Tupper Lake, November 6, 2012 by Jeff Boucher

Saturday, January 28, 2012

Cuse vs. West Virginia......

Snacks for the game!

Cuse just beat beat West Virginia!

Here's what we had.
To start, some Hoffman's Dogs!

And then,
Fry 'em for a bit.

Wrap the dogs in Croissant tube dough, with some American Cheese, then bake!

And here's the result. 

Enjoy, my friends.

Monday, January 23, 2012

My Pie Monday......

Slice has a feature every Monday where you can send in pics of pizza you made, appropriately called 
My Pie Monday. 

They're always good, this week it was exceptional.

My pizza loving friend DM Cavanagh submitted this one-Pie to die for!

Check out the rest-you won't be disappointed!
DM, I'm waitin' buddy!


Monday, January 16, 2012

Baby, Baby, It's Cold Outside........

It's gone way below zero the last few nights here in dear old Tupper.

It'd be nice to say that it's unusual, but that's just Tupper being Tupper, or for that matter this neck of the woods in the Adirondacks in January (and February and March).

It's a good day to crank up the stove, watch an NCIS marathon, cook, and in my case, post some pics from the last month or so. Oh yes, there's the pile of laundry in the bedroom that needs to be addressed.

I know, I should be doing laundry, but it's not like it's going anywhere, so here are some pics.

Meat pies (Tourtiere in French) pre-bake.

It's a long time French Canadian tradition to make make meat pies for the Christmas Holiday.
 I can remember going to my Grandmother's house after Midnight Mass on Christmas Eve and having a slice.

For the past 3 or 4 years I've revived that tradition in my house.
I give them to family and friends and put a few in the freezer here.


There are as many variations of meat pies as there are little towns and villages across Northern New York and Quebec.

Here's the recipe I use (Click Here).

Good food for a cold day!

The obligatory pizza pic.
Made that for a Syracuse basketball game last week.

And finally...
The puppy playing with a squash she found in the cupboard....
Can't wait until she stops teething!

So now I'm off to the kitchen or laundry room, or both.
Wait-the NCIS marathon is on!


Thursday, January 12, 2012

Blogging and Beer Crust.........

Ya know, there's literally zillions of food/cooking/recipe sites and blogs out there.
I've got around 40 favorites on my sidebar and a crapload more bookmarked on the old computer.

Mine I do for shits and giggles, it keeps me entertained and hopefully dear readers, it might do the same for you too.

Getting back to the plethora of blogs out there it's surprising how many are of very high quality.  I discovered in a hurry that Tupper Cooks! would be a strictly amateur venture, at least until I retire.
It simply takes a tremendous amount of time to do a great blog, so kudos to those that pull it off.

One of the very cool things about getting into this part of cyberspace is that you meet some very cool and talented people.

One is Donna Curry, whose blog Cookistry is very well done.  She's a great cook and writer, her blog is well written, has great pics and is very entertaining. 
Donna's also very accommodating if you have questions about anything cooking related.
She's a pro.

Another blog that I read is Pavlov's Blog, by Michael Therieau. 
 Now here's a brand new blog, been up less than a month. It doesn't have the bells and whistles of many blogs, but (and this is key), the dude can write.
He's extremely knowledgeable about food and the food industry while at the same time being  piss your pants funny.

So if you get a chance, check 'em out!

So that was the blogging portion of this post, here's the Pizza Beer Crust Portion.
Pizza, Beer, what's not to like?

I was checking the King Arthur site and found this recipe for what looks to be a good crust.
Hopefully I'll get to try it this weekend.....
(Click Here for the Link to KA & The Recipe)

Beer adds just a hint of fragrance and flavor to this quick pizza dough.


1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine — until you've made a smooth, soft dough.
2) Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
3) Preheat the oven to 450°F with the pizza stone (if you're using one) on a lower rack.
4) Divide the dough in half. Shape each half into a 10" to 12" round.
5) Place the rounds on parchment paper, if you're going to use a pizza stone. Or place the dough on a lightly greased or parchment-lined baking sheet. For thin to medium crust, bake the pizzas immediately. For thicker crust, let them rise for 30 to 60 minutes.
6) Transfer the pizzas, parchment and all, to the baking stone. Or place the pans in the oven.
7) Bake for 5 minutes. Remove from the oven, top as desired, and bake for an additional 15 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
8) Remove from the oven, and serve hot.
Yield: 2 pizzas.

Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
18 mins. to 48 mins.
Total time:
1 hrs 8 mins. to 3 hrs 28 mins.
2 crusts

Tips from our bakers

  • We like to top our pizzas with cheese, but prefer it to be gently melted, rather than browned/hard. To that end, we add any meat, veggies, etc. after 5 minutes of baking time; half the cheese after 15 minutes (total) baking time; bake for 3 minutes; add the remainder of the cheese, then bake for an additional 2 minutes, until the second addition of cheese is barely melted.

Happy Baking My Friends!

Wednesday, January 11, 2012

Friday, January 6, 2012

Happy Friggin' New Year!

Hey, better late than never, right!

Let's start the New Year off with a question I saw on Slice today.

This goes out to my BIL Tom-#1 he is.