02-02-2019, 10:55 AM | #199 |
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9+ pounds of fresh chicken wings. I intend to toss these in olive oil, garlic, salt and pepper. Then they'll be baked and tossed in a combination of Frank's red hot, Worcestershire, and butter.
I don't know if the Super Bowl will be any good, but the wings will be! |
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02-03-2019, 05:57 PM | #200 |
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Wifey's Mango Curry with Chickpea Dumplings over rice pilaf and sauteed spinach. One of my favs.
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02-05-2019, 06:39 PM | #203 |
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Falafel on avocado and chickpea salad. (I suck at food photography.)
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02-05-2019, 06:56 PM | #204 |
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Here is the pizza. Definitely learned a few things.
1. Need a peel so I can use the pizza stone 2. It turned into a square because I was using a squarish pan 3. Used too much sauce |
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02-05-2019, 07:20 PM | #205 |
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How was the crust and how did it taste after cooking it? Nothing wrong with a square / rectangular pizza.
A peel and pizza stone will give you better results than a pan but take some practice. Very easy for it to stick to peel before getting it on the stone. Corn meal helps. Try some sliced fresh mozzarella.
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02-05-2019, 11:02 PM | #206 |
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Cheat day for dinner so me and the my boys splurged on pizza
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02-06-2019, 03:31 PM | #207 | |
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your sauce looks a little 'watery' if its homemade, reduce it a little more, if its from a bottle you can strain off some of the water. until you get good with a pizza peel, just use a pizza stone and build you pizza on parchment paper. The heat that your oven can manage won't hurt the parchment and you don't have to worry about sticking. Once you get more comfortable you can stop using it. when buying a peel, I strongly recommend the wood/pine looking ones. 'unfinished' wood peels stick much less then a smooth shiny one (like bamboo, or metal) I also don't use corn meal or semolina, I just use flour on the peel. |
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02-06-2019, 05:18 PM | #208 | |
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02-06-2019, 05:20 PM | #209 | |
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02-06-2019, 05:25 PM | #210 | |
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02-06-2019, 06:30 PM | #211 | |
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In a super hot oven (700deg +) the water is not a problem, it doesn't have time to escape. I have to reduce the water in fresh mozzarella when making deep dish pizza. |
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02-06-2019, 06:39 PM | #212 |
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Y'all been eating a LOT of pizza up in here!
I didn't get a picture of the posole wife brought home from the in-laws last night, didn't last long enough. |
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02-06-2019, 06:46 PM | #213 | ||
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02-09-2019, 11:58 PM | #218 |
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Dinner Friday night at Biaggi's Ristorante Italiano!
The Wifey had FETTUCCINI WITH LOBSTER:Black Fettuccini, Lobster, Medley of Wild Mushrooms, Chili Flakes, Lobster Cream Sauce For me Chicken Marsala: Pan-Sautéed Chicken Breast, Mushrooms, Caramelized Onions, Marsala Wine Sauce, Garlic Mashed Potatoes, Sautéed Spinach followed by a Saturday night at Granite City! for Starter's Spinach/Artichoke dip BBQ Pork Nachos with everything on it!
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02-10-2019, 11:57 AM | #219 |
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I was hoping we can just stick to what we cook at home, not what we eat at restaurants. In any regard...
Braised short ribs with polenta and bacon-wrapped asparagus. My cocktail (nearly empty, it looks like) is a whiskey sour, made with Proper 12. Cheers! |
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