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But it's Italian, how can you go wrong.

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Here you go Panzer. Italian bowels with sauce !

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What?! No sauteed liver!!! That stuff is not cheap by the way.

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Tripe, liver and any innards are the most disgusting thing ever...kidneys, gizzards, that is what is fed to Dogs on the RAW diet. Not humans.

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The gizzards are best when they are deep-fryed and served with sweet-n-sour sauce and the liver it is best when it is sauteed in a small (finger-size) strips

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The last time I saw something that looked like that, it was in the toilet and I thought I had liver failure.

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They look like week old dog turds.

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Nah, they more look like your face

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They look like week old dog turds.

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Panzer, if you worked food service, they'd make you wear a hair net for your entire body.

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Where are you getting the dough for these garlic knots and cinnamon sticks? This looks suspiciously like something also from a can or an aluminized cardboard tube.

For all your kvetching about this or that "ripoff" and your crowing about various so-called bargains you've found, you should be advised that baking bread costs just pennies -- *if* you start from a bag of flour, some yeast and some salt.

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Nah, thats the dough that I made myself, I just screwed up with the yeast and it was kinda like a sourdough. The recipe did not specified the exact amount of yeast, so I thought - the more the better . But yeah, it comes up very cheap it terms of making it by yourself as opposed to buying it in store. For 10lbs of flour I paid $2.98 and for these garlic knots and the cinnamon sticks I only used 2 and 1/2 cups of flour. I wanted to bake the french baguette right now but some neighbor woman complained earlier that my night baking session was keeping her awake whole night, so I will bake the bread tommorow in the morning.

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Less yeast and a longer fermentation time will give the dough a better flavor. For New York style pizza or garlic knots, I usually form the dough into balls and place them in large ziplock bags in the fridge for 3+ days. Let them come to room temp for at least 2 hours prior to baking. I'm not going to get into Neapolitan style dough because your oven doesn't get hot enough to make anything decent.

If you're going to make any actually pizza, get a pizza stone. And let your oven heat up at the highest setting for about an hour with the stone in the oven. For pizza, you want to use a really hot oven and a short baking time. The hot temp will cause the dough to spring up when you place the pizza on the stone. The short baking time will keep it from drying out. For a home oven, you might want to add some honey or olive oil to the dough recipe to help it to brown faster at a lower temperature. This will also help to keep your garlic knots from looking like pale turds.

Also, you are using real butter & real minced garlic, right?

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That butter recipe,,Very nice..!

Al when you roll out your dough for your Wheel [pizza] put a little dusting of cornmeal down..It will give the crust a nice texture[ Don't worry its cheap,, and a small bag will last you along time]..

I won't say much because i think Steezo has this one covered..

But i will be following intently...!

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Restaraunts wil have different variations,,but Corn meal is good enough for you.

This is one of your pizza's you posted a pic of..You see that stuff on the crust.. Corn meal Dude..!

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Alex, because it's more resilient (why do you think the kernels make it all the way through your colon?) and has a higher scorching temperature than wheat flour, cornmeal is used as a kind of "bread lube" to keep the bread off the pizza stone or the masonry floor of your oven. It reduces the surface area of the glutinous (and therefore) sticky bread dough in contact with the stone.

Cornmeal is also hell on wheels for battering pieces of fish and/or chicken before you deep-fry them. You like deep-fried bits of mystery meat, right Alex? That alone should get you interested to buy a bag of cornmeal.

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A basic one-pound bag should be between $1.49 and $1.99 at the supermarket, I'd guess. But I don't know New York prices. If you let yourself get talked into fancy-pants blue cornmeal (which is not all that exotic in the Southwest) you might spend $10.00 a pound.

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A basic one-pound bag should be between $1.49 and $1.99 at the supermarket, I'd guess. But I don't know New York prices. If you let yourself get talked into fancy-pants blue cornmeal (which is not all that exotic in the Southwest) you might spend $10.00 a pound.

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$1.00 OFF coupon would be handy for this.

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Semolina is for pussies. It's just "wheat meal". Do you want the real deal like grits (made from corn) or shit food like cream of wheat (semolina)? No man would pick cream of wheat over grits.

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Do you have a pizza peel? It's that wooden thing they use to slide the pizzas in and out of the oven. If not, get one. You leave the pizza stone in the oven all the time and use the peel slide it on and off the pizza stone.

And don't buy cornmeal. It's gritty and gross. Get semolina and spread it lightly all over the pizza peel before you put the spread out dough on top of it. The semolina acts like tiny ball bearings that let the pizza roll off of the peel easily. If you aren't using a pizza peel, there's no reason to use either cornmeal or semolina. And as long as your oven & pizza stone are hot enough, the pizza should never stick to the stone.

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