I made a pot roast (haven't made that in decades), barley and broccoli.
You can break an egg into a buttered custard dish, cover with plastic wrap and microwave and if you didn't break the yolk first, it will explode. It's the yolk that explodes.
I guess it depends on what style of pizza you're making. My dough naturally degasses because I roll it out to a uniform thickness (thin).
I had leftover pork roast with Brussels sprouts and cauliflower and brown rice.
I made a pork roast and cubed and roasted a sweet potato and a few Brussels sprouts and a couple of cauliflower sections.
I guessed correctly.
I made my sandwich buns today. Made half of them with the basket weave and half with the bagel topping.
I made a pizza, sausage and onion. I have enough dough for one more, so Tuesday's pizza will be the same. I'm really pleased with how this dough turned out, I used equal amounts (90 grams each) of semolina, rye, whole wheat and KA AP, hydrated at 66% plus just a little more as it was was kneading, 1/4 tsp of salt and yeast and a tsp of sugar and appr 2 tsp of olive oil.
It sounds more like an activity than an item, so I was able to guess the correct answer.
I'm going to have an Easter pizza. I made the dough for it yesterday.
I love it!
I guessed correctly because I know of other distilled spirits that are flavored with it.
I noticed it bakes at a relatively low temperature too, 300 degrees. I normally bake chocolate chip cookies at 375.
I'm baking a leftover chicken breast drenched with sauce and topped with mozzarella, having it with spaghetti and cauliflower and carrot.
Skeptic, Cointreau or triple sec could be used as a substitute for Grand Mariner, but I'm willing to bet you don't have those on hand either.
