ok..how many of you can cook/bake/spouses not included!

[whatsupnow]

P.S. I haven't tried moths yet were thet with or without salt??

:P

[galactica]

An original pizza should be made with yeast and olive oil:

Ive used olive oil before (instead of crisco) It also works well.

How would I go about measuring out g of flour. Im assuming your not in USA, so is a kitchen scale a stanard kitchen item?

Since each item has its own "mass" it would be impossible to have a measuring cup of weight!

just wondering.

[housepig]

28g = 1oz

so 7g = 1/4oz

1g would be approx 1/16oz

[gmatov]

HPig,

28.35 grams to the ounce, so a gram would be 1/28, which is closer to our standard of 1/32. Not really a "standard" measure, but what the hell do you measure in 28ths?

A cup is about 124 grams, so Dragonsf's recipe calls for about 1 and 3/5 cup.

Sounds like an off quantity to us, but we go in our own way, they develop theirs with their measuring devices. The result would be the same, sometimes slightly larger, sometimes smaller resulting outcome.

If we use a cup and a half and they use 200g, they'd wind up with just a smidge more dough.

Confusing, this metric system, isn't it? Guess you gotta be born with it.

[tenders]

i would really,REALLY like to try the pizza dough recipe(either one),but its the cost of the toppings that kills ya,at least in his neck of the woods

[gmatov]

Tenders,

If you want a PIZZA pizza, and I don't mean Little Caesar's, it doesn't need all those toppings. A simple tomato pizza, with maybe pepperoni and mushroom shouldn't be too expensive to make.

You should make the sauce to your taste, as that is what I hate most about most parlor or store pizzas. They make them to satisfy most people's tastes, and few people really like them, so they'll hunt for the parlor that makes one they like best and try to stick with it.

The mass produced, frozen kinds are the same. They do random taste tests, asking people if they like this or that, and most people will say " Yeah, that's pretty good." then send the results to the lab, and that is what you will buy from them forever.

A local Italian store put in a bakery a bunch of years ago, and was experimenting with their bread recipe. Man, I will tell you, they hit upon THE most delicious bread in a thousand miles, as far as I was concerned. But, they kept playing with it, and now, it might as well be unsliced Wonder Bread.

But, they sell out every day.

They also make a "Talonica" bread that I could live on. Haven't the foggiest notion of the recipe, but if I ever find it, I'll bake it every day. I could live on a good loaf of bread and a GOOD, ripe cheese, or an assortment of cheeses. Not the stuff they put in plastic cubes, from Kraft, or Helluva, or whatever.

[mrtristan]

I tried that pizza recipe from galactica tonight. It came out pretty good, for a first time pizza. I've never baked anything besides cookies, so I'm surprised that I didn't screw anything up.

I really like the sauce that I made, but I want to work on the dough. I may have added too much yeast, because I could still taste a little in the crust. The crust was also more bready than I liked, so I'm going to try and add little more oil or shortening next time.

I used ham, pepperoni, mozerella, bell pepper, onion, and mushrooms as toppings. Everything was on sale at Safeway, so it came out pretty cheap.

Next week I shall conquer the banana muffins.

[mrtristan]

Bump. Just kidding.

I made two batches of the banana muffins and they both came out delicious. I overbaked the first batch just a little, so they were dry the next day. Having made that mistake, I was careful to bake the next batch just right.

My wife loves them and people at work liked them. I was thinking that I would inject some home made strawberry filling in the next muffins that I make. Nothing like strawberry banana.

Anyway, I just wanted to say that the recipe was really easy and pretty fool proof. From measuring/mixing to cooldown and total cleanup, it took less than an hour.

Thanks, tenders!

[stiltman]

i seem to be a natural at this. my kids love whatever i make for supper(and no, kraft dinner is not an option). i can take whatever i have on hand and turn it into something very good. sometimes i actually follow a recipe. i am not a cook/chef,nor do i do this for a living,its just kind of fun for me(exept cleaning up afterwards).

5 white potatoes peeled (6 was too many for 8" sause pan)

slice potatoes with madoline (very thin is better)

pre heat oven to 375
in microwave melt 3 tbl spoons butter
Med. heat on stove
add 1/4 cup olive oil
add ground pepper
once hot, start layering the potatoes
It will sound too hot but that's OK
add little butter and pepper between a couple of layers
add little milk at final layer (about 1/4 cup)
Once done layering, place skillet in 350 degree oven and cook for 45 mins
peel off any over browned potatoes at end

The best pototoes are either White or Goldens, don't use russets!

[rallynavvie]

I've been watching this thread for a while since I like to cook/bake, and for the most part I don't do a bad job. My dad is a certified executive chef, in fact he's out in Washinton DC right now taking some sort of "Iron Chef"-like test for a creditation or something of the sort, so I've picked up a lot from growing up with his cooking. In fact I embarassed my old girlfriend by making a better sauce than hers even though she had taken 2 years of culinary school

Unfortunately, like my dad, I don't measure things like normal people. I'd share a recipe for something if I had any inclination what sort of measurements were needed to make it. I'm really quite good at a variety of Italian dishes. I do make damn good shortbread which I think I may be able to conjure a crude recipe for if anyone is interested.

The trick with all cooking as I know it is to always start with good ingredients. If your ingredients aren't great to begin with it's going to reflect that in your end product. The exception to this I guess is casserole/hotdish/goulash/whathaveyou

[Will Hay]

[deleted]

[stiltman]

[question deleted]

Guess a lot of people are looking for recipes

[sterno]

Unfortunately, like my dad, I don't measure things like normal people.

Heh, when I make something for myself one of my main units of measure is "whatever looks about right". I also use "a few shakes", "a splash", "a handful", and other precise measurements.

The trick with all cooking as I know it is to always start with good ingredients. If your ingredients aren't great to begin with it's going to reflect that in your end product.

I've heard a couple decent rules of thumb related to this. When you cook with beer, always use cheap beer. When you cook with wine, always use good wine. You should never cook with wine you wouldn't drink, but a lot of times things come out just as well or even better with cheap, undrinkable beer.

[rallynavvie]

I dunno about using cheap beer. Granted about the only thing I use beer for in cooking is for brats and fish batter. I use Bass Ale for batters and it works really well (no pun intended). About the cheapest beer I ever buy is Leinenkugel's, so that's what's used for boiling brats (before they're thrown on the grill of course). Oh and I did once make a barbeque glaze of sorts for a corned beef roast with Guiness that turned out rather well. Made a stew with Guiness once as well that was good. So maybe good beers do help make good food? Or maybe a good beer with good food makes for a good meal

There are cooking wines that are pretty much specified for cooking rather than drinking. I've got a marsala in my cupboard that I wouldn't dare drink but it works wonders in sauces. In fact it's been a while since I've used a wine I could drink for a recipe. I made a white wine sauce for mushrooms and wild rice a while back that I used a good chardonnay in I guess.