Food

[Foxx]

Do not try this at home...

 

[KD in CA]

On 9/13/2023 at 1:07 PM, Ann said:

 O.M.G.

 

 

 

Our society is too dumb to survive in its current form.

 

[Ann]

[Ann]

[Foxx]

Never had it but I will have to look for it. I always struggle with the Blue Cheese we have available here.

 

[KD in CA]

1 hour ago, Foxx said:

Never had it but I will have to look for it. I always struggle with the Blue Cheese we have available here.

 

 

I got Toby's at my local market last time I made wings.  Pretty good.

 

https://sporked.com/article/best-blue-cheese-dressing/

[Foxx]

6 minutes ago, KD in CA said:

 

I got Toby's at my local market last time I made wings.  Pretty good.

 

https://sporked.com/article/best-blue-cheese-dressing/

I see Whole Foods carries it here. Thanks, I will give it a shot.

[B-Man]

 

 

 

NATIONAL BOLOGNA DAY - October 24

 

 

[B-Man]

 

 

 

 

 

[Foxx]

On 10/10/2023 at 3:52 PM, KD in CA said:

 

I got Toby's at my local market last time I made wings.  Pretty good.

 

https://sporked.com/article/best-blue-cheese-dressing/

Picked some up Friday. Will try it in a few here. Looks like there is indeed a hint of Ranch in it.

[Ann]

PSA

[Ann]

[Taro T]

On 9/15/2023 at 12:16 PM, Foxx said:

We use a stone for our pizzas.

 

00 flour is a must for a great pizza dough.

 

Not sure what thread the pizza oven talk is in, so will post this here even though it isn't quite the right spot for it.

 

Bought wifey a Cuisinhart pizza oven for Christmas and she gave it a try today.  The deep dish one she made came out great.  The "thin crust" (which rose up too much to be a true thin crust pizza) came out ok, but there was an issue getting the topping laden dough off the slider (can't think what it's really called right now) onto the pizza stone inside the oven so the crust wasn't quite right.

 

Pretty sure she's already got a solution to correct that issue worked out.

 

Only issue with it is it can only make pizza up to ~12"x12".  But, depending upon how thick they are they'll bake in 5 - 15 minutes; so it's not too big of a deal to have a 2nd pizza come out of the oven about the time the 1st one is completely scarfed up.

 

So, thanks to the people talking about pizza ovens.  Pretty sure we're going to be really happy with ours.

[Nanker]

11 hours ago, Taro T said:

 

Not sure what thread the pizza oven talk is in, so will post this here even though it isn't quite the right spot for it.

 

Bought wifey a Cuisinhart pizza oven for Christmas and she gave it a try today.  The deep dish one she made came out great.  The "thin crust" (which rose up too much to be a true thin crust pizza) came out ok, but there was an issue getting the topping laden dough off the slider (can't think what it's really called right now) onto the pizza stone inside the oven so the crust wasn't quite right.

 

Pretty sure she's already got a solution to correct that issue worked out.

 

Only issue with it is it can only make pizza up to ~12"x12".  But, depending upon how thick they are they'll bake in 5 - 15 minutes; so it's not too big of a deal to have a 2nd pizza come out of the oven about the time the 1st one is completely scarfed up.

 

So, thanks to the people talking about pizza ovens.  Pretty sure we're going to be really happy with ours.

Pizza peel. 
Manja!

[Foxx]

@Taro T

 

Try using some semolina flour.  While I don't recommend it, cornmeal is also used by a lot of people.

 

[Taro T]

47 minutes ago, Foxx said:

@Taro T

 

Try using some semolina flour.  While I don't recommend it, cornmeal is also used by a lot of people.

 

 

Will suggest that to her.  Pretty sure her 1st solution is to very slightly prebake the crust (so it's slightly firm) before adding the toppings so it will slide off the peel (thanks @Nanker) easier.

 

She just used regular flour on the peel and with all the toppings the thing was too heavy to slide off with the dough still being very sticky.

[Foxx]

4 minutes ago, Taro T said:

 

Will suggest that to her.  Pretty sure her 1st solution is to very slightly prebake the crust (so it's slightly firm) before adding the toppings so it will slide off the peel (thanks @Nanker) easier.

 

She just used regular flour on the peel and with all the toppings the thing was too heavy to slide off with the dough still being very sticky.

The only problem with the semolina flour is that if you're not going to use it up on a timely basis, as with all flours, you run the chance of it developing mites. And this is probably why cornmeal is also popular. If you do go the cornmeal route, you don't need a lot.

[Ann]

[Ann]

 

 

 

[Ann]