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Started my Mississippi Pot Roast. Should be ready around 4 pm.

Had it for the first time in awhile with my cousin when he came to visit over the weekend.

I have to eat everything in small bites right now and let me tell you, it makes pizza suck.

Lockjaw eh? Nobody said casino credits were free.

Rum.... I'll add ice to make it "food" and "dinner", but RUM!!!!!!!!!!!!!!!!

I loved the relapse. I've earned it. It'll be 2 months before I do it again. It is the 1 food I'm really restricting myself on because it's so dense in calories.

Fried up some bacon tonight but put some water in the pan first. Made a huge difference.

Weird. How much water?

Like a cup. Takes longer but worth it.

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I'll have to try it.

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Mississippi roast came out good. Would make again.

It looks good!

I used a 5 lb roast, most recipes call for 3 lbs. If any smaller than 5 lbs it could be salty. Too bad I'm on a diet because this would have been great on mashed potatoes.

Oh sweet Jesus yes. YES!

Is that just roast, peppers and butter?

Yeah, with a packet of Au jus and ranch dip mix.

Sounds like some goddamn poverty roast.

I approve.

Say what you will about In, but that mother****er can cook.

Oh it's a poverty roast. It was damn good. Easy peasy.

How vital is the ranch mix? Hate ranch, and if I could get by with like buttermilk dressing powder or just some other similar spice constellation without it being ranch, I'd greatly prefer it.

Ranch spices appears to be my cilantro.

I don't think its too vital. I bet if you substitute it for French onion mix that would be just as good.

How long on low?

8 hours with a 5 lb roast. It was cheap and easy.


http://youtu.be/ZCtflIB6iAY

Good job Inmem58 :thumb:

Thai infused chicken fried rice night. My signature dish. Teaching my bro in law how to make it. I'll find a way to post pics. I've fasted all day for this so I'm hungry.

Making a couple of scratch pizzas tonight:

Pizza 1: Italian sausage

Pizza 2: Arugula, prosciutto, garlic, and feta

Boom!

Leftover spaghetti.

So, Alex Smith pasta, then?

Thats some good looking fried rice, Flop... even got the bean sprouts in there, I love those little suckers, they add a perfect crunch to it.

That is so super easy. That's really all you added?

Because in your picture it looked super tender and good.

Thanks brother. No one on earth serves this as far as I know. This is my own invention. Standard fried rice. The Thai infusion is crushed peanuts, bean sprouts on top, spring onion (which I forgot!), siracha hot sauce, and peanut sauce. I haven't had one person who's tried it tell me they've had better anywhere else. I realize I'm bragging a bit, but this is my baby. My invention. My signature dish. And I'm quite proud of it! I make it a few times a year.

It was good, so not even close.

Seek help. You're scaring the children. And for Chrissakes eating your own turds in public isn't 'edgy,' it's creepy and disgusting.

I spent 3 days in Boston last week on a corporate account.

Day 1 - Atlantic Fish Co.
Crab Crusted Haddock w/truffle salted potatoes, asparagus, cherry tomatoes & light cream sauce

Pizza 1:

Pizza 2:

I'd totally trade you some of my fried rice for a slice of your pizza!

Deal!

I will settle for the recipe though.

I've given it up a million times. I'll happily give it to you. As long as you let me know what you think of it after you make it and promise to be honest even if you hate it.

Absolutely.

I could tell my wife thought there was something a little off about the pizza. I had to ask her three times before she would tell me that the sauce could use a little more spice.

Nice.

Did you use the parchment paper?

Why do they think we don't know when they don't care for something? I know they're trying not to hurt our feelings, but damn, I've known her long enough to know when she doesn't like something.

Yes (you can see it in the photos) and it took 90% of the stress out of homemade pizza. Thanks for that pointer!

Standard fried rice. I make instant rice a couple of days ahead of time and refrigerate it. Dice the chicken (next time I'm adding BBQ Pork to it) and cut up a white onion, some carrots, add some peas, and a little oil. I add 5 jumbo eggs to an entire small box of minute rice, and almost 2 lbs of chicken. Carrots, white onion, and peas after the chicken is flipped and then covered. With the scambled eggs.

When cooked add siracha, peanut sauce, and chopped peanuts. There's your Thai infusion. Simmer until warm. When plated, add bean sprouts. BOOM! We love it. Hope you do too!

about 2/3rds white onion.
8-10 baby carrots
2 stalks spring onion
1/4 bag frozen peas

4 oz soy sauce
4 oz peanut sauce
4 oz siracha sauce

All approximation as I don't measure sauces. I just make it to taste.

Looks good flop

Im gonna give that a shot next week...but IMA use Jasmine rice...

You ever try jasmine rice in it?

Next time we have fried rice I split half of it out and try that. My wife isn't a fan of Thai.

I always use a 50/50 mixture of day-old white and brown rice in fried rice.

Yea that would be my only switch. Rice cooker the Jasmine Rice and throw it in there. Looks really good.

LMAO

jasmine rice is fluffy rice. Fried rice needs to be stickier.

I mean, it probably won't suck, but it's a little like Kobe beef Hamburger Helper stroganoff.

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Went to a Mexican restaurant and had a nice hot bowl of posole. Awesome stuff.

I like a bit of bacon fat with my scrambled eggs in the morning, so this week I got some bacon on sale 2/$5.00 to generate myself a nice cache of fat for the next couple weeks.

