Speaking of corn, we freeze cut sweet corn every year and I had some leftover the other night that I sprinkled on our homemade loaded nachos. Took the nachos to a new level and now a requirement!!!
Slammer!!!

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Originally posted by slammer

Speaking of corn, we freeze cut sweet corn every year and I had some leftover the other night that I sprinkled on our homemade loaded nachos. Took the nachos to a new level and now a requirement!!!
Slammer!!!

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I would agree!

Back to the basics! Though, I did do a fussy steak cook. 2 ribeyes into a CI skillet near smoking hot with grape seed oil. Turn every 30 sec or so until both sides medium seared, toss in a cut up stick of butter and herbs. Baste vigorously while turning steaks about every 30 seconds. Rest, then slice on board and pour skillet liquid over sliced meat. Brad

THAT IS A WINNER..! :0)

Nice!!! No pics from last night but pretty much had the same meal. Went to my meat people and the steaks just didn’t float my boat this week, BUT …………there was a Big Ol hunk of great looking Sirloin steak. Salt, Fresh pepper and garlic on a 525 degree grill in da snow seared 4 minutes on each side and a nice rest while fixin salads!!!
Wasn’t ribeye tender, but Great steak flavor and enough leftover for my sunny side ups this morning!!!
Slammer!!!

Toasted sauage ..n..pepperoni .... with swiss cheese..
Grinder..

Yep fall apart eatin...Good.. !
Chips n ah na beer..
Waitin on chocklit cake as i type.. :0)

Fat boy special... :0)

Another go at Slammer’s/Dale’s Detroit pizza. This time for our family. It turned out to be a big hit! This time I made one 10x14 inch pizza in an authentic Detroit pizza pan. Par bake the dough. Cool dough. Add the shredded brick cheese, I topped 2/3rds with mild Italian sausage and mushroom, and 1/3 mushroom only, then striped with pizza sauce. Baked and finished under broiler. Yummy! Brad

Looks like ya nailed it Brad!!! Glad the family likes it. It really is addicting and hard to explain until ya take that first bite. I’ve been going back and forth . We have pizza every Sunday night and I like to switch it up. Tonight was kind of a New Haven Ct. style Apizza. Thin crust with char. Different from New York style. Too many styles and regional pies and damn if they aren’t all good!!!

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Originally posted by slammer

Looks like ya nailed it Brad!!! Glad the family likes it. It really is addicting and hard to explain until ya take that first bite. I’ve been going back and forth . We have pizza every Sunday night and I like to switch it up. Tonight was kind of a New Haven Ct. style Apizza. Thin crust with char. Different from New York style. Too many styles and regional pies and damn if they aren’t all good!!!

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A thing of beauty there!  Brad

The toughest thing for me, regarding Detroit Pizza, is getting that dough "finger stretched" to the edges and corners-and stay there! I wish food processors were not such a PIA to clean, because shredding several cups of brick cheese is the only chore.

Good thing was, I had enough dough to make a few bread sticks. They were good, and a way to use up the sauce, but too ugly to take pics of.

In a greased pan my dough is very easy to hand press to the sides. The dough is very wet when raw and easy to work with. I will usually push the dough to the edges an hour or two before cooking and before adding toppings I press to the edge again after the dough rises a little more and relaxes.
I hand shred my cheese with a box shredder, 1/2 brick and half whole milk mozz.
I use 1 lb of combined cheese for 2-9x9 pans.
I find making Detroit style is way easier than NY style and les mess.
Slammer!!!

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Originally posted by rinemb

The toughest thing for me, regarding Detroit Pizza, is getting that dough "finger stretched" to the edges and corners-and stay there! I wish food processors were not such a PIA to clean, because shredding several cups of brick cheese by hand, with a box grater, is the only chore.

Good thing was, I had enough dough to make a few bread sticks. They were good, and a way to use up the sauce, but too ugly to take pics of.

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edited for clarity.

Fah'Gee-Duhs....

BLTs on grinder rolls:

Homemade pizza with pepperoni, sausage, peppers, and onions on an artisanal bread from Aldi.

We used the Detriot method..or close to it..

Bread..cheeze...(mottserella)...sauce..veggies.n meats..
N..chedder on top..
Baked..n..the broiled..

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Originally posted by STUD figmo Al

We used the Detriot method..or close to it..

Bread..cheeze...(mottserella)...sauce..veggies.n meats..
N..chedder on top..
Baked..n..the broiled..

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All homemade pizza is good pizza, eh.

Saturday night a “no go to the store” dinner. Spaghetti, sauce, and pork sweet Italian meatballs. Paired with a Sangiovese. (The early evening on the porch “White Lady” cocktails were fine as well!). Brad

Perfect!!! Ya had me at spaghetti!!!
Slammer!!!

We both got the crud..n feel like dog doo..
So..fatti bread grinder sammich tanight..

N..a fresh fatti loaf to do beef tip sammich tammarra..

Easy peasy... :0/

I was under the impression Chicken Noodle soup was the cure all fer whatever what ails ya.

The beginnins of ..dinner...

Tadaah..! :0)

Retro school cafeteria dinner tonight: hamburger gravy over mashed potatoes, and succotash (the school used to serve it with corn and bread and butter.)