Soup du Jour, par #fritz.

The Boss got 50 lbs. of Rutledge Farms potatoes for $16.95...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

#fritz

 

This is a nice little snack, as long as you're not a Russian. Them guys can go to hell...

The broth was composed of Club House mushroom gravy mix, as well as the jus left over from roasting a 636-gram Angus beef roast.

You will recall how I get that ready and then dribble a bit of vegetable cocktail on there. 

We did that at 450 F for 17 1/2 minutes and then turned it down to 325 for about another forty minutes...in the end, we strained off the soup and ate the meat. In all of its juicy glory.

That was $12.57 at Walmart just the other day. That had been laid on a bed of mushrooms, green pepper, topped with raw onion rings and a selection of herbs and spices. We actually added some more raw onion, frozen green pepper, black pepper, all that sort of thing into the broth, and then basically just heated it for some reasonable time period.

Served with microwaved mashed potatoes from yesterday, oh, we dropped some leftover corn in that soup/stew as well. If you go too crazy, you'll be shitting your pants about dawn. In that sense, it might be best to show some restraint.

The Boss got a 50-lb. bag of Rutledge Farms potatoes for $16.95.

Oh, yeah, we had some of the $0.88 broccoli crown left as well, and of course, #beer for two bucks a can or perhaps a little more, not taking a ten-cent deposit into account.

Soft, light and fluffy.

There's a few mushrooms in there, suitably reduced to their basic earthy flavours through a process of heat and time.

We got them from Food Basics, (flyer), and at some point you have to use the last few up.

We ate the meat and had some fresh #superdough bread. There is some gravy left, quite frankly it’s tempting to drink that down right out of the plastic tub, what with being on ODSP and all, but we were also thinking of hot hamburger sandwiches tomorrow…

Just like in a truck stop.

Trust me, we got more potatoes.

The last thing is a dribble of vegetable cocktail.

Right???

Spices would include thyme, white pepper, onion powder, garlic powder, all that sort of a thing. A bit of #tiger sauce, but I can't reveal what's actually in it.

(Otherwise, I suppose he would have to kill you. – ed.)

Cheap-ass margarine. Which is better than the Becel ass-sucking flavoured margarine.

Okay, so we did that the other day, we had at least one really awesome cold beef sandwich, and there is still a bit of cold beef in the fridge.

(Actually, he's had about three. - ed.)

We also have bread and a couple of buns, mustard, all the usual tomatoey stuff that goes on a sandwich.

 

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See his works on Fine Art America.

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Just sort of heat that up for some time period or other.

 

Thank you for reading.

 

 

 

The Fourth of A Series of #Quality_Control Pizzas. #fritz

 

 

 

 

 

 

#fritz

This is the fourth in a series of four #quality_control pizzas.

It is built using #superdough, tomato sauce, onion, green pepper, mushrooms, sausage, pepperoni, mozzarella.

This one was golden on the bottom, with some crunch factor, and yet soft and chewy and very flavourful.

None of us has worked in a pizzeria, very few of us have any real experience in a commercial or institutional kitchen, in that sense, it is strictly learn on the job around here. Some of us are in our Golden Years, and some of us are young people, just beginning our journey in life...

And I like to know what the hell I am doing.

#fritz

We've obviously sprayed our pan with non-stick cooking spray. We have sliced, chopped and diced our toppings...

We keep our kitchen clean, and use up stuff in a timely manner...

Yeah, so every so often, we bring a doughball or two home from work. The boss was kind enough to grab us a double bag of Kirkland Pizza Mozzarella on her last trip to London, where you can find a Costco.

***

We picked up the pizza sausage product, the green pepper, the onion, the pepperoni at Food Basics. We turned in the receipt, although we really don't get paid for doing this. It's on our own initiative.

That being said, we do get to eat the thing...we have impressed ourselves once again, or hae inpraessed arsaells, as the Scotsmen say.

Using up the #snausage and pepperoni...

***

Our last pizza, done at 450 F in a preheated oven, was a bit brown, a bit crunchy on the bottom, but tasty never the less. As you can see, this one is rising well in the oven.

The dough was fresh two days ago. We made a pizza that day, and the dough, never frozen, has been in the fridge for two days.

We lubs our pizza, and the neighbourhood squirrels do so as well, as sometimes I just can't eat it all.

Judging by the feeding frenzy, just like a bunch of damned land-sharks, when I toss a wee bit overboard. Laddies and Lassies...

We took that doughball out of the fridge, about ten or eleven this morning, sprinkled a bit of flour on a clean countertop, and began rolling it, working it, and turning it, and eventually, managed to sort of manipulate it down, (it was thin, and bigger than the pan), into something vaguely resembling the typical round pizza format.

You can see the end result in the photos.

***

You can see here where we push the tomato sauce out onto the crust, traces of raw flour from rolling it out, and of course there is all of the beautiful, melty cheese sort of thing.

Ah, the old sexy black plate. #ploys

 

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Louis Shalako has books and stories on Kobo.

See his blog here.

He has some art on ArtPal.

 

Thank you for reading.