Nice. I've got lots of rubs, looks like I'm having wings this weekend
What are you cooking???
- Thread starter mattafett
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Beautiful Crust.Sourdough Detroit-ish style with some Chicago style Italian sausage layered throughout. Added giardinera, shrooms, and garlic butter.
Sourdough Detroit-ish style with some Chicago style Italian sausage layered throughout. Added giardinera, shrooms, and garlic butter.
I don’t understand Detroit style pizza but goddamn that looks absolutely amazing.
Do you not like crunchy bready crust? Or brick cheese? That’s mostly what there is to understand.
So the sauce is typically done separately and spooned on top right before serving (or delivery). As someone who isn’t big on cooked tomatoes, I love a fresh tomato sauce for this and usually make my own as opposed to buying a canned sauce. It also lets you get a good cup on the ronis prior to saucing if making pepperoni.
Never took a pic of the composed plate, but we fried up some mortadella with runny eggs, a little home smoked cheddar and had Belgian wildflower honey (has a very strong Basswood component if you know your monoflorals) on leftover Popeyes Biscuits.
MordorMongo
Have you seen my watch?
Rain fucked outdoor cooking. Green Chile Stew will work. So fucking good. I can’t wait to live close to Hatch valley all the time.
here goes nothing
*Former Member*
Send me Percy Pigs
Those mushy peas look terrible.
I would send them back and ask for a lot more gravy.
Yeesh. My first attempt and I only had frozen peas. Already decided next attempt will be with dried peas
Schreiner's never disappoints though. Ton of spice/mace in the banger
*Former Member*
Send me Percy Pigs
But how much breadcrumb?
Sausages need less meat and more filler. Make them taste better and get texture sorted
hmm, i'll ask next time i make a sausage run. they were fairly dense with a "smooth" texture, easy to slice. not mealy at all, like a brat or italian sausage would be
*Former Member*
Send me Percy Pigs
I think’ Italian Sausages ‘are awful. Dense is it what I want in a Sausage.
Trappizinos have become my new obsession after having them in Rome. 
They are essentially little pizza/focaccia pockets stuffed with slow cooked fillings. The left side is stewed eggplant with homemade tomato sauce, mozz, and peas. The right side is broccoli rabe with lemon zest, Calabrian chilis, and parmasean.
What’s great is that you can really stuff them full, but they don’t fall apart and make a mess.
I am definitely not a skilled baker, but I have had pretty good success with this dough recipe:
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www.seriouseats.com
They are essentially little pizza/focaccia pockets stuffed with slow cooked fillings. The left side is stewed eggplant with homemade tomato sauce, mozz, and peas. The right side is broccoli rabe with lemon zest, Calabrian chilis, and parmasean.
What’s great is that you can really stuff them full, but they don’t fall apart and make a mess.
I am definitely not a skilled baker, but I have had pretty good success with this dough recipe:
Trapizzini (Homemade Roman-Style Pizza Pockets) Recipe
Make the best party sandwiches ever with these puffy, crusty pockets of Roman-style pizza bianca.
Trappizinos have become my new obsession after having them in Rome.
They are essentially little pizza/focaccia pockets stuffed with slow cooked fillings. The left side is stewed eggplant with homemade tomato sauce, mozz, and peas. The right side is broccoli rabe with lemon zest, Calabrian chilis, and parmasean.
What’s great is that you can really stuff them full, but they don’t fall apart and make a mess.
I am definitely not a skilled baker, but I have had pretty good success with this dough recipe:
Trapizzini (Homemade Roman-Style Pizza Pockets) Recipe
Make the best party sandwiches ever with these puffy, crusty pockets of Roman-style pizza bianca.
