Lunche Munche

Alex over at French Guy Cooking , is one of the funniest and cool cooking shows on youtube you can actually learn things from.  I found his channel awhile back from Jamie Olivers Food Tube Network and I've been watching ever since. Recently Alex's has taken up trying to cook the best "brick oven traditional pizza" he can using only his home stove.  The first few videos are of him making a pizza peel, then various ways to configure your oven for that char on the bottom airy pizza crust you can only get by a 800+ degree oven, etc.  Well as a bonus video to this series Alex just release a video about how to make a quick infused oil using a few items around the house as the "smoker" hehe.  Check out the video below and don't forget to head over and subscribe to Alex's youtube channel! Hope you enjoyed this post and thanks for stopping by!

So for whatever reason I decided to make "Gravy", as most Italians call it, or "Sunday Gravy", since it's typically made on Sundays in prep for the family coming over for dinner.  This is by no means a "end all be all" to this recipe.  In fact each family has its own quirks and traditions, which in a way I'm hoping this will be the start of my "traditional recipe".  Of course, I might make it completely different the next go around. (just a fyi you can click on all the images here to enlarge them) With that said, throughout most of the recipes the key components are plum tomatoes(crushed by hand), tomato paste, fresh basil, fresh parsley, dried oregano, plenty of garlic, a sofrito (onion, celery, carrot), and a few meats, typically for meatballs, braciole (jelly roll tasty meat snack), and/or italian sausage (mild or hot). In my recipe I included some of the interesting bits from a few of the recipes I researched.  For example I  ...

$24.75 (quart of rav and lasagna and drink!) This has been a south bay hotspot known for years by the locals and those beyond!  Its best to either get here before or after the lunch rush, so 11pm or 1pm, and just hope they haven't run out of ravioli, however it seems that they've increased the production from years past.  The ONLY reason this place gets four stars instead of five is because of the seating.  This is a small store, deli, and there is no seating interior, there is seating however out side in the way of 4 or 5 smallish tables, but again if this place is busy they'll be full, or if weather turns bad, then will be empty but you won't want to sit in the open then huh ;)  Regardless if you go here at the very minimum get a 1/2 pint of rav, you'll thank me later! :) See photos See inside Bertucelli's La Villa Gourmet Directions $$ · Italian Restaurant Italian deli serving up sandw...

$13.95 Went out for a welcome luncheon for a new team member at work, ended up at Elephant Bar, got the table ordered the Mammoth Combo Plater, and I ordered the Garlic Chicken Alfredo.   Mammoth was a good choice, I wasn't overly impressed with the Garlic Chicken, mainly the alfredo was quite "watery" and not very "clingy" to the pasta. See photos Elephant Bar Restaurant Directions $ · Asian Restaurant · 0.4 mi Informal chain with a menu built on Pan-Asian, wok-fired plates & global fare. Address:  19780 Stevens Creek Blvd, Cupertino, CA 95014 Phone: (408) 865-0701 Hours:   Open today  ·  11:00 am – 10:00 pm Menu:   allmenus.com

The folks over at CHOW created a great video on how you can dump the traditional gallon of water and stock pot for a frying pan and a quart, quart and a half of COLD water and save a bunch of time.  The video below shows you all the in and outs of the process, so be sure to check it out, and don't forget to subscribe to their you tube channel.  Also as a bonus you'll be left with a starchy liquid you can quickly turn into a tasty pan sauce! Hope you enjoyed this post and thanks for stopping by!

Looks like Ms Hart is back again with another episode of My Drunk Kitchen!  This episode takes on meatballs and their construction, as well as a few "stereotypes". Its a video game based episode, sorta, and it appears that there is much more drinking to be had in this episode than in previous so of course the cooking ends up somewhat a disaster, yet still entertaining. Hopefully Hannah didn't get e-coli poisoning and re-cooked those raw centers!  Only downside to this episode alcohol, Pabst Blue Ribbon Beer.  PBR, as its more widely known, may be in vogue for the hipsters but being from Michigan and having drank a case at "deer camp" one year back in the day, I can honestly say EW!  Yeah its cheap for sure and thats about it. Now heres the video! Don't forget to subscribe to her youtube channel and her twitter feed ! Hope you enjoyed this post and thanks for stopping by!         

Buca di Beppo - San Jose - Oakridge Oakridge Mall Suite 1529 925 Blossom Hill Road, San Jose, CA 95123 (408) 226-1444

$11.99 Hawgs Seafood Bar 150 S 2nd St, San Jose, CA 95113-2602 (408) 287-9955