I don't think I have bought a loaf of the foiled garlic bread in 50 years. Yet, growing up in the 50s and 60s there was not a time we did not have pre-packaged garlic bread with picnics, or a meal grilled outside.
Al and Liz, you eat it often. Do you buy the made-up garlic bread or butter and garlic your own bread?
Brad

quote:

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Originally posted by rinemb

I don't think I have bought a loaf of the foiled garlic bread in 50 years. Yet, growing up in the 50s and 60s there was not a time we did not have pre-packaged garlic bread with picnics, or a meal grilled outside.
Al and Liz, you eat it often. Do you buy the made-up garlic bread or butter and garlic your own bread?
Brad

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Mostly make it..

But have bought it too..

I like me home made cheap cheezy garlic bread ..best..

Cheezy..as in cheap garlic salt n butta...

No cheese...involved at all..

Shrimp cocktail..steamers..baked salmon...

No pics, but tonight I made this:
youtu.be/giWm8PUlPME?si=aCBKWUFWmgV5VqG5

I think the "secret" ingredient in the meat is baking soda.
Liz

The restof the flank steak made into burritos with peppers, onions, and taco sauce. Pinto beans and coleslaw on the side.

I added a small amount of baking soda to the meat again. It came out very tender!
Liz

An experimental chicken pie that was mostly successful. I seasoned chicken thighs with Hot Dirty Bird and fried them until brown and done. Microwaved potatoes, carrots, and onions. Made a gravy with broth, milk, and cornstarch. I put all these components into a foil pan and baked them on high heat. About 20 minutes before serving, I opened a can of buns, flattened them, and pit them on top. Baked everything until the buns were done.
It tasted good and the only issue was that the gravy never thickened. I think I maybe should have boiled it before adding it to the mixture.
And someone please tell Al that the dinner isn't good unless the pan has to be scrubbed with a wire pad!

Still in Italy and have had some amazing food along our journey.
I will report with pics when we get home. Good news is………….
I’ve only gained 47 1/2 pounds!!!
Slimmer!!!

quote:

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Originally posted by slammer

Still in Italy and have had some amazing food along our journey.
I will report with pics when we get home. Good news is………….
I’ve only gained 47 1/2 pounds!!!
Slimmer!!!

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Have you figured out their wines yet.  They are always so confusing to me and wordy and so many varieties.  Brad

quote:

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Originally posted by slammer

Still in Italy and have had some amazing food along our journey.
I will report with pics when we get home. Good news is………….
I’ve only gained 47 1/2 pounds!!!
Slimmer!!!

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Good...

More of you fer Mrs. Slammer to love.. ;0)

Pierogis..n steak..
N..ah..
Mocktail.. :0)

Well, after 20 days of traveling to Chicago, Boston, Rome , Santorini, Mykonos, Athens, Olympia, Malta, Sicily, Naples, Florence, Rome, Amsterdam, Chicago and now sitting on my sore arse in my living room thinking about the good and the bad. Had some great food and new food experiences and some great wine and drinks, regional beers and LOTS of all of it, but after all of that I’m craving sloppy joes and peanut butter toast!!!
Soooo much food and so little time. A guy can only eat so much so I had to pick and choose wisely.

The wines……….im a red drinker when having wine and the Cabernets were good and the Chiantis surprisingly good.

The regional beers were mostly Pilsner type and good. Then again we were walking miles and miles everyday and anything cold tasted good. Some had a Heineken taste, which I don’t care for but most were very good. On the ship I tried Paulanger, never had it or heard of it. Very good German beer.

Cocktails………. Top end gin & tonics, Negronis, margaritas and espresso martinis and bloody Mary’s were my choice. New to us were Aperol Spritz.
Very nice and refreshing!!!

Now about the food. Only had one bad meal on the cruise and had a few things in cities that we got the wrong order, but that was do to the language barrier I believe.
I did my homework ahead of time reading hundreds of restaurant reviews and finding local mom and pop places and not the touristy places.

