I would love for my crust to come out looking like that.Visited a wood oven pizza place on saturday, it was wonderful. Replacement for our last favorite pizza place, and even better quality!
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A pizza with fennel salami and green olives for me
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A vegetarian pizza with roasted vegetables and gorgonzola for my husband
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Crust dippers: truffle sauce, Genovese pesto and olive tapenade
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And by far the best Panna cotta with red fruit sauce I ate in ages!
They look like they put them in oil that wasn't hot enough and they sponged up the oil making them kinda soggy.
What does roasting the cabbage do, I've never seen that.
Same as roasting Brussels sprouts or broccoli - I brush the wedges in a little (ok…a lot) of melted butter, season it however I like, then into a hot oven. Gets a nice char on the outer leaves and edges.
Some were, and what was just as bad, it wasn’t terribly crowded and it took for-<bleeping>-ever to get them
Hmmm, well, I do my fries like that. You cut them, soak them for about 10 minutes, let them drain for a while or paper towel them, fry at 325 for about 5 minutes approx, them let sit and drain for a few, then put in 375 oil for about 3 minutes to heat the insides up again and crisp the outsides to perfection. They should always have soaked fries ready to go, so..... I'm guessing they are just bad at what they do? That's the looooong way of saying that.Some were, and what was just as bad, it wasn’t terribly crowded and it took for-<bleeping>-ever to get them.
I gotta do more with cabbage, I love stuffed cabbage, something about that strong tomato taste on the sauce with the meat and tender cabbage... I just can't get enough. Maybe that can be my next project? Isn't that a polish thing? I am polish, it takes me 3 or 4 attempts to open my door or turn on my light switches. I am actually "Heinz 57".It produces a lovely 'nutty' umami taste.