Hmm. I've never done the math on the cost of home made pizza before.
6 bucks for block of cheese
6 bucks for a jar of nice sauce
5 bucks for bag of flour
4 bucks for jar of yeast 4 bucks for bag of sugar
4 bucks for big thing of salt
4 bucks for some olive oil
Mind you most of these ingredients last a while and yield plenty of dough over their shelf life so I wonder how it really breaks down per pizza.
Well I have a suggestion to save you 4 bucks right there
I use the sugar for other things than proofing the yeast.
Like coffee and such. Other baked goods.
Really the flour and sugar and olive oil and salt I just keep around.
Also, I just noticed. $4 for olive oil? Are you getting the smallest container possible? Might as well splurge and get the big jug and save on volume. Not like it goes bad.
Uh, olive oil absolutely goes bad.
If you can go through a big ol' jug in a couple of months, go for it, but you basically don't want to be keeping olive oil longer than 6 months.
Yeah usually like a 4oz bottle. I really only use two tablespoons in my recipe anyway. And not for much other cooking where I lean towards vegetable or canola oils.
Yeah, do not buy a huge jug of olive oil if you are not gonna use it.
Olive oil is fruit juice. Fruit juice is best fresh.
It doesn't go bad as in gonna-make-you-puke bad. But hell yes fresh is best, especially when using for anything where the oil flavour is a big draw. Salad dressings, mayonaise etc.
If I have oil that's starting to lose it's flavour then I just turn it into a flavoured oil. Just add a bunch of fresh garlic, shake it up good so the garlic is completely oiled and then wait a while (I shake it every few days for good measure). Boom, garlic oil!
Again, yes, oil breaks down and goes rancid. Most olive oil will give up the ghost between a year and 18 months.
Edit: but this flavoring idea is fucking genius, for sure.
Yeah I've seen them and they sound absolutely awesome, just never had them before.
I wonder how they cook them. Probably fry them, which kinda sucks cuz if there's another way I could probably make them at home
hmm
Just buy them in the freezer section of the grocery store and reheat them in the microwave
Unless you're in a hurry, I would highly suggest preparing them in the oven. They get soggy when you microwave them, but have a nice, firm, crisp coating when you make them in the oven. Crisp might be the wrong word here. The pancake is still fluffy, but it's got a nice bite on the outside.
Yeah I've seen them and they sound absolutely awesome, just never had them before.
I wonder how they cook them. Probably fry them, which kinda sucks cuz if there's another way I could probably make them at home
hmm
Just buy them in the freezer section of the grocery store and reheat them in the microwave
Unless you're in a hurry, I would highly suggest preparing them in the oven. They get soggy when you microwave them, but have a nice, firm, crisp coating when you make them in the oven. Crisp might be the wrong word here. The pancake is still fluffy, but it's got a nice bite on the outside.
Yeah I've seen them and they sound absolutely awesome, just never had them before.
I wonder how they cook them. Probably fry them, which kinda sucks cuz if there's another way I could probably make them at home
hmm
Just buy them in the freezer section of the grocery store and reheat them in the microwave
Unless you're in a hurry, I would highly suggest preparing them in the oven. They get soggy when you microwave them, but have a nice, firm, crisp coating when you make them in the oven. Crisp might be the wrong word here. The pancake is still fluffy, but it's got a nice bite on the outside.
Of course I'm in a hurry! I'm try to eat Flapsticks!
Hmm. I've never done the math on the cost of home made pizza before.
6 bucks for block of cheese
6 bucks for a jar of nice sauce
5 bucks for bag of flour
4 bucks for jar of yeast 4 bucks for bag of sugar
4 bucks for big thing of salt
4 bucks for some olive oil
Mind you most of these ingredients last a while and yield plenty of dough over their shelf life so I wonder how it really breaks down per pizza.
Well I have a suggestion to save you 4 bucks right there
I use the sugar for other things than proofing the yeast.
Like coffee and such. Other baked goods.
