Foodies BS Thread.

More rewarding

 

Less effort, good taste and texture, "cool factor 4", and far less messy than trying to do powdered chemistry. I made an unholy mess last time, so I switched to customizing Papa Murphy's and getting crust mixes.

 

To each their own

 

I got excited scrolling down slowly for the pizza dough recipe to be posted.. then I saw it.

3 days?!

 

I don't have a stand mixer yet.

I buy my dough from trader joes.

 

About traderJoes. They now sell frozen hatch green chili peppers. I tried them and they are Great.

 

When you do get a stand mixer, make sure you get one with metal gears. @aficianado

 

And today is national pizza day too!

 

The best pizza dough I ever tasted came from a place in Tacoma, WA called The Cloverleaf Tavern. They're still around but I haven't been in awhile... no idea if it's still the same recipe. Was very yeasty and the edges tapered off into nothing but were very crispy.

Can't find the recipe online, but maybe somebody here has a close facsimile???

 

Kitchen aide?

 

Some of the cheaper models of Kitchenaid use nylon gears, any of your normal retailers can steer you into a stand mixer with the upgraded internals though.

I used to work at Sur La Table on the side, but I don't recall the specifics anymore..

 

I have the KA Pro 600 series, gear box has been all metal for the last 8 years or so.

 

I think all of the Pro lines were metal. Anything under was nylon.

 

I *think* the outer gear box was plastic until 2008 or something, and then they switched to metal. The gears themselves, yes, they have always been metal but that plastic casing was a weak link so they went to all metal.

 

I just throw it together on a Tues or Wednesday night and forget about it in the fridge until the weekend. I started researching cold fermentation after I went to Lou Malnati's in Chicago. I still can't make their crust very well, but that led to me into cold fermented crust for pizza Napolitano In my egg smoker. A pizza cooks in about 90 seconds at ~650 degrees. A pizza oven would be better but I work with what I have. I get a double benefit because my smoker rolling wide open gets up around 700 degrees, smokes like a power plant for 15 minutes then all the grease is burnt off and with a quick brush of the grate with a steel bristle brush it's perfectly clean and screaming hot for pizza cooking.

 

My GF is having a dinner party Friday night and she wanted a smoked ham. I found it is much better to smoke it a couple days before, refrigerate, then heat up in an oven for about an hour prior to serving. The couple days in the refer let's that smoke age/penetrate/improve - I'm not sure what to call it but it is better. Add the glaze during the last 30 min in the oven so it doesn't burn.

I scored it in a diamond pattern, rubbed it with mustard then a pork rub and a little brown sugar prior to going in the smoker. Combo of apple and hickory wood. Spritz with cut down pineapple juice every hour or so and let it go for around 5 hours.

It's going to be hard keeping my hands off it over the next few days!

 

That sounds amazing!

 

4 1/2 hours later... Just about ready to pull it off, cool down and into the refer. Good God is smells so good!

 

Moderators. Shut it down. Shut down this thread. We peaked.

Good lord. You totally respected that hog. Well done