I like to go traditional. As a matter of fact I am preparing my family’s favorite meal tonight. You can adjust the recipe to be as simple or complicated as you like. They ask for it by name when I give them a choice. It is called, “I don’t care”, or “whatever”!
@unksol@ybmuG I am sure the internet has some alternative recipes that might make ninjas (all pun intended) taste better. I once told my kid that there are good reasons why some species eat their young; I was also sure I could find a recipe online somewhere.
I kept it simple tonight. Burrito shell, a little mayo, cheese and a blend of different salad greens. Had a few crunchy Simply Cheetos on the side. Followed that with a big cup of Stok Bold cold brew coffee and cream.
Oh tonight’s dinner was a real treat. My wife is on maternity leave after our daughter was born earlier this month so her boss found this ‘casserole to go’ place that delivered a lasagna, giant salad, and a half pan of delicious chocolate fudge brownies right to our door. Today was super stressful with newborn photos, 2.5 hours a sleep, and ferrying the older children’s to this and that all day. It was nice to not worry about dinner.
Tomorrow will most likely be some leftover salad and I’m hoping to have the energy to toss some turkey burgers on the grill and some fries in the air fryer.
@ELJAY@Kyeh@ybmuG absolutely! It’s super easy. I apologize. I passed out around 745 last night. Apparently my body needed sleep. Thankfully there was no mehrathon. I’ll reread and make edits an post it this morning.
Homemade pizza. Top crust wasn’t as dark as I’d like but it was insanely delicious. I used the same recipe that I would use for the naan so I could double check the volumes before I posted the recipe in here. But holy jenkies this was fantastic!
Put flour into food pro. Warm milk (110-112 degrees) and add yeast and sugar. Let bloom. Add oil and vin to food pro. After bloom add milk yeast. Add egg. Process until a ball. Let rest for five minutes. Add salt. Process for 60-90 seconds (this is necessary) until smooth and glossy. Will be very sticky. Be careful and don’t cut yourself with the blade when you remove the dough like some dumbass did.
Turn on your grill with a stone. Leave all burners on high. You want your grill to be as hot as possible. Five dough into 6-8 pieces. You’re going to want a half sheet with some lengths of parchment paper. Lay one large piece of parchment on your counter. Lightly spray with oil. Place round of dough and also spray with a little oil. Gently roll into a circle or oval. Put it onto one of the pieces of parchment on the sheet tray. (I typically have 3-4 depending on size) then lay another piece of parchment and repeat.
When you’re at your grill, you’re going to pick them up and by hand stretch them a little. Like pizza. You can use your knuckles to gently rotate the dough in the air. (Think of the pizza guys sans the throwing in the air). Place it on your hot stone. I do two at a time.
Close lid. Cook for 45-60 seconds. Flip cook for another 15-30 seconds. Take out and shove in face being careful not to blister your insides.
@ELJAY I have a 14c cuisinart food processor. I use the regular blades. The food pro expedites the kneading process exponentially. I’m sure you can use a mixer but you’d probably need to knead it for 6-10 minutes in a mixer. Granted you could do a double batch in there. A double is way too much in volume for my food pro.
@Kyeh I have to defrost some and see if I can remember what I put in it.
The vinegar is just for flavor. I add beer to my pizza dough if I’m not fermenting it for a few days. Really helps the flavor profile. And I haven’t tried this recipe in the oven yet. I’m sure if you have your oven as high as it will go, it should be affective. I will have to do a test bake in my oven and possibly use the broiler. When made n a tandoor they literally stuck them to the walls of the oven. They cook in seconds because the temps in the tandoors are usually around 900 degrees.
If you’re making them in the oven I think having the stone preheated is going to be your best shot. I kept the flame on under my stone on the grill and it really helped to get that intensely crispy crust.
@sillyheathen I would just like to edit. When making this in a food pro, start with about 1 1/2 C of flour. I’ve been finding that I have to add more flour and wind up with too much dough in my food pro. It just becomes seriously messy.
So add all of the ingredients bar the salt and only 1 1/2 cups of flour. Once the mix starts to come together, add about another 1/2 cup of flour and pulse until incorporated, then add the final 1/2 cup of flour and salt and pulse/process for 90-120 seconds. The dough should be smooth and slightly shiny. It’s definitely a sticky dough but makes amazing naan!
I also made them in the oven today. Best result was with the top rack about a third of the way down, pizza stone in the center and on convection broil at 500. I opened the oven every minute or so to check on the dough so it didn’t burn. Flipped with a long metal spatch after 2 minutes. Took another 1-2 minutes. I would roll out two at a time while two were baking in the oven.
For me it was chicken kebabs on the grill, with fried rice.
But for (what appears to be) the Red-shouldered Hawk at the top of this Post, I’d say varmint. Warm blooded or cold (with or without fur). They’re not picky. Maybe a chipmunk, vole, snake, toad, or frog. Or perhaps some crickets or even crayfish.