Using skimmed milk instead of water, dougthecook pizza dough had different characteristics, as expected. The dough cooked through rather than a little gooey in the middle. It rolled out nice but was a little more dense than the water version. And chewier.
dtc
Sounds like a classical music passage. From a hint I found at Cooks Illustrated I used milk instead of water to make pizza dough. The dough was a little less wet than the water-based one but still pliable. As they say the proof is in the pizza and I will find out tonight how well it tastes. As an aside, I do not think any pizzerias use milk in their dough as it would be too expensive.
Doug
A tomato sauce without tomatoes? Read on.
Dinner was salmon with tomato-caper sauce after an all-day house paintfest.
The tomatoes were Romas from our garden. I decided to remove the skins by cutting a small slit in them, boiling them for 30 seconds, plunging them in cold water, then peeling off the skins. Worked great. They were chopped up and put in the sauce per the recipe. After most of the liquid dissipated the tomatoes were barely discernable. The sauce tasted especially excellent, though.
Moral? Leave the skins on for show or take them off for the dough.
Doug
I was making zucchini bread last night when I discovered there was no applesauce in the house. Luckily, a few days before, my sister in law brought over a bag of freshly picked apples. I’m not sure of the type but they looked liked Granny Smith but were not tart. Apples + cook = homemade applesauce.
The applesauce turned out better than I expected. And it was so easy to make. If we decide to pick apples this fall you can bet I’ll can several in the form of applesauce.
dougthecook
In the spirit of finding the best pizza sauce I tried adding a Rotel tomato look-alike to the sauce. The results were not as good as I expected. The extra heat was pleasant but the pizza-like taste was thrown off. Oh well, it took Edison a long time of experimentation to create the light bulb.
Doug
I made Salmon with Tomatoes and Capers last night using tomatoes (Big Boy) out of our garden. The tomato skin was removed along with the core. Tasted much better than using canned tomatoes. The simmering took almost 30 minutes to complete.
We had two fillets of salmon: one farm-raised and one wild. The farm-raised salmon lacked in taste…dramatically. I highly recommend wild salmon over farm-raised. Wild salmon has much more omega 3 fatty acids which are very good for you.
doug the cook
I added zucchini to the fruits and vegetables: pick, ripen, store web page. Zucchini is coming in from our garden and showing up in the grocery stores so this is a timely addition.
Doug
We had a very tasty salmon dinner last night. A nice Italian Chianti paired well with the salmon. The acidity of the sauce is muted by a touch of sugar (or sugar substitute). Capers go well with salmon, too, so they were included in the sauce. Overall, a very enjoyable night.
Doug
The other day we purchased several nectarines from our local grocer. Never being much of a fruit eater, I was skeptical; probably a bad childhood experience. Anyway, after washing them and cutting them up it was time to eat them (it is ok to eat the skin but not the seed). All I can say is…delicious! They were heavenly.
I tried them in cereal and vanilla yogurt. A nice and healthy enhancement. Here is how to pick out summer fruits like nectarines.
Having a lot of V8 juice sitting around, I added 1/2 cup to the already great tasting pizza sauce recipe. The V8 juice added a nice dimension to the sauce. This addition is worth pursuing.
Doug