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Not Another Food Blog

Monthly Archives: October 2014

Quadruple Carbs + Cooking for Bae at Thanksgiving

14 Tuesday Oct 2014

Posted by notanotherfoodblogca in Uncategorized

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Tags

apple pie, carbs, struggleplate, stuffing, thanksgiving, turkey

image_2“Moderation” is not a word that exists in my vocabulary.

Especially moderation when it comes to carbs. Which is why I’m still recovering (repenting) from my quadruple carb feast this past Thanksgiving. My family doesn’t scrimp on carbs. We scrimp on vegetables. Some families might prepare a well-balanced meal with lots of salads, veggies and minimal carbs. Nope, not my family. Flip that amount and you get my family’s idea of a well-balanced meal: tons of carbs and the least amount of vegetables.image_4Let’s face it – carbs are the most satisfying food group.

So for Thanksgiving we had turkey with crimini mushroom gravy, fresh and homemade garlic bread with cheddar cheese, my mom’s stuffing, rice (with garlic slow cooked flank steak), mashed potato, and mixed veggies. I guess we had some Caesar salad to start, but does that really count?image_3

The multiple feasts and festivities were a struggle in itself: back-to-back turkey dinner, turkey lunch, then a prime rib dinner. I baked two apple crumb pies as well, and snapped a photo of one of them before it went in the oven. How did I even survive?

image

Or better yet, how did some people survive? @cookingforbae documents some of Thanksgiving’s #struggleplates from Instagram: the saddest looking turkeys and the most questionable stuffing. Which hopefully makes you thankful that your dinner turned out better. And that someone failed even harder than you at Thanksgiving dinner.

bae

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Carb Loading at the Leafs Game

09 Thursday Oct 2014

Posted by notanotherfoodblogca in Uncategorized

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Tags

bacon, carbs, cheese, poutine

leafs

I had low expectations. Especially after that subpar footlong at the Rogers Centre.

This puts the food at the Roger’s Centre to shame.

Bacon Wrapped Nathan’s Hotdog with cheddar cheese and sweet onion. Pulled pork poutine with cheese curds and gravy. Both a sublime combo.

 

That Pizza Had Me Like…

04 Saturday Oct 2014

Posted by notanotherfoodblogca in italian, pizza

≈ 2 Comments

Tags

carbs, Meat, pizza, recipes

pizza1

Five minutes. I inhaled a 9-inch pizza in five minutes. It was THAT good. I was thisclose to tears (yes, I was sober)—so I blame it on the heightened anticipation and the stressful process of pizza making. I definitely didn’t want to mess it up, I was hyping up the pizza to everyone at the office!

My pizza had a winning combo: the fluffiest crust with a crisp outer edge, and a nice thin layer of grease from crumbled fresh chorizo and sliced Calabrese Spicy Salumi. Both flavors really complimented the homemade pizza sauce that I whipped up. Not to mention I topped it off with sliced white onions, crimini mushrooms, freshly sliced buffalo mozzarella and fresh basil.

Yep. Angels cried in heaven. It was GLORIOUS!

pizza

But… it wasn’t round. The pizza was a slightly oblong shape, possibly because I piled on a ton of meat (I do love my meat) and mushrooms, which didn’t help at all when I had to slide it off my pizza peel. It was HEAVY. My perfectionist side cringed when it finally slid in the oven—oblong shape and all, hence the stress of pizza making.

However, I would do it again. And again. And again.

This recipe is a must. You just need to be patient—the dough did cold ferment in the refrigerator for three days.

I have so much plans for this dough (pesto pizza with chicken, grape tomatoes, and buffalo mozzarella anyone?) and another pizza dough recipe my best friend Fi gave me… so watch my blog for those!

Get the Recipe!

Popping My Pizza Cherry

01 Wednesday Oct 2014

Posted by notanotherfoodblogca in Uncategorized

≈ 1 Comment

Tags

carbs, pizza

image (4)

This could turn out to be a hard fail.

I’ve never made pizza dough before, but I thought I’d try it since I just shelled out close to $60 on a pizza stone and an aluminum pizza peel.

So here are my two babies, tightly sealed in Ziploc containers, resting in the refrigerator. Apparently proofing it in the refrigerator for a few days will make the pizza taste better. Crossing my fingers. Friday is judgement day.

To be continued…

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