Cooking a Good Everything Else

It seems that both the pooch and I approve!

Last two pizzas and Mark's chili on the last page are awesome. In my role as a chili judge for the last 15 years or so I'd give that red chili top marks on both color and consistency.

I really should try a NY style, high hydration dough. I made sourdough for a while during the covid craze, and loved it. It was just so much work, and so difficult to deal with. That said, the crust looks really nice, and well worth it.

Cooking it on top of the dog crate seemed a little cruel.

Nice pizza, steve! That's also how I like my crust.

That is some great looking pizza.

LOL

No wonder his eyes are so big!

will quickly admit i cackled

such a fantastic pepperoni pie steve

Nice looking pizzas.

I went Detroit style last night:

Hell yeah

not sure pure detroit
no visible auto parts

would still eat the whole thing

Woah buddy! Nice pie!

Maybe it makes it Not Detroit anymore, but I've stopped with the stripes of sauce electing to spread it instead. The leftover sauce from Kenji's Detroit pizza recipe makes for some great chicken parm too.

Have any of you Detroit makers used "brick cheese"? I've always wanted to try it but never took the plunge.

I made a pizza that I was quite pleased with -

I always use brick. There's a store, Central Market, nearby that stocks it. Pretty reasonably priced too. If they didn't have it I wouldn't bother ordering it from amazon or anything. I haven't tried with mozzarella, so I can't really compare the 2. The blackened carmelized edges sure taste good with the brick though.

Not regularly. I've only found it locally in a specialty cheese store and it's not convenient. So I usually use mozzarella, maybe some muenster or cheddar or jack if I have some to use up.

I've made 2 batches of fudge. Premade chicken enchiladas, just need to go in the oven tomorrow. Now getting started on tiramisu. I'm tired. Should have started sooner, lol. We're having the wackiest Christmas dinner, chicken enchiladas and lasagna. Wtf?!

I’m tired too. My dishwasher has been running almost constantly the last 2 days.

I think I’d make enchiladas my appetizer & lasagna the entree. Or if I had enough wine the enchilada on top of the lasagna. Fancy presentation.

I’m making Momofuku Bo ssam for Xmas. A $30 five pound piece of meat vs a $200 beef tenderloin.

I made pork belly banh mi crostinis tonight. Also, get a chicken liver mousse crostini by default. Was happy with everything but the pork belly. Would make again, but just use a piece of steakhouse style bacon seared in a pan.

Yum. I'm done. Bedtime for me, NFL gonna come early tomorrow.

Visually looks amazing, I think the pate is more of seasoning than substance so use less and then the pork belly should be seared hard so it’s not overpowering with the chewy/greasy texture.

The Bo Saam recipe is great and lots of fun how Chang describes it

I sense a distinct foreign flair!

D.O.P from somewhere in the south of Italy or Alabama.