Really the flour and sugar and olive oil and salt I just keep around.
Also, I just noticed. $4 for olive oil? Are you getting the smallest container possible? Might as well splurge and get the big jug and save on volume. Not like it goes bad.
Uh, olive oil absolutely goes bad.
If you can go through a big ol' jug in a couple of months, go for it, but you basically don't want to be keeping olive oil longer than 6 months.
Yeah usually like a 4oz bottle. I really only use two tablespoons in my recipe anyway. And not for much other cooking where I lean towards vegetable or canola oils.
Yeah, do not buy a huge jug of olive oil if you are not gonna use it.
Olive oil is fruit juice. Fruit juice is best fresh.
Oh, interesting. I buy the biggest jug I can get (gallon?) when I go to Costco and go through it in a few months. Less if I need to make a new batch of salad dressing.
You're doin' it right. I was de-va-stated when we went to a tiny little Olive farm in Paso Robles, CA, bought some expensive, really nice Olive Oil, and then absolutely did not have the balls to use it in anything, trying to save it for something special. When I finally got up the gumption a year or so later, I found it smelled rotten and it had to be thrown away.
You wanna be going through your olive oil in a handful of months. It's good and good for your you, use it! You can even fry with it if you really want to, just use a low heat! It lends its flavor to things you fry in it, and that's okay, because it is a good flavor!
I find refrigerating olive oil will really extend its shelf life. It solidifies, so I have to think about it in advance if I'm going to use it, but since I live alone and don't cook a whole lot, even small bottles need to last a while.
I find refrigerating olive oil will really extend its shelf life. It solidifies, so I have to think about it in advance if I'm going to use it, but since I live alone and don't cook a whole lot, even small bottles need to last a while.
The magic of electricity and refrigeration technology cannot be overstated.
Yes, it will leach some flavor out of the things you eat, but being able to keep things cool and freeze things without transporting actual ice blocks to your house is a Goddamned miracle and nobody ever thinks about it.
The solution is to order a bunch of naan. Then you'll end up with no food, but some naan, after your next meal. At which point you'll order more food, to go with your naan. Repeat.
Basically, you'll want to create the 'Indian Food of Theseus'.
The important question is.
What is your fav naan?
There is no wrong answer
Except peshwari. That is bad and you should feel bad
I sometimes like a peshwari naan if I'm eating a hot and sour curry like a dansak.
But chapattis > naans anyway
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
Garlic Naan is the omega bread. It is the ultimate form of bread.
I appreciate that she includes so many pictures with her recipes. Gotta know what my meal is supposed to look like!
She had plans of being a photojournalist before she married a rancher and moved onto a farm and had a bunch of kids.
She started taking photos of the food she was cooking as a hobby and the quality of the photos and the fact that she makes rich comfort food designed to keep you going while you drive cattle all day are what made her successful.
Hmm. I've never done the math on the cost of home made pizza before.
6 bucks for block of cheese
6 bucks for a jar of nice sauce
5 bucks for bag of flour
4 bucks for jar of yeast 4 bucks for bag of sugar
4 bucks for big thing of salt
4 bucks for some olive oil
Mind you most of these ingredients last a while and yield plenty of dough over their shelf life so I wonder how it really breaks down per pizza.
Well I have a suggestion to save you 4 bucks right there
I use the sugar for other things than proofing the yeast.
Like coffee and such. Other baked goods.
Really the flour and sugar and olive oil and salt I just keep around.
Also, I just noticed. $4 for olive oil? Are you getting the smallest container possible? Might as well splurge and get the big jug and save on volume. Not like it goes bad.
Uh, olive oil absolutely goes bad.
If you can go through a big ol' jug in a couple of months, go for it, but you basically don't want to be keeping olive oil longer than 6 months.
Yeah usually like a 4oz bottle. I really only use two tablespoons in my recipe anyway. And not for much other cooking where I lean towards vegetable or canola oils.
Yeah, do not buy a huge jug of olive oil if you are not gonna use it.
