I actually make it myself but a jar of Nam Prik Pao Thai chili paste always for me, kicks noodle stir frying to another level. The best brand I’ve found is Mae Pranom (popular in Thailand) but often a brand Kasma’s Thai Chili Paste is available in the States.
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.
Soy sauce, chili sauce, chili crisps, rice vinegar, curry powder, or any combination of them. Adding scallions or grapes is also good (maybe not both, never tried it).
Lemon juice, pepper, and parmesan is also good.
Both of the above assume some mayo is used as a base binder.
Basically fat, acid, salt, and heat (in this case spice, but you can also add bread crumbs and egg to make tuna cakes)
Chili crisps! I hadn’t thought of that with tuna, I like to add them to my eggs. Do you have a go to brand? I like the laoganma, but I think it would be too chunky for tuna?
There’s a few variables here you’re going to need to address, but to tackle the easy part first, yes you will need to increase other ingredients as well, as long as you keep the ratio of all the ingredients consistent, you can pretty much scale the recipe up or down however much you want.
Next, what is your definition of an XL pizza? Different stores have different sizes. At the local pizza place I used to work at many years ago, our small was a 12 inch, medium 14, large 16, and we used 18 inch pies we’d use to sell individual slices on for some catering gigs. Some places max out at 12 or 14 inches, and I’ve seen some places that offer 20 inch pies, and if we venture into the realm of rectangular pizzas they may be made in a full 18x26 sheet pan (I’m going to assume you’re not doing that though, because most residential ovens can’t even fit a full sheet pan, and if you have a professional oven that can you probably already know what you’re doing and wouldn’t need to ask)
What style of pizza are you trying to replicate? What recipe are you using? What kind of oven? What is your technique like? Different doughs will stretch or rise differently or behave differently in the oven. There’s no real one-size-fits-all rule of thumb to follow.
You can do a bit of math, figure out your dough density, volume of a cylinder that’s say 16 inches in diameter and ⅒ of an inch thick, and scale your recipe from there, but honestly making pizza at home is often going to involve a bit of trial and error no matter what while you dial in your technique and equipment, so personally I’d just make a bigger batch of dough, eyeball out a ball that seems about right, weigh it and see how it comes out, if it’s too small make a second pizza with a bigger ball of dough, if it’s too big, make the next one smaller, until you figure out what’s right for the pizza you want to make. Invite a couple friends over to eat the extra pizzas and make a night of it.
All the glass ones I’ve seen suck. Their pour spots are horrible and they don’t have frequently used measurement gradations. The best ones I’ve used are the Oxo ones but they are unfortunately plastic.
I’ve found and love my vintage Pyrex measuring cups and completely agree, the new ones are sloppy compared to what they once were. If you live near a city you’ll see a lot of them on Craigslist, marketplace, or estate/move out auctions to find some older sets. If not you can find some online for about double what you’d expect to pay from local sellers, just be on the look out for any cracks or chips if you can’t see them in person before buying.
Plus it feels good to buy used and reduce landfill fodder.
I haven’t found one yet, but I do recommend stamped metal with etched labels for 1 cup and lower measuring cups and spoons. I’ve replaced a plastic set with metal because the labels had all disappeared from the plastic over the years.
Pizza! We make a “Dragon Breath” pizza that has mushrooms, anchovies, garlic, and onion (alternative would be green onions or shallots). It’s delicious! We’ve also made variations with spinach, feta cheese, or anything that’s available. We use the full anchovies on top of the pizza.
Ribeye. Put them in the smoker with burbon barrel wood chips for about 45 minutes, then sear on the grill to finish. Renders the fat and adds great flavor.
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