The food and drink thread

[HighlyIrregular II]

A few months ago I tried grinding almonds in my Ninja blender, which has a steel spindle rotating in a plastic hole. I created plastic smoke infused almond butter. I should have soaked them first.

[Madrigal]

Having the house to myself, I started making this dinner:

Chop up a large tomato and put in oven dish. Condiment with salt, pepper and olive oil. Put slices of mozarella on top and bake till it melts. Presto!

[Madrigal]

https://www.irishtimes.com/life-and-sty ... -1.4204464

Bought the ingredients for this stew, seems to have been popular.

[starjots]

https://www.irishtimes.com/life-and-sty ... -1.4204464

Bought the ingredients for this stew, seems to have been popular.

I'd like to try this one too. Anything you'd change/add to the recipe?

[Madrigal]

https://www.irishtimes.com/life-and-sty ... -1.4204464

Bought the ingredients for this stew, seems to have been popular.

I'd like to try this one too. Anything you'd change/add to the recipe?

I haven't made it yet! But I'll let you know.

[Spartan26]

Anyone here make their own pizza? Like, roll out their own dough as well? Do you have a pizza stone? What do you use?

I went to a friend's and he had pizza steels. He said he preferred them to pizza stones. I have a pizza stone around Christmas but still haven't used it. One thing about the pizza steels, he made a few pizzas for a group of us, he had the oven up to 500 degrees for I'm sure an hour of cooking. He said they take about 1/2 hour to heat up but after we ate, we went to a major league baseball game, at least 20 mins away. We watched the game. There were fireworks after. We went to look at some World Series team display. Finally treadged back to the car and back to his place and the pizza steels were very warm when we got back. Quite surprising. They were quite heavy. I don't know if stone retains heat for anywhere near as long.

Anyone have any good pizza dough recipes or tricks? Any preferred ingredients?

[Ferrus]

Today I'm making spaghetti alla vongole. With clams and mussels, Italian wine and spaghetti al nero di sepia.

Goal: https://www.google.com/amp/s/blog.giall ... ngole/amp/

I have a bottle of Greco di Tufo to go with it.

[starjots]

Anyone here make their own pizza? Like, roll out their own dough as well? Do you have a pizza stone? What do you use?

Anyone have any good pizza dough recipes or tricks? Any preferred ingredients?

Last year I made pizza dough with this recipe https://www.silviocicchi.com/pizzachef/ ... a/?lang=en and was happy with the results. Very easy, didn't have a stone, I think I used cast iron frying pans in the oven.

This year I came across a frozen pizza brand called "One Bite" from Canada which tasted good as is, so I started using the cheese pizza as a base. It's just a lot quicker to whip up three pizzas and the results are really good.

For toppings with the frozen, I add in order parmesan cheese, garlic powder, oregano and basil from the garden, some onions from garden, uncured salami or pepperoni, topped with mozzarella cheese and green chile flakes. The green chile flakes I got from a stand by the highway in Hatch NM, but it's the green chile version of red pepper flakes you see in a lot of pizza joints.

[Madrigal]

Anyone here make their own pizza? Like, roll out their own dough as well? Do you have a pizza stone? What do you use?

I used to make nice pizza just following the instructions on the flour package, ha. I attempted to make pizza here in Chile but the oven wouldn't heat on the bottom so they came out horrible.

Now I dunno if I want to start making pizza again, since pizza night to me is synonymous with not cooking.

Today I'm making spaghetti alla vongole. With clams and mussels, Italian wine and spaghetti al nero di sepia.

Goal: https://www.google.com/amp/s/blog.giall ... ngole/amp/

I have a bottle of Greco di Tufo to go with it.

This would kill me dead, lol. /allergic

I'd like to try this one too. Anything you'd change/add to the recipe?

So the chickpeas tasted great even before I started adding the coconut milk. And then they tasted great before the mint and yogurt at the end.

I'd make it again without the mint and yogurt. It's not that I didn't like it, but I don't need it, and my bf complained about the mint. I chopped a few leaves real fine and sprinkled them on top versus the pile of mint leaves the recipe called for. I dunno. Could be I didn't add enough heat and that also made the mint unnecessary.

Really nice flavors though and I'll be making it again.

[Catoptric]

If ever the end times happens, you can always cook this:


It might still be better than some of these:
https://www.boredpanda.com/weird-food-s ... entUpdated

40 Iconic Restaurants That No Longer Exist
https://www.delish.com/restaurants/g287 ... ger-exist/

I was going to try to use up hummus by making it into falafel, but then realized why a lot of recipes combine what would basically be falafal with a type of flour, so I then resorted to making something akin to making roux (which really does need the starches from flour to carmelize but it still made a good soup base) and then combined frozen vegetables and added chicken bullion. Later I would do some other kind of soup involving an expired jar of roasted green peppers, cooking onions and pan-frying frozen chicken, mixed with cooked pinto beans and canned cannellini, and attempt to use up canned tomatoes before they started leaking or exploding (which one released a lot gas even though it wasn't that old, but looking in I noticed the liner was coming off with metal exposure to the liquid, and possible botulism had to be cooked off at high temperatures which may not have killed off the spores and only the toxins. I suppose it's a bit like playing Russian roulette with cans.)