I’ve something to share with my KT friends.
last year
last modified: last year
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I've noticed something about Linda...
Comments (41)Just the other day there was an article and pic in the local newspaper about a group of women who regularly got together for lunch. You could join them only if your name was Lois! "The Lois Club" - there were about 15 of them. Same thing could be done for Linda. The Linda Club. How fun would that be?...See MoreTo all my KT friends---
Comments (25)Jamie and family, you are in my special thoughts and prayers.Just to share with you,my Mom and I shared a special love for birds.The day after she died, I was sitting on my back porch and a beautiful Ospry came and sat on the fence right in front of me.I had never seen that bird before and never saw it again.I knew that was message from my Mom.When I see an Ospry now, I think of Mom....See MoreRECIPE: I've finally mastered pizza, and am sharing my recipe
Comments (46)Annie, I can't speak to the perforated pan, since my method is to use parchment paper. If you use my crust, it's easy to make the thinnest crust pizza just using your hands. It's only technique, but for myself, I like the parchment paper on the stone and liken using a stone as a quick sear method to help set the crust. If the pizza is thin enough, and you don't overload it with ingredients, the middle won't be soggy. At the high heat, it also comes out with the browned crust you expect from a pizza parlor. I always make the outer edge of the crust a little thicker, with the middle as thin as I can make it. Try using half the amount of ingredients you normally would and see if it makes a difference. (I know, it goes against my basic nature to use restraint, but it really makes a difference!) One recipe of my crust will cover the bottom of a half sheet pan (on parchment), which lets you know how much the dough should stretch. I've tried Ann's method of using an peel and sadly I am obviously not coordinated enough to manage it. It seemed that in order to get them to move, my crusts always had too much flour, and the cornmeal always burned and smoked in my oven. I'd really like to watch her do it, so I figure out a new technique! My pizza crust also has an olive oil coating (top and bottom), which helps create a crispy exterior and flavor that I like. It's impossible to move anywhere after you oil the dough, spread it out and load it, which is why I like making it on the parchment. This is only a theory on my part, but I think when you make your crust in a pan, the tendency is to overload the toppings since you have a pan to support the crust. The pan will take time to heat up with the pizza in it, which is why the top burns before the bottom gets done. There are many ways to make pizza, however I know this is the only way I can make mine turn out! Since I'm also a fan of thin and crispy (St. Louis style) pizza, that's the style I wanted to learn to make. I am dismal failure with anything else......See MoreNeed a recipe from my KT friends
Comments (6)Thanks Seniorgal! I don't think I have time now to use the slow cooker, but I'll keep that idea for the next batch of ribs. I have more in the freezer. I think what I'm going to do today, is put a dry rub on the ribs for the BBQ and while they are cooking, I'll do cabbage and potatoes, carrots, etc, in chicken stock on the side burner of the Q....See More- last year
- last year
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