Best pasta was in Rome hands down. Traditional Carbonara was amazing .
Best pizza was in Naples and Fiomucino.
Best bakeries………take your pick. There are sooooo many and they all look amazing
Best seafood was in Katakolo, Greece.
Best sandwiches were in Rome……Period!!!
Best breakfast was on the Cruise ship.
Best cannolis……….Sicily
Best Gelato………….every corner of every street………. Mrs. Slammer met her match and her expectations of gelato and ice cream were met!!!

I’m totally sure there are better places all over, but as I said, so much food and so little time. I think we did good and had a great sample of good quality food from all the regions we traveled to. I am going to miss my all you can eat bacon and eggs breakfast buffet. As much bacon and sausage as I had, I should be growing a snout!!!

All in all, my only disappointment was not being able to try more. Is the food there better than ours? Some, but mostly it’s just different and I’m sure they say the same when they visit us.

If I had to say what my favorites were, that’s easy. Pasta carbonara , focaccia, and the sandwiches in Rome!!!
Cannolis in Sicily. Those were the standouts!!!
Pics to follow and BTW……….must have been all the walking as I only gained 3 pounds after all that eating and drinking!!!
Slammer!!!

More Food!!!

Slammer!!!   Best street food was boiled beef and tripe sammiches in Florence, Italy!!!

And more!!!
Slammer!!!

I'm ..impressed... :0)

I tried Buddy!!! I think what even surprised me most was Mrs. Slammer kept right up with me and she’s just a peanut!!!
I just had peanut butter toast for lunch  and it was damn good!!!
Slammer!!!

Code words are...Killah.. ;0)

At the top of this page garlic bread was the topic. I concocted this recipe out of necessity as I someone forgot to bring garlic bread for spaghetti dinner.
Turned into my new goto for garlic bread.
Line a cookie sheet with foil .
Take an entire package of Hawaiian Rolls and place on sheet. Melt a stick of butter with a little olive oil .
Add garlic powder, onion powder , salt, little black pepper, parsley flakes and Italian seasoning or oregano or basil, your choice.
Mix all together and pour over rolls. Sprinkle with Parmesan cheese and bake at 400 till a little crusty on top. Go easy on the salt!
Best damn garlic bread I ever had.
Slammer!!!

PokeChops... :0)

Steaks...
1/2 price sale on Memorial Day..
We stocked up..steaks ..pork chops.. ribs ..n..wings..

Good till the next holladay sale..

The trick is to go on the actual day..about 2 pm...they fire sale the extra inventory..
Some times a 60% to 70%..savings..

Nice score on the meat sale!!! I’ve been hooked on Pork Ribeye Chops when they have them at my butcher. Seasoned and seared/charred properly they are amazing and I like them better than beef steak!!!
Slammer!!!

quote:

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Originally posted by slammer

Nice score on the meat sale!!! I’ve been hooked on Pork Ribeye Chops when they have them at my butcher. Seasoned and seared/charred properly they are amazing and I like them better than beef steak!!!
Slammer!!!

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We used to raise pigs when I was a kid (hate those willful beasts).  But the pork was amazing.  I haven't had a decent pork chop  in ages.  Meat shops are now few and far between in my neck of the woods.  But back to the Mediterranean trip - it's on my bucket list.  Which cruise line?  And why can't we get Paulaner beer here?  I used to be able to find it in Ann Arbor back in the 80's.  They make several styles, and I thought they were all the best in their various categories.  Anyway it sounds like a successful eating tour.

Well I just checked out Paulaner (thank you Mr. Interweb) and they have it at Total Wine in Ann Arbor. I won't drive that far to buy stuff, but my wife will go there to pick up wine bargains. The only drawback is that Total Wine carries the Paulaner lager in cans. Now to find a decent pork chop.

We stayed 4 days in Rome and then hopped on a 10 day cruise on NCL, Norwegian Cruise Line. Had never had Paulinger beer and saw lots of people excited to have it available. I now know why!!! Would pair perfectly with a double thick, juicy grilled med rare pork chop!!! Ask me how I know.
Also had some great suckling pig on the cruise and went great with the Paulanger!!!
Slammer!!!