Foodies BS Thread.

I used Pillsbury dough from a tube. It's decent, you just have to practice to figure out baking quirks. I made the sauce from scratch with the last of my home canned tomatos from last summer. Generous squirt of anchovy paste.... I sliced and sauteed fresh mushrooms and shredded the whole milk mozarella myself.

House smells good.

 

The horror! No fresh homemade mozzarella?

 

Seriously though, check with your local store… mine carry premade frozen dough balls ( they sell ready bake and baked) and I think Aldi’s and Trader Joe’s does too.

EDIT: if you do… back in the 80s when I worked for Domino’s, we got the dough balls frozen on trays. They spent a few days in the frigerator, and then in the pantry until they were used that evening. So, refrigerate day(s) before use, and leave out to rise hours before. Punch down and you’re good to continue on.

 

Some Aldi’s was GF too. Was my go to brand until supply got sketchy. Now I jump on it whenever it comes on sale.

 

Breakfast burgers on the day old everything bagel french bread from walmart

 

Should say the sauce is ketchup and some arbys horseradish sauce i had extra of

 

I'm intrigued. Looked it up - only at their "supercenter" stores. Mine isn't one of those. Oh well.

This is a french bread I make a lot of - I might add some everything seasoning (we keep that at the house...) on the next round!

 

We get our pizza dough from Aldi's most of the time now. It's pretty good, it's cheap also. We used to grab it from a couple of local pizza shops until it started to be more prevalent in stores. Usually just about any pizza shop you can go in and they will sell you dough balls, my cousin used to be a manager at a Hungry Howies and he said they sold it all the time, even when they didn't have it on the register to ring up they would just make it up.

 

I can not think of a worse pizza crust than Hungry Howies.

 

I haven't had Hungry Howies but I'd wager the keto crust at Blaze Pizza is worse.

 

EVERY once in a great while I want some of their pizza. I have it then I'm good for a long while again. My kid loves them though.

 

Green chili stew.

 

Caramelized Onions - Didn't want to watch them for an hour. So, I googled if you can do them in a crock pot

Start: 7:45 AM



11:45 AM



4:15 PM



6 PM, and this is kind of what they ended up as. A little darker but not a LOT



8:15 PM and finished product.



No regrets. Whole bag. Changes to make next time:

1. A whole bag is a LOT of onions....
2. Probably cut them better, I kinda just winged it and didn't give them much attention
3. Shorter time on high while I'm home instead.

But, promising to know I can do caramelized onions a lot easier than the usual stir every 2-3 minutes for a while in the kitchen. I can do that, but I usually just drink too much wine while I do that.

 

But the aroma. I would just do this for the smell. Vent it outside too, neighbors within a mile know you cooking something GOOD!!

 

I learned a quicker method recently, sweat the onions, add water and simmer, to evaporate, repeat. May take three rounds of simmering.

 

Think I’ll just cry in front of the frypan & call ‘er good. Gives a Whole New Meanin’ to Buy once Cry once.

 

Good start on Bacon Jam?

 

i do my carm-onions similar. but in the oven, in a dutch oven style pot. spray pot with oil spray to make cleanup easier.

turns out i dont love french onion soup all that much anymore. but my wife still does.

 

You need to upgrade… there’s a new self-stirring crockpot… it’s got some sort of arm on the bottom… “no more burnt bottom. It will even shred your pork!”

 

I do need to upgrade because the lid latch broke a footing. Turns out a new lid is like 25$. A new machine is 26$...... 45 for the high end.

They make them with a sous vide function now too. Doesn't circulate the water but still. A good attempt at it I guess.