nice thx for the info!
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Us too.
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We’re so hooked on this pizza steel it’s downright silly. I honestly cannot go a week without making one. And realize the dough is TJs so that’s not the secret. That steel makes all the difference in the world. Heat the oven and steel for 45 minutes at 550 or 500. Then we cook for 8 minutes, switch to broil for 2 minutes.
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Seems like your photographs are getting fancier??? 
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every once in a while they come out nicely!
Food question: what was the roasted veg under the hen? And it looks like there’s a pan sauce or drippings? Looks very elegant.
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Charcoal grilled veggies, baby artichoke, mini zucchini and pattypan squash (all from Vicente Foods) with pickled cherry tomatoes
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Peach Aguachile
It was a collaborative effort with suggestions from my peeps on the Animal thread.
Tenerelli Elegant Lady Yellow & Sugar Lady White.
Blanched Cilantro & Mint for the Herb Oil (would use more mint next time)
Herb Oil, Chile de Arbol Oil, Calabrian Chile Oil, Limes, reserved Cilantro/Mint blanching liquid & mixed w/Cucumber Water @aaqjr.
I don’t have a juicer so I used a couple skoshes of store-bought peach juice. It wasn’t as thick. I would let the aguachile set in the fridge a little longer next time to release more natural peach juice.
Salsa Verde Liquid
Went off the reservation on this. I had made fresh tomatillo salsa for a different dish but it was too wet so I strained some of the liquid and since I had it…
Leftover potions & juices mixed together
Any suggestions for this? I made a vodka cocktail but garlic from the salsa verde juice, which wasn’t pronounced in the aguachile, was quite noticeable in the cocktail lol.
The only thing I could’ve used was for @PorkyBelly & @burritoking to come over and inspect the finished product since they’re the only ones on record who’ve actually had the dish. It is really quite delicious. I’m thinking it would be a great summer side for fried chicken or sweet, sticky, porky ribs.
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need more breakfast posts
classic french omelette
I’m in my breakfast sando era. still like the classic english muffins over brioche. sandos with ground sausage patty, slightly runny center egg (cooked in a biscuit cutter ring), american cheese.
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Genuine question: how come? I find English muffins to be too chewy, for my taste.
The food looks AMAZING. Love the octo-sausages…
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So cute…
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and latte art!
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stale muffins are definitely chewy! relatively fresh ones, buttered then lightly toasted is my jam. they provide enough resistance to contrast the softness of the sausage patty and egg. I find the brioche just too pillowy and more of a delivery mechanism for the stuff inside the sando.
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Not a French Omelette
Cheddar, leftover ground chicken filling from stuffed peppers, white onions, beefsteak tomatoes, cilantro, salsa, avocado, sour cream.
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hell yeah those tomatoes look bomb
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We didn’t toast things much growing up, so I always forget this is an option! Partner toasts stuff, and it indeed does make carbs so much tastier.
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toasty take: english muffins that are not toasted are horrrrrrible.
#teamtoast
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