Just saw this travel video on Tulum and since we were talking about ceviche a while ago and then seeing Redeyes post, I remember recommending this place to him about a year ago.

Ceviche place starts at 12.20

Had this tonight on your rec, very tasty.

Know the spot but never went.

we obv made it to Tulum but didn't eat in Tulum. i did eat a quarter of my body weight in ceviche and ceviche mixto on the trip....and another quarter from the panaderias for breakfast.

had the mexican version for the first time today with some leftover chicken fajita filling and black beans. it was pretty tasty but the yellow rice is much better (both by itself and mixed with other stuff).

Thanks for the recs guys. I only have one meal planned which is omakase at a place called Wataru which looks decent. I’m meeting a buddy out there we both prefer stuff that’s really great food in an unpretentious setting.

Pizza gurus,

Please help me improve my pizza making. Here's a picture of tonight's dinner, kinda step by step. All ingredients are from whole foods and I'm not going to be making my own dough anytime soon. Ingredients were pizza cheese mix, basil, mushrooms, and Pepperoni.

ETA: pizza tasted very good!

For those interested in pizza, The Pizza Show on Munchies is good.

oh yea!

Munster cheese is better than mozzarella or blends. It's more flavorful than mozzarella and has many of the flavor profiles that blends do, thus defeating the purpose of using them.

Check my sauce recipe post...

For the crust, form it a little bit when you stretch the dough. It should contain the toppings. Some of your pepperoni's are taking over the crust's turf, and I want to taste sauce-cheese-pepperoni, not pepperoni and dry crust. Also, you gotta make the dough. It's easy, and waiting for the rise takes longer than prepping it:

Ingredients:
Packet of activated dry yeast
about a cup very warm
Squirt of honey
around 2.5 cups ap flour
pinch of salt
3 good tablespoons of olive oil

Preparation:
Yeast, flour and salt go in a bowl big enough to hold all ingredients, stir it up
Add the liquids to the dry stuff, stir it up until the dough forms
Knead dough in the bowl into a smooth ball - add a little extra flour if sticky.
Dough ball gets covered in a clean oiled bowl to double in size
Poke the dough to deflate it and then store in fridge til pizza time

*This is also a great recipe for making challah bread, just add 2 eggs and 1 yolk to the ingredients (some raisins too if you're into that). Transfer kneaded dough to a loaf pan after poking and let rise again, covered. Bake at 375 for half hr.

Cool, thanks for the tips. I may have to try doing the dough just because we love challah bread too.

Munster cheese on pizza? FOH

Low moisture mozz block - no pre-grated.

You got it. Fresh challah on Friday night turns into great french toast on Saturday or Sunday morning.

Moz has no taste and gets greasy af. Munster has the same melting point, the same stretch, but much better chew and flavor. Old timers know about munster on a pie, it's a forgotten secret. Don't knock it til you try it.

Mozzarella di bufala, DOP

That's a super vague recipe for a dough. Breads and other baked goods usually have very precise quantities, times and temperatures.

You know who else uses Muenster?

Little Caesars.




(blended w mozz)

That's the best recipe for homemade pizza dough and/or challah bread you will find. The exact measurements and times are different for every kitchen, but stick close to what's posted and you'll get the intended results.

I, uh, guess I admire your confidence? Maybe you should ease up a bit on the cannabinoids.

How do you think I got to know these recipes so well . I wasn't being confident, just stating facts about kitchen environments. Oh and maybe you should ease up a bit on the snarky remarks.

Yo stoner bro, you just gave a recipe for ~100% hydration, 2.5% yeast challah dough that you bake in a loaf pan, and you said it's the best. I'm going to have to conclude you're either really really ****ing high or you're trolling.

Not true - Muenster is fattier/greasier than low moisture/part skim mozz.

A blend with maybe 2:1 part skim mozz:Muenster could work. All Muenster would be much greasier than part skim/low moisture mozz.

It’s definitely a stronger flavor than mozz you’re right about that. So it’s all about your personal preference for pizza.

Simple dish. Saw this a while back and it reminded me of a Korean version my mom used to make. It immediately brought me back and went on a crazy stint eating it 4 more times that week. I’m out of rice now

I'm not a stoner you smart mouthed ******* I have a prescription for ailments I'd rather not discuss. Next, do you think all challahs are round or braided? The ratio's are correct and you suck dough balls. the end.

Munster is fattier but part skim is still plenty fatty. I still notice less grease from using Munster than whole milk moz or blends that include moz, provolone and cheddar.

If you can get any thread reg to successfully bake a good loaf of something that can reasonably be called challah per your recipe, with pics and a TR, I will donate $100 to the charity of your choice.