What's Cooking?

[Deadstream]

When is the pizza cook off ?    I want to  volunteer my professional pizza eater skills as a judge.

[DADAKOTA]

Great looking pies.  I assume you can use the same dough for whatever thickness crust you prefer?  Got some that like a thin crust and some like a medium thickness.

[ness]

 

I think most chain places (Dominos, Little Caesars, etc.) go for whats called "Detroit Style" deep dish, which is the doughier kind. 

Can't agree more on letting the dough rest in the fridge for a few days. 

I use a sourdough starter vs. packaged yeast - personal preerence, like the flavor better. Which, in your pictures Ness, looks like you might use too. I think it gets that golden crispier texture on the outside of the crust better than packaged yeast. 

I'm also one on going by feel. Rarely uses any measuring instruments. 

Finally, I'm partial to the heat from a wood fire. Found a grill someone was throwing out on the curb, cut into it a bit, got some fire bricks and made my own "oven". Cooks pizzas in less than 5 min. Pain in the butt though to get going, and you use a ton of wood just for a few pizzas in order for the right temps. I only use that if were having people over though because of the hassle. 

I have used sourdough once. Not sure if any of those in the pics are the one though. I posted about it way back in this thread somewhere.

I'd love to have a way to cook pizza with wood.

[Flysmallie]

 

I'd love to have a way to cook pizza with wood.

 

A weber  with a pizza stone works pretty good for that. It's as good as an egg. Not nearly as good as a brick oven. It's not really the wood as much as it is the brick oven. it's all about the heat. It doesn't really matter where it's cooked as long as it's hot. Shouldn't take more than 5 to 7 minutes to cook.

[BilletHead]

  Thanks Ronnie and  to everyone else for your pizza pie inputs. When the garden gets ape crap crazy this summer I will go ape crap pizza building. Maybe some addition of some wild foraged mushrooms too,

BilletHead

[ness]

 

I saw a guy cooking this last night on TV and I'm going to try it.  Anyone ever made this before?  It looks great.  there are a couple different spelling apparently.

The guy said the trick is to stir the egg whites so they cook but keep the yokes runny. 

Shakshuka.

Heck, I dunno what this is really -- but it tasted good when I put it in my mouth.

[Gavin]

Hot Fried Chicken & biscuits fail? Just a guess. Got a new laser instant read thermo, should make my fried chicken better and kids and dog are having fun with the red dot. New battery on my list.

 

 

 

[ness]

 

Hot Fried Chicken & biscuits fail? Just a guess. Got a new laser instant read thermo, should make my fried chicken better and kids and dog are having fun with the red dot. New battery on my list.

 

Hint: what came first, the chicken or the egg?

[joeD]

Better ingredients, better pizza. Sounds familiar.

Are more people cooking at home? Going out to dinner less? Causing new restaurants to go out of business? Food TV corrupting the minds of otherwise sane people? When will the cupcake bubble collapse? 

Pretty soon, the food industry will eat itself, wondering where everyone went. The answer is: we went to our kitchens to cook local, humane, organic food in our ethically sound kitchen, gathering our multi-culti family around the table. Just like we were told.

Going out to dinner will become too expensive. "No one goes there anymore. Too crowded."

So, basically, you(us), are ruining the restaurant industry.

[rps]

Been a while since I posted - mostly because I have been preparing items I have posted before.

Tried something new last night based on a new product I found.

Once again, I apologize for posting a link rather than making an original. If the bothers anyone, let me know.

By the way the Israeli eggs looked really good.

http://www.ozarkrevenge.com/2016/04/an-ozark-spring-day-mediterranean-style.html