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Oh, and P.S. To keep my posts the opposite of keto, I have a new sourdough recipe loaf that spent the night in the fridge next to the pizza dough that I will be baking in a few more hours :)

Wife did Keto for a while, and I cooked to support it. Tried a bunch of different pizza crusts including crustless, cauliflower, almond flour, etc. Never found anything passable. I do still have a handful of Keto recipes that were actually very good. But pizza without wheat flour and beer is...

Thank you! 4 loaves to date and so far so good :) And, even better, my wife, who was of the opinion that she did not really like sourdough when I created this starter, is there each time one comes out of the oven trying to get me to cut it too soon!

If you want to try something that is a bit of a pain but worth every minute, my favorite Parmigiana recipe is by Tyler Florence back when Tyler's Ultimate back when Food Network actually had cooking shows. Chicken Parmigiana Recipe | Tyler Florence | Food Network Just an amazing recipe and...

Thanks, and honestly, BLTs are one of my all-time favorite sandwiches! And even better on fresh sourdough :)

Yeah, I am liking the Sip and Feast guy!

Baked another loaf of sourdough Saturday. If anything, the flavor is getting even better now that my starter is a little more mature. Made awesome BLTs with it for dinner :)

That chicken looks SO good!

Add to that, Candy is another science!! And if anybody thinks weights do not matter, try a recipe that calls for 3 teaspoons of kosher salt and instead use 3 teaspoons of table salt!

Yeah, I may have to spring for one. It looks like I will never build a brick oven :( Maybe when I retire.

It must be some kind of witchcraft!! I can't find anything on how they get red lentils to bind into pasta. My compliments to the food scientists!

Nope. Most of them are All Trumps, but they seem to turn out find and are a little easier to roll out with KA AP.

Indeed. For pasta you would normally heat it up in an open pot, and it would thicken some depending on how long you let it. I would do the same for pizza, though you will want to let it cool before putting on the pie.

Wife decided she wanted pizza at 2 PM, so I went the thin crust route again since it only ferments for 3 hours or so. The usual cheese for her and meats and chilies for me. Both have low moisture mozz, provolone, sharp cheddar, and Parmigiana Reggiano cheese, then simple no cook sauce from the...

So our ice storm was not much of a problem but side roads are very slick. Made pizzas to keep warm last night :)

Those look amazing!! Man I love blueberry muffins.

Hmmm. I guess it's possible to make lentil flour out of my red lentils, then make pasta out of that flour, but it sounds complicated. @passedpawn Andrew?

Thanks. Do take a picture. I have a bunch of lentils that I need to fix.

Our next ice storm is knocking on our door, so I made Texas chili for dinner last night :) And the sunset was pretty cool yesterday as well. Calm before the storm. Everything above ground is already getting covered with ice this morning.

I think that was one of the ones I watched the other day! I have resisted getting one so far, but I am weakening. Have seen a lot of good things done in them besides frozen French fries :)