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Regular Folks Food
United States
เข้าร่วมเมื่อ 22 มิ.ย. 2020
Just a regular guy in the heart of the Tennessee Valley, throwing down in the kitchen..................... cooking up regular stuff in a regular way.
Not a chef, not even a professional cook. Grandmaw, momma and self-trained. Only intent is to inspire folks to get into the kitchen or onto the patio and put together a fittin bite or two of something to eat.
We will be cooking up all kinds of stuff in a laid-back environment free from yelling, over animated gestures or pressured speech. Cooking is supposed to be a chill activity and it will be presented that way here.
Plain good cooking and preparation that in the end tastes pretty dern good.
Not going to find much for the health conscious around these parts.
Not a chef, not even a professional cook. Grandmaw, momma and self-trained. Only intent is to inspire folks to get into the kitchen or onto the patio and put together a fittin bite or two of something to eat.
We will be cooking up all kinds of stuff in a laid-back environment free from yelling, over animated gestures or pressured speech. Cooking is supposed to be a chill activity and it will be presented that way here.
Plain good cooking and preparation that in the end tastes pretty dern good.
Not going to find much for the health conscious around these parts.
Super Easy Cast Iron Skillet Old School Pizza Hut Style Supreme Pizza
Pizza cooked in 12-inch cast iron skillet, topped with all the goodies.
Ground Beef:
Sautee three (3) ounces of lean ground beef sprinkled with a touch of salt and pepper until browned. Turn heat off on skillet and sprinkle with 1/2 Tsp Italian seasoning and 1/4 Tsp Fennel. Toss , set aside.
Pre-heat oven to 500 or 550 degrees.
Heat a 12-inch cast iron skillet up over low heat for about 5 minutes.
Place skillet on heat proof surface. Pour in a couple of teaspoons of good quality olive oil, slather around well ensuring sides of skillet are well coated.
Lay in one (1) pound of pre-prepared pizza dough that has been sitting out for at least thirty minutes.
Lightly coat the top of the dough to prevent finger sticking.
Press the dough out until the bottom of skillet is covered with the dough.
Slather on pizza sauce.
Lay on good quality Mozzarella cheese until pizza sauce is no longer visible.
Lay Peperoni's on. Add some thin sliced onion, some diced bell pepper, some black olives, some mushrooms and/or any other toppings as desired.
Sprinkle on just a bit more Mozzarella cheese to "glue" the toppings together.
Place on bottom rack of pre-heated oven and cook 14-18 minutes until sides of pizza are well browned and toppings are cooking.
Place on heat proof surface and allow to cool about 15 minutes.
Use a butte knife to bust the pizza loose from the sides of the skillet. Remove pizza from skillet and slice.
Enjoy
Ground Beef:
Sautee three (3) ounces of lean ground beef sprinkled with a touch of salt and pepper until browned. Turn heat off on skillet and sprinkle with 1/2 Tsp Italian seasoning and 1/4 Tsp Fennel. Toss , set aside.
Pre-heat oven to 500 or 550 degrees.
Heat a 12-inch cast iron skillet up over low heat for about 5 minutes.
Place skillet on heat proof surface. Pour in a couple of teaspoons of good quality olive oil, slather around well ensuring sides of skillet are well coated.
Lay in one (1) pound of pre-prepared pizza dough that has been sitting out for at least thirty minutes.
Lightly coat the top of the dough to prevent finger sticking.
Press the dough out until the bottom of skillet is covered with the dough.
Slather on pizza sauce.
Lay on good quality Mozzarella cheese until pizza sauce is no longer visible.
Lay Peperoni's on. Add some thin sliced onion, some diced bell pepper, some black olives, some mushrooms and/or any other toppings as desired.
Sprinkle on just a bit more Mozzarella cheese to "glue" the toppings together.
Place on bottom rack of pre-heated oven and cook 14-18 minutes until sides of pizza are well browned and toppings are cooking.
Place on heat proof surface and allow to cool about 15 minutes.
Use a butte knife to bust the pizza loose from the sides of the skillet. Remove pizza from skillet and slice.
Enjoy
มุมมอง: 68
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Love this video! I’m going to write another comment when we through with thanksgiving lunch! Y’all have a GREAT thanksgiving with loved ones! Thanks for making us want pizza!lol
Yes Sir ! I like make my own pizza . Going to make Detroit style pizza next time and see how it turns out .
Hell yeah brother!
You have perfect timing sir. After a couple of days of leftovers we are going to need an easy tasty pizza come Saturday night. Happy Thanksgiving!!!
