I always get excited when I see you've posted in here.Afghan food for Mother's Day lunch. Kabuli palaw, lamb chops, naan, lemon broiled salmon with mango chutney and veggies, bottle of Casanova di Neri Brunello di Montalcino 2015, raspberry, lemon, and pear tarts, red velvet chocolate cupcakes, and chocolate cake
I always get excited when I see you've posted in here.
except when I'm already hungry, and then I avoid the thread haha
was the kabuli palaw steamed in a pan with saffron rice (I think that's what that is) or just in the pan for serving?
This is true, but also Chicago deep dish is tasty.
Weirdly, there’s some precedent for this in Italian cuisine. I believe pizza marinara has just sauce and spices.And Rhode Island has bakery Pizza. It's a style of pizza you rarely hear mentioned.
Rhode Island-Style Pizza Strips aka Bakery Pizza
Rhode Island pizza in appetizer form! Tastes just like the traditional Rhode Island pizzas available at Italian bakeries and markets in the Ocean state.www.allrecipes.com
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And Rhode Island has bakery Pizza. It's a style of pizza you rarely hear mentioned.
Rhode Island-Style Pizza Strips aka Bakery Pizza
Rhode Island pizza in appetizer form! Tastes just like the traditional Rhode Island pizzas available at Italian bakeries and markets in the Ocean state.www.allrecipes.com
View attachment 99767
Weirdly, there’s some precedent for this in Italian cuisine. I believe pizza marinara has just sauce and spices.
Would eat. Especially with a freshly made sauce.
In Philly we call this tomato pie. Best served room temperature with a big glug of evoo or a sprinkling of romano cheese
I usually make a quarter sheet pan of it when I make a Sicilian style sheet pan pizza
my god that looks goodHad some friends over this past weekend and had tomato pie on the brain so made a spicy pepperoni sicilian and a classic tomato pie. Doubled my usual dough recipe and made half sheet pans of each.
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