Food and Recipe's

Red Beans and Rice is one of the best dishes ever ... So basic but awesome. Next time, slice a full link into disks on the bias and pan fry them to get some crust/color. Use those to garnish. The texture and flavor difference contrasts the sausage cooked in the beans nicely.

edit: Or, standard smoked sausage in the beans, pan fried slices of andouille for the extra.
 
Lord Chevy said:
Red Beans and Rice is one of the best dishes ever ... So basic but awesome. Next time, slice a full link into disks on the bias and pan fry them to get some crust/color. Use those to garnish. The texture and flavor difference contrasts the sausage cooked in the beans nicely.

edit: Or, standard smoked sausage in the beans, pan fried slices of andouille for the extra.
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I pan fried the andouille and set it aside, then added back for the last 1/2 hour or so. I do like that idea though for next time!
 
Beers said:
It was just Hillshire farms, available at local Walmart.
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I like Andouille, but any quality smoked sausage works well in RB&R. Was my go-to Monday lunch when I lived in New Orleans.

Betsy's Pancake House, Canal St ... Loved that place

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Lord Chevy said:
I like Andouille, but any quality smoked sausage works well in RB&R. Was my go-to Monday lunch when I lived in New Orleans.

Betsy's Pancake House, Canal St ... Loved that place

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That's a really cool picture of it .did you take the picture?
 
Beers said:
It was just Hillshire farms, available at local Walmart.
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They've started stocking Zatarain's andouille around here, so maybe they have it up in NH, too, in case you might be interested.
 
Deus Irae said:
They've started stocking Zatarain's andouille around here, so maybe they have it up in NH, too, in case you might be interested.
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In North Conway there's Market Basket and a Hannafords, both far better selections. I usually go at least every 2 - 3 weeks to get quality items, coffee, seafood and stuff. I'm about due for a trip.
 
I was watching some of Dave Portnoy's one bite pizza reviews.. that gave me a craving for some NY pie. But since I have no good pizza near me up here in north NH, I decided to try and make my own. I watched a half dozen or so NY stye pizza vids on YouTube, and looked up a few different recipes. Feeling inspired, and hungry I set out to get the highest quality ingredients possible at my local super Walmart. I spent an hour or so making dough from scratch, staining crushed tomatoes, and prepping everything. I put half the dough away to cold ferment, which I'll use tomorrow, and the other half to rise at room temp for a couple hours.

Since I don't have a pizza steel, I used a combo of a pizza tray (with holes) on top of an upside-down large iron skillet that I preheated. the thinking was that heated skillet would help crisp up the majority of the pie, there was an inch or so overhang. I think that was a good choice as it came out great. I may just do the next one in the skillet and make a thinker pie. That method you can just put it on the stovetop to crisp once the top is done.

All in all it came out great! I went traditional cheese with this one, but I will do pepperoni on the next.

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@Beers
nice,looks perfectly cooked!
 
Beers said:
I was watching some of Dave Portnoy's one bite pizza reviews.. that gave me a craving for some NY pie. But since I have no good pizza near me up here in north NH, I decided to try and make my own. I watched a half dozen or so NY stye pizza vids on YouTube, and looked up a few different recipes. Feeling inspired, and hungry I set out to get the highest quality ingredients possible at my local super Walmart. I spent an hour or so making dough from scratch, staining crushed tomatoes, and prepping everything. I put half the dough away to cold ferment, which I'll use tomorrow, and the other half to rise at room temp for a couple hours.

Since I don't have a pizza steel, I used a combo of a pizza tray (with holes) on top of an upside-down large iron skillet that I preheated. the thinking was that heated skillet would help crisp up the majority of the pie, there was an inch or so overhang. I think that was a good choice as it came out great. I may just do the next one in the skillet and make a thinker pie. That method you can just put it on the stovetop to crisp once the top is done.

All in all it came out great! I went traditional cheese with this one, but I will do pepperoni on the next.

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That actually looks legitimately good for a cheese pizza. Most people who show cheese pizzas have them look like shit, and everyone has to lie to them about how they can't wait to try it. But yours looks genuinely well made.

Congrats to you...
 
Beers said:
I was watching some of Dave Portnoy's one bite pizza reviews.. that gave me a craving for some NY pie. But since I have no good pizza near me up here in north NH, I decided to try and make my own. I watched a half dozen or so NY stye pizza vids on YouTube, and looked up a few different recipes. Feeling inspired, and hungry I set out to get the highest quality ingredients possible at my local super Walmart. I spent an hour or so making dough from scratch, staining crushed tomatoes, and prepping everything. I put half the dough away to cold ferment, which I'll use tomorrow, and the other half to rise at room temp for a couple hours.

Since I don't have a pizza steel, I used a combo of a pizza tray (with holes) on top of an upside-down large iron skillet that I preheated. the thinking was that heated skillet would help crisp up the majority of the pie, there was an inch or so overhang. I think that was a good choice as it came out great. I may just do the next one in the skillet and make a thinker pie. That method you can just put it on the stovetop to crisp once the top is done.

All in all it came out great! I went traditional cheese with this one, but I will do pepperoni on the next.

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Not bad at all ... great color

Found this: Gets to 700F ... Good brand, and a great price.

 
Deus Irae said:
That actually looks legitimately good for a cheese pizza. Most people who show cheese pizzas have them look like shit, and everyone has to lie to them about how they can't wait to try it. But yours looks genuinely well made.

Congrats to you...
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Haha It's true, thanks man. I think the key is as close to the top of the oven as possible.
 
Deus Irae said:
That actually looks legitimately good for a cheese pizza. Most people who show cheese pizzas have them look like shit, and everyone has to lie to them about how they can't wait to try it. But yours looks genuinely well made.

Congrats to you...
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Any time I try a new pizza joint, I get a single slice of cheese ... If it's good, then I will try their others. But, if you can't make me come back for your cheese pizza, I can trust you.
 
Beers said:
Haha It's true, thanks man. I think the key is as close to the top of the oven as possible.
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Lord Chevy said:
Any time I try a new pizza joint, I get a single slice of cheese ... If it's good, then I will try their others. But, if you can't make me come back for your cheese pizza, I can trust you.
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I just got back from a pizza night with the family. And, while were were there eating pizza, one of my in-laws was talking about the last time she made homemade pizza (among other things, she pre-cooked the crust). So this isn't deja vu, but it's cool timing for me.
 
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