The Lazy Gourmet

[Unorthodox]

Gyro pizza is a thing here.  The “San Francisco” style pizza places do that one a lot.  Along with Alfredo and other oddities. 

I’m really kind of a traditional tomato sauce on my pizza person.

One thing I started when hET just started to eat spicy things was to add a bit of cream.  It tempers the heat just a tad and some things really go well with that.  I’m willing to bet famous Dave’s on a pizza with a spot of cream mixed in would be one of those things that mix well. 

[Rusty Edge]

Thanks for the cooking advice, Uno.

[Unorthodox]

actually thinking on it more (and really the only thing I've ever had Famous Daves in regularly was some chicken dip at superbowls in the past), I kinda want to try making a pizza sauce out of it now. 

I'd mix it about 50-50 with some canned diced tomatoes (preferably the garlic/onion kind) simmer it down to nearly a paste, then add the cream (this simmering to a paste is a staple of indian/thai cooking)   Optional adding in some grilled chicken at the paste stage to go on the pizza...

Or maybe I should just make a chicken tikka masala pizza... 

[hEtErOdOx]

My mom was a very simple cook...salt, pepper, maybe some minced onions or garlic salt. UnO eased me into spiced and spicy foods...it took a few years, but now pretty much everything he makes I not only eat, but enjoy. Plus, everyone at work is always jealous or the amazing leftovers I bring to eat.

[Rusty Edge]

My mom was a very simple cook...salt, pepper, maybe some minced onions or garlic salt. UnO eased me into spiced and spicy foods...it took a few years, but now pretty much everything he makes I not only eat, but enjoy. Plus, everyone at work is always jealous or the amazing leftovers I bring to eat.

Glad to hear it. Actually that sounds very much like my mother-in-law's cooking as well.

[Rusty Edge]

The nieces were coming over tonight, and they requested pizza rather than grilled cheese ( which tends to be the usual request ) .

Tonight's test pizza was the basic sourdough crust with pizza sauce and shredded moz.
In addition there was provolone, cheese curds, and bratwurst. I don't know why I hadn't thought of cheese curds and bratwurst before. I've never seen it on a menu. It was a major success.

The curds tend to be runny rather than gooey on a pizza ( perhaps there's higher fat content ), so I'd advise checking it 2 minutes earlier than normal.

[Buster's Uncle]

...I should try to articulate the Way of the Pizza God one of these days.  I think you're ready...

[Buster's Uncle]

Here's one in the original spirit Elok started the thread for: got some stir-fry and rice on your hands, and wanna make it really Chinese?  A third to half a can of frozen orange juice melted over it, and orange sauce.  Mixing in some soy and/or sweet-and-sour sauce helps a little, but optional.  It's more than adequate orange sauce straight out of the can.  I used this one just today at supper to doctor up the last of Mom's so-so stir fry - it might be that I just don't go for teriyaki.

-Also?  What I said on page one or two about bullion being necessary supplies bears repeating - you can enhance most all your noodle/rice/boiled vegetables with bullion, cheap and easy.

[Unorthodox]

Here's one in the original spirit Elok started the thread for: got some stir-fry and rice on your hands, and wanna make it really Chinese?  A third to half a can of frozen orange juice melted over it, and orange sauce.  Mixing in some soy and/or sweet-and-sour sauce helps a little, but optional.  It's more than adequate orange sauce straight out of the can.  I used this one just today at supper to doctor up the last of Mom's so-so stir fry - it might be that I just don't go for teriyaki.

-Also?  What I said on page one or two about bullion being necessary supplies bears repeating - you can enhance most all your noodle/rice/boiled vegetables with bullion, cheap and easy.

Have you tried any of the better than boullion jars?  https://www.betterthanbouillon.com/?gclid=Cj0KCQjw1PSDBhDbARIsAPeTqrfDUnwpJJZy8hpHnp4VOq6f-yQvkUdBBzm-skNYuhReZPXE24IDEe8aAm1GEALw_wcB

Also want to shout out to the McCormick Grill Mates seasonings.  In general they are comparatively cheap for spices and are excellent combos from what I can tell. 

Specifically the Chipotle Roasted Garlic:  Dice some chicken and add this for instant chicken tacos.
Bourbon brown Sugar for excellent pan chicken. 

[Buster's Uncle]

I've pretty much only dealt with store-brand bullion...

[Unorthodox]

I've pretty much only dealt with store-brand bullion...

Give it a whirl if you have the fridge space to spare.

[Geo]

Don't let 'm start an argument with his mom (for fridge space that is)! 

[Rusty Edge]

-Also?  What I said on page one or two about bullion being necessary supplies bears repeating - you can enhance most all your noodle/rice/boiled vegetables with bullion, cheap and easy.

Have you tried any of the better than boullion jars?  https://www.betterthanbouillon.com/?gclid=Cj0KCQjw1PSDBhDbARIsAPeTqrfDUnwpJJZy8hpHnp4VOq6f-yQvkUdBBzm-skNYuhReZPXE24IDEe8aAm1GEALw_wcB

Also want to shout out to the McCormick Grill Mates seasonings.  In general they are comparatively cheap for spices and are excellent combos from what I can tell. 
[/quote]

I'm with Uno on this one. Better Than Bullion Beef, & Better Than Bullion Chicken are go toos for me. Soups, stews, gravies, broths, add some.

Also, McCormick Grill Mates Montreal Chicken seasoning is my main go to. Like the label says "GREAT ON chicken vegetables pork" . It includes garlic, onion, salt, black pepper, parsley, red pepper, paprika, orange peel, and green bell pepper. From there I can add more of one of the elements to taste, or another blend such as Lawry's ( salt, sugar, paprika, turmeric, onion, corn starch, garlic etc.) I often use Grill Mates Montreal Steak Seasoning on beef  ( similar ingredients, but more coarsely ground ).

[Unorthodox]

New grill.  The BIL has been several years designing this.  Essentially a traeger with gas grill on top

[Rusty Edge]

Looks nice. Does it use lava rock or something similar?