The Matador Pizza - Federation of Advanced Gourmet Shroomerites

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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 9 months, 12 days

Re: The Matador Pizza

[Re: CptnGarden]

1
#10029948 - 03/23/09 10:21 PM (15 years, 27 days ago)

Quote:

CptnGarden said:
Me: *joke*

where's the joke? Was it when you were bitching about someone else's homemade recipe?

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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back

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geokills
∙∙∙∙☼ º¿° ☼∙∙∙∙

Registered: 05/08/01
Posts: 23,591
Loc: city of angels

Last seen: 2 hours, 47 minutes

Re: The Matador Pizza

[Re: LiquidSmoke]

1
#10030651 - 03/24/09 12:29 AM (15 years, 27 days ago)

Okay bitches, can we get back to the point...

:heart:

One Pizza, One Love. :heart:

Even reheated, this baby came to play!

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┼ ··∙ long live the shroomery ∙·· ┼
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psilog
{o:o}

Registered: 08/10/05
Posts: 581
Loc: home on the range
Last seen: 3 months, 19 days

Re: The Matador Pizza

[Re: geokills]

1
#10030949 - 03/24/09 02:37 AM (15 years, 27 days ago)

And I shit you not..I'm actually salivating

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SampaJasli
Stranger

Registered: 04/09/07
Posts: 1,396
Loc: Canada

Last seen: 1 year, 11 months

Re: The Matador Pizza

[Re: psilog]

1
#10034532 - 03/24/09 06:23 PM (15 years, 26 days ago)

pizza related question:
say you wanted to use something like broccoli as a topping.
would you boil it before adding it on top and baking? or would you put it in raw?

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daussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth

Re: The Matador Pizza

[Re: SampaJasli]

1
#10034998 - 03/24/09 07:32 PM (15 years, 26 days ago)

Blanch it. Boil it for a minute and put it in an ice bath.

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geokills
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Registered: 05/08/01
Posts: 23,591
Loc: city of angels

Last seen: 2 hours, 47 minutes

Re: The Matador Pizza

[Re: SampaJasli]

1
#10042116 - 03/25/09 09:43 PM (15 years, 25 days ago)

Daussaulit's got it on the DL. :thumbup:

Just remember to dry the broccoli thoroughly, as the last thing you want is a soggy pizza!
Also don't overload your pizza with toppings, as that can yeild a soggy pizza as well. :nonono:

You might also want to experiment with slicing the broccoli to different widths.

If you're doing a thin-crust pizza that bakes quickly, a thinner slice will yeild more uniform texture (ie. even cooking). Super-finely sliced vegetables won't require a blanch, though the texture of the vegetable may end up more dry and possibly even crispy. However, the flavor will be there all the same (so long as it doesn't burn!).

In the end, it all comes down to personal preference anyway. Good eating! :sun:

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SampaJasli
Stranger

Registered: 04/09/07
Posts: 1,396
Loc: Canada

Last seen: 1 year, 11 months

Re: The Matador Pizza

[Re: geokills]

1
#10080738 - 03/31/09 02:26 PM (15 years, 19 days ago)

I say this thread gets moved to FAGS for posterity

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geokills
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Registered: 05/08/01
Posts: 23,591
Loc: city of angels

Last seen: 2 hours, 47 minutes

Re: The Matador Pizza (moved)

[Re: geokills]

2
#10194932 - 04/19/09 12:25 PM (15 years, 1 day ago)

This thread was moved from Culinary Arts, Gardening and Brewing.

Reason:
Why not? :biggrin:

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General Interest > Culinary Arts, Gardening and Brewing > Federation of Advanced Gourmet Shroomerites

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