Yeah, I came here to post this recipe. I got the half onion trick from Marcella Hazan’s recipe in the Times https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce
You’re missing the point of these. These are used to build and identify networks of people. Once these networks are established, they can be targeted with real propaganda.
Nothing helps an economy like some good, old fashioned inflation!
Yeah, that’s how I’ve always done it
I can’t wait until the Natinals lose ol Bruce Harper forever
You don’t know what was going on in their marriage. I don’t condone cheating or whatever, but if she’d running around abusing people, she’s probably not the best person to be in a relationship with.
I mean, she looks like a realty show villain..
Foghorn Leghorn is the best, I think. Bugs Bunny is above the fray. He’s Groucho Marx. Speedy Gonzalez should be higher. Elmer Fudd fucking sucks.
I’m sorry, I know I apologized, but Kevin Pang just has the worst food opinions. Do you put mayo and A-1 on that omelet?
ULTIMATE KETO BURGER!
A good secondary ferment in the fridge for a day or two can fix that
He’s probably talking about that blackened blistering that you see in really good restaurants. I think you can get good results, just not perfect Neapolitan pizza with 00 dough in a home oven. Also, that your oven is a convection oven (fan oven) probably helps.
Really just depends on what kind of dough you are trying to make. 00 flour is good for Neapolitan dough, but for NY style dough, you’re going to want bread flour.
Yeah, that “draws the moisture out” bit was bullshit. You know what draws moisture out? A 550 degree oven/surface. Not pores in a material.
If it’s still sticking, even with masa or semolina (semolina’s better for taste), what you can do is gently lift up part of the dough and blow a quick, forceful burst of air under it. Then gently slide the peel back and forth to see if it moves.
No, I’m saying the drink is sweet enough without adding what is essentially more sugar. I get agave flavor from the tequila already. Adding agave is definitely not traditional. You may prefer it, but I don’t.
I dunno, 2:1:1 doesn’t need any sweeteners for me. Cointreau is already pretty sweet... I shake the shit out of it and pour without straining into a regular tumbler
Definitely spring for a videographer. We didn’t and regret it.
I think all these tabloid newspapers getting bought out by private equity groups are the true carrion of journalism, and should be consumed.