Are you sure that Vegan? That’s a common questions among true vegans. And it makes sense too. If you are truly adopting the vegan lifestyle then you have a dedication that doesn’t allow for little slip-ups, and so you have to continuously be asking the question – Is that really vegan?
55 Scrumptious Vegan Dessert Recipes
You’ll learn the answers to questions such as…
We’ve been making homemade pizza at least once a week for a long time. One of the things we finally added to our plans recently is using a baking stone also called a pizza stone. It has given us a better crust that is sitting on a better and more even cooking surface.
The pizza has always been good and we’ve enjoyed the tradition of pizza made at home but this new addition of the pizza stone really has made an improvement. We chose a 16” pizza stone so that it wasn’t too small for making a big pizza. If you add a baking stone, then you need to remember a number of things. You cannot bake cookies on them, because the butter and oils will soak into the stone and cause it to be ineffective. You also have to be careful when cleaning it – no chemicals, especially harsh chemicals.
We also have tried using 2 pizza stones at the same time in the oven and so far the results are good. The pizza cooks evenly and the crust has been just as good as if there was only one in the oven.
Remember to enjoy the toppings to. Put on what you enjoy. But one of the most basic mistakes that most home cooks make is putting too many topping in the middle and very center of the pizza. Place your toppings in equal intervals around the entire pizza, and go within about an inch of the edge.
CHEESE: A winning pizza naturally has a ton of cheese on it. The more the merrier! I like to put a little bit of cheese on before the other toppings, after the sauce and then really put it on when the toppings are done.
Here is an excerpt from www.foodnetwork.com about their new show called Restaurant Impossible:
As host of Dinner: Impossible, Robert Irvine serves stunningly creative dishes both for intimate gatherings and for huge crowds, all without warning and at a moment's notice.
After combating countless "impossible dinners," Chef Robert Irvine faces a daunting new challenge: save America’s most desperate restaurants from impending failure in just two days with only $10,000. In his new prime-time Food Network series, Restaurant: Impossible, Robert uses creativity and resourcefulness along with a lot of muscle in his fight to rescue these restaurants and give hope to the owners and their employees. Day one of the extreme mission begins with a thorough business assessment as Robert launches the restaurant into full service, closely observes the staff and kitchen, and determines their weakest spots. Then, he springs into action by updating the menu, retraining the staff and implementing aesthetic changes with the help of his design team. To ensure a packed house for the grand re-opening at the end of day two, Robert hits the streets to tell the community about the improved restaurant. Will the ruthless schedule, tight budget and ambitious task overcome Robert’s lofty goals, or will this tall order result in restaurant triumph?
Our Comments about the show:
The show is really quite interesting as well as inspiring. Taking on restaurants that are about to fail and rescuing them from certain demise is fun to experience. I love to watch any time someone is taking something that isn’t working, and rather than junking it or throwing it out, they take the time to learn about it and develop a method to restore and renovate it. Robert has a very direct approach that can seem kind of gruff, but it is well intentioned and has a great outcome in mind. It is interesting to see the different mistakes people have made and how making a few important changes can revolutionize a restaurant.
