I'm going to have a hamburger and chicken veg soup.
For Saturday's dinner, I made a pizza.
Yesterday I had leftover fried chicken and I made rice and broccoli.
If it isn't one thing, it's another. With the crowded conditions the chickens are raised in, disease spreads easily.
I had Popeyes chicken, to go with it I made pasta with a veggie sauce (carrot, celery, onion, mushroom, garlic and a little sauce from a jar).
I had pasta with a veggie meat sauce and a salad.
I use a pizza stone, which I preheat for about an hour at 500 degrees. I roll out the crust in between 2 sheets of parchment, lightly oiled (it makes a difference). I reduce the oven temp to 450 or 475 before putting in the pizza, I use a peel and slide the pizza with the bottom piece of parchment, I set a timer for 3 minutes and then gently slide the peel just a little under the pizza and use a gloved hand to slide off the parchment. This might sound involved but it's not. The pizza continues to bake directly on the stone with no dusting flour or cornmeal. It will not stick to the stone at this point. If I'm using mushrooms I always sauté them first to remove the excess water (there is plenty in mushrooms) and concentrate the flavor (even with canned mushrooms). I always pre cook the sausage to reduce the grease and excess moisture.
Aaron, to reduce the Boboli effect, reduce the yeast, by a lot. The reduced yeast works but it needs more time, so make the dough early in the day or earlier.
I made a batch of my sandwich buns but withheld 2 buns worth of dough to make a pizza. So, for dinner I had pizza with roasted bell pepper, mushrooms, onion and sausage.
The mistakes are one of the ways we learn.
I roasted a salmon filet and had it with linguine and kale.
I am going to roast another salmon filet tonight, this time seasoned with fresh grated ginger and a little garlic powder. I haven't decided on the sides yet, maybe with a salad.
I had a leftover pork chop, made gravy from the pan drippings that i saved from yesterday, had it with noodles and broccoli.
I made a pork chop, baked sweet potato and green beans.
Water heaters have an anode in them. The purpose of it is to self destruct in order to save the water tank. The corrosive demons that naturally occur in the water tank attack the anode, thus saving the tank. The cheaper water heaters have a puny anode whereas the better ones have a beefier anode. I once read that the main difference between the heaters that have a 5 year warranty and the ones with a 15 year is the 15 year warranty has the better anode. The good news is the anode is usually replaceable. So, you might try this, make sure to draw off a gallon of water every now and then to keep the mineral deposit build up to a minimum and have the anode replaced every couple of years.
Sounds like that guy is giving you the super economy model, Italiancook.
My previous water heater lasted about 30 years. The plumber who installed it advised me to draw off about a gallon of water a couple times a year but to be careful when the unit gets older because it's possible the spigot won't shut completely (it was plastic). So I did that for about 10 years but then stopped. It lasted another 20 (it was a Rheem). I think I replaced it 7 years ago with another Rheem. This one has a brass ball valve for maintenance but it doesn't have a knob, I have to use a screwdriver. This one advises to draw off a gallon every month. So far, so good.
Go on Youtube for some water heater maintenance info and tips.
I'm a big fan of measuring by weight. However, most recipes are not written that way and not everyone agrees to how much a cup of flour weighs.
