Just need to talk to my friends (194)

No, it is not vegetarian. Go ahead and make without the meat. It will still be good.

My nail was delivered.

@ronald71111

Only one?

Hot sauce takes up so much real estate in my fridge. Tabasco, Tabasco Scorpion, Texas Pete Original and the little peppers kind, siracha, El Yucateca and some Thai Chili sauce are in play here currently. I don't use it as a condiment, but it does find its way into a lot of things I cook. DH and DS splash it on liberally.

I only use the Louisiana Hot Sauce. It has the flavor and not the heat.

Just saying good night to all where I can get 194 back on top.

Ron

Shirley sorry some things are not going so smoothly.

Nice to hear from you Marie, glad you are ok.

David i like scrambled eggs for breakfast too. Have them several times a week. Usually mix some salsa in with mine. Apple nut bread sounds good. Usually have an Oatmeal Pancake that i put different fruits in the batter with my egg. Do you cook other meals too? If you noticed your post isn’t here it is because it is under Just Need To Talk To My Friends (193). Lorita starts a new post once in a while as it seems to go more smoothly that way. We are now using her new one which is Just Need To Talk To My Friends (194).

HB glad you enjoyed Rons recipe. I have never learned to like sausages. Think it is because growing up we did not eat them. Don’t eat much hot sauce either. Have a bottle of Siracha on my island as my nephew likes it on his eggs. I do put red pepper flakes in some things. Maybe I should try the Louisiana sauce, sounds like i might like that.

Beth your granddaughter did a good job drawing the picture, sky was beautiful.

Have found a You Tube channel where this guy makes pizzas. Can’t say I’m learning a lot as he is very professional and a bit over my head. But I enjoy watching him and learning a little. Think how I found him was I searched can you use fresh mozzarella on pizza . I discovered that it is a very low in sodium compared to other cheeses. So I learned from him you can. You need to cut it up the night before and let it drain in refrigerator overnight so don’t make pizza wet. Then saw him make a pizza with thin sliced steak and fresh mozzarella. I can make a pretty low sodium pizza that way. Hope to try it before too long. One slice of regular pizza can have a 1,000 or more mg. I do pretty good at keeping mine in the 1509-2000mg range each day. I had been making with seasoned hamburger, think steak will be better. If i keep watching may get more ideas.

Goodnight 😴🌙

Here's some giant Tabasco for you all:

David, you just posted on "Just need to talk to my friends (194) - good job!

Thanks for sharing picture Barbara. Im pretty sure it is the closest i will get to seeing Australia .

HB interesting that you say it is hard to sliced fresh mozzarella. He did not cut slices, he cut it into like small cubes and just threw it around on top. It wasn’t always cube shaped either. Sometimes it is rectangular shaped and a little thicker than a slice. When it melted there was just like little puddles of the mozzarella all over the top and I don’t literally mean in a puddle but the whole top wasn’t covered in a layer.

I usually make a thicker crust to a medium crust. I like all crust including a real thin crust. I guess I just never have learned to make that one yet , maybe in the future. Do you make your own crusts? Do you have a recipe for a thin one? I make my own crust so I can use the oils etc. that I want to use.

Oh, and that’s another thing he always drizzles a little olive oil on the top of the pizza before he bakes it. I have never done that. I also watched a couple of channels on picking out a good olive oil. Because a lot of recipes will say use a good extra-virgin olive oil well I’m clueless whether it’s good or not. So I picked up on a few things question is will I be able to find anything like that in my small town, we’ll see. I guess there’s always a Amazon, I know it should be in a glass bottle, maybe it can get here unbroken.

Oh my JeriLynn it is no wonder you are dizzy. You surely have much more stamina than I do.

David you got it. Just at the end of the title you click on it should say 194 at the end not 193. 194 will always stay at the top unless someone else would go in and post under 193 again so hopefully you won’t have that problem anymore. Lorita had just started the new one so they both were there. It should drop out of sight soon if it hasn’t already. Don’t worry about It’s OK even if you do. We’ll get it figured out. So nice to have you sitting on the porch with us.

Saw a girl i worked with at grocery store today. So nice to run in to one of them.

