Pineapple, ham, red bell pepper pizza

The dough is made without salt so it goes faster, without semolina so it is more tender, without aging, so lacking character. It is not only fresh, it is super fresh, the sponge rushed the first rising and stretched as dough and baked before full second proofing achieved, the whole live project killed very young.

This is rushed, the sponge-like dough loosened with generous olive oil.

Treated tenderly, not deflated entirely, not punched down, rather, stretched in olive oil as dough. Covered and re-proofed but not for long. Only so long as it takes to prepare ingredients.

I notice online people are agains ham and pineapple pizza and that makes me wonder if they ever tasted one.

Second proofing the dough is still very much like a sponge. That is, it can hold more flour. 

Pineapple bread pudding, lemon sauce

The bread has eggs and milk and butter already in it and now it has double that sufficient to form a custard on its own and now including the elements that cake has, sugar, vanilla. 

The vanilla is in the form of Tuaca, an alcoholic beverage based on vanilla and used in the same amount. 

A lemon sauce is provided, also a custard containing egg and sugar and Tuaca, so those elements of egg and milk and butter again and pinches of salt at all three levels. 

American style breakfast

Steak, French fries

Steak cooked for less than one minute in a very hot pan, then flipped, then placed in a heated oven for only a few minutes. 

My favorite part is the pineapple slice and half the steak remains.  I probably double the pineapple for the second half of steak. 

Pineapple upside down cupcakes

Ever see cupcake wars? This is how that was done. It is fresh pineapple diced finely with brown sugar and butter. The rest is simple cake batter using one egg and vegetable oil and the rest of the usual stuff, vanilla, baking powder a small amount of milk and sugar of course, it was delicious raw.

Pepperoni, pineapple, cheese

Pineapple upside down cake

A cast iron pan is prepared with delicious goop of butter and brown sugar with holiday spices and fresh pineapple with all of its pineapple wetness. And obscenely red cherries preserved in a syrup, not a natural product by any means and signaling the cake product is not authentic foodstuff.

Cake is

not authentic foodstuff.

A delicious cake batter is prepared ad lib ad hoc impromptus, extempo raneously.

I don't know how I do it I just do. 

Here's how. Read the ingredients of boxed cake batter. Then read the instructions. Get the idea. Thereafter you're on your own.

Here's the idea. Egg whisked with sugar. Vegetable oil. Vanilla. Almond extract, just a few drops it's killer. Sifted flour folded in. Avoid developing gluten. Baking powder. Salt. Enough milk to loosen the mixture to pourable sludge. 

Or put another way, milk first with liquid ingredients gauged by the amount needed. Then enough flour to thicken at least a cup and 1/4. All adjustments this way or that with liquid or with flour will affect the balance of everything else. You might need more baking powder or corn sweetener or salt or possibly even another egg. 

I did adjust with milk to loosen without adjusting anything else and there's enough wiggle room the cake turned out to be moist and delicious. 

I'm trying to tell you how awesome I am that these things can be whipped out so nonchalantly, so casually, so facile and with daringly cavalier confidence.

Kabong. 

It's flour and sugar, topped with sugar and butter. 

It's not real food.

It's what one whips out to eat in order to punish one's body and to erase the memory of awful gobi aloo that tastes like vinegar, and I mean awful. 

And to get rid of a pineapple on its way out, and preserved cherries in a jar with a fifteen thousand year half-life. I'm glad both those things are finally gone.

Win.

Pork roast with spices and pineapple