germerikan Posted May 7, 2012 Share Posted May 7, 2012 I wil give you guys an easy one: Bear with me on the ammounts, I just cook with the ammount that feels right. What you will need is your favorite Pizza dough, Sour Cream (high Fat content or Creme Fraisch), Onions, Cubed bacon (if possible low salt) and pepper. Cut onions thin and mix the Sour Cream half of the bacon and onions together, pepper to taste. Mix everything together and put the other half of the bacon on the side. (Don´t forget to increase your fluid houshold after such hard work) Roll out dough nice and thin and spread the onion mixture on top and add the rest of the bacon cubes. Bake at 390 until done (Depends on oven in ours it takes about 35 minutes Enjoy with a nice beer or wine. Told ya it was easy!!! Quote Link to comment Share on other sites More sharing options...
Boxx Posted May 7, 2012 Author Share Posted May 7, 2012 This looks really good. Some cold beer or wine makes it even better. Thanks for posting... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 7, 2012 Share Posted May 7, 2012 Hey Boxx, your HOME, and so am I .... Thanks for sharing the wine with us, those cool 'summer' wines should fill the bill for hot Texas evenings (or afternoons) [Y] Germer.. Thanks so much for sharing your pizza dinner with us! Looks very good, however, we could to up an totally vegetarian version using the same recipe [] Since you are using Flickr, I will send you a PMain and you can let me know how you run it. I a new member using 'pro' but have much trouble getting my images to the forums. You probably saw my tests....with no luck... OK..........good to see the activity... ...........Gary Quote Link to comment Share on other sites More sharing options...
germerikan Posted May 7, 2012 Share Posted May 7, 2012 No problem send me a pm and I will explain as good I can. Acutally it is called Flamkuchen (Flame cake) Originally it comes from France and the dough should be as thin as possible. Try it vegitarian and let me know how it turns out!! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 7, 2012 Share Posted May 7, 2012 Hello there germerikan... I am glad to see your posts on Fine Food........... I love it when the prep photos are included all the way to the plating............oops, missed yours however... I just joined up with Flickr and I bought into the PRO version, so, I would most certainly appreciate any info on how you post your photos. I would LOVE to do the same as you with ALL the photos on the same page and a caption in between. My old way was through the Klipsch system, and I have had to send then all individually........VERY time consuming to say the least. I have been known in the past (you can look through previous posts of mine) to show a tour with nearly 30 PHOTOS!! So, I hope to hear from you, and of course, catch more of your ideas from the kitchen in FFAM... Kind regards, Gary Quote Link to comment Share on other sites More sharing options...
germerikan Posted May 8, 2012 Share Posted May 8, 2012 pm sent Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 Good evening foodies! Well, its time to do a little catching up around here..... YES, just this past week, we finally switched from and old electric stove (orginal to the house back in 1979), and had natural gas put into the kitchen ! We already have it outdoors for our grill etc, just a matter of time and $$$ to make the switch indoors [Y] Lets start off with a photo of the original kitchen stove in the lovely 'Almond' enamel finish........................some of you may still have one in your kitchen? Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 And now..............the replacement [Y] What about the hood ??? Well, out in the garage sits two CRATES. One, the roof top blower system (1300cfm) and the other a stainless hood yet to be installed.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 WOW! Here is a 17,000 BTU burner showing its true color (and heat) ready for the first use................ [] This one heated up the whole kitchen in about 5 minutes !!! Had to open doors and windows [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 Here then is the FIRST USE of the new gas range...............boiling water for pasta! Anyone could do this, right ??? [] (thats a BIG burner!) More food photos on the way..... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 Here are a few from just the other night................a Whole Foods Hake fish dinner.... Our table setting... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 A closeup of the plating.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 14, 2012 Share Posted May 14, 2012 Finally, our vino selection for the evening.... Enjoy.... More dinners to come, so stay tuned [] Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted May 14, 2012 Share Posted May 14, 2012 Gary, the new equipment looks great. Quote Link to comment Share on other sites More sharing options...
Rick Posted May 15, 2012 Share Posted May 15, 2012 Gary, the new equipment looks great. +1, that's a sweet looking stove!! Quote Link to comment Share on other sites More sharing options...
germerikan Posted May 15, 2012 Share Posted May 15, 2012 +2 on the stove, nothing like cooking with the proper utensiles!! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted May 15, 2012 Share Posted May 15, 2012 Thanks so much everyone for all of your kind compliments on the new gas 'range' ... It certainly is different seeing a blue flame in the kitchen, but, getting used to it [] OH, I actually wanted to know the difference between a stove and a range, found some interesting differences why they have different terminology... Here is what I found... Originally, a stove was something you heated with...[] A KITCHEN stove is what you cook with...[] A range is what you cook with when you have FIVE burners or more... [Y] (as GE calls them as well) I found it interesting anyway. Happy cooking everyone, more to come ! ............Gary Quote Link to comment Share on other sites More sharing options...
Boxx Posted May 15, 2012 Author Share Posted May 15, 2012 Thanks so much everyone for all of your kind compliments on the new gas 'range' ... It certainly is different seeing a blue flame in the kitchen, but, getting used to it OH, I actually wanted to know the difference between a stove and a range, found some interesting differences why they have different terminology... Here is what I found... Originally, a stove was something you heated with... A KITCHEN stove is what you cook with... A range is what you cook with when you have FIVE burners or more... (as GE calls them as well) I found it interesting anyway. Happy cooking everyone, more to come ! ............Gary Gary, PM sent... Quote Link to comment Share on other sites More sharing options...
J.4knee Posted May 20, 2012 Share Posted May 20, 2012 Tomorrow nights dinner, another tritip rubbed n reay to sit in the fridge overnight. ......the dark swath is a shadow of my arm when I took the pic Quote Link to comment Share on other sites More sharing options...
Boxx Posted May 26, 2012 Author Share Posted May 26, 2012 Tomorrow nights dinner, another tritip rubbed n reay to sit in the fridge overnight. ......the dark swath is a shadow of my arm when I took the pic I'm curious to know how this one turned out..... Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.