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Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#946 | ||
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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Quote:
I also add cornmeal to the crust from time to time. Quote:
If you buy the fresh balls, a lot of water oozes out all over the pizza. You have to sop that stuff up while it's cooking. I hate the shredded mozzarella though. It melts weird for me. I've used the fresh balls and sliced them up though, but recently tried flat slices that I break up and like that best. No water oozing out and still tasty in larger slices. I also top with fresh basil that I chiffonade (which is easy and fun to do) but only add the last few minutes. Don't "whirl" around while you toss the dough up in the air. Unless you know how to juggle lest your dough drop and stick to the floor. |
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#947 |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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#948 | |
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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Quote:
It can be springy so you need to work it a tad. I can't believe you're the primary cook in your house being married to an Italian. |
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#949 | |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Quote:
One last question (heh, right): do you guys use a roller on the dough or just hands-on? I don't see how to get the edges/crust right if rolled. And, yes, somewhat ironic that I'm a better cook. She CAN do it but she doesn't enjoy it at all. :-) |
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#950 | |||
Deep Thoughts
Join Date: Apr 2006
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Quote:
![]() So just put that manly ego aside and life will be not only easier but more efficient. Quote:
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#951 | |
Supporter
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Location: Scott City KS
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#952 |
Deep Thoughts
Join Date: Apr 2006
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One of my favorite homemade pizzas, which would probably gross out most of you Mid-West meat n' potato eatahs, is one topped with sweet Vidalia onion and some spinach pre-sauteed lightly in garlic and olive oil.
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#953 | |
Deep Thoughts
Join Date: Apr 2006
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Quote:
My industry is diabolical! Heh!Heh! |
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#954 | |
"Think BOOM!"
Join Date: Nov 2003
Location: 33.675° N 106.475° W
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Quote:
Yes, she's not full Italian blood. Her father is. Her mother is a mutt. |
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#955 |
Deep Thoughts
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#956 | |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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Quote:
a lot of people have success with removing stains or soap residue by putting a layer of crescent roll dough on it then baking. the dough draws it out. |
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#957 | |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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he's talking shredded mozzarella. Use blocks, not bagged. Bagged cheese has corn starch added to keep it from sticking and that affects how it melts.
I actually don't like fresh mozz on pizza unless it's a margherita style. Quote:
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#958 |
Deep Thoughts
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#959 | |
Deep Thoughts
Join Date: Apr 2006
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Margherita Pizza is my preferred pizza. I get sheets of mozzarella that melts great and it doesn't have corn starch in it. Perhaps, that's in the shredded and that melts like crap. |
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#960 |
"Think BOOM!"
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