Yea Carb load lol
What are you eating right now?
- Thread starter JT20
- Start date
In honor of @AutoMechanic's no mexican restaurant tacos..
I present you tonight's dinner..... TACOS.
Oh and the sauce has to go on the meat.. then cheese.. then lettuce.
I present you tonight's dinner..... TACOS.
Oh and the sauce has to go on the meat.. then cheese.. then lettuce.
Not sure what happened apparently I replied instead of editing??? oops.
Made crispy breaded chicken breasts last night with saffron yellow rice and broc chunks that were barely edible.. (bought wrong bag they were out of regular one)
I forgot a pic but here is the recipe.. same one I used on the pork tenderloin the other day.
Made crispy breaded chicken breasts last night with saffron yellow rice and broc chunks that were barely edible.. (bought wrong bag they were out of regular one)
I forgot a pic but here is the recipe.. same one I used on the pork tenderloin the other day.
4WD
$50 site donor 2025
I prepped the toppings well I am actively preparing now. I better get up
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I love potato pizza with onions and you can't go wrong with prosciutto on pizza!
Good eye plus green olives, capers, garlic, rosemary, oils, concocted sauces, salts, herbs
OMG! You forgot to cook it! J/K, I like mine well done. Enjoy!
It’s fully cooked just ****ty photo skills
Kudos on your work, @Pablo . I taught myself to make a good pizza dough like 12/15 years ago. Not easy, takes skill, took a bit of work. I didn't "master" it but got competent was all. Anyone who keeps at it, does it well: is doing well (better than me!).
While a very avid cook and committed garage chemist (don't tell the ATF that), I am not inherently a baker so I slacked off. Lately I've learned a great work-around:
- Get a basic pepperoni pizza from Papa Murphy's.
- Spend 10 minutes dressing and seasoning it w/your ingredients - awesome.
Big breakthrough for me was figuring out I could prep vegetable in a minute or two in the microwave. Put the fresh diced onions, mushroom, etc. in a ziploc bag, microwave them two minutes. Steams them up nicely very fast - moist, softened, fresh. Then dress the pizza with them before baking/ along w/ your added quick meat, spices, cheese. Game changer.
Again, not to diminish what you did, but to share a short-time, high yield trick I learned. Oh another trick a younger cousin taught me - Hot Honey on pizza as a very light drizzle sauce. OMG. One time she and her BF visited, they whipped up from scratch this pear/gorgonzola/prosciutto one on the grill, then finished it with the hot honey and several said it was the best pizza they had ever had. Real synchronicity between this and the cheese, a good dough cooked right, etc.
https://tastecooking.com/how-to-cook-with-hot-honey/
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GON
$150 Site Donor 2025
Not a sushi person- but in Japan, even if one (like me) doesn't care for sushi- the sushi in Japan is so very fresh and flawlessly prepared it is very enjoyable.
Wife said "no dishes tonight". Yes with pizza almost always paper plates.
The pizza is/was delicious. I had a very very light schmear of a mix of olive oil, balsamic, BBQ sauce and Buffalo brand chipotle hot sauce. That taste was way in the background the other ingredients spoke up with a nice herbie undertone. Potatoes add a creamy bite. Just enough cheese. The olives and capers and parma ham added the saltiness.
The dough was a new recipe. Neither of us liked it as much as a couple standby doughs we typically make. Had some chew, but just too bready. Maybe a bit overproofed though. Also, the oven at 500°F with a stone - BUT regular bake NOT convection bake as sort of an experiment. The crust was done and brown deep on the bottom, but as you see did not get very brown at the top edges.
Try brushing EVOO on the crust to help it brown, my wife does that with her dough.
Sometimes we do that. The convection oven blowing hot air usually does the job and even the thin sauce would have helped
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