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| Number of Posts: | 62 |
| Registered on: | 8/11/2009 |
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What new long call positions are y'all planning on opening today? Even though IV is likely going to be low, I'm wondering about selling some at-the-money or close-to-the money puts and not worrying about getting assigned.
As for long calls, however, what are y'all thinking in terms of strike price and expiry?
As for long calls, however, what are y'all thinking in terms of strike price and expiry?
1
I forgot to say, I am welcoming any suggestions you might suggest for making my pizza pie better. I really want to add some thing to give it a bigger "WOW FACTOR!" You know, I want this thing to knock my socks off!
Make Do Pizza
Posted by Pablo on 4/9/10 at 11:56 am
A new recipe was coming to me the other day. It turned out very good even though my friends said they've had better.
I had some left over dough in the fridge after making a loaf of pumpernickel last week. I turned the dough into suitable pizza pie shapes, like the Italians do when they throw it in the air. I then rummaged through the cupboard and found a bottle of catsup which sufficed for marinara (you know, pizza sauce). Ordinarily, I like to use Italian sausage, but all I had on hand was Austrian sausage, you know the kind popular in Vienna. After cutting the sausages up I look for some mozzerella but all I could find was cheeze whiz. Don't worry, it was mmmmmgoood. I highly recommend. I'm going to submit the recipe to Food Network to see if I can get on Ultimate Recipe Showdown.
I had some left over dough in the fridge after making a loaf of pumpernickel last week. I turned the dough into suitable pizza pie shapes, like the Italians do when they throw it in the air. I then rummaged through the cupboard and found a bottle of catsup which sufficed for marinara (you know, pizza sauce). Ordinarily, I like to use Italian sausage, but all I had on hand was Austrian sausage, you know the kind popular in Vienna. After cutting the sausages up I look for some mozzerella but all I could find was cheeze whiz. Don't worry, it was mmmmmgoood. I highly recommend. I'm going to submit the recipe to Food Network to see if I can get on Ultimate Recipe Showdown.
quote:
i like to boil it.
ME TOO! Depending on what I've fried and would like to reheat, I even poach it in a mixture of safflower oil and White Zin. I find this approach works best when reheating previously fried PRIME ribeyes. You should try, you will like!
Ciao.
re: Cooking Challenge: #2 : SANDWICH
Posted by Pablo on 3/17/10 at 7:50 am to Klark Kent
quote:
Klark Kent
This is sounds like music to my ears!
Nacho cheese is one of my favorites because it's "not cho cheese!" 
Anywho, unless you can score some of the top-shelf cheese from a distributor that supplies stadiums, you're unlikely to buy the right gallon sized can at your store (trust me, I've tried them ALL). My closest approximation as to the beloved stadium cheese is as follows. Melt a stick o butter (salted) and throw in a few slices of American cheese (Kraft singles, etc.). It doesn't matter if you use the 2% singles or the normal ones (I prefer the normal ones for a deeper, more complex flavor profile). Before you call me crazy, spray some EZ-Cheese in it as well. This gives it the glue-like consistency that is only achieved at sports arenas (the best nachos I ever had was at the Yanni concert in, believe it or not, Shanghi!!). As everyone said before, the key to the chips is letting them stale up a little before serving and getting the cheapest you can. No need to splurge here on Tostitos -- go for the ones on the bottom shelf at the gas station.
Ciao,
Pablo DiLorenzo
Anywho, unless you can score some of the top-shelf cheese from a distributor that supplies stadiums, you're unlikely to buy the right gallon sized can at your store (trust me, I've tried them ALL). My closest approximation as to the beloved stadium cheese is as follows. Melt a stick o butter (salted) and throw in a few slices of American cheese (Kraft singles, etc.). It doesn't matter if you use the 2% singles or the normal ones (I prefer the normal ones for a deeper, more complex flavor profile). Before you call me crazy, spray some EZ-Cheese in it as well. This gives it the glue-like consistency that is only achieved at sports arenas (the best nachos I ever had was at the Yanni concert in, believe it or not, Shanghi!!). As everyone said before, the key to the chips is letting them stale up a little before serving and getting the cheapest you can. No need to splurge here on Tostitos -- go for the ones on the bottom shelf at the gas station. Ciao,
Pablo DiLorenzo
NOF&S vs R&O's
Posted by Pablo on 9/30/09 at 8:53 am
Which is better, New Orleans Food & Spirits or R&O's? I've been to NOF&S and thoroughly enjoyed it. Please advise.