Olive oil is fruit juice. Fruit juice is best fresh.
Oh, interesting. I buy the biggest jug I can get (gallon?) when I go to Costco and go through it in a few months. Less if I need to make a new batch of salad dressing.
You're doin' it right. I was de-va-stated when we went to a tiny little Olive farm in Paso Robles, CA, bought some expensive, really nice Olive Oil, and then absolutely did not have the balls to use it in anything, trying to save it for something special. When I finally got up the gumption a year or so later, I found it smelled rotten and it had to be thrown away.
You wanna be going through your olive oil in a handful of months. It's good and good for your you, use it! You can even fry with it if you really want to, just use a low heat! It lends its flavor to things you fry in it, and that's okay, because it is a good flavor!
And the quality of the oil is a huge factor in smoke point.
There isnt a whole lot of regulations that are enforced around olive oil quality levels, and you can think youre buying an extra virgin which'll smoke at like 150 degrees, while a genuine extra virgin that follows specific standards, you can get up to 250 degrees before reaching smoke point with those.
Hmm. I've never done the math on the cost of home made pizza before.
6 bucks for block of cheese
6 bucks for a jar of nice sauce
5 bucks for bag of flour
4 bucks for jar of yeast 4 bucks for bag of sugar
4 bucks for big thing of salt
4 bucks for some olive oil
Mind you most of these ingredients last a while and yield plenty of dough over their shelf life so I wonder how it really breaks down per pizza.
Well I have a suggestion to save you 4 bucks right there
I use the sugar for other things than proofing the yeast.
Like coffee and such. Other baked goods.
Really the flour and sugar and olive oil and salt I just keep around.
Also, I just noticed. $4 for olive oil? Are you getting the smallest container possible? Might as well splurge and get the big jug and save on volume. Not like it goes bad.
Uh, olive oil absolutely goes bad.
If you can go through a big ol' jug in a couple of months, go for it, but you basically don't want to be keeping olive oil longer than 6 months.
Yeah usually like a 4oz bottle. I really only use two tablespoons in my recipe anyway. And not for much other cooking where I lean towards vegetable or canola oils.
Yeah, do not buy a huge jug of olive oil if you are not gonna use it.
Olive oil is fruit juice. Fruit juice is best fresh.
Oh, interesting. I buy the biggest jug I can get (gallon?) when I go to Costco and go through it in a few months. Less if I need to make a new batch of salad dressing.
You're doin' it right. I was de-va-stated when we went to a tiny little Olive farm in Paso Robles, CA, bought some expensive, really nice Olive Oil, and then absolutely did not have the balls to use it in anything, trying to save it for something special. When I finally got up the gumption a year or so later, I found it smelled rotten and it had to be thrown away.
You wanna be going through your olive oil in a handful of months. It's good and good for your you, use it! You can even fry with it if you really want to, just use a low heat! It lends its flavor to things you fry in it, and that's okay, because it is a good flavor!
And the quality of the oil is a huge factor in smoke point.
There isnt a whole lot of regulations that are enforced around olive oil quality levels, and you can think youre buying an extra virgin which'll smoke at like 150 degrees, while a genuine extra virgin that follows specific standards, you can get up to 250 degrees before reaching smoke point with those.
I've seen like a dozen shockumentaries on "Olive Oil is the biggest scam in the universe". Basically just buy it at Costco, that crap is solid, if not artisanal.
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Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
Hmm. I've never done the math on the cost of home made pizza before.
6 bucks for block of cheese
6 bucks for a jar of nice sauce
5 bucks for bag of flour
4 bucks for jar of yeast 4 bucks for bag of sugar
4 bucks for big thing of salt
4 bucks for some olive oil
Mind you most of these ingredients last a while and yield plenty of dough over their shelf life so I wonder how it really breaks down per pizza.
Well I have a suggestion to save you 4 bucks right there
I use the sugar for other things than proofing the yeast.
Like coffee and such. Other baked goods.
