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Posted

me likee likee. good job.

 

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Posted

Im always amazed about the amount of different tools you have for cooking!!



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Posted

I have talked about this combo before...  First had it at Mellow Mushroom, now I make it at home, I made the dough ahead and freeze what I do not use into individual portions so everyone can make their own pizza with a large variety of toppings.  But this Pacific Rim pizza, yummy.  It sounds really weird, this combination, but kapowie it is yummy.  -->  https://moderncrumb.com/pacific-rim-pizza/



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Posted
2 hours ago, major-mark63 said:

Im always amazed about the amount of different tools you have for cooking!!

Did he just call you a tool????     :rofl:



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Posted
2 hours ago, TBB said:

You can never have toooooooo   much bacon!!

too-much-lettuce.jpg.062bd8fc8ab4ecb0a071dd7835cacaa2.jpg

 

add  2 gallon of water to wash the salt down with this meal 



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Posted (edited)

Tim  very tasty .........but need Canadian bacon AKA peameal bacon

image.jpeg.e912550a897389e5e51486556e786972.jpeg

mini  seaettes less fat season it with pepar 

Edited by KaptCrunch


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Posted
4 hours ago, KaptCrunch said:

Tim  very tasty .........but need Canadian bacon AKA peameal bacon

image.jpeg.e912550a897389e5e51486556e786972.jpeg

mini  seaettes less fat season it with pepar 

Nice; but I'd probably go with some Prosciutto & top it with some parmesan under the broiler for the last min.



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Posted

absoloutely love the taste of most pizza's but since becoming lactose intolerant I can only dream of how nice that tastes now lol



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Posted (edited)

It's convenient using some of the other cast iron to buffer the temperature stability while I bake;  You want to get the oven as hot as possible for the pie, which also seasons any cast iron in there, as the smoke point of the soybean oil I use to season is around 450F & the oven is usually between 550 & 610.  Been thinking of stripping down a pan & reseasoning it with refined Avacado oil as it's smoke point is ~520F, for a possibly more durable season.  With the new chest freezer & prepping meats, breads, sauces, etc., I look for reasons to season, baking as often as is feasible to frying; which also has the added benefit of being healthier; or at lest less unhealthy.  And cast iron is so great because it's tough, easy to maintain & holds & distributes heat so nice & evenly.  Plus it's handsome, too.  Great, now I'm hungry again.

Edited by Timmah!

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