Homemade Pizza

Homemade Pizza
Freshest is the bestest

Tuesday, June 15, 2010

Best Restaurants in Fayetteville Arkansas!

If you are looking for a great place to eat in Fayetteville Ar, you have come to the right place. Consider this the Fayetteville Hot Sheet. If we have left a great, now this must be a D-Eats place to dine then let us know.

So, let us get to the point of your visit…

The List:
•    Geraldi’s – Italian, Pasta, Pizza, Specials                           Geraldi's on Urbanspoon
•    Brick House Kitchen – Fresh, Local, Continental/Fusion    Brick House Kitchen on Urbanspoon 
•    Pesto Café – Italian, Pasta, Pizza                                       Pesto Cafe on Urbanspoon
•    Mama Dean’s – Soul Food
•    Greenhouse Grille – Local Fresh / Natural
•    1936 Club Bistro – Mediterranean
•    Little Bread Company – Breakfast, Sandwiches, Fresh Artisan Bread, Pastries
•    Stone Mill Bread– Sandwiches, Fresh Bread, Very Expensive
•    Andy’s – Custard
•    Shake’s – Custard
•    Mojito’s – Mexican                                                        Mojito's Mexican Grill on Urbanspoon
•    Hugo's Burgers, Crepes                                               Hugo's on Urbanspoon

Sunday, April 4, 2010

Pegner’s Whole Wheat Biscuits Recipe – Random Recipe # 721 – World’s Best Whole Wheat Biscuits!

My idea of southern style biscuits did not include whole wheat until these little babies come out of Pegner’s kitchen. They are incredibly soft and tasty. They will shock you at how good they are. I consider them the best whole wheat biscuit available on the planet. If anyone want to challenge bring it on. For more details email Pegner.

3 ¾ Cup Whole Wheat Flour
2 ¼  Cup Unbleached All Purpose Flour
3 Tablespoon Baking Powder
1 ½ Teaspoons Baking Soda
1 ½ Teaspoons Salt
12 Tablespoons Vegetable Shortening
3 Cups Buttermilk

Wisk together dry ingredients, cut in shortening, mix into dough and kneed about 10 times into nice soft dough.

Roll into small ovals, depress or dent tops and place on baking sheet. Bake at 475 Deg F for 15 – 20 Minutes. Butter. Eat and enjoy your D-EATS Whole Wheat Biscuits. Makes around 25 delicious morsels. 

Do not be scared away by the whole wheat here - these are better than most white biscuits around.

Good luck with this recipe. I hope it works well for you.

Email with questions and let us know how it turns out…

Saturday, April 3, 2010

Restaurant Review: Feltner Brothers - Fayettville AR

Oh burger where art thou? Oh brother is right, there is another burger on the Fayettville scene. We heard the hype about Feltner Brothers so we thought we better check out the new contender for Fayetteville’s best burger.  In a college town where the burger joints are more ubiquitous than pizza shops your burger has to be D-EATS to have a chance.  So needless to say average aint gonna get the job done. After seeing and hearing good things about the remote outpost of Russellville’s “Whataburger” we were disappointed in what we found between the Baum theater and the boxcars in Fayetteville. Feltner Brothers was Meaty Okra at best. Even though the service was friendly, the atmosphere and the eats were nothing special. The non-descript shot gun dinning room has only a few tables and is decorated with generic reproduction advertisements. The flow of ordering and getting your food was awkward and inefficient. A small bar with limited drink selections also serves as the register. On a positive note the Brothers' burger was much better than the last one we had at the namesake in Russellville.

Verdict: Meaty Okra at best, our experience was not much to write about.

Bottom Line: Stop by for a nostalgic visit but stay away from busy hours. Don’t expect to find gourmet.

Feltner Brothers is on Urban Spoon:

Feltner Brothers on Urbanspoon

**All numeric values are rankings on a scale of 10.

Monday, March 29, 2010

Mac and Cheese Recipe – Random Recipe # 549

Macaroni and Cheese is a serious delicacy in many parts of the country. It seems like lots of folks are looking for a good Mac and Cheese recipe and JB’s D-Eats Food Sources is getting lots of hits for a Bar Louis recipe. If you are one of the lucky ones that found us here, read on because this D-EATS dish is one you have to try. I grew up eating this Mac and Cheese out of my Grandmothers kitchen, facts are this recipe will blow you away and it is very easy. Once you practice it a few times you can alter it to your taste. You can also get very creative. Change the types of cheese, blend cheeses, or add your favorite spices for a nice twist.

1/1/2 Cups of Eggs
2 1//4 Cups of Whole Milk, Plus more for filling up the dish
1 3/4 Cups of dry Macaroni
2.5 lbs of Cheddar Cheese, at least
¼ lb of butter, (1 Stick)

Here is the low down on how this works. It is a soufflé style mac and cheese so the more eggs in the egg-to-milk ratio the more firm the soufflé is. The more milk, or here is a twist add some heavy cream to make it richer, to less eggs the more loose the matrix is.

