I left the rest open in the fridge and had some more for lunch today (apparently I am the only one who will eat them?) - the shape held up better. Also served over a base of tomato sauce to complement the spinach, which worked well.
For the next round, I’m going to steam rather than boil (like similar Indian dishes).
Yup, that’s me. Mine is batch 263, so close enough. Its not the biggest deal in the world. I just took extra precaution, carefully running a damp paper towel around the rim to wipe away those little bits.
So the layering is pizza stone, lightly oiled parchment paper, then pizza? I’ve never used a stone and parchment paper. Maybe that’s why I have an unbroken record of miserable pizza fails…
Tonight I made beef, barley, and vegetable soup and green salad with fig-maple cider vinaigrette. I’ll be taking the other half of the soup to friends who had a new baby, hopefully tomorrow.
I use a pizza steel (mine is actually cast iron, but potato, potahto), no parchment required. You shouldn’t need parchment with a stone either - the dough should release easily from the cooking surface once it is properly browned. I prefer metal because it transfers heat to the dough much more quickly than stone.
For myself and H, we find it easier to make the pizza on the parchment, then transfer to the heated pizza stone. Sometimes H gets daring and does it without. A pizza peel can be helpful with this @biondanonima. But if you don’t need those, so much the better.
Frenchie butcher had Provencal-herbed, spatchcocked chicken, so i bought one. Skin was extra crispalicious, and even the breast meat was super juicy. we tried to get the fingerlings and Nantes carrots to roast in the drippings, but all the juices kinda stayed trapped under the skin until i ripped it off and and laid waste to it. Salad with Marie’s blue cheese.
But the conversation here made me search into the depths of my bar and I found my Luxardo. Can’t remember when i bought it, but I guess i haven’t been using it much, it was pretty full!
i think i was supposed to use orange bitters, but i forgot and used Peychaud’s, along with the Angostura.
Probably. I didn’t really eat much. I’m sort of “over” food lately. Hope I get my juju back soon. I am enjoying the garden though.
This kit was my last card tonight. The kit was for pork shoulder, and I had two small packages of something labeled beef short rib. It looked nice,like the “boneless short rib” at Costco. One package was chunks, and one “flanken”. I gave the flanken to husband, and he “suffered it”, but wasn’t a fan of the cut. I ate a bit of thechunks, but it wasn’t working rare, so I’m still cooking it, like a braise. Hmmmm…
The marinade is “fine”, but somehow different, maybe more packaged taking than when I spend forever making the marinade from scratch. I’d buy it again if it included toasted sesame seeds.
Pan-fried shrimp marinated with ginger, garlic, chilli, cumin, and salt and crusted with semolina
Aloo gobhi (cauliflower with potatoes)
Peas (paneer matar prep, just no paneer)
(Red masoor) Dal fry
GF parathas for the kids
I ate too much. I’ve come to the realization (for a while now) that with meat/seafood AND dal, we only need one vegetable - the second one only needs to exist if the vegetarians want it.
What I have learned from my Kenmore electric oven that came with the house . Pizza stone upper third rack in the oven . Says it goes to 500 degrees. It limps up to 475 . Heat this temp for a hour . . Turn high broil on for 25 minutes
I’m seeing 525 on the oven thermometer. Pizza on the stone . Around 7 minutes.
