Did you at least add some balsamic vinegar to that bruscetta?
I too have taken up cooking this year, and am pleased with the results. I am enjoying recipe books a fair bit.
I'll be honnest: I love good food, as I love wearing cotton. I enjoy it, but I don't feel the need to know how it works. Not that I sometimes don't wish I were a good cook with a fine grasp on the more refined stuff, but I count myself lucky if I can succesfully reproduce the same 20 or so dishes known to me on a daily basis.
aspro said:Did you at least add some balsamic vinegar to that bruscetta?
I too have taken up cooking this year, and am pleased with the results. I am enjoying recipe books a fair bit.
Somebody didn't RTFA I used a balsamic reduction. It's a good hobby because afterwards, you have delicious food!
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Tell me to get back to rewriting this site so it's not horrible on mobileYoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.
aspro said:I did not even notice that link until now, thanks Yoda.
That link is kinda tiny and hidden, isn't it. Alas!
SteelAttack said:Yoda, learn and then teach me how to make an outstanding pizza dough. That's all I ever ask from the universe.
I've been making pizza every week most of the year, so part one is already done. My recipe and instructions are the first blog post. The keys are basically use good flour, and add some gluten flour if you're not using 00 pizza flour. I'm not sure what to recommend in Mexico for all-purpose flours, but I use Five Roses unbleached all purpose. The gluten is what makes the dough stretchy and strong so adding just a little bit of it works wonders on the quality of the dough.
Unmentioned in the post is actually cooking the dough, it's important to preheat the oven fully to as high as your oven will allow. With a pizza stone, you want to give it 30 minutes to and hour to make sure the stone properly heats.
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Tell me to get back to rewriting this site so it's not horrible on mobilehttp://plateoftheart.wordpress.com/2014/11/13/pizza-living/
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Tell me to get back to rewriting this site so it's not horrible on mobileSweet thanks! I'm gonna try it out myself and then I shall be known as SeƱor Pizza.
aspro said:What are your thoughts on tabasco and pasta?
Tabasco integrates well into red sauces. Also good on pizza. Though I don't think I'd be too eager to have it as an outright substitute and say eat linguine coated in Tobasco.
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Tell me to get back to rewriting this site so it's not horrible on mobileYodariquo said:aspro said:What are your thoughts on tabasco and pasta?Tabasco integrates well into red sauces. Also good on pizza. Though I don't think I'd be too eager to have it as an outright substitute and say eat linguine coated in Tobasco.
It is a great way to revive leftovers. Though lately I have been throwing Jalepeno Tabasco on everything other than cereal just to see if I still feel.
Plate of the Art
Day 1 brought the wonders of bruschetta on focaccia.
Day 2 is polenta with mushroom ragout.
Who knows what the future will bring, but whatever it'll be, it'll be Plate of the Art!
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Tell me to get back to rewriting this site so it's not horrible on mobile