I improvised a pan "pizza" that the whole family likes that's non-traditional but delicious... Dice 1/2lb of thick bacon or pancetta. Dice a few yellow potatoes. While the meat bits brown in a pan, parboil the potatoes. Chop a bunch of rinsed kale. Drain the potatoes. Set aside the meat, reserving the fat in two portions. Cook chopped garlic with a dash of salt in one portion of fat, about a minute, then cook down the kale until it softens and reduces in size, a few minutes. Get a second pan very hot, add the second portion of fat, and fry the potatoes until golden. Before removing the potatoes from the heat, toss with garlic, rosemary, oregano, and a little salt, cooking a minute. Now use these to top a dough and sprinkle with just a couple of ounces of shredded mozzarella and fresh grated romano.
As a founder of Experiment.com, I just want to say that food is such a fantastic library for small science experimentation. What used to live in cook books and secretive restaurant storage rooms as scribbled recipes has changed because of the internet, we can now try so much more and share it so much more widely than before.
It's mind-boggling how deep these new online communities around barbeque, cheesemaking, or sour beer brewing (shoutout to milk the funk) can get, where at a certain point, there's a scientific breakdown of the variables involved. This sort of food science blends anthropology, biology, marketing, and engineering. It's so much fun.
This.
I improvised a pan "pizza" that the whole family likes that's non-traditional but delicious... Dice 1/2lb of thick bacon or pancetta. Dice a few yellow potatoes. While the meat bits brown in a pan, parboil the potatoes. Chop a bunch of rinsed kale. Drain the potatoes. Set aside the meat, reserving the fat in two portions. Cook chopped garlic with a dash of salt in one portion of fat, about a minute, then cook down the kale until it softens and reduces in size, a few minutes. Get a second pan very hot, add the second portion of fat, and fry the potatoes until golden. Before removing the potatoes from the heat, toss with garlic, rosemary, oregano, and a little salt, cooking a minute. Now use these to top a dough and sprinkle with just a couple of ounces of shredded mozzarella and fresh grated romano.