Oh yeah, and if you want to can make the ratio on those stradas with more egg white if you want to watch cholesterol.

Take care of people and they will usually do the same for you.


I eat tons of crappie but don't ever fish much. Same with catfish.

So you're saying I'm an asshole. :D

LOL no.

Im just in a good position I guess. I get to help people most days.

My first ever enchiladas.
 

So, I did them with chicken and then he wanted beef? Well, I prefer the chicken anyway. I finally found an enchilada sauce recipe I could live with. After which I doctored up with some leftover crushed tomatoes, chipotle and seasoned to taste. ( hope I remember what I did.)

I used authentic Queso Fresco cheese and had some Queso Cojita on the side, if anyone wanted it. Pico de gallo and sour cream. No rice or beans. Cutting back after the holidays for awhile.

Came out delicious and I am usually critical of my cooking thinking I needed a little more of this or that. Not here though.

I was given a Pampered Chef pizza stone yesterday and the wife went to make crescent rolls to try it out. My first thought was to preheat the stone in the oven, after a quick search I found that this is not the case. Anyone here use a Pampered Chef stone and have you ever preheated it in the oven before baking?

I dont remember if it was a PC brand, but I had a baking stone that I threw away after trying it a few times... preheated, not preheated... didnt matter, my pizza crusts were always under cooked.

Bummer Dude.

The crescent rolls turned out well.

All stones should be preheated for AT LEAST 45 minutes. If you're not doing that, you might as well throw it away.

Yes. The problem with pizza it transferring a fully made pie with an unbaked fresh crust so that it directly lands on that searing hot circle of a stone is like landing the Spruce Goose on an aircraft carrier in a high wind. I generally make the pizza on a cookie sheet coated with cornmeal, shake it back and forth to get the pizza moving, and then in an act of faith, flop it on to the hot stone. The results are not always pretty.

That's kinda what I thought... Next time I make pizza that sucker is going into a 500 degree oven and if it breaks, it breaks.

I wish I had a stone as big as a full oven rack, and one of those giant pizza spatulas. It would be a little easier then.

I see why you would use cornmeal to break the dough free, personally I'm not a fan of cornmeal on my crust.