A burger made by Ron Swanson
Next step is to include the phase changes of fat from solid to liquid and water from liquid to gas.
Pan fried, cornbread from the drippings
braised in tomato sauce or with fig spread
I'm sure this is delicious, but I highly recommend letting anchovies enter the mix!
I cut raisin bran with cheerios (about 50/50 by volume). It lightens up both texture and taste.
I had high hopes for the Pizza Bar all year that were not really met. For me to become a really great pizza place 2 things need to happen. 1- more flavor in the dough. Probably this means proof time and/or a cold cycle. 2- I don't think their oven is hot enough. The bottom of the pie gets barely crispy and it's a fairly thin crust already. Both crust and toppings will do much better with more heat. I've seen them opening and closing the oven door a lot (without inserting or removing pies) and I wonder if that's part of it. Or perhaps its just the design of the oven. But pizzas cook faster in my dinky electric oven with a pizza stone than they do in their oven.
They make very decent pizza. A huge step above the typical Boston area mediocre spongy pizza. The special combo toppings are consistently really good and I like their tomato sauce a lot. I hope they keep getting better over the next few months.
Any way to check air temp near the opening? I wonder if cool air is flowing over the pizza despite hot air circulating through the dome. Perhaps a simple sliding or hinged door on the opening would help?
hot grill, cold beer, friends to share
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
Seared flank steak, thinly sliced for serving. Mop up the carving board juice with crusty bread.
I submitted a comment on the ribeye cap giveaway. The page loaded for several minutes then timed out. After reloading the page My comment had been submitted at least a dozen (or two) times. I think this happened with many other people. Just letting you know!
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braised short ribs