I fully understand how making pizzas can wear you out to the point where you don't enjoy eating them. With just 2 of us, taking the time to get the oven ready to bake just one pizza is hardly worth the effort. When we've done it for a group, we usually have had one person rolling out the dough and someone else adding the toppings and baking them. I should try the pizza oven that goes on the outdoor gas grill, since it makes smaller pizzas, but it also takes 20-30 minutes to preheat.
I think that's one of the reasons why we've started making lavash pizza now that we've found a local store that sells good lavash. I sort of miss having tomato sauce on them (it softens the lavash too much); while many people rate the crust as the most important part of pizza, I think the sauce can make or break a good pizza.
I don't do it often, but egg on a hamburger is a treat. Just the burger, the egg (scrambled but fried is good too), and a bun. Maybe a little jam on it.
I've also had egg in a breakfast burrito. There was a restaurant near work that served those, it was scrambled egg, Mexican cheese, seasoned ground beef and hash browns rolled up in a flour tortilla. They would serve it with some salsa but I knew the best way to have it, I'd open it up a little a spread some strawberry jam on it (it was breakfast, after all). Heaven.
I'd call shakshuka a different dish from a poached egg, since it's poached in a tomato-based sauce. (I've seen some recipes that add feta cheese, too.)
I could argue that breading pork chops is different from breading fried chicken, too.
And a potato and egg tortilla is quite different from other egg dishes.
I like some dishes with an egg on top, like corned beef hash, but I don't know if we need to start counting those. (I don't understand putting an egg on a hamburger, though.)
Pickled eggs are very different from 100 year eggs, the former are often found in a big jar on the counter in bars. I've had pickled eggs but didn't care for them (pickled pigs feet are another bar delicacy that I'm not fond of), I've never had the courage to try a 100 year egg, something about eating a black egg just turns me off.
I think you could argue that waffles are different than pancakes, too.
Shakshuka--or is that too close to poached egg? (I really want to try making this dish sometime.)
My husband, who really likes the new Wolf stove--especially the gas burners--cooked dinner tonight. He cooked country style ribs in a frying pan (no seasonings and no oil). We also had an ear of sweet corn each, and more microwaved fresh green beans from the garden (apparently there are still beans).
I'm trying to come up with dishes that aren't similar, so custard tends to rule out pudding, creme brulee and flan, but not pastry cream or creme anglaise.
Likewise egg drop soup is quite different from a cream soup. I suspect I could come with a couple dozen sauces that use egg as a liaison (thickening agent), but for now I only listed mayonnaise and hollandaise.
This takes us up to around 32 and I haven't broken out a cookbook yet, I'm just thinking of things I've actually made:
cream soups
souffle
meringue
pancakes
crepes
cakes
angel food cakes
bread dough
pie dough
pies filling
hollandaise
stuffing
meat loaf
creme anglaise
ice cream
dumplings
pastry cream
glaze for bread
mayonnaise
marshmallow
nougat
breading
egg cream
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This reply was modified 6 years, 8 months ago by
Mike Nolan.
Scotch eggs? (I can see the French chefs now....)
Custard?
Egg drop soup?
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This reply was modified 6 years, 8 months ago by
BakerAunt.
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This reply was modified 6 years, 8 months ago by BakerAunt.
Today, I finally made Artichoke & Bacon Pizza, using artichokes from Sam's. I used the Now or Later Pizza crust from KAF that I made earlier this week. Thanks, Mike, for the tip about artichokes at Sam's. They're really good, and I'm sure they'll become a staple in my refrig. They were delicious on the pizza. Thanks, Aaron, for mentioning you par-cook your bacon for pizza. I think that if I had cooked it all the way, it would have burned in the oven. As it was, the bacon was perfect.
Okay, I know I'm still a fledgling pizza-maker, but this is really time-consuming for me. I can't seem to get the knack of hand-shaping the dough. I guess I'll have to go back to using a rolling pin. It took me 1 hour 20 minutes from start to out-of-oven. That time included par-cooking the bacon, making olive oil with garlic (I cook the oil until both sides of the garlic are slightly brown), and cutting up and drying the artichokes. I dried them because I thought they'd make pizza too wet if I didn't. Do you dry your artichokes for pizza, Mike, or just drain them?
By the time the finished pizza came out of the oven, I was too worn out to enjoy eating it. The main issue was shaping the dough. I stretched it a little by hand, then I put it on parchment and spent, probably, 15 minutes trying to stretch it out into a rectangle big enough to feed 2 people. I'd never be able to serve pizza to anyone!
