Ok tomato overload..no hot peppers, but a few other types.

Whos got the simple restaurant style (smoothish) salsa recipe.

Kids like it medium so tame is better. Can sub a chunky recipe and I...

yeah really. For me its simply knowing exactly where MY stove needs to be set for the time expected. Sure rice cookers are convenient, but id say rice cooking is a skill you need to learn on the...

Its said the instant pots make a good rice cooker. They are "smart" devices so I guess. I have one and have never tried. I have stove rice pretty dialed.

Pretty much how most Jewish families prepare brisket

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I don't know. I mean sure a pot roast if good in the oven, but man it's sti pretty good when you can have it done in about an hour. Not regular here, but great when you haven't planned.

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Fucking looks money. Had a friend back in the day, italian family. Hunter father. The venison sauce was almost better than my great grandma's and she was fresh off the boat.

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not in NJ but thanks. You're all right Caputos is the premier EU importer in the USofA...got it...im sure its the huge foodie scene that makes this happen, or is it the large italian population of...

more opinion articles. Im sure there are also plenty of other specialty food markets that others have opinions on as well. Still not seeing a big nationwide footprint like you are implying. Far as I...

Ok so after reading these all, its really based on the chocolate and the cheese and nothing else. Id imagine that doesnt put them in any class as "one of the best importers". Its a small market they...

Like i said always loved them when I was there, and I kinda knew about the chocolates, but did not know about the sister company. cool stuff.

I always like Caputo's aside from the prices, and don't get me wrong, its good, but "one of the best importers of fine food from EU to US"? Where did you hear that? Not that I couldnt possibly...

Rib eye or gtfo

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No butchers local?

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Couple of turkey breasts for election day. 346218

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Damned you bastard for reminding me about Pho 33......grrrrr. Thats one thing we dont have in my immediate area. Had some great stuff in the city last time I was there though. Pho 33 makes me drool...

Damn if thats lunch, I can't wait to see dinner...now im fucking hungry...thanks a LOT.

You reppin it

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If this was a "traditional" pan pizza I wouldve done in cast iron skillet too, but do you have a cast iron pan as big as the pizza I made? I sure don't and I would've needed 2. There was another pie...

Thanks....

Evoo in the dough 2tablespoons

sheet trays liberally covered in oil. No oil in sauce. I am going to precook next time. Again other than the bottom the crust was great...first foray into the sheet...

Friday since I went to catholic school. Fish sandwich or pizza square. I still love em both. Guilty pleasures.

Thankfully this tasted much better

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Tried a sheet pan pizza tonight. Some call it grandma pizza.

Dough made from scratch. Sauce 2 cans san marzano tomatoes, 4 cloves garlic and a handful of chopped basil.
Next time I think I...

The best...and make amazing hash browns the next day

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Citric acid should be in most groceries. Look for a product call "fruit fresh". Keeps fruits from browning. The rennet I'm wondering about too. I want to try this.

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Picked up a kitchen aid stand mixer from a friend, gratis, came with a sausage attachment, and pasta attachment. Looking forward to experimenting.

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good so im not the only one who doesnt like it...Im convinced its the texture. It tricks me into thinking it normal bread, but doesnt have the same "chew".

Well I've had it many places maybe it's texture? The olive oil? I don't know.

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Why do I absolutely love good bread and hate foccacia?

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Uuih it's how KFC and popeyes, et Al cook their chicken. Pressure deep fry. But you could use a splatter guard or a screen

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Yeah no autodoner in the kitchen lol

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Depending on your cut size I'd say yes if you can really press the meat and keep it together. I think it would turn out better.

I think next time I will use same marinade, but pan sear each slice...

Al pastor 316064

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Giving my first shot at tacos Al pastor at home. Meat is marinating now. Will try to post pics.

Going with the stacked meat on skewers method in oven.

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I didn't mention that? Sorry figured it was a given.

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Going to a party today with a Mexican theme. Asked to bring something small. I figured why not carnitas. At home I'll crisp them a bit more but due to them travelling and will sit a while I didn't...

Welp when they do it could be a messy and possibly painful experience.

Not really. Bit richer from the pressure I assume, but same great taste. Just less time.

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Made some amazing bone broth in my instant pot yesterday. 2 hours and it's the richest broth even. Great collagen.

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unsmooth cast iron is easily smoothed too. Plenty of youtubes on it. sand and reseason.

$450 is a "lot of hookers and blow"? You apparently get street girls and crappy cut up coke if $450 is a "lot".

Sorry about the egg, I'd be so mad

Break the cloves, put in metal pot with lid, hold lid, shake vigorously. Bam peeled, whole garlic cloves.

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the fat on a ribeye is one of the best parts of a ribeye. Its soo succulent...

I dont really have anything against kneading, just seems easier this way is all. Kinda "set it and forget it" deal for a day. The final product tastes great, but I dont know that its any better than...

Mine turns out fantastic. I too use nyt recipe and add slightly more salt. I have tried the wheat mix (50/50ish) and was less pleased. I find a 50/50 bread/all purpose flour to turn out best. I don't...

Basically yeah. Yeast works. You don't. Takes a long time though. I never did a cold 2nd rise though. I might have to try that

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Yeah Ive seen. Didnt wanna search yesterday. I will post the sour dough experiment next week. Starter got its first daily feeding this morning. Should hope to see some more robust activity later...

Not this time. Next week. Got the starter going now. Just a regular old loaf. Will post recipe when I get to office. It's typed up there.

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Finished product. It's delicious. 275705275706

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Dont know this belongs here or some random bread making thread I didn't search for. In any case. No knead bread on it's first rise. It's an 20hr total process but you literally do basically nothing...

Breakfast275492

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