Pizza Thursday!
Roberta’s style pizza dough: 65% hydration and half-and-half AP and 00 flours. No-knead method for the prep: overnight ferment on the counter, followed by stretch-and-folds and an overnight retard in the fridge. Baked on a stone in a pre-heated oven at 550-degrees convection for 10 minutes.
Here with pepperoni and black olives. Salad greens in vinaigrette on the side.
Looks great . Pizza season for me is about a month away . Looking forward to the weather warming up hopefully.
NYT Lemony Shrimp & Bean Stew. Toasted baguette. Blood orange, avocado, over lettuce, fennel, red onion with sherry vinegar, citrus dressing. Missed breakfast and lunch so I had a Red Snapper with a celery stick.
An absolute favorite @casa lingua 
Another ridic cold day, and unfortunately, I had to leave the house twice today. The first time was this afternoon to make a rez in person at the Sichuan place our jour fixe was to be held (now that the old place only offers a buffet 
), and I ended up helping the owner push two 6-tops together, as 12 of my chile heads had RSVP’d.
We lost a couple of attendees to the crud, but managed to chow down on quite a bunch of dishes. The Chongqing chicken is probably the best in town, so we got two orders of it,
but other dishes were just as great: stir-fried potatoes with hot peppers,
“BBQ” pork that turned out to be deep-fried chonks of deliciously seasoned, spicy pork,
very good garlic eggplant,
and eggplant & ground pork casserole,
dry-fried green beans,
and garlic shrimp.
Since a few of my chicas attended, we hit the gay bar for a nightcap… ok, two. It’s almost the weekend, after all 
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I had a bunch of mushrooms to use up and some chicken thighs in the freezer. Together they became a braised chicken Marsala sort of thing. The hardest part of making it was halving the mushrooms. Mr Bean had it over rice but I just dabbed up the sauce with some olive bread.
Your chicken Marsala reminds me that I need that sort of thing in my life. You have inspired me to try to Marsala-ize rotisserie chicken leftovers next time we have them.
Chicken cacciatore made with leftover rotisserie chicken, mushrooms, sweet peppers, carrots, and leeks. We served this on top of olive oil mashed potatoes because my husband felt making mashed potatoes. Not pictured: zippy garnish of marinated green and black olives that I pitted to go with.
That’s a great idea. I love mushrooms and Marsala and have been known to make a bowl of the sauce to eat alone.
And it looks on Point!
Thanks! it turned out quite a bit spicier than my previous kimchi makings. No complaints here.
I hear you.
The last Batch of Korean Chili Flakes I got was spicier as well.
Made for some really great Spicy braised tofuDubu-jorim 두부조림 !
ah interesting, i did recently read that there are different levels of heat available for gochugaru.
An old recipe from Wine Spectator - mushroom dusted tuna with warm broccoli and mushroom salad, orzo, and red wine mustard sauce
