If you do go the housekeeper route. Keep in mind it becomes like a small business tax reporting and withholdings wise. Id go for a service in the U.S, just because of the federal and state employment laws and taxes, etc. A service takes care of all the employer and employee obligations for you.
Simple salmon steaks and brown rice. I'll bake the salmon in the oven. Make a simple sauce. Some mayo, little honey, dash of Dijon mustard and some chives.
Not yet decided but I was thunkin (not a miss-spelling just being Gregg) about rice cooked in chicken stock and possibly adding a can of corn and a can of Rotel (cannot decide if I should drain though) and adding the mud puppies last since they are already cooked. Thoughts?
Definitely drain the Rotel if you use. Ditto for the corn. The spice of the Rotel would match nicely if you spice up your mud bugs in some other way, for example, sprinkle in Tabasco...T
Wild boar Veggies Mashed potatoes Red wine, ginger, figs, various other fruits Image Unavailable, Please Login Image Unavailable, Please Login
I'd love a link to the dessert recipe, if you have it. I did pizza tonight. Just plain tomato and mozz. MIL and wife ain't complaining, so it musta been OK. I finish mine off with sriracha. Served it with a Kirkland red zinfandel...T
I think I have to get a pizza stone soon. Anyone have any recommendations? Last night I tried to make, and actually came pretty close, to Mr. Chows chicken satay. These are the recipes I was working off of. I also made the crispy seaweed (pan fried cabbage) and my cold sesame noodles. For anyone that's been there the sauce is close but not close enough. Pretty sure it needs more butter and cream. Chicken Batter 1/4 cup flour 1/4 corn starch 3 eggs 2 tbs canola oil 1/4 carrot juice Sauce ½ of a Shallot, minced Pint of Chicken Stock Pint of Heavy Cream 2 tbs Butter 3 tbs Creamy Salted Peanut Butter Sugar Korean Red Pepper Flakes 1) Sweat Shallot in butter until translucent 2) Add ½ a pint of chicken stock and let reduce down about 50%. (The larger the frying pan, the better, due to the larger surface area) 3) Add ½ a pint of Heavy Cream and let that reduce down about 50%, constantly stirring to avoid burning on the bottom and sides 4) Add 3T of Peanut Butter and keep mixing 5) Let the sauce get to a creamy consistency and add Korean Red Pepper Flakes 6) Remove from heat and continue to mix 7) Serve at room temperature
I have a pizza stone but quit using it over a decade ago as I found the results sub-par of what was promised by using one. I reverted back to old faithful....thin baking pan.
I need to get one with the holes as the two I use are without but I do pre-heat them. I do like pizza stones but I think only having a conventional oven is the key factor of not having good success with them and I also pre-heat them. Cooking is not an exact science thus is why it is so fun and interesting....almost consuming! No pun intended.
My pizza stone doubles as a heat shield for my Kamado when I cook indirect. I'm actually going to buy a teflon one with holes any day now.
Z... If you want decent homemade pizza without busting your hump, I recommend Pillsbury Thin Crust pizza dough. Then you can focus on the fun bits like toppings and sauces. I have a pizza tray with holes in the bottom. Or, I would've if the house were not a shambles due to reno. Just don't forget to put something underneath to catch the drips. Unless, you prefer to start a fire! Like I did. 😀 For a stone, I use a Lodge CI pizza stone. It gets roaring hot in a Big Green Egg & this is closest that I've been able to get to a true Neapolitan pizza vibe. For further advice on pizza stones and such, you can reach out to Rob (SCFerrari). He has a backyard pizza oven and some seriously good looking grub on the Steak Thread. T
Thanks I'll look for the dough. One of my pizza pans is two components. The top the pizza sits on has holes and a tray bottom. I'm good a starting kitchen fires. But that was deep frying in a frying pan. Only left the kitchen for 2 seconds.
