mjp28

There probably are some good pizzas just about everywhere at least up in the Northern USA not so much down south.....but I don't travel down there now. I've had some lousy pizzas in Florida and Texas even from joints named Youngstown Pizza. The northern soils, temperature, tradition etc. make a difference. Now great pizza NE OHIO can challenge just about anywhere but I've had some great pizza in Chicago, never made it to NYC. Even some other GAMEDAY FOODS like sandwiches, wraps, chilis, perogies and more.

3. Wedgewood Fernando’s Pizza (Youngstown) I see the one pictured is ours on South Avenue in Boardman and a veggie pizza pictured......which I once thought was sacrilegious! But now my roasted red peppers, mushroom, black olive and extra cheese, ummmmm!

Gip do you keep a pen and paper journal or trip notes on your travels -or- just put everything in the computer if so do you use tablets and wifi on the road and main frame at home? The digital world has become so much easier but I still like hand written notes.

National Pig Day is an event held annually on March 1 in the United States to celebrate the pig. The holiday celebration was started in 1972 by sisters Ellen Stanley, a teacher in Lubbock, Texas, and Mary Lynne Rave of Beaufort, North Carolina. According to Rave the purpose of National Pig Day is "to accord the pig its rightful, though generally unrecognized, place as one of man's most intellectual and domesticated animals] The holiday is most often celebrated in the Midwest....... And they're dee-lish especially while throwing around or watching the ol' pigskin on TV. Any special pig recipes out there? I see we have one more pack of city chicken in the freezer......neither city nor chicken.

Wow that's neat, I figured you might be the literary type plus with your rather extensive traveling that's a good fit. I also figured between you and Johnny Cash you've been everywhere man. Interesting magazine and interesting name, interval WORLD. .......OK you piqued my curiosity: Interval World Magazine One of the many privileges of having a membership with Interval International is our premier travel publication, Interval World magazine®. Interval World magazine® is packed with articles on vacation destinations, travel tips, updated membership information, and new resort listings. You'll also find great vacation bargains and exclusive members-only offers that will help you save money and have fun at home or away.

And then there's the quick substitute from Wedgewood Pizza, mine from Boardman, OH. 8, 12 or 16 inch a white style pizza Philly Steak Pizza 6.25 11.75 16.75 White, Philly Steak, Peppers & Onions

Some regional areas like Youngstown use green peppers, onions, provolone (my favorite) but areas like Philadelphia use onions and American cheese or a cheese wiz like product. Most all use generous amounts of salt, some black pepper. I guess it's what you like if you're making them at home.

Now to round out the great GAMEDAY SANDWICHES here's one I actually saw on Guy Fieri's Diners & Dives TV show and is similar and definitely quicker, a true Philly Steak Sandwich like I've made before. https://www.foodnetwork.com/shows/diners-drive-ins-and-dives/episodes/grabbin-a-sandwich

Another slow cooked beef sandwich from the Pioneer Woman Ree Drummond, fewer ingredients but really good IF you have the time NOTE: THESE ARE NOT THE QUICK AND EASY PHILLY STYLE ROAST BEEF! DRIP BEEF SANDWICH ...... Ingredients One 4-pound chuck roast Salt and black pepper 3 tablespoons butter 2 tablespoons canola oil 2 cups beef broth 2 tablespoons minced fresh rosemary One 16-ounce jar pepperoncini, juice and all 2 yellow onions, sliced 10 to 12 toasted, buttered deli rolls ADD CHECKED ITEMS TO GROCERY LIST Directions Watch how to make this recipe. Sprinkle the chuck roast with salt and pepper. Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours. Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside. Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm. To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You¿ll win friends and influence people.Cook's Note...For a variation, lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve with dishes of the cooking liquid on the side for dipping if desired. Show: The Pioneer Woman Episode: Make Ahead Marvels

We were looking at the Chicago style steak sandwich although there are many some are heavy steak and mushrooms, some with other seasonings and of course the Philly steaks, one of my favorites. But we are going to shop for the ingredients this week for the Chicago style, much more involved than most steak sandwiches , looks good! From Guy Fieri's recipe pretty much the classic Chicago Italian. https://www.foodnetwork.com/recipes/chicago-italian-beef-sandwich-recipe-1910967

I've loved sports since I was a kid, started reading SPORTS ILLUSTRATED when I was in high school, Ahhhhh memories. Now we bid the 2018 Olympics good bye and one last good bye to one of the best women's downhill racers ever, lindsey vonn.

