Stadium Rat

I never heard of chili with rice until I got to LSU. The cafeteria ladies in the Union would ask you if you wanted rice with it. What?

I come from a rice-loving family (Mom from SW La), but it seemed weird until I tried it. Now I always eat rice with it if I have cooked rice on hand. But I don't think I ever made a fresh pot of rice specifically for chili.

Growing up, I loved saltines in my Hormel chili, so much so that someone once asked me if I liked my crackers with chili rather than the other way around.

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a chemcial to prevent the shreds from sticking to each other

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You mean starch?

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Ultimately, understanding which types of produce can and can't safely be stored near each other will maximize your foods' longevity. "In general, don't store ethylene-sensitive fruits or vegetables with fruits or vegetables that produce a high amount of ethylene gasses," says John Adler, the vice president of culinary at Blue Apron. "Probably the best example of this is storing onions with apples—you will end up with onion-scented apples!—and more commonly, onions with potatoes. Storing onions and potatoes together will hasten the ripening process on the potatoes, leading them to grow eyes and sometimes roots." This goes for garlic, as well, despite the fact that potatoes, onions, and garlic should all be housed in a cool dark place.

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Martha Stewart

This is the one I use. It's from American Pie by Peter Reinhart:

New York Style Pizza Dough

Here is the dough for the pizza with a medium-thick crust that you find in New York City, any college town, or anywhere else that pizza is sold by the slice. It can be spun in the air and stretched into big disks, calls for high-protein (high-gluten) flour, and requires some fat or oil to lubricate and tenderize it. New York–style dough is designed to handle heavy toppings, so it must be rolled out about ¼ inch thick. A defining characteristic of the pizza is that when it comes out of the oven and is cut, the nose of each slice droops and must be flipped back into the center of the wedge. You can reheat the slices in a hot oven to bring a true snap and crackle to the crust.


5 cups (22 ½ ounces) unbleached high-gluten or bread flour
1 ½ Tbs sugar or honey
2 tsp table salt or 3 ½ teaspoons kosher salt l ½ teaspoons instant yeast
3 Tbs olive or vegetable oil or solid vegetable shortening
1 ¾ cups room-temperature water (70°F)

1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.

2. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit at room temperature in the bags for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, and refrigerate for at least 2 hours.)

3. The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.

Yield: Makes three 12-ounce dough balls

Author: Peter Reinhart
Source: American Pie

Aldi has a very servicable dough ball for only $1.19 per 16 oz ball.



I've tried it several times and it has a great flavor. There's a jalapeno version that I have not tried yet.

The 1 pound ball stretches quite a bit and it's more dough than you need for a thin crust.

You'll find it in the refrigerated section, but I pop them in the freezer for ready access.

It's a Taiwanese dish so I'm thinking Chinese places?

What would it be called in a restaurant?

ETA: It's apparently called "San Bei Ji".

If you've ever seen what happens when you leave it overnight in contact with tomatoes, you might believe it's dangerous.

Soft shell crab

We ordered a pizza from there once. Since my wife doesn't care for green pepper, we ordered a deluxe (or whatever they call it) without any of it.

When it arrived, there was so much green pepper on it that you couldn't see anything but green on the top.

Never got it from there again

Here is a kitchen calculator I just uploaded for you. It was part of software whose company is now defunct (Living Cookbook).

Kitchen Calculator