Nice work. Have you considered saucing the pasta in a pan or bowl? An angel dies every time you serve sauce over plain pasta like that.
Random Food Thread.
- Thread starter jdcamb
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Ignore the asparagus but behold the badass cutting board courtesy of @sunringlerider and a bunch of presumably dead god worshiping mid-westerners.
I'm not a fan of whisky, but I'd eat that. 
is delicious. took it to work tonight. my co-workers are very happy.I'm not a fan of whisky, but I'd eat that.
I love the part where the Cheese get all squirrely and runs for the door. I would like to know your dough recipe. I could never distribute the toppings so unproportionally. One of the things I love about other folk's pies is when they are unproportioned. What temp do you cook at to not get the veggie pond? Is that your peel?
normally just a little s&p but tried some dry rub. The sugars provided a nice char. Would do again.
the dough is King Arthur Flour, just under 3 cups for a 14" pizza , one packet of Fleishmans rapid rise yeast, one teaspoon of sea salt dissolved in the warm water I use for the dough, palm full of garlic powder, tea spoon of finely chopped rosemary, about 1 3/4 cups of warm water. I mix it dry with a flat blade on the mixer then add enough water with the blade on slow to get the dough clumpy then I switch to a dough knife and knead on slow adding remaining water. I kind of go by look and feel the dough should be smooth and barely damp. I pull the dough out of the mixer and shape it on a floured cutting board. I then place the dough ball in a large bowl covered with a light coating of olive oil and also baste the top of the doughball with olive oil. Cover the bowl with plastic food wrap and place it in the fridge for up to 8 hours to let the gluten develop. You may have to press it down a couple of times if it rises too fast.
I love the part where the Cheese get all squirrely and runs for the door. I would like to know your dough recipe. I could never distribute the toppings so unproportionally. One of the things I love about other folk's pies is when they are unproportioned. What temp do you cook at to not get the veggie pond? Is that your peel?
hand stretch, toss, or roll the dough to size and once you have the dough on the peel add your toppings
I have a clay baking stone for the oven and when I am getting ready to make the pizza I preheat the oven to 500 with the stone inside. once the oven hits 500 the stone is still going to need at least 30 more minutes to also reach 500
yeah that's my peel. I dust it with corn meal before placing the crust on it so that it will slide right off onto the pizza stone. Depending on how thick I make the crust and how crispy I want it cook time can be between 12-16 minutes
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Cow patties?
or Pasties?
or Pasties?
garlic, onion, carrot, fire roasted tomato, chx broth, cannellini beans, hot Italian chx sausage, escarole, s&p, parmesan, focaccia
Lamb-turkey-soy sauce-scallion meatballs
Gochujang mayonnaise
Quick pickled bok choy, carrot and misc. slaw.
Gochujang mayonnaise
Quick pickled bok choy, carrot and misc. slaw.
So it begins...
Semi-fancy Friday afternoon snack:
Mmmmmmmm....Birria....
I made Gyros for me and Ruth tonight. They were good: home made pita bread and Tzatziki sauce
pan seared pork chop and sauteed asparagus both with cajun spices and Tostones: Crushed and fried green plantains served with melted butter and garlic
"small" = 12oz?I wish we could get those small All Day IPA cans here. For whatever reason they only import the giant 19oz cans
Yeah those lil guys.
Made Tom Ka Gai last evening. Super easy and very tasty. This recipe, for the most part:
More BBQ, honey glazed chicken, some sweet tater fries and cheese filled gnocchi.
It's not fancy like some of the food in this thread but it taste OK.
It's not fancy like some of the food in this thread but it taste OK.
What kind of grill is this?