Tried another pizza crust recipe last night. This one was better than the last two. This is just mozz, almond flour and egg basically. Much better texture and taste than either the cauliflower or just cheese and egg ones I tried before. There's still another couple I want to try sometime but this one is far away better so far. Didn't take any pics but put some meat, onions, and jalapenos on this one. Tasty, having leftovers right now.
I think it was 1-1/2 cups mozz, one egg, 3/4 cup almond flour, oh and a touch of vinegar for some reason and 2 tbsp of cream cheese. Just melt the cream cheese and mozz in the microwave then mix in the rest, kind of hard getting it all blended by hand but it eventually comes together. Spread it out as thin as you like and bake at 400 for 10-15 minutes. Then top with what you want and bake again for another 15 minutes or till cheese on top is done to your liking. I'll post the video where I saw this one when I get a chance. Pretty easy overall. I've seen another that uses almond and coconut flour and it's supposed to come out even crispier. This one stayed really crispy around the edges and was only a bit soft in the very middle.
Came out okay. Forgot a few normal ingredients I use. Looks cool. Too much brown sugar. Image Unavailable, Please Login
Watching UFC with my Dad and brother. We haven't decided on dinner yet. Probably a pizza from Pizza Hut. If my brother wasn't here, we'd do sushi. I'm trying to convince him into trying Korean BBQ chicken. Most of the Japanese restaurants around here are Korean owned and operated. So they have Korean dishes on the menu.
Fajitas, guacamole and pico... Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Great colors! Image Unavailable, Please Login Smoked salmon on Flatbread. Topped with a couple of pickled serranos. T
No, that's one of the new flavors. Since you used all the brown sugar . . . Sent from my SM-G973U using Tapatalk
Officially going. Couple jalapeños and Roma tomatoes. Image Unavailable, Please Login Image Unavailable, Please Login
Looks good. Rough day in the garden today. Finally had a chance to more closely survey the carnage from our deep freeze last month. I would estimate that about a third of our roses are dead or in very rough shape. All the peppers that I was overwintering - hasta la vista! I think I will try to keep as many as in pots for this growing season as I can...T
Last night. Chicken enchiladas. With Apple Ghost pepper sauce and green jalapeño sauce. Spicy! I’ll say again, spicy! Loved it. Image Unavailable, Please Login Image Unavailable, Please Login
Fabulous looking!! I think with my recent chili de arbol salsa experiment, my current comfort level is about 20K Scoville units without dilution. The orange maple habanero sauce I made a few weeks ago was good, but the sweetness of the maple syrup really made the heat tolerable for the quantities I used. The arbol salsa was only mildly diluted with tomatoes and veg. I could get through about half a dozen chips and then it was "¡No mas!" T
Left over meat lovers pizza from Pizza Hut. They have a promotion, buy one at regular price, get one free. Promotion ends today. Bella is getting prime rib burgers. I buy them frozen from a local grocery store chain, its their brand. I forgot to put them in the freezer and left them out all night. So Bella gets them.
Pours the chili into the bag. Now that's authentic! You need to do that @NbyNW I've been hankering to make chili too, but there has been no specials on my go-to meat for chili, chuck roast. Kroger wants $6 or $7 per pound of late. At that price, I can use their strip steaks. Think I may have to start using brisket for chili. T
Lucky Bella! Image Unavailable, Please Login Fresno chilies, garlic, S&P, yellow onion. Image Unavailable, Please Login Over thin spaghetti with a little tomato sauce. Wish I had fresh tomatoes, but alas no. T
What are you using nutrient wise? Do you check you pH? That's the most important thing from what I've read.
Very soon for chili. Also want to do a pork butt. For chili I usually just use ground beef. Guess I need to go fancier! So many good options.
We have a nitrogen rich fertilizer. I add that about one per week. Diluted about 4 times versus what it says to do for regular plants. Seedlings need N most critically, from what I have read. Once it gets to flower production and setting fruit, then they need phosphorus and potassium more. Start adding dilute fertilizer once the first or second set of true leaves emerge based on who you read. By the way, the hotter the peppers you bought, the earlier you may want to start turn. Of course, Houston is even warmer than here, so your growing season is longer than ours. T
Thanks. I think it was one of the tastiest dishes I've made in a while. Topped Werth a prior parmesan cheese. Would have been better with fresh tomatoes, but I diluted the tomato sauce with a little pasta water, so it turned out to the right consistency. The Fresno chilies had just the right amount of heat. Went very well with the fresh garlic and onion. I might try it again and throw in a serrano or two for a tad more heat, but I'm kind of gun shy after the chili de arbol incident! Lol. T
Really? The fresnos I grew two years ago and ones I buy sometimes have all been about as hot as Serranos. I like them! Had BBQ today. Bought it and went to a buddy's house. He's been "batchlering" it most of the week while his wife is down in sunny warm AZ. Brisket, ribs and a few sides. It was tasty but not amazing. The place I usually go is apparently only open 7-11am on Sundays. Huh?! Oh well.
