I Love You More Than Pizza

This is probably the highest compliment I could pay anyone, and Chuck hears it on a regular basis.

I am a self-avowed pizza junkie, it is probably my biggest addiction. It’s actually a combination of two cravings – bread and cheese. I think pizza is a convenient vehicle to bring these two delicious foods together.

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I recently started watching Ugly Delicious on Netflix. It features David Chang of Momofuku, and the first episode is about pizza. They traveled to Naples, ate a crazy pizza in Japan with all authentically Japanese local ingredients, met with Wolfgang Puck at Spago and delivered Domino’s pizza.

They also did a deep dive into iconic New York and Connecticut pizza. Growing up in suburban Philadelphia, halfway between NYC and PHL New York pizza is my life.

I am admittedly a thin crust, big honking slice, pizza purist. I am a tomato sauce, mozzarella cheese guy. If anything pepperoni and maybe (maybe) sausage and mushroom or meatball. But, they have to be homemade, light, fluffy, delicious meatballs (and sliced).

Being entirely Authentically Mark, I’m going to piss off some people here. I LOVE amazing, freshly made Philadelphia Tomato Pie, but it is not pizza. I’m not a fan of Chicago Deep Dish Pizza, it has great flavors, and I love the long strings of cheese; but the texture is odd to me.

{I almost said it’s not pizza but that would be too extreme and I’d get lots of hate mail}

I’m also not really a fan of some of the odd things people put on a pizza. Pineapple, ham, and jalapenos just don’t belong on pizza.

The other thing is that I kind of like some of the random flatbreads; but, like tomato pie, they are not really pizza. The California Pizza Kitchen’s Thai Chicken; has grilled chicken breast with peanut sauce and Mozzarella, hearth-baked then topped with crisp bean sprouts, julienned carrots, slivered scallions and fresh cilantro. It’s delicious, but it’s not pizza to me.

Here’s the rationale from my culinary career and it is still a pet peeve in my life. Caesar Salad is a classic preparation; it was created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico.  And, it has a particular list of ingredients and a specific, unique, tableside preparation.

If it I not made tableside it is now a ‘mock’ Caesar, a bottled dressing is ‘mock’ Caesar dressing, and God forbid that you add things like tomatoes, grilled chicken or anything else; it is no longer a Caesar Salad… call it something else.

Pizza is the same way. It is about the perfect thin crust, slightly blistered on the edges, crisp on the bottom, tomato sauce (not too sweet), mozzarella cheese, a touch of good olive oil, a sprinkle of Parmigiano-Reggiano and then fresh basil or maybe a few other previously discussed Italian ingredients.

What is something you WILL NOT eat on pizza? And who makes your favorite pizza?

Why Shrimp Cocktail Sucks

Ok, not all, just most.

Typically, a shrimp cocktail has no flavor. It doesn’t taste fresh and sweet like fresh seafood; it tends to taste like ice, and at best like good flavorful cocktail sauce.

Truthfully, you could dip just about anything in that cocktail sauce, and it would taste the same and probably be considerably less expensive.

The reason is that people, especially restaurants, cook the shrimp all wrong!

I have found that most places throw some seasoning into a big pot of water. If you are lucky, they throw in some lemon or a bay leaf too.

Once the water comes to a boil people dump in shrimp in the shell, bring it back to a boil long enough to change color and then drain the shrimp. The next step is running cold water and maybe dumping some ice on top.

As if this has not washed away any possible flavor they then peel the shrimp taking off the only part that picked up any real taste.

So, lets back this up.

Thaw, peel and devein your shrimp (this recipe works for about 2 pounds)

Take all of the shells and toss them into a small stockpot with about 1 tablespoon of oil

Sautee the shrimp shells until they change color

Pour in two cans of beer (you decide what kind)

Add in 1 small onion, medium dice

4 cloves crushed garlic

About 1/2c. Old Bay Seasoning

3 bay leaves

2 cups of cold water

Bring all of this to a good rolling boil to infuse the cooking liquid with the all of the seasonings.

