I think he probably meant Al Fresco, which is a brand, maybe more than a dram of bourbon.
Bought some “convenience “ noodles from my local Korean shop , then I turned it into something not so convenient
Instructions “boil noodles for 3:30 minutes , place sauce packet in boiling water for 3:30 minutes , place noodles in bowl , add sauce and mix . Ez Pz, but I had to add vegetables that needed using , pork tenderloin that I marinated in some of the black bean sauce , bok choy , chili crisp, kimchi and scallions 
Delicious 
. Would recommend and will only add shrimp next time , to cut down on the pots/pans
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Yeah. That.
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Thx for the clarification. Not familiar with the brand, so I was confused 
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Love this. If only more people would buy junkfish.
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Shh! The price would go up!
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Buffalo-style BLSL chicken thigh over salad of romaine hearts, radish, celery and blue cheese. Hit the spot.
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Jajang myun to the 10th power. Nice!
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Finally got my root canal this morning (always a good time 
), which means I can stop munching Ibuprophen like they’re M&Ms for a while. Looks like my regular dentist can see me “as soon” as early April 
to deal with the temporary filling I got today, and the temporary crowns which started this whole ordeal 
. Then again, I’m used to having to chew on just one side for months at a time, so – as long as we get this shit sorted out before our summer in Berlin ‘s all good.
Had a rehearsal early eve for our upcoming Mardi Gras gig, for which our new lil drummer boy had to learn 14 songs. He did a fabulous job, and my PIC got 3 Detroit-style pizza πs for the band: a small garlic dill pickle, a small Big Mac, and a large triple threat (pizza sauce, pesto, vodka sauce). The Big Mac π wasn’t as good as a rendition we had in Pittsburgh, and both small crusts coulda used more kronch on the bottom. The triple threat was perfection, however. Their vodka sauce is really something 
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Woot, woot, sunshine today! Pounded and breaded chicken thigh fried in bacon grease. Mushroom gravy, pureed cauliflower with a butter puddle. Mixed greens salad, red onion, pickled beet, grape tomato, mushrooms, blue cheese, ranch dressing. Snapper and a martini rocks.
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TGFL (thank gods for leftovers) night. I added one of my favorite, easy slaw-salads on the side:
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Dinner was… mostly lunch. A banh mi crawl in Chinatown plus grazing other things along the way ended up being a LOT of (delicious) food.
I ate some grapes later. And a bit of the sponge cake I brought home and couldn’t resist.
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Moroccan inspired red lentil soup with celery, diced tomatoes, onion, garlic, raz al hanout, cumin, coriander, chicken broth and cilantro. Served with fried onion made with jalapeño, cinnamon and lemon juice. Finished with some Greek yogurt
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I tried ATK’s recipe for 1-hr pizza dough. Mine came out extremely wet and sticky despite following the measurements and instructions closely. I will probably use weights next time. I winder if ATK uses a specific bread flour, like King Arthur, when testing?
After adding a considerable amount of flour I had a workable dough. Just need to remember to remove the bottom parchment halfway through baking so the bottom can crisp (don’t have a pizza peel yet).
I did my own thing with sauce, cheese, and toppings. This was pineapple and ham, one of our favorites. Side salad and soft-cooked broccoli as sides.
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It seems they’re going with 5.5 oz per cup of bread flour. I hate the oz for this as it’s an awkward measurement. Grams is 207. Then semolina is 85 g for a total of 292 g.
Liquid is 200 g of water and beer combined, so 68% hydration. It’s a bit higher than some types of pizza dough, but shouldn’t be too bad.
They do use King Arthur bread flour as far as I know.
A lot of food processor doughs ime take longer than stated times to pick up strength, especially if you’re using a different flour, so going longer can help as once the gluten is more developed the dough will be less sticky.
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I was hoping you might weigh in. Thank you!
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How was the taste, crumb of the dough? I saw the recipe and was skeptical of a 1 hour crust. Usually if I’m in a pinch and don’t have 24h to ferment I’ll get WF dough balls but a quick recipe for home would be nice.
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I’ve had revisiting Lidia Bastianich’s Calamari Fra Diavolo on my list of dinners to make for a while and finally got to it tonight! This is super simple and had the added bonus of being delicious. I used my new Tramontina EC braiser and was delighted by how evenly it seemed to distribute and hold the heat while cooking the sauce, which helped it reduce nicely. The recipe says it serves 6, but we got two generous dinner portions and two lunch portions out of it (so, I suppose 6 if I’d been a little less generous with the portions!).
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