sfincione

PigBeanUs said:

Please note that only foodstuffs produced on or with the use of the Big Green Egg™, The Ultimate Cooking Experience©, as popularized by Dr. BBQ, may be posted in this forum. Your food  was clearly not kissed with the tell-tale hint of smoke one gets from a charcoal fired BGE, the original Kamado cooker (since 1974).

As you appear to be a newcomer or infrequent poster (welcome!), perhaps it should be stated (and reiterated for those long-time members who repeatedly transgress), per forum rules:

"This forum is about food, cooking, having fun with your EGG. Please don’t post links or images or create posts that are irrelevant for the purpose of this forum. This includes posts on topics which have nothing to do with enjoying a Big Green Egg.

If you do any of this, they will of course delete the post and call upon the Buffalo to determine the extent of your suspension or permanent ban."

Frankly, I am not sure these are even your photos, and believe they may have been stolen.  A long-time forum member named Little Steven had that exact same granite countertop.  Did you use his photos from an older post?

I can’t quite put my finger on it but this all has the stink of familiarity. 

You’ve taken an awful big speculative leap assuming my pie wasn’t baked on the BGE.  After all, and apparently this will be coming as a newsflash to you (and directly from) the BGE website:

“Using the convEGGtor and the Baking Stone, you can very easily turn your EGG into a stone oven in which you can bake the tastiest of pizzas and the most delicious bread. This allows for an endless variation of great food and makes outdoor cooking even more fun. Are you curious as to how baking in the Big Green Egg works? We will be happy to explain everything to you!” (emphasis added)

Given their joy in explaining things to their customers, I’ve taken the liberty of contacting BGE and providing your contact information along with a request that they happily explain everything to you.

Putz

And I don’t know who this little steven is you speak of but he sounds like an absolute gem of a man.

fishlessman said:

my favorite italian pizza from the local bakeries look extremely similar to this but they use dry grated romano and no bread crumbs. makes me wonder if the italians here were from the same area. i will give this a try this weekend if the tday shopping didnt wipe out the yeast on the shelves again. looks awesome with the crispy bread crumbs. when i say bakery pizza, it used to be stacked in the old brown doughnut boxes

Botch said:

Zippylip said:
For example many of the formats I've seen have the onions sauteed only long enough to turn translucent, maybe 5 or so minutes, then the tomatoes are tossed in.  I cannot stand onions like that, for me they come one of two ways, crunchy/raw & pungent as mother nature intended, or slowly caramelized until they're almost candy sweet.  Maybe you could add fried in there too.  But par-cooked & added to tomato sauce so they retain all their moisture/size but lose the critical part of their raw flavor without taking on a new sweet flavor is just a waste of good onions & actually degrades the tomato sauce in my opinion, way too bland.  

This is very interesting to me, as the "translucent" phase is so common in so many recipes; I think I have a kitchen experiment coming up.  
'Cept I will be leaving out the raw, crunchy onions.  I love the taste and the crunch of raw, but they don't love me; my stomach over-bloats severely when I eat raw onions.  
When what's-her-name and I were initially dating, she made me a dish with slices of raw onion, which I ate to not cause a fuss; later in the evening she noticed I was about to give birth to a basketball, I explained the situation, and she said, "Go ahead and pass gas, I'm an RN and can see you're in pain."  I didn't want to, but finally relented.
 
 
She lost her eyebrows.  I knocked all the pictures off her walls.  May have ripped one curtain off the rod, her house plants died, and we couldn't coax her dog out from under the basement bed for two days.
We never did find her cat, and I feel terrible about that.  
 
So, no more raw onions for me.  

Ha, I get it, onions are one of those foods, my girlfriend detests them in any form, makes cooking for her interesting because I put them in nearly everything.  With respect to the translucent form, my aversion dates back to when I was a kid.  We grew up eating at home or at relative’s houses, rarely went to restaurants.  At that time (70’s), most of my older family were Italians or first-generation Italian Americans so there were certain truths to food, ‘gravy’ in particular.  When I would eat dinner at my friend’s houses (depending on their origin because I had a lot of friends of Italian descent) I’d be served some interesting variations of gravy in the non-Italian houses, the most memorable of which would be an otherwise workable pot of marinara sauce then deluged with large hunks of raw vegetables to be simmered in the pot.  I loathed it but ate it so as not to be a ****.  It barely qualified as anything remotely close to what I knew & enjoyed, really did ruin an otherwise decent bowl of pasta. 

If you look at the pie sequence above I don’t ever put the onions into the sauce, no risk of boiling is acceptable (their flavor and texture has to remain intact) even though that appears to be the traditional method for many in Italy.  I’d have to say as good as they generally are they missed the boat on that part.  Though I have a lot of faith in them so I bet somehow I’d end up enjoying it if I were in Sicily right now

Every day on this forum I am amazed at the incredibly stupid posts that are being made here.  Nice cook by the OP!  As another forum member states frequently, "I remember when this place used to be much friendlier".  Do we have to attack each other all of the time?