Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Mañ'O'Green]

I take the pictures and then forget to post them .

 

[bushmasterar15]

Marinated chicken thighs with homemade BBQ baked beans and potato salad.

 

[bushmasterar15]

Tbone steaks, baked potato and garlic butter broccoli from the other night.

 

[bushmasterar15]

Pre Easter dinner with my Dad, Aunt and Cousin of Ribeye steaks, lemon pepper shrimp and asparagus followed by a Boston cream pie.

 

[Mañ'O'Green]

I'd give my left nut to eat one of those rib eyes. 12 years since I ate beef.

 

[bushmasterar15]

I'd give my left nut to eat one of those rib eyes. 12 years since I ate beef.

They were awesome, cut them with a fork tender. Had grill on Low, 3 mins on one side flip, 3 mins on other side, rotate 3 mins, flip 3 mins
quick rest and till plating with a nice medium rare.

 

[Mañ'O'Green]

Low Carb Gluten free Hazelnut Oat Waffles:
Dry
1/2 cup Hazelnut meal
1/2 cup rolled oats
1 tbsp. Xylatol
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Wet
1/3 cup Oat Milk
1 egg
1 tsp. vanilla
2 tbsp. avocado oil

Put the wet ingredients in a blender and blend add the dry ingredients and blend until smooth. You may need to add a bit of oat milk to get the thick and smooth consistency.

Make waffles in your waffle iron.

I started eating these years ago on the Atkin's Diet but I like them better than regular waffles.

 

[Growtogrow]

Pre Easter dinner with my Dad, Aunt and Cousin of Ribeye steaks, lemon pepper shrimp and asparagus followed by a Boston cream pie.
View attachment 1305031View attachment 1305034View attachment 1305041View attachment 1305052View attachment 1305067View attachment 1305068

OMG where do you live ?

 

[Mañ'O'Green]

So as you all may or may not know I was diagnosed gluten intolerant. Then Covid hit and the pizza oven remained cold until today.

We found a pizza flour from Italy gluten free.



We (Ms. MOG and I). Ok!.................... she made the dough following the instructions precisely yesterday using the cold method. We are very pleased with the resulting dough. It handles well but is fragile. It must be used after 3 hours up to 24 hours from mixing. We used it at 16 hours. It rolled in the dough roller so that is huge. Before we got the dough roller my wife did not get to join the party. The first pie my oven was a bit too hot but the pie was delicious. the crust is a little more chewy than our old wheat recipe. This is not a sacrifice and I dare to think that if you did not tell people it was GF they would not notice.

Since this was a trial run our toppings were sparce and run of the mill. The whole test was about the crust.

BTW this is the best wheat recipe out of many we have tried https://www.traditionaloven.com/tutorials/pizza.html

The dough roller needed to be adjusted to a finish thickness of just less than 3/8" the wheat ran at 1/4".

The fire burns so hot that the chamber is very clean after cool down.

This dough roller has a backstory but is the ticket to my wife's freedom when have a party!

Build a fire. I am going to draw-up a fire grate for starting the fire faster. I have some ideas. It cannot wear on the floor!

This is the floor temperature where the pizza is cooked. That would have been just right for the old dough. I think 680°F will be right for the new dough.

Floor swept ready to accept a pie!

 

[Mañ'O'Green]

And then there was pie!

Oven too hot but did not hurt the pie

So we are prepared to have company for Pizza 2020!