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Interesting article. I hope some American pizza places take note that a true Margarita (sometimes spelled Margherita) pizza as described by the AVPN code contains just these ingredients:
Dough: Flour, Water, Salt, Yeast
Topping: Tomatoes, Olive Oil, Mozzarella Cheese, Hard Cheese, Salt (if needed), Basil
That means NO garlic!
Cute, but I wish cookie decorating suggestions gave an estimate for how long it takes to do all that decorating.
I made pizza last night, it was not my most successful effort. I couldn't find the thin crust recipe I've been using and the one I tried was a disappointment.
You're in the North now, you won't find mustard greens or collards much, and especially not this time of year.
Chard and kale seem to be easier to find, maybe they were just out.
Our gut feeling is that the sweet potatoes would take longer to cook than white potatoes, mostly because sweet potatoes are usually cooked until they're really soft.
I made baked pork chops tonight with apples, cinnamon, nutmeg and a butter/brown sugar sauce, good, but maybe a bit too sweet for my taste. Pork chops are on sale through tomorrow, I may go get some more. My wife suggested an orange juice and cranberry/craisin combination.
The new generation of countertop cookers aren't really crock pot slow cookers any more, I saw an ad for one that claimed it made some meals in 30 minutes.
Have you ever had a blitz? Same ingredients, different toppings.
You can make a pretty good gluten-free crepe with cornstarch instead of wheat flour, but it sounds like the texture of these was unpalatable.
Yeah, pizza about once every two weeks is about as frequently as I want it, whether I make it or we order in. (Recently we've been ordering in a thin crust pizza with artichokes, cream cheese and tomato chunks.)
Mostly its a matter of limiting high carbs meals.
I made a small batch of cinnamon rolls today (4 rolls in a 7x7 pan)
We had superior pork chops tonight, breaded, fried and then baked in the oven after being covered by a can of chicken soup.
It's the sort of recipe our grandmothers made, but it's still tasty.
I think I'd leave it out for at least an hour before putting it in the oven. I tend to use low temperatures, like 140, for reheating breads and rolls, including sweet rolls, or drying out bread cubes. If it's wrapped in foil, I'd leave the foil on. 10-15 minutes ought to be enough.
I'm making Vienna bread today.
These days I tend to make an ultra-thin pizza crust, but this is a good all-purpose pizza dough recipe that I've made many times. It is best if made 3-4 hours in advance and given some time to rest: It works for single crust as well as Chicago-style stuffed pizza.
Made meatballs in marinara sauce to go with pre-made cheese tortellini from Costco.
It should come as no great surprise that the test kitchen staff at any food company are considered part of the marketing department. Their job is to create demand for their products. Even distributors like Sysco have chefs on staff who travel around to key customers and show them new products and new ways to use existing products.
More than once I've gotten the impression that the buyers at King Arthur don't talk to the test kitchen staff. PJ once told me that she had spent several weeks working on an article only to find out that a key ingredient in it had been dropped from the warehouse (which is just down the stairs),
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