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New Food Thread, No Title sorry old mike

Thats a first, I've never seen Fritos on a Bruschetta before.
Anchovies with fresh tomatoes and scallions with a little garlic, and parsley in the oven 10-15 minutes good to go.
 
Here's some okay pizza. Got it for my guys today. I'll be tasting it for several hours after, though...

I usually prefer to do deli sandwiches for a team lunch, but some of my new guys are still young and like to put back 5-6 slices of pizza. I would need a nap after that.

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tesoro said:
Good cookin is about the easiest skill to master in life. Right after laziness!
Click to expand...
If there were only a couple tips I could give to help someone become a better cook, it is

1) stop cooking meat by time. Learn temps (safe and done) for most everything. A good instand read thermometer with alarm is $20. Set your temp, walk away. No checking on things, opening the oven/grill/smoker. I even use it in my baking. Dough temps are important. Use the probe as an oven thermometer. Its helpful to know roughly how long something will take for other steps of the dish, but not for doneness.

2) get a food scale. Especially for dry ingredients. Ever wonder how much a cup of flour actually is? Pack it down and it could weigh 6-7 ounces. Sifted, 2-3 ounces. 4-1/2oz by weight is generally accepted for 1C flour. Also, salt, ever notice fine table salt is way saltier than kosher or sea salt? Well, its just like gun powder, some are really fine, other huge flakes. It going by volume, its quite a difference.

3) learn some basics like how to properly preheat a stainless pan, what seasonings are typically used together, what fat+liquid does cold vs hot, spicy+sweet, acid+base, and this can get you well on your way to upping your dishes
 
I could first hand tell you that Barb and mikeinct(Mike) put on one heck of a spread. Food is always well presented and my uncle Mike and beautiful Barb are the very best host's as well. And just think we met over a powder trade on here. And we got some great friends out of the deal too!!!
We'll be out to CT in the near future I hope we get a chance to meet you guys.
 
I make homemade pizza regularly, and create unique breads to bake. I’ve thought many times about building an outdoor wood fire pizza oven. However, I don’t believe that I would get enough use from it. Specially with mountain winters. Mike has inspired me. I made a batch of pizza dough this morning while making breakfast. Let it rise through the day. I just assembled a Chicago deep dish pizza in a deep 10” skillet, and slid into oven.
 
John, this time Bring Your Pretty Wife. The kid Had to Haul pizza all the way back to Pa. I was buds with his uncles & aunt.Way Back When.
 
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Too easy Morgan, u 2 can bake your own. With these component shortages we need a second bad habit. grin grin uncle mike ps. thank you
 
My neighbor runs a smoked meat take out business and I support him when I can, we also cook together (shared back yard) at times. I picked up this smoked beef plate rib from him and it was killer! I took the left overs and made machaca.

Favorite beef roast, prepared how you like, shredded or sliced thin. Left overs are perfect.

Heat in medium hot pan with onions, jalapeno, garlic and diced tomato until onions become translucent, about 3-4 minutes. Add in beaten egg, scramble to desired doneness. Serve with hot fresh tortilla and a grilled jalapeno, enjoy!20211224_174811.jpg20211225_103216.jpg20211225_103803.jpg
 
Tonights dinner, still under construction, is chicken tacos and I'm making cactus salad again. I was out of almost everything for it, so other than onion and garlic (evoo, salt too) i had to buy everything. Including a Tamarindo Jarrito soda, it came to a few pennies over $10. Thats 1lb of pre de-slimed, washed and diced nopales, bunch of cilantro, 2 jalapeno, 4 limes, 4 roma tomatoes, 1/4lb queso fresco. Will start on the salad soon as the chicken rests before shredding, maybe ill take some pics along the way.
 
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