I always thought cornmeal was grits?
Nope. Cornmeal is just ground up corn. Traditional Grits is ground up hominy. (Corn soaked in lime to remove the outer hull.)
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Well I just learned something new, and the day is only 32 minutes old!
Thanks! 
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I’m not a pro, but I think you’re right. My mom loves cooking and experimenting with different ingredients to get stuff the way she wants. She must’ve found something about the grits that she liked and kept using it, haha.
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White truffle oil on dough, red sauce, cheese blend + parmesan & asiago, and sopresatta, dusted w/more black pepper.
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Nice. Is that regular pizza dough or were you using something like lavash/pita bread?
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Regular bread dough, but I let it rise overnight in the fridge. That seems to make it really nice to stretch out and work it into a thin crispy crust.
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- soppressata
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What fuck-up of the universe happens that pizza stuff hapens and I’m traveling without a computer or photos. Later this week I promise pizza stuff.
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I would but I’ve just been locked into the same old same old.
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Wow, this thread is so epic I can’t even remember if I’ve participated in it.
So, a couple of years ago I took a photo of every night’s dinner for a week to prove some point I’ve now forgotten. Came across it recently (below). We tend to make our favorite go-to meals, then try something new here and there. Sometimes, the new thing becomes the staple and dinners slowly evolve.
Will get some new pics soon. Problem is, I’m always so ready to eat that I forget to snap a pic.
I’ll also need to work on plating. We’ve got some hotshots in this thread. 
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Nice!
You’re plating is definitely better than mine.
Hear you on too hungry for pics too. 
I get that way often.
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Ok. Coho salmon with teriyaki, pierogis & broccoli. 
Actually, screwed up the finish so I slapped some Teriyaki on it.
ps. Broccoli & teriyaki is magical.
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