This is a pretty good one. Fresh grated Moz would have been better, get that cheesy pull !
Real good looking,
Thank you for the jarred roux. I'm definitely going to try it! But...I gotta add shrimp and crab!👍
Just make sure you let the roux simmer for about a hour to mellow out just like with a homemade roux.
@regularfolksfood OK...and Thank you so much for the good advice!🙏❤️🙌👍👍
I’m you did a pretty good job. The only thing that you missed was the gumbo file!!!
I didnt have any. Special order around these parts.
Good Lord that looks fantastic. The color of the gravy at the end just yells deep flavor. Such a well constructed gravy and great thighs. 🔥
Moon. Wondering where you been ! Hope yawl have a nice Thanksgiving.
Beautiful dark roux, and nice thickening move at the end. That looks so darned delicious, like everything you cook. Thanks a lot for this!
Ok for one I love cilantro and lime together and two I made several of your sauces and dip things always came out perfect! Thanks for sharing with us we know gone B ex-tree good! South Louisiana bayou girl gives regular folks approved approval! Be blessed!
I just finished eating and this is making me hungry again.
Hell yeah brother
😋
You made me proud! I know that was good! I like everything about this: the teriyaki was kicked up, and you got a good fry on the bacon! All in all, you out Rootboyed the Rootboy! Rock on!
Didn't out root. Just a little different. One the best dogs I ever had. I might should have hit that sauce with a touch of rice wine vinegar like you did.
Thats a money recipe brother. Ver similar to mine except i add bell peppers and pascillo peppers to mine and a lil a1 as well as ground beef or ground bison for texture. I like ur technique with the sifter and the flour...i usually make a cornstarch slurry but im gon try this one right now
Corn starch works just fine too. It just tends to be less stable than a flour thickener.
Came for the roux lesson. Learned a lot more. Looks damn good!
Thanks much. I try to cover the bases. No one should be intimidated or spend half a day making a dark roux. Just got to keep it moving and a touch under smoking.
This is an absolutely thorough and fanatic recipe plus a nice video!
Thanks so much!
Should have used butter instead of oil
Yey, cuz the burnt-up milk solids in that butter would make it taste better.
Smart people don't burn the butter
Well I guess Emeril Lagasse, Frank Brigtsen, John Folse, Meg Bickford, Justin Girouard, Justin Wilson and the KING Paul Prudhomme aint smart enough cuz they all use high smoke point cooking oil for dark roux. Imma take their word for it on the roux deets. Peace. raisedonaroux.com/howtomakearoux/
Oh one more thing I never used that lobster base I’m guessing it’s at my local store. I used clam juice before on my corn and crab soup.
Better than Bullion makes it. All of their products are really good but you don't need it with an abundance of seafood out the back door. A pound of shrimp shells and a bit of scallop juice just isnt enough for a good strong seafood stock so I add a bit of that base to lift it. Some scrap shrimp heads would do the trick !
@ thank you and will do! I have lots of shrimp heads! This gumbo making me go ride to the camp! Lol
And this my friend has to be the BEST gumbo I have ever seen! I didn’t know about the dark roux loosing some thickening power! I was taught you never invite yourself on others but I could easily break that rule after this video! Lol, Ok so I cook gumbo and potato salad every thanksgiving no matter what else I’m cooking! We have so much shrimp and crabs I’m going to need to make this! This is definitely south Louisiana regular folks approved! I been making batches of my cranberry salsa for family all week now I’m inspired to make gumbo! What a winner recipe! Thank you for sharing.
Oh yey, the darker a roux the less thickening power it has. Add a bit toward the end of the dark roux cook helps add a touch of body to the roux. The okra helps thicken also but when you cook it off like I did ............. not so much.
Thank you sir for the tip of adding flour at the end of making a roux, I love seafood so this is right up my alley. God bless .
Yes sir ! Thanks for the comment.
you went the extra mile with that seafood stock! Color of an old penny! LOL! That's what I call Lick the plate good! Rock On! 🍺🍺🍺🍺🍺
This accent tells me this dude knows what he’s doing.
Pausing the video at 2 seconds gives me all I need to know. I can already taste it.
Man, I use Zing Zang in my chili, but I’ve never thought about using it with roast. Looks delicious, I will definitely out try this out. 👍🏻
Its good ! That gravy is off the hook.
@ I’m all about some gravy 😋
Mr. Bs Shrimp Shack Coming Soon 😊👍
making this for dinner tonight thank you for sharing your recipes!
