You don’t enjoy it anymore?

I'm sure I would enjoy it, but I'm trying to keep low carb these days.

Thankfully, there are some decent low carb pizza options, including crusts made primarily with cheese, and others made with canned chicken (no joke) :D

Really? Interesting! :)

There is also many brands that make cauliflower pizza crust :idea:

That's a really great idea. Like most people here in Chicago, I'm not a fan of pan pizza (we only eat cracker-like thin crust contrary to popular belief). But I like the thought of using a very thin crust in a cast iron skillet. I suppose I'd have to test it out to make sure a thin crust wasn't overdone though.

You didn't mention cheese, but I assume you put the cheese directly onto the dough just like a true deep dish? Or maybe on top and bottom? mmmmm :D

Interesting read ...

Subway bread is not bread, Irish court rules

https://www.theguardian.com/world/20...d-is-not-bread

Rao’s pizza sauce is now $3.99 on sale at Safeway! Bought 3 yesterday. It’s list retail is $5.99 or $6.99 and it’s not a huge jar! I know that Costco doesn’t carry it but I would welcome a bigger put-up.

I've found that while most cauliflower crusts are lower carb, only a few are actually low carb, which for me is ideally between 5-10 net carbs for a decent sized serving. From a taste standpoint, the cheese based crust (aka Fathead dough) is pretty tasty and I'd eat it even if I wasn't counting carbs.

I didn't think of putting the cheese directly on the dough, but if it works for Lou's, it would work for me. :tu:

ditto! I only started to do it based on panic in Detroit pizza recipes!

Costco chicken wings (3 packs) tossed in a little olive oil and 4 tbl Bad Byron’s Butt Rub mixed with 1 tbl brown sugar. Baked on rack for 45 min at 400*. Very yummy.
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Street concert night and neighbor invited me over for food (all kinds of salads, caprese, homemade hummus etc) because she had lots of cancellations (yeah,she isn't being careful ). I told her I wasn't being rude but only wanted to grab and go and not comfortable with socializing. Ok. Concert was at 5 and around 6:15 we started getting hungry but I hadn't planned any food because my neighbor said she had so much. I texted her that I was going over for food. Ok. The only food available for me and my friend was a crockpot of baked beans and hot dogs and some mini donuts. So that is what I had to eat tonight. Concert ended up being over 3 hours and now everyone is at neighbors eating yummy food!
So franks and beans and some TJ garlic naan crackers (which I don't endorse) and some gruyere.

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Made NYT recipe for Butterscotch Blondies. They are just incredible. They’re made with brown butter and brown sugar. I threw in a cup of white chocolate chips.

Safeway stocks it from the evil firm - but they had $0.88/box club price for certain shapes so I had no choice but to purchase. I need those pennies from the savings.
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Bratwurst on a grainy bun, and daikon radish and onion tossed in apple cider vinegar.


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Late Sunday luncheon / early Sunday supper:
grilled T-bone steak, medium rare (4 min on each side, with 4 minutes of rest)
reheated baked potatoes
assorted reheated vegetables

i also unpacked the back of car and reattached the front bike wheel to the bike while the steak grilled on its initial side.

Made some beef brisket using my 12" cast iron deep fryer!

4 lb. beef brisket
Salt & ground black pepper
3 large potatoes roughly sliced
Extra-virgin olive oil
3 cups of TJ's organic beef broth

- Preheated the oven to 430° degrees & seasoned brisket with salt, pepper, and garlic powder on both sides. Seared both sides of the brisket and set a side.
- Using the same fryer, placed potatoes, onions, garlic, bay leaves and cooked with light oil and season with salt and pepper.
- Placed brisket on top of potatoes, fat side up.
- Roasted in oven until for about 1 hour and 15 minutes.
- Reduced oven to 300°. Left potatoes in pan to stew them.
- Added broth to pan and seasoned beef again with salt and pepper and fresh thyme (if you have it).
- Covered pan tightly. Returned to oven and continued cooking until brisket is tender and a fork meets almost no resistance when inserted, about 2 hours 30 minutes.
- Let rest for 10 minutes before slicing (against the grain for tender slices!). Serve with potatoes.

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