The Culinary Arts Thread

#40,131
#40,131
Ugh. 2 more people at my church have tested positive, one in his 30's the other 60's both male and 2 have symptoms and are going to the hospital.

This is obviously more than, but it's definitely a pita.
 
#40,134
#40,134
PEPPERJAX said:
Sorry to hear that behr.
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Me too, thanks.

Trying to find out if any of them were vaccinated. I know one of the ones with symptoms going to the hospital is, but don't know that he actually has it and I have no clue about the other 3.
 
#40,141
#40,141
95 Vol Alum said:
What do you normally order? And how much (weight)? We aren’t big on extended frozen fish.
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I usually get the minimum to get free shipping which is normally 7 lbs. Sometimes they have specials although not often, and sometimes I get tuna too so I'll get like 5lbs. Each.

But as much as I love it, I just can't afford it as often as I'd like. I just won't pay $30 shipping when 9 more bucks gets me another pound of fish.
 
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#40,142
#40,142
Oh, and what do you mean "extended frozen fish"? Leaving fish frozen in the freezer for a long period of time? Eat it.
 
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#40,145
#40,145
tl;dr
Evvurthang needs moppin', I know, I know, haha

So I am amazed more and more how resilient my wife is, given her past medical conditions. This summer has seen her have some great days, weeks, and (even) months, which is something she has not had since 2013. She is cooking more and more. She was a fabulous cook to begin with, but she is trying new dishes.

This is the second time this week she has made pizza from scratch. All I know is she uses olive oil, sugar, flour, granulated garlic for the crust....then gets out two large pizza pans....and two large bowls for the dough....tells me to tear off enough saran wrap to cover the tops of the bowls....and then tells me to get out of the kitchen and not to get in her way....hahaha

Tonight's pizzas were better than the pizzas she made earlier in the week....and I doubt very seriously we will ever order pizza for delivery or carryout again....from start to finish, these two large pizzas took her right at an hour to make, beginning with making the dough from scratch.....we have been together for almost 30 years, and this week is the first time she has ever made "homemade pizzas."

The pans are the large food service grade pans from Sam's Club (come in a 3 pack). They are a little less than 16 inches in diameter, and a little less than 14 inches on the inside "edges."

The pepperoni is nitrate-free (she has to have that or she gets sick), the tomatoes and peppers are fresh from the garden, the onions are Vidalias, the mozzarella is fresh (not a block), and she grates the mozzarella.

The only "hitch" in the plan to date (and we would appreciate anyone's input on this) is the water in the tomatoes. She sliced the tomatoes and placed them between layers of paper towels for a few minutes this time, but it was still a bit soggy (though not so soggy you could not pick up a piece and hold it without drooping). If any of you know a way to "dry out" fresh tomatoes a little, I would appreciate it if you'd share that info.

Anyway, one is pepperoni and black olives. Other is tomatoes, peppers (green and orange), and onions. We did not have spinach or mushrooms (next time we will).

Here are the pics, and we have plenty left over for the weekend! :)

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Paper plates and paper towels, nothin fancy, but good eats fo sho.
 
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#40,146
#40,146
That pizza looks amazing! Seriously.

My favorite topping on pizza is sliced tomato. But I like them cold out of the refrigerator on a hot out of the oven pizza. I suggest you try that first.

If you have to cook them on the pizza...try slicing them thinner. Go ahead and put them on a paper towel for a few minutes as you already are.

You could roast them separately then add them on top.

It also could be the other vegetables that are contributing to all the water too. That's the downside to "right out the garden fresh". Sautee the vegetables in a little oil first, that will draw most of the water out.

Make sure your fresh mozzarella is drained too, you'll get alot of moisture from that too.

Deal with it. Lulz.
 
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#40,148
#40,148
Behr said:
That pizza looks amazing! Seriously.

My favorite topping on pizza is sliced tomato. But I like them cold out of the refrigerator on a hot out of the oven pizza. I suggest you try that first.

If you have to cook them on the pizza...try slicing them thinner. Go ahead and put them on a paper towel for a few minutes as you already are.

You could roast them separately then add them on top.

It also could be the other vegetables that are contributing to all the water too. That's the downside to "right out the garden fresh". Sautee the vegetables in a little oil first, that will draw most of the water out.

Make sure your fresh mozzarella is drained too, you'll get alot of moisture from that too.

Deal with it. Lulz.
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Haha on the "deal with it." Yes, I will try to "struggle" through it. hahahaha

Thanks much, seriously. I thought some of you would able to help. Much appreciated. I will pass that along.

I am biased, but these are seriously the best pizzas I have ever eaten.
 
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