Author Topic: Cellar Scribblings  (Read 4677616 times)

Offline serious crayons

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Re: Cellar Scribblings
« Reply #16060 on: April 07, 2019, 12:36:26 pm »

I'm currently baking 5 stromboli to bring to a birthday party today at 3:00.  2 are done, and 3 are in the oven now.  They should be done in about 20 minutes.   Once they cool, I can slice them up.

That sounds great! What do you put in yours? What kind of bread substance? Do you have to keep them warm?

Quote
*side note*  I'm enjoying reading the posts here, so please don't think my post should change the direction of the posts.  Please continue, if you are so inclined!  :)

Thank you for your generous hosting of it, Chuck!  ;)


Offline CellarDweller

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Re: Cellar Scribblings
« Reply #16061 on: April 08, 2019, 09:49:31 pm »
That sounds great! What do you put in yours? What kind of bread substance? Do you have to keep them warm?


I go quick and easy.  I use the Pillsbury pizza dough in the can.  Pop it open, spread it on a pan in a rectangle shape, fill it with pepperoni and mozzarella, roll it up and bake it.

In the past, I've used sausage and cheese, and buffalo chicken.


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline serious crayons

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Re: Cellar Scribblings
« Reply #16062 on: April 09, 2019, 11:00:49 am »

I go quick and easy.  I use the Pillsbury pizza dough in the can.  Pop it open, spread it on a pan in a rectangle shape, fill it with pepperoni and mozzarella, roll it up and bake it.

In the past, I've used sausage and cheese, and buffalo chicken.

Any kind of sauce inside or out? If you make them at home to take to a pot luck, do you have to keep them warm or put them in the oven when you get there, or can you serve them cold?



Offline CellarDweller

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Re: Cellar Scribblings
« Reply #16063 on: April 10, 2019, 10:56:36 pm »
It depends on what kind of stromboli I made.  If it was stuffed with buffalo chicken, I would serve it with bleu cheese or ranch to dip.

pizza toppings (pepperoni, meatballs) get served with a marinara sauce.

I make them a few hours before the event, let them cool a bit, and then slice.  I usually will warm the marinara sauce up to serve that hot with the sliced up stromboli.


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline serious crayons

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Re: Cellar Scribblings
« Reply #16064 on: April 11, 2019, 08:42:39 am »
Thanks for the info, Chuck! They sound delicious and reasonably easy and something I could try sometime, even though I'm not of Italian descent.



Offline CellarDweller

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Re: Cellar Scribblings
« Reply #16065 on: April 11, 2019, 09:48:37 pm »
They are pretty easy to make, but I do have a tip for you.

You can't follow the cooking directions on the package.

Those directions are for a pizza crust, which is flat.  The directions may be something like "cook at 375 for 20 minutes", and if you do that, the dough outside will be cooked, but because it's rolled up, the dough inside will be raw.

After I roll the stromboli up,  I set the oven for 300, and cook it for about 30 - 40 minutes.  You have to eyeball it, and once it starts to turn a nice brown, it's done.

Also, you shouldn't use too much stuffing,  otherwise the stromboli will split apart when it cooks.


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline serious crayons

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Re: Cellar Scribblings
« Reply #16066 on: April 12, 2019, 08:50:07 am »
They are pretty easy to make, but I do have a tip for you.

You can't follow the cooking directions on the package.

Those directions are for a pizza crust, which is flat.  The directions may be something like "cook at 375 for 20 minutes", and if you do that, the dough outside will be cooked, but because it's rolled up, the dough inside will be raw.

After I roll the stromboli up,  I set the oven for 300, and cook it for about 30 - 40 minutes.  You have to eyeball it, and once it starts to turn a nice brown, it's done.

Also, you shouldn't use too much stuffing,  otherwise the stromboli will split apart when it cooks.

Good to know. Thanks, Chuck!  :D


Offline CellarDweller

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Re: Cellar Scribblings
« Reply #16067 on: April 13, 2019, 03:58:06 pm »
Hiya BetterMost friends.




Yesterday was Friday, and pay day, so I'm happy!

I also have the following week off of work, and I intend to use it as spring cleaning time around the apartment.  I have a list of chores I need to get done this week!

Wash the curtains, clean the blinds, clean the windows, clean and dust all surfaces,  remove all 'knick-knacks' from shelves and dust/clean the shelves and knick-knacks, clean oven & refrigerator, move furniture to dust and vacuum under and beneath everything, put "carpet fresh" on the carpets and vacuum, scrub out the tub and bathroom, straighten slanted albums hung on wall, get Easter supplies.


I may need time off to rest u from my time off.  :laugh:


Tell him when l come up to him and ask to play the record, l'm gonna say: ''Voulez-vous jouer ce disque?''
'Voulez-vous, will you kiss my dick?'
Will you play my record? One-track mind!

Offline serious crayons

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Re: Cellar Scribblings
« Reply #16068 on: April 14, 2019, 12:51:13 pm »
Wash the curtains, clean the blinds, clean the windows, clean and dust all surfaces,  remove all 'knick-knacks' from shelves and dust/clean the shelves and knick-knacks, clean oven & refrigerator, move furniture to dust and vacuum under and beneath everything, put "carpet fresh" on the carpets and vacuum, scrub out the tub and bathroom, straighten slanted albums hung on wall, get Easter supplies.

Let's see. Here's my tally.

I washed my curtains once. I have never cleaned the blinds (but then, rarely pull them down). I have hired professionals to clean my windows. I have cleaned and dusted surfaces, knick-knacks, etc., but possibly not as thoroughly as you will. I have a self-cleaning oven. I clean the refrigerator every few months. I occasionally move the furniture to vaccuum but have never used "carpet fresh." I have scrubbed the tub and bathroom, have no albums on my wall and have bought Easter supplies many times, but not since my kids were young(er).


Offline Front-Ranger

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Re: Cellar Scribblings
« Reply #16069 on: April 14, 2019, 02:44:49 pm »
Spring cleaning! How I wish I had the time to lavish on my own living quarters. It looks like I will have two units coming vacant in the next month or two, so I'll likely be doing all those things, except straightening album covers, at my rental spaces. The Wall Street Journal had an article about how people don't clean their refrigerators enough. How they take their fridges for granted until they break. SO, recently, I decided to clean my freezer. A challenge, since it (as usual) was completely full of frozen food, some of it not really recognizable.

I started by getting out a large plastic shopping bag and started emptying the freezer. A few items looked appetizing and were put into the fridge to thaw and eat. A few items were put into the trash, dated several years ago. With the surfaces exposed, I washed them quickly with hot water and a sponge, followed by a baking soda/vinegar solution squirted on and wiped off. I then replaced the frozen food in better order. The whole process took 10 minutes! I'm definitely going to do that more often. Plus, I didn't even have to go grocery shopping for a whole week!
When you see the smiley face in the sky, the pandemic will be over!