Use steam to get great crust.
I didn’t cook this, but my wife and I have been grabbing pizza and wine from Dolly Parton the last few Friday’s. Best pizza I’ve ever had and the wine doesn’t hurt.
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A super easy thing i’ve been making lately is “smashed potatoes”.
Cut potatoes to large chunks, cook in a lot of heavily salted water until soft but not mushy.
Drain, dry.
Place on a baking pan. smash the potatoes a bit in whatever technique works for you (using another pan on top works).
Pour a ton of olive oil on it
Cook on 450 till its crispy af (takes like 45 minutes in my shitty oven, probably less in a decent one).
Serve with sour cream.
You can play around with extra flavors.
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I’m still on #TeamReverseSear. There is no doubt you can get a great result with a pan, but I think that Reverse Sear is more idiot-proof. Also I do all of the resting before the sear, so I get a hotter steak than if I let it rest 10 min after it’s done cooking in a pan.
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Was saving a pound of frozen lobster meat for a special occasion but it’s the end times so… sandwich and spaghetti.
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Made a bunch of tortillas today. Haven’t done this in awhile and I clearly suck at rolling out dough. I swear I used to be better at this.
I used 1/2 bread flour and 1/2 semolina because I had both lying around and I wanted to use it up. Not bad, kinda rustic-y, but I’d have been happier with plain AP flour.
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damn the only seafood i have in my house is a frozen bag of tilapia :(
you made laffa dude.
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Looks like laffa uses yeast. Flour tortillas don’t, but Tex-Mex style (what I made) does use baking powder to get a bit of rise from the dough.
I also make mine with lard, which might be problematic for laffa.
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I was joking, i’m just hungry and that looks like a laffa which would be pretty high on my wish list now.
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Marinating Greek ribs right now. Gonna also make cheddar biscuits.
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I follow the recipe but do on the stovetop in ~2 hours. Also only use one onion and tenderloin instead of thigh meat. I stopped ordering this at Thai restaurants because this recipe is better.
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No pics but add some of this to your next tater tot hotdish and thank me later. I used Cougar Gold. That cheese sauce is so good.
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Have you tried chicken thigh? Chicken thigh is usually a winner over breast.
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How does it melt? I usually only use it in crackers or cheese sandwiches. And usually only get it once a year or so.
Melted perfect with a double boiler and the evaporated milk. Expensive cheese sauce but I was tempted to just drink it.
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The recipe calls for thigh meat and I have used it in the past, but thigh meat is fatty and requires an extra step (fat removal), plus I hate handling raw chicken. I used breast meat once and it came out noticeably dry, but the tenderloins seem to come out ok. If you don’t have an aversion to handling raw chicken, thigh meat is the way to go.
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I just ordered a can of CG and a can of smoked cheddar. Will definitely try this recipe out once my product arrives.
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@marty still can’t believe we’re eating canned (tinned) cheese out here in the Pacific Northwest… And this is by choice!
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I have never tried it tbh, but every review has been stellar. Looking forward to it.