Well we're back on monthly menus again in February and using up what's left in the freezer, will do the March menu this Monday or Tuesday. It actually works very well with meal planning and shopping.......when I'm not in the freakin hospital, was in 3 times last year for about 87 days last year, really screws up the cookouts! Was in all of July, August and most of December, bummer. I love the monthly schedules and we do leave off days occasionally. I recommend it. Well Italian beef will be coming up maybe late this week. It's better to plan, shop, then cook, it also sure beats excessively making trips to the burger joints! You know burger, fries, repeat. Believe it or not we only do a pizza weekend about two times a month with planning. And with better weather we cook out a LOT more. The hard part like most things it starting. Now where are my d*mn taxes?

OK I knew someone would ask so here it is, her record: Mia Rosales St. John (born June 24, 1967) is an American Mexican professional boxer and former World Boxing Council (WBC) champion in the super welterweight division. She is also the IBA and IFBA lightweight champion. She is also a model, businesswoman, and taekwondo champion. Professional boxing record Professional record summary 65 fights 49 wins 14 losses By knockout 19 5 By decision 30 9 Draws 2 While a student, she compiled a taekwondo record of 27–1, was awarded a black belt, and worked as a model to fund her education. So yes she probably can still kick your azz. For the qualifying picture see above x 2. .......OK a bonus shot, yes she was a cover girl.

Well with the Olympics winding down time to think about other sports how about boxing? Well she was a boxer and a "pretty" good one. 12 KOs? But you can judge.... Birthdate: June 24, 1967 Birthplace: San Francisco California USA Height: 5' 6" Weight: 133 lbs Measurements: 34C-25-36 Bio: She is known as the Knockout, and for good reason. Since blasting into women's boxing in 1997, Mia St. John has earned a reputation as a formidable fighter, with one distinction: She looks more like a movie star than like an undefeated (12 wins, including seven knockouts) featherweight.

Just sitting around Saturday watching the end of the 2018 Winter Olympics, saw the men win the curling Gold Medal, woo-hoo. Curling! Like bowling only colder, beer optional. And Wedgewood Pizza day, 12" roasted red pepper, mushroom, black olive and extra cheese plus an 8" red with mozzarella......ummmmm on both GO USA, almost over.

March Madness 2018 dates and schedule ROUND SITE DATE(S) Selection Sunday N/A March 11 First Four Dayton March 13-14 First/Second Pittsburgh March 15 & 17 First/Second Wichita March 15 & 17 First/Second Dallas March 15 & 17 First/Second Boise March 15 & 17 First/Second Charlotte March 16 & 18 First/Second Detroit March 16 & 18 First/Second Nashville March 16 & 18 First/Second San Diego March 16 & 18 Midwest Regional Omaha March 23 & 25 West Regional Los Angeles March 22 & 24 South Regional Atlanta March 22 & 24 East Regional Boston March 23 & 25 Final Four San Antonio March 31, April 2

About time for the greatest tournament in all of sports.......... Updated January 2018: NCAA TOURN BASKETBALL 2007 DakotaPhx 2008 EERSandBROWNS 2009 T. Couch 2010 Beanpot 2013 Greg 2014 MLD Woody 2015 Jeff (F Tucky) 2016 Beanpot 2017 mjp28 I figured I better get my digs in now, I'll probably get killed this year, remember in the words of the great philosopher Korn-fucious...... "It's easier to peat than repeat". Really, he said that, not me. SEE YOU SOON! mjp 2017 defending champion.

You can even get the recipes for the "famous seasonings and rubs" on line and make them if you're interested. A jar is about $4.49 online. One of our favorites from the food network https://www.foodnetwork.com/recipes/emeril-lagasse/essence-rustic-rub-and-southwest-seasoning-3645476 Emeril's Southwest Seasoning: 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano

We have bought seasoning and rubs for many years many online like Emeril's now available everywhere like Walmart. You can even make them yourself at home. Best with chicken but rubs for nearly everything. https://www.famousfoods.com/essencebam.html

Oh Geeezzzus.

Hey GAMEDAY FOODS THREAD....... now go get a room.

Geeezzz you guys are making me hungry! The wife's headed to Rulli's, great Youngstown area store less than 2 miles from our house.....time to add to the grocery list. ........oh my wife being Ukrainian and Hungarian makes a killer paprikash and Hungarian goulash from her dad's recipe, UMMMMMMM!

Oh I just mentioned that to the wife, she's made seafood pot pie for company from Ina Garten's recipe "The Barefoot Contessa", don't think we tried lobster pot pie.... .......but if you bring over a lobster she'll gladly make one for you.

That's the way my grandmother cooked and in her cast iron pans! Best cook I've ever known. Years back as a treat I'd get a big bucket of extra crispy, a 12 pack of Strohs beer and a carton of cigarettes for grandma and we'd play cards......a really cool little woman!