What's cookin' boys?

[RCW]

It's cake time again boys! Let's get started.

This time it's for the Mrs.

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Only red velvet for her. She'll accept nothing less! LOL


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We'll let these bad boys cool on through lunch. Then it's off to the icing.

She has also requested pizza this evening so we're going to have to get some of @RCW 's famous pizza dough going as soon as we get the icing made. Stay tuned.

Cakes look awesome!

Can't go wrong with a pizza dough recipe from an Italian Church Ladies' Cookbook.....

A basic pizza sauce from Grandmother-in-Law - never met her, but they spoke Italian at their house on the "South End".

Modify to taste, or add diced for marinara, etc. (maybe done it before):

1 large Onion - minced fine
2-3 cloves Garlic - minced
EVOO - - I use quite a bit
1 can tomato sauce (29 oz size?)
1/2+ tsp dried oregano - use 2-3x more for fresh
1+ tsp dried parsley - - 2-3x more if fresh
S&P
CRP - - crushed red (if desired)

Saute onion for a bit in EVOO, then add garlic.

Simmer covered until done - - not making "gravy" - 20-30 minutes +/-.

Modify to suit. Can add basil if appropriate. I don't for pizza or marinara but do for some other stuff.

 

[BBFarmer]

Cakes look awesome!

Can't go wrong with a pizza dough recipe from an Italian Church Ladies' Cookbook.....

A basic pizza sauce from Grandmother-in-Law - never met her, but they spoke Italian at their house on the "South End".

Modify to taste, or add diced for marinara, etc. (maybe done it before):

1 large Onion - minced fine
2-3 cloves Garlic - minced
EVOO - - I use quite a bit
1 can tomato sauce (29 oz size?)
1/2+ tsp dried oregano - use 2-3x more for fresh
1+ tsp dried parsley - - 2-3x more if fresh
S&P
CRP - - crushed red (if desired)

Saute onion for a bit in EVOO, then add garlic.

Simmer covered until done - - not making "gravy" - 20-30 minutes +/-.

Modify to suit. Can add basil if appropriate. I don't for pizza or marinara but do for some other stuff.

I'll like how basic that sounds. I do believe i'll be trying that tonight.

I figured out a few times back that my sauce recipe definitely doesn't convert over for pizza making. We tend to prefer extra sauce on our pizzas, and using extra of my sauce especially after baking it, will often come out too thin on the pizza. Not watery thin, but texturally just not right.

Ran a fair amount of T paste in the last ones and came out better. Then i'm sitting there thinking that pizza places probably aren't simmering sauce all day.

My pops makes and jars his own sauce. When he does pizzas, he'll throw cold sauce down on that mother, top it, bake it, and send it. Comes out well but I've never had sauce in stock like that before to try it.

Appreciate that sir!

 

[RCW]

We’re doing a Pesto-style Bucatini with a few tomatoes. Along with a piece of pork tenderloin.

Getting the pasta stuff together.

 

[BBFarmer]

We’re doing a Pesto-style Bucatini with a few tomatoes. Along with a piece of pork tenderloin.

Getting the pasta stuff together.

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Something about fresh ingredients laid out like that always gets me excited. Love it!

That basil is looking on point to!

 

[BBFarmer]

Dough is doing its thang and first part of the cake is assembled.

Stage 1.... Complete! LOL

 

[RCW]

 

[RCW]

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Forgot about the pork and corn. Gotta have corn during the season.

Everything was very tasty.

 

[Daren Todd]

Pizzas on the pellet grill tonight. It's too flipping hot to use the oven inside the camper.

 

[BBFarmer]

Pizzas on the pellet grill tonight. It's too flipping hot to use the oven inside the camper.

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Oh wow. That looks fantastic sir!

 

[BBFarmer]

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Now that's what I'm talking about right there! That looks perfect!

Man do I love your kitchen.

Is bucatini the one with the hole in the middle?

 

[BBFarmer]

Pizza turned out great. @RCW that sauce was the perfect consistency. Thank you.

Y'all don't mind my youngest youngin drinking sunkist out of a copita nosing glass.... she don't know the difference LOL

I've been making cakes for the ole lady's bday since we were 18. For any of y'all that do this, pro tip, pick an age she enjoys and stick with it. My wife has been 29 now for 11 years LOL

Is it bedtime yet? I've been cooking/baking for almost 5 hours today! A guy is worn slap out!

 

[RCW]

Pizza turned out great. @RCW that sauce was the perfect consistency. Thank you.

Y'all don't mind my youngest youngin drinking sunkist out of a copita nosing glass.... she don't know the difference LOL

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I've been making cakes for the ole lady's bday since we were 18. For any of y'all that do this, pro tip, pick an age she enjoys and stick with it. My wife has been 29 now for 11 years LOL

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Is it bedtime yet? I've been cooking/baking for almost 5 hours today! A guy is worn slap out!

Those pizzas look great and very familiar …..

They definitely have ties to central New York…

Just grabbed an old picture. Looks like one might have sausage and peppers.

 

[Stewart]

That looks tasty!

 

[BBFarmer]

Those pizzas look great and very familiar …..

They definitely have ties to central New York…

Just grabbed an old picture. Looks like one might have sausage and peppers.

View attachment 160342

Your crust looks friggin PERFECT!!! I'm gonna need more practice to get mine like that.

 

[BBFarmer]

Going to be a little breakfast for dinner tonight..... French toast (that i'll do on the blackstone cause i can do like 15+ pieces at a time lol) hashbrown casserole and sausage.

I checked out and bagged 113 items at kroger yesterday morning. Didn't come home with my old world pepperoni or the maple syrup that was DEFINITELY purchased (checked recipe). Dang pepperoni was like 10 bucks to!

But gotta make a simple syrup tonight for a substitute. Dang you kroger!!!