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  1. #1

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    Supper I made tonight



    Sausage & Shells, it`s a recipe from Jeff from Pressure Luck`s YT channel. EASY to make and was dynamite. My food photo taking skills suck, but it was good good good. You should look up the video or Google the recipe and make it, or have your SO make it if you don`t do the chef thing. I`m usually bored at night and I`ve started to cook again so I suppose I`ll update this with pics and recipes when I make something that doesn`t suck.

    YT linky - https://www.youtube.com/watch?v=EscR9nGIt7k
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  2. #2
    Administrator Liz@Autopia's Avatar
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    Re: Supper I made tonight

    Nice! How`s the biscuit ravioli idea coming along? In case you need some inspiration, I had some amazing country fried steak sliders at one of my favorite local breakfast places on Saturday. I don`t normally do the "take a picture of your food" thing, but it was just too pretty.

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  3. #3

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    Re: Supper I made tonight

    Quote Originally Posted by Liz@Autopia View Post
    Nice! How`s the biscuit ravioli idea coming along? In case you need some inspiration, I had some amazing country fried steak sliders at one of my favorite local breakfast places on Saturday. I don`t normally do the "take a picture of your food" thing, but it was just too pretty.


    That looks DEEEEELICIOUS! I would love breakfast sliders like that! Okay, so it doesn`t look delicious, biscuits and gravy are pretty much impossible to make look appetizing imho, but I know how good they taste. I would eat 2 plates of that for sure. That inspired me to want to create breakfast sliders. 3 of those with a nice cold pint of a bitter IPA would be heavenly.

    I never had beer with breakfast, but a brewery around the corner does Saturday Brunch. I went in like a year ago and had Chicken Fried Steak with gravy, Tater Tots and his West Coast IPA. WOOOOO, I`ve been missing out. I think I`ll show him and his wife your pic, they make biscuits and eggs and CFS, they should add breakfast sliders to the menu.
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  4. #4

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    Re: Supper I made tonight

    Tonight I decided to make pizza, I`ve only made it 5 or 6 times. And rolling the dough`s my cooking equivalent of doing windows in detailing. A few times it went okay, a few times it was kind of a disaster. This one was a near fail, it took me like 6 attempts and I almost gave up. Kept getting holes when it was stretched out. But I let it sit out for a few hours, and gave it one last shot. I probably need to make pizza once a week for 6 months and I`ll be good at the tossing the dough part, err more decent at it. HAY that sounds like a late New Years Resolution I could actually stick to This pizza didn`t look how I envisioned it, the crust looks awful, even with 8 minutes under the broiler it still had NO COLOR. But it turned out delicious, it was chewy and the crust had a nice crunch, just no nice dark color to go with it I made a 16"er and ate half of it, pretty sure that`s too much pizza for 1 person lol. It was NY style thin`ish, I wish I had a wood fire oven so I could have gotten some char on it. But that wasn`t meant to be. Made home made Ranch to dip it in too. I`ve always wondered if an Italian somewhere in the world has a heart attack every time a dumb American dips their pizza in Ranch lol. If any Italians read this, I AM SORRY for disrespecting one of your nation treasures like that. Ranch was super good.

    And what would be the fun of cooking without pointless excess? I broke out my 30lb Breville Sous Chef beast of a food process to chop up half an onion. It would have took me 2 minutes to mince it to that level by hand. That`s crazy, my machine did it in 3 seconds! Well, plus 2 minutes getting it out and another minute putting the blade and small chopping bowl in. Oh, and a few minutes to clean it then a few more putting everything back. But anywho, what`s a home made pizza thread without pictures? Taking these pics I realized something. The crumminess of my car`s I detailed pictures are only rivaled by how bad my food shots are. I`ll blame my old iPhone SE though, yeah that`s why...

