What did everyone cook today?
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I was motivated by Dr_Pain and his Valentines Day post. So tonight some homemade pizza with sour dough crust using my old starter. The sauce was a jar of Marinara I canned from last years tomatoes. Sautéed fresh mushrooms and onions. Browned a half pound of ground beef I ground from beef filet tail pieces. The pepperoni and salami was store bought, but good stuff. The cheese was a blend of shredded Mozz and some of my smoked Pepper Jack. I topped it off with my canned hot banana peppers from last year.
I made to much dough, so a second pizza was done in the carbon steel skillet. It did not have the ground beef or salami, just pepperoni with the veggies.
Life is good and I’m getting fatter.GWG8541 great looking pizzas. I grew up eating rectangular pizzas. I didn’t even know there was round pizzas until I was about 10!
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I was motivated by Dr_Pain and his Valentines Day post. So tonight some homemade pizza with sour dough crust using my old starter. The sauce was a jar of Marinara I canned from last years tomatoes. Sautéed fresh mushrooms and onions. Browned a half pound of ground beef I ground from beef filet tail pieces. The pepperoni and salami was store bought, but good stuff. The cheese was a blend of shredded Mozz and some of my smoked Pepper Jack. I topped it off with my canned hot banana peppers from last year.
I made to much dough, so a second pizza was done in the carbon steel skillet. It did not have the ground beef or salami, just pepperoni with the veggies.
Life is good and I’m getting fatter. -
ND Mike
Had both grills going last night. made soft pretzels in the pellet grill and a ribeye with wild mushroom gravy on the charcoal. Grand sons wanted pretzels!RON PARRISH they both look great
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I was motivated by Dr_Pain and his Valentines Day post. So tonight some homemade pizza with sour dough crust using my old starter. The sauce was a jar of Marinara I canned from last years tomatoes. Sautéed fresh mushrooms and onions. Browned a half pound of ground beef I ground from beef filet tail pieces. The pepperoni and salami was store bought, but good stuff. The cheese was a blend of shredded Mozz and some of my smoked Pepper Jack. I topped it off with my canned hot banana peppers from last year.
I made to much dough, so a second pizza was done in the carbon steel skillet. It did not have the ground beef or salami, just pepperoni with the veggies.
Life is good and I’m getting fatter.GWG8541 good looking pies
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I’m my own quality control here in my shop. Lol
You never work a day in your life if you love what you do.
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I was motivated by Dr_Pain and his Valentines Day post. So tonight some homemade pizza with sour dough crust using my old starter. The sauce was a jar of Marinara I canned from last years tomatoes. Sautéed fresh mushrooms and onions. Browned a half pound of ground beef I ground from beef filet tail pieces. The pepperoni and salami was store bought, but good stuff. The cheese was a blend of shredded Mozz and some of my smoked Pepper Jack. I topped it off with my canned hot banana peppers from last year.
I made to much dough, so a second pizza was done in the carbon steel skillet. It did not have the ground beef or salami, just pepperoni with the veggies.
Life is good and I’m getting fatter.GWG8541 man oh man you had me until the beer
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Lance a tough job but someone has to do it
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Lance Love your quality control dept. Lol. It’s the only one that’s not ruled by external forces.
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I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.
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Some quick spaghetti.
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I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.
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PapaSop food looks great, I am surprised you have an electric stove tho. I thought all professional chefs used gas
kyle said in What did everyone cook today?:
PapaSop food looks great, I am surprised you have an electric stove tho. I thought all professional chefs used gas
Nothing professional here. We hail from survival status.
Only wish I had a gas range. My youngest son does though. Super jealous. 
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I was motivated by Dr_Pain and his Valentines Day post. So tonight some homemade pizza with sour dough crust using my old starter. The sauce was a jar of Marinara I canned from last years tomatoes. Sautéed fresh mushrooms and onions. Browned a half pound of ground beef I ground from beef filet tail pieces. The pepperoni and salami was store bought, but good stuff. The cheese was a blend of shredded Mozz and some of my smoked Pepper Jack. I topped it off with my canned hot banana peppers from last year.
I made to much dough, so a second pizza was done in the carbon steel skillet. It did not have the ground beef or salami, just pepperoni with the veggies.
Life is good and I’m getting fatter.GWG8541 That’s a good looking pie.
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I have now jumped on the Tex_77 train of cooking chicken marinated with and breaded with Chicken On The Run directly on the grill. I know this is heresy to my statement that the same chicken being the best when I fried them. Grilling is way better. Yes, I used some smoke during the cooking. But, that’s only an enhancement.
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PapaSop looks delicious
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zbigjeff said in What did everyone cook today?:
PapaSop Always nice to top off that dish with a nice red from Napa.
Amen to that. Had to sneak a little into the sauce while simmering.
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kyle said in What did everyone cook today?:
PapaSop food looks great, I am surprised you have an electric stove tho. I thought all professional chefs used gas
Nothing professional here. We hail from survival status.
Only wish I had a gas range. My youngest son does though. Super jealous. PapaSop I have a 5 burner convection with extra oven space, propane ,will never go back to electric
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