A high school kid who enjoys cooking lunch for himself whenever possible.
Can I make this in the slow cooker?
Does it freeze well?
For some of us it's cheap beer or no beer. I'll take cheap beer over no beer any day of the week! I do enjoy Yuengling Black and Tan over their lager, though.
But none as cheap
We need chocolate T-T-T diagrams.
I'm not talking about "the earliest known recipe for a club sandwich". I'm talking about what we as a society accept as a club sandwich. Feel free to reread my previous comment as many times as you like; it doesn't matter to me.
"Some people think the turkey club sandwich is special because it has three slices of toasted white bread...In our minds the two things define the turkey club are the turkey and the mayonnaise."
That's like saying, "Some people think that squares are special rectangles because all four sides are equal in length, but in our minds the thing that defines a square is its four sides." - It's just wrong.
Didn't know it was just a Baltimore thing. I gotta give a shout out to the Snoball Stand in Woodstock, MD, though.
Aluminum would be a much better choice for a heat diffuser as it has far higher thermal conductivity than cast iron or the steels.
boneless skinless chicken breast- too easy to overcook
You just throw away the trimmed off ice cream right?
The new taste test format is unfortunate. It's not like I only read taste tests to inform me about what to buy. They used to be genuinely enjoyable to read - not so any more.
Barely mashed chickpeas with tons of garlic. I love the snappy texture of whole garbanzos.
Joyva chocolate-covered jelly rings
Oh, I didn't realize that there was such a thing as a Pasta tree. Silly me, I was under the impression that people actually had to make pasta.
This looks to be a rather comprehensive recipe:
and this guide might help you with different shapes:
go through 100 lbs of flour
boneless skinless chicken breasts
Also, while I am stretching this thread a bit, these two links provide some interesting insight as to the effect of oil on dough in terms handling characteristics. One is written by Peter (Pete-zza) and the other by Tom Lehmann of the American Institute of Baking.
I agree that high hydration dough can produce different (and sometimes superior) results, but it might not be the place for a self-proclaimed novice to start.
That recipe makes a 69% water hydration dough, and as if you add the oil, the 'effective' hydration is a full 10 points higher at nearly 80%. IMO, 69% hydration is too high for NY style pizza, and 10% oil is ridiculously high. I would recommend starting with a standard Lehmann dough at something like 60% hydration (look on pizzamaking.com if you are interested). I am also curious as to the recipe's obsession with keeping the dough cool. A cold fermentation for one day with 0.5% IDY should not require an ice-cold dough. This excessive retardation of the fermentation combined with an obscenely high amount of oil may have inhibited gluten development in your dough. With a dough like this, I would probably make some sort of Sicilian-esque pan pizza where stretching skin isn't necessary. Just plop the dough into a pan and let gravity stretch it for you. It was no coincidence that the focaccia turned out so well- this recipe closely resembles focaccia.
red bell pepper
Prosciutto and figs