ROFL ROFL ROFL

This guy...says EVERYTHING I'm thinking about what I eat. God bless him.

Your maham sieeemz nayce

The Chinese grocery I hit up occasionally has a number of these mushrooms around. I can find dried porcini at Publix, but otherwise it's that "gourmet" pack you mentioned. I hate buying it, though, because half the package is white button. Yeah, there are a few oyster and shitake in there, but mostly it's crap. Only place I could ever find just oyster mushrooms was Whole Foods.

I'm excited about the king oyster, though. I've never used them before. They're enormous. I've also never used the brown beech.

I do to the stuff is tasty just Crackdonalds doesn't have it in those tube thingy. I never eat MacD for lunch or evening but I will catch there breakfast sandwiches when im on the go. I think I will try the make and freeze deal pop in oven. Wonder if the Micro would work or turn it into an old sogger.

:D Its all for a good cause your own health. Just look at it this way your kids will have you around longer to really annoy ya.

They can do more? :LOL::LOL::LOL::LOL::LOL:

Actually I think it might be the other way around....

And last, I'm pretty sure kids are the last group to annoy me. It's people 25+ who annoy me 99% of the time, and those assholes come in many shapes, sizes, and colors!

Looks better then my one minute flax muffins that I had for breakfast.

I have occasionally found fresh chanterelles at Fresh Market.

That sandwich comes in around 340 calories btw.

Another good idea is to make mini stradas in muffin tins. You don't even have to add the bread if you're doing paleo. Add any kind of meat, or combination of meat, veggies and meat or just veggies...plus some cheese. Bake until almost done. Freeze. Thaw overnight and/or reheat in oven while you shower and you have a meal. They taste good cold too....so long as they're cooked all the way through.

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.

Make it on parchment paper, slide the whole thing into the stone.

It won't.

Here is the last one I did a couple years ago:

If this doesn't work I'm going to some cheap quarry tiles and lining the rack.

:clap:

Nice looking pie.

Heh. You know I was playing. I'm surrounded by shady timeshare salesman. I wouldn't accept the help because I don't want to go into debt. Lol

That looks great!

I made wings. They're quick, not terribly terrible for you, and everybody likes them.

SOABOCD:

Nicely done. Nicely plated and presented...and good lighting. Looks so delicious.

I put cornmeal in my crust and LOVE it!

Really? That's news to me. I never preheat mine and my crust comes out just fine.

I cook my dough for a short period first. Then I brush on some olive oil before adding the sauce. I roll it right on the pizza stone with some flour or cornmeal underneath.

Cornmeal just isn't a texture I want with my crust. It's like throwing sand in or on the dough.

Par-bake is a must for me.

Par-baked before sauce and docked.

What's for dinner? Here's mine... (Part 2)
 

FYP




:p

Seriously, dude... Looks good.

It'll come out cooked, sure. But you'll get crispier and more tender by preheating in the oven.

If you don't preheat, you're actually slowing down the heat transfer, which isn't what you want.

If you build the crust on parchment paper, you won't need any flour at all. Just slide the whole thing, paper and all, on the stone. And it'll slide super easy.

You leave the parchment paper between the stone and crust? Mind Blown. Now I want to make pizza again.

You azzhole, Tombstone at $1.99 is the best frozen pizza out there.

:harumph:

Yup. The paper may get a little brown on the edges, but nothing to be concerned about. I cook mine at 500 degrees all the time.

LMAO

I made chicken fried steak with mashed potatoes and peas during the Seahawks comeback. The recipe called for butter to make a roux as the base of the gravy. I was not a fan.

What else was in the recipe for the gravy? I can't imagine the butter being the problem.

Pretty straightforward. Butter, meat drippings and grease, three tablespoons of flour, two cups of milk, salt and pepper to taste.

It's more me than the recipe. I do not really care for the smell or taste of butter. Just the scent of melting it in a pan makes me a little nauseous.

http://tapatalk.imageshack.com/v2/15...41712a892a.jpg

It's like polenta pizza. I don't use all cornmeal of course but just some.

I bake using parchment all the time. It's made for the oven.

I had no idea that was possible. Reps.

I know. It's weird, but I just don't care for it.

I don't mind butter. But I really don't like butter for the sake of butter. My wife's family puts a pile of butter in veggies. Like canned veggies. Makes my ass sick. They also put a massive amount of butter on toast. Can't do it man. A little butter I can do. Massive butter, no way.

Butter in mashed potatoes, a little butter on some bread, cool, but it should suppliment flavor, not be the flavor.

Billions of people in Asia disagree. It's used heavily in Thai food, chinese food, phillipino food, and all of the fusions of the above.

And it's nasty in every language.

I love it, especially when I hear it in French!! ;) :Poke:

You learn something new everyday. Thanks man

I need an appetizer to take to work. Normally I cook hot stuff - including getting up early on several occasions to cook something fresh before throwing in a crock-pot - and then get jealous of all the people that bring cold stuff after a complete night of sleep.

Any ideas out there? I'm leaning towards a BLT dip. Something like mayo + sour cream, bacon, diced tomatoes (maybe a tiny bit of tomato paste), and green onions. I'd prefer to serve with toast but some form of cracker will probably have to do.

Marinate mushrooms. You can pick up in a good supermarket. Now work required. Easy for bachelors.

Biased remark.

I'm not much of a fan either. I little, a very little, goes a long way. I find that far too often people use 20x more than they needed to in order to get their point across that they added some to the dish.

But it looks purdy! I love loads of it, because of the taste. Especially in salsa.

Of course. Because there no such thing as being non-biased.

I'm biased toward trying to be as unbiased as possible.

Oh, I am biased in admitting that I am biased.

Pizza! 1st time in over a month.

RELAPSE!

It's a meatless meal tonight. We try to do it once or twice per week.

Organic... Soup with green lentils, carrots, onions, garlic, celery, peas

Toasted 100% whole wheat bread (homemade) for dipping.

I actually had Scottish oatmeal with chopped pears, craisins and maple syrup. Props to GloryDayze for inspiration and then I forgot to take a pic.

http://tapatalk.imageshack.com/v2/15...e4ff44ec42.jpg


Had nice big bowl of Pho

:thumb::clap:

I almost stopped for a bowl today myself!

I think Ill take the GF this weekend as the best place around is less than a mile from my house. I always get Tai Chin Nam with a mango smoothie to cut the heat from all the jalapenos and sriracha I add.

I love sriracha, but I usually go for the soy sauce which is horrible becasue a medium size bowl already contains 1500 mg of sodium. I like to add fried rice to it as well.

Love me some Pho. Vietnam Cafe here in KC in the river market area is fantastic. I like it with tripe and roasted pork. AND, they do put cilantro in it ;)

Yep, I noticed the cilantro. Gotta have bean sprouts, tons of it.