A Upstate NYer trapped in Seattle!
Nice! Can one do the deep frying in a cup of oil in a skillet? Fry one side, flip and finish the other side kinda method.
Same results as America's Test Kitchen, I laugh at the real stuff now - I only use it in things custardy.
What's the braising time and temp for those without the slo-cookers?
Thanks. How old is that article?
That is screaming -- PRECOOKED!!
Tony has officially jumped the shark.
I live on the West Coast and miss Hydrox!!
Doh! Thanks for the link, it lead me to more links and this has been investigated thoroughly here. I think my problem is moving the stone way to high (screw ATK's tips) and then only preheating for around 30 mins. I'll try lowering the stone and preheating for one hour. Thanks Adam.
As many have already said, putting a cold iron skillet into a 500F oven for 12-15 min produced a disappointing mushy-mess of a pizza. In order to make this a winner, having a hot hot hot oven is a must. Others have finished the pizza on the stove-top. That might be a plan. Kenji, it'd be nice if you re-did this recipe formula using pie pans instead too. Your Sicilian recipe is much much better than this mess.
$6 for a large pizza with four toppings!
Crust could either use more butter or be pre-baked. My crust was dust w/ this recipe.
You forgot to mention when to add the vanilla.
Life is merrier with a Boston Terrier! Wise choice!
A smokin' turkey thigh (it was 165f).
Ended up with over a cup of the apple/cider sauce, saved it and poured over the cake slices! The sugar topping was a lot, so sprinkled over the bundt mixture once in the pan - makes for a crunchy crust. Will probably add some diced apple to mix next time. Great recipe.
Jet Airways business class. Best Indian food at 35,000 ft!
If photo-shopping a burger is false advertising, then what is it called when they photoshop a celeb's cleavage on the cover of Cosmo?
I'd throw a party and take many pics then eat them all up of course!
BTW, my total cooking time should be 1hr to 1.5 hrs.
Meh, silly extra steps SE -- Keep the skin on and coat the thighs w/ oil and dry rub. Use indirect heat method in a Weber Kettle with lump and a foil wrapped chunk of hickory for 45 mins turning once. Baste and turn thighs for the last 15-20 minutes of cooking. Done.
Carey, you deserve better ;-)
How much parm?