Use Cajun seasoning powder (Tony chacheres is my go to), and lemon pepper, a large spritz of lemon, and mix Frank’s red hot in with your mayo (I’ve not tried Kewpie Mayo, maybe you don’t want to pollute it). Some red chili flakes and Italian seasoning, maybe some garlic or onion powder, is my tuna mixture for tuna melts.
(I am in no way a chef, but this is what I make when it’s my turn to cook)
Probably not what you’re looking for but also a neat camping trick so here it is.
Partially open the lid, stuck a folded paper towel inside it so it soaks up the oil and light it on fire. It’ll burn for several minutes and you can use that heat to cook something else.
At the end remove the paper towel and the tuna will have been cooked nicely.
My go-to can-of-tuna meal is two 5-oz cans (or one 12-oz can), a heavy dollop of mayo, and a spoonful of sweet relish. Stir it all up, serve in a bowl.
This used to be my standard recipe for tuna fish sandwiches, but then I figured, why add bread? That’s just extra calories. I’d rather have a bit more mayo than two slices of dry bread.
EDIT: I prefer two 5-oz cans because I squeeze out all the water from the cans (open with can opener, use lid to compress and squeeze out water) and it’s harder to squeeze out most of the water from the large 12-oz can. Two smaller cans works better. I don’t like my tuna watery. My wife does, though; she says it adds a stronger tuna-y flavor to the dish.
Maybe add some sliced grapes or chopped walnuts? Or if you want something fermented/pickled maybe add some chopped up kimchi? I bet some radish kimchi would give it a nice crunch
Another fruit/nut combo to try are craisins and slivered almonds. I’m not a fan of raisins unless they’re in cinnamon bread or bagels, but I love substituting craisins in salads and other savory dishes that call for raisins.
Probably saved my life during a severe anxious period where I was physically unable to eat enough regular food and became dangerously underweight very fast.
Nowadays, useful as a convenience when I don’t have time to make proper food, or just to switch it up a bit. I enjoy these particular shakes I get so sometimes I just get them because I like them.
Just make your one regular base curry. The spiciness is adjusted by how much chilis you add to the final dish. So to make a spicy batch, sauce some Thai chilis until fragrant then add your curry. That way you can designate spiciness by how many chilis you add.
Had the Aussie version of Soylent, Aussielent for a few months. I don’t get as much satisfaction from food as others, so for me it was awesome, I saved so much time not preparing food, and I didn’t need to think about balancing my diet.
Then I started my relationship and had to start eating normie food again. Let me go back to the Nebuchadnezza and eat my nutrient slop.
It’s yet another US weirdness. I’m not sure if it even makes sense to compare it to the original (which uses raw milk and can get as tasty as you like the more you age it).
Fried onions. They’re fried onions. If OP had to price his burger he’d probably just put 19, and serve it on a slate with a miniature shopping trolley of fries
Ignore me please, I have nothing productive to say - I’m just honestly a bit confused why you’d think you would not increase all ingredients of the dough if you want more dough. And how you have to ask how to scale it from X pizza area to Y pizza area. This all just seems so basic and common sense to me. Where did you fail when figuring this out yourself? Or did you not even try and went straight to asking?
I know this sounds mocking or something, but I’m actually genuinely curious
Have to chime in because I had the exact same thoughts as you. It really sounds like someone dialing you drunk af/high af at 3 AM ready to make a huge ass pizza but they can’t figure this basic ass shit out.
Like, if sober, how is the answer to this question not deducible from common sense.
12 inches is quite small, definitely not “XL”. New York pizzas, very well-known for their size, are typically 18 to 24 inches in diameter. I think that’d be a good reference for an “XL” American pizza.
It’s possible for this to be true and for their pizzas to be the same size if the size of the pizzas are 0 cm in radius. Then they have both eaten nothing.
I usually pick up a pound of french bread dough from the grocery store. It makes a very hefty, large pizza if you roll it out pretty thin. You figure at 60% hydration, thats about 10 ounces of flour and 6 ounces of water, if youre using active dry yeast.
And then, yeah, the other ingredients would need to increase proportionately. Like .2 oz of salt, and probably a packet or two of yeast.
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