I literally ate myself stupid on endless shrimp at red lobster 45 minutes ago and my stomach is telling me I need that pizza right now. My local place hasn't had a good "stupid" special for a few weeks and a need my fix
Roast chicken, roasted potatoes, beets with goat cheese, butternut squash, marble-sized wild tomato garnish, and apple crisp made from some fairly buggy (we cut those sections out, lol) red delicious apples. All homegrown except for the chicken. Fall harvests make gardening especially enjoyable.
A good stupid special came up again. French dip pizza, made with carved beef, mushrooms, monterey jack and provolone cheeses, a top crust and served with au jus dip. Kind of looks like a round calzone
I tried my daughter's swim goggles while slicing, but I wear prescription glasses, so that was kind of awkward.
Just took a taste and it's going to be good. A little salty, but the onions have a great amount of sweet to them after cooking them down to GBD.
Use a mandolin next time and go fast, reload and go fast. No tears and everything is exactly the same, you will get a much more even caramelization this way. low and slow do not rush it and do not stand over the pot when stirring. Also after the onions are fully done (not burnt, but brown as hell) deglaze with a small amount of red wine. No need to thank me, just enjoy.
"We make a living by what we get, but we make a life by what we give". Winston Churchill. MOW badge received.
Use a mandolin next time and go fast, reload and go fast. No tears and everything is exactly the same, you will get a much more even caramelization this way. low and slow do not rush it and do not stand over the pot when stirring. Also after the onions are fully done (not burnt, but brown as hell) deglaze with a small amount of red wine. No need to thank me, just enjoy.
My mandolin broke a while ago and I don't have storage space for one, unfortunately.
And I prefer a little cognac and chicken broth to deglaze. A little chicken broth adds something to a beef stock heavy dish, and the cognac is a little more oomph than the wine. Plus, I can always flambe it if I want to have some fun.
And my onions were perfect. I've been told to just roast them in a disposable aluminum pan in the oven. It makes cleanup easy, but I prefer the cast iron.
Intelligence is knowing that a tomato is a fruit; wisdom is knowing not to put it in a fruit salad.
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.
This week's 'Stupid Pizza of the Week' is a Buffalo Chicken Pizza with buffalo sauce, our amazing fried chicken toes (popcorn chicken), cheddar, mozzarella, cream cheese, bacon, and bleu cheese crumbles.after action report: needs more sauce and bleu cheese.
This week's 'Stupid Pizza of the Week' is a Buffalo Chicken Pizza with buffalo sauce, our amazing fried chicken toes (popcorn chicken), cheddar, mozzarella, cream cheese, bacon, and bleu cheese crumbles.after action report: needs more sauce and bleu cheese.
Cream Cheese? All the rest sounds good
Logistics cannot win a war, but its absence or inadequacy can cause defeat. FM100-5
This weeks it’s chicken fried steak. I made the rice and asparagus first so I didn’t have to deal with it while I was frying. Next I made a standard milk and eggs wet mix and a 1/2 flour, 1/2 crushed saltines dry mix for the batter (plus some salt). Cube steak goes on dry mix, wet mix, then dry mix again. Then it gets deep fried. Now the best part, the gravy. I made my stupidly spicy gravy. 1 entire container of cayenne pepper goes into 8 cups of milk and 2 1/3 cups of flour (along with salt). I could have just cut up like 10 fresh habaneros and gotten it equally as spicy, but then it isn’t as smoky as it is with the cayenne powder, which I think adds to the gravy. That goes into the deep frying pan that I just used. Scrape all the saltines that fell off the steak and stuck to the pan, then stir it all together until it’s thick. There’s so much pepper it turned it pink. Here’s how it looks ready to eat.
This week's 'Stupid Pizza of the Week' is a Buffalo Chicken Pizza with buffalo sauce, our amazing fried chicken toes (popcorn chicken), cheddar, mozzarella, cream cheese, bacon, and bleu cheese crumbles.after action report: needs more sauce and bleu cheese.
Cream Cheese? All the rest sounds good
Cream cheese on a pizza will change your life. It wasn't the best addition to this one. But still pretty good. A few in the past have made excellent use of it with jalapenos and bacon. Just like a popper.
4 pints of clown shoes pecan pie porter and a heap of fried jalapeno chips with a smoked pork/beef blend burger with pepper jack cheese and jalapeno aoli
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
Frozen tilapia, boiled 10 min in water with some white vinegar in it, then put on a pan, melted butter and smoked paprika applied, and broiled for five minutes.
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A 20oz ribeye steak, medium-rare, smothered with bleu cheese crumbles plus a loaded baked potato and a small salad. Oh, and a glass of Merlot. Dinner was orgasmic.
And i’m having a second glass at home. I mean, WTF?? It’s my birthday so I can have whatever I want, right? Might even have a third glass......
Comments
I tried my daughter's swim goggles while slicing, but I wear prescription glasses, so that was kind of awkward.
Just took a taste and it's going to be good. A little salty, but the onions have a great amount of sweet to them after cooking them down to GBD.
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.
Use a mandolin next time and go fast, reload and go fast. No tears and everything is exactly the same, you will get a much more even caramelization this way. low and slow do not rush it and do not stand over the pot when stirring. Also after the onions are fully done (not burnt, but brown as hell) deglaze with a small amount of red wine. No need to thank me, just enjoy.
MOW badge received.
And I prefer a little cognac and chicken broth to deglaze. A little chicken broth adds something to a beef stock heavy dish, and the cognac is a little more oomph than the wine. Plus, I can always flambe it if I want to have some fun.
And my onions were perfect. I've been told to just roast them in a disposable aluminum pan in the oven. It makes cleanup easy, but I prefer the cast iron.
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
All the rest sounds good
Next I made a standard milk and eggs wet mix and a 1/2 flour, 1/2 crushed saltines dry mix for the batter (plus some salt). Cube steak goes on dry mix, wet mix, then dry mix again. Then it gets deep fried.
Now the best part, the gravy. I made my stupidly spicy gravy. 1 entire container of cayenne pepper goes into 8 cups of milk and 2 1/3 cups of flour (along with salt). I could have just cut up like 10 fresh habaneros and gotten it equally as spicy, but then it isn’t as smoky as it is with the cayenne powder, which I think adds to the gravy. That goes into the deep frying pan that I just used. Scrape all the saltines that fell off the steak and stuck to the pan, then stir it all together until it’s thick. There’s so much pepper it turned it pink.
Here’s how it looks ready to eat.
Grilled cheese, horseradish jack cheese, made the way @Patrickbrick taught me, with a side of coleslaw. Following up w/ an original Klondike bar.
MOW badge received.
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
And i’m having a second glass at home. I mean, WTF?? It’s my birthday so I can have whatever I want, right? Might even have a third glass......