Favorite casual restaurant meal
Posted by Pablo on 9/25/09 at 8:26 am
What is your favorite meal from a casual restaurant? By casual I mean a restaurant at which shorts would not be frowned upon.
Mine is a shrimp poboy (if you can call it that) from Darrell's in Lago de Chaz with an ice cold draft Bud Light and Miss Vicky's Jalepeno chips.
Mine is a shrimp poboy (if you can call it that) from Darrell's in Lago de Chaz with an ice cold draft Bud Light and Miss Vicky's Jalepeno chips.
quote:
Lemon Lime
Likewise. Extra cold and I usually dilute it some with ice or H2O as I find it overly sweet. If you mix with Pedialyte it works wonders on hangovers.
I love a good chip sandwich. Chips add flavor to anything. Try using flaming hot cheetos crumbs as a substitute for breadcrumbs when frying vegitables. OH DAMN!
re: A Great Discovery by my 5 Year Old - Chip Dip
Posted by Pablo on 9/4/09 at 10:32 am to theantiquetiger
Here's one for you, and a pretty good one at that. The complimentary soft serve at Jason's Deli pairs well with just a schoshe of the au jus from their Beefeater sandwich. Odd? Yes. Tasty? Indeed.
re: chris peterson
Posted by Pablo on 9/4/09 at 8:22 am to Angry LLAMA
He's also unwilling to leave Boise because one of his sons is undergoing cancer treatment at a special facility to which their family has grown very fond.
Condiment Soup
Posted by Pablo on 9/2/09 at 3:57 pm
Not sure if any of you have tried this (I know you'll want to after you see the recipe though) so I thought I'd share it with you. This recipe is E-Z. Here goes:
Pour 16 oz. of ketchup in a sauce pot (not in your mouth, thanks).
Pour one jar of mayonaise in the pot. Please do NOT use Miracle Whip unless you want to ruin your soup, be my guest.
Pour 8 oz French's yellow mustard in the pot. Please do not use Colemans or any English mustard. It will overwhelm the dish.
Optional: add BBQ sauce of choice.
Add 1 12 oz can of PBR (Pabst Blue Ribbon) Beer. Bring to a boil and simmer til ready to eat.
Enjoy!
Pour 16 oz. of ketchup in a sauce pot (not in your mouth, thanks).
Pour one jar of mayonaise in the pot. Please do NOT use Miracle Whip unless you want to ruin your soup, be my guest.
Pour 8 oz French's yellow mustard in the pot. Please do not use Colemans or any English mustard. It will overwhelm the dish.
Optional: add BBQ sauce of choice.
Add 1 12 oz can of PBR (Pabst Blue Ribbon) Beer. Bring to a boil and simmer til ready to eat.
Enjoy!
Please see some of my other posts.
Tiger Attorney :: New Orleans cuisine as Pablo :: Velveeta
Tiger Attorney :: New Orleans cuisine as Pablo :: Velveeta
re: Need recomendations on a good dry white wine ........
Posted by Pablo on 8/24/09 at 4:55 pm to BullredsRus
Fume blanc/sauvignon blanc
re: Hamberguesa del Pablo das Gross unt Schnell
Posted by Pablo on 8/20/09 at 1:08 pm to TigerinATL
quote:
One thing I'm not hearing is what you do with the left over "gravy". Lime juice + beef fat sounds like a good base for something. pop it in a container in the fridge and you have the starting point for tomorrow's dinner.
