OK so cooking the recipe from the previous post I used a little over 1 kg of bread flour and one 7 gram packet of active dry yeast to make 4 dough balls.
It wasn’t the best execution of the recipe I’m still working on figuring out how to knead the dough well enough. But now I will probably cook two of them tomorrow and two the next day. That is basically just to use the dough balls before they become overproofed as I think I could allow these to cold ferment in the fridge and cook them for probably 4 days after today. I am thinking if I do make it to Wal-mart before cooking them I am probably going to do a barbecue sauce pizza with chicken and onions. The chicken will be seasoned with about 5g of salt, 5g of onion and garlic powders, one gram of minced onion, 3g of paprika and ground black pepper per pound of ground chicken just to see how that would go with barbeque sauce (my baseline of how I season 1 lb of meat right now).
Hamburger helper with bacon today
Using some of leftover bacon from the chicken bacon pizza from the other day I made some Hamburger Helper with ground Turkey cooked and seasoned with the same blend as above, using a box of Great Value cheesy hamburger macaroni and then topped it with 4 chopped up pieces of bacon that I crisped in a second skillet, that I then decided to mix completely into the pasta. It’s pretty damn delicious but not exactly what I’d cook for my date. The only way I think I deviated from box instructions for this is I do think it’s better cook the ground Turkey to the point that the water is removed and you get some browning of the ground Turkey by pushing it past that, to get that better flavor from the browning, rather than what the box says, which is to cook and then drain the excess grease before adding the water, milk, pasta and cheese mix. I’ve also cooked this many times with browning an onion with the cooked meat, but I’ve stopped doing that because these hamburger helper skillet meals are typically rich enough for my stomach without an onion. Another thing I’ve done a few times but not this time is adding more pasta and water to the recipe.
When I was cooking this, I was also thinking you know this entire skillet meal could be an insane pizza topping… It probably would work… Something to think about as I’m not sure what sauce I would use, or if a sauce is even needed with that as the pizza topping.