Other

Fuhgeddaboudits

Fuhgeddaboudits

You’ll need a quarter sheet pan, a silicone mold with eight 2 ½ -by-1/2 -inch-deep round cavities, and a 2 ¼ -inch round cutter. • For this recipe, we use Michel Cluizel Mangaro 50% milk chocolate.

Spray the quarter sheet pan with nonstick spray. Line the bottom with parchment paper and spray the parchment.

Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until completely melted.

Place the cereal in a large bowl. Spray a spatula with nonstick spray and scrape the marshmallow mixture into the bowl of cereal.

Spray an offset spatula and spread the mixture evenly in the prepared pan. Cool for 15 to 20 minutes.

Place the silicone mold on the work surface. If the caramel jam is liquefied, pour 16 grams into each cavity. If the caramel is hard, spoon 16 grams into each cavity and place the mold in the microwave to heat and melt the caramel; the caramel should soften enough to spread to the edges of the cavities, but it does not have to liquefy. Set the mold on a sheet pan.

Using the cutter, cut 8 rounds of the cereal mixture. (What remains makes a great snack or can be used to make additional Fuhgeddaboudits.) Place a cereal round over the caramel in each mold. Refrigerate for 15 minutes or freeze for 5 minutes to harden the caramel.

To enrobe the rounds: Unmold the rounds and bring them to room temperature. Place a Silpat on the work surface.

Enrobe the candies with the chocolate. Sprinkle the top of each with a pinch of fleur de sel.


Recipe: Fried Dough

This article and recipe are written by Tony Traficante.

Have you tried fried dough? Delicious, right? But you don’t know where they came from? They are found all over the world. But, for all we know, the Italians may have been the first to discover the technique…

In our dialect, they’re called ‘pettuli’ (phonetically speaking). Other Regions of Italy call them by different names. Typically, they were made for the Christmas holidays and on special occasions…but frankly, my dear, they are a treat anytime.

Don’t even speak of the caloric count. “They’ll make me fat!” “Aaah cari.” In this case, understand the words of the old-timers, “Eh, ma chi se ne frega?”

So, ‘fuhgeddaboudit’ (your diet, that is) and try them. Simple to make…

Not many ingredients are needed. You can fry them in a regular or electric skillet. Any bread or pizza dough recipe, will do. If you don’t have one, one is below or sneak off to the local grocery store and buy their frozen dough. It works.

Best to start with a small portion of dough later you can double, triple or quadruple it to infinity.

Dough Mix

Ingredients:

  • 5 cups of unbleached all-purpose flour
  • 2 tablespoons of dry east (2 packets)
  • 2 tablespoons of sugar
  • About a teaspoon of salt
  • 2 cups of warm water
  • 1/4 cup of olive or vegetable oil

Mixing Directions:

  • Mix 4 cups of the flour, plus yeast, sugar and salt into a bowl.
  • Pour in the warm water and oil mix until combined it will be sticky.
  • Now, add the remaining flour, a little at a time, until dough is no longer sticky.
  • Knead with hands (good exercise) until dough is elastic and smooth.
  • Cover it and let rise for about an hour, or until it doubles.

*Punch down again before using!

If you prefer your fried dough plain, you are ready to go! But…if you like a little more ‘pleasure’ from them, make a portion with anchovies (buonissimo!), or even raisins. Be sure to mix these additions into the dough, as part of the ingredients, before frying.

Prepare to Fry

  • Pluck off (or roll out) the dough at about 1/2 inch thickness and 3-4 inches in length.
  • Dough dollops can be any design: round, irregular, flat, or twisted — your choice!
  • Heat the oil in the skillet (don’t drown em — just enough oil to fry one side then another).
  • When the oil is hot, (not smoking!), carefully drop the dough into the oil.
  • When both sides are browned, place them on a paper towel, to drain.

*Note: If you like granulated sugar sprinkled over the plain ones (as some people do), do it now…before they cool.

There you have it! Delicious fried treats sure to please! And, as you eat them, remember this:

A chi ha fame è buono ogni pane.”

Like us on Facebook to receive more recipes, wine and travel.