Interesting query. I will have to concockt something and get back to you on this.
re: Hamberguesa del Pablo das Gross unt Schnell
Posted by Pablo on 8/20/09 at 1:07 pm to HeadyMurphey
quote:
What do you suggest for a nice romantic evening at home?
Please forgive my tardiness. I have been very busy at work (I'm working for the weekend, just like everyone!). I promise I will answer this question as it pertains to food. For the "extra-curriculars", however, you seem apt to handle that (don't take this to mean I won't butt-in if you ask (no pun intended)).
Talking to you soon,
Pablo
re: Hamberguesa del Pablo das Gross unt Schnell
Posted by Pablo on 8/20/09 at 8:46 am to Ole Geauxt
quote:
Pablow
That's disrespec. You're on your own.
quote:
Pablo, what's the freshest store to get Velveeta?
This question is often the topic of heated debates in prominent culinary circles. Debates so heated, in fact, your eyebrows might be singed! (now that's hot, let me tell you!) Some people subscribe to the school that because Velveeta is a "processed" cheese, (I don't understand this assertion--all cheese is made through some "process") freshness is uniform, unless of course it has passed its expiration date. However, several others and I agree that your neighborhood convenience store often has the freshest Velveeta. It doesn't matter if you go to Shell, EZ Mart, Circle K, or any of the like--they ALL have the freshest Velveeta. Further, it doesn't matter if the store sells gas or not--this has no bearing on the freshness of the Velveeta. This Velveeta is so fresh you'll even want to melt it and drink it!
There are several possible explanations as to why Velveeta is freshest at convenience stores; however, I will only elaborate on one. Because Velveeta is good on its own and excellent when used as an igredient, it is very versatile, and versatility is often sought when people are forced to choose from limited selections (compare the selections at a convenience store with those of a large grocer). This leads to increased turnover and thus a fresher product (i.e., Velveeta). Further consider the following: Velveeta + SlimJim + Icee = 3 Michelin stars (OK, maybe not Michelin stars, but you get the point).
What you should take from this is that freshness of Velveeta is still debated. I think if you hit the right convenience store at the right time, in the heat of the moment, you'll find some mind-blowingly fresh Velveeta. Don't be discouraged, however, if you don't have a convenience store nearby because Velveeta is always good, whether fresh or not.
You're welcome,
Pablo
quote:
Just went to Maxwells, Calvins, Whole Foods, and Matherines and no tube of ground beef
Oh my NickyT, judging from the grocers you do business with you might not want to "lower" yourself to this dish's level. In the not so distant future I'll give you a recipe for tournedos of beef served with chanterelle mushroom marchand de vin and celeriac puree. I'll even throw in some seared Hudson Valley Foie Gras for you but you'll probably have to go a tad further than your usuals.
Hamberguesa del Pablo das Gross unt Schnell
Posted by Pablo on 8/19/09 at 4:16 pm
Hola mi amigos! Ready for a trip from D.C. to Bavaria, then down south of the Border? Wilhelm Erlichmann, John Smith, and Alejandro Martinez all inspired this dish.
Start with a tube of ground beef, 70/30 to optimize flavor. Juice limes to yield approx. 3 cups of juice. Form ground beef (again, 70/30) into 2/5 pound patties. Inside each patty, stuff lime zest, asiago cheese, and anything else that gets your motor going. Once you've made your patties, bring your lime juice to a simmer then submerge the patties in the lime juice. I call this ceviche on steroids! (muy caliente) Heat + citric acid = COOKED! Just before the patties are cooked, add slices of velveeta cheese. Do NOT be alarmed if the cheese doesn't melt directly onto the patty. If it doesn't stay, simply use a slotted spoon and put the quasi-melted cheese onto the patty once it's removed from the citrus. Remove the patty and serve in large, warm flour tortillas.
