(Topic ID: 310773)

IBTL-mods please don't lock this up! Finally RESPECT !

By luch

1 year ago

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  • 429 posts
  • 29 Pinsiders participating
  • Latest reply 8 days ago by poppapin
  • Topic is favorited by 5 Pinsiders


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    There are 429 posts in this topic. You are on page 7 of 9.
    #301 49 days ago
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    #310 49 days ago


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    #312 48 days ago
    1 week later
    #313 38 days ago

    Remember the HamDog from the Dixie Classic Fair? It was a Hotdog, wrapped in a Hamburger, deep fried, then covered with Cheese, Onions, Chili, and Bacon.

    I know what you are thinking.

    You are thinking “What could be BETTER than THAT?!”

    I think I’ve got it…

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    #314 38 days ago

    First we make a Pizza Crust with Flour, a half cup of Semolina Flour, Water, Yeast, and a tiny bit of Salt and Sugar.

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    #315 38 days ago

    Let the crust rise while we assemble our ingredients.

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    #316 38 days ago

    Oh LOOK – They actually sell Fatburgers at Walmart! Thank You Magic Johnson!

    And Hot Dogs, but not just ANY Hot Dogs – BACON Hot Dogs! I’d never seen these before. PERFECT!

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    #317 38 days ago

    Ingredients assembled and the crust is ready!

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    #318 38 days ago

    Slice the tomatoes, pickles and onion. Grate the cheese. Time to grill these Fatburgers.

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    #319 38 days ago

    Roll Those Wieners!

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    #320 38 days ago

    Perfect! Now for the Toppings!

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    #321 38 days ago

    American Cheese.

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    #322 38 days ago

    Fatburgers chopped and on top.

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    #323 38 days ago

    Catsup and Mustard

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    #324 38 days ago

    Onions. Pickles. That’s Right. Pickles.

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    #325 38 days ago

    Grated Mozzarella, because this is a pizza, and sliced tomatoes.

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    #326 38 days ago

    And a signature ring of Sweet Baby Ray’s BBQ Sauce. And now into the Oven it Goes!

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    #327 38 days ago

    A Masterpiece! I can See this on a BillBoard Soon! A BEAST-ZA! The HAM-DOG-ZA!
    The Hammiest Doggiest Pizza EVER!

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    #328 38 days ago

    Believe it or not, we are NOT done! One more Topping is needed, because what Ham-Dog-Za is complete without…

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    #329 38 days ago

    Lettuce! And Horseradish Cheddar Chips. And a Coke!

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    #330 38 days ago
    #331 38 days ago

    I’ve never had a Chinese Pork Bun, but the pizza recipe was posted on the internet so it HAD to be good, right?

    The sauce was a mixture of Italian, Mexican, American, and Chinese. It starts with Hunts Garlic and Herb Pasta Sauce.

    Then Sweet Baby Ray’s BBQ Sauce, Hoisin Sauce, Oyster Sauce, Rice Vinegar, Sesame Oil, and Barley Malt Syrup.

    I do not think that the Chinese can even PRONOUNCE “Barley Malt Syrup”, so what is it doing in there?

    Then I dumped in something called Chinese Five Spice powder, and then Liquid Smoke. How could that not be good?

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    #332 38 days ago

    The Pizza Dough is rising and I wrote down the sauce recipe. Here we go!

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    #333 38 days ago

    The sauce is mixed, and the recipe said I could use Chicken instead of Pork, but I still have to call it a Pork Bun Pizza.
    I guess it is like the way Pierogi might have potatoes or cheese or prunes. I am getting suspicious about what seems like a huge amount of ingredients. This was supposed to make ONE pizza.
    And the third topping here is shredded Cabbage…

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    #334 38 days ago

    Ok, I dumped a whole lot of sauce on the crust, and clearly I have enough sauce left over for a second pizza.

    It looks like we’ll be eating this all week. It better be good!

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    #335 38 days ago

    Now Chicken on the sauce. I have a bunch of leftover chicken as well.

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    #336 38 days ago

    So I just put half the raw cabbage on top. If the pizza bombs, I guess we’ll have chicken salad and cole slaw tomorrow.

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    #337 38 days ago

    And now the recipe calls for Chow Mien Noodles, and those French's French Fried Onions, the ones used on a green bean casserole. Seriously. Don’t believe it?

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    #338 38 days ago

    Well take a closer look. Yep, Chow Mein Noodles and Crispy Fried Onions.
    I know what you are thinking at this point.
    You are thinking “How can we make this EVEN BETTER?”

