Comments for me make food

Comment on soup: chicken and rice, was nice by Danica Collier

Danica Collier — Sun, 15 Jan 2012 17:53:53 +0000

Thank you for your blog post.Thanks Again.

Comment on cinnamon M&Ms by Mr. T

Mr. T — Tue, 06 Dec 2011 13:57:59 +0000

I like the mint ones. I’ve seen them at Russ’s and Target. I keep them in the freezer so they are extra cool and minty when I pop them in my mouth. Mmmm. Gonna have a few now.

Comment on Thursday grub by Mr. T

Mr. T — Sat, 08 Oct 2011 14:27:07 +0000

Thanks! I need to try and make homemade pizzas again soon. I use the Le Q crusts just because I find them to be cheap, convenient, and the right texture and thickness. Been looking for a good sauce though. I’d probably be more inclined to try and make my own sauce than my own bread.

Comment on Thursday grub by beerorkid

beerorkid — Sat, 08 Oct 2011 06:06:28 +0000

The sauce is the De fratellis (SP?) canned pizza sauce normally by the biboli pizza shells. It needs a kick, so I do granulated garlic and sometimes basil.

I olive oil the edges so they grab the garlic and black pepper I put on the whole pizza.

The fridge dough is as good as you make it and I am just getting started. I plan on making some tasty crusts.

quick recipe

1,000 grams of all purpose flour
750 grams of warm water
a bit more than a half of a table spoon of salt and yeast

Mix slightly, let double, punch down and put it in your fridge.

It will take flour to get hunks out and you knead them just a bit to get the shape. 500 degrees on a stone, Brush rolls with water and cut slits, and a pan to pour boiling water under the rack

Steam lets it rise and it burns off and shit gets crusty. BAM

Comment on Thursday grub by Mr. T

Mr. T — Sat, 08 Oct 2011 04:07:06 +0000

Those foods look delicious in every sense. You are truly a man with the tastes buds and imagination of an everyman’s Dionysus!

What ingredients and sauce did you use on your pizza?

How much better is dough made from scratch than buying it from Le Q? Is it worth the trouble?

I still love those cheddar bay biscuits.

Comment on SCANDYBARS by Mr. T

Mr. T — Wed, 24 Aug 2011 03:21:36 +0000

That’s a neat site. Thanks for sharing it.

Comment on single serve pommes anna by AutomateTwitter

AutomateTwitter — Thu, 18 Aug 2011 03:57:01 +0000

Cheers for the writeup!

Comment on cheddar bay biscuits were awesome by beerorkid

beerorkid — Fri, 05 Aug 2011 16:25:15 +0000

it has been a really long time since I have had the RL ones. I kinda kicked these up a notch and would make them the same way next time.

A little extra cheese, granulated garlic and parsley mixed in, then a little black pepper on the coating. Left them out in a bowl over night and will see how they reheat for lunch.

Comment on cheddar bay biscuits were awesome by Mr. T

Mr. T — Fri, 05 Aug 2011 15:50:45 +0000

Psyched to hear this man! So were they pretty close to the Red Lobster ones? I’ve always wanted to be able to make those.

Comment on grilled some wings this weekend by Mr. T

Mr. T — Mon, 25 Jul 2011 17:48:55 +0000

Nice. I am a fellow wing lover as well. Grilled wings are awesome for the char and crispiness of the skin. Some of that can be replicated with frying but not to the extent of grilling. Also, the smoke flavor can only be provided through grilling. Baking is good for retaining moisture in the chicken, but the downside is that it can be hard to get crispy skin.

I usually marinate mine as well for a few hours before cooking them. I have some homemade marinade recipes that are combination of soy sauce, chili powder, oil, citric acid, and then other flavors depending on the mood (mustard seed, more heat, garlic, etc.). Or if I’m lazy some salad dressing works fine too.