Pictures of my dinner

[Trinity]

Originally Posted by sherren

I see, but still I find it much more cheaper grilling it at home , by eating outside in the restraunts which u pay. , still its a worth once a while to enjoy and of course have to know the way to grill it nice medium rare u surely love it

Oh, I would still have to grill it myself, It's just that the steaks special cut are huge!!! Like 2 pounds... I have to be real hungry to take on that...

I just checked my local ad's and my store has t-bone and porterhouse @8.99 a pound. But no sale on ribeye..

If I grill a steak today,,, I am gonna have to dress warm... It is below freezing outside here. Brrrrrrrrr

[PsYkHoTiK]

More Deep Dish Goodness from the Kitchen Hell of PsYkHoTiK the cheesy devil.

Being one of the Few "Trin approved" pizza makers, I take pride in my continuous pursuit of pizza perfection.

With the pilot test of my first deep dish pizza, I have made several amendments. First of the list was I practiced restraint on ingredients (in other words, I didn't go ape shit on cheese and beef - no more 1 lb of each LOL).

I cut them both in half (so now half pound of each). As for the beef, during the process of browning them, I seasoned the beef with salt, pepper, and leaf oregano for added Italian-ish taste.

Second improvement was to add more sauce (which I did).

Third improvement, the introduction of fresh cut mushrooms and beef pepperoni (yummy!).

I was insanely satisfied with how the crust turned out for the first attempt. No changes on that front for this iteration. Its the same hand tossed one (I really did after mixing hot water - not boiling, I put flour on my cleaned counter and starting kneading).

Perfection!

Me likies!

I would have liked the cheese to be a bit more cooked (like crisper surface) but I was starving (it was like 5pm and I had yet to eat for the day LMAO!).

Comments!

And Trin, where is your deep dish?



Though rather worryingly, I think the deep dish isn't deep enough. I think its scary coz as it is, its ~1 inch thick if not more (understandably, I didn't stab my ruler into it).

[Trinity]

Originally Posted by PsYkHoTiK

More Deep Dish Goodness from the Kitchen Hell of PsYkHoTiK the cheesy devil.

Being one of the Few "Trin approved" pizza makers, I take pride in my continuous pursuit of pizza perfection.

With the pilot test of my first deep dish pizza, I have made several amendments. First of the list was I practiced restraint on ingredients (in other words, I didn't go ape shit on cheese and beef - no more 1 lb of each LOL).

I cut them both in half (so now half pound of each). As for the beef, during the process of browning them, I seasoned the beef with salt, pepper, and leaf oregano for added Italian-ish taste.

Second improvement was to add more sauce (which I did).

Third improvement, the introduction of fresh cut mushrooms and beef pepperoni (yummy!).

I was insanely satisfied with how the crust turned out for the first attempt. No changes on that front for this iteration. Its the same hand tossed one (I really did after mixing hot water - not boiling, I put flour on my cleaned counter and starting kneading).

Perfection!

Me likies!

I would have liked the cheese to be a bit more cooked (like crisper surface) but I was starving (it was like 5pm and I had yet to eat for the day LMAO!).

Comments!

And Trin, where is your deep dish?



Though rather worryingly, I think the deep dish isn't deep enough. I think its scary coz as it is, its ~1 inch thick if not more (understandably, I didn't stab my ruler into it).

Wow! Your getting even better!

While I am not the biggest fan of deep dish style (i like the plain regular type), That looks so very good... Wanted steak for dinner... Now thinking pizza! A tip on the cheese... Sliced cheese works well on pizza also... Sargento sliced provolone... ummmmm

Hey, If you don't think your pie is deep enough...

You could get one of these cool pans. They allow you to remove the pan with a snap... And then you can toast up the crust to utter perfection.

Anolon Nonstick Spring Form Pan - Cooking.com

[PsYkHoTiK]

The reason I started this endeavour was because, I wanted more stuff on my pizza. Hence a deeper dish was a viable answer I guess (deeper = more toppings LOL!).

MMM! Sliced cheese, I gotta give that a go next time.

[Trinity]

Originally Posted by PsYkHoTiK

The reason I started this endeavour was because, I wanted more stuff on my pizza. Hence a deeper dish was a viable answer I guess (deeper = more toppings LOL!).

MMM! Sliced cheese, I gotta give that a go next time.

"I wanted more stuff on my pizza."


Yeah, thats why I got the largest pan that could fit in my oven. 18 inch's. I should get it out and use it again. Can you remember it?

[PsYkHoTiK]

You need to whip that one out for some pizza action Trin...

[Trinity]

Mac-n-Cheese

Baked, This time with green bell peppers. And tomatoes.

[Adrian Wong]

BTW, I watched a portion of a cooking show where they explained why certain cuts of meat are cooked at certain temperatures.

Apparently, lean meat (e.g. steaks) should be cooked below 60 deg. C while meat rich in cartilage (e.g. ribs) should be cooked at higher temperatures.. 100 deg. C and above?

They also showed that to cook a slab of roast meat that not only smells nice but is juicy and tender, they use a torch to cook the outer part of the slab at over 130 deg. C and then slow roast it in the over at 50 deg. C over 5 hours to keep the meat inside juicy and tender.

[sherren]

Originally Posted by Adrian Wong

BTW, I watched a portion of a cooking show where they explained why certain cuts of meat are cooked at certain temperatures.

Apparently, lean meat (e.g. steaks) should be cooked below 60 deg. C while meat rich in cartilage (e.g. ribs) should be cooked at higher temperatures.. 100 deg. C and above?

They also showed that to cook a slab of roast meat that not only smells nice but is juicy and tender, they use a torch to cook the outer part of the slab at over 130 deg. C and then slow roast it in the over at 50 deg. C over 5 hours to keep the meat inside juicy and tender.

was it under Discovery something 553? , i think i watched before

[sherren]

Originally Posted by Trinity

Mac-n-Cheese

Baked, This time with green bell peppers. And tomatoes.

kewl, i have a box of Kraft Mac & Cheese Dinner , cant eat it all alone , huge portions , any recipe's you would like to share to add in stuffs with mac n cheese