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are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!https://www.marthastewart.com/340246/barbecue-sauceand of course so-long dip
What are you layering on and rolling up in it? Sent from my iPhone using Tapatalk
Quote from: steve dave on February 07, 2021, 03:15:31 PMWhat are you layering on and rolling up in it? Sent from my iPhone using TapatalkThat is clearly a Lloyd's pizza pan, so I drew the logical inference that (s)he's making a detroit-style Za.
The connect-fourness of that arrangement has reduced my anxiety to zero. Thank you, brother.
Oven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time.
Quote from: cDubya on February 07, 2021, 04:34:23 PMOven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time. ya man. fresh mozzarella has way too much moisture, also hunt down natural cased pepperonis, they are the ones that curl up and get crispy nice pan, i’m jealous
Nice going cDub!
Did a one pan spatchcocked chicken over carrots, brussels sprouts, and fingerlings. It was great but the veggies were overdone. 1.5 hours at 375Might start the chicken for an half hour and then put it over the veggies next time.