What's Cooking?

[Chief Grey Bear]

44 minutes ago, rps said:

Can you believe the Billetheads? Wild asparagus. Fresh turkey. Home grown bacon grease wilted salad. Dang.

Here at Holiday Island, we are preparing Mexican lasagne. I posted about the enchilada casserole I make earlier in this thread and my blog has a picture recipe.

I have also prepped a slow cooker pot roast for tomorrow. That too was posted earlier. I guess I have become boring.

Mexican Lasagne sounds like a go!!!

[ness]

6 hours ago, Chief Grey Bear said:

We were at the Regionals Volleyball tourney with my daughter. Me and him left to get some Subway for the wife and daughter. I had mentioned I'd like a burger and a beer. We saw this place as we hunted for a Subway. 

 That mission accomplished, we went back to try the pub. He had a Philly the size of a battleship and a few Gin and Tonics to wash it down. 

I will definitely be calling you next time I go. And I will be going! 

Do call, and I'd love to meet rat too!

[ness]

3 hours ago, Chief Grey Bear said:

That sounds outstanding! 

It was good, but honestly I think a plain old burger bun might have worked better. Easier to bite and softer/sweeter too. But it's a journey!

[rps]

3 hours ago, Chief Grey Bear said:

Mexican Lasagne sounds like a go!!!

Here it is again.

http://www.ozarkrevenge.com/2015/12/enchilada-casserole-mexican-lasagna_7.html

[ness]

Well, after last weekend's test run of the KettlePizza appliance, I went ahead and rolled it out to the public tonight. I started dough Thursday night and did a cold ferment until today. About an hour before we were gonna eat I got the dough out, balled it up and set it out to warm and rise a little. I started the charcoal in a chimney. After about 20 minutes it was ready to go and I dumped it out and pushed the coals to the back of the kettle. I put the KettlePizza insert on so the stone could heat up. About 20 minutes later I took it off, loaded a bunch of chunk hickory onto the coals, put the insert back on and let it flame up until the temp got way up there. Meanwhile, back in the kitchen, I got the pizza ready to go. Once it was up around 600 I loaded in the pizza and kept an eye on it, rotating it so the charring was even and the top was cooked too. They came out very, very good. Flavor was incredible and there was just the right amount of char. Crust was crispy on the outside and crunched when you bit into it, but was soft inside. This was exactly what I was working toward. Very happy with the results. 

Only issue was the dough was overly gassy leading to too big of bubbles. But, that edge was really, really tasty .

 

 

[ness]

So, I'm curious if anyone looking at these posts is thinking I'm burning the pizza?

It ain't Pizza Hut I'm shooting for, it's more a Neapolitan style. I might have been a tad over target, but it was really tasty. Sill trying to get the balance between bottom, top and edge right. I'm not a burned cheese fan, so the tops were just right to my taste.

Not 100% sure why my dough was so gassy, but I think it might have been too much yeast. The recipe calls for 4 grams yeast for 680 grams of flour. I always add the flour, tare the scale then add the yeast and salt. I just add yeast until it gets to 4 grams, but this time it seemed like it didn't budge until I'd added more than what I feel like I usually do. Maybe weight the yeast separately. Probably being too picky weighing out the yeast anyway, but I'm a firm believer in weighing the water and flour.

 

[snagged in outlet 3]

That crust looks perfect to me.  Like the pizza you get in Brooklyn out of coal fired oven.  Yum!

[snagged in outlet 3]

Blackened Salmon last night.

 

[Flysmallie]

46 minutes ago, ness said:

So, I'm curious if anyone looking at these posts is thinking I'm burning the pizza?

It ain't Pizza Hut I'm shooting for, it's more a Neapolitan style. I might have been a tad over target, but it was really tasty. Sill trying to get the balance between bottom, top and edge right. I'm not a burned cheese fan, so the tops were just right to my taste.

Not 100% sure why my dough was so gassy, but I think it might have been too much yeast. The recipe calls for 4 grams yeast for 680 grams of flour. I always add the flour, tare the scale then add the yeast and salt. I just add yeast until it gets to 4 grams, but this time it seemed like it didn't budge until I'd added more than what I feel like I usually do. Maybe weight the yeast separately. Probably being too picky weighing out the yeast anyway, but I'm a firm believer in weighing the water and flour.

 

Calling the stuff they serve at Pizza Hut or any of the other big chains, pizza is like calling Taco Bell authentic Mexican cuisine. If you don't know the difference you haven't had the real stuff.

I weigh nothing and do a pretty poor job of measuring. I'm making a pizza, not rocket fuel.

I think yours looks great. A little poofy for my tatse, but I bet it was awesome.

[ness]

49 minutes ago, Flysmallie said:

Calling the stuff they serve at Pizza Hut or any of the other big chains, pizza is like calling Taco Bell authentic Mexican cuisine. If you don't know the difference you haven't had the real stuff.

I weigh nothing and do a pretty poor job of measuring. I'm making a pizza, not rocket fuel.

I think yours looks great. A little poofy for my tatse, but I bet it was awesome.

Too poofy for me too, but it really didn't hurt the flavor. Just wanted a thinner, larger pie and I was having a little trouble getting it right. I know the 'rules' say never roll out this kind of dough, but I have done that before and you can still get a nice edge.

As far as weighing goes -- I want consistent results, and I don't do this enough to get it by feel. So, I'm a fan of weighing.

1 hour ago, snagged in outlet 3 said:

That crust looks perfect to me.  Like the pizza you get in Brooklyn out of coal fired oven.  Yum!

Kinda like what I'm shooting for. Thanks!