How To make Cincinnati 5 Way Chili Pt 2: Construction
PART TWO:
8 oz Thick spaghetti
16 oz Can red kidney beans
2 x Onions, chpd
1 lb Wisconsin cheddar,fine grate
The bottom layer is always spaghetti, the thickest you can find. If you have trouble, try using long, thin macaroni like perciatelli. Break into 4" pieces, boil in salted water to which oil has been added. For a touch o swank, melt a stick of sweet butter into the just-cooked noodles before you dish them out. You will need about 2-3oz per serving. You want them soft enough to cut easily with a fork, but not so soft they lose their oomph. Remember, they are the support layer for four other ingredients. Spread them out to cover the bottom of a small oval plate. Ladle on the chili, enough to cover the noodles. Wash kidney beans and heat with 2c water, then drain. Spoon a sparce layer atop the chili. Spread onions over beans. Quickly (so it melts) spread cheese to cover everything. Don't skimp. Cheese should completely blanket the plate, enough so that you can pat it into a neat mound with your hands, just the way they do in Cincinnati. Variations: 3-Way or 4-Way: Omit either beans or onions, or both. -----
How To make Cincinnati 5 Way Chili Pt 2: Construction's Videos
The Absolute Best Foods From Every Single State
If you're looking for trouble, go to any state and talk trash about their beloved regional delicacies. You're likely to get a talking-to, at the very least. Americans absolutely adore their local dishes, to the point that lots of states have numerous official state foods or meals.
Say you were planning to visit all 50 U.S. states for just long enough to enjoy one meal in each. What should you eat there? Most states have numerous dishes they lay claim to, so what's the best single one to try? We're pretty sure we have the answer. Here are the absolute best foods from every single state.
#UnitedStates #Food #America
Alabama: Lane cake | 0:00
Alaska: King crab | 0:42
Arizona: Chimichanga | 1:08
Arkansas: Fried pickles | 1:35
California: Mission burrito | 2:11
Colorado: Rocky mountain oysters | 2:47
Connecticut: Steamed cheeseburger | 3:17
Delaware: Scrapple | 4:00
Florida: Key lime pie | 4:27
Georgia: Grits | 5:00
Hawaii: Shave ice | 5:27
Idaho: Potatoes | 5:56
Illinois: Deep dish pizza | 6:38
Indiana: Hoosier sandwich | 7:05
Iowa: Corn dog | 7:38
Kansas: Kansas City ribs | 8:01
Kentucky: Hot brown | 8:28
Louisiana: Beignet | 9:05
Maine: Lobster roll | 9:27
Maryland: Crab | 9:57
Massachusetts: Clam chowder | 10:25
Michigan: Coney dog | 10:55
Minnesota: Blueberry muffin | 11:26
Mississippi: Delta tamales | 11:47
Missouri: Toasted ravioli | 12:22
Montana: Huckleberries | 12:55
Nebraska: Runza | 13:20
Nevada: 3 a.m. steak and eggs | 13:59
New Hampshire: Apple cider donut | 14:24
New Jersey: Italian hot dog | 14:53
New Mexico: Green chile stew | 15:23
New York: Pizza | 15:53
North Carolina: Barbecue | 16:21
North Dakota: Pierogi | 16:55
Ohio: Cincinnati chili | 17:25
Oklahoma: State meal | 17:56
Oregon: Beer | 18:31
Pennsylvania: Cheesesteak | 18:59
Rhode Island: Coffee milk | 19:40
South Carolina: Boiled peanuts | 20:04
South Dakota: Kuchen dough pie | 20:32
Tennessee: Hot chicken | 21:02
Texas: Chili | 21:30
Utah: Funeral potatoes | 22:00
Vermont: Apple pie | 22:31
Virginia: Oysters | 22:57
Washington: Salmon | 23:28
West Virginia: Pepperoni roll | 23:51
Wisconsin: Cheese curds | 24:14
Wyoming: Trout | 24:40
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How to Make the BEST Pan Pizza Ever!
Pizza is one of our favorite meals at the Galley of the Sun. Whether cooked on a high rimmed sheet pan, in a cast iron skillet or in a pie dish, Pan Pizza is an incredible treat, with a hearty, crispy crust.
Chapters:
0:00 Intro
1:23 Making the dough
3:33 The Press & Seal Incident - Including a rare guest appearance by Tammy (The Director)
4:20 Initial dough roll-out
6:47 Making the sauce
9:10 Topping discussion
9:45 Pizza construction
12:00 Cooking discussion
12:32 PRO TIP
12:54 The final product and a second appearance of The Director
Recipe:
Ingredients
For the Pizza Dough (makes two 10-inch crusts):
24 ounces flour, plus more for work surface
3 tsp kosher salt
3 3/8 tsp active dry yeast
16.5 ounces room temperature water
Olive oil
Mix together the flour, salt, yeast and water in a large bowl until the liquid is incorporated and you have a shaggy dough.
Oil a medium sized bowl (big enough to support the dough at least doubling in size) and place the dough in the bowl. Cover with plastic wrap and let set at room temperature for 16-24 hours.
Remove the dough from the bowl and divide as necessary for your 2 pizzas. I am using 2 different sized cast iron pans, so I will be dividing my dough about 33/67. If your pans are the same size, split 50/50.
Place the dough in a well oiled cast iron skillet, pie dish, or high rimmed draw and work the dough into the corners of the pan. Let the dough rest at room temperature for an hour, then press the dough fully into the corners.
Make or use your favorite store bought sauce. Place a layer of cheese (low moisture, full fat mozzarella works best in my opinion), then top with desired toppings (I am using bacon, Italian Sausage, pepperoni and cremini mushrooms), then top with another layer of cheese. A drizzling of olive oil is optional.
Preheat your oven to it’s max temp (with a pizza stone if you have one). Once the oven is at temp, place you pizza in the oven. Cooking times will vary based on your oven, the type of pan you are using and whether or not you are using a pizza stone. Cast iron skillet with a pizza stone will take about 10-12 minutes. A pie plate with a pizza stone will take about 15 minutes. Keep an eye on your pizza and remove it from the over when the crust is golden brown and the cheese is fully melted.
Let your pizza rest for at least 5 minutes, then remove from pan onto a cutting board, cut and enjoy!
For the Sauce:
1 28oz can of San Marzano whole peeled tomatoes
1 T of minced fresh oregano
2 T of minced fresh basil
4 cloves minced garlic
splash of olive oil
Place a splash of olive oil in a skillet on medium low heat. Add the garlic and stir until fragrant (about 30 seconds). Place the tomatoes into the skillet, crushing each with your hand as you add them, then pour the remained of the contents of the can into the skillet. Add the basil and oregano and a splash of olive oil. Bring to a simmer as you stir, then remove from heat. For a sauce with a bite, add crushed red pepper to taste.
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Sound Effects courtesy freesound.org (bleep10 - ermine)
Music courtesy YouTube Studio (Stellar Wind - Unicorn Heads)
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