What did you cook or eat today (July 2022)?

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JAS_OH1 said:
What's your opinion, oh pizza connoisseur?
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Ahem…well, your choice of crust style generally comes down to two things: personal preference and amount of toppings. Thin crust won’t hold a large quantity of toppings, and a thicker crust does want a little more to help balance the breadiness of the crust.

I’d first choose what I felt like making and eating, then adjust the toppings to fit that. You can still have that variety of toppings on a thin crust, just not a lot of it.

If all those toppings sound good, though, and you really want a loaded-down pie, I’d go with a thicker crust.

To borrow from Chef John, you are, after all, the Bill Nye of your pizza pie! 🧑‍🍳 🚽 (get it, Chef John? :laugh: )
 
TastyReuben said:
Ahem…well, your choice of crust style generally comes down to two things: personal preference and amount of toppings. Thin crust won’t hold a large quantity of toppings, and a thicker crust does want a little more to help balance the breadiness of the crust.

I’d first choose what I felt like making and eating, then adjust the toppings to fit that. You can still have that variety of toppings on a thin crust, just not a lot of it.

If all those toppings sound good, though, and you really want a loaded-down pie, I’d go with a thicker crust.

To borrow from Chef John, you are, after all, the Bill Nye of your pizza pie! 🧑‍🍳 🚽 (get it, Chef John? :laugh: )
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I am going to want lighter toppings and hubby will want heavier. Maybe I will just use up the rest of my baguette and make French bread style pizza. That way I can make mine in little thin crostini slices and make his thicker. I might want some diced tomato on mine...guess I wll have to roast it first so it isn't too wet, nothing worse than soggy pizza or soggy bread.

I darned sure don't feel like making two different types of pizza crust!
 
JAS_OH1 said:
I darned sure don't feel like making two different types of pizza crust!
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The French bread pizzas would work, or just go with a middle-of-road thickness, like a Pizza Hut hand-tossed, or whatever they call it. Thicker than Thin-‘N’-Crispy, thinner than pan pizza.
 
TastyReuben said:
The French bread pizzas would work, or just go with a middle-of-road thickness, like a Pizza Hut hand-tossed, or whatever they call it. Thicker than Thin-‘N’-Crispy, thinner than pan pizza.
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Well it would help me get rid of the bread. I bought it on a whim when the in-laws were coming for dinner and didn't have time to make bread, and I put uneaten portion in a ziplock and stuck it in the frig. And maybe I feel like being lazy today after last night's dinner fiasco :laugh:
 
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No recipe today, just did a quick marinade for some drumsticks, roasted them in the oven, then served over brown rice:

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Pasta Sunday (finally!) ... I haven't cooked in, what? Two weeks? I can't remember.
Last night, DH & I were streaming Pasta Grannies and Nonna made Tortellini ... OH! I still have some of my handmade Cheese Raviolis!
Neither of us are real keen on red sauce lately, so DH said let's do Seafood, great idea!
Shrimp for moi and New Zealand Green Lip Mussels for him, both in a super garlic-y Olive Oil 'sauce'.
 
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