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You mean burned?i love salmon. baked a few filets a week or so ago. usually just salt and pepper or get crazzzzzzzy and i'll do it blackened.
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You mean burned?i love salmon. baked a few filets a week or so ago. usually just salt and pepper or get crazzzzzzzy and i'll do it blackened.
pretty much, yes.You mean burned?
Is that garlic bulb upSplit right in two.Is that garlic bulb up top?
I've never had pineapple on a pizza but I'm not sure I'd like it since that I don't like caramel and cheddar cheese popcorn. I know it's not the same but it is mixing two things that I am unsure of together to begin with.pizza sauce, used (canned) whole peeled tomatoes. very happy with the results.
now to make dough..
plan on making a rather simple margherita-ish. sliced roma, fresh mozz, fresh basil. probably make a second with pineapple and jalapeno (don't hate what's great).
I still get pineapple and ham or Canadian bacon every now and then. I used to hate the idea of pineapple on pizza, but now I'm ok with it. Not my favorite, but I'll eat it if that's what's on the table.I've never had pineapple on a pizza but I'm not sure I'd like it since that I don't like caramel and cheddar cheese popcorn. I know it's not the same but it is mixing two things that I am unsure of together to begin with.
game changer.I've never had pineapple on a pizza but I'm not sure I'd like it since that I don't like caramel and cheddar cheese popcorn. I know it's not the same but it is mixing two things that I am unsure of together to begin with.
I love short ribs.
I love short ribs and do a few different recipes. Your ribs look juicy and sticky and really good... what's your recipe?
I use Gordon Ramsay's recipe with just a few modifications. He starts it on the stove and finishes in the oven, but I stick with stove-top all the way through, with a low and slow covered simmer after adding the broth. I add some carrot (my modification) with the heads of garlic for sauteing. 1 bottle red wine, usually a low-end cab sauv. After reducing the strained liquid toward the end, I throw in a little aromatic (another one of my mods), usually fresh rosemary towards, with extra salt to taste. I would think fresh thyme would work too.I love short ribs and do a few different recipes. Your ribs look juicy and sticky and really good... what's your recipe?