Cooking and food thread

[jerseydevil]

Originally Posted by Nurvingiel

Just so you know, if you use older flour, use much less than what the recepie calls for because it soaks up the moisture much more. Let the dough speak to you. Only enough flour to make the dough not sticky is needed. If it's not sticking to your hands, stop adding flour, even if you've added much less than what the recepie calls for.

I never measure - I go by feel and taste. That's why it's so difficult for me to give people recipes. I do have a ton of pictures of recipes - such as homemade pizza and stuff which I want to make into an online recipe thing.

Here are some of the pics of my various recipes I have taken. I take step-by-step pictures really - but I'll just show the finished food here. NOTE: most of what I have online right now is italian.



Lasagna & Meatballs


Baked Ziti


Chicken Parmesan and Spaghetti



Homemade Pepperoni & Hot italian Sausage Pizza (dough and everything)


Brocholli Oreganato


Linguini & White Clam Sauce with Flounder


Thanksgiving Dinner (Turkey, Gravy, Stuffing, Brocholli Oreganato and Mashed Potatoes)


Turkey Soup