You may top the hamberguesa with cheese wiz, ketchup, miracle whip, or velveeta. For my money it doesn't get any better than Velveeta and Miracle Whip. Wash that sucker down with a cerveza (only if you are 'of age' of course). If you are not "of age" (i.e., you are not yet 21 in the good ole, or 18 in Bavaria or Tiajuana) might I recommend a Royal Crown Cola (commonly referred to as RC Cola).
Do not hesitate to put your own twist on this dish, but please, give credits where due. Also, feel free to share your opinions or suggestions, criticisms (I don't expect many) and commentary.
auf Wiedersehen!
Start with a tube of ground beef, 70/30 to optimize flavor. Juice limes to yield approx. 3 cups of juice. Form ground beef (again, 70/30) into 2/5 pound patties. Inside each patty, stuff lime zest, asiago cheese, and anything else that gets your motor going. Once you've made your patties, bring your lime juice to a simmer then submerge the patties in the lime juice. I call this ceviche on steroids! (muy caliente) Heat + citric acid = COOKED! Just before the patties are cooked, add slices of velveeta cheese. Do NOT be alarmed if the cheese doesn't melt directly onto the patty. If it doesn't stay, simply use a slotted spoon and put the quasi-melted cheese onto the patty once it's removed from the citrus. Remove the patty and serve in large, warm flour tortillas.
You may top the hamberguesa with cheese wiz, ketchup, miracle whip, or velveeta. For my money it doesn't get any better than Velveeta and Miracle Whip. Wash that sucker down with a cerveza (only if you are 'of age' of course). If you are not "of age" (i.e., you are not yet 21 in the good ole
, or 18 in Bavaria or Tiajuana) might I recommend a Royal Crown Cola (commonly referred to as RC Cola). Do not hesitate to put your own twist on this dish, but please, give credits where due. Also, feel free to share your opinions or suggestions, criticisms (I don't expect many) and commentary.
auf Wiedersehen!
quote:
(1) Cold sandwich -- cheddar
(2) Hot sandwich (i.e., melted cheese) -- fontina & jarlsberg
(3) Cheeseburger (this does not include veggie/soy burgers, turkey burgers, or any self-titled burger that uses a protein other than beef (it's what's for dinner)) -- colby
(4) Burritos/tacos/fajitas -- cheddar & grated VELVEETA (mmmmm!)
(5) Ritz crackers -- EZ cheese
(6) Saltine crackers -- hoghead
(7) Nachos -- cheddar
(8) Chile con queso -- VELVEETA & asadero
(9) W/champagne -- brie
(10) W/fruit -- brie
(11) Grated in/on italian dishes -- reggiano
(12) W/salad -- feta & blue
(13) Chili cheese fries -- cheddar & colby
Favorite Cheese in Different Scenarios
Posted by Pablo on 8/19/09 at 7:24 am
What is your favorite cheese in each of the following scenarios:
(1) Cold sandwich
(2) Hot sandwich (i.e., melted cheese)
(3) Cheeseburger (this does not include veggie/soy burgers, turkey burgers, or any self-titled burger that uses a protein other than beef (it's what's for dinner))
(4) Burritos/tacos/fajitas
(5) Ritz crackers
(6) Saltine crackers
(7) Nachos
(8) Chile con queso
(9) W/champagne
(10) W/fruit
(11) Grated in/on italian dishes
(12) W/salad
(13) Chili cheese fries
(1) Cold sandwich
(2) Hot sandwich (i.e., melted cheese)
(3) Cheeseburger (this does not include veggie/soy burgers, turkey burgers, or any self-titled burger that uses a protein other than beef (it's what's for dinner))
(4) Burritos/tacos/fajitas
(5) Ritz crackers
(6) Saltine crackers
(7) Nachos
(8) Chile con queso
(9) W/champagne
(10) W/fruit
(11) Grated in/on italian dishes
(12) W/salad
(13) Chili cheese fries
re: Any Texans been to Boudreax's Cajun Restaurant
Posted by Pablo on 8/19/09 at 7:16 am to Kingwood Tiger
Q: Does it suck?
A: No.
Q: What is good?
A: The fried catfish is good.
Q: Would you order anything other than fried items?
