Cooking: January 2007 Archives

What is this, my eighth posting in the pizza series? I must be boring you folks by now. But I could care less. After all, this is my journal, dammit!

I followed through with the threat I made last time and cooked up some curry sauce! I used three cups of water, one of the packets of solid curry (which kinda looks like a bar of chocolate), and four teaspoons of cornstarch. I wanted a gelatin-like consistency and boy did I get it. Since I like the Japanese meal of breaded pork, vegetables, curry sauce, and rice, I cooked a peppercorn marinated pork tenderloin. I also sauteed a mix of vegetables: corn, peas, broccoli, cauliflower, and carrots. I was a little worried about the mozzarella cheese. But I shouldn't have been. Oddly enough, cheese was an ingredient in the curry mix.

Mmmm, all nice and cooked. It was not bad even. I would certainly make it again. Hrm, I wonder what to make next. Perhaps pancetta ham, asparagus, Béchamel sauce and Gruyére cheese? I'm telling you, the possibilities are endless! However, I will run out of prefixes for my Pizza -dux entries...

Another great Mexican pizza just came out. This time, I slowly rotated it so that the rotisserie burner could brown the crust evenly.

Whoever says form does not follow function, meet Mr. Sour-Shark...

This is my best pizza yet. For toppings, I went South of the border: taco seasoned ground beef, H.E.B. roasted salsa, black beans, roasted poblano peppers, roasted jalapeño peppers, cooked onions, Monterey cheese, and topped with Crema Mexicana Agria.

The next time, I am going to try Japanese curry sauce, pork roast, and vegetables...