Starting over

Well, there has to be more to starting over than the soggy, tasteless, luke warm shit that has been delivered so far.

 

Ok, that was a worthwhile experiment. Flavour was there, but the texture in the middle was off. It lost it's crunch when I put it in the oven (@500) Gonna try it again with a stone to get some more crunch throughout the middle. Around the edges was awesome though. I made 2 about that size (8-9") and just killed them both. Obviously not the same as a good pizza, but If I couldn't eat Gluten, I'd be alright with this. Can't wait to try this again.

 

That looks pretty good. The theory is great and let me know when you get it perfected. My DIL is gluten free and I am always looking for good stuff I can make that everybody likes and she can eat. This holiday I made a great banana cream desert that was gluten and dairy free. I had to use gluten free vanilla wafer cookies for the crust instead of graham cracker and everybody loved it.

 

Is that a hash brown crust? Just use the Fathead dough recipe. You can spice it up with some seasonings and it works great. It's barely discernible from regular pizza.

 

Cook the crust first then add the toppings.

 

temp is too high. hashbrowns have been cooked that high on a flat top exactly never for a reason.

clarified butter, 350* and more time is what you need. it's not hard to warm up tomato sauce or melt mozz. pre-bake the taters a bit.

 

Clarified butter, That's it. Knew there was something I couldn't remember. Haven't made hash browns for probably 10 years. I think I used to cover them while cooking too. I grated and soaked the potato in cold water for a while, then rinsed and dried them thoroughly. Then I pan fried them in regular butter until they were crispy. From there I just treated them the same as Naan bread when I make naan pizza, and put sauce, cheese, and toppings on it then tossed it in a 500* oven for 5 minutes or so until the cheese started bubbling. They browned too much from the butter, and I bet if I used a pizza stone (mine was sitting out near the BBQ soaking wet so I couldn't use it) they would have done better also, but probably not necessary.

This was just a whim from an idea I got reading this thread. No recipes were consulted. If I can get back to making good hash browns like I used to the rest is easy.

Can't wait to try a breakfast hash brown pizza with hollandaise, brie, and bacon/sausage now.

 

I just got tipped $6 and a joint by a bunch of Mexicans getting fucked up. They tried to get me to stay. And oh how I wanted to, but, still had calls. Sometimes this job can be brutal. MH out. My peeps are hungry.

 

Why would you leave!!? When you find a homie,its time to plant roots and smoke up,eat pie,and do a drive by.

 

Exactly, those esses would have gotten you out of all sort of trouble whenever you needed it, they would have been a call away homes, why you treat'em like that amigo?

 

Got off an hour early. With tips I made $23 an hour on a rainy Sunday. Lol.

And a joint. Which I aint smoking. It's rolled in a cigar type blunt paper. Kinda shady. Imma give it to one of my buds.

The end.

 

Were there any hot senorita's there ?

 

Richie, as much as we tease. Keep doing your thing man. Just make sure it involves banging a trailer park slut sooner rather than later for our entertainment.

 

Made a nana bread pizza the other day. Really was good.

 

I'm glad our Neapolitan friends aren't reading this. Abominations left, right, center. But "nana" bread?
Jeezus.

 

i think he meant naan

 

One can hope...