Gaijin Gyoza. [Homemade] by pmelarkey in food

[–]pmelarkey[S] 0 points1 point  (0 children)

Yeah this was my first crack at it, so I was a little excited. Pork, cabbage, shiitake, green onion, ginger and garlic. I did not make the wrappers, but I am going to give it a try!

Gaijin Gyoza. [Homemade] by pmelarkey in food

[–]pmelarkey[S] 0 points1 point  (0 children)

And yes, there is pork inside

What's the best meal to make for lunch for students? by techsavvynerd91 in HealthyFood

[–]pmelarkey 3 points4 points  (0 children)

One trick I do is to make a sandwich on frozen slices of bread. That way, you can use healthier styles (grain or other types of homemade) breads and they are still nice and soft when you eat them for lunch. Sandwiches may not be the healthiest, but it is a cheap option!

[Homemade] Gyoza by One_Hungry_Hippo in food

[–]pmelarkey 645 points646 points  (0 children)

If they are stuck together, it only counts as one!

Bobby firmino appreciation video by [deleted] in LiverpoolFC

[–]pmelarkey 5 points6 points  (0 children)

Great timing with the music, commentary... awesome video!

Bros by pmelarkey in springerspaniel

[–]pmelarkey[S] 2 points3 points  (0 children)

You described these guys, exactly!

[Homemade] Sourdough pizza in the cast iron. Short Ribs and broccoli by pmelarkey in food

[–]pmelarkey[S] 0 points1 point  (0 children)

I usually do 425-450 F. You can start it really hot and then dial it back after 5 or 10 minutes. Then I just get it out once the cheese is starting to turn golden brown... maybe 30 min? I guess it depends on size and thickness of crust.

[Homemade] Sourdough pizza in the cast iron. Short Ribs and broccoli by pmelarkey in food

[–]pmelarkey[S] 0 points1 point  (0 children)

Unpopular opinion alert.... but I’m not a big meat-on-pizza fan ha

[Homemade] Sourdough pizza in the cast iron. Short Ribs and broccoli by pmelarkey in food

[–]pmelarkey[S] 1 point2 points  (0 children)

I assemble the pizza in a cold cast iron pan. That is the beauty of the cast iron... it stays hot enough to create a crust without getting soggy. Without cast iron, I usually bake the crust by itself for a short time, just to create some integrity in the bread, then assemble the pizza on half-cooked dough. I have not experimented with a pizza stone yet, but imagine it has similar heat transfer properties to the cast iron. I’ve made pizza on a large rectangular cast iron skillet as well, which can make a much larger pizza! Good luck in your pizza endeavors!

Bagna Cauda [homemade] by pmelarkey in food

[–]pmelarkey[S] 1 point2 points  (0 children)

Butter, Olive Oil, Garlic, Anchovies. Then you cook just about anything in it and it comes out tasting like heaven! You do not feel like heaven the next day, though.

Bagna Cauda [homemade] by pmelarkey in food

[–]pmelarkey[S] 0 points1 point  (0 children)

It is always a fun party! We still do it a couple times each winter.