What did you cook or eat today (December 2021)?

Status
Not open for further replies.
I made a homemade pizza with fresh tomatoes, asparagus, yellow bell pepper, red onion, mushrooms, parmesan cheese, goat cheese, mozzarella, and crispy prosciutto. The crust was made from dough infused with roasted garlic cloves and sundried tomato powder. I used a lot of the sundried tomato powder, which is why the crust looks so dark, but it wasn't overcooked. I also used an olive oil that was infused with sundried tomatoes and roasted garlic to brush on the edges and also I spooned a little on the fresh tomatoes before adding them to the pizza. It was really, really good.

76934

76936

76935
 
Last edited:
I rolled up a big old fatty, and smoked it. 😎

No, not that kind of fatty. This is a chub of breakfast sausage, cooked on the smoker.

I started with a chub of Owen's Country Sausage, which I seasoned with the chipotle/cocoa rub I made for the cocoa challenge. Then onto the smoker to cook until an internal temperature of 160 degrees.

EDIT: I used part of this fatty tonight for sausage sliders on brioche slider rolls.

Screen Shot 2021-12-11 at 9.31.50 PM.jpg

FattyCooking.jpg

Photo from a previous fatty.

Note: Owens Sausage used to be made about 15 miles away from me at the original Owens Spring Creek farm. Looks like Bob Evans, Inc. bought the company, and shut that historic Owens farm down. Developers want to turn it into a warehouse park. So, I have to find another sausage to buy. I ain't buying anything from Bob Evans.

CD
 
Last edited:
SatNavSaysStraightOn said:
myself and the pizza dough had a little disagreement as to how thick it was meant to be. I think I lost this round! I'll try again tomorrow.

home-made pizza

home-made pizza


home-made pizza

home-made pizza


toppings include 3 different tomatoes, aubergine, artichoke hearts, kalamata olives, black garlic, red onions
Click to expand...

There is such a thing as thick crust pizza. What you need to master, is the right temperature and time to do a thick crust, so that it doesn't burn anywhere or isn't underdone.
 
flyinglentris said:
There is such a thing as thick crust pizza. What you need to master, is the right temperature and time to do a thick crust, so that it doesn't burn anywhere or isn't underdone.
Click to expand...

I'm pretty sure SatNavSaysStraightOn knows that. She has made a lot of pizzas over the years!

Personally I like a bit of char - in fact I often get out the blow torch to achieve it. Here is one such of mine:

76974
 
Morning Glory said:
I'm pretty sure SatNavSaysStraightOn knows that. She has made a lot of pizzas over the years!

Personally I like a bit of char - in fact I often get out the blow torch to achieve it. Here is one such of mine:

View attachment 76974
Click to expand...

Yes, but still, she claims a disagreement between herself and the dough. Further, the comment allows other readers to think about temp and time with regard to dough thickness.
 
Status
Not open for further replies.
Back
Top Bottom