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    #339 38 days ago

    How about covering it with Walmart Fiesta Blend Cheese?
    That’s what the recipe specifically calls for. Fiesta is Monterey Jack, Mexican Queso Quesadillo, and Asadero Cheese.
    What the HELL is Asadero Cheese? Donkey Milk? I thought it was Asiago until looked at the picture as I typed this.
    Google says it is Mexican Nacho Cheese. Is this REALLY an Authentic Chinese Ingredient?

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    #340 38 days ago

    The recipe said to bake for 25 to 35 minutes at 425 degrees. I set the dinger for 25 minutes.

    Good thing I checked it after 15 minutes! It is already kind of over-done! So how did it TASTE?

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    #341 38 days ago

    It was SO GOOD that we made ANOTHER Chinese Pork Bun Pizza tonight! Crunchy and Sweet and Mexi-Chiny!

    This one was kind of UNDER-Done, though, but it will re-heat really well when we re-bake the leftovers.

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    #342 38 days ago
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    #346 38 days ago

    How is your heart still beating! Looks delicious! I think my cardiologist would fire me! Lol

    1 week later
    #347 32 days ago

    In America, they are called Golumpki. I tried to google Gowumpki, but it insisted that it is spelled Golumpki.

    In Poland, it is spelled gołąbki. But is PRONOUNCED “Gowumpki”. It means Pigeon, because um, it just does.
    But even in Poland, Golumpkies are not made out of pigeons.

    The Polish word Gowumpki is plural because a typical serving consists of several Golumpki. If you have only one, you have a Go-WUMP.

    In Czech and Slovak, Holubki is the plural. If you have only one, it is a holub.
    In Russia they are called Golubtsy. In the Ukraine they are Holubtsi.

    Real Polish people point out that no one would EVER say Go-WUMP.
    They would call just one a Golabek. But they PRONOUNCE it “go-woom-bek”.

    #348 32 days ago

    Golumpkies have been around a long time. Back in Ancient Rus, which was Ukraine, western Russia, Slovakia, and eastern Poland, Golumpkis were considered traditional. So they were probably making Golumpki for centuries before that.

    Ancient Rus split into the Greek Orthodox Muscovy (Moscow), and the Catholic Poland/Slovakia/Lithuania in a war led by Casimir IV Jagiello.

    They were badly outnumbered, but the Polish story is that Casimir fed his army with gołąbki before a key battle of the Thirteen Years' War, and his victory stemmed from the strength of the hearty meal. Casimir IV Jagiello became Grand Duke of Lithuania and King of Poland. Because of Golumpki.

    Casimir should have been the patron saint of Golumpki. Instead, he became Saint Casimir, Patron Saint of Poland.
    And Patron Saint of Lithuania. And Patron Saint of the Young. So I guess he was happy with that.

    #349 32 days ago

    Slovakia already had three Patron saints for 600 years before Ancient Rus split up. The first was The Virgin Mary.
    The others were two Byzantine Greek brothers named Saint Cyril and Saint Methodius .

    They invented the Cyrillic alphabet, which is the oldest known Slavic alphabet, in order to translate the Bible into the Slavic languages. In 1980, Pope John Paul II declared them Patron Saints of Europe, together with Benedict of Nursia.

    Poland is densely forested, so they use a lot of mushrooms, forest fruits, and nuts. And they have a lot of cows and pigs.
    And Pigeons. And long cold seasons where the main thing that grows really well is cabbage.

    So Stuffed Cabbage Golumpki is just logical. In 1518 the Queen of Poland brought over hundreds of chefs from Italy and France. Because she was really into cooking. These chefs introduced leeks, carrots, lettuce and celery and other vegi’s.
    Even today, vegetables like leeks, carrots and celery are known in Polish as włoszczyzna, which refers to Włochy, the Polish name of Italy.

    The first Polish cook-book was by Lucyna Ćwierczakiewiczowa. Say THAT three times fast!

    #350 32 days ago

    What is surprising is that Poland has the worlds lowest percentage of overweight people. And Europe’s highest proportion of high school graduates, over 90% of Poles graduated high school. America only has 75% high school grads.

    Poles have won a total of 17 Nobel prizes. The biochemist Casimir Funk got one for first isolating and formulating the concept of "vitamins". He also named them “Vitamins”. Too bad he was humble, because we could have been taking our daily Funkamins.

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    There are 429 posts in this topic. You are on page 7 of 9.


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