"Voodoo" Chili

When we have leftovers, it will be "Voodoo Chili, (Slight Return)"  *cue Hendrix*

Veggie sausage ale & thyme casserole with shallots,brown mushrooms and dumplings

Quote from: big kim on March 09, 2015, 04:37:16 PM
Veggie sausage ale & thyme casserole with shallots,brown mushrooms and dumplings

I'll be there in a minute! (Just have to figure out how to teleport across the Pond.)

This thread needs one of those big metal "it's-a-ready!" triangles! 

leftover dirty rice and maybe part of left over chicken breast.

Chicken-fried steak and corn.

Oil poached haddock and fries.

The last oil poached food I ate was eggs poached in olive oil when i was in in Crete.

Did. Not. Like. 

Going to Mozza tonight.   I can't decide which pizza to have, so I think I'll just order three and take the leftovers home.

*drool*  It's one of two pizza places in LA that I think makes better pizza than I do.   Usually I just roll my own.

Quote from: Jill F on March 10, 2015, 08:03:42 PM
Going to Mozza tonight.   I can't decide which pizza to have, so I think I'll just order three and take the leftovers home.

*drool*  It's one of two pizza places in LA that I think makes better pizza than I do.   Usually I just roll my own.

<pushing back hat Clint Eastwood style, squinting>  Hand tossed.

Quote from: Devlyn Marie on March 10, 2015, 08:09:26 PM
<pushing back hat Clint Eastwood style, squinting>  Hand tossed.

Of course I throw the dough, but only after the bubbles have been rolled out and popped with the secret recipe I use.   I used to toss pies in 2 different restaurants whilst in college and have made literally thousands of pies.   If I don't pop the bubbles, the pizza gets fat bubbles and the cheese slides away in the oven.

I let the dough rise in a plastic tub in the fridge for 24 hours, then dump the puffy disc on a lightly floured surface after it has been out of the fridge for about an hour.  I punch it flat, while ensuring that it stays round.   I roll it out flat to about 8 inches in diameter (evenly, as to keep it round), then stretch it to about 11 inches by hand.   I give it 2-3 quick tosses in the air until it gets to about 14 inches, then put it on the **chef's secret** to dress it and cook it.

Sounds like you know your way around a pie! There's a place here, the Venetian, that makes'em paper thin. There's different cooks, I only trust the Thursday night guy! I used to bus tables there in high school.

Hugs, Devlyn

Quote from: Devlyn Marie on March 10, 2015, 08:34:11 PM
Sounds like you know your way around a pie! There's a place here, the Venetian, that makes'em paper thin. There's different cooks, I only trust the Thursday night guy! I used to bus tables there in high school.

Hugs, Devlyn

Gahhhh, I loves me some paper thin cracker crusts.   The one at Mozza is even thinner than mine, and that's saying something.  I guess I'm just a gluten for punishment.

Sorry, Chicago.  That's how I roll. 

A&W mama burger w/cheese. 

Quote from: mrs izzy on March 10, 2015, 08:42:16 PM
A&W mama burger w/cheese. 

Or in dinerspeak: "Heart attack with an oil slick!"

Quote from: Jill F on March 10, 2015, 08:38:27 PM
Gahhhh, I loves me some paper thin cracker crusts.   The one at Mozza is even thinner than mine, and that's saying something.  I guess I'm just a gluten for punishment.

Sorry, Chicago.  That's how I roll. 

Thin crust is the only crust. If you can't fold your slice then you aren't eating pizza what you have is a flat bread. Just speaking from the Jersey perspective. I love living in Boston but it is very difficult to get good pizza here. Same Old Place in JP, in case anyone wants good tri state style pizza in Boston.

I like to make a nice NY style thin crust when I make a pizza, my doe process is very much like Jill's    But tonight I'm thinking to make a tempura fish and veggies platter

nothing fancy tonight, just some plain old...

Quote from: Devlyn Marie on March 10, 2015, 07:59:38 PM
The last oil poached food I ate was eggs poached in olive oil when i was in in Crete.

Did. Not. Like. 

Huh, I've never thought to oil poach eggs. Only ever made them in water.

Quote from: MattAverage on March 10, 2015, 09:02:50 PM
Huh, I've never thought to oil poach eggs. Only ever made them in water.

I don't recommend them. The only upside was no chewing required, put them in your mouth and they launched themselves right down your throat! 

In this house, fish means cod, dredged in flour and pan fried.