Cooking a Good Everything Else

three each garlic cloves and diced white green onion heads sweated in olive oil and butter, quickly add orzo to toast

about a cup of left over spicy ramen broth and simmer

let reduce for a bit to succarat

hit with a splash of half and half

stir in shaved regginano, low heat and cover

pounded chicken breast from the air fryer, diced, with green tops to garnish

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That looks absolutely fantastic. Have always been intimidated by orzo and couscous as they are staples on the competitive food shows.

compared to rice or quinoa orzo is a cheat code
around 10 minutes to cook, just keep feeding it bits of liquid

I'm making some variation of that soon. Well done.

Very nice. I have a box of orzo I need to use up. Can't remember wtf I bought it for, but it's there.

i suggest having plenty of broth on hand to use when cooking the orzo, and add the cream and shaved parmesan to finish, not to cook. don't want to run the risk of scalding the dairy.
already thinking about adding mushrooms or green peas next time (which will be soon).

Did a big pot of Kenji’s NY pizza sauce recipe (freezing the rest) and used his NY dough recipe to make a big pan pizza in my cast iron pizza pan.

I have a guilty feeling pleasure of tearing up a couple of slices of American cheese to throw on top to get that delicious melty burned stuff.

Im a certified American cheese fanatic, and a pizza glutton, but that might be flying a little too close to the sun for me.

You can get nice caramelized cheese with good old fashioned mozzarella and parm if your oven conditions are right.

Pie looks amazing and would hit, this is more of a theoretical issue I suppose.

I'll have to try making kjs pizza sauce, provided it isn't ridiculous

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I've been making the detroit pizza regularly, only not detroit style. Did away with the sugar and go heavier on the pepper flakes. I've had multiple "best ever" comments from family, who I think aren't bs'ing me. I had one that I didn't think was that great where I didn't use actual San Marzano tomatoes. I wonder if it was just mental. Anyway, I've stocked up on San Marzano's, so no need to find out.

u guys try to buy super expensive cans of tomatoes with no citric acid instead of cooking down sauce?

I've tried on all style of pizza and to me the fresh acidity of fresh sauce is unbeatable. I just add sea sat, leaves of basil, dry oregano, flakes of cayenne 3 garlic cloves and some evo and use a hand blender.

I buy the 6$ cans or the San Marzano from costco when they have it. Even the 3-4$ cans i see a massive difference, its no where as good.

I think the costco one has citric acid but its still really ***** good and is less expensive.

I've been buying these at Central Market:
https://www.centralmarket.com/product/ro...
Normally 4.29 but they were 20% off right before xmas so I stocked up. I wonder if part of them tasting better is the plastic or whatever lining in the can so that they don't get that metallic taste.

Edit: citric acid is not something I've ever paid attention to, but yeah, apparently these have that added

In my original home area in Pittsburgh, there are two sister pizza places (the older dating back to 1947) which specialize in making ultra-thin crust pizza with a primarily processed American-type cheese on top. I grew up devouring the stuff and it’s admittedly an acquired taste. But glorious to those who have been inculcated.

https://pittsburghorbit.com/2016/10/07/t...

Dvo, did you stop posting on YT?

More a longer break than anything. Have a bunch of food videos on my phone I haven’t edited yet.

chk the vid by ethan chekosly or whatever on that. Never buy with citric acid if you can.

Cayenne in marinara sauce opens up the flavanoids of the tomatoes I read

You soul-warming dishes like these on a weekend when it’s heading south of zero outside.

I’ll be over around 5. I’ll bring a few good bottles of red. Just have the football game on.

Looks yummy.

Buddy and I harvested his late carrot crop before the freeze yesterday. Beef stew with copious amounts of carrots on the menu for tomorrow.

Already had a butter sautéed side with tonight's steak. Sorry. Steak not pick worthy.

nice carrots

are they work intensive to grow?

by Bigdaddydvo P

You soul-warming dishes like these on a weekend when it’s heading south of zero outside.

Oh heck yeah I’ve made Kenji chili stew. Basically Kenjj’s chili but not chili because I add beans and carrots.

I made some Birria de Chivo for homemade taco night goodness!