The Geek Food Podcast

Good food, great food, geek food!

GeekFood #04: Chicken Pizza Ahoy!

Dig in guys! New show up!

pizza crust:

2 3/4 cup flour
1 pkg active dry yeast
1/4 tsp salt
1 cup warm water
2 Tbsp cooking oil

Combine 1 1/4 cups of the flour, the yeast, and the salt. Add the water and oil. Beat with an electric mixer on low speed for 30 seconds and the on high for 3 minutes. Stir in the remaining flour and add a little more if the dough is too sticky. devide the dough in half and let rise about 10 minutes. Roll out and bake at 500 for 7-10 minutes or just until the dough is crusty and a little brown.

White sauce:

1/2 stick butter
1/2 cup flour
2 cups milk
1/3 cup parmesan cheese
salt to taste

Melt butter on high in a saucepan and then slowly add flour and constantly whisk until combined. Add milk in and continually whisk until it becomes a thick sauce. You may need to add a little more milk if the sauce becomes too thick. Add parmesan and taste before adding any salt.

Toppings may include:

Diced Chicken
Sliced Tomatoes
mushrooms
Spinich leaves

Let your imagination run wild!

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March 13, 2006 - Posted by | Shows

11 Comments »

  1. [...] Show #4 is up! And it’s chicken pizza ahoy, folks! Get it here. [...]

    Pingback by ExtraLife - Scott Johnson’s Comics, Podcasts, Blog, Artwork, Humor and MORE! » Blog Archive » Forgot to mention the new GeekFood! | March 14, 2006 | Reply

  2. What, No photos? How am I supposed to know if it turned out right?

    Comment by JRYBON | March 14, 2006 | Reply

  3. Its my fault…I totally spaced it and by the time we were done, it was all gone. :)

    Comment by geekfood | March 14, 2006 | Reply

  4. Can you give the recipies with values in the americna crappy system and european one? You know : wde don’t have ovens that can reach 500C

    Comment by Fantasyoosh | March 14, 2006 | Reply

  5. NO! I mean, sure! :)

    I will see what we can do.

    Comment by geekfood | March 14, 2006 | Reply

  6. In the UK gas cooker system we DEFINITELY don’t have Gas Mark 500. That’s like a gillion degrees (scientifical I am). A translated recipe or maybe a converter on the site would be dearly appreciated (if only by me). My family likes the previous recipes I translated (and failed) so it would be nice to know the real measurements.

    Comment by Alex | March 15, 2006 | Reply

  7. Being a cookbook collector in the U.S. , I have always found the gas marks in British cookbooks to be a stumbling block. And dessert spoons! (Never mind.) Here is a page that shows the equivalents for your oven:

    http://allrecipes.com/advice/ref/conv/conversions_gas.asp

    And if you look to the right, you will see that they have links for other sorts of conversions.

    Comment by Wendy | March 16, 2006 | Reply

  8. Hey! Where are you guys? I have only had my ipod for about a month, but your podcast was one of the first ones I test-drove and now you seem to be gone. Did you burn out, or are you just regenerating?

    Comment by Karen | June 5, 2006 | Reply

  9. Its coming! I promise!!!

    Comment by Scott | June 5, 2006 | Reply

  10. It looks like the White Sauce is based on a white roux.

    If by chance you end up making the sauce too thin with the butter, you can either chose to reduce the sauce, stirring constantly to prevent it from scorching or create a buerre manie (kneaded butter) which is equal parts butter and flour to create a paste. The buerre manie is then added in very small portions to the sauce and allowed to bring to a boil to determine if the thickener has put the sauce in the correct consistency.

    Traditionally, the white sauce or b├ęchamel is produced using a recipe similar to what Kim and Scott provided with the exception of the cheese which expanded on the idea to create a “small sauce”. The recipe also usually adds an onion piquet which is a quarter of an onion, a bayleaf, and clove.

    ^_^

    Learning is cook! Because knowledge is power!

    Comment by Francis Nunziata | June 21, 2006 | Reply

  11. New show tonight!! :)

    Comment by geekfood | July 2, 2006 | Reply


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