A solid meal, pork roast, if it is called so.
-
ICMag with help from Phlizon, Landrace Warden and The Vault is running a NEW contest for Christmas! You can check it here. Prizes are: full spectrum led light, seeds & forum premium access. Come join in!
Lunch in an italian Restaurant.
Just lamb chops
aspargus time again
and a Steak
aspargus time again
and a Steak
Lol, i have to look what gravy is first? Ah Sauce, yes i did.
Got a couple of pheasants for Sunday. I got a little carried away, so meat started burning. I took it out, and on the outside it looked bad, but I tried it anyway. No regrets! It was very tender and almost melted in the mouth. Considering buying a thermometer for BBQ, though.
HERBaceous
New member
Aneer you should definitley buy a bbq thermo, the remote ones are actually pretty cheap depending on the brand. Nothing better than monitoring your temps while you get other things done
Before some minutes for dinner, Spaghetti Frutti Di Mare.
Any luck, guys?
Well, just in case anybody needs it, I used this site https://mykitchenadvisor.com/best-grill-thermometer/ for price and review comparison. Got an advice from my neighbour that Thermapen makes excellent probes&kitchen thermometers... But still looking and comparing. Don't want to spend money on junk during the lockdown.
Fiddynut
Active member
Greetings Dr. No.
Looking good! I've been experimenting with different types of pan pizza lately as well. Plenty of olive oil in the pan makes for a nice crispy crust.
Good to see someone posting in the food porn thread again!
Dr.NO
Active member
Thanks Fiddynut!
I use California Olive Ranch extra virgin olive oil. Makes for a tasty crust, and tasty anything else I use it with!
I post here from time to time just to keep it alive and show off my foodstuffs. I've got plenty of food pictures.
California Olive Ranch is probably the best EVOO you can buy in the grocery store. Its quality is consistent at a price that won't break the bank. I recently tried the robust version and will probably be sticking to that from now on. I'm also half Sicilian, so your pizza gets two thumbs up!!
Dr.NO
Active member
Thanks Green Squall!
I've been using the everyday blend. It was actually on sale recently, which surprised me. Of course I snagged it. Definitely the best for your dollar.
you are doing gods work my man! that pizza looks delicious
have you already given a run down of how you created this beauty?
that looks like something that would be fun and easy to make
Dr.NO
Active member
Simple pizza recipe
Simple pizza recipe
Thanks Pop rocks!
Like I said, I'm going for easy, large pizzas so there isn't much to it.
The dough:
500 grams bread flour
350 grams warm water (no warmer than 110F)
2 teaspoons kosher salt
2 teaspoons instant yeast
Mix the dry ingredients well then add the water and work it until it begins to have a smoother consistency, then let rest covered in a lightly oiled bowl at room temp for an hour. Oil the sheet pan (mine is 17"x11") and gently coax the dough onto the pan and work it flat by walking your fingers on it like you would a focaccia. Allow it to rest a bit before stretching it to fully fit the pan. Preheat oven to 450F. I like to let it rest in the sheet pan on the stovetop as the oven preheats to have whatever heat may leak from the oven help the dough rise a bit more.
The sauce:
1 can Bianco DiNapoli whole peeled tomatoes
2 cloves garlic chopped
salt to taste
fresh ground black pepper to taste
splash of olive oil
Add everything to a blender and pulse it until mixed but not fully blended; you want it a bit chunky, not totally liquified. Again, this is meant to be simple and easy. Whatever sauce you want will work. The dough is a blank canvas!
Once the dough is fully extended into the sheet pan and has risen a bit more as the oven preheats, spread around 4 cups of grated/shredded low-moisture mozzarella cheese making sure to leave space at the edges so you get a crust. I use the bagged stuff from the store. Then add the sauce, but go lightly with it at first so you don't run out and have uneven sauce spread. I like to spoon it on as lines going longways. Don't add all the cheese at the beginning, save some to sprinkle over the sauce at the end. Then add any other toppings you'd like.
Bake for 25 minutes, or until the crust starts to brown well and the cheese is well melted.
I think that's all!
Simple pizza recipe
Thanks Pop rocks!
Like I said, I'm going for easy, large pizzas so there isn't much to it.
The dough:
500 grams bread flour
350 grams warm water (no warmer than 110F)
2 teaspoons kosher salt
2 teaspoons instant yeast
Mix the dry ingredients well then add the water and work it until it begins to have a smoother consistency, then let rest covered in a lightly oiled bowl at room temp for an hour. Oil the sheet pan (mine is 17"x11") and gently coax the dough onto the pan and work it flat by walking your fingers on it like you would a focaccia. Allow it to rest a bit before stretching it to fully fit the pan. Preheat oven to 450F. I like to let it rest in the sheet pan on the stovetop as the oven preheats to have whatever heat may leak from the oven help the dough rise a bit more.
The sauce:
1 can Bianco DiNapoli whole peeled tomatoes
2 cloves garlic chopped
salt to taste
fresh ground black pepper to taste
splash of olive oil
Add everything to a blender and pulse it until mixed but not fully blended; you want it a bit chunky, not totally liquified. Again, this is meant to be simple and easy. Whatever sauce you want will work. The dough is a blank canvas!
Once the dough is fully extended into the sheet pan and has risen a bit more as the oven preheats, spread around 4 cups of grated/shredded low-moisture mozzarella cheese making sure to leave space at the edges so you get a crust. I use the bagged stuff from the store. Then add the sauce, but go lightly with it at first so you don't run out and have uneven sauce spread. I like to spoon it on as lines going longways. Don't add all the cheese at the beginning, save some to sprinkle over the sauce at the end. Then add any other toppings you'd like.
Bake for 25 minutes, or until the crust starts to brown well and the cheese is well melted.
I think that's all!
Fiddynut
Active member
Greetings friends!
I made some bbq beef short ribs a couple weeks ago and figured I'd share a coup!e pics of them here.
They went about 6 hours at 275ish on my kamado bbq.
I slathered them with a little vinegar based hot sauce, then rubbed them with some salt and pepper.
This is at the 3 hour mark.
When done they were really tender, with a good bark on the and great beef flavor!
I made some bbq beef short ribs a couple weeks ago and figured I'd share a coup!e pics of them here.
They went about 6 hours at 275ish on my kamado bbq.
I slathered them with a little vinegar based hot sauce, then rubbed them with some salt and pepper.
This is at the 3 hour mark.
When done they were really tender, with a good bark on the and great beef flavor!