Here's a topic where we can see how many ways we can come up with to cook an egg (or cook with an egg).
Let's ignore variants, so 'sunny side up' and 'sunny side down' are both just 'fried egg'. However, 'hard boiled' and 'soft boiled' are enough different that I think they qualify as separate methods. Similarly, methods that rely on different techniques to use the egg, or rely on using only certain parts of the egg, such as a cake versus angel food cake, are enough different to be listed separately. I'm on the fence as to whether 'hard boiled egg' and 'deviled egg' are enough different to be listed separately, let's see if we need to do that to get to 100. (I suspect we won't.)
Here's my starting list:
1. Baked/Shirred
2. Fried
3. Soft-Boiled
4. Hard-Boiled
5. Scrambled
6. Omlets
7. Frittata
8. Poached
See if this link works:
Ostwald ripening
Here's a relatively simple explanation: Small crystals (eg, ice crystals in ice cream) tend to be unstable if there are other things present (which in ice cream refers to sugar and flavorings), and they will clump together to form larger crystals. That's why ice cream gets ice crystals in it.
Ice cream makers put additives in their ice cream to try to prevent this.
I've used my son's 6 quart bowl-lift KA mixer a number of times, I find it clumsy to add items or check on texture, and I've had the bowl pop off more than once. (So has he when I've seen him use it.)
I've used bowl lift commercial mixers without any problems, but they have much heavier bowls and seem to lock down better.
Today I made a half recipe of America’s Test Kitchen All American Potato Salad. I used a mix of three potatoes from the farmers market: Desire, Yukon Gold, and what I think is called Mountain Rose (is pink inside). Mixing them gave a lovely presentation. We will have it tonight with leftover roast chicken legs and microwaved green beans from our garden. (Apparently, when my husband told me the beans were done producing, he was wrong.)
Mike--Although I have just re-done my kitchen, and I do like it, I am drooling. A butler's pantry would have been so nice, but we had to put the washer and dryer somewhere.
I wanted pull out "cutting boards"--not for cutting but, as Mike notes, for the extra space, but they were not an option in the cabinet line we chose, and custom cabinets were not in the budget. I also think that the HGTV folks have soured most people on them, but then HGTV kitchens are for people who do not cook or bake. I've seen some cabinets with drawers at the bottom that can be opened with a tap of the foot, but I was told that If I did that, I couldn't have the top drawers. I did choose three wide drawers (and two smaller ones) for on top, and we have two deeper drawers on one cabinet. I have a very nice bookcase that I was able to fit in, as well as a buffet-type cabinet. These are stand alone pieces, but very useful. We might consider adding upper cabinets over them at some point.
I have achieved one major objective: My husband and I no longer run into each other when we make breakfast. His breakfast prep area is next to the microwave, and mine is next to the stove and island. Our paths only cross if I need the milk, but since his oatmeal method involves sitting time, I can usually get to that without a collision.
As for Aaron's point--the Walmart in the town north of us where we do our grocery run has also cut back on its selection of flours, and I was very irritated that when I went to buy another 10 lb. bag of KAF flour, that size is no longer being carried.
Italian Cook: You have my sympathy on the mixer problems. If the beaters still won't go in, perhaps just the beaters need to be replaced?
I've never owned a Kitchen Aid. When I got married nine years ago, I received some gift cards which I used with a coupon at Bed, Bath, and Beyond to buy the Cuisinart 7-quart mixer, which has a powerful motor. It also has a tilt head, since like you and Mike, I do not like the lift bowls for a mixer that sits on the counter. One of my friends commented that with that motor, I could probably tow a small truck with it. 🙂 At the time I bought it, America's Test Kitchen and KAF were keen on it, perhaps because KA had had the problems Mike points out, and Cuisinart had introduced a spiral bread hook, which worked better than the one KA had been using. However, a few years after I bought mine, ATK and KA went back to the new Kitchen Aids that had been improved and now had a spiral bread hook as well. However, there still wasn't the tilt head on the larger mixers. I know that Wonky (it's been a long time since we heard from her) bought a 6-quart a couple of years ago and uses it for all her bread making, and she makes a LOT of bread.
Meanwhile, Cuisinart got out of the stand mixer business (!!!), so I hope that my machine will not need any servicing, although I saved the box in case I ever have to ship it.
Good luck with your mixer, and let us know how it goes.
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This reply was modified 6 years, 9 months ago by BakerAunt.
