I made pizzaiola tonight for dinner. Never made it before.
Will definitely make it again. May try some different cuts of meat. Likely won’t start with Roma tomatoes though. Didn’t seem worth it. A jarred sauce doctored up with wine and fresh herbs seems like it would be just as good and less work.
Having run a food truck/fry wagon in my younger days, I’m a pretty decent person with frys, and fish and chips. It’s something I make, generally for the neighbourhood, a number of times per year (every 3 weeks or so since covid hit, I make them in the garage and people do a drive by pickup.
But I’ve found what is supposed to be the perfect french fry that I’m going to try next time - triple cooked with freezer time in between. Looks like a lot of work, so I’ll do it just for the fam the first time:
My family is finally vaccinated, so we’re going to see my mother/sister in a couple of weeks. They live on the St. Lawrence so I’m taking the boat; we’ll go fishing for perch. With any luck I’ll be cooking up our first batch of fish and chips this spring.
Tried to find an online version of the double-fried fries from J Kenji Lopez-Alt - unfortunately it may be only in a cookbook. Anyway, will confirm that frying at least twice with a freeze in between is definitely superior. Maybe 3 times would be even better.