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WOLFBORO
United States
เข้าร่วมเมื่อ 15 พ.ย. 2022
I make content. What its focus is, I cannot tell you. But I strive to make educational and entertaining videos to open you mind to new ideas.
Weeknight Chicken Tacos: Made by a Gringo
Become a Patron:
www.patreon.com/WOLFBORO
Ingredients:
2 pounds boneless skinless chicken thighs
4 tablespoons olive oil
Salt to Satisfaction
2 teaspoons chili powder
1/2 tablespoon chipotles in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
4 tablespoons lime juice (about 2 limes)
Tortillas
Cilantro, Onion
Avocado, cheese, salsa, etc.
www.patreon.com/WOLFBORO
Ingredients:
2 pounds boneless skinless chicken thighs
4 tablespoons olive oil
Salt to Satisfaction
2 teaspoons chili powder
1/2 tablespoon chipotles in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
4 tablespoons lime juice (about 2 limes)
Tortillas
Cilantro, Onion
Avocado, cheese, salsa, etc.
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Agreed 100%. Thanks for being the one to say it. And thanx for your time😊
Thank you for a great video! I like using as little specialized equipment as possible so cast iron works!
Worked out great! Easy, and practical. Pizza turned out very good.
I just made my 1st jar of San Marzano pizza sauce. It trumps all other sauces I've had in 5 decades.
Thanks looks so good, what type sausage?.
Nonsense, NY style and Neapolitan are easily within reach in home ovens, and pan pizza kinda sucks...
To treat rizz, the CDC recommends a single dose of 500 mg intramuscular ceftriaxone. Nice video.
bf
So my name is Wolf?
Brother
Isn't that the same undoh/stove that YSAC has?
Nice!
What do you do with the second ball of dough? I’ve tried leaving it in the fridge for a week. Tried, freezing and thawing. It’s never the same. We can’t eat that much pizza in a day or two. Thanks for sharing your recipe.
My recommendation would be to just make both pizzas at the same time, and freeze the second pizza, and just reheat it when you want to eat it.
I cant wait to try this. I did your cast iron pan pizza recently and the fish and chips. Both are my new favorite go-to dishes. Thanks!
Wow! Im so happy you are giving the recipes a try! I hope there are many more you like moving forward. You made my day :)
Edward Norton!
Well my pan pizza would be chicken, black olives, banana peppers, garlic, green peppers,
I use the ATK pan pizza method, which is similar. Makes great pizza!
I have been using their method for awhile now. Got me a pie plate in the fridge with the dough. I do love that channel.
Dude, excellent video. I liked and subscribed. I see great content in the future from you.
Looks so yummy!
Bruh You know Well❤️🔥
It looks really good .
Serve your fish n chips with some fries?
cool recipe but weighing ingredients is highly annoying if you don't have a scale. Why not measure ingredients normally? You really exclude anyone who doesn't have a kitchen scale, like me, from using your recipe.
Hey Michael. A lot of my recipes will use a scale as it more accurate, and more convenient imo, then using measuring cups or spoons. Digital scales dont cost too much, and once you get one, im sure you wont go back to measuring ingredients
The temp of the oven? Hello?
Said in the video. 550
So you did absolutely no strength building in this dough...this might be why I've been unhappy with my chewy ass thin crust pizzas I've been making.
At first I was a bit skeptical (I don´t like peas), but it ends up looking pretty good and the nutrition aspect sure is really good. Balanced, cheap and effective.
Ironically, the most important part is finding peas that dont taste “pea-y.” I really just want them to taste a tad sweet, and not overpower the other things. Also, if you dont cook the peas, and just let them barely thaw and get warm, they are actually quite good, even if you think you are a non pea kinda person. But lmk if you try it!
Cheese on top of fresh ingredients prevents them from burning ...
Pan Pizza is my preferred pizza either in a skillet or a Detroit-style tin
Oh I can't wait to try this!
You can make tomato sauce with blended up tomato and then add broth and salt and herbs like it’s easy and a million times more godlike
Broth? in Pizza sauce? Maybe thats whats scaring away the shawtys ;P But i find jarred sauce to be reduced more. A little sweeter and a little more acidic, hence why its better than raw tomatoes.
I don’t have rizz? Damn he already got the first thing wrong, definitely skeptical of the pizza now 🌰
At least you know same day dough, especially "2 hour dough" is crap.
For real. Any bread that doesnt sit overnight tastes like garbage. I guess when a nation is raised on wonder bread and unlimited breadsticks at olive garden, people cant tell the difference.
you sure have a lot of friends named graham
Scaring away the shotties? b-but my 870 thinks im ok 😢
insert shotgun pumping noise lol
That looks amazing tbh
It is VERY good. Please make it!
What size cast iron skillet is used, 12 inches????
11! Should have clarified in the video!
Banjo sized, duh!
Great video, could do without the swearing at the end. Looks delicious!
Well when you make this pizza, im sure youll be swearing over how good it is too ;)
Love it! Will try the stove top trick next time, thanks. We make a very similar pizza but w a 2ish hr dough using a warm beer, a bit of sugar n more yeast. Rest for 30, divide in two, then roll out dough between two oiled parchment sheets, slide into cast iron pan n let rise an hour. Top n bake 😊 A pretty quick weekday pizza, about 3 hours from start to eat! 🎉🍻🍕
I make this all the time. I recommend a bit more water. After refrigeration, spread the dough in the pan and let rise THERE. You can add ingredients while cooking on stovetop to get a nice rise. As for your "get you laid" remark: We greybeards can recall a time when women cooked to impress US. Don't snicker at your elders!
Hey man, someones gotta make the good food nowadays. I dont care who it is, but if no ones gonna do it, I gotta step in cause I love to eat!
Great video bud, hope it gets me laid :D
Me too! lol
You are missing out on the burnt on the side of the pan cheese. I line the entire outside of my crust up against the pan with cheese. This "burnt" cheese is perhaps the best part of the pizza. Also you can let the dough stay on the counter overnight. No need to refrigerate. There is nothing in the dough that can go bad. It develops the yeast better at room temperature.
Dont get me wrong the brunt cheese is great, I just find at 550 it can get carbonized pretty quickly. The sugar from the tomato sauce I think accelerates that process. As for the fridge, I find it give the bread crumb a tighter structure, and also give you some leeway on when you can pull it out and make your pizza.
I like the spoon idea, I'll try that next time I boil me up some eggs. 👍
I use to do the same basic technique with the boxed chef boyardee pizza kits and it great. I'll have to try this recipe. I can tell just from the video it will be good.
Let me know how you like it!
I had never heard of the autolyse process and wanted to try it out, so I threw a glass of water on my girlfriend. It works! Over the next 10 minutes she went from annoyed to fully-mad 😀
Another tip is to put a little bit of vinegar into the water you use to boil the eggs, it peels of the membrane like a charm.