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Guildenstern Mother posted:Yeah, there's tons of info on all those though, there's not much sauce chatter that I've seen. Maybe its not super important. In pizza related news I was at the store and accidentally got more prosciutto than I'd planned on at the deli counter, so its going on the pizza. Its also maybe getting crisped up just a tiny bit and going the cheddar/green onion risotto later this week assuming I don't just eat it like the savage that I am. Are you asking specifically how to make pizza sauce? That link has one, or you can use your favorite marinara, or a little olive oil, or literally whatever you want. I will sometimes just blend a can of tomatoes with some garlic and half an onion. I make leftovers pizza all the time with curry or chile verde or whatever there's extra sauce of.
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Aug 25, 2020 04:51
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bartolimu posted:I've never used a protein powder for anything so uh, probably not. But I'm not opposed to insect protein in general. When I was in Jalisco I had chapulines (grasshoppers) and while the preparation was kinda bad I didn't hate the bugs themselves. Would try again. I did not need to read that. Mr. Wiggles posted:I go through my tomatoes with chopsticks, pulling off any worms that I find. I just throw them on to the hot Vegas pavement and they mummify in minutes. Same but without the mummification and with more yeeting off the deck.
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Sep 25, 2020 18:54
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This is all fiddly poo poo though. Was your chicken just not browned enough, or was it actually not fully cooked? Do you have a meat thermometer? I agree your oven sounds fucky.
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Nov 4, 2020 02:16
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I always do sourdough bread, onion, celery, tart green apple, wild rice, pine nuts, Hella Sage. It goes in the turkey, under the turkey, it goes compressed in a baking dish with lots of chicken stock and butter (or mushroom for veg) kind of like a savory bread pudding. It's my favorite holiday dish by far.
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Nov 21, 2020 18:46
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sweat poteto posted:I do not understand stuffing (as evidenced by this forums username). Savory bread pudding I can get behind. But apple and rice?? The tart apple complements the sourdough and savory and the wild rice is a nice texture contrast + nutty flavor.
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Nov 22, 2020 07:29
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