Cooked up 1600 calories worth of bacon and ended up eating it all. LMAO

Got the gurglin' farts coming out of my ass right now. Can't wait to see what slithers out of my ass on the morrow.

What? You don't want sticky rice for fried rice, you want fluffy, individual rice. Long grain is what you want, with scented rices (Basmati or Jasmine) preferred.

http://chinesefood.about.com/od/rice/p/fried_rice.htm

Seems easier to bake it on a cookie sheet.....comes out perfect....and you can do a whole pound

Got a killer deal on an 8 pack of chicken thighs, so since its a drizzly, overcast kinda day I think comfort food is in order.

Fried chicken thighs, mashed potatos, cream gravy and green beans with bacon and onion.

If it had been sunny today, I was considering throwing them in the crockpot with greek yogurt, cumin, allspice and a little garlic... but you can never go wrong with fried chicken.

Will be much drier and tougher, though.

Can I have your recipe for this one? I've never made my own pizza before and this is a good looking one!

I haven't, but I'm going too for sure. Thanks to everyone for the compliments! That recipe listed will feed like 8-12 Lol

It was the bean sprouts that sealed the deal for me, I wont eat at an asian joint that doesnt put them in their fried rice.

They have a very mild flavor, but its more about the contrasting texture crunch for me.

There's something about that specific crunch (and the sound it makes) that really turns me off to sprouts.

Subconsciously thinking of a bug, maybe?

I really have no idea. The flavor is fine - as you mentioned, it's very mild. But the crunch is just offputting to me.

Unrelated... I'm planning some kind of root vegetable and squash medley, thinking of roasting them. I've got carrots and parsnips, zucchini, yellow squash, and confetti eggplant. What do you think? Dress with olive oil, S&P, and roast until charred at 450?

Agreed! Ignore the food snob. :fire: **** YOU FMB, I JUST NOTICED IT!

OH, for crunch, I usually add some toasted cashews. Goes great in any fried rice, especially one without meat.

ROFL what a great gif.

Btw, the crushed nuts really takes that fried rice to another level. Don't leave that part out.

LMAO awesome.

Love the arugula and prosciutto combination as well.

I like some sweetness with that as well, so I've done alternately a fig preserve "sauce" as well as carmelized onion "sauce" on that combination before. It's freaking awesome.

That does sound good. I thought about doing a white sauce, but wanted to try a new red sauce recipe.

Crust (two 12" - 14" pies):

1 pk yeast dissolved in 1/3 cup warm water and a pinch of sugar.

combine:

3 1/2 flour
1 t kosher salt
1 T sugar

Add 2 T olive oil

(From here forward, I used a food processor, but you could use a stand mixer or old fashioned kneading)

Mix in yeast.
Mix in 1 cup additional water.
Adjust flour/water until dough sticks together but isn't sticky.

Knead until a smooth dough is formed. (length of time will depend on your equipment)

Put a little more oil in a bowl, transfer the dough to the bowl, coat the dough, cover loosely, and allow to rise until the volume doubles in a warm spot, about 1 hour.

Punch the dough down, divide in two, and let rest for 10 minutes.

Sauce

I followed this.

http://www.melskitchencafe.com/homemade-pizza-sauce/

I'd add some black pepper, more garlic and oregano and go a little heavier on the red pepper next time.

Dig around on her site a bit, she has lots of good pizza advice.


Making the crust, assembling, and baking

Again your equipment will make a difference here. I used a pizza stone heated for 40 minutes in a 500 F oven. Alternatively you can make the crust on a cold pan and add the pan to the oven (450F) but it won't be as good.

This is how I did it with a stone. I used a cookie sheet with no edge as my pizza peel. I laid a big piece of parchment paper on the cookie sheet (thanks FMB!) I tossed, rolled pushed the dough out to roughly fit the stone. The most important thing is to get the crust an even thickness except for the lip. That is more important than the size or the shape.

Add sauce. I used quite a bit, over half of that batch of sauce on 2 pies.

For pizza 1, I topped with about 8 oz of freshly grated mozzarella, 2 oz of freshly grated parmesean, and 3 oz of cheddar. My wife likes a little cheddar on her pizza.

Then I topped with about 2/3 lb mild Italian sausage that I had browned in a skillet. Next time I would put the whole lb on there. Don't break the sausage up too finely.

Once the pie was assembled, it was a simple matter to slide the pizza and parchment paper directly onto the hot stone. It cooked in about 7 minutes. When it was done, I left the stone in the oven and just slid the parchment paper and pizza right onto a cutting board.

The second pizza took a little longer to cook because I didn't wait for the stone to come to full temperature before adding the second pie.

Grilled ribeye with roasted carrots and parsnips with grill roasted yellow and zucchini squash. Playing sucks, but everything turned out well.

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Thank you cdcox! That looks amazing btw, FMB.

Ginger soy-glazed mahi mahi over brown rice along with chili-garlic butternut squash and brussel sprouts topped with goat cheese and pomegranate seeds.

Ribeye cooked perfectly

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We're having the Mississippi roast tonight!

Floppy, check these recipes out, I have made everything from thin and crispy to deep dish, all with good results.

http://pizzamaking.com/pizza-recipes.html

Thanks brutha!

lamb shanks cooked in a tagine.....was awesome!!!!