    And I don`t believe when someone posts a pic of something they cooked that looks off and they say "I like how it doesn`t look like a master chef made it. I prefer when something looks homemade." Nope nope nope. if I could have made a picture perfect pizza, I would have believe me lol. But it did taste damn good and the texture was outstanding. If I stick to my new years pizza making resolution I`ll be too fat to detail a car by the time the 6 months is up though



    I forgot how much better home made Ranch is! And it`s so easy. Here`s the recipe. I used powdered buttermilk, you usually can find it in the baking section at a market. Lasts for like a year, is cheap and tastes the same (to me) I use it for biscuits and waffles/pancakes it`s good. You`re not suppose to drink it like you can regular buttermilk. But I don`t think I`d ever want to drink buttermilk

    3/4 - 1 cup mayo
    1/4 cup buttermilk
    1 tbsp vinegar
    A few squirts of Worcestershire
    1 tsp dried dill
    1 tsp dried chives
    1 tsp parsley
    1 tsp garlic powder
    1 tsp of onion powder
    Salt + Pepper to taste
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  5. #5

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    Re: Supper I made tonight

    Damn looking at my pic wow that crust looks awful, looks almost completely uncooked. Hummm maybe I`ll go clean some car windows tomorrow so I can feel even worse about my deficiencies.
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  6. #6
    Oneheadlite's Avatar
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    Re: Supper I made tonight

    Don’t fret it man - It’s all about experimenting. I’ll have to dig out a pizza cookbook we’ve got at home - the dough is super easy and really good. My wife does the pizza making, so I can’t speak to if it’s a bear to form, but she hasn’t commented on it being difficult.

    What’d you do for cheese mix? Sauce? That can make or break a pizza.
    Also, what pepperoni did you use? I’m always let down by the at-the-normal-store pepperoni.
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  7. #7

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    Re: Supper I made tonight

    Quote Originally Posted by Oneheadlite View Post
    Don’t fret it man - It’s all about experimenting. I’ll have to dig out a pizza cookbook we’ve got at home - the dough is super easy and really good. My wife does the pizza making, so I can’t speak to if it’s a bear to form, but she hasn’t commented on it being difficult.

    What’d you do for cheese mix? Sauce? That can make or break a pizza.
    Also, what pepperoni did you use? I’m always let down by the at-the-normal-store pepperoni.
    Mozzarella, Parm & a little bit of Sharp Cheddar. Sauce I whipped up something. And Boars Head Pepperoni, the best tasting I can find around here imho. The dough making is easy for me too, it`s getting it from a ball to a circular apparatus so I can add my toppings. Making the dough`s monkey work, there`s a lot of technique to working with the dough. Like I said I just need to make a few a week until I get it. I think, no, I know making a 16"s a lot more difficult than a 8-12 inch.
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  8. #8
    Sizzle Chest's Avatar
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    Re: Supper I made tonight

    I AM HUNGRY NOW!

    All looks great!
    Scott Harle
    www.autodermatology.com
    Autodermatology
    Serving Naples and SW Florida
    Instagram: www.instagram.com/autodermatology
    Facebook: www.facebook.com/autodermatology
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  9. #9

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    Re: Supper I made tonight

    Quote Originally Posted by quebert View Post
    looks almost completely uncooked.
    Thats how I like mine
    Cooked VERY LIGHT
    Just melt the cheese , leave it in for about 7 minutes @600degrees and pull it out
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  10. #10

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    Re: Supper I made tonight

    Quote Originally Posted by re-tired View Post
    Thats how I like mine
    Cooked VERY LIGHT
    Just melt the cheese , leave it in for about 7 minutes @600degrees and pull it out
    Well I cooked it at 425 for 10 minutes then broil on hi for like 8. The crust definitely wasn`t soft. The slices I ate when I pulled it had a pretty good crunch. I suspect if I had left it in the broiler until the crust started to brown the cheese would have been black and the crust would have been hard enough to almost break my teeth. Outside of the color it was cooked great, thin and floppy so it was easy to fold and shove in my pie hole. Could have been improved everywhere, but I still ate 3/4th of it since last night.

    As long as the dough`s cooked thru there`s really no wrong way to cook a pizza. There have been plenty of nights where I got 2 slices to go from 7-11 and happily ate it lol. Next up I want to make a Detroit style deep dish. I made my 1st one last year and they`re gooooooooood. Only other one I`ve had was from Little Ceasers, so I don`t have a legit pie to compare it to. But I can imagine a real Detroit one would have killed mine.

 

 

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