Iron Chef WAYCT - What Are You Cooking Today
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Tarka
8oz red split lentil
4oz yellow split lentil
3 cloves garlic - crushed
1 inch ginger - bashed
2 pints water
Liberal application of turmeric
4 large (hotter the better) green chilis choppedAll bunged in pan and simmered until lentils soft
Dhal
8 dried red chilis
2 onions sliced
1 large tomato sliced
Loads of mustard seeds
Loads of Onion seeds
Fried until a pulpMix altogether, and enjoy
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Friends for dinner tonight. This is the menu…
Caraway Blini's
Creme Cheese
Smoked Salmon
Caviar (present from Russian friend)Exotic Chicken Pie with Turmeric and rice pastry
VegNectarine, Rosemary. Honey and Lemon soufflé...
So I have got my work cut out.
Paula has laid the table and is looking smug.
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Pizza in Deutschland ist echt sehr gut! Kommt aber auch wie immer darauf an, wo man hingeht! Also kann Sie gut oder schlecht sein
pizza in Germany is really good actually, but like always, the place that you go to matters! so it can be good or bad!
so I guess it's like everywhere else…though i haven't had a bad experience in that case so far, so you should be save when going out for pizza
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Pizza where I live is either great and from a really posh place, or shitty. There's nothing in the middle. That's why I learned how to make great pizza at home. When were in NY in October, we found an awesome place on the way to the SE party. I still dream about that pizza
Glad to hear that there's good pizza near you. I like having the option to buy a pizza when I'm not in the mood to cook. -
Getting the crust right is the bane of my pizza making. If I could get that right, I'd be a happy man.
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Need a recipe Chris?
Although, the crust is a very personal thing. We all look for different qualities in a crust. My recipe yields a crispy outside, chewy middle, and not too chewy that you're wearing your jaw out. Also, I think how you bake it matters too. Are you using a stone? What temp?
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crispy outside, chewy middle, and not too chewy that you're wearing your jaw out.
Exactly what I'm looking for. Mine always comes out more bread like- soft and only slightly chewy. Not bad, just not what I want in a pizza.
I use a stone and cook at 500°, the hottest my oven will go. I considered building a brick oven in the back yard when we were renovating the house, but decided we didn't have space for one, nor did I really want to actually build one.
Your recipe would be appreciated, Zach. Any useful tips you'd like to share would be good, too.
It is a German Polish food we all love it.
