Nice,yeah we got a nice pizza stone..makes a lovely crust
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Fried Chicken and Corn on the cob as Sunday as it gets.
I am going to start calling this sausage, egg, $M cheese, mayo and muffin sandwich Gronk. Gronk is Neanderthal - Me Gronk - when I eat this sandwich Gronk must grasp in hand hard as all pieces slide like greased bearings. It is untamed food! But it is so fucking good!
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@Man-O-Green I have done this gluten free as well by using gluten free flour. I did it that way all the time when my daughter was still at home as she has Celiacs. I love not having to cook gluten free now she has moved out.
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Thank you so much for sharing. I bet the margarine makes all the difference. It is in our turkey dressing and as far as I know the only time my Grandmother used it. Ms. MOG is looking for rhubarb. It is a short season here.
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We use the ATK (America’s Test Kitchen) GF basic flour mix as a substitute for almost all calls for flour. It would work seamlessly in your recipe. I also might sub Lamb Yogurt for the milk/cream. It would add a tiny bit of tangy to the crust.
Ingredients
This recipe yields about 9 cups (42 ounces) of flour. Use a kitchen scale for the best accuracy. [1, 2, 3]
- 4½ cups + ⅓ cup (24 oz) White Rice Flour (use fine-ground, such as Bob’s Red Mill)
- 1⅔ cups (7.5 oz) Brown Rice Flour
- 1⅓ cups (7 oz) Potato Starch
- ¾ cup (3 oz) Tapioca Starch (or Tapioca Flour)
- 3 tbsp (0.75 oz) Nonfat Dry Milk Powder
Ms. MOG and I have made cakes, cookies, breading, bread, gravy, muffins and buns with beautiful results.
My GF flour mix is almost identical but I add 1 teaspoon of xanthan gum for every 3 cups of flour mix.
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@Buzzard This is Ms. MOG’s version of your recipe she used butter.
It is spectacular and will be served with espresso in the morning.
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The wife asked me to re-create the Applebees Tex Mex Shrimp Bowl.
Bed of Cilantro Lime Rice, Shredded Spinach (instead of lettuce) Pico de Gallo, Guacamole, Black bean and Corn Salsa and some Spicy Tortilla strips join our star: sautéed Shrimps
It was a successful recreation.
Be well Brethren.
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That toast 
(edit: that’s a placemat, lol. 
I haven’t even been smoking yet!)
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Those placemats have fooled many onlookers 
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The vine ripened heirloom tomatoes from the farm market make the BLTs the go to sandwich this time of year. Then we had Ham steak, hashbrowns and eggs for breky. The espresso is especially good Rwanda/ Rwanda
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It turned out that yesterday was Taco Tuesday. We used the greens from the garden that are beginning to bolt and are quite spicy. It makes a very good taco.
I made 7 pounds of pork breakfast sausage yesterday and made it into nice thin patties for sausage, egg and cheese muffins. Cooks in minutes, so messy to eat. I am going to look into some kind of paper wrap because once you pick this up you are comitted.
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I was trying to make a “Philly Cheese Steak” sandwich without the roll or the steak - Oooff
The cheese sauce came out too runny to really stick to the ground turkey and onions so I strained it off. Then the GF buns did not taste like a roll. The cheese was wrong. Ok it was good just not a Philly.
I used the cheese sauce from the sandwich on the hash browned potatoes and it was great!
We shared a Calzone for lunch: The GF pizza dough works perfect!
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