Fuhgeddaboudit! Mycorrhizae-Based Root Fertilizer

Let us take some of the work out of nourishing your plants. Now it's easy to feed and fertilize&mdashno mixing, no measuring and no reapplications necessary. Simply apply once during planting and you won't have to worry about it again. These 4-2-2 root zone feeder packs supply a premeasured dose of fertilizer, mycorrhizae, biochar, Azomite ® and micronized oyster shell flour. This nutrient combination maximizes your plants' ability to absorb nutrients and experience enhanced root performance, giving you a stronger, healthier plant. Includes 5 packets.

  • Botanical Name: Gardens Alive Fuhgeddaboudit!
  • Season: both Spring & Fall
  • Size: 5 Pack

Orders for in-stock seeds and hardgoods are typically shipped within 5 business days.

Plants will be shipped at the proper planting time for your area of the country during the shipping timeframes outlined below:

Spring 2021 Shipping Schedule
Zones Nematodes Encapsulated Compost Worms
1A 5/10/21 - 10/29/21 5/10/21 - 10/29/21
1B - 2A 5/10/21 - 10/29/21 5/10/21 - 10/29/21
2B - 3B 4/26/21 - 10/29/21 4/26/21 - 10/29/21
4A - 6A 4/12/21 - 10/29/21 4/12/21 - 10/29/21
6B - 7A 4/5/21 - 10/29/21 4/5/21 - 10/29/21
7B - 8B 3/8/21 - 10/29/21 3/8/21 - 10/29/21
9A - 10B 2/22/21 -10/29/21 2/22/21 -10/29/21
Last Order Date 10/25/2021 10/25/2021

The type of product you order or the weather in our area or yours may affect the anticipated shipping schedule.

Trees and shrubs are kept in the nursery row until fully dormant for optimum stress protection.

In all cases, we choose the fastest, most efficient way to send your order--via the U.S. Postal Service or United Parcel Service. Large orders may be shipped in more than one package.

Please note that we cannot ship outside of the continental United States.


Degenerate Discussion

This Italian style pilsner is nothing to Fuhgeddaboud. Just like my one night stands, I wake up butt ass naked confused but I just grab my things and Fuhgeddaboutit. Although I’m abusing the beer name, I do have a story that I will never Fuhgeddaboud as long as I breathe this degenerate air. One night I went to party with a buddy at a house party out in San Diego, as the night proceeded I ended up with a chick who brought me back to her place. As you know when this happens, things happen if you know what I mean, but this chick really just took me home to cuddle, which at my pimpin days that was a no go. So the next morning I wake up confused, phone dead, life is a mess and I just went ahead got my shit and stole $20 bucks from the chick and proceeded about my day hopping on the San Diego Trolley back home. #Degenerate, aahhh I kinda miss those days! Cheers Degenerates!


Gardens Alive Fuhgeddaboudit!

When you're planting or potting something new, pour one of these feeder packs in with the plant. The 4-2-2 formula is a mycorrhizae-based supplement. Mycorrhizae is a symbiotic fungus, which latches on and delivers water and nutrients to your plant's roots. This makes the plant healthier, stronger and more productive&mdashso if you're hoping for your new addition to become a big feature, this will get it there. It is such a simple, easy process, too. No measuring, no mixing, no reapplication. In fact, because it sticks to the roots, you won't even need to reapply if you move the plant to a different site. 5 packets.

  • Shipped: 5 PACK
  • Country of Origin: US
  • Shipping Season: Year-round
  • Restricted States: AE AK AL AZ FL GU HI ID LA MO MT NM NV OR PR TN UT WA WY

Birding supplies, fertilizers and other general merchandise are typically shipped within 5 business days. If fertilizer is ordered with a plant order, you will receive your fertilizer when your plants arrive per the timeline outlined here.


1 review for Fuhgeddaboudit Crumb Cake (Free Shipping)

Sarah Long &ndash May 14, 2021

So there is strawberry shortcake, and there is strawberry shortcake.

