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catiii said:
A Huge homemade pastrami and mozzarella sub sandwich on a Martin's sub bun, with shredded lettuce stacked 4 inches high, tomato, onion and topped with Brianna's french vinaigrette!
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Is that Brianna from "Outlander"? Are you making this sandwich? It's making my mouth water. I may have to make my chicken enchilada into a sammich on sour dough.
 
Blackthorn said:
I am ready. I little different mode today.
Texas French Toast, Applewood Smoked Bacon and Chicken Wings.

Go Dallas!!!
Dallas 38
Niners 24

DDPmlTkW0AA4SKA.jpg
Smoked+Bacon+Wrapped+Wings
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Is that a fried tarantula with that French toast?
 
Cupboard pretty bare here:
I've got a bag of rice... but I've never cooked rice
Then I've got a can that the label has fallen off...I think it's either alpo or olives
So I guess I'm serving "crunchy rice surprise"
Come on by...there will probably be extra

Why is everyone fleeing?
Cowards!
 
Roadtrip635 said:
Got some leftover pot roast so I'm making Roast Beef Po'boys, some kettle chips and a few ice cold Shiner Bocks.
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Roast beef was my original plan. It's in the fridge uncooked. Got to finish the leftovers. I did not arrive at this decision lightly. ;)
CouchCoach said:
Is that a fried tarantula with that French toast?
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I think that is somebody's hand? Is anyone missing a hand?
 
air-fried salmon with asparagus, Brussels sprouts, and mushrooms. I am failing with cooking salmon in the air fryer more than winning, but still going to persevere. Even failure taste good. We got you, cowboys, behind you 100%, Let's get on that path to Philly.
 
dsturgeon said:
Homemade pizza

beef, onion, red bell pepper, mushroom, crushed red pepper
mozzarella, sharp cheddar, little bits of ricotta
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Yum. I used my gas Ooni for the first time the other day. It was fun with good pizza. I only burnt one but kind of on purpose to see how far I could push it. My little trick to making sure the dough gets cooked is I pre-cook the pizza dough some and then top it and finish it. It's easier imo.
 
Surfguy said:
Yum. I used my gas Ooni for the first time the other day. It was fun with good pizza. I only burnt one but kind of on purpose to see how far I could push it. My little trick to making sure the dough gets cooked is I pre-cook the pizza dough some and then top it and finish it. It's easier imo.
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I have a pizza stone in the oven. I have had no issues with the dough burning. It comes out good. I realized a few days ago that there is better flour then what I am using. I ordered some organic tipo 00 flour, and I am waiting on the ups guy today. The dough should come out even better
 
Macnalty said:
air-fried salmon with asparagus, Brussels sprouts, and mushrooms. I am failing with cooking salmon in the air fryer more than winning, but still going to persevere. Even failure taste good. We got you, cowboys, behind you 100%, Let's get on that path to Philly.
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Do you buy your salmon frozen? I read it was better to buy it frozen cause they flash freeze it right away. They said it was better than buying it fresh. But, I dunno. I want to make some Salmon recipes but it's not part of my diet currently. It needs to be.
 
dsturgeon said:
I have a pizza stone in the oven. I have had no issues with the dough burning. It comes out good. I realized a few days ago that there is better flour then what I am using. I ordered some organic tipo 00 flour, and I am waiting on the ups guy today. The dough should come out even better
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Yea...I used the 00 flour my first time. I like that crust for a Neopolitan. Yea dough burning isn't a problem. I mean...you are cooking at a really high temp with the Ooni so "always be turning". I'm on a quest to find my perfect dough. I haven't found it yet except at one pizza place somewhere in D/FW (forget the name but it's in the Allen area...my bro knows) has the perfect pizza dough imo.
 
Surfguy said:
Yea...I used the 00 flour my first time. I like that crust for a Neopolitan. Yea dough burning isn't a problem. I mean...you are cooking at a really high temp with the Ooni so "always be turning".
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I didnt even know about 00 flour. I have a little pasta machine that I make ramen noodles in, and I looked up how to make lasagna pasta, and it called for 00 flour. I am looking forward to it
 
dsturgeon said:
I didnt even know about 00 flour. I have a little pasta machine that I make ramen noodles in, and I looked up how to make lasagna pasta, and it called for 00 flour. I am looking forward to it
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I'll have to keep that in mind if I ever make lasagna pasta...which I plan to. I would have probably just used all-purpose. I'm interested to know how that would taste in pasta.
 
Surfguy said:
Do you buy your salmon frozen? I read it was better to buy it frozen cause they flash freeze it right away. They said it was better than buying it fresh. But, I dunno. I want to make some Salmon recipes but it's not part of my diet currently. It needs to be.
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Get wild caught if possible. Some of those fish farms are nasty, they might as well be swimming in Philadelphia sewage. Easiest way to prepare is to brush with olive oil, thinly slice a couple of garlic cloves as well as a couple of lemon slices on top. Cook in convection oven until internal temp is 130 degrees. Remove and garnish with fresh dill.
 
dsturgeon said:
I didnt even know about 00 flour. I have a little pasta machine that I make ramen noodles in, and I looked up how to make lasagna pasta, and it called for 00 flour. I am looking forward to it
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I was going to link it for you, but the website is down. It is from the marcato atlas 150 website. If i remember right it was a mix of 00 and 1 other flour
 
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