I like salsa and

MY wife also but she doesn't like it on eggs since I will find something else to change the taste of the eggs. I'll try peppers and ham,and cheddar cheese and whatever else I can think of.

FYI for anyone having trouble with finding this thread...once you find it on the discussions board look to the right of the title...there is the outline of a small flag...click on that and it will fill in with black. This is like setting it to your favorite.

Next time there is a post on that discussion topic you will see a red circle with a number in it on the bell at the top right of the banner at the top of the page. Click on that and it will bring up a list showing the topic you are looking for. Click on that and it takes you right to the comments you have not yet read.

@Lorita Those sandals are something else. I imagine the floral ones might not work with many outfits-- for a shoe I'd wear maybe 4 months out of the year, I'd want something that goes with most of my wardrobe. I treated myself to some Big Buckle style Birks last year on final markdown, so I'll be good for the next 5 years anyway.

@jfkoc I can appreciate the energy savings during WW I, but many factories producing goods for the world wars were operated around the clock. <shrug> A lot of sleep specialists claim the change interferes with optimal sleep.

@Mint I do make my own dough. I started with the recipe from Romagnoli's Table cookbook but have tweaked it over the years.

Pizza Dough

enough to make 2x 15" round pizzas

2 3/4- 3 cups of "00" Flour-- I use either imported (Anna or Caputo are good) or King Arthur.

I mix the flour in my food processor (you could use a stand mixer or do it by hand old-school) and a scant tsp. of salt (I use fine sea salt-- you could reduce the amount or skip it entirely).

I proof dry yeast in 1 cup of warm water (There is pizza yeast but I don't think it makes a difference)

Add the water/yeast mixture to the processor and wait for it to form a ball and the continue to process the ball (You may need to add a little water to get the ball to form)

Turn out into a floured bowl (some people use olive oil instead) and cover to rise. Once doubled in size, punch it down and allow it to rise again for the best flavor.

Cut in half, turn out onto a floured surface and roll out. (I use a pasta roller, but any rolling pin will do. So will a wine bottle in a pinch)

I bake on a flat cookie sheet with parchment at 500F until the crust starts to take color, then I pull it and add the toppings for a more crackery, crisp crust. If I'm only making one pie, I bake it in the upper 1/3 of the oven for best results.

Some people add a splash of olive oil to the dough. I don't feel it adds anything and it can make it harder to handle. I don't add olive oil to DS's pepperoni but there is some in the pizza sauce I make. I do drizzle a bit on the spinach tomato one, but not the gorgonzola. Normally you would drizzle after cooking because olive oil isn't stable at such high temps-- but they're not in the oven long enough for that to happen.

I'm sure amazon could get oil olive to you in one piece; I get many of my hot sauces that way. Or you could buy it in a tin.

You know, it never occurred to me to tear the fresh mozzarella into pieces or balls. I wonder if the person you're watching has access to a proper pizza oven-- they run about twice as hot as a home oven. I may give it a go.

HB

I compared our recipes, thank you for sharing. You use a bit more flour but you make a bigger pizza than i would. Mine calls for a 1/4 t sugar too and i used all purpose flour. Once my dough is ready i coat bottom of my 10” cast iron skillet in olive oil and sprinkle yellow cornmeal over it. Then i set it in oven with just the light on for 20 minutes. Then i do add a light coating of olive oil before adding toppings, feel it protects crust from toppings and keeps it crispier. Now this is where I do something some might feel a little crazy. I got this hint from a different You Tube channel. Then i set it on a med burner for 5-7 minutes, til bottom browns nicely. Then place it in 500 oven for 10-15 minutes. I really like this. Thinking that i might try a thin crust one on my cast iron griddle.

One time he was using a home oven and believe he suggested 550 F if I remember right. Other times though using professional oven. He sells a pizza dough mixer. I usually do mine in my bread machine. Don't know if you watch You Tube but channel is Vito Iacopelli if you are interested. I have not used 00 flour but know it is suggested. Saw it at the store the other day in King Arthur brand. Plan on getting it and trying it. You use 00 for whole amount, correct?

Thank you look forward to trying this.