Cooking a Good Everything Else
03-14-2018
, 08:22 PM
All of the above looks great. The short rib chili with yogurt cornbread. wow!
Cranked out an eggplant pie topped with schmaltzed potatoes and onions. Great flavor.
raw crust looks unappetizing at best
parbaked crust layered with parcooked potatoes and thinly sliced raw onions
Yup
Cracker thin crust
Folded for perfect bite
Cranked out an eggplant pie topped with schmaltzed potatoes and onions. Great flavor.
raw crust looks unappetizing at best
parbaked crust layered with parcooked potatoes and thinly sliced raw onions
Yup
Cracker thin crust
Folded for perfect bite
03-14-2018
, 09:42 PM
Jesus another fake ass gross pizza? Yup.
My apologies. GF was getting off of a 12 hour shift and wanted to try the low carb pizza so I tried the “fathead” variety. Basically mozzarella, coconut flour, eggs, and cream cheese.
Surprisingly pizza like although a hair soft imo. Eats more like a standard domestic (dominos) pizza. Again it scratches the itch of pizza if you’re low carbing. It has to be warm or the cheeses set up and the texture suffers.
I’d guess a hybrid of these would make the goat low carb pizza. I’m going to try substituting some chicken for the coconut flower in the fathead and see how it goes.
Cheat day is Saturday. Pray for me.
My apologies. GF was getting off of a 12 hour shift and wanted to try the low carb pizza so I tried the “fathead” variety. Basically mozzarella, coconut flour, eggs, and cream cheese.
Surprisingly pizza like although a hair soft imo. Eats more like a standard domestic (dominos) pizza. Again it scratches the itch of pizza if you’re low carbing. It has to be warm or the cheeses set up and the texture suffers.
I’d guess a hybrid of these would make the goat low carb pizza. I’m going to try substituting some chicken for the coconut flower in the fathead and see how it goes.
Cheat day is Saturday. Pray for me.
03-14-2018
, 10:13 PM
03-14-2018
, 10:33 PM
03-15-2018
, 12:06 AM
i suck at documenting and was drinking the whole time, but managed to get these.
Made carnitas. Start with 9lb pork shoulder, separate large pieces of fat (made SV lard with this), dry rubbed and then covered with homemade adobo sauce and soak overnight. Take it out, sear the outsides and then combine with marinade, and lay over a diced medley of peppers and braise for 2 hours. Separated sauce from meat and broiled the meat for an hour while reducing the liquid. Taken out and shredded into tacos with the reduced sauce.
no finished product pic as this takes a while..
Made carnitas. Start with 9lb pork shoulder, separate large pieces of fat (made SV lard with this), dry rubbed and then covered with homemade adobo sauce and soak overnight. Take it out, sear the outsides and then combine with marinade, and lay over a diced medley of peppers and braise for 2 hours. Separated sauce from meat and broiled the meat for an hour while reducing the liquid. Taken out and shredded into tacos with the reduced sauce.
no finished product pic as this takes a while..
03-15-2018
, 09:42 PM
Quote:
Polenta pizza pie 3.14
I used a little less liquid than traditional polenta requires, and added some oil/cheese to the mixture. Spread it thin on an oiled sheet pan and let it cool in the fridge while the oven was preheating to 460f. Parbaked the crust for about 20 mins until I started seeing some nice color, pulled it out and rested about 10 mins, topped, baked for another 10 mins. Damn good pizza!
I used a little less liquid than traditional polenta requires, and added some oil/cheese to the mixture. Spread it thin on an oiled sheet pan and let it cool in the fridge while the oven was preheating to 460f. Parbaked the crust for about 20 mins until I started seeing some nice color, pulled it out and rested about 10 mins, topped, baked for another 10 mins. Damn good pizza!
03-16-2018
, 12:30 PM
Made a pork loin rubbed with spicy Chinese mustard, salt, pepper, and some cinnamon also added a bit of homemade mayo. Served with warm sauerkraut with bacon and a little kimchi mixed in and some green beans.
The loin was a crazy good cut. So fatty. Not sure I’ve seen a pork loin with marbling before.
The loin was a crazy good cut. So fatty. Not sure I’ve seen a pork loin with marbling before.
03-16-2018
, 11:11 PM
That cioppino is looking mighty fine. I would sop up every drop. Is that sourdough toast with the nibble taken out?
The chicken pie looks nice too. Did you use the canned chicken or a freshly roasted bird?
Shabbos = challah
The chicken pie looks nice too. Did you use the canned chicken or a freshly roasted bird?
Shabbos = challah
Last edited by btc; 03-16-2018 at 11:17 PM.