Really the flour and sugar and olive oil and salt I just keep around.
Also, I just noticed. $4 for olive oil? Are you getting the smallest container possible? Might as well splurge and get the big jug and save on volume. Not like it goes bad.
Uh, olive oil absolutely goes bad.
If you can go through a big ol' jug in a couple of months, go for it, but you basically don't want to be keeping olive oil longer than 6 months.
Yeah usually like a 4oz bottle. I really only use two tablespoons in my recipe anyway. And not for much other cooking where I lean towards vegetable or canola oils.
Yeah, do not buy a huge jug of olive oil if you are not gonna use it.
Olive oil is fruit juice. Fruit juice is best fresh.
It doesn't go bad as in gonna-make-you-puke bad. But hell yes fresh is best, especially when using for anything where the oil flavour is a big draw. Salad dressings, mayonaise etc.
If I have oil that's starting to lose it's flavour then I just turn it into a flavoured oil. Just add a bunch of fresh garlic, shake it up good so the garlic is completely oiled and then wait a while (I shake it every few days for good measure). Boom, garlic oil!
this is distinctly unwise, because botulism fuckin' loves it some garlic
McDonald's is bringing back Monopoly on October 13... I knew it was coming because they always mail out a coupon booklet just before the event and the coupons are set to expire just before the promotion begins.
PSN: TheArcadeBear
Steam: TheArcadeBear
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The GeekOh-Two Crew, OmeganautRegistered User, ClubPAregular
MichaelLCIn what furnace was thy brain?ChicagoRegistered Userregular
edited October 2015
One of the restaurants here at Disney World is supposed to be an old-timey diner, buffet style.
Their "fish and chips" are these weird soft battered fish pieces with Terra taro chips mixed in.
I'm not sure if that's the place not knowing what fish n' chips are, or a great trolling.
MichaelLC on
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Mego Thor"I say thee...NAY!"Registered Userregular
One of the restaurants here at Disney World is supposed to be an old-timey diner, buffet style.
Their "fish and chips" are these weird soft battered fish pieces with Terra taro chips mixed in. I'm not sure if that's the place not knowing what fish n' chips are, or a great trolling.
Hollywood & Vine? So jealous!
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
Garlic Naan is the omega bread. It is the ultimate form of bread.
I do love me some garlic naan. Also cheesey naan. Now, I'm not gonna suggest everybody tries this because to do so could result in some sort of mass event with possible disastrous effects for mankind, but my favourite thing to do is ask the chef at my favourite Indian places to make cheesey garlic naan bread.
Like I said, one or two of you at a time, we don't want to upset the balance between man and Earth here and fuck everything up.
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Please, Lord and Savior, let the pizza place be open when I get home.
Edit: dammit why does everything close at 10pm!!!!
There's a farmers market out by us every saturday. They've got a meat company that sets up a stall and has fresh smoked sausage and bacon and steaks and salami and all that. Tried the salami and bacon so far. A++. Then last saturday we bought three pounds of their smoked sausage. Just the right amount of spice. Sliced some up and threw it in with our pasta sauce. Was really good!
One of the restaurants here at Disney World is supposed to be an old-timey diner, buffet style.
Their "fish and chips" are these weird soft battered fish pieces with Terra taro chips mixed in. I'm not sure if that's the place not knowing what fish n' chips are, or a great trolling.
Hollywood & Vine? So jealous!
Yes! Everything else was fine, the meatballs and the pork loin were good.
Went there, Crystal Palace, and Tusker House; probably Palace was the best with Winnie Pooh & Co.
When our CC saw Tigger, she climbed up on the table like a litte monkey to get away from him.
Posts
Sorry you missed out on a sausage party
Bar naan.
Satans..... hints.....
It's good. But it's not keema naan
Breakfast corn dog: breakfast sausage instead of hot dog and pancake batter instead of cornmeal batter
They also make them in Blueberry or Chocolate Chip
Again, yes, oil breaks down and goes rancid. Most olive oil will give up the ghost between a year and 18 months.
