Kumoricon
Convention Community => Off-Topic => Topic started by: superjaz on March 10, 2011, 08:32:43 pm
-
Yay me!
So I am a foodie and right now we are trying to get by on whats in the fridge and pantry which is alright because I like to stock up.
I was looking at some Robert Irvine recipes (I am a fan and a foodie) and I saw this recipe for flat bread pizza crust
http://www.foodnetwork.com/recipes/robert-irvine/flatbread-pizzetta-recipe/index.html"2 cups all-purpose flour
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup water
I liked that it didn't call for yeast, and I always wanted to try to make pizza, so I decided to try it NOW....FOR LUNCH!!!. I honestly didn't have much hope for the crust. Note if you try this you need to add more water to the dough, I had to double it. I used dry spices.
(https://www.kumoricon.org/forums/proxy.php?request=http%3A%2F%2Fa7.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F189325_10150116334143930_636473929_6272279_6049752_n.jpg&hash=f6f7a34aa70c0acda30e7bb9dc72b40c8fe6726e)
The sauce is a mixture of bbq and ketchup with some lemon and spices, mostly because tomato sauce up sets my stomach but those sauces don't. The cheese was mozzerella string cheese which is why it looks messy but its what I had. The meat is shredded ham chopped up left over pork loin and some bacon crumbles.
It was good! The crust was cracker crisp but the rest was nice and chewy and held the toppings well. I would like a little corn meal for texture and my brother said he doesn't like a really crispy crust and said cheese on it would have been better. Would have been easier if the cheese had been shredded and not pulled string cheese. Out of 10 I was given an 8.5. I was just really happy I could use left over things and make it taste totally different.
-
That looks amazing. o___o
-
The cheese looks really really good. :o
-
Nice! Do want!
-
So I am a foodie
This explains.....Everything! :)
The sauce is a mixture of bbq and ketchup with some lemon and spices, mostly because tomato sauce up sets my stomach but those sauces don't. The cheese was mozzerella string cheese which is why it looks messy but its what I had. The meat is shredded ham chopped up left over pork loin and some bacon crumbles.
( ゚д゚) I need to experiment with some 9 grain furnace samples. These sound really good and the last time any of us made popcorn bread it was way too sweet to leave alone. Yay dough balls! <3
-
I made stew today for dinner. I have not made stew for like 8 years or so, mostly because I hated the grayish stuff that was my moms recipe.
This took 3 hours and was worth it, the meat melts in the mouth.
(https://www.kumoricon.org/forums/proxy.php?request=http%3A%2F%2Fa6.sphotos.ak.fbcdn.net%2Fhphotos-ak-snc6%2F196012_10150117224808930_636473929_6278919_6906661_n.jpg&hash=b140e31726d7b3139cd6089b44009e3677ad0ebf)
I also made a cherry pie....
(https://www.kumoricon.org/forums/proxy.php?request=http%3A%2F%2Fa8.sphotos.ak.fbcdn.net%2Fhphotos-ak-ash4%2F189198_10150117227988930_636473929_6278939_2225566_n.jpg&hash=67506bbf7062e340108e77bfab61919ec5481b7d)
-
No offense, the stew looks like poo. ( just not a big fan of stew in general) :-X
Although that pie looks really really yummy. :o
-
No yeast? How heretical! Is that because you didn't want it, or didn't have it?
I'd have made eggs benedict, with or without hollandaise sauce for something to do with the pork. But that's just me. But then I haven't made English Muffins yet, so... I don't think that fits your guideline here.
I guess you pass you Black Box chef's test.
-
Yeast I know can be tricky. Also I have a friend who has reacted bad to pizza. So a simple dough that is good means I can make for her some time. I make eggs benedict for my husband. Some times when I am only making a little sauce I don't bother with the water bath and beat the yoke and butter like crazy
-
Yeah, I don't have a double boiler either. But I did finally get one of those silicone whisks, so I can use the non-stick pans! Wheee!
To me, the trickiest thing about yeast is to let it rise long enough to develop some flavor, yet not too long so that it is just flat. But then I also do most of my yeasty baking in summer, when it is naturally warm enough, and not so dry from gas heat. I don't have a proof box either.
-
What is the tastiest combo of toppings you put on your pizzas? I use olives and red pepper.
No yeast? How heretical!
I think your yeast is rising...>.>'
-
What is the tastiest combo of toppings you put on your pizzas? I use olives and red pepper.
No yeast? How heretical!
I think your yeast is rising...>.>'
Can't be, I saw the doctor for that a couple months ago. lol