It’s a flavor profile that generally hard to get wrong, but rare to get RIGHT. My father was a gourmet executive chef. I grew up every summer with my whole family going out to a you-pick strawberry field and picking the freshest, ripest berries. Then we’d come home, and dad would go to the kitchen and make sweet biscuits from scratch. Then he’d whip cream by hand in a giant copper bowl, and each of us would get a giant, decadent strawberry shortcake that was just so perfectly RIGHT.

It’s one of my favorite flavor combinations, but I’ve gotten used to settling for servings that just remind me of those summer days when I was young without bringing me back to those happy moments.

Then I ate this crumb cake. And I was back there again. I don’t know how they did it, but the cake part itself *feels* and tastes just like the perfect biscuit, once all the sweet strawberry juices have trickled down between all those nooks and crannies. This crumb cake wasn’t just delicious, it made me *happy!*

Only logged in customers who have purchased this product may leave a review.


Fuhgeddaboudit - in N. Raleigh

First, forget about the terribly stupid name. This is a new pizza place in Celebration at Six Forks. Hey, at least they don't have pictures of Sinatra, Dean Martin and the Sopranos.

It's a pizza place, plain and simple. It's not bad, really. I only tried the cheese slice and the "Red and White" specialty slice. The plain was pretty decent, the specialty less so, especially at its premium price. They usually have Sicilian by the slice but did not when I was there because the dough had overproofed. They serves "heroes" not subs, and know that calzones don't routinely have meat in them. I haven't had a hero yet, but they do bake their own bread. It doesn't necessarily mean it's good, but it might be. Starting Thursday, they will have ices from the Lemon Ice King of Corona. And the decor isn't too corny. (Full disclosure - there are pictures of my old 'hood and the neighborhood where I went to high school so I'm not impartial.)

On the down side, the owner is a little too much of a purist. Won't serve tea because they don't in NY. Won't put mayo on sandwiches (of course it's even criminal to ask) because they don't in NY. Won't serve ranch dressing because. you get the point. There's authentcity and then there's just accomodating a customer's reasonable request. The pizza won't taste any different if he has tea in the place. The prices are a touch high, but not terrible.

I still think Pizza Italia on Westgate is better, but this place (I refuse to use that dumb name) is much closer to my office. It's an okay new pizza option in the area.


Gather your ingredients for pho

Pho uses a lot of ingredients, so let's not beat around the bowl and get right to the core stuff you really need for this recipe. The main ingredients include three to four cardamom pods, two or three cinnamon sticks, one tablespoon of coriander seeds, two whole cloves, five whole star anise, a teaspoon of grated fresh turmeric, and two to three slices of fresh ginger. You will also need eight cups of bone broth (or beef stock), a tablespoon of fish sauce, a tablespoon of sugar, two teaspoons of salt, an eight-ounce package of vermicelli rice noodles, about 24 ounces of boneless chicken, a tablespoon of olive oil, and a tablespoon of butter.

This recipe also calls for a few optional toppings. These include a can of bean sprouts, thinly sliced jalapeño, fresh cilantro, mint leaves, basil, hoisin sauce, Sriracha, and lime wedges. It's a lot of stuff, to be sure, but the flavor at the end is very much worth the effort. Yes, with the optional ingredients, you are free to substitute or delete them as you wish. So, if someone utterly hates cilantro, there's no need to put it in their bowl.


Fuhgeddaboudit Food: Tanoreen

Bishara says through the restaurant they can share their family's recipes with all of Brooklyn.

"You can definitely tell when you come here you are almost always greeted by someone in the family to come around to make sure you are enjoying the food they make themselves known so it's a really nice experience,” says Bishara.

They say the food is a unique twist on traditional Palestinian dishes.

"We have the standard hummus, falafel and kebabs and all those things, but we also have the very homestyle dishes that you would eat if you were invited to my grandmother’s house,” says Bishara.

Something that's in just about everything on the menu is a secret and special combination of spices that's made right in house.

"You can try and take all those nine spices and mix them together but it won't taste like this,” Bishara

Bishara says that’s not the only secret.

"You can taste the love in the food .You can tell that this food has been cooked in their family for a long time,” says Bishara.


Watch the video: Italian Stereotypes - Saturday Night Live (December 2021).