Author Topic: NWR's WorldWide Test Kitchen  (Read 168898 times)

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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #200 on: March 17, 2011, 11:14:21 PM »
My mom is making hers tomorrow I think. I can't wait. Love corned Beef and cabbage. especially over rice.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #201 on: March 18, 2011, 01:07:22 PM »
I noticed that Winco Groceries sells fresh pizza dough, so I think I will give it a shot this weekend.

Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #202 on: March 18, 2011, 01:18:43 PM »
The marinara sauce is for pizza? You should add a bit of sugar then.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #203 on: March 18, 2011, 01:30:02 PM »
No the Marinara sauce is for Chicken Parm,

One of my new years resolutions was to master three Italian dishes. I chose:

Fettucine Alfredo
Chicken Parmigiana
Pizza Margherita

I conquered the fettucine Alfredo, and I'm mastering marinara sauce for the chicken parm. I want to make my own dough for the pizza, but I will do a test run with store bought dough.
« Last Edit: March 18, 2011, 01:32:30 PM by ShyGuy »

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #204 on: March 18, 2011, 01:49:18 PM »
hmmm, that sounds like an idea

a list of things we should know how to cook
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Offline apdude

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Re: NWR's WorldWide Test Kitchen
« Reply #205 on: March 18, 2011, 06:25:18 PM »
I noticed that Winco Groceries sells fresh pizza dough, so I think I will give it a shot this weekend.

Whole Foods and Trader Joe's also sell it for like $1.50.  Are you using a pizza stone or just a baking tray?  I usually use a baking tray with corn meal spread on the bottom to prevent it from sticking.  Pizza stone works well but hard to transfer the pizza without one of those big spatula things and can cause a mess in the oven. 
 
Also if you just want to experiment with toppings, throw some raw pecans or slivered almonds on top to bake with it provided you don't have alergies.
« Last Edit: March 18, 2011, 06:40:30 PM by apdude »

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #206 on: March 18, 2011, 06:52:04 PM »
Spokane doesn't have either of those places, but we may be getting a Trader Joes.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #207 on: March 21, 2011, 01:49:01 AM »
Pizza Margherita First Try



My first attempt, it was pretty good, but I will tweak it to make it better.

- 1 bag of fresh pizza dough from WINCO. Not the best dough, too rubbery making it very hard to roll out.
- Extra Virgin Olive Oil to grease the pan and a little more on top
- San Marazano tomatoes, finally found a store that carries them, this was a puree.
- Fresh Mozzarella, the balls of cheese in water, sliced.
- Fresh Basil leaves
- Salt to taste

cooked it a 500 degrees for about 15 minutes. Interestingly, the "traditional" recipes I found called for olive oil and salt as the only seasoning for the tomato sauce.

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #208 on: March 21, 2011, 02:00:17 AM »
I'd eat it
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Offline apdude

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Re: NWR's WorldWide Test Kitchen
« Reply #209 on: March 21, 2011, 02:16:57 AM »
When you say roll it out did you use a rolling pin?  It might be easier to stretch it out with your hands.  With the dough at room temp, put some flour on your hands and using your knuckles you can can try stretching it out and working around until you get the thickness you want.
 
I'll have to try those ingredients next time I make a pizza.  How did you keep the basil from getting burned?  Everytime I throw it on there any part that is exposed gets burnt.
« Last Edit: March 21, 2011, 02:32:40 AM by apdude »

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #210 on: March 21, 2011, 02:32:47 AM »
I made a pizza once. used some dough from Trader Joes. I had bought 2 different kinds of dough. The dough was so tough to spread out that I had to let someone else do it for me. Unfortunately the first doght didn't turn out so well so we had to use the other pack and ended up turning it into a Chicago Style Stuffed Pizza. Stuffed with sausage, pepperoni, 2 or 3 cheeses green & red bell, mushrooms and other stuff that I can't even remember since it was about 5-6 years ago.

It cost more that I had hoped for 1 pizza, but that was why we had bought 2 dough pack so that we could use the rest of the ingredients for a 2nd pizza. It was damn good though, but more trouble than it was worth for me.

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #211 on: March 21, 2011, 02:48:41 AM »
I did use my flour covered hands, but it was so stretchy it would either snap back into a ball or tear. I guess it had been worked too much so there was a lot of gluten?

The San Marazano tomatoes are miles better than Hunts canned tomatoes. Very rich, sweet taste with low bitterness and acid.

Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #212 on: March 21, 2011, 05:11:56 AM »
The dough is the most important part of any pizza. Next time, try making your own. It's really easy, albeit, time consuming.

And I like how you kept it simple, especially with the sauce. Reminds me of the pizzas in Italy. That's what you were trying to go for, right?
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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #213 on: March 21, 2011, 07:13:22 AM »
ahahahah whoops
« Last Edit: March 21, 2011, 11:05:14 AM by The Unagi »
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Offline Dasmos

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Re: NWR's WorldWide Test Kitchen
« Reply #214 on: March 21, 2011, 09:36:33 AM »
LIMITLESS 7/10

Pretty good movie that reminds me of the first time I did molly hahaha. Seriously though I was sharp, focused, and had the exemplary ability to deduct. But onto the movie, I feel like it kinda withered out with no real enemy and no real ultimate goal. The main problem was that he was addicted and couldn't find more. That's it.

Sounds delicious.
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Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #215 on: March 21, 2011, 02:03:37 PM »
LIMITLESS 7/10

Pretty good movie that reminds me of the first time I did molly hahaha. Seriously though I was sharp, focused, and had the exemplary ability to deduct. But onto the movie, I feel like it kinda withered out with no real enemy and no real ultimate goal. The main problem was that he was addicted and couldn't find more. That's it.

Sounds delicious.

wtf?
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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #216 on: March 21, 2011, 03:14:06 PM »
The evidence is there
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Offline Stratos

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Re: NWR's WorldWide Test Kitchen
« Reply #217 on: March 21, 2011, 05:29:43 PM »
LOL, what thread were we in again?
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Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #218 on: March 21, 2011, 05:32:28 PM »
it happens, and then we move on. Hamburger shaped hotdogs and hotdog shaped hamburgers?
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Offline Stratos

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Re: NWR's WorldWide Test Kitchen
« Reply #219 on: March 22, 2011, 05:16:55 AM »
I've tried something like that before. No hotdog buns and only hotdogs so I cut the dogs in half langth wise and laid several out on a hamburger bun. I hate doing it that way though.
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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #220 on: March 26, 2011, 05:25:18 PM »
Yo I had THE BEST sushi last night. 15 bucks for seriously the finest sushi I have ever had. To make it better it was tucked away in the back of this small club, incognito like. My CS (couchsurfin) friend and I ordered at least 7 plates. Luckily she knew the chef real well so he cut the bill in half, but I would have been glad to pay full price. It was fuckin' amazing.

I'll try to upload some pics.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #221 on: April 16, 2011, 12:56:50 PM »
I made a non-extreme sandwich last night, decided to make it a NWR TEST KITCHEN EXCLUSIVE. I only used one of the chicken breasts.









Ingredients:

  • Pan cooked boneless skinless chicken breast, seasoned with fresh ground black pepper, paprika, and dried garlic
  • mayonnaise seasoned with garlic salt
  • two slices of pepper bacon
  • green pepper slices
  • havarti cheese
  • on a hoagie roll

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #222 on: April 16, 2011, 03:14:48 PM »
What is Havarti Cheese?

I've never even heard of that.


edit: OP updated
« Last Edit: April 16, 2011, 03:17:13 PM by BlackNMild2k1 »

Offline Caliban

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Re: NWR's WorldWide Test Kitchen
« Reply #223 on: April 16, 2011, 08:13:47 PM »
http://en.wikipedia.org/wiki/Havarti

I usually get the Havarti with Jalapeno.

Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #224 on: April 25, 2011, 10:56:54 PM »
I gotta say that it turned out pretty damn tasty and I would use this recipe again.
It was pretty juicy and flavored all over.
The billion dollar question is, how close was it to KFC flavor?

I made this again, this time with all the ingredients.

1st time (1 week ago)it was good.
2nd time (3 days later), reusing the same oil and left over seasoned flour to tasted pretty close to KFC minus all the grease
3rd time is right now (reusing the same oil and seasoned flour, which is now super seasoned). I'll let you know.

I didn't use all the accent or onion salt they asked for, but I filled up an empty season jar with 4x the ingredients of everything else + some Minced Onion.

My custom Chicken Seasoning Shaker


Seasoned my flour and then seasoned my chicken over the flour so that anything that fell off got coated right back on the chicken when floured.

Also had to make sure I didn't turn my oil up too high as to not burn my chicken. Around 6-7 is high enough.