No cheese?
Unthinkable.
Maybe you need to fly to lower latitudes....
Tortillas sin queso.... Ay, Dios Mio....
Looks like chez moi.
But sometimes we go more for Surf and Turf.... aged prime beef and chilean sea bass..... it was my birthday, after all..
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Did I post this? New Year's Day.. Note the fancy paper plates, the disposable chop sticks and the Happy New Year gear... ;-)
The sake was excellent, btw and the beer... Sapporo... what else?
The sake was excellent, btw and the beer... Sapporo... what else?
No cheese on a pizza?
Tony, you fool.
Give me a call and I will take you through the anatomy of a Cal pizza.
Cheese was added only three times on this one.
Tony, you fool.
Give me a call and I will take you through the anatomy of a Cal pizza.
Cheese was added only three times on this one.
I'm from Barcelona... I ain't no fool.....
I guess adding cheese to you is a different league from Yours Truly.
When I add cheese to anything, I'm thinking Mount St. Helens in '80 and Mount Raineer. 40,000 years ago... As is a HUGE pile of cheese that melts over the side... no Reflection Lakes on my creations... A veritable lahar of cheese over Fife. I mean ADD cheese... not sprinkle it...
Do you know how BIG the Babybel familiar is? I wonder why they call it BABYbell. The thing is family sized... it's a BIGbell.
My kind.
I LOVE cheese. Lots of cheese. Queso, fromage, you got it. The bigger the better....
I guess adding cheese to you is a different league from Yours Truly.
When I add cheese to anything, I'm thinking Mount St. Helens in '80 and Mount Raineer. 40,000 years ago... As is a HUGE pile of cheese that melts over the side... no Reflection Lakes on my creations... A veritable lahar of cheese over Fife. I mean ADD cheese... not sprinkle it...
Do you know how BIG the Babybel familiar is? I wonder why they call it BABYbell. The thing is family sized... it's a BIGbell.
My kind.
I LOVE cheese. Lots of cheese. Queso, fromage, you got it. The bigger the better....
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@tonyEE Nice New Years spread! I see lots of things I am familiar with there.
My mother-in-law went completely overboard this year!
8 people sat down and ate for at least an hour and we barely ate half.
My mother-in-law went completely overboard this year!
8 people sat down and ate for at least an hour and we barely ate half.
Tony, Tony, Tony
What are us grown ups supposed to do with our cheese boy.
Everyone knows you can hide a crappy pizza behind a mountain of cheese. That why you go out for it.
For those in the know, it is a balance. I really didn’t think that needed to be explained to a Catalan guy named Tony.
You and I have worked many food items together. I didn’t think for a second that pizza was going to be one of them.
Cheese on, oh warrior Tony!
What are us grown ups supposed to do with our cheese boy.
Everyone knows you can hide a crappy pizza behind a mountain of cheese. That why you go out for it.
For those in the know, it is a balance. I really didn’t think that needed to be explained to a Catalan guy named Tony.
You and I have worked many food items together. I didn’t think for a second that pizza was going to be one of them.
Cheese on, oh warrior Tony!
Costco sells the minis of these.
https://www.costcobusinessdelivery....ginal,-0.71-oz,-36-ct.product.2001133820.html
Ay... but a great pizza requires a great cheese. Unless you're in Napoli, when they just put only a LOT of mozzarella. Seriously. it's the Mt. Vesuvius model...
Who cut the cheese? Huh? ;-)
I always pull my finger before I cut the cheese....
I believe you can get it in Western Europe.
Mild, I think it's the same. I haven't sliced this one, but the smaller ones we got in Spain last summer tasted just like ours in NA.
It's just.... bigger.... ;-)
Mild, I think it's the same. I haven't sliced this one, but the smaller ones we got in Spain last summer tasted just like ours in NA.
It's just.... bigger.... ;-)
Potatoes Anna. Pommes Anna.
Thin potatoes tossed in melted butter and herbs, stacked in pan. No cream, that is something else.
No cheese required unless you want to.
Sear. weighted down.
Bake, weighted down. Get stuff pressured together.
Bake more uncovered.
Remove from oven.
FLIP over on to plate while amazed guests watch! The bottom side which was initially cooked on stove seared is now the top, looking good and very caramelized. Last pic.
Slice like pie and serve.
Images not in order...cannot tell from phone..?
Thin potatoes tossed in melted butter and herbs, stacked in pan. No cream, that is something else.
No cheese required unless you want to.
Sear. weighted down.
Bake, weighted down. Get stuff pressured together.
Bake more uncovered.
Remove from oven.
FLIP over on to plate while amazed guests watch! The bottom side which was initially cooked on stove seared is now the top, looking good and very caramelized. Last pic.
Slice like pie and serve.
Images not in order...cannot tell from phone..?
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oiishi des...
Looks like we have the same taste in food and the same dishes... New Year's is always a feast.
BTW, I see you hid the mochi... we did too..... the first thing that goes through your mouth in the morning.... it's sort of like brunch, you start at 9AM and finish chewing it at 11:30AM...
;-)
A bit of research last night has pointed me to instant pot on yog mode being a good way to do the fermentation, so I will try that. As the same instant pot will be used for the steaming I'll have to find a suitable bowl to go inside but a plan is forming.
Somwhere I have a picture from around 1990 of bread dough rising on top of my Radford Valve amp.
Bill, please post a photo of your instant pot and idli steamer...
Ours is a stand, 3 round plates with 4 places each for the batter, so a batch of 12 can be made, used inside a pressue cooker, without weight.
We got it long back, about 1969 IIRC.
Ours is a stand, 3 round plates with 4 places each for the batter, so a batch of 12 can be made, used inside a pressue cooker, without weight.
We got it long back, about 1969 IIRC.
We use both of our instant pots weekly. Good for so many things. And yes, the yogurt setting is ideal for dough.