CECAA850 Posted April 19, 2017 Share Posted April 19, 2017 2 Quote Link to comment Share on other sites More sharing options...
babadono Posted April 19, 2017 Share Posted April 19, 2017 1 hour ago, Full Range said: I had a Komado some years ago until the wife nudged & broke it with the car Great BBQ So @Full Range downunder when you say made our own "base" do you mean the pizza dough/crust? 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 4 hours ago, Tarheel said: Easter....late lunch. Ten chops....only nine made it to the plate? lamb chops ! you have to try it with a mint infused ovoo , and red roasted pepper puree...with salted segmented lemons.. Chuck I love your fresh rosemary garish.. 1 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted April 19, 2017 Share Posted April 19, 2017 3 hours ago, CECAA850 said: Burger day here. Looks tasty! Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 3 hours ago, CECAA850 said: 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 19, 2017 Share Posted April 19, 2017 8 minutes ago, Tarheel said: Looks tasty They were good. I can grill like crazy but am pretty much lost in the kitchen compared to others here. 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 Just now, CECAA850 said: They were good. I can grill like crazy but am pretty much lost in the kitchen compared to others here. Carl it's all in the prep !!!! basic and proper cooking techniques... 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 19, 2017 Share Posted April 19, 2017 1 minute ago, dirtmudd said: Carl it's all in the prep !!!! basic and proper cooking techniques... Exactly. 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 10 minutes ago, CECAA850 said: Exactly. I forgot one thing add alcohol 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 19, 2017 Share Posted April 19, 2017 Just now, dirtmudd said: I forgot one thing add alcohol Now THAT I can do. 2 Quote Link to comment Share on other sites More sharing options...
Jeff Matthews Posted April 19, 2017 Share Posted April 19, 2017 On 4/17/2017 at 10:29 PM, Full Range said: Pizza from scratch Made our own base and cooked in our pizza oven I make pizza from scratch, too. So far, I have not found the way to the perfect crust. I use a pizza pan with holes in the bottom and have to put the crust in by itself first to let it start to brown. Then, I remove, add pizza sauce/toppings, and return to oven. What do you do? 1 Quote Link to comment Share on other sites More sharing options...
oldtimer Posted April 19, 2017 Share Posted April 19, 2017 Get a pizza stone and put the dough on a thin layer of corn meal. Poke holes with a fork in the dough and coat with a thin layer of dried herbs and olive oil, then continue as before Jeff. 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 2 hours ago, Jeff Matthews said: I make pizza from scratch, too. So far, I have not found the way to the perfect crust. I use a pizza pan with holes in the bottom and have to put the crust in by itself first to let it start to brown. Then, I remove, add pizza sauce/toppings, and return to oven. What do you do? 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces lukewarm water Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. 3 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 just throw a frozen one in 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 19, 2017 Share Posted April 19, 2017 17 minutes ago, dirtmudd said: Place in refrigerator We put ours in a warm car so that it will rise faster. Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 sometimes I tell the wait staff .. when their waiting on food.. I will stick in their arse and call it brown & serve !!!! or it's ready when it's ready. 1 Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted April 19, 2017 Share Posted April 19, 2017 1 minute ago, dirtmudd said: sometimes I tell the wait staff .. when their waiting on food.. I will stick in their arse and call it brown & serve !!!! or it's ready when it's ready. Don't they know that you don't piss off the cook? No telling what will go in their food 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted April 19, 2017 Share Posted April 19, 2017 11 minutes ago, CECAA850 said: Don't they know that you don't piss off the cook? No telling what will go in their food I'm a lot calmer now..when I would have one iterate me for the night.. I would place a dish in the salamander...plate the dish and put in the window.. ring. then take out your order...then they remember when mommy told them don't touch the hot stove moment.. 1 Quote Link to comment Share on other sites More sharing options...
Full Range Posted April 19, 2017 Share Posted April 19, 2017 3 hours ago, Jeff Matthews said: I make pizza from scratch, too. So far, I have not found the way to the perfect crust. I use a pizza pan with holes in the bottom and have to put the crust in by itself first to let it start to brown. Then, I remove, add pizza sauce/toppings, and return to oven. What do you do? It depends on the Pizza toppings - more toppings equals more moisture So if you have issues with a heavy topping Pizza then take out a "just hot " pan or stone and sprincke some fine semolina on it, place your base on it then add the toppings as quickly as you can then straight into the oven Also when making the base we leave about 1" inch around the outer edge without toppings Heat we use is 500 to 600 deg F In this video - this bloke uses 99% of my method 1 Quote Link to comment Share on other sites More sharing options...
sunburnwilly Posted April 20, 2017 Share Posted April 20, 2017 4 hours ago, dirtmudd said: sometimes I tell the wait staff .. when their waiting on food.. I will stick in their arse and call it brown & serve !!!! or it's ready when it's ready. Got a link to the restaurant you work at ? Just so I don't go there 2 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.