Euro Pro Food Processor

Alright, I’m not looking for any family secrets here but look — Every time I make pizza dough from these home style cook books, it’s NOTHING like the stuff I made years ago, in an Italian restaurant I worked. What am I missing? I want that dough to be fairly heavy, and it’s got to be elastic, and yet spread and basically hold it’s shape when I’m done. These book things give you this spongy stuff that springs right back to the size of a bottle cap after you fumble with it for a minute or two. There’s flour, yeast, water, olive oil maybe…I just want the stuff that’s going to be what it should be….Amen if you can help me. Thanks.

Are they cooked by yourself or do you have a favourite restaurant from which they come from? Being a fast food junkie, I still love KFC and Popeye’s. But my mum makes really great garlic fried chicken wings with mustard.
Gillian: I don’t have the exact amounts, but the chicken is coated using a usual powder mixture of garlic, bread crumbs, flour, salt. Chilli flakes are added, and sesame oil is used for deep frying.

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

I love the homemade (real) fresh cut potato wedges like I have found at some convenience store restaurants. I see them before they go into the hot oil. They look like they have flour on them. I can not figure out if they have been blanched 1st and then coated or how they are cooked perfectly. These are not the kind you find bagged and in your grocery store freezer. Please advice how to get these wonderful potatoes.