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07-15-2015, 08:45 AM | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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04-08-2023, 08:59 PM | #17446 | |
Supporter
Join Date: Aug 2000
Location: Spink, SD
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04-08-2023, 09:01 PM | #17447 |
Andy Reid Supporter
Join Date: Apr 2012
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Steak, potatoes and red peppers with a nice cilantro sauce. Steak could have been better but was passable
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3 0 |
04-08-2023, 09:16 PM | #17448 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Props for the pics
Well done gents |
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04-08-2023, 09:21 PM | #17449 | |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: North Phoenix, AZ
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04-08-2023, 09:32 PM | #17450 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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04-08-2023, 09:40 PM | #17451 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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https://www.ebay.com/itm/19556225007...Cclp%3A2047675
Zatarains crab boil is the singular most aromatic and pungent spice mix I know of... already talked myself into a good boil next weekend lol Last edited by Easy 6; 04-08-2023 at 09:47 PM.. |
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04-09-2023, 07:23 AM | #17452 |
Veteran
Join Date: Dec 2019
Location: Ohio
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The air entrainment in your crust is amazing. What is your secret? The dough recipe itself? High heat cooking? Something else?
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04-09-2023, 07:53 AM | #17453 | |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Quote:
First the dough is made up of 50% poolish which is basically a liquid pre-fermentation process which helps with aeration and stretching. I also make my dough at 70% hydration which helps with aeration. Most pizzas are 60-65% hydration. The more hydration the stickier the dough and harder it becomes to work with but its worth it. Then I cook at 800-900F with 850F being the sweet spot. My pizza oven is pellet fed so its extremely hard to maintain that temp but fortunately the pizza cooks in around a 1-1.5 minutes. Here's a pic of my poolish after 18 hours. Also a pic of the bottom crust which is the true test of pizza. I just wrote this recipe out so its easy for me to copy/paste. Its for 2 12" Neapolitan-style pizzas:
Spoiler!
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04-09-2023, 08:56 AM | #17454 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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04-09-2023, 08:59 AM | #17455 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
How do you make the cilantro cream? I love cilantro. |
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04-09-2023, 09:51 AM | #17456 |
Suupraa Geniuuusss
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04-09-2023, 11:46 AM | #17457 |
Veteran
Join Date: Nov 2022
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Nothing beats the cuisine from Ohio.
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04-09-2023, 02:24 PM | #17458 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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04-09-2023, 02:26 PM | #17459 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Moms cooking a ham and au gratin taters for Easter later
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04-09-2023, 03:20 PM | #17460 |
Would an idiot do that?
Join Date: Nov 2000
Location: Arizona
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