Foodies BS Thread.

I have the combination gas/wood Ooni. I've never used the wood mode because the firebox is so small. I feel the Ooni a bit much to set up and breakdown for a weeknight meal of one or two pizzas. If I had a spot where I could keep it set it might be a different story. I usually use it for gatherings where I crank out personal pizzas. I've done something like 24 pizzas in <1.5 hours. With loading the pizza and turning it's about 90 seconds per pizza. I have someone roll out the dough in the kitchen while I'm running the Ooni on the patio. Guest take the dough and make their own pizzas from a buffet of toppings.
I don't have experience with the electric Ooni, but for cooking with propane my only complaint is the regulator. It's very finicky to try and moderate the flame. Microsoft Teams

 

^^^ Very good to know. I used to put my grill into the shed for winters, but I didn't take great care of it (to be honest). The charcoal side was fine but the propane side was cooked (it was a side by side).

My smoker is in the same boat, I got a tabletop and then a cart from harbor freight. I wheel it out when I use it, then I wheel it back into the shed. I don't use it that much though - I used the grill a lot more, I don't see myself using a pizza oven enough to justify the hassle. I DO want to get a steel or cast iron "steel" for the oven, but I think that would be as far as I'll take it.



(smoke goes out the back, this was just a mock up to see that everything would work/fit)

 

For outdoor cooking we've got a gas Ooni, gas Webber 3 burner, bullet charcoal smoker and a 36" Blackstone griddle with a small air frier built in on the side. The Blackstone griddle gets the most use by far. Prior to that it was the Webber.
They have Blackstones with air friers under the burners that may work better, but IMO the attached side air fryer is not very good.

The Ooni needs some counter space to use. There's the incoming pizzas to be cooked, the cooked ones waiting for someone, I need a place to work with the pizza on the peel and somewhere for my beverage. I set the Ooni foldable banquet table and go to town.

 

Maybe something like this?

https://www.backyarddiscovery.com/p...bfwnusSo_stWaXgMsTglVt-S3vKEy5nIlZEoKnA&gQT=1

I had some ideas of one of those, too. Then it never happened, and now we're staring down the barrel of a LOT more renovations (it's so expensive to move, dontcha know!?)

That's a similar "gripe" I have with my smoker. I have no counter space to put anything down, I have to finagle it when I'm handling an entire shoulder or a bunch of raw meats - not the best!


....Ikea, don't tempt me!

https://www.ikea.com/us/en/p/batskaer-outdoor-kitchen-w-charcoal-grill-dark-gray-s19545299/?gQT=1

 

I used to have the Pellet Ooni, was really nnice and we used it a lot when camping. My friend and I went in on it together. When we moved I let him have my half lol. Having said that it's really cool and once we got used to how best to use it the pizzas were really good, I would like another one some day but in all honesty I just can't justify the price of it. Way too much money for the amount we would use it. We have talked about doing an outdoor kitchen at our new house (back yard is pretty much empty) and if we do that we have talked about building a fireplace/pizza oven.

 

We went to a Teppanyaki restaurant for supper tonight at the resort. I am absurdly stuffed. He was literally throwing food at us so I had to eat it.

Ended up eating vegetable fried rice, salmon, rice noodles and chicken, beef stir fry and shrimp then had fried ice cream for dessert.

 

I SO love a good Fried Ice Cream….

 

I worked at Casa Gallardo as a line cook in college. I made thousands of fried ice creams. And sopa pillas. Which were just rolled out pre made pillsbury biscuit dough.....

 

I'm gonna drop this nugget of wisdom in this thread . . .

For awhile now I have been struggling to make a good asian spicy peanut sauce . .
Like I tried a million different ways/recipies and it just never would come out tasting right and be the right consistency


Tonight I tried a million and one way and found the key:
canned curry paste
I used red curry but I really think any would do the trick
+
peanut butter [non/sugar containing]
soy sauce
black vinegar
sesame oil
rice wine vinegar [or cane vinegar]
a little bit of fish sauce
drk brn sugar

all this stuff is shelf stable, no need to run out and get fresh anything

i also spiked it with a little cayenne pepper cause i wanted it hotter
i may regret this tomorrow after it sets up some

but finally the peanut sauce of my dreams!!
i put some on my apple after i made it and it was shockingly tasty

 

Wife built out a little outdoor kitchen thing. Living in Arizona we get like 3 days of rain ( more like drizzle ) and that's it.
I just remove the top 'tarp' and fire away. I keep the wood underneath - works well for us. I'd have preferred a pitched
tin-roof but it wasn't in the design.

 

https://x.com/EODHappyCaptain/statu...^1877474705185120587|twgr^|twcon^s1_&ref_url=

 

Probably some high end restaurant where that cost like $500. Seems like a WHOLE lot of work for nothing.

 

First image that came into my head

 

The culinary equivalent of spun sugar a chocolate show pieces. At some point it is no longer food.

 

Perhaps adopting your method here would solve my portion-control problem

How much time between meals required for "reset" to happen . . . .

 

Lamb shanks braised in beef stock and tart cherry juice

 

Ok, now you’re showing off. Son made pizza the other night… I gave him the dough ball and ingredients, but left him to figure it out or ask questions. He learned the hard way. Everyone compared it eating garlic toast with toppings…

 

I'm good with that

 

lol, I was told by a single mom cashier that it works… get the frozen texas toast and top it off for quick pizza night.