Recent content by GHPoe

My mom was showing me her new Kitchen Aid Crockpot which is all digital, with readouts and stuff. I was impressed (being somewhat technical myself). A month went by and the inner stoneware as already cracked on her. And no she claims to have not dropped it or bumped it on something hard...

I use hot water and NEVER any soap, but I scrub the heck out of it with a dish washer hand scrubber.

I recently bought some ground beef from Albertsons. I was cooking it up and saw something blue in it. I didnt think much of it and picked it out and threw it in the sink. Then I saw another, and another, and so on. My wife looked at it and said it was something rubbery. I called...

Its VERY easy to do, just takes some time. But at least you know when it was cooked vs. grabbing it from under a heat lamp. I clean the chicken, dry it, rub oil on it, put some salt and pepper on it, chill it for 4 hrs. stuff some onion and celery in it and cook it at 450. Boy does it smoke...

I am not sure if this is what you want, but sometimes I get those freshly baked french bread dollar loafs. Slice it up. Lay it out on a cookie sheet. Melt down a stick of butter and brush it on the tops. Then I sprinkle some of that garlic salt (the kind with the green leaves in it) on top...

I bet your yeast is bad as well. Also try using different types of flours. i.e. 1 1/2 cup unbleached, 1 1/2 semolina. Not until I tried this, did I even come close to mimicking something that I would expect from a pizzeria.

My last 3 cameras were Cannons. My other cannon was a Nikon Coolpix (junk). I have been buying cannons ever since.

My last few pizzas used the unbleached flour. This type of flour looks a little more yellow and I can definitely taste a difference.

I recently purchased a starter from King Arthur Flour and had pretty good results with it. To prep I do the following. Prior to making the bread I discard half the starter and add 1/2 cup water 1 cup flour. Next let it sit out for about half a day. This gets the starter nice and bubbly. Use...

I went to the store and picked up some thinly sliced chicken breasts, green onions, and a new Teriyaki Sauce I had never tried before - Island Teriyaki by Soy Voy. I threw the chicken in a bowl and dumped about 1/3 of the jar of teriyaki in with it. Started the oven and cut the green onion...

Final Results I had very good luck with my new King Arthur Pizza Stone / 550deg. bake / bottom rack / 3-4 min. total cook time. The new stone is twice as thick as my old pampered chef stone and I kicked up the heat from 400 to 550. I am not saying the pampered chef stone was the problem, I...

BTW, I found a something on the internet that says chopped mushrooms are used in the sauce as well.

I just season the steaks with salt and cracked pepper (more pepper than one normally would). You are right, about why did I called it pepper steak. :) I only called it that because that is what this particular restaurant calls it on their menu.

I first had this at the Dal Rae in Pico Rivera, CA. They have this pepper steak, which is just a steak, but they throw on bacon and green onions on top of it. Here's what I am trying so far (Topping ONLY) Slice a few bacon strips into small 1/2" squares. Fry it up, drain grease. Next I will...

Pepper Steak Recipe? This reminds me of a steak I had a the Dal Ray in Pico Rivera, CA. They have this pepper steak, which is just a steak, but they throw on bacon and green onions on top of it. I have tried duplicating it but have always failed. Here's what I am trying so far. Slice a few...