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07-15-2015, 08:45 AM | |
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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01-31-2016, 07:28 PM | #1381 |
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01-31-2016, 07:29 PM | #1382 |
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01-31-2016, 07:30 PM | #1383 |
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That pizza looks ****ing awesome.
Well done!
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01-31-2016, 07:31 PM | #1384 |
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Bought a jar of honey from a Mexican on the side of the road today. Hope it's legit.
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01-31-2016, 07:32 PM | #1385 |
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01-31-2016, 07:34 PM | #1386 |
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01-31-2016, 07:35 PM | #1387 |
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i love a nice golden melted cheese... dinny i gotta steal your recipe
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01-31-2016, 07:36 PM | #1388 |
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01-31-2016, 07:41 PM | #1389 | |
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Quote:
Dinny |
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01-31-2016, 07:48 PM | #1390 |
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Ok. I'll let you know. Pm me your number again. I've finally given up and carry a cell phone lol.
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01-31-2016, 08:01 PM | #1391 |
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We will make sure it's a karaoke night lol
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01-31-2016, 08:09 PM | #1392 |
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01-31-2016, 08:10 PM | #1393 |
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01-31-2016, 08:28 PM | #1394 | |
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Quote:
Sourdough pizza dough made in bread machine. 28oz can chef's cut Cento 'maters. Use whatever herbs and spices you like and simmer long time. Centos are low acid (sweeter) so adjust. I make my own sausage. For pizza I use Emeril's Italian Sausage recipe. I only partially brown the sausage in a skillet with browned onions. It finishes in the oven on the pie. 8" of pepperoni works out perfect for me, YMMV. Pile on other stuff. NO CHEESE! 500 degrees for 20 minutes. Pull out and cheese it. 500 degrees for as long as your cheese can take it. I sit at the oven door with the light on to get it just right. I'm not obsessive-compulsive, I'm more aggressive-repulsive. Dinny Last edited by Dinny Bossa Nova; 01-31-2016 at 08:34 PM.. |
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01-31-2016, 08:42 PM | #1395 | |
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Quote:
I have discovered that my Searzall is amazing for that perfectly browned cheese top. |
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