MENU -- Bills @ Lions Sunday December 15th -- DETROIT LIONS -- What's on Your Plate?

[HIT BY SPIKES]

I am going to put as much effort into this one as the Bills DL did getting to the Matt Stafford when they were NOT being held.

 

Just going to make 3 big sheets of Detroit Style Pizzas.

 

I have fond memories of Tunnel BBQ while entering from Windsor in the my 20's however the weather has turned up here and I am just going to slum it.

 

Here isn't a bad recipe to use as a guide => https://alexandracooks.com/2021/08/13/detroit-style-pizza-two-ways-yeast-and-sourdough/

 

 

 

 

 

 

 

 

Any suggestions what to eat during this very tough challenge for Sean's Defence?

 

 

 

 

[US Egg]

It’s legal to eat Lions. 

[Sojourner]

LMAO

 

I think I may copy you on that inspiring level of effort. 
 

And in doing that I’m definitely joining you on the pizza front. Especially Detroit style. Can’t go wrong with peppers/jalapeños & pepperoni!

[HIT BY SPIKES]

27 minutes ago, Sojourner said:

LMAO

 

I think I may copy you on that inspiring level of effort. 
 

And in doing that I’m definitely joining you on the pizza front. Especially Detroit style. Can’t go wrong with peppers/jalapeños & pepperoni!

 

What is that called in Detroit?

 

I am going to call it a CON MILLER.

[Dukestreetking]

41 minutes ago, HIT BY SPIKES said:

I am going to put as much effort into this one as the Bills DL did getting to the Matt Stafford when they were NOT being held.

 

Just going to make 3 big sheets of Detroit Style Pizzas.

 

I have fond memories of Tunnel BBQ while entering from Windsor in the my 20's however the weather has turned up here and I am just going to slum it.

 

Here isn't a bad recipe to use as a guide => https://alexandracooks.com/2021/08/13/detroit-style-pizza-two-ways-yeast-and-sourdough/

 

 

 

 

 

 

 

 

Any suggestions what to eat during this very tough challenge for Sean's Defence?

 

Briefly as possible: I was invited (well, tbh, paid) to give a number of "high brow" speeches in D over the years. I always asked for organizers to arrange an afternoon "pop-up" speech to elementary/high school kids, and 9/10 they worked it out.

 

Anyway, they would ask between gigs what I wanted to eat; I always said Soul Food, bc I heard D had some of the best. Bottom line: I was never disappointed.

 

So: menu wise, I would wish for oxtail, catfish, greens and mac & cheese.

 

Unfortunately, this week I'll probably only go catfish and mac. Oxtail is one of my absolute favs--from Munich to Kiev to Detroit--but I don't have the time to do it properly this week.

 

[Kelly to Allen]

[HIT BY SPIKES]

9 hours ago, Dukestreetking said:

 

Briefly as possible: I was invited (well, tbh, paid) to give a number of "high brow" speeches in D over the years. I always asked for organizers to arrange an afternoon "pop-up" speech to elementary/high school kids, and 9/10 they worked it out.

 

Anyway, they would ask between gigs what I wanted to eat; I always said Soul Food, bc I heard D had some of the best. Bottom line: I was never disappointed.

 

So: menu wise, I would wish for oxtail, catfish, greens and mac & cheese.

 

Unfortunately, this week I'll probably only go catfish and mac. Oxtail is one of my absolute favs--from Munich to Kiev to Detroit--but I don't have the time to do it properly this week.

 

 

I love oxtail as well.  The way it renders fat into the sauce is truly unique.

 

Specifically from a Caribbean perspective.  

 

I am Northern Italian and I can maybe recall my Mother making oxtail 2 or 3 times while growing up.  Tripe, Beef Tongue, Salted Cod anything else that could be sopped up by firm polenta however very very very rarely oxtail.

 

My wife is from a Caribbean Island and even before I met her I have been cooking oxtail since before when I lived on a small Caribbean island for a year in 2009-10.  Now we eat oxtail 1-2 times per month.

 

The key is sourcing it at a decent price.  My local grocery store is Italian centric.  It charges $13.99 /lb CAN$ for oxtail and I will NOT pay that.  I source my oxtail fresh from an Afghan butcher who cuts the whole tail up in front of me for $7.99 /lb.

 

Anyone want to talk about pig tails or feet?

[machine gun kelly]

So I found last year one of the Geary family (the family that founded Blasdell Pizza) opened a store in Palm Harbor.  37 years ago, I used to deliver for the original on South Park Ave.  Admittedly, the newer owners of Blasdell has let the recipes go to he’ll.  Down here though, Sissy still imports the ingredients from NYS and makes the pizza the way it’s supposed to taste.  Basically, Detroit style pizza.

 

Im getting a small for my wife, her kids, and myself.  It should be fun.