it’s pretty danged tasty!
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Actually what’s for lunch, but it’s dinner somewhere, and I’ll be having the leftovers for dinner .
Caney Fork River Valley Grille in Nashville.
Catfish, hushpuppies, and slaw. Not bad!
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Do you transfer on parchment or roll it off a pizza peel? I use parchment mostly, but every now and then I’ll slide it in on semolina and it’s possible that provides a slight insulation barrier. I have to make more pizzas before I would be comfortable saying it’s not my imagination.
Also, I started making by pizzas smaller (12" max) and it helped .
Additionally, I’m starting to believe that shape matters. When my pizzas look like Maryland, they don’t bake as well as when they’re circle-ish.
I won’t go back to a stone, though. I think a stone is better for bread but not pizza. This is a hard problem, though. We have a friend with a pizza shop here in Baltimore. This is what I have understood from watching him, it’s not necessarily what he has told me. A dome-shaped wood burning oven concentrates the heat to where the pizzas are baking so the top and bottom cook more evenly. Also, even he will “dome” the pizza – i.e., he will lift the pizza off the floor to the top of the oven – so the top of the pizza can continue cooking without burning the bottom. Again, this is my understanding of what is happening, not his exact words. In any case, I am very happy with our home pizza. I can fine tune it to our tastes and there’s very few shops that can consistently churn out near-perfect pizzas anyway.
That being said, it does bother me when the bottom is over-charred. I’ve been looking at this contraption: http://www.thepizzadome.com/
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Having trouble hooking up with “hot chicken”. Is it more than very spicy hot chicken? What might I be missing out on?
Those are impressive! Lucky friend
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I sort of think of it as fried chicken coated in a spicy butter-oil, sprinkled with more spice. It’s not vinegary like buffalo chicken
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The pizza dome looks interesting. If you do get one, I’ll be very eager to hear how you like it.
Cooked the rest of the marinated chicken thighs / Musakhan over a bed of sumac onions and the last few pita chips.
Mashed cauliflower on the side. Need to work on the flavor profile of this. Some sour cream / creme fraiche / buttermilk might have worked well - I used milk and butter. I also didn’t have any parmesan or pecorino… Still tasty, just thinking aloud.
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ETA: Add this to the Beige Plate Collection, lol. We should have a gallery
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Tried out a vindaloo flank steak recipe from Food and Wine tonight. Simple and delicious, although I gilded the lily a bit at the end. The recipe has you toast cumin seeds, black peppercorns and guajillo chiles in a skillet, then add water, white vinegar, garlic, ginger, a cinnamon stick and a couple of cloves (I used fennel seeds instead because DH hates cloves), bring it to a boil and then let steep until the chiles are soft. Puree and rub all over the steak, let it marinate before grilling. I had a lot of spice paste and it seemed silly to dump it all onto the steak only to have to wipe a lot of it off before grilling, so I reserved some and sauteed it in ghee to make a sauce for serving. The sauce was the best part if I do say so myself! 
Gobi methi to accompany. Saute mustard seeds, cumin seeds, onions and garlic in oil, add chopped cauliflower and saute until almost done. Add chopped methi leaves (I used frozen, thawed and squeezed dry), turmeric, kashmiri chile powder and salt to taste. REALLY good.
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I make cauliflower mash frequently and I almost always use sour cream and/or cream cheese, plus a bit of parmesan or gruyere. Any combination of those ingredients gives it a much needed boost of both flavor and body/mouthfeel.
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Brilliant!
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Was it Meherwan Irani’s recipe? Loved his food in Asheville.
This unappealing plate brought to you by leftovers, screaming toddler, and conflicting parental agendas. My DH picked up a (lousy) Whole Foods’ rotisserie chicken - I 'd already heated up the leftovers, though. So pasta with meat sauce, braised fennel, grilled peppers and onions…and chicken. Oh well.
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Yes! It was really good - I would just add one hotter chile to the guajillos for a bit more spice. And of course, don’t skip the sauce! 
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Thanks, that’s good to know.
Mouthfeel was great - immersion blender with plenty of hot milk helped that.
I love cauliflower, so the flavor was delicious too. But I thought a tang would have worked well. Next time…
I LOVE that. Never thought of adding chickpeas. Thanks for this…
More necessity than intent - avoiding eating rice/bread, and spinach/paneer alone wouldn’t have been enough.
But chana palak is a real thing, and I’ve definitely seen this combination before!
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that looks fantastic!
got up early this morning to make this Lemon/Olive Moroccan chicken and made couscous when i got home. TJs couscous is whole wheat, which isn’t my favorite, but I made it with butter-sauteed scallions, chicken broth, cilantro/mint/parsley, more buttah, and finished with lashings of olive oil. I’ve never had the BF go back for seconds on couscous, and then finish the rest of the pot.
I used more lemon juice in the chicken then called for, and also these fat, Meyer lemon-stuffed olives. Ultra lemony! Really good and easy.
Salad of tomatoes, Persian cukes, same herbs, lemon juice and olive oil. Froze the rest of the chicken for another night.
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