Once this comes to a boil dump in your shrimp, stir, bring to a boil and wait for the shrimp to become slightly firm and turn white.

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DO NOT REMOVE THE SHRIMP!

Remove from the heat, stir several times as the shrimp will continue to cook a touch more. Add in about 3 cups of ice and allow the shrimp to cool in the flavored liquid.

If you have ever allowed a piece of meat to rest to allow the juices to be drawn back into the meat; this is the same principle.

If you dump off the flavored liquid and run cold water over the shrimp, it will taste like cold water!

Once the shrimp have cooled, about 15 minutes, remove the shrimp from the cooking liquid and refrigerate. I typically keep about 2 cups of the strained liquid in the container with the shrimp so more absorbs and so they stay moist.

I promise you this will be the best shrimp cocktail you have ever had!

Enjoy

 

 

So, here’s the poop…

Anyone who knows me absolutely knows that #AuthenticallyMark is VERY tongue and cheek; there is no other version of Mark, I have very little filter, I’m honest to a fault.

Which is actually why I don’t drink vodka, because then I would have NO FILTER, whatever comes to my brain comes out of my mouth.

But, I digress. Authentically Mark was designed to be a creative writing outlet for my cooking, adventures, for prospective Wedding Ghost clients to see some of my writing style and to talk about things that no one else will.

Today’s topic is poop! We all do it, no one ever talks about it and one of the last things anyone wants to do is have to use a bathroom anywhere around people you work with or know.

Poop Happens - Poo Pourri - travel - blogging - Wedding Ghost - Blogger - freelance writer

Chuck and I love to travel and we often cruise. If you’ve ever been on a cruise ship the cabins are not only really, really tiny but no matter where in the cabin you are no more than five feet from the rest of the room. And, to make matters worse you are right next to the door and the hallway.

Industry networking events! UGH! You are in bathroom filled with people you work with and network with all of the time…

So, my sister-in-law (hi pee-boo!) told us about this crazy product called Poo-Pourri; and she swears by it. It’s a small spray bottle of scented liquid. The instructions say that you pump 5-6 spritzes onto the water before using and it creates a barrier that keeps smells locked in.

Poo-Pourri - Mark Kingsdorf - wedding ghost - blogger - freelance writer - wedding blogger - travel blog -

I was REALLY skeptical and this holiday season I happened to be in Bed, Bath and Beyond and saw a display of various sizes. I figured I didn’t want to waste too much money when this didn’t work so I got the tiny travel size.

AND IT WORKS!

Truly, it’s amazing, I got the Citrus scented and it’s really beautiful. I’m not sure exactly how it works but it does and I’m hooked; we have one in each bathroom.

As if this wasn’t awesome enough, their YouTube videos are hysterical! Check these out:

 

 

S#it just got real

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December 31, 2016 – I decided to finally launch #AuthenticallyMark. I’ve used it as a hashtag for posts that are truly me, witty quips or something silly that only I would say or do.

Today S#it just got real…

I came home from work they other day and told Chuck that we had to change a bunch of things in our lives, not the New Year’s Resolution type things, but REALLY change.

The photo above is me, today, December 31 2016 at almost 56 years old, six foot one inch tall and 262 pounds, that’s it, I’ve said it 262 pounds.

I was walking up a sight incline at work the other day and talking to a couple and could barely catch my breath. I’m borderline diabetic and my blood pressure and cholesterol are higher than they should be.

You’ve probably seen pictures of us making lighter, low carb meals; but what you don’t see are the times we go off the wagon.

We eat out with friends and follow the herd (literally), I stop for fast food breakfast because I didn’t take the time to fix a healthy breakfast when we had plenty in the house. We bend from lean protein and two veggies to having white potatoes, bread and starchie veggies.

I was already over weight when we moved here four years ago, but I’m managed to pack on another thirty pounds.

Today it stops, #AuthenticallyMark will not only be about this journey but also recipes, pushing my self to do more (physically, personally and professionally), and some reality checks, but also some rants.

It will be slightly off color at times, not always for the faint of heart, if you call me out on something on social media you might see your comment here.

… but whatever you read will be #AuthenticallyMark