The idea of a poached egg on french toast is indeed gag worthy. It’s lightly whipped cream. (I did it by hand, and got bored of it.)
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I realized that one of the problems with my continued (mis)adventures in making pizza dough is that I haven’t gone to Alton Brown! So I pulled up his blog and found two pizza recipes… one which has since disappeared (I copy-pastad it into my email, so I still have it, but it’s not anywhere else I can see).
So, using and doubling his Pizza Pizza recipe:
End result… way too salty. Like, to the point that I thought I must have misread the recipe, but staggeringly salty. 2 tablespoons of kosher salt for 4 pizzas is just way, way too much… probably double what it should be! Texture was great, but holy hells I have never been so disappointed with an AB recipe before!
Now, I should say that the Pizza Pizza recipe is 1 tablespoon of salt for 2 cups of flour, and the recipe I copied into my email is 1 tablespoon of salt for 690g of flour, and THAT seems far more sensical.
I will attempt the new AB recipe later this week.
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The dough does look pretty good 
and I like what I can see of the toppings as well.
In recent years I keep forgetting salt or salting too little (I used to be the opposite). But I’ve had my salty pizza experiences as well, it happens to me when I combine salty toppings like olives and anchovies or parmigiano and too much salami. Ahhh, now I want pizza (we’re having green Thai curry with veggies tonight)
And tomorrow we’ll taste the results of my partner spending 3 days making ramen soup. He’s been watching too many youTube videos about making ramen and soon my simple vegetarian version won’t be enough. There is 1 (one!) ramen shop in the city and it’s been here for only a year, I really miss eating out in Portland.
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We’ve had a roast today, classic as the weather gets colder.
It’s a lot of cooking and washing up for 4 people, but everyone enjoys it. Got the beef rare today and my wife made probably the greatest cauliflower cheese ever.
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Yesterday my eldest brother and his wife came for a surprise visit because my sister is not well (hurt herself in a fall a little while ago). Caught on the hop a bit, I brought forward a leg of lamb that I had dry brining in the downstairs fridge. I roasted the legolam in my patio heater and a crust of black pepper, coriander seed, and cumin seeds, and served it with pita, a good-quality commercial hommus, tabbouleh made with parsley from the garden, lettuce, tomato & basil salad, and a sauce of yoghurt, tahini, and sweet paprika.
Nobody made themselves a wrap.
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The recipe I use has 2 teaspoons (10g) of salt to 3 cups (450g) of flour, and makes 2 pizzas.
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Lamb and cumin are a good combination. We’ve had it at two Szechwanese restaurants and liked it a lot.
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I watched a teaser of a Asian drama(Chef?) Where they had an open air kitchen selling noodles. So Lo Mein!
I specifically use egg noodles because the texture.
First I cooked in the wok the veggies and then the pork. Then a couple scrambled eggs seasoned for tamagoyaki Cooked the noodles and tossed them in when they were just shy of being done. Sauce was a mix of soy ginger and Sriracha hot sauce (no seeds). The zucchini soaked up so much flavor.
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If I open a jar of dried cumin the smell says to me “right” and “delicious”, and if I was feeling a bit low I immediately feel a bit better. I have no reason for this association; I wasn’t brought up with the stuff.
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I hope you sister feels better soon
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Neither was I, but it’s becoming one of the spices I use most. In particular, I think it goes really well with eggs.
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Thanks. She seems to have torn an intercostal muscle in a slight fall, which is intermittently agonising and will take weeks to heal. But it is a much better diagnosis than a metastatic recurrence, which is what cancer survivors can’t help fearing at first.
Tonight an old friend of hers who has been on a diving holiday near here called in. We had duck rilettes with crostini, dry martinis, and spaceflights, followed by chicken and eggplants roasted on my patio heater, with a pinot gris, followed by lemon tart with gewurztraminer. I might be a little bit drunk.
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Last night my partner felt ambitious and conjured up pizza dough from her bubbling cauldron Kitchenaid Stand Mixer.
We let our 2.75yo assist with many, many of the steps. So, as a result, things were done haphazardly. Half of the dough went in the freezer, the other half were made into two (too small) pizzas. I’m not used to homemade dough having this much elasticity and I was not able to toss the dough as I would normally opt, because if I did, my daughter would have insisted on trying the same.
My partner was not able to partake in these particular pizzas, as she is currently abstaining from gluten as part of a treatment program for an autoimmune disorder; she made her own crust using a gluten-free recipe… I’ve had it before; it’s fine (but it’s not pizza).
As a last minute change, I grabbed some Italian sausage from the local supermarket because our spinach had wilted. Pizza on the right is the one my daughter made (she worked the dough, spread the sauce, sprinkled the cheese and sausage all herself)
This is by far the most successful homemade crust I’ve ever encountered.
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Looks delicious - although the base is very thick?
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Extremely thick. The dough had a really good elasticity and it was a struggle to get it worked into a round using the pinch-and-stretch technique that is toddler-attempt-safe. Both pizzas could have easily been twice the finished area (and then, they would not fit on the same sheet)
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This looks really good, but I wouldn’t have called it pizza… more a meat-cheese-pie thing? More like the Turkish pide we can eat in the local Döner shops and … an off topic meandering aside: Döner being the sandwich that was assimilated into German culture from Turkish immigrants who still make it but have disavowed it being Turkish because it is barely related to anything you could eat in Turkey. Döner is one of Germany’s favorite sandwiches, especially the “rolled” version called a Yufka which is basically the burrito version. The only sandwich that is better is the Mettbrötchen which is a roll with raw ground pork and onions on it. YouTube has a bunch of videos featuring shocked Americans seeing Germans eat raw pork… such fun.
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Yes. It was basically a loaf of bread with a thin layer of (store bought) pizza sauce, topped with cheese and sprinkled with sausage.
I am 100% okay with that approach, though I do enjoy thinner crusts as well.
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Its still pizza. All pizza is good pizza if you ask me
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I miss pizza. I had to stop eating it because of the cheese, more recently I had to give up tomatoes, and C is no longer eating breadlike foods. I particularly miss cold pizza the next morning, the perfect breakfast food.
(But I can’t agree with “all.” Some people put pepperoni on pizza; I don’t enjoy pepperoni.)
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I put pepperoni on pizza.
Some people put olives on pizza which is a crime against humanity. I just pick them off tho… 
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