He's gone mad with power. The power of satire.

*watches, shoveling popcorn*

Its true purpose comes to light on December 26, when you discover you are now immune to Malort.

Mithradites, he died old.

Perfect, thank you!

I'll always take a recipe, thank you! Yes, I'm forced to "riff" on the Detroit style, as I haven't got many of the same ingredients out here in eastern Canada. At least I have an AUTHENTIC pan (from Detroit!).

I figure I can keep the soul of it with a little forced innovation. It's fun!

Yeah, thanks, @candicemakes.bsky.social, for giving my wife such a conveniently murder-weapon-shaped novelty push pin.

I'll sleep better knowing she's got that. In her hand. Tightly gripped.

It's super fun to make, and far more forgiving. And despite being a New Yorker born and bred, I prefer Detroit style!

At least at home, since I haven't a pizza oven capable of hitting super high temps.

We had a little error with the crust: it was SO WET, despite adding whole additional cups of flour. Maybe the humidity? Maybe we made an error in measurement?

Still, crumb came out airy and "moist" somehow, very good (it hit 210F, fully cooked).

Love those crispy edges!

It's become our favorite, no question.

Yeah, it is perfect. Damn.

RCargie?

I don't care if they're "obliged" to vacuum my garage and scrub my basement, that's MY candy. You dare!?

Pootsie Rolls

Mams

RESULTS: this "dry run" used store-bought elements that next time I'll make by hand, including the guacamole, a salsa, even the tortillas!

I wanted to see how things went with these ingredients. Quite good, hits that "mission burrito vibe," but the full run will be epic. :)

This "Mexican rice" is long grain rice made in a rice cooker with tomato sauce, onions, garlic, chili powder, garlic and onion powders, ancho and a big pat of butter.

Sadly, it's not a true success: good flavor, texture reveals slightly undercooked. I'll rescue it, but glad I did a dry run.

Three days it took to process, cure, render the fat, then confit (5-hour slow roast) in its own fat, but wow, did this pork belly turn out amazing. Tender, deeply flavorful, and after I crisped it up, something truly special.

The elements.

* = made from scratch myself:

*Pinto beans "refried" in home-rendered pork fat
Cheese, grated
Scallions
*Tomatoes "concassé" (skins and seeds removed)
*Mexican rice
Sour cream
Guacamole
Lettuce
*Pork belly confit, crisped in a skellet
Tortillas (wheat)
Hot sauce
"Taco" sauce
Lime