Delicious in Dungeon FULL MENU: Episodes 12-13! ONION PIZZA & ROAST DRAGON!?
Added 2025-02-21 20:00:03 +0000 UTC*SMOKE-FILLED HEADPHONE WARNINGS*
Never have I prepped for a cooking adventure...or had this much smoke in my home. Well. As this latest episode teaches us, we can't win them all, but we can have dragon steak and a decent pizza at least!
Thanks to patrons for the Q & A! This was a fun week to cook!
Isekai Kitchen Recipes:
Onion Pizza https://www.isekaikitchen.com/cheese-and-onion-pizza/
Roast Dragon https://www.isekaikitchen.com/red-dragon-steak/
Thank you for watching with me and for all the support!
Comments
That’s awesome about the bread maker! I definitely agree that it takes some dedication with time to do it. I also agree the texture was more “biscuit like” - after recording, my brother and I concluded it was baked through and edible, the texture was throwing me off! And yessss, deep dish is SO filling, I usually only have it every now and then, but it is really good! I agree on the tidy kitchen; I try to put things aside as I go - how people on tv shows have that clean area when they’re on a time clock? A true talent! Yeast definitely sounded too intimidating for me! It just seems really finicky! Thank you for the video links! And yeah, the timing of it too was a factor in choosing it or not choosing it this time around. I’m not QUITE at the yeast-ready level yet! ^^ An iron skillet steak honestly sounds amazing! And yeah, I have to have all the windows open after cooking like this, haha!! And YES, the “reduction destruction” has definitely taught me I needed to reduce that heat MAJORLY before even starting it - it went in way too hot. LESSONS LEARNED. 😛 Hahaha, my friend loves her steak mooing as well, but thank you! The pizza did turn out well, even though I wish I had marinara to dip it in (It turns out I didn’t have any that day). I can at least say the kitchen felt…dragon inhabited! I am excited for what’s next, though! No baking for Episode 14, though…but I’ll make up for it! ;) Thank you for the video! That is wild about 2 am and it DEFINITELY reminds me of Kiki’s Delivery Service - love that movie! Thank you for the comment and links!
Romaniablack
2025-02-26 15:55:40 +0000 UTCI have never made pizza crust either! I want to though and my bread maker has a pizza dough recipe and setting. I’m waiting till it’s a bit warmer to do it and it’s busy right now. I want to devote some time to it. You can absolutely use baking powder for pizza dough! It’s more biscuit like in texture as you found out. A more doughy crust is fine with me. I love a Chicago style deep dish pie and they tend to have that type crust. I miss deep dish pizza really…🥲 The basic baking powder pizza crust: https://www.allrecipes.com/recipe/244638/no-yeast-pizza-crust/ Oh I get flour all over! The key is to clean immediately after a step. Always keep your work area clean and organized! There is usually two of us in our tiny galley kitchen so this is an essential step! We take turns. Let’s talk about yeast! I’m sure we’ve talked about yeast before. If there is one organism I’m slightly afraid of, it’s yeast for baking! I have wanted to do a sour dough starter for years but, to keep it going and healthy, it ends up being more of a pet. I don’t need pet yeast! We already take care of two elderly rabbits! I have played around the edges though with a pinch of instant yeast. When I say a pinch, I mean just a a pinch. I add equal parts water and flour and maybe a bit of honey. Then I let it ferment for 24 hours covered! This is a poolish, and there are many different types of fermented starters that are not the sour dough starter. A nice video on the differences: https://youtu.be/ElJFy8ACwEA?si=JxggeyOR5LzDlwCG So yeast exists on everything, on your skin, the flour itself and in the air. You can make bread with wild yeast, it will take longer than 24 hours though and I’m sure this is what they did before the innovation of packet yeast. Water yeast: https://youtube.com/shorts/QSQrRkFDOjg?si=g3o5H_iA65L7Jp84. Wild yeast! https://youtu.be/0wTt8VGyBdk?si=vYR6tKJUxfkqRcTF I want to try both. I absolutely love the smell it gives bread. It’s the feeding part that I’m afraid of messing up! We don’t do steak often. When we do, the cast iron skillet comes out and we do get it that hot. Husband is the steak chef. I just let him do that and yes, the smoke! We want to upgrade our vent because ours sucks and have set the fire alarm off more than once! For your reduction, I’d simmer it for like 10 min or so, then take it off the burner. It will still reduce off the burner and thicken while it cools. 😆 well, you gave it a try. That is what it’s important! That is how I have learned, screw up a dish first, the second time you try it, it will be better! Your mozzarella slices were perfect! Don’t listen to your brother! 🤣 Your steak looks wonderful! Although I like mine to moo. A good steak needs no sauces! I don’t have a pizza stone. If I were to do a pizza, I would use my cast iron pan, heat it up as high as my little oven can go, and use that as my pizza steel! A pizza steel is better.. it holds on to heat longer and it’s more evenly distributed to the pizza. Now, have I ever done this? NO! Hahahaha! I’m sure as soon as I do this my oven will smoke up like it is a dragon! I do want to try it regardless. Great meal with lessons learned included! Can’t wait what will be next! Extra video, over two hours of life in a German bakery. They start at 2 am! It is really something to watch! https://youtu.be/dQOk59EA0RQ?si=ijArp58ajNMUOemU Shorter video, a German bakery in Japan! Reminds me of Kiki’s Delivery Service! https://youtu.be/9MMsIDz8VqY?si=U0njKqoKnNyAAwsT
Moominkomet
2025-02-22 01:39:19 +0000 UTC
