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#3346 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#3347 |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
Casino cash: $19947565
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Posts: 56,649
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#3348 |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
Casino cash: $19947565
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Btw, the crushed nuts really takes that fried rice to another level. Don't leave that part out.
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Posts: 56,649
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#3349 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
Casino cash: $57775
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Posts: 98,229
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#3350 |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $7290204
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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.
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In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
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#3351 |
www.nfl-forecast.com
Join Date: Sep 2000
Casino cash: $-448231
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That does sound good. I thought about doing a white sauce, but wanted to try a new red sauce recipe.
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#3352 | |
www.nfl-forecast.com
Join Date: Sep 2000
Casino cash: $-448231
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Quote:
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. |
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#3353 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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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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Posts: 35,253
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#3354 |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
Casino cash: $19947565
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Thank you cdcox! That looks amazing btw, FMB.
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#3355 |
In Search of a Life
Join Date: Aug 2001
Location: Fayetteville, AR
Casino cash: $7290204
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Ginger soy-glazed mahi mahi over brown rice along with chili-garlic butternut squash and brussel sprouts topped with goat cheese and pomegranate seeds.
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In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican. - H. L. Mencken |
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#3356 | |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1341974
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Quote:
Ribeye cooked perfectly ![]()
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Attendance Chief record 11-9 |
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#3357 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $-1348100
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We're having the Mississippi roast tonight!
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Posts: 46,296
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#3358 | |
I like Pie!
Join Date: Jan 2004
Location: In my garage
Casino cash: $10016623
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Quote:
http://pizzamaking.com/pizza-recipes.html |
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Posts: 5,383
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#3359 | |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
Casino cash: $19947565
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Quote:
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Posts: 56,649
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#3360 |
Starter
Join Date: Sep 2006
Location: Ottawa, Canada
Casino cash: $9311312
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lamb shanks cooked in a tagine.....was awesome!!!!
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Posts: 950
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