Well thank you for the comment. Come back and let me know how it turned out.
@@regularfolksfood came out great! absolutely delicious
The gumbo looks DELICIOUS!!! AWESOME PRESENTATION 👏🏾 👏🏾👏🏾!!
This is the way the old people cooked gumbo before the WWII. Never do we put celery in a gumbo. But if you like celery, then by all means. We harvested wild celery/thistle for the salt, only. th-cam.com/video/Ig4eypQfxH4/w-d-xo.html
I like ole Captain Coby. If Paul Prudhomme put celery in gumbo...... then....... I'm putting celery in gumbo.
Thanks for using Bloody Mary Mix in your dish. I can see puting that in a lot cooking going forward and chili is the first thing that comes to mind. Have a Great day.
I got a few cooks that use mary mix or V8 juice. Gonna do pork tenderloin steak cook here pretty soon.
@regularfolksfood looking forward to that one.
Oh my goodness what is wrong with me I forgot to give my south Louisiana regular folks approved approval!
Gone B ex-tree good and I know for sure cause I always make one of your other pot roast recipes! Love the twist of the Bloody Mary mix on it! I did get the magic seasonings, I find they really make a difference. On your other recipe cooking the vegetables in the end keeps them in tack so this is the way I do it now! Thanks for sharing with us. Be blessed and hope you have a great week!
Them Magic seasonings are about as good as they come. Very good quality black, white and red peppers with lots of other well balanced herbs. Them veggies in tack and still have their own flavors makes it ex-tree good.
I wasnt there but I heard it saying a lot in Texas
Bloody beautiful! Rock On!
Outstanding. Where can I get one of those Measuring Cup & Strainer units?
It's called a fat separator. I got mine on Amazon. That one is made by OXO but anyone with a side spout will work just fine regardless of who makes it. Just find the cheapest one. I'd stay away from the bottom drip ones............. more stuff to go wrong. Keep it simple.
This looks so good! My wife is Southern, but she has a shellfish allergy, so I can't make this for her... 😭
Well, might I recommend an alternative. th-cam.com/video/f7hoJhaNvIA/w-d-xo.html
That’s a pretty fancy Pepin French meal right there. I didn’t know you were such an international man. Looks really delicious. 👍
Wondering where you been Moon.
Another awesome video, looks so good. And I just realized that as much as I watch your vids, I’d never hit the subscribe button. I am subscribed now. 👍🏻
Well thanks for the views and welcome!
@@regularfolksfood We cook up some good ole southern food too, stop by anytime. 👍🏻
I'm subscribed. Louisiana gardening and cooking along with the occasional jumping up from a satans kiss pepper. LOL.
@@regularfolksfood LOL. You got it. Can I ask where you are located, Louisiana?
Tennessee
It's Monday morning and here I am watching this guy make another proper plate of food. That gravy knocks this one out of the park.
That gravy was outstanding !
You know it's outstanding when the Cook can't stop eating long enough to testify! Well done!
I had done got a little hungry and it was ex-tree good.
Love the taste test! Going B ex-tree good I know it! This gets a regular south Louisiana regular folks approved approval! Can’t wait to cook this all the way down to the squash. I’m a huge fan of this post! Also I put you a sweet potato casserole recipe on the video with you mom cornbread dressing.have a blessed week y’all!
I've got the sweet tater recipe. Really appreciate it. Hope all is well down in bayou territory.
@@regularfolksfood thank you and all is well here. Was planning a family thanksgiving at the camp (90 people in my family) but it fell through cause lots of them going out of town to be with their own children. Not a problem though cause now I wonder what was I thinking! Lol! That’s a lot of cooking! Hope Tennessee valley is doing good also!
Excellent
YUM!
He made a bacon and mushroom cheeseburger. Looks good. Serve it with beer battered onion rings using the Miller beer.
I can taste it through the screen doc.
That sure looks delicious and so does that Miller High Life. We grow beer here and Cheese in this beautiful state of Wisconsin. I'm definitely making this dish next Saturday. Need to purchase a pan like that as well. Thank you Mr.
Give it a try. Yes, Wisconsin puts out some GOOOOD stuff.
I always start my Monday's off with the video you posted Sunday. Also, we agree on the food and the choice of beer. High Life was my Dad's favorite too.
I think the extra bubbly nature of it is what I like most. Just goes well with allot of different meals.
Props on the High Life! My father in law used to keep his fridge stocked with it
I only like beer with certain meals. But its my go to, I like the extra bubbly nature of it.
Hell yea brother
That looks amazing!