mallowtree replied to your photo: We’re having people over for pizzas on Thursday,…

Pizza forever. What are you topping it with?

Not sure yet, I’m going to do a couple of them.

a quick inventory of the fridge reveals:

  • the last of the wild turkey rillettes
  • fresh homemade sausage
  • prosciutto
  • mozzarella
  • goat cheese
  • pecorino romano
  • fig salami
  • rosemary
  • basil
  • pickled brussels sprouts
  • artichoke hearts
  • walnut pesto
  • arugula sauce
  • salted capers
  • fennel

I’ll run to  Glorioso’s in the next day or two and grab some more charcuterie and produce.

mallowtree replied to your post: mallowtree replied to your post: hugeinjapan…

lol, that’s pretty awesome. Is it red/green? Are there even other kinds?

I think it’s red/green, but that name really means nothing.

The way I explain it to someone is that if their monitor is set to “millions of colors”, mine is set to “256”.  I can see the primaries, it’s the secondaries that I have trouble with

mallowtree replied to your post: hugeinjapan replied to your photoset: Kel bought a…

When did you discover you were colourblind?

I think my parents told me that one of my teachers figured it out when I was in grade school because I would only color things the color they were supposed to be if I could read the label on the crayon.  I was a crafty little shit.

mallowtree replied to your post: You guys, I’m heartbroken.

Are you sure all of them are ruined and not just the one you tried? :/

I’m drying them in the fridge overnight to see if they mellow, but it’s not a matter of too much smoke.  It’s a matter of bad smoke.  It’s acrid and bitter.

mallowtree replied to your photo: The cider is doing its thing (Taken with GifBoom)

What is that device?

It’s an airlock, so that the CO2 that’s created in the fermentation process can escape without allowing outside air (and wild yeasts, etc) to get

mallowtree replied to your post: unepetitesouris replied to your photo: Habanero…

I think there are some freezer jams that allow you to use splenda too but I’m not sure how good they are.

I dunno,  I’m sure there’s all kinds of ways to do it.  I’m water-bath canning this stuff so it’s shelf-stable, and I trust this recipe.  I’m actually not all that concerned with the sweetness because it’ll offset the habaneros.

mallowtree replied to your post: Also, this weekend

That made me throw up in my mouth a little.

I yam what I yam

mallowtree replied to your post: In a fit of vanity, I submitted last week’s pizza…

Oh on the weekend I had a pizza with fig and gorgonzola with caramelized onion. I thought you might be interested in that.

I am absolutely interested in that, and would like to put it in my mouth.

mallowtree replied to your post: I have one thawed chicken breast. wtf do i make with it now? my eyes are blind from googling recipes and thinking everything sounds too spicy or boring or complicated :”’(

Just BBQ it and make chicken caesar salad. Easy peasy

I was trying to keep it simple for her.  I figured everyone has salt, sugar, spices, butter and noodles.

Parm, olive oil, fresh garlic, Worcestershire, lemon juice, etc seemed presumptuous.

mallowtree replied to your post: nowyouknowwhatyoulost replied to your post: I’m…

Maltese Falcon? Big Sleep?

Oh, I dig those too, but they’re not in my top 3.

mallowtree replied to your photo: Tonight’s pizza Tried a new crust recipe that…

Do you make your own soppressata?

No, unfortunately.  Some day.

mallowtree replied to your post: So, apparently you can make caramel by submerging…

Or you can just buy a jar of Dulce de Leche. Same stuff.

Aw, where’s the fun in that?

mallowtree replied to your post: My sister just texted me to inform me

How did you get into composing music for media? Is it just commercials and television or do you do films as well? Also, I’m sorry your song was on Jersey Shore.

Sorry nothing, that’s cash in my pocket!  Or, at least, that’s taxable income direct deposited into my account 9-12 months from now.

I went to school to be a recording engineer, then interned at a production music house, then got hired as an assistant, then proved I could write.  Combination of a lot of luck and a little talent.