Edit: but this flavoring idea is fucking genius, for sure.
I wonder how they cook them. Probably fry them, which kinda sucks cuz if there's another way I could probably make them at home
hmm
Just buy them in the freezer section of the grocery store and reheat them in the microwave
Definitely trying it this weekend.
Steam ID - VeldrinD | SS Post | Wishlist
Of course I'm in a hurry! I'm try to eat Flapsticks!
You're doin' it right. I was de-va-stated when we went to a tiny little Olive farm in Paso Robles, CA, bought some expensive, really nice Olive Oil, and then absolutely did not have the balls to use it in anything, trying to save it for something special. When I finally got up the gumption a year or so later, I found it smelled rotten and it had to be thrown away.
You wanna be going through your olive oil in a handful of months. It's good and good for your you, use it! You can even fry with it if you really want to, just use a low heat! It lends its flavor to things you fry in it, and that's okay, because it is a good flavor!
Pasolivo also had fucking artisan salts.
Ghost pepper salt is some rad shit, tell you what.
The magic of electricity and refrigeration technology cannot be overstated.
Yes, it will leach some flavor out of the things you eat, but being able to keep things cool and freeze things without transporting actual ice blocks to your house is a Goddamned miracle and nobody ever thinks about it.
I sometimes like a peshwari naan if I'm eating a hot and sour curry like a dansak.
But chapattis > naans anyway
Need some stuff designed or printed? I can help with that.
I like making mac and cheese. I put cauliflower in it.
Need some stuff designed or printed? I can help with that.
http://thepioneerwoman.com/cooking/macaroni-cheese/
it's easy and delicious and wonderful
Need some stuff designed or printed? I can help with that.
I appreciate that she includes so many pictures with her recipes. Gotta know what my meal is supposed to look like!
She had plans of being a photojournalist before she married a rancher and moved onto a farm and had a bunch of kids.
She started taking photos of the food she was cooking as a hobby and the quality of the photos and the fact that she makes rich comfort food designed to keep you going while you drive cattle all day are what made her successful.
I like her a lot.
Need some stuff designed or printed? I can help with that.
And the quality of the oil is a huge factor in smoke point.
There isnt a whole lot of regulations that are enforced around olive oil quality levels, and you can think youre buying an extra virgin which'll smoke at like 150 degrees, while a genuine extra virgin that follows specific standards, you can get up to 250 degrees before reaching smoke point with those.
I've seen like a dozen shockumentaries on "Olive Oil is the biggest scam in the universe". Basically just buy it at Costco, that crap is solid, if not artisanal.
this is distinctly unwise, because botulism fuckin' loves it some garlic
Maybe not as good as a homemade pie, but when pizza's on a bagel I can have pizza any time.
Steam: TheArcadeBear
Their "fish and chips" are these weird soft battered fish pieces with Terra taro chips mixed in.
I'm not sure if that's the place not knowing what fish n' chips are, or a great trolling.
Hollywood & Vine? So jealous!
I do love me some garlic naan. Also cheesey naan. Now, I'm not gonna suggest everybody tries this because to do so could result in some sort of mass event with possible disastrous effects for mankind, but my favourite thing to do is ask the chef at my favourite Indian places to make cheesey garlic naan bread.
Like I said, one or two of you at a time, we don't want to upset the balance between man and Earth here and fuck everything up.
There's a farmers market out by us every saturday. They've got a meat company that sets up a stall and has fresh smoked sausage and bacon and steaks and salami and all that. Tried the salami and bacon so far. A++. Then last saturday we bought three pounds of their smoked sausage. Just the right amount of spice. Sliced some up and threw it in with our pasta sauce. Was really good!
That's the sausage tale of the day.
Yes! Everything else was fine, the meatballs and the pork loin were good.
Went there, Crystal Palace, and Tusker House; probably Palace was the best with Winnie Pooh & Co.
When our CC saw Tigger, she climbed up on the table like a litte monkey to get away from him.