AlexM Posted December 20, 2013 Report Share Posted December 20, 2013 post a base? I made it up. The dough was bought at a grocery store. The sauce is sauteed onions and garlic(a ton of garlic) then I throw in a can of tomatoes, oregano, salt, pepper, chili, dehydrated garlic. Then let it cook down until there's very little liquid. Quote Link to comment Share on other sites More sharing options...
Sentura Posted December 20, 2013 Report Share Posted December 20, 2013 You know you can let the water absorb into the veggies for more flavor, right? knj 1 Quote Link to comment Share on other sites More sharing options...
knj Posted December 20, 2013 Report Share Posted December 20, 2013 what i meant was, post the recipe for the base Quote Link to comment Share on other sites More sharing options...
AlexM Posted December 20, 2013 Report Share Posted December 20, 2013 You know you can let the water absorb into the veggies for more flavor, right? Isn't that what I'm doing by slowly reducing? what i meant was, post the recipe for the base Ah well that was the basic recipe. I should mention we have terrible tomatoes here in Vancouver so in my case canned is better to use. Whether or not to use fresh depends on how good the tomatoes are in the are you are. I've noticed for some reason tomatoes in particular are generally way better in Europe. Quote Link to comment Share on other sites More sharing options...
Sentura Posted December 20, 2013 Report Share Posted December 20, 2013 You know you can let the water absorb into the veggies for more flavor, right? Isn't that what I'm doing by slowly reducing? what i meant was, post the recipe for the base Ah well that was the basic recipe. I should mention we have terrible tomatoes here in Vancouver so in my case canned is better to use. Whether or not to use fresh depends on how good the tomatoes are in the are you are. I've noticed for some reason tomatoes in particular are generally way better in Europe. Most of the water will evaporate rather than absorb. If you want to let it absorb more pull it off the heat and let it steam off for some 15-30 minutes, depending on how much you got. AlexM 1 Quote Link to comment Share on other sites More sharing options...
AlexM Posted December 20, 2013 Report Share Posted December 20, 2013 Ah yeah that's generally what I did. It was on the lowest heat for at least 30 mins. Quote Link to comment Share on other sites More sharing options...
blackdog Posted December 20, 2013 Author Report Share Posted December 20, 2013 (edited) I like the looks and i'm sure it's tasty... but i don't understand, did you made a sauce with all the ingredients mixed up and put it on the pizza base? Latest thing i cooked is spinach+kale leaves+feta rollsi wanted to replicate some salted brioche Greeks make, but the pastry i bought wasn't puff pastry as it should :-/ Edited December 20, 2013 by blackdog AlexM and selmitto 2 Quote Link to comment Share on other sites More sharing options...
AlexM Posted January 4, 2014 Report Share Posted January 4, 2014 (edited) Decided to make fancy burgers : Burger on baguette with shallot boursin. Topped with avocado, chorizo and tomato. Demiglaze made from pan drippings. Microgreen salad with carrot puree dressing Sweet potatoe baked fries EDIT : The next day I wanted to reuse some leftovers for the new dinner: "Reusing some of the extra burger leftovers I decided to make a sort of tomato/shallot tomato sauce/fresh ketchup then put the burgers in there. I didn’t realize my partner ate half the burgers so there’s too much ketchup and you can’t really see the burgers but trust me they’re in there! rye bread toast wedges with applewood smoked cheddar and salami leftover microgreens salad and carrot puree dressing." Edited January 4, 2014 by AlexM FMPONE, ⌐■_■, Grinwhrl and 5 others 8 Quote Link to comment Share on other sites More sharing options...
selmitto Posted January 4, 2014 Report Share Posted January 4, 2014 omfg... that's food porn. I envy your guys' cooking skills. All I can cook is meth... AlexM and knj 2 Quote Link to comment Share on other sites More sharing options...
blackdog Posted January 4, 2014 Author Report Share Posted January 4, 2014 Finger food can never be wrong! AlexM 1 Quote Link to comment Share on other sites More sharing options...
AlexM Posted January 4, 2014 Report Share Posted January 4, 2014 So yeah, one of my new years resolutions is to cook everything I eat and not eat out very often. Anyways used up some more of the sausage for breakfast this morning. Poached eggs Chorizo sausage Sauteed tomatoes Local rye bread Topped with applewood smoked cheddar Sentura 1 Quote Link to comment Share on other sites More sharing options...
knj Posted January 5, 2014 Report Share Posted January 5, 2014 omfg... that's food porn. I envy your guys' cooking skills. All I can cook is meth... <3 ! ! ! marry me ! selmitto 1 Quote Link to comment Share on other sites More sharing options...
twiz Posted January 5, 2014 Report Share Posted January 5, 2014 Standing rib roast/bleu cheese and wine gravy/mashed potatoes/fried okra with chipotle aioli Pampers and AlexM 2 Quote Link to comment Share on other sites More sharing options...
blackdog Posted January 5, 2014 Author Report Share Posted January 5, 2014 If you can cook meth, all you need to care about is hire a home chef to cook fancy and healthy food for you selmitto 1 Quote Link to comment Share on other sites More sharing options...
selmitto Posted January 5, 2014 Report Share Posted January 5, 2014 Let me be clear before the NSA gets to me: I don't know how to cook meth knj 1 Quote Link to comment Share on other sites More sharing options...
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