My 2nd attempt to make an authentic Chicago deep dish pizza. This time I followed the recipe from the North American Pizza & Culinary Academy to make a Pequod-style deep dish. I slightly modified the recipe by adding some Salame to the pizza. The end product was simply outstanding, way better than my 1st attempt a few months ago. If you had asked me to describe this in one word, I would have to say it’s absolutely “yummilicious”! 😋😋😋
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同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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又到我”表演”嘅時間啦😅! 今次係我第一次整咖喱牛筋腩(仲加咗牛柏葉)。個咖喱膽係搵現成咖喱醬開嘅所以冇難度。唯一最緊要嘅就係要炆得腍啲牛筋同牛腩。
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Finally it’s my turn to cook again and this time I wanted to recreate the classic carbonara. The ingredients that I used include parmigiano reggiano, pancetta, white wine, Japanese eggs, rigatoni and black pepper. The pancetta was perfectly fried and the rigatoni was al dente. Unfortunately, the pan was way too hot when I started adding the eggs which led to the rapid solidification of the egg whites. 😅 Anyway, will try to make this again with spaghetti and hopefully it will turn out better next time.
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