WHAT'S COOKING?

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Newmisty said:
How much they want for it?
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I think it was around $270 or so. Not sure if that was for the floor display model or not. I passed on it, but I was looking at it.

My big cooking expense this year was for an Ooni Koda pizza oven. We love it. It's capable of hitting 900 degrees, but the sweet spot is 750. Bought a Klein infrared temperature gun so I can monitor the middle of the stone for the correct temp. Cooks a 16" pizza in about 90 seconds. Gives it the nice slightly charred crust like from a brick oven.



 
The only insects I consider are crabs, lobsters, and shrimp.
 
Drooling
 
It looks good. But I just bought 80% at $3.20/lb, or 80 cents per 1/4 lb. Bacon is finally! down to $4/lb on sale. Potatoes are often on sale for fifty cents a pound, and frying oil is cheap (ie, free, yes free.). No shake for me.

So I have not eaten at a restaurant for many years, maybe ten? So your mileage may vary on the meal costs.

But you do seem to have a good grip on income, so I applaud you on that. I moved to Wyoming, and love the place, but there is no tech jobs anywhere here.
 
Made some baked potato wedges. Seasoned with salt and pepper, and Italian seasoning, then baked. Made pickled Vidalia onions by cutting up an onion, adding salt and pepper, brown sugar, lime juice & a little water. Microwaved for a minute, stirred, cooked another 2 minutes. Let sit for a bit then sprinkled them over the potatoes and topped with cheese and a few of my hot peppers.

 
Newmisty said:
Open faced Fajitas!
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Yeah, close. But with teriyaki/soy sauce rather than traditional fajita seasonings.
So very similar, but a somewhat different flavor profile.
And I reckon that rice or a tortilla could be interchangeable either way, as could beef or chicken.
 
I have been having fun creating my own Chick-Fil-A sandwiches at home. The secret is to marinate the chicken in half pickle juice and half milk. Pull the chicken out of the marinade and run through seasoned flour. Then back in the marinade and back through the flour for a "double dip". I bought a restaurant quality deep fryer from Restaurant Depot and deep fry them at 350 for 6 minutes. Toast the buns under the broiler and serve with pickle slices.

 
That's what MY crusts look like!! Like some kid in Mrs. Hennessey's third grade made it.

Still tastes great, but...
 
FWIW I just found "Chicken Sauce" at Dollar general a few days ago that tastes exactly like Chick-fil-A sauce.

 
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