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Strange Famous · 04-11-2011, 10:48 AM

When I masterchef a meal, the point if to make something that:

1 - is easy
2 - is cheap
3 - will taste good
4 - is as healthy as it might be

What I would suggest to anyone is, by all means make your own pizza dough from scratch... take into account how warm your hands are when you nead the dough, have your yeast at 3.5 degrees above room temp, waist 30 minutes of your precious life punching a mixture over and over again.

Then make the meal the way I have chefed it. And I guarantee, as you take the first bite, and follow it up with a sip of cold beer... just enjoying the masterful mix of cheese, tomato, onion, garlic, mushroom: THEN you'll consider that you could instead still be punching and pulling apart the dough for your authentic middle class pizza. You'll know what cookings about at that moment.

Seriously... if you want to know the application of cooking mastery, make this meal of the shepherd's pie I laid out a recipe for previously.

The reason I describe my technique as that of a masterchef is the quality of the result, not how intricate or pained you can make the method. I have given consideration to the balanced mix of FIVE ingredients to give an ideal pizza. When I first invented this meal there was no mushroom and I wasnt 100% satisfied with it. Now I am.

The pitta bread, when toasted just right, is just the same as pizza dough insofar as is imeaningful (ie - as an adequate base for the part of the pizza that has flavour).

I would put my cooking skills against any man. Those who think cooking is some kind of high art / or an excercise of their artistic temperament must suit themselves. I serve food that tastes good.

To be honest I'd consider putting out a cookery book because I suspect I would outsell many "so called" chefs.

__

EDIT - and you know what really makes me laugh? Someone has an actual whole BLOG about pizza. They wrote an article aout which shelf of the oven to cook it on!!! It wouldnt surprise me if someone has written a whole BOOK just about cooking pizza. And I just step up... it took me three tries to perfect this meal, 10 minutes to write it up, its better than anything they've ever done in their lives most probably (in terms of the result when a normal man tries to follow both recipes)

And people question why I call myself a Masterchef?

04-11-2011, 10:48 AM	#9 (permalink)
Strange Famous follower of the child's crusade?	When I masterchef a meal, the point if to make something that: 1 - is easy 2 - is cheap 3 - will taste good 4 - is as healthy as it might be What I would suggest to anyone is, by all means make your own pizza dough from scratch... take into account how warm your hands are when you nead the dough, have your yeast at 3.5 degrees above room temp, waist 30 minutes of your precious life punching a mixture over and over again. Then make the meal the way I have chefed it. And I guarantee, as you take the first bite, and follow it up with a sip of cold beer... just enjoying the masterful mix of cheese, tomato, onion, garlic, mushroom: THEN you'll consider that you could instead still be punching and pulling apart the dough for your authentic middle class pizza. You'll know what cookings about at that moment. Seriously... if you want to know the application of cooking mastery, make this meal of the shepherd's pie I laid out a recipe for previously. The reason I describe my technique as that of a masterchef is the quality of the result, not how intricate or pained you can make the method. I have given consideration to the balanced mix of FIVE ingredients to give an ideal pizza. When I first invented this meal there was no mushroom and I wasnt 100% satisfied with it. Now I am. The pitta bread, when toasted just right, is just the same as pizza dough insofar as is imeaningful (ie - as an adequate base for the part of the pizza that has flavour). I would put my cooking skills against any man. Those who think cooking is some kind of high art / or an excercise of their artistic temperament must suit themselves. I serve food that tastes good. To be honest I'd consider putting out a cookery book because I suspect I would outsell many "so called" chefs. __ EDIT - and you know what really makes me laugh? Someone has an actual whole BLOG about pizza. They wrote an article aout which shelf of the oven to cook it on!!! It wouldnt surprise me if someone has written a whole BOOK just about cooking pizza. And I just step up... it took me three tries to perfect this meal, 10 minutes to write it up, its better than anything they've ever done in their lives most probably (in terms of the result when a normal man tries to follow both recipes) And people question why I call myself a Masterchef? __________________ "Do not tell lies, and do not do what you hate, for all things are plain in the sight of Heaven. For nothing hidden will not become manifest, and nothing covered will remain without being uncovered." The Gospel of Thomas Last edited by Strange Famous; 04-11-2011 at 10:53 AM..