Posts by Bishop

Quote: Originally Posted by panini  Bishop, are you retarding the doughs rudded in oil?       Chris... off topic. My 19yr old is on his way to his annual European...

Another pot of stock and what do you know, no 'base' needed.  

Quote: Originally Posted by benway  I'm impressed that you can get that kind of heat from your stone!  My oven has never touched that on anything other than the cleaning cycle.  I find that if a char on...

Quote: Originally Posted by benway  Bishop, I used to bake my pizza like that but I wasn't happy with the lack of char underneath.  I can see how a broiler would be 800 to 850 from the top but you're clearly...

I am kind of a pizza purist and have been practicing seriously on and off for about the last year and a half. I started with a version of the Jeff Varasano recipe but have altered the amounts, mixing, and cooking. So now I can call...

You can also flavor the paneer while you are making it.   I am also a big fan of chili paneer and have used that as a filling for traditional dosa.   I forget exactly what I put in this one. Something like chile...

Macadamia works really well with halibut. I am also a fan of pistachios and have even done a dungeoness stuffed, pumpkin seed crusted, halibut before.  

Rao's does a similar dish of orecchiette with broccoli rabe and Italian sausage. I think that is served simply with some olive oil, garlic, and chile flakes.  

If you are looking for sides to serve with the pork, try red cabbage braised with apples and grated pasilla peppers as suggested above taters do go well, how about a brussel sprout and mashed potato thing roasted baby reds with...

Quote: Originally Posted by MikeZ   did in fact reduce quite a bit to a demi glaze consisntancy to freeze for other use, but it still needed seasoning (salt) it just got thicker and more gelatonous.. not...