Yesterday we had steak and potatoes, today we had a broccoli beef stir fry with the rest of the meat.
Looks like you wind up with more bread than sauce/filling. I know some people think the bread/crust is the most important part of pizza, but I've always been more of a thin crust fan.
I do like the triangle holders, though.
The team from Denmark won, their 2nd win in the history of the event.
My mother wasn't a fancy cook, but in a half hour she could whip up dinner for her and my 5 siblings that tasted good. She slung hash in a small town restaurant for a few years, so she was efficient.
In "American Pie", Peter Reinhart talks about pizza places in Italy that make a pizza that's about 3 meters long, they have to fold it (like an accordion, I guess) to get it in the oven. You order it by the centimeter.
We're probably not having anyone over for the Super Bowl this year, I don't know that I'll much cooking that day.
I've always thought putting parsley on a plate was stupid, and the judges on Chopped (all great chefs) seem to agree.
Anyway, Arthur Hailey said it best in one of his early books, Hotel, when he had the sous chef say: There's too much parsley on the plate and not enough in the soup.
I've made Peter Reinhart's English Muffins, though not lately, you start them on the griddle in rings and finish them in the oven.
When we first got a food processor, around 40 years ago, we used it a lot.
I don't use mine very often these days, nor do I use a stand blender. (I don't think there's even one in the kitchen.) I use my stick blender frequently, though.
We had herbed chicken for dinner, but it was not a big hit with my wife, because one of the herbs I used was savory and she didn't like the taste of it. I've got lunch for the rest of the week, I guess.
I think my mother would add a little vinegar to canned tomatoes.
I've got a 14 cup Cuisinart, I may try this with some freshly ground whole meal flour. I normally do free-form loaves, but I think this one might work better in a loaf pan as it provides some support.
We had tacos tonight.
Browsers used to be pretty easy-going but some of them have started to get a bit paranoid, bordering on obnoxious, about security issues that may or may not be important on some sites.
I don't see any reason to use https, and it costs money to buy a certificate, generally $100 or more a year.
Maybe you should throw an infrared thermometer into your travel kit. 🙂
