Author Topic: cooking (Read 284801 times)

Rage Against the McKee · « **Reply #3225 on:** February 06, 2021, 06:31:54 PM »

Quote from: michigancat on February 06, 2021, 02:27:55 PM

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-sauce

and of course so-long dip

I have never tried preserved oranges. I would bet they would be very good for making vinaigrette, and adding some minced peel to anything poultry would probably also be pretty good.

Cire · « **Reply #3226 on:** February 06, 2021, 06:40:30 PM »

My grandma loved German chocolate cake.

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cDubya · « **Reply #3227 on:** February 07, 2021, 02:12:30 PM »

CDub gf has a special treat in the works...

steve dave · « **Reply #3228 on:** February 07, 2021, 03:15:31 PM »

What are you layering on and rolling up in it?

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Spracne · « **Reply #3229 on:** February 07, 2021, 03:49:25 PM »

Quote from: steve dave on February 07, 2021, 03:15:31 PM

What are you layering on and rolling up in it?

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That is clearly a Lloyd's pizza pan, so I drew the logical inference that (s)he's making a detroit-style Za.

cDubya · « **Reply #3230 on:** February 07, 2021, 04:23:22 PM »

Quote from: Spracne on February 07, 2021, 03:49:25 PM

Quote from: steve dave on February 07, 2021, 03:15:31 PM
What are you layering on and rolling up in it?

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That is clearly a Lloyd's pizza pan, so I drew the logical inference that (s)he's making a detroit-style Za.

This is correct.

steve dave · « **Reply #3231 on:** February 07, 2021, 04:25:11 PM »

Yeah, thanks guys. Good explanations.

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cDubya · « **Reply #3232 on:** February 07, 2021, 04:30:47 PM »

About half a dozen more process pics coming. No moneybags here, so all separate uploads...

cDubya · « **Reply #3233 on:** February 07, 2021, 04:31:32 PM »

Cheeeeeese (mozzarella, as we couldn't get brick cheese quick enough)

Spracne · « **Reply #3234 on:** February 07, 2021, 04:32:01 PM »

The connect-fourness of that arrangement has reduced my anxiety to zero. Thank you, brother.

cDubya · « **Reply #3235 on:** February 07, 2021, 04:32:26 PM »

More pep, then sauce. Homemade, and ended up being too watery for this type of pizza.

cDubya · « **Reply #3236 on:** February 07, 2021, 04:33:10 PM »

Quote from: Spracne on February 07, 2021, 04:32:01 PM

The connect-fourness of that arrangement has reduced my anxiety to zero. Thank you, brother.

That's all the gf, but I've passed along the thanks haha.

cDubya · « **Reply #3237 on:** February 07, 2021, 04:34:23 PM »

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.

pissclams · « **Reply #3238 on:** February 07, 2021, 05:03:51 PM »

Quote from: cDubya on February 07, 2021, 04:34:23 PM

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.

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

cDubya · « **Reply #3239 on:** February 07, 2021, 05:58:19 PM »

Quote from: pissclams on February 07, 2021, 05:03:51 PM

Quote from: cDubya on February 07, 2021, 04:34:23 PM
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.
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

Thanks for the tips! We will definitely improve on this effort!

Institutional Control · « **Reply #3240 on:** February 07, 2021, 06:01:59 PM »

Looks delicious to me.

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cDubya · « **Reply #3241 on:** February 07, 2021, 06:08:46 PM »

It'll do. Lol

pissclams · « **Reply #3242 on:** February 07, 2021, 06:15:14 PM »

oh hell yes i’d definitely eat the whole thing

AST · « **Reply #3243 on:** February 07, 2021, 08:39:35 PM »

Nice going cDub!

cDubya · « **Reply #3244 on:** February 07, 2021, 10:07:24 PM »

Quote from: AST on February 07, 2021, 08:39:35 PM

Nice going cDub!

Cire · « **Reply #3245 on:** February 09, 2021, 01:05:05 PM »

Did a one pan spatchcocked chicken over carrots, brussels sprouts, and fingerlings.

It was great but the veggies were overdone. 1.5 hours at 375

Might start the chicken for an half hour and then put it over the veggies next time.

Rage Against the McKee · « **Reply #3246 on:** February 09, 2021, 01:30:13 PM »

Quote from: Cire on February 09, 2021, 01:05:05 PM

Did a one pan spatchcocked chicken over carrots, brussels sprouts, and fingerlings.

It was great but the veggies were overdone. 1.5 hours at 375

Might start the chicken for an half hour and then put it over the veggies next time.

1.5 hours seems like a long time to cook a spatchcocked chicken. Maybe higher heat would help cook it faster and keep the veggies from getting too soft in the meantime.

8manpick · « **Reply #3247 on:** February 09, 2021, 01:58:04 PM »

Yep. 475-500 for a spatchcock

Cire · « **Reply #3248 on:** February 11, 2021, 06:34:05 PM »

Valentine’s dinner

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AST · « **Reply #3249 on:** February 11, 2021, 07:12:52 PM »

That looks fantastic along with very suggestive. Was the latter intentional?