Burque
Huevos Rancheros
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Hmmmm I have all these crocks hanging around my house, I never thought to use one to ferment stuff in. Interesting :thinking:
Hmmmm I have all these crocks hanging around my house, I never thought to use one to ferment stuff in. Interesting :thinking:
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My favorite teams
I am going with a Miami Dolphin Larry Tunsil buffet:
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My favorite teams
Who?
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Avegolemono Chicken Soup
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I am going with a Miami Dolphin Larry Tunsil buffet:
You have the makings of a halve-way decent 'tos-bar right there...
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Two words
Pot roast.
Also I'm practicing the brownies I'm making for a Halloween party. They gonna be de-light-ful. Three different flavored buttercream toppings that will be colored purple, orange, and green, the witchiest colors.
Pot roast.
Also I'm practicing the brownies I'm making for a Halloween party. They gonna be de-light-ful. Three different flavored buttercream toppings that will be colored purple, orange, and green, the witchiest colors.
Aesopian
Hooters Waitress
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Cup of soup with an egg on top.
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That sounds great, although I've heard some negative things about Pastrami lately, just rumblings, water cooler talk and such, nothing substantial, but still enough to raise an eyebrow.
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Okay, make the beef stew a few days early so I'm going classic Biscuits N Gravy. Perfect since we're supposed to wake up to some snow here in Denver tomorrow. Get to watch the Bears kill the Phins then watch the Donkeys get embarrassed by the Rams. Can't wait.
Now, everyone has a sausage gravy reciepe. And yes, mine is better than yours b/c I use fresh sage. However, I believe my layering of said BNG it what makes mine medal-worthy.
Small ladle of sausage gravy.
Biscuit split in half.
Another small ladle of SG.
Thick slice of tomato on each split biscuit.
Another small ladle of SG.
Over easy fried egg on each tomato/biscuit.
Shredded cheddar cheese.
Unhealthy dousing of Cholula all over.
Something about the thick creaminess of the SG, combined with the striking acidity of the tomato, with the buttery egg yolk and rich sharp cheddar cheese, and the copious amounts of the perfect hot sauce makes me want to slap your grandmother.
GO BEARS!
Now, everyone has a sausage gravy reciepe. And yes, mine is better than yours b/c I use fresh sage. However, I believe my layering of said BNG it what makes mine medal-worthy.
Small ladle of sausage gravy.
Biscuit split in half.
Another small ladle of SG.
Thick slice of tomato on each split biscuit.
Another small ladle of SG.
Over easy fried egg on each tomato/biscuit.
Shredded cheddar cheese.
Unhealthy dousing of Cholula all over.
Something about the thick creaminess of the SG, combined with the striking acidity of the tomato, with the buttery egg yolk and rich sharp cheddar cheese, and the copious amounts of the perfect hot sauce makes me want to slap your grandmother.
GO BEARS!
Last edited:
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Sounds yum.
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So glad I won't be eating any of the gross CHIT in the OP today.
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Lmao you are still so ****ing mad.
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Yep, I am so ****ing mad that my GF's husband is out of town and she'll be cooking some authentic Mexican food. Enchiladas and tamales with a fresh batch of horchata (mixed with Baileys).
Enjoy your tasteless, nasty kosher meal.
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Guest list for Game Day in the House of Vu not going to be quite as large...so it is down to two pizzas rather than three. This dough ball should get me two 14-15" pies. Made it 24 hours ago and have been kneading it down every few hours. It feels a lot lighter than it did coming out of the mixer and has a nice fermented yeast funk to it. Gonna try to get back with a pic of the dough rolled out before kickoff.
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Guest list for Game Day in the House of Vu not going to be quite as large...so it is down to two pizzas rather than three. This dough ball should get me two 14-15" pies. Made it 24 hours ago and have been kneading it down every few hours. It feels a lot lighter than it did coming out of the mixer and has a nice fermented yeast funk to it. Gonna try to get back with a pic of the dough rolled out before kickoff.
You got your culinary flamethrower ready to cook that bad boy?
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Guest list for Game Day in the House of Vu not going to be quite as large...so it is down to two pizzas rather than three. This dough ball should get me two 14-15" pies. Made it 24 hours ago and have been kneading it down every few hours. It feels a lot lighter than it did coming out of the mixer and has a nice fermented yeast funk to it. Gonna try to get back with a pic of the dough rolled out before kickoff.
Is the dough recipe anything special, I made some from scratch once...:nope:
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Not really. I use Bread Flour instead of AP Flour because the extra gluten helps to roll out a thin crust. The exact recipe for this dough ball is:
5 cups of Bread Flour
One packet of quick rise yeast (or 2 tbsp)
2 tsp of salt
2 tbsp of Olive Oil
2 cups of warm (not hot) water
I use a Kitchen Aid stand mixer with a dough hook. Makes this way easy, but a food processor will work too. Once everything is combined in the mixer to form a rough ball with nothing sticking to the side....turn up the speed one notch and let it go for 12 minutes. That will save you a ton of hand kneading.
After cutting that ball in half...I rolled out one crust quite nicely if I do say so myself. This is just done will a rolling pin....
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Not really. I use Bread Flour instead of AP Flour because the extra gluten helps to roll out a thin crust. The exact recipe for this dough ball is:
5 cups of Bread Flour
One packet of quick rise yeast (or 2 tbsp)
2 tsp of salt
2 tbsp of Olive Oil
2 cups of warm (not hot) water
I use a Kitchen Aid stand mixer with a dough hook. Makes this way easy, but a food processor will work too. Once everything is combined in the mixer to form a rough ball with nothing sticking to the side....turn up the speed one notch and let it go for 12 minutes. That will save you a ton of hand kneading.
After cutting that ball in half...I rolled out one crust quite nicely if I do say so myself. This is just done will a rolling pin....
What's with the yogurt in the OG pic?
Also u didn't answer me about ur culinary flamethrower.
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Got white chicken chili going in the crock pot today.
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