Anything wrapped in that kind of checkered paper tastes better. #science
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My son was creeping up on me last night looking at your pizzas, and decided he wanted to make one, but make it deep dish.
Great. Deep dish is awful, no one in Chicago actually eats it. It’s a gastronomic tourist trap.
Me: “I have to make dough, and that won’t be ready until tomorrow. Plus we need cheese and pepperoni.”
Him: “We can use this!”
Me: (Really not wanting to do this) “I don’t know bud, it’s close to bed time and those ingredients could be a problem, we should do it this weekend so it turns out better.”
Him: “I think you don’t have a problem-solving attitude right now.”
Me: (Pissed that he called me out, but also proud.)
Anyway, here is cheddar biscuit deep dish string cheese turkey pepperoni pizza.
My only saving grace is that I had the correct fancy plates on hand.
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What did he think?
Your kid is a genius and you should also drug test him.
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Looks good to me!
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I think anything made with biscuit mix would be surprisingly good. But it reminds me of Paul F. Tompkins talking about cake vs. pie.
“Surely in the history of dudes getting high, someone has put [cake] frosting on a pie…”
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I like this kid. 
I would give that a fair shake. That could be good. I’m guessing it was. And fun!
Those plates make things taste 21.3% better. Its very sciency.
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Took a couple bites and said it was great. Then punched a hole in a paper cup and used it as a megaphone to perform a song about turtles.
They say the first born son is the male version of the mother, so that tracks.
I think his body just makes its own. The household pharmacy is very well guarded, because it’s ‘spensive.
It was pretty bad. If you zoom in you can see the unmelted string cheese cores that look like rib bones. Sriracha helped.
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Most of these stories start with “Back when I was drinking…”
Summer, we had an above ground pool, were out in it most of the day, it’s 11PM and I am lit, kids want desert. I have crescent rolls, a fry daddy, maple syrup, and powdered sugar.
This is why my kids still love me.
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Poll the audience here BEFORE I commit a crime against nutrition:
I impulse bought (I’m bad about this) 3lbs of American Wagyu boneless beef short rib.
I’ve never had boneless before. Online, I see 2 options: get it to medium rare and serve like a steak, or low and slow to 202-205. The latter is what I’m use to with bone in. Would I get the same experience with boneless, or should I cut this fellow done into steaks instead?
I am a tight wad so have never had Wagyu - or grass fed Piedmontese for that matter.
I would eat that as close to raw as I could. The low and slow seems to be for the tougher meats and I love that, but for Wagyu - closer to raw.
My
Mother in Law used to but us a Prime rib roast for Christmas that I would cook. I would rub it with sage and rosemary and garlic and salt and pepper and slice pieces of that fat and warm them in cast iron pan and stuff my pie hole with that.
I suspect the short rib Wagyu is stuff you want to eat closer to raw, but @Brant_Drake might have a different take.
It’s worth appreciating that this is American Wagyu, rather than true Wagyu. I won’t impulse buy THAT rich, haha. This has marbling, but it isn’t ghost white.
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It’s all meat.
It dosen’t fucking matter.
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I would like to report having taking another shot at this criminal “goulash” muck:
And this:
Is what replaced it. It’s delicious. I’ve had it for lunch every day this week over rice.
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So no pasta and tomato sauce turned it good?
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Mine always looks more like the first one 
We are having that for dinner tonight so we’ll see.
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Yes. Pasta would be fine in it, but I would cook the pasta first. It’s just tomato-y and a bit brothy and clean-tasting and good. And salty, which I much prefer over sweet when it comes to tomatoes. (There’s also garlic and oregano in it.)
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I bet you’re a fresh crushed or diced tomato person rather than jar of sauce person.
Jars of sauce, even at their best, are all of the waste vegetables like carrots & a bunch of other crap rended for sugar then salted like the fields after an ancient battle.
Is there any particular heirloom or strain of tomato that you really like?
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This may look like a burger on grilled sourdough circles
Similar to the Jack in the Box “Sourdough Jack”
But dear reader…no. Those are grilled chicken patties instead of buns.
Needlessly cooked in a sous vide before I pan seared them, the chicken with duck fat, the beef with beef tallow. The cheese is Jarlsburg lite swiss. With avocado mayo.
I made the weirdest double down.
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