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Say It Ain't Joe

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Say It Ain't Joe

Just a self-taught chef and true food geek trying to put a smile in your belly.

24/02/2026

Even the best cooks have bad moments. Rolled out my first 'almost' perfectly round crust without cutting it to size, and she was looking gorgeous, until... I guess a perfect crust and a slippery peel make for a pizza that will floor you 🤣 It's how you recover that makes you or breaks you.

24/02/2026

Nice bowl of chicken doodle soup (that's what my kiddo called it when he was toddling 😆)

11/01/2026

Three meat with a 1:1:1 cheese of whole milk low moisture mozz, provolone, and Muenster. KA bread flour @ 45% (7% fat via Crisco), 3 day CF, 12 hour RT cure on the skin. Cooked @ 500°F on a stone for 9-ish minutes. I know this pizza is sacrilegious and/or blasphemous (for traditional Chicago thin crust, IYKYK) for multiple reasons, but there are reasons 😆 I did pie cut because it's what my son requested, and it also shows the sturdiness of the crust. I used precooked beef and sausage crumbles from my local restaurant supply to try and mimic a frozen pizza vibe (again, a request from my kiddo, he likes to experiment in the kitchen just as much as I do). The slight roll/lip on the outer crust is a result of curing the skin(s) in a south shore pizza pan. All that being said, this was a definite success regarding our intentions, and it was one tasty and crispy pie 😋😋 My apologies for no pics of the undercarriage, I wasn't thinking.

11/01/2026

What do you call this? Cling wrap? Stretch wrap? Plastic wrap? Saran wrap? I'm a stretch wrap guy myself.

10/01/2026

Never seen this before. I sliced an onion perfectly in half to reveal another onion inside. There were no outer indications that would have led me to think anything like this would happen.

04/01/2026

Leftover fixings from nacho night means you make quesadillas!

03/01/2026

Without me ever saying anything, my boy went and posted this on his TikTok, trying to help me grow over on that platform. I'm asking all of you to please go subscribe/follow his account. It doesn't matter if you don't like his content, you can always just scroll on by, but it would mean the world to me if you could boost his followers a bit and maybe help him grow as well. Thank you 😊

03/01/2026

If you want restaurant quality diced onions, break the onion down into its layers and do this instead. It's also much safer than the traditional methods you may already use.

03/01/2026

Stop throwing your celery leaves away. Chop them up and use them like any other leafy herb to add extra flavor to your dishes. Also, save the parts you cut off that are 'garbage' and keep them in the freezer with your other veggie scraps for use in making your stocks and broths.

02/01/2026

If you want that steakhouse experience but you only have a charcoal grill, get yourself one of those battery powered inflators used for air mattresses (a leaf blower works too) and get those coals up to temperature. I promise you, it will change your game tenfold 😀

26/12/2025

It's not my normal gourmet-ish cooking, but even the house panthers need a little feast on Christmas. I present to you medium-soft scrambled eggs (with a little heavy cream and clam juice), a few crunchy treats, and a goldfish cracker garnished with Italian parsley. (All okay for them to have in moderation of course). It's the holidays, so be sure to keep your pu***es happy 😊 Merry Christmas to all!

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