Text 30169, 94 rader
Skriven 2015-08-24 23:58:00 av MICHAEL LOO (1:123/140)
Ärende: pizzas 120
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I just managed to lose the part where I made the pizzas - cut
the descriptions from my file and then saved the file without
copying the cut text to a message.

Anyhow, I approximated the almond flour and mozzarella crust that
is on the Internet as "holy grail pizza crust"; it's supposed to
taste like real pizza crust but with very low carbs.

I took some cheese and nuked it until just melted, added
about 1/2 to 2/3 the volume of almond flour, an egg, seasoning,
and a tablespoon or two of cream cheese. Kneaded it - the
recipe says that it kneads like regular dough, which it sort
of does, except I had to add extra almond flour to stop it
from being too sticky. 425F for 12 min, flip, 6 or 7 min more,
and ready for garnishings, which were tomato sauce (made with
added bacon), more mozz, onions, and pepperoni.

The plan was to make a cauliflower crust comparison, but while
attempting the first step of cooking the vegetable, the ancient
Montgomery Ward microwave made an exasperated noise and shut up
forever, leaving me with two cups of half-raw cauliflower,
which I saved for later. Mother nature: 1, technology: 0.

Stephen sacrificed a spare baslama bread to make a bread crust
"control," thus saving the meal.

Both versions were deemed good by all, and miraculously I had
enough pills to handle all the milk. I wouldn't have been
fooled by either crust, though, the first tasting a bit almondy
and the second tasting whole-wheaty.

==

There's this New York phenomenon called Cornell chicken -
grilled bird marinated in an Italian-dressing-type liquid.
It is said variously to have been originated at Cornell
University, Brooks BBQ in Oneonta, or other upstate locations.
The Hafflys also have a version, and we did a tasteoff
between the Brooks marinade (bottled at the restaurant) and
Ruth's homemade. There was another equipment failure as the
charcoal grill, no doubt haunted by the ghosts of mussels past,
didn't heat properly, and after a futile hour we transferred
the operation to the oven, which, for which one is grateful,
continued to work. We ended up with a lot of half grilled half
baked chicken drumsticks, plenty to do a smackdown with. Though
both were appreciated, Ruth's was judged to have a bit more of
a kick and a bit more freshness and so won by a nose.

Alongside we had potato salad (made by Ruth), mashed potatoes
but really cauliflower (made by me), and sweet-sour red cabbage
(made by Harry & David of Medford, Oregon).

Dark chocolate Tim Tams for dessert.

-

Later on snacks -

The 2011 picnic featured a trip to a working dairy; since then
that dairy has become part of the Cabot Co-op. Before the rest
of us arrived, Nancy took the Hafflys to see it, as they had
not been there the previous time, and they came back with
sample cheeses:

White Oak - a pleasantly tangy cheese, fairly crumbly, decently
aged, worth the pills but just barely; and

Farmhouse Reserve - still resilient and very mild, and I didn't
care for it.

Along with these Steve had provided MacAdam "wicked sharp"
Cheddar, which was neither wicked nor sharp, just sort of eh,
fine for melting but not just plain eating: later he found
two uses for it: grilled cheese sandwich and cheese fake bacon.

Nancy had found a ring of Croghan bologna, a garlicky rather
soft coarse-ground Lebanon-like sausage. Very unlike that
emulsified stuff that many of us associate with the term.

I bought Triscuits, Multigrain Wheat Thins, and bacon-flavored
Ritz crackers. We didn't get into the Triscuits.

Multigrain Wheat Thins, which I picked up because the ingredients
list did not say "corn" (which regular Wheat Thins do, and Stephen
is sensitive to corn), were pretty popular, though I found them
unpleasantly bitter.

The Ritz were pretty normally Ritzy with a faint whiff of smokiness,
hardly enough to merit the name "bacon"; more prominent was a good
hit of black pepper.

There were a couple other things as well, but I forget.
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