I really like Thai, drain, blot dry (it’s never actually dry) dust with rice flour, fry, serve with a Tamarind based sauce. Crispy outside, smooth inside, the Tamarind sauce is acidic and sweet, sometimes a little hot.
Did you part-cook the pizza? I’ve made a few pizzas in my home oven and one thing that really helped was part-cooking the dough without topings for a few minutes, adding the toppings and putting the pizza back on the stone in the oven. It helped a lot with color and making sure the dough was cooked fully. Yours looks great though, I bet it was tasty!
I didn’t have any problems with that this time, but I also don’t think I did the dough right. It didn’t rise as much as I was expecting so it turned out more like a thin crust, which was still really good. But if I get the dough right next time maybe I’ll try parbaking it. Thanks for the idea and comment!
Pizza ovens can get up to 1000F, which is where pizza should be baked. If you’re doing this in your oven, you gotta get that thing up as high as possible. I use a nerdchef cast iron “stone” in my oven, and the thing says to preheat at 500F for 45 minutes. Your dough may have been fine but maybe your stone or oven wasn’t ready to “light a fire under its ass”. Good luck!
Thanks, dipshit! I used to a stone with a layer of parchment paper because I already messed up the other side and didn’t feel like buying a new stone. Kept it nice and tidy. But yeah, I preheated for 45 minutes at 500, too.
The oven was still cooling down when I used the range to cook dinner. I think just the changes in temperature caused it to crack. Of course, it was out of production but there was new old stock glass for like $400. New oven was ~$600 so I just bit the bullet, I hated all the appliances the house came with, anyways.
I’ve made paneer before for Indian dishes but never thought to make mozzarella. I’ll look into it! It seemed like some pretty great mozzarella from what little I know, but I might as well try my hand at making my own.
It turned out great! Just a packet of yeast, 1.25 cups of flour, .75 cups of water, and some salt. Kneaded for 8 minutes, left to rise for an hour, and that’s it!
My last Domino’s order was an hour late, the boxes were soaked through with grease, and the receipt was on top of the cheese of one of the pizzas. Domino’s never even responded to my calls or emails to try to make it better, so they are on a Never Again list. I’ll still be talking about that order when my preserved brain is on its deathbed in 2359.
I’ve had good Domino’s before, though, I think I just live near a shit store. If you live next to a good one then I’ll happily take the compliment!
Several years ago they realized their pizza was garbage, and they flipped and started properly seasoning things. It was pretty good, then they realized that was expensive and started cutting back and it’s returned to its old, bland, ways.
But for a brief, shining moment, Domino’s was eatable.
The sauce was my favorite part! We wrapped some bread slices around the leftover mozzarella and dipped them, it was great. It was really easy, too, just puree an entire can of tomatoes, roast some garlic in oil, then move the puree in with the garlic once it’s golden. Add basil, sugar, and a little salt, and just let it reduce down to about 3/4 of a cup.
Ok, here goes…this was just typed up from memory, so i may need to edit tmw when my brain isnt mush, but everything seem in order Edit: Damn formatting. I’ll try to fix that tmw
Red Beans Recipe
1.5lbs dried red beans 10-12z Andouille 1 smoked Ham Hock Avocado Oil 2 Medium onions (diced) 2-3 Large Celery Ribs (diced) 1 Large Green Pepper 1 Jalapeno (diced) or small can of diced green chilies 1-2T Tomato paste Salt & Pepper “Creole” seasoning (Slap your Mamma & Tony C’s Creole) 12z Rich Ham Turkey Stock (see stock recipe) 32z Veggie Broth (prob will not use all 32z) 3 Bay leaves rubbed Sage OPTIONAL (not a deal breaker if i don’t have, but recommended) 0.5c Fresh Parsley (chopped) 2-3 Green Onions (chopped)
Soak Beans overnight, rinse, drain, set aside. Large, heavy pot (i like enamel castiron), brown Andouille & Ham Hock in some Avocado oil. Only a little browning, remove into a covered bowl & set aside. In the same pot as before, saute onions until becoming translucent. Remember to keep scraping the fond into trinity as you go. Add garlic, saute just enough to become aromatic. Add celery & peppers, continue saute until all is soft. Add Salt(very sparingly, i don’t add any anymore), Pepper(several twists), Creole (many liberal shakes) seasoning Add tomato paste, continue to stir until the mixture starts sticking to the pot. Note: keep the seasoning light until the last 15 mins, as flavors concentrate and develop over time Add back the meat, stir. Add Beans, Stock, Bay Leaves, Sage(couple shakes) and just enough Veggie Broth to barely cover the beans. Stir and bring to a boil. Reduce to “burbl’n” state covered. Cook until Beans are soft (2-3 hours). Add more broth if needed. About a half hour before the beans are done (always a guess), add the Parsley & some Green Onions. This is when i’ll start to taste & adjust seasonings. I finish by giving the beans a couple mashes with a potato masher.
Rich Ham Turkey Stock 2-3lbs Turkey Tails OR Turkey Necks 2-3lbs Smoked Ham Hock OR Trotters (Note: i aim for about 5lbs meat total) 5-7 Large Carrots 5-7 Large Celery Stalks 2 Large Onions 12oz Fresh Mushrooms (Cremini, Baby bella…) 1 whole Garlic head Plus saved Kitchen Scraps (Keep a tupperware in the freezer) Rinse and cut veggies in half, no need to peel or dehusk. Everybody goes in an extra large pot, covered with cold water. Slowly bring to a boil (normally takes me about an hour to get there) and lower to a simmer for 4-7 hours. Should stir with ease by the end. Strain through fine cheesecloth, cool, and frig overnight. Skim of the fat, and the rest is a jelly thick stock.
Potato Salad Recipe 2.5lbs potatoes 1c Kewpie or Mayo 2T Pickle Relish 2T Yellow mustard (sometimes i’ll add some stone ground too) 1/3c Pickle juice 1/2t Paprika 2 Hard boiled Eggs (chopped) 1-2 Celery ribs (sliced) 3-4 Green onions (sliced) 1/4c fresh chopped dill Salt and pepper Smoked Paprika Cayenne
Cut the Potatoes into quarters and put in a large pot. Fill with Cold water and bring to a boil. Add some salt and cook the Potatoes until barely tender. Meanwhile, mix the Pickle Relish, Mustard, Pickle Juice, Paprika, and Cayenne. Stir until smooth. Drain Potatoes, and while still hot, add the Relish/Mustard mix and stir to combine. Break the Potatoes into slightly smaller pieces while doing this. Then add the Eggs, Celery, Green Onions, Dill, and Mayo. Stir to combine. Salt and pepper to taste. Top with some Dill and Smoked Paprika. Cover the Potato Salad and refrigerate overnight.
Sometimes i get pretty angry at those invisible entities that eat my food without me seeing it, i just cooked it and just tried to eat, and somebody stole it from me 🤭
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