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What did you have for dinner? -Part dois

Helix said:
Wendy's single and fries. I don't eat there much, but it seems like their food has gotten better. The fries were great, and the produce and sauce on the burger was better than i expect from fast food. Could be the location, too. This Wendy's has a ton of competition within a five minute drive.
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I avoid them now but used to love Wendy's Baconator 😍
 
Allan said:
I avoid them now but used to love Wendy's Baconator 😍
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I never had one. They used to have sandwiches on ciabatta bread that were pretty good. Those went the way of the Wendy's superbar, though.
 
Old 'N Chill said:
Well, I don't plan on being in Britain in my lifetime, thankfully. You keep on pushing your corn narrative, I'm not buying it. You were extremely pushy about it last time on this thread too. Personally, I don't care to hijack this thread with your pushy insistence, so I won't be responding to you any further, like I had to do with you last time. 🤢
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Lol…I bet you go down a storm at parties lol.🤣😂🇬🇧

If it’s any consolation I can’t think of a single reason for going to the States…bunch of corn avoiding weirdos …and I definitely wouldn’t go to one of your boiled potato and salmon parties lol.🥳🎉
 
01FBE787-DF99-4EC2-8B79-D0CB8509E3CE.jpegI didn’t fancy much last night so I had a cheese and ham salad stick with salad cream …don’t know if North American’s do salad cream…but it goes great in a sarnie…or you can dunk golden boiled spuds in it lol.😇🇬🇧
 
I made Detroit-style pizza but for some strange reason, the bottom of the crust never browned, even after 40 minutes at 375°F. I'm not sure if the dough was too wet or that the cheese sealed in the moisture, so it never dried enough to brown.
 
Lisa said:
I made Detroit-style pizza but for some strange reason, the bottom of the crust never browned, even after 40 minutes at 375°F. I'm not sure if the dough was too wet or that the cheese sealed in the moisture, so it never dried enough to brown.
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I'm no expert on making pizza, but I've always thought you use a really hot oven?
 
JMR said:
I'm no expert on making pizza, but I've always thought you use a really hot oven?
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Detroit pizza is essentially pizza toppings on focaccia bread, so you can't use 450°F+ heat. I even par-baked the crust for 5 minutes to give it a head-start before I added the toppings.

We took 2 slices each and put the rest back in the oven to finish. It tasted good but it just didn't have the crispy bottom crust that I achieved last time.

 
JMR said:
I'm no expert on making pizza, but I've always thought you use a really hot oven?
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I use 425 for my dough:

ASHES said:
Thanks! Never cooked in one of those, but if it can maintain 425 it won't be a problem. Better to have the bottom of the pizza closer to the heat source than the top, so cook it in the middle or lower if possible when using an oven.
Pizza Dough Recipe said:
1 teaspoon sugar
2/3 cups oil (I use olive)
2 teaspoons yeast
2 cups warm water
3 cups all purpose flour
2 teaspoons salt
2-1/2 cups additional flour

Preheat oven to 425 degrees F

Measure 2 cups of warm water in a large bowl. Add yeast, sugar and oil and leave for 5 minutes

Add 3 cups flour and the salt, mix well

Stir in 2 more cups of flour until a soft dough forms and no dough is sticking to sides of the bowl

Place dough in an oiled bowl. Cover and stand in warm place for 30 minutes (counter is fine, can sit as long as you want, but at least 30)

Divide dough into portions

Sprinkle work surface with flour and roll out pizza to desired size. Add flour as needed to prevent sticking.

Bake pizzas for ~20 minutes. The thinner your crust, the faster it will cook. Make sure the bottom is slightly golden before taking it out, or you may have some uncooked dough.
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Lisa said:
Detroit pizza is essentially pizza toppings on focaccia bread, so you can't use 450°F+ heat. I even par-baked the crust for 5 minutes to give it a head-start before I added the toppings.

We took 2 slices each and put the rest back in the oven to finish. It tasted good but it just didn't have the crispy bottom crust that I achieved last time.

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Ooops, I'm totally unfamiliar with Detriot pizza. But I guess like any pizza, the crust is the best part!
 
JMR said:
Ooops, I'm totally unfamiliar with Detriot pizza. But I guess like any pizza, the crust is the best part!
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I need to turn up the temp another 75° to 450+. I have 1/2 pound of brick cheese and another ball of dough in the fridge. Maybe this weekend, or next week.
 
Coconut shrimp as an appetizer with the last leftovers of the Chinese food.
 
So I discovered a new kind of tea I like. And it's not a herbal tea (I discover those weekly).

  • I hate green tea. Even at a Chinese restaurant I'd rather drink water
  • I hate peppermint tea. It feels like it's cleansing me, which isn't what I want from tea.

But Green Tea with Mint! It's got the caffeine, the caffeine reinforces liking the taste, it's wonderful.

Sorry to gush like this, but I was looking at black tea forever and not liking the idea at all.
And energy drinks, I like, but they're too expensive. It's green tea with mint for me!
 
Spirit of The Millennium said:
So I discovered a new kind of tea I like. And it's not a herbal tea (I discover those weekly).

  • I hate green tea. Even at a Chinese restaurant I'd rather drink water
  • I hate peppermint tea. It feels like it's cleansing me, which isn't what I want from tea.

But Green Tea with Mint! It's got the caffeine, the caffeine reinforces liking the taste, it's wonderful.

Sorry to gush like this, but I was looking at black tea forever and not liking the idea at all.
And energy drinks, I like, but they're too expensive. It's green tea with mint for me!
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I was going to make some special mushroom tea the other day…spotted some interesting mushrooms near a site I was working on…picked about 50 but it turned out they weren’t the ones I was seeking lol.
 
Big Eye said:
I was going to make some special mushroom tea the other day…spotted some interesting mushrooms near a site I was working on…picked about 50 but it turned out they weren’t the ones I was seeking lol.
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With mushrooms, it's better to be sure than sorry in the Emergency room!
 
Spirit of The Millennium said:
With mushrooms, it's better to be sure than sorry in the Emergency room!
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Exactly...they looked very similar to liberty caps and a mushroom identifying app confirmed they were...but when I got home I checked more closely and saw that they were not.
 
Talking of making home made pizza. My son in high school used to have his friends over every Tuesday and they would make food. He could make the best pizza in about 35 minutes. He bought the dough already made but everything that went on top was fresh. It was pretty fun having his friends over to cook once a week. On the weekend they would go to this long standing German restaurant and then recreate what they had eaten there. They got pretty good at making sauces. He also makes some great soups. Lemon rice and a creamy chicken. The first soup he ever made was in 9th grade. Potato leek, it was so good.
 
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