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WFDT?
Posted on 7/12/16 at 6:24 pm
Posted on 7/12/16 at 6:24 pm
Cauliflower crust pizza.
15
Posted on 7/12/16 at 6:24 pm to Darla Hood
Red beans & rice
Posted on 7/12/16 at 6:28 pm to Darla Hood
chicken shawarma/gyro
hummus
veggies
ETA: Darla, does your crust ever come out crunchy? I've given cauliflower crusted pizza twice in the last week and it isn't close to being crunchy at all.
hummus
veggies
ETA: Darla, does your crust ever come out crunchy? I've given cauliflower crusted pizza twice in the last week and it isn't close to being crunchy at all.
This post was edited on 7/12/16 at 6:29 pm
Posted on 7/12/16 at 6:29 pm to Darla Hood
Lasagna & garlic bread
Posted on 7/12/16 at 6:35 pm to Politiceaux
Beef tips and rice.
Posted on 7/12/16 at 6:37 pm to Darla Hood
K crab salad roll
Posted on 7/12/16 at 6:38 pm to Lazy But Talented
Firm, and crisper than the last two times I made it, but not exactly crunchy, except on the edges. Holdable as a slice, but cutting was awkward.
All that to say, no. Fathead crust is better.
It tastes good, though.
All that to say, no. Fathead crust is better.
It tastes good, though.
Posted on 7/12/16 at 6:38 pm to Lazy But Talented
oops
This post was edited on 7/12/16 at 6:40 pm
Posted on 7/12/16 at 6:40 pm to Darla Hood
I guess I'll just keep trying. It definitely has tasted good.
Posted on 7/12/16 at 6:41 pm to Darla Hood
In east Dallas and open for suggestions. Maybe torchy's tacos
Posted on 7/12/16 at 6:45 pm to Darla Hood
Looks excellent, Darla.
Khan for stir fry here in Mecca.
Khan for stir fry here in Mecca.
Posted on 7/12/16 at 6:46 pm to Lazy But Talented
I used a recipe from Pop Sugar. It's been so long since the last time I made it that I don't know what the other one was. This was easier. It didn't say to make sure to get all the moisture out, but I knew that on my own.
Posted on 7/12/16 at 6:47 pm to Darla Hood
Posted on 7/12/16 at 6:55 pm to CorkSoaker
A sliced Cherokee purple tomato out of my garden, bit of Blue Plate mayo, couple of slices Wrights bacon, salt and pepper.
Posted on 7/12/16 at 6:56 pm to CorkSoaker
Spaghetti
Posted on 7/12/16 at 7:02 pm to Darla Hood
That looks delicious Darla.
Posted on 7/12/16 at 7:23 pm to Darla Hood
Meant to post this last night and forgot. Everybody said try it, and the guy behind the counter said they're famous for it. I've been on a smoked fish dip kick lately, so I tried it. Not bad. $8. The one at Peche pretty much blows it out of the water though.
Posted on 7/12/16 at 7:27 pm to BRgetthenet
I absolutely love some smoked fish dips. One of my favorites that I don't hear mentioned is Houston's salmon dip
Posted on 7/12/16 at 7:39 pm to BRgetthenet
I have some smoked salmon. Maybe I'll make a dip with it. Thanks for the idea!
Posted on 7/12/16 at 7:48 pm to Darla Hood
This is the key to making good smoked salmon. You're gonna want that nice pellicle to form, and lock in the moisture.
I let it sit on a rack over the sink for 4 hours before I smoke it. My last batch was brined in salt, sugar, old bay, and maple syrup.
I let it sit on a rack over the sink for 4 hours before I smoke it. My last batch was brined in salt, sugar, old bay, and maple syrup.
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