First, blanch the pasta. Just cook it partially it should be very al dente. While the pasta is cooking grate the cheese, coarse grind is fine. I suggest a blend of extra sharp and sharp. My Grandmother swore by Cracker Barrel and nothing else would do. It does make a good one but there are some other great cheeses out there as well. We dare you to get creative. When the pasta is partially hydrated then strain it well and while hot dump it over the stick of butter in a mixing bowl and stir to melt coating the pasta very well. Next layer the pasta and cheese in a large baking dish, pasta first in a thin layer about one noodle thick. Alternate with a generous layer of cheese. Culminate your casserole with a copious amount of cheese on top. Bake at 325 for about 20 to 30 minutes until golden on top. You can vary the cook time to control the set of the eggs as well. I like the set to be medium so that it is slightly runny so that the gooey goodness comes through. An alternative method is to cook on low in a crock pot.

Good luck with this recipe I hope it works well for you. Email with questions and let us know how it turns out…

Monday, February 1, 2010

Random Recipe #100 - Homemade Yogurt

This is a quick and easy way to make yogurt at home. You can get fancy, buy crazy equipment, research forever, but you are going to end up with the same stuff in the end. Here is why : you need 2 ingredients, a heat source and a good food thermometer.


Starter Culture

Use what ever kind of milk you like. Of course it must be animal milk. Rice or Soy will not work. Starter cultures are available from specialty stores in a single or multiple strain batches, but the easiest way is get our friendly little microbes is to buy some plain, this means nothing added, yogurt from the grocery store. Look on the package and read the ingredients list, looking for active cultures. It is best to find one that lists only milk and cultures. Some add pectin, sugar, flavors, corn syrup, aspartame, or other stuff to adulterate the fine product that mother nature makes for us. These unwanted guests will also alter your homemade goodness. If you need to alter it do so one serving at a time after it is fermented.

I know, get to the point.... Here is how it is done in seven easy steps.

  1. Clean. Make sure everything is clean, it is best to sanitize all pots, vessels, utensils and thermometer, although not necessary.
  2. Heat. Heat your milk to 185 degrees F.
  3. Cool. Cool down to 100 degrees F.
  4. Pitch. Add your starter culture
  5. Incubate. Keep the cultured milk at or close to 100 degrees for about 7-10 hours.
  6. Package. Put away you homemade yogurt in clean or sanitized containers to be refrigerated.
  7. Eat. Enjoy with your favorite fruit or homemade granola.

Seems simple, it is. Our little buddies Lactobacillus do all the work for us. It really is easy, even though the commercial purveyors want us to think otherwise.

Want more details on each step, keep reading below.


As mentioned it is best to sanitize all utensils and vessels, anything that is going to touch the milk starter culture or yogurt until you are ready to enjoy it. Why? Unwanted organisms, yeasts, molds, and other bacteria could contaminate the batch. Again, it is not a requirement and 99% of the time there we be no issues, especially if you keep your stuff and your paws clean. If you want to go the extra mile, and we do when we are fermenting at home, this is how. Find a good sanitizer, dip or spray all your stuff then rinse the sanitizer off with hot water that has been sterilized by boiling. Keep a couple of pots on the stove that have been boiled and while the water is hot after bringing to a boil rinse the sanitizer off. Clean is good, sterile is better. Star San is our favorite sanitizer, and it's easy to use; chlorine (bleach) and water will also work.


The trick here is to get the milk to 185 degrees F without burning or scorching. Why? We have to prepare the meal for our microbial companions by getting the milk sugar, lactose, and the proteins ready for consumption. How? Double boilers work great, or the good ole' microwave will also do the trick. Whether in the microwave or on the stove, low and slow is the way to go. We use a glass bowl and power level 3 or 4 in the microwave. The amount of milk you use will be the amount of yogurt you make (sans a small amount due to evaporation).


Submerge your vessel in cold water in the sink- be sure not to contaminate your product with your cooling water. Remember, not too cool- happy microbes live at 100 degrees. Why? Above 110 degrees, the starter culture will die of heat exhaustion.


"Pitch" is the scientific term for adding a culture- please use as needed to impress your friends. Remember to make sure your product is below 110 degrees (this is important if you have not figured it out yet). You need to add approximately 1 tsp of starter (yogurt) to 1 quart of milk.


This is where you get to be creative. Some people use heating pads, others fancy yogurt machines, us- a crock pot (a large one that cost a whopping $10 at our friendly neighborhood BigLots). The trick here is to keep things around 100 degrees. If using the crockpot, turn the power on & off of "low," ensuring that you keep things below 110 and above 90. If your crockpot is big enough, you can turn it into a water bath (heating the water around smaller vessels in the crockpot). You can even use the stove top- double boiler style. Incubation time is not critical, but needs to be at least 7 hours and 12 is probably more than enough.


Use clean or sanitized (we do normally sanitize) plastic or glass containers to store. Close tightly and refrigerate.


This is our favorite step. You can add whatever you want. We often add homemade granola, a recipe to be explored in the near future, but fruit is also a good choice. Agave nectar or honey are the best options for sweetening if you must.