Maybe it's actually not a finish at all. The top surface of the pizza stone was kind yellowish before. Right after I ran the bench scraper over the surface I saw some chips of the yellow surface had come off revealing "white" stone underneath. I just checked again today and now it doesn't look so bad. Maybe the coloring I'm seeing is more or less from the stone oxidizing in the air? It might be a little hard to see in this picture, but today everything looks to be the same color again.
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Adding photos would be super helpful and useful. It would almost become like a personal cookbook. Only thing is that I'm too lazy to go back in to upload/attach the photos to the recipe after the fact. This is despite the fact that I take pictures of all the food we cook and eat.
I know the feeling of finding recipes that were jotted down. The worst part is is that I can't read my own handwriting half the time.
Yup, 1.5 lbs of ground beef, .5 lbs of ground pork, and .5 lbs of ground veal. In the past I've just bought the prepackaged meatball/meatloaf mix since it's super convenient, but I think those are usually equal parts of each meat (that's what the store had yesterday anyway). This time I wanted to get the "correct" ratio so I bought 3 separate packages and weighed and mixed it myself.
I haven't made meatballs that often either. Last attempt I sous vide them and they turned out terribly!! They were way too soft (which is supposed to be one of the "desirable" reasons to cook them sous vide. I have to say that these meatballs turned out really well. Frying them basically one by one in oil was a little tedious, but worth it I think. I think the 1/2 cup of grated pecorino romano cheese inside really made it. I bought a $10 jar of italian marinara sauce to cook the meatballs in since I didn't have time to make a marinara sauce at the same time as the meatballs. I liked the sauce but was kinda floored at the cost - $10 for a regular jar. Last night I used 2 28 ounce cans of whole san marzano tomatoes to make a homemade marinara. It cooked for 4 hours and yielded probably the same amount of sauce as the $10 jar. I think each can of tomatoes was about $5 so it basically ended up costing more than the store bought sauce when I figure the time and the gas used to cook it! Here are some pictures of the homemade marinara sauce.
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The salad was pretty good too - only problem was it was a little too salty. I think it might have been that the canned olives were very salty and/or also that the lemon pepper had salt in it too. I'm not sure if lemon pepper normally also has salt. The lemon pepper we had might have also had salt as it was sold as "lemon pepper seasoning" and not just lemon pepper. I'll know for next time though. My wife really wanted to add cucumbers to the salad, but that wasn't in the original recipe that I was using so I wanted to try to stay true to the recipe at least for the first go around. Next time cucumbers would be good in there. I'd also really like to add in some strips of yellow and red bell pepper.
