i haven't been quite cut out for veganism. too many rules - especially when it comes to pizza. i've never been a person that was good with rules so it doesn't really surprise me that i can't seem to commit to reading labels like a mad woman, pouring over ingredients.
but really, i wish i wasn't so grossly in love with pizza.
but alas - i cannot deny my relationship with the great italian pie. the crust, the cheese, the tomato sauce, mushrooms, sliced tomatoes....especially new york style.
new york style pizza takes me on a trip back to melbourne where i'm at bizarro's, eating huge slices that taste awesome - sitting on a wooden bench, eating food made by angry men shouting at each other. sand might fly into my share, but it didn't matter cause it wasn't just about the food, but it was about a weird bonding thing between a bunch of friends that escaped off to the beach even though we were wearing clothes that didn't quite suggest that we should be there, armed with attitudes that totally didn't match the touristas or the local trendy bathing suit clad crowd that made the beach a general haunt.
on the other hand, bizzaro's reminds me of my career. visiting melbourne for corporate meetings. sitting with jess, my assistant or whomever was with me at the time - eating quick slices peppered with dried garlic, praying not to run into anyone that would look at my suit and give me the eye. avoiding the mall, or any places where people might look at me like a girl in costume and giggle, knowing that it might be just that....a costume. it didn't matter, as long as i got a taste.
pizza also reminds me of chicago with my dad. him taking me to gino's east side, getting deep dish. he didn't have to take me anywhere, which is what made it all the more amazing. seeing the art museums, the culture. me taking pictures of the graffitti on mailboxes, talking to locals that seemed so much cooler than me. i loved the dirty grit of this city, it reminded me of detroit - even before the recession.
me in saint louis with kris. water drips on the bar below. sleeping in her bed, after being drunk in the snow, peeing behind a dumpster, making angels with her in the white powder. feeling like i've been beaten by a bat, eating out of a pizza box in the morning after she left for work - feeling full yet hollow because i knew that after my trip things would turn pretty empty.
friday pizza days with my current family. happy that we are together and eating something that means so much to me. it's strange how it means that much to me.
pizza really means a whole lot to me emotionally. it's weird, i know.
but really, it's too bad. i guess dairy isn't leaving me for now, although casey's roomie erin has suggested veggie slices to replace my cheese with. i'm going to try that here soon. i think; though, that it might have milk based ingredients because i believe i've seen it before and didn't buy it just for that reason.
i still heart salad and i eat it for my breakfast just about everyday. i have also found that sweetbay supermarket has the best prices on portabella mushroom caps in bulk. $3.99 per pound, and a pound of mushroom caps equals a whole lot, yo.
so, i'm going to give a recipe for the sandwich that i've put together with those mushrooms and also leave you all with a recipe for pork chops that the family has been enjoying lately. you have to have a deep fryer or a deep frying pan for the pork chops though, and trust me - it's worth it. as long as you have clear arteries that is. it isn't a meal for the weak, much like the most of my pseudo southern cooking. of course, both recipes are easy cause i don't like overcomplicated messes.
lazy portabella afternoon sandwich
stuff:
2 slices toasted whole wheat bread
1 portabella mushroom cap
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon worcestershire sauce **note: be aware that this sauce may contain anchovies. if your hardcore vegetarian or vegan, substitute with soy sauce. it'll be saltier though, so make sure that you don't vomit salt all over your mushroom cause it'll be a SALT EXPLOSION!"**
salt to taste
pepper to taste
garlic powder to taste
1 slice of red/purple onion
1 pinch sugar
1 slice tomato
1 piece of lettuce, iceburg
1 slice swiss cheese or vegan cheese that resembles swiss cheese. **note: let me know if you've got a good substitute cause i ain't tasted one yet.**
what to do:
1. decide if you really want to brave the gills of your portabella mushroom. gills are the brown/blackish thingies that live underneath the mushroom. if you are like me and are sorta grossed out by the thought of eating anything gillish, you'll take a spoon and gently scrape the "gills" (shudder) out from under the mushroom. just be careful, as you can damage the mushroom and hack off pieces by not taking your time.
2. wash your cap. i mean, who rides dirty - rigggght? if your cap has a stem, cut it off. if your female, have secret glee about it. hee hee.
3. heat your oil in a small frying pan on medium high heat (8).
4. throw that mofo in there. splash half of your balsamic vinegar and your worcestershire/soy sauce on your cap. same with your seasonings.
5. cook for about a minute or so. flip your mushroom and repeat #4 on the other side.
6. toast your bread slacker. and cut your onion, tomato, and lettuce. i see you. do it.
7. when your mushroom isn't mushy but seems to give a bit - sprinkle the top with a bit of sugar and also sprinkle a bit of the liquid coming off of it with sugar. the reason being is that your about to put your onion into the side of the pan and sugar will carmalize your onion so it's not so sharp.
8. throw in your onion. don't fry until mushy. mushy onions are grosso!
9. when onions aren't stiff but not mushy place on top of the mushroom. use tongs. tongs rock.
10. if your a cheese eatin mofo, place your swiss cheese on top of the onions/mushrooms. this obviously will be the top. cover for 3-5 minutes. this will melt the cheese and soften the portabella further.
11. use your tongs. stack your mushroom/onion/cheese on top of the bread. add lettuce, tomato, other piece of bread.
12. eat in front of your husband. make noises to make him/her jealous cause it is THAT GOOD.
13. thank me. totally. i deserve it.
deep fried pork chops that'll kill you eventually but your family will love you regardless
stuff:
fry daddy or deep frying pan filled to limit
veggie oil
5 one inch pork chops
1 cup flour
1 tablespoon garlic powder
1/2 tablespoon cumin powder
1/2 tablespoon paprika powder
1 sprinkle dried basil
1/2 cup milk
1 egg
salt to taste
pepper to taste
what to do:
1. heat your veggie oil in cooking source until about 375.
2. in the meantime, put flour and seasonings together. mix with fork.
3. mix egg and milk together.
4. dip pork chop into egg/milk mix and let excess drain off. coat in flour mix.
5. put into cooker and fry in oil until both sides are golden brown.
6. let rest on paper towels so that eaters aren't burdened with extra oil.
7. sigh and hope for the best. you have more than likely killed a loved one.
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