Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
I would like to share my cooking discovery. I've perfected taking a cheap frozen pizza and turning it into something you would find at your local Italian family owned restaurant. In Canada there are a few brands of frozen pizza that are sold between $3.50 and $5.00. 400 grams. They are somewhat of a joke when you take them out of the box. What I do is add diced onions and diced dried garlic to the top of the pizza. Then I put on around 150 grams of shredded mozzarella cheese. Then on top I put bacon pieces and hamburger meat. I leave the pizza on for 5 more minutes than the box recommends and broil for 2 minutes after that. Never go to 3 minutes or you will burn the crust. Anyway it makes an awesome pizza that will last you 2 meals and it tastes really good.
Thats a great tip, but honestly nothing beats. a good old pizza day with home made dough (all you need is flour and yeast) . When you leave the leftover dough in the fridge and do another round next day, you will feel like you are eating two seperate pizzas due to deeper texture!
And yet, by not limiting our minds with those invisible chains, we were able to explore more stuff!
I might be brave enough to try that one day soon. My pizza is ready in 30 minutes with little mess and fuss. It does not replace the real thing but it is a tasty quick fix for much cheaper than ordering it in. I perfected a hamburger a few years ago. Made it for a few friends who loved it. I called it a Corner Burger. I wish I wrote down the details because now I forget how i made it. But it involved turning off the element and covering the pan and letting the heat slow cook the burger.
Sounds like the Japanese Hambagu! Always looks very juicy and tasty and I was thinking of making it that way next time.
I used a higher rim frying pan. And I would put a cast iron frying pan on top to lock in the heat. It melted the cheese nicely without it burning when it melted off the sides.
My Father designed the entire assembly line for the first Stouffer's French Bread Pizzas. As a child we ate many prototypes for many months as they perfected the final version. I wouldn't call it White Trash cooking tricks, by today's standard of what people are calling food.
My Cousin followed my instructions the other day and his 4 year old son said it was the best pizza he ever had. He ate all the crust and he normally does not. It was this success that gave me the courage to share my discovery.