A: Probably not.
Q: What else is good?
A: I seem to remember the etoufee being alright, but like any self-proclaimed "cajun" restaurant in Texas, most things are not as good as homemade.
A: No.
Q: What is good?
A: The fried catfish is good.
Q: Would you order anything other than fried items?
A: Probably not.
Q: What else is good?
A: I seem to remember the etoufee being alright, but like any self-proclaimed "cajun" restaurant in Texas, most things are not as good as homemade.
All kidding aside, Houston's (in Houston ) has the best hamburguesa in the city.
) has the best hamburguesa in the city.Here's a simple recipe for a mid-afternoon snack I'd like to share with you. I call it Flaming Hot Bot, although the standard recipe doesn't have much of a kick to it.
Start with a small microwave safe plastic contanier. About 4"x4" will do the trick. Layer the bottom with tortilla chips. Then shred, yes shred, Velveeta cheese onto the chips and top with jalepenos, anaheims, poblanos, or whatever pepper tickles your fancy. Next, place another layer of chips, cheese, and peppers. You can make as many layers as you like and use whatever cheese you like, but you must at the very least use some Velveeta. Once you have all layers constructed, place it in your kitchen's nuclear reactor (i.e., the microwave) for a few seconds to melt the cheese. My self-credentialed sommelier pairs Hot Bot with Mountain Dew on the rocks (i.e., on ice) but I think it can be eaten with any beverage. My personal favorite is distilled water.
Start with a small microwave safe plastic contanier. About 4"x4" will do the trick. Layer the bottom with tortilla chips. Then shred, yes shred, Velveeta cheese onto the chips and top with jalepenos, anaheims, poblanos, or whatever pepper tickles your fancy. Next, place another layer of chips, cheese, and peppers. You can make as many layers as you like and use whatever cheese you like, but you must at the very least use some Velveeta. Once you have all layers constructed, place it in your kitchen's nuclear reactor (i.e., the microwave) for a few seconds to melt the cheese. My self-credentialed sommelier pairs Hot Bot with Mountain Dew on the rocks (i.e., on ice) but I think it can be eaten with any beverage. My personal favorite is distilled water.
Use butter for your roux. Deeper flavor especially once it starts to brown. Instead of rotel, use a scoshe of tomato paste (i.e., not ketchup). Otherwise your recipe looks marvelous.
ETA: Try browning onions, etc. longer. You develop a richer, more sustainable flavor by cooking the onions more thoroughly. Don't get carried away, however, and char your onions. Not good my friend.
ETA: Try browning onions, etc. longer. You develop a richer, more sustainable flavor by cooking the onions more thoroughly. Don't get carried away, however, and char your onions. Not good my friend.
re: Where should I eat sushi tonight?
Posted by Pablo on 8/17/09 at 11:57 am to TinyTigerPaws
At home. Try homemade sushi. Marvelous. Call your local fish monger and request sushi-grade fish of choice. If he cannot monger any fish of choice for you (which will likely be the case) request another white fish, but please do not--under any cirucumstances--use Croaker, Gar, or Buffalo Fish (your meal will be ruined if you do). Seek out nori (seaweed) and roll the fish of choice with thinly sliced onion strings, fresh dill, and tobasco-infused mayonnaise. Live on the wildside and add some jalepenos for texture, flavor, and sex appeal.
douzo meshiagare!
douzo meshiagare!
Heady, Bill O, gonzalesdave, et. al.
Posted by Pablo on 8/17/09 at 7:57 am
Please accept my apology for my delayed response. I attempted to respond to your post but I think it settled into a home on page 3. I don't know if it's Monday or what (I'm tired too) but I responded and it won't move to the top of the board, but anyway, I digress.
I just returned from a culinary adventure in Louisiana (I'm a foreigner). I ate to the point of sickness several times, although that may have been caused by the booze that I can't seem to keep from pouring down my throat (nothing better than Rocky Mountain cold Coors Light (I love tapping the Rockies--pun intended)). Later today I will post an excellent, groundbreaking Tex-Mex-Americana fusion recipe that someone very near to my heart cooked for me recently. See if this tickles your fancy ... 4th of July meets Cinco de Mayo.
