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Pizza Crust! How do you make yours?

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  • #16
    Egg pizza.

    Hybrid of an omelet and a pizza. Amazing.


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    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

    My Journal: gelatin experiments, vanity pictures, law school rants, recipe links


    Food blog: GELATIN and BONE BROTH recipes

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    • #17
      I made meatza last night for dinner.... it was great!!! Brilliant invention I could eat daily...

      I took 1lbs of ground beef, 3 slides of bacon, 1 egg and italian herbs for the meat-crust, and topped it with onions, peppers and tons of mozarella... brilliant!!!
      My story, My thought....

      It's all about trying to stay healthy!!!!

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      • #18
        Originally posted by MarielleGO View Post
        I made meatza last night for dinner.... it was great!!! Brilliant invention I could eat daily...

        I took 1lbs of ground beef, 3 slides of bacon, 1 egg and italian herbs for the meat-crust, and topped it with onions, peppers and tons of mozarella... brilliant!!!
        I guess I am weird. Meatza is gross to me. It turns pizza into meatloaf. Yuck.

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        • #19
          Originally posted by oceangrl View Post
          I guess I am weird. Meatza is gross to me. It turns pizza into meatloaf. Yuck.
          I wouldn't mind actually. I usually make a pizza crust with the most benign starches (mix of potato / rice and tapioca), sometimes I add butter to it to make it like a "pâte sablée" for pies or quiche. But a meatza sounds like something I could eat easily! Will try it tonight maybe.

          @oceangrl: I tried the milk soaking on calf liver slices. I actually had to soak it for like 30 hours (in the fridge) due to a change of dinner plan before yesertday. What I found is that it removes some bitterness and blood flavor. But liver remains liver. My wife sort of liked it but she was not enthused. I think she eats it more because of the health benefits, and she likes all the onions that come with it. She used to hate it so that is anyway a good progress.

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          • #20
            Originally posted by FrenchFry View Post

            @oceangrl: I tried the milk soaking on calf liver slices. I actually had to soak it for like 30 hours (in the fridge) due to a change of dinner plan before yesertday. What I found is that it removes some bitterness and blood flavor. But liver remains liver. My wife sort of liked it but she was not enthused. I think she eats it more because of the health benefits, and she likes all the onions that come with it. She used to hate it so that is anyway a good progress.
            I so get how your wife feels. It's kinda my medicine. I do like it dredged in nutritional yeast and the onions with balsamic vinegar help a lot.


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