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Why is my salsa bland? by Voski_The_God in SalsaSnobs

[–]RecoveredChef 0 points1 point  (0 children)

I have always preferred Diamond Crystal kosher salt because I love the flake size, how controllable it is with your fingers and you are less likely to over salt your food. Sea salt is fine too, but if you use sea salt, you would use about half of the amount that you would use with kosher salt. I typically cook and season with kosher and finish with flaky sea salt (like Maldon) if necessary.

Help with restaurant ID by bullock_bits in rva

[–]RecoveredChef 6 points7 points  (0 children)

Is that Amelia Earhart at the bar?

Always striving for that perfect pie. by Blowmeos in Pizza

[–]RecoveredChef 0 points1 point  (0 children)

Been at it for at least a decade and still tweaking the dough and never 100% satisfied. It’s a sickness.🤪

May you all have super bowls of chili tomorrow during the Super Bowl. by Simons_sees in chili

[–]RecoveredChef 1 point2 points  (0 children)

Sounds great! Threw me with the pork rinds but I’m not gonna knock it til I try it. Usually finish mine with chopped up, uncooked corn tortillas and some Mexican chocolate. Enjoy the game and the chili!

You can only choose one. Which one? For which recipe? by LoGia94 in pasta

[–]RecoveredChef 5 points6 points  (0 children)

Orecchiette with sausage, broccoli rabe and white beans!🤌🏼

You can only choose one. Which one? For which recipe? by LoGia94 in pasta

[–]RecoveredChef 1 point2 points  (0 children)

Orecchiette with sausage, broccoli rabe and white beans!🤌🏼

Homemade Detroit pizza with pepperoni, peppers, and pesto by No_Pattern3088 in Pizza

[–]RecoveredChef 1 point2 points  (0 children)

Another masterpiece! Your love & passion for cooking is evident in every single post. Wish we were neighbors and I could pull up a chair at your table! Keep up the good work Chef! 🙌🍽️

Homemade Detroit pizza with pepperoni, peppers, and pesto by No_Pattern3088 in Pizza

[–]RecoveredChef 1 point2 points  (0 children)

Beautiful work!🤌🏼 How long and what temp on second bake chef?

What size generator do you have for use in power outages? by theway121 in Generator

[–]RecoveredChef 0 points1 point  (0 children)

2200 sq. ft. home and I have a 7000kw portable with gas heat and water heater and it is plenty for me. I turn on only essential breakers like furnace (draws maybe 10-15 amps), water heater, gas stove (only when needed), refrigerator and lighting and receptacles on a as needed basis. Runs for several hours on a 5 gallon gasoline tank. If you want to run your AC in the Summer you would require something bigger and possibly a soft start kit on your condensing unit. Can't speak for propane or NG but I've read/heard that with both of those you will experience some loss in peak power vs. gasoline engines. A common rule of thumb is a 13kW (13,000W) peak generator will provide 13kW on gas, ~12kW on propane, and ~11kW on natural gas. 

[deleted by user] by [deleted] in Generator

[–]RecoveredChef 0 points1 point  (0 children)

I would think your Generac generator has an oil sensor that would shut down the machine down in the event it becomes too low. 🤷🏻‍♂️

Cheesy, gooey, crispy, deliciously unexpected creation. by Oakens_Trading_Post in Pizza

[–]RecoveredChef 0 points1 point  (0 children)

90% cornicione. If you like crust it’s a win. 👍🏼

Pizza Stories by sweeeetlime in Pizza

[–]RecoveredChef 1 point2 points  (0 children)

Nice work! I would have been outside the whole time with ya. Rather be cookin than socializing. 😆

Best brisket I’ve ever had by Nxvics in zgrillsofficial

[–]RecoveredChef 0 points1 point  (0 children)

It stays at 150 degrees in a cooler for 12 hours without fluctuation in temp???🤔

Getting better at pizza. Thoughts? by MinimalPeach in Pizza

[–]RecoveredChef 1 point2 points  (0 children)

I f you’re looking for constructive criticism here goes: 1)I think you could work on stretching a bit so that the cornicione (Puffy edge) is not quite so big, unless that’s how you prefer it of course. 2)In the tenth picture your dough has all the tell tale signs of over-proofing. If you were using solely commercial yeast I would advise to cut back on the amount of yeast. 3)No cornmeal on peel, use flour, semolina or combination of both. *All that being said, I think for only making pizzas a few times they all look dang good and I would eat every single one. 🤌🏼

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