I've never seen calzone with side of sauce, might be an american thing.
Best calzone is with beef ragu inside
Best calzone is with beef ragu inside
how about a meme generator thread...
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Or stromboli
My wife makes them with sauce in them, but maybe that's stromboli now, IDK.
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It is interesting how you can find several slightly differing "absolute" answers, isn't it?
I do grow a lot when I eat any variety of pizza. Unfortunately just sideways.
Regional differences are by definition differences, but I can speak for a wide variety of pizza shops in the NY sphere of culinary influence. The Bon Appetit article above is accurate.
I've experienced some surprising calzones in other locales. Cheddar and mozzarella, no ricotta, in one Lancaster PA shop. Sauce was on the side.
I've experienced some surprising calzones in other locales. Cheddar and mozzarella, no ricotta, in one Lancaster PA shop. Sauce was on the side.
It seems like there is no longer any meaningful difference between calzones and stromboli
Well except for major differences in ingredients and form, I think you're absolutely correct.
Going out on a limb here, but just because the differences have melted away in locales (here's my limb) lacking in significant Italian or Italian-American heritage doesn't mean they don't still exist.
Calzone - folded pocket or envelope, mozzarella & ricotta, no sauce inside.
Stromboli - rolled, mozzarella, sauce inside.
A patty melt is not a hamburger, nor is a meatball meatloaf.
I believe we can all agree...
But only if they're filled on demand.
But only if they're filled on demand.
GrogNerd
mean old man
our local grocer fills cannolo on demand.
but I miss living in NJ, having fresh bagels delivered 2x a week
best pizza tho, was in Atlanta. Mo's Pizza, Briarcliff & Clairmont, North Druid Hills(ish).
but I miss living in NJ, having fresh bagels delivered 2x a week
best pizza tho, was in Atlanta. Mo's Pizza, Briarcliff & Clairmont, North Druid Hills(ish).
I don't know what this references or means
Godfather. Leave the gun, take the canoli.
InspectorJon
Well-Known Member
I got this from Samara Pouché in South Louisiana. Is that close enough?
Étouffée
½ Cup butter
½ Cup flour
1 Cup chopped onion
½ Cup chopped celery
½ Cup chopped sweet pepper
1 Toe minced garlic
1 Can tomato paste
¼ Cup finely chopped shallots (see note)
¼ Cup chopped parsley
Salt to taste
Pepper
(Bay leaf)
Make roux with butter and flour on high fire until tan, lower fire till brown. Add onion, celery, pepper, garlic and brown. Stir in tomato paste and 1 cup of water. While cooking slowly add water until desired thickness. Last 15 minutes add crawfish (or shrimp) parsley, shallots, salt and pepper. (Bay leaf & ½ capful liquid crab boil.) When finished add filé.
(Shallot seems to be Cajun for green or spring onions)
Étouffée
½ Cup butter
½ Cup flour
1 Cup chopped onion
½ Cup chopped celery
½ Cup chopped sweet pepper
1 Toe minced garlic
1 Can tomato paste
¼ Cup finely chopped shallots (see note)
¼ Cup chopped parsley
Salt to taste
Pepper
(Bay leaf)
Make roux with butter and flour on high fire until tan, lower fire till brown. Add onion, celery, pepper, garlic and brown. Stir in tomato paste and 1 cup of water. While cooking slowly add water until desired thickness. Last 15 minutes add crawfish (or shrimp) parsley, shallots, salt and pepper. (Bay leaf & ½ capful liquid crab boil.) When finished add filé.
(Shallot seems to be Cajun for green or spring onions)
InspectorJon
Well-Known Member
GrogNerd
mean old man
I always wanted to open a lobster restaurant and have all you can eat lobster for $5. When a customer ordered the lobster, I would give them a very small piece and tell them "that's all you can eat for $5."
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As always, late to the party. I thought Stromboli was the bad guy in Pinocchio....
Pinocchio has an antagonist?
No.
That is too many.
GrogNerd
mean old man
Grog's Useless Trivia™: Italian navy has a replenishment oiler class named Stromboli
lead ship is ITS Stromboli
lead ship is ITS Stromboli
Maybe its like goats and sheep, which I used to think were male & female versions of the same species. Until quite recently.
I'm sorry, what???
I feel like this is a Frank Costanza moment, where he's wondering how the chicken, rooster, and hen all pair up.
It's like the lyrics to an old familiar song. Thought I knew the words until I sang it once in front of people and got told.
