worst sounding sushi roll at guy fieri's southern bbq & california style sushi restaurant tex wasabi's

Cooking Channel >>>>>>>>>> Food Network
(fewer competition shows)

There should just be a Chewing Channel.

https://www.youtube.com/watch?v=keB2LH-KSAE

Tip: mix a batch of pizza dough, which makes about four or five pizzas per batch, then divide and roll balls and freeze in oiled ziplock bags. They keep for at least three months. The night before you want pizza, thaw the dough and you are all set. Just toss whatever you want on some slathered Trader Joe's sauce (shortcut!), and sprinkle with whatever cheese. It's sooooooo much better than frozen store dough it is sick.

You lost me at "mix a batch of pizza dough," and by the part where I'd have to plan a day ahead about what I was going to have for dinner I was already resigning myself to a box of soup and a bagel. I mean, I'm no lex pretend. I can cook. There are containers of homemade chicken stock in the freezer right now. But it would be a rare work night that I would relish the idea of wrestling with pizza dough and prepping toppings. Shit, if i could just take a foodpill and be done with it, I would in a minute.

if you're buying tj's sauce, you might as well buy their premade dough too, it's like $2 and really good

i kinda miss molto mario

My daughter uses TJ's pizza sauce for pasta, so we always have it on hand.

The most egregious thing in it is abbreviating Extra Virgin Olive Oil as EVOO

i hate seeing this on menus so much, it always takes me a minute to remember what it stands for and then i spend another minute thinking about how dumb it is

I'm feeling defensive now so I will just say that I make an effort to cook at least one wholesome, old fashioned home cooked meal every week, sometimes two, and sometimes one of those is soup or a roast chicken or other thing that provides easy leftovers during the week. But most weeknights - foodpill OTM.

the "you" in my comment wasn't you you, it was the person being addressed in the tip you quoted. like why would someone buy jarred sauce from TJs as a shortcut but then make homemade dough? just a weird idea.

anyone who actually prints EVOO on a menu needs to be shot

my scheme is kind of like a foodpill only instead of a pill substitute "chipotle"

anyone who actually prints EVOO on a menu needs to be shot

― mh, Monday, November 19, 2012 3:45 PM (4 minutes ago) Bookmark Flag Post Permalink

i've seen it way too many times and i don't know why, how often does olive oil even need to be pointed out on a menu anyway

extra virgin olive oil is expensive = this dish is expensive, here's why

like why would someone buy jarred sauce from TJs as a shortcut but then make homemade dough? just a weird idea.

Unnecessarily complicate making pizza at home with this one weird trick!

extra virgin olive oil is not expensive. filet mignon? expensive. oysters or lobsters that are fresh but in a landlocked state? expensive. truffle oil? somewhat expensive. giant drum of olive oil? nah.

The really weird thing about EVOO is that it makes it sound like some kind of gross chemical product.

It feels like an attempt at some kind of food snobbery but comes across more like industrial jargon.

maybe it is industrial jargon?

it just makes me think of EVOL by sonic youth

sometimes you have time to make dough & you can't be arsed making sauce on the night

who cares, tbh

can u buy jarred donkey sauce is what I'd like to know

I don't care how you manufacture your olive oil, stop telling me!

1 dash JDS

i thought EVOO was only for drinking, not cooking with.

the "you" in my comment wasn't you you

I know!

can u buy jarred donkey sauce is what I'd like to know

Boboli pizza crust, donkey sauce, pepper jack, hot wings

lol

Boboli pizza crust, donkey sauce, pepper jack, hot wings

this will have to wait until after thanksgiving though i think

somebody has to have made a chicken wing pizza for mass consumption, right?

it just makes me think of EVOL by sonic youth

― I have done bad. I love my pj's. (zachlyon), Monday, November 19, 2012 4:10 PM (47 minutes ago) Bookmark Flag Post Permalink

USE THE WORD OLIVE OIL...THE WORD IS OOVE

ts: EVOO vs "Emu"

http://wizardishungry.tumblr.com/post/6839588178/marissa-marchant-emu-by-georgflausch
broken youtube message is urgent and key

hahaha I had just gotten to that via google

xposting homemade pizza dough is sooooooo much better than store dough. But homemade pizza sauce ... meh. Not worth the effort for the slight results.

https://www.youtube.com/watch?v=TeZ-0UtTRTQ
"hey water moccasins"

homemade pizza dough is sooooooo much better than store dough

i disagree, i made my own dough for a couple of years and the TJs dough is just as good if not better then what i made. maybe i just suck though.

for real though, emus scare the shit outta me

This is one of my go-to pizza doughs, pretty versatile:

http://www.shaboomskitchen.com/archives/bread/painlancienne.html

I've also got nothing but good things to say about this book:

http://images.indiebound.com/222/084/9781580084222.jpg

i will make my donkey sauce pizza with real pizza dough if i'm allowed to

you are not

ok that's what i figured

I will make my donkey sauce with real donkeys, if it is legal.

proceed

https://www.youtube.com/watch?v=ckMvj1piK58

^^ guy, change that to "put some donkey sauce on it." we're all about the free ad ideas for you, buddy.

The sin of his restaurant seems to be making food that lacks the love the spots he celebrates cooks into its food, from scratch, every day.

a man whose brand was built on his unreserved praise for food and people deserving of that praise, and who in entering the arena himself revealed a hollowness that threatens to undermine everything he’s done

bullseye

had no idea he changed his name from ferry

that's a great blog post imo. i don't have quite as much love for triple-d as that guy does but he captures what's great about the show when it's at its best.

i think the next step of that critique is the difference between guy as a sort of contemporary food anthropologist who's had 20 different versions of red-eye gravy and can tell you why this most recent one is great, and guy as a "chef" (to the extent that he even is one) with a demonstrable lack of taste when it comes to what his own kitchens produce.