That woman can cook. That said, I'd do a couple things differently. If you use a less acidic canned tomato, you don't need the sugar (or less of it anyway). Also, that cooking aisle cooking sherry is total crap. Use a dry sherry, it's far superior and no less cost effective (750ml of Taylors is like $8).

I liked the Serious Eats recipe because it relies on emulsifying the olive oil to provide the creaminess without actually using cream.
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I am not anti-crust but it's not my favorite part of the pie. I'll rotate between thin, regular, deep dish. I'd rather more toppings and cheese, plus a killer sauce.
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I'm the same way. I love toppings ( especially veggies) and great sauce probably the most.
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The toppings stay the same, it's the crust that completely changes the taste of the pizza. My favorite is a crispy crackery crust like the old Pizza Inn style or my Fun House recipe. I still like to try different styles though.
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I prefer thin crust or deep dish.
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Do you have one of those hellacious blenders or are you able to do it with a standard kitchen blender?

I ain't spending $400 on an appliance that gets used maybe once a month.
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I have a Vitamix. You could blend in a regular blender, then move to the stovetop to simmer.
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Ugh.

That's nowhere near as interesting as a true blender soup.

I was kinda hoping I could just put it in a Hamilton Beach for 12 minutes instead of 4 and call it a day.
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You might, but I'd be very skeptical. Even in the Vitamix for 7 minutes it wasn't boiling or anything.
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Taco Tuesday, yes, I did the whole thing.
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Sous vide fried chicken.


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Excuse me, FMB.........




I'm a little verklempt. This song is for you.


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How does that work?
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Sous vide the meat. Dry, dredge, and the frying only takes 2-3 minutes. Zero chance of dry chicken. It was really fucking tasty.

I'm going to try this again with chicken fried steak.
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God damn that sounds good, cfs too.
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