BNJMN

I feel the weight of this on my Big Shoulders, too Do you know why I love my wife? Because I say, "Let's go to Chicago for vacation. I will eat pizza every day," and she shrugs. Maybe she didn't believe me, like I'm the master of hyperbole. Maybe she wishes to help me accomplish all my goals, no matter how ridiculous. For the record, I had pizza four of the five days we were there. Boy, were they delicious! I had to try making my own, so I did. I used Sally's Baking Addiction 's recipe as a start. The crust was amazingly great! Laminating a dough sounds like the difficult realm of master patisseriers and patisserières – but I did it! My sauce turned out a bit spicy, but no biggie. Really, I needed more cheese. Take a look at some of the Cheese Pull images out there , man! This was my just being... conservative. Pile it on, man! So good!

Not to shabby of a pizza. Even better on day 2. It's fun trying to sneak cauliflower everywhere and anywhere you can. This time, I tried pizza crust. My neighbour enjoys a gluten-free lifestyle, and she mentioned making her own cauliflower crusts when she and her partner do pizza nights. Made me wonder, "well, how hard could it be?" The hardest thing, it turns out, is trying to remove the moisture from the shredded cauliflower. Wow! Lessons learned: try to make it ahead of time so you can let it sit out and evaporate a little, haha. The end result wasn't as crispy as I would have liked. Again, blind-baking the crust, if I can call it a blind bake, for a longer time and maybe even flipping it part-way may have helped. Also, as soon as I tried to move it off the pan, it totally lost its shape. The pizza wasn't as beautiful as it was right here. Pulse 1 cauliflower head in a processor until fine. Steam a little and then remove moisture. And when you thin

Is it a burger bun without sesames? I never really thought to make my own buns, until my my good friend and maker-extraordinaire  Trevor  posted some of his very own brioche buns. I figured, if I'm hosting a barbecue, then making my own buns means that I control the stack! Burger-style, I baked them close so they baked up touching. There's something satisfying about the tactility of ripping them apart. The recipe I followed recommended eight servings per batch; I would recommend getting a few more and making them smaller. They're pretty, but it's a lot of bread competing with delicious burgers. Mmm... Bacon Bacon is a delicious addition to almost any burger. It would even kick up the veggie burgers that I made, with tofu, black beans, and quinoa. Whether this defeats the purpose depends on the eater I suppose... Grilled corn salad I didn't know what I would be serving at the barbecue, so I flipped though Bon Appétit's 67 Summer Recipes