I LOVE PIZZA.
But I am really picky about it. If I get Pizza hut or frozen I call it "pizza slumming!" lollers
I would seriously advise you against this, here is why and a lil extra info.
There are two main methods of aging. The first is wet aging, which is done in the plastic packs you get meat in when it is bought in bulk (think of when you buy an entire beef tenerloin)
The second is called dry aging. You can do this pretty easily if you have the correct setup. For safely doing dry aging you need to have a fridge which can maintain 32-36 degree F even while you open the door. Larger commercial walk ins have the ability to have the door open and not loose significant cooling, it is able to maintain a constant even with the door open for a minute or two. The next thing that is key is air flow. A commercial fridge uses fans to push air thorough and provide a pretty good airflow. Residential fridges barley do this. Finally you must be able to control humidity, specifically at around 85%. This is near impossible to do with residential fridges.
Finally there is some practicality issues, a good age can be up to a full month! Factor in the fact that you cut off the outer parts of the meat, which means you have to start with a much bigger piece of meat to get a single serving. Finally its generally expected that you have an ultraviolet light in the fridge to help with stray bacteria.
I really wish this was a practical and safe thing to do at home because I would kill to be able to! Plus it majorly give you chef cred :) There is also the safety issue, because if you can't maintain that temp, humidity and airflow while opening and closing the doors, it can be dangerous. Just think about how if you open an oven how it loses so much heat, its the same thing, but reversed.
I buy the thin crust premade from Pillsbury, I start with the gas grill cold. I clean it with the brush, then oil the grill and roll out the dough. Light the grill, cook that side till its brown and maybe a lil chared (if you like it that way, I do) then flip onto the cooler side of the grill. drop your toppings on it, close the lid and try not to check it too often.
-beer tenderloin, asparagus, goat cheese, garlic
-rub with garlic, rosmary and oil. Caramalized onions top with feta or goat cheese
-Alfredo sauce, chorizo, tomatoes sliced, shredded mozzarella and Parmesan
I had the best risotto here in Charlotte, NC white truffle risotto, It was amazing!
I purchased a book recently (its technically a text book for a culinary program) called "on cooking" about $100 but its base recipes, theory, and the science behind it all.
To Clarify, I am looking for a knife roll, kit or bag.....NOT a plastic sheath or blade cover. Sorry for any confusion
lol Great minds think alike right?
Funny thing is I didn't realize people ever use anything other than rice, I made that recipe up on my own from scratch
here is my recipe that I wrote up a while ago, Pictures too!
Click here for Recipe
For dipping fries into, onion rings, on burgers, you name it. Funny thing, I do't like salads! lol
I got a "HOT DOGGER"
Its a toaster where it is made to hold two hot dogs and two buns, the holes are shaped for those things, you can't even do toast on the thing!
Here are my favorites:
Good sea Salt
Good pepper corns
Cream of Tartar
Red Pepper Flakes
Chicken broth shaker
Use it as a base to made from scratch tomato sauce
simmer meat in it for tacos or other Mexican dishes
you can go classic with tomato soup
Dress it up:
-guyere & fontina, roasted red pepper (jar) and prosciutto
-grilled chicken, sun dried tomatoes, mozzarella, drizzle with Balsamic vinaigrette
-Bacon, White cheddar and tomatoes
How easy is that?!?!?
People always see my sandwiches and drool.
Sausage gray - so bad for you but tastes sooo good
Chicken Ceaser pitas
Does anyone know where i can get Queso Fresco and Asadero Cheese? I have looked everywhere and I ask the people in the deli and they just give me this very confused look
ryan112ryan hasn't favorited a post yet.