OFFICIAL THREAD: General Cookery and Discussion

[Lizard23]

That was my initial thought but it seemed too prosaic.

i think the juxtaposition would be perfect but see your point.

wonder if you could do a homemade lemon infused vodka to kick it up a notch. Obviously not sweet at all, but just to add some additional refreshment to counterbalance the demi.

 

[Piobaire]

I was wondering about a Sauternes.

 

[Omega Male]

It's the quiet skill of engineering and craftsmanship that gets me with the video. He has a confidence and command that comes from doing something many many times.

But like, how many tandoors can one man be expected to build in a lifetime?

That's a lot of ******* work to end up with a floppy skin chicken.

 

[nootje]

Ice cold limoncello could work. As it happens, I’m making two small batches to compare zest vs peels.

 

[jcman311]

The start of Detroit pizza.

 

[jcman311]

Ah crap. -1 for my “artisan” KitchenAid. ?

 

[Omega Male]

Oysters Bingo.

 

[Piobaire]

View attachment 1568667

Oysters Bingo.

Is that where one of them is bad and everyone hopes it's not theirs?

 

[Texasmade]

The start of Detroit pizza.
View attachment 1568658

final product of Detroit pizza

 

[jcman311]

So good and so easy.

 

[Piobaire]

It's still so funny this is a thing. I never actually got this inside Detroit, it was always at an Eye-tie bakery in Dearborn or Southgate or Allen Park. You'd buy them for cheap on a foil baking sheet, like $8 back in the 90s, then take it home and dress it up a bit. That crusty cheese at the edge is what is was all about.

 

[jcman311]

That crusty cheese at the edge is what is was all about.

Peak pizza?

 

[Piobaire]

Peak pizza?

I'm not qualified to say. We'll have to wait until he's done ******* up the steak thread and invades this one.

 

[jcman311]

I'm not qualified to say. We'll have to wait until he's done ******* up the steak thread and invades this one.

I'm qualified to call it. You know, I change out my cast iron cookware every 3 steaks because that's what my butcher told me to do for peak performance. I know it could last at least 3000 steaks, but why chance it?

 

[brokencycle]

I'm qualified to call it. You know, I change out my cast iron cookware every 3 steaks because that's what my butcher told me to do for peak performance. I know it could last at least 3000 steaks, but why chance it?

But that's because he talked to the head engineer at Staub.