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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 480 of 986
  1. Feb 7, 2016 at 9:26 AM
    #9581
    wilcam47

    #9581
    wilcam47 Keep on keeping on!

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    Bourbon state
    crust looks good...avocados not so much;)
     
    wilcam47, Feb 7, 2016
    #9581
    Polymerhead[QUOTED] likes this.
  2. Feb 8, 2016 at 3:45 PM
    #9582
    Hardscrabble

    #9582
    Hardscrabble Well-Known Member

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    A little of this and a little of that.
    I had some pizza dough left over from yesterday's homemade pies so I made muffin tin calzones.
    ImageUploadedByTapatalk1454975090.539442.jpg
     
    Hardscrabble, Feb 8, 2016
    #9582
    Protosimian and 916carl like this.
  3. Feb 8, 2016 at 7:12 PM
    #9583
    wilcam47

    #9583
    wilcam47 Keep on keeping on!

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    got a good dough recipe?
     
    wilcam47, Feb 8, 2016
    #9583
  4. Feb 8, 2016 at 7:25 PM
    #9584
    horstuff

    #9584
    horstuff Re-member

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    X2, I still haven't found a good, yeasty pizza dough recipe.
     
    horstuff, Feb 8, 2016
    #9584
  5. Feb 8, 2016 at 8:14 PM
    #9585
    Polymerhead

    #9585
    Polymerhead Well-Known Member

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    This is the best I've found, especially if you can cook it close to brick oven temps; 600 to 700 degrees. You have to cold ferment for at least 3 days, but if you do you'll be rewarded with amazing tangy, chewy brick oven pizza crust. But of course, everyone has their favorite and that's why there are so many different types of pizza.

    http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
     
    Polymerhead, Feb 8, 2016
    #9585
  6. Feb 8, 2016 at 8:35 PM
    #9586
    horstuff

    #9586
    horstuff Re-member

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    3 days... I think that's why most people don't have a good pizza dough recipe, not willing to wait. Gonna try it, chief!
     
    horstuff, Feb 8, 2016
    #9586
  7. Feb 9, 2016 at 7:29 AM
    #9587
    mjbtaco

    #9587
    mjbtaco low and slow

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    One for you @ryanjboutin from my camping trip this weekend. Lol

    20160205_114315.jpg
     
    mjbtaco, Feb 9, 2016
    #9587
    DrFunker, 14489 and Boerseun like this.
  8. Feb 9, 2016 at 9:34 AM
    #9588
    aficianado

    #9588
    aficianado Well-Known Member

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    back to bone stock.
    From my car camp trip a few weeks ago. My bro brought a wok. So I made beef fried rice.

    94677f5529517b86b677b406a5b77c20_4436dd5b21304cc58b1cfcd52619ea4bdc5a9192.jpg
     
    aficianado, Feb 9, 2016
    #9588
    la0d0g likes this.
  9. Feb 9, 2016 at 9:35 AM
    #9589
    Hardscrabble

    #9589
    Hardscrabble Well-Known Member

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    A little of this and a little of that.
    No, sorry. I'll probably be banned from this thread. I buy the pizza dough at Publix. It's really good and keeps it simple. Here's a picture of two calzones from SB Sunday.
    ImageUploadedByTapatalk1455039324.613305.jpg
     
    Hardscrabble, Feb 9, 2016
    #9589
  10. Feb 9, 2016 at 9:39 AM
    #9590
    CaptAmerica

    #9590
    CaptAmerica Asphalt Avenger! TTC#13

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    Stickers and not enough wax
    upload_2016-2-9_11-39-7.jpg



    JK, I like the mixes too. Why measure when you can just add water and wait an hour?
     
    CaptAmerica, Feb 9, 2016
    #9590
  11. Feb 9, 2016 at 12:30 PM
    #9591
    la0d0g

    #9591
    la0d0g Its 4 o’clock somewhere

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    More rewarding :notsure:
     
    la0d0g, Feb 9, 2016
    #9591
  12. Feb 9, 2016 at 12:34 PM
    #9592
    CaptAmerica

    #9592
    CaptAmerica Asphalt Avenger! TTC#13

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    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.
     
    CaptAmerica, Feb 9, 2016
    #9592
  13. Feb 9, 2016 at 12:40 PM
    #9593
    la0d0g

    #9593
    la0d0g Its 4 o’clock somewhere

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    To each their own

    :cheers:
     
    la0d0g, Feb 9, 2016
    #9593
  14. Feb 9, 2016 at 12:43 PM
    #9594
    CaptAmerica

    #9594
    CaptAmerica Asphalt Avenger! TTC#13

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    Stickers and not enough wax
     
    CaptAmerica, Feb 9, 2016
    #9594
  15. Feb 9, 2016 at 12:44 PM
    #9595
    T4RFTMFW

    #9595
    T4RFTMFW [OP] Well-Known Member

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

    3 days?!

    :bananadead:
     
    T4RFTMFW, Feb 9, 2016
    #9595
  16. Feb 9, 2016 at 12:53 PM
    #9596
    aficianado

    #9596
    aficianado Well-Known Member

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    back to bone stock.
    I don't have a stand mixer yet.

    I buy my dough from trader joes.
     
    aficianado, Feb 9, 2016
    #9596
  17. Feb 9, 2016 at 12:54 PM
    #9597
    aficianado

    #9597
    aficianado Well-Known Member

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    back to bone stock.
    About traderJoes. They now sell frozen hatch green chili peppers. I tried them and they are Great.
     
    aficianado, Feb 9, 2016
    #9597
  18. Feb 9, 2016 at 12:55 PM
    #9598
    T4RFTMFW

    #9598
    T4RFTMFW [OP] Well-Known Member

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    When you do get a stand mixer, make sure you get one with metal gears. @aficianado
     
    T4RFTMFW, Feb 9, 2016
    #9598
  19. Feb 9, 2016 at 12:59 PM
    #9599
    la0d0g

    #9599
    la0d0g Its 4 o’clock somewhere

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    And today is national pizza day too!
     
    la0d0g, Feb 9, 2016
    #9599
  20. Feb 9, 2016 at 1:28 PM
    #9600
    horstuff

    #9600
    horstuff Re-member

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    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???
     
    horstuff, Feb 9, 2016
    #9600
Page 480 of 986

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