I just returned from a culinary adventure in Louisiana (I'm a foreigner). I ate to the point of sickness several times, although that may have been caused by the booze that I can't seem to keep from pouring down my throat (nothing better than Rocky Mountain cold Coors Light (I love tapping the Rockies--pun intended)). Later today I will post an excellent, groundbreaking Tex-Mex-Americana fusion recipe that someone very near to my heart cooked for me recently. See if this tickles your fancy ... 4th of July meets Cinco de Mayo.
re: Pablo
Posted by Pablo on 8/17/09 at 7:48 am to HeadyMurphey
Hi Heady. Please accept my apology for my delayed response. I just returned from a culinary adventure in Louisiana (I'm a foreigner). I ate to the point of sickness several times, although that may have been caused by the booze that I can't seem to keep from pouring down my throat (nothing better than Rocky Mountain cold Coors Light (I love tapping the Rockies--pun intended)). Later today I will post an excellent, groundbreaking Tex-Mex-Americana fusion recipe that someone very near to my heart cooked for me recently. See if this tickles your fancy ... 4th of July meets Cinco de Mayo.
Tipping Whilst Dining Out
Posted by Pablo on 8/12/09 at 2:06 pm
I'm curious as to everyone's philosophy on tipping. Although I've never been gainfully employed in the restaurant industry, I am familiar with their wage structure. Further, in my more youthful, hardleg stage (if you will) I did hold a position in the entertainment industry where tipping was the norm and highly appreciated, but that's neither here nor there.
Anywho, I tip purely based on services rendered. Sucky service = sucky tip. For what I don't tip to subpar servers, I greatly make up for with my gratuity to those who meet and exceed my needs (and I'm one needy SOB let me tell you!). For instance, whilst on vacation my dining companion and I had an excellent meal, albeit the experienced waiter (I could tell by his silver hair) took my plate right before my very eyes while my companion and I were lip locked. Before I could get his attention, he disappeared (I'm certain his name wasn't David Copperfield). He was also very rude and failed to pay any attention to me or my companion. Accordingly, I attempted to "negative tip" him by subtracting the value I placed on the food that was wrongfully taken from my table before I had finished eating from the total amount due on the credit card slip. Unfortunately, this did not work and he made off easy (not so easy, I still stiffed him! ) Keep in mind this was a quick bite to eat at a cheap place.
The following evening my companion and I ate at Top 25 US restaurant. While the food there too was great, it did not meet my expectations. Nonetheless, our server was marvelous and I tipped him accordingly. His tip was roughly 40% of the tab (alcohol included--I'm no cheapskate).
How do you tip?
Salutations,
Pablo
Anywho, I tip purely based on services rendered. Sucky service = sucky tip. For what I don't tip to subpar servers, I greatly make up for with my gratuity to those who meet and exceed my needs (and I'm one needy SOB let me tell you!). For instance, whilst on vacation my dining companion and I had an excellent meal, albeit the experienced waiter (I could tell by his silver hair) took my plate right before my very eyes while my companion and I were lip locked. Before I could get his attention, he disappeared (I'm certain his name wasn't David Copperfield). He was also very rude and failed to pay any attention to me or my companion. Accordingly, I attempted to "negative tip" him by subtracting the value I placed on the food that was wrongfully taken from my table before I had finished eating from the total amount due on the credit card slip. Unfortunately, this did not work and he made off easy (not so easy, I still stiffed him!
) Keep in mind this was a quick bite to eat at a cheap place. The following evening my companion and I ate at Top 25 US restaurant. While the food there too was great, it did not meet my expectations. Nonetheless, our server was marvelous and I tipped him accordingly. His tip was roughly 40% of the tab (alcohol included--I'm no cheapskate).
How do you tip?
Salutations,
Pablo
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