All things pizza
- LeafMan66_67
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Re: The Official What's Cooking Thread [Food Porn]
Very nice. Is that spinach and goat cheese with the beets?
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- Jimmy
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Re: The Official What's Cooking Thread [Food Porn]
NASH wrote:Salad pie!
How'd it taste?
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Re: The Official What's Cooking Thread [Food Porn]
Spinach, goat cheese and pecans, drizzled with olive oil. Tomato sauce infused with a little bbq sauce, vinegar and raspberries.
It was pretty good for a start but needs work
The radiant heat burnt the pecans so they should have went on as garnish afterwards. Needed more spinach. Sauce needs tweaking. I cooked it four minutes because there was quite a load of stuff on it, wrong, it was overcooked.
It was pretty good for a start but needs work
The radiant heat burnt the pecans so they should have went on as garnish afterwards. Needed more spinach. Sauce needs tweaking. I cooked it four minutes because there was quite a load of stuff on it, wrong, it was overcooked.
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Re: The Official What's Cooking Thread [Food Porn]
Dear Greg,
Please expect us for dinner soon. Holy fuck, man, your pies always look epic!
XO,
Kirsten
(and also Keely, I suppose ).
Please expect us for dinner soon. Holy fuck, man, your pies always look epic!
XO,
Kirsten
(and also Keely, I suppose ).
- NASH
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Re: The Official What's Cooking Thread [Food Porn]
Ha ha ha!
Look forward to it!
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Look forward to it!
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- mr x
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Re: The Official What's Cooking Thread [Food Porn]
Looks good.
Beet pizzas I have made were better with pesto based sauce instead of tomato. You can change the greens a bit and certainly the seed types. A mix of golden and red beets looks really nice, sliced mandolin thin. I was moving towards a bit of orange somewhere in there as well, ala an old Michael Smith recipe.
Beet pizzas I have made were better with pesto based sauce instead of tomato. You can change the greens a bit and certainly the seed types. A mix of golden and red beets looks really nice, sliced mandolin thin. I was moving towards a bit of orange somewhere in there as well, ala an old Michael Smith recipe.
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- sleepyjamie
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Re: The Official What's Cooking Thread [Food Porn]
Beer revolution here has a pretty kick ass pizza where they put Caesar salad as toppings when it comes out of the oven
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Re: The Official What's Cooking Thread [Food Porn]
PS: We need MOAR photos of your cooks, Tubber
Apologies for the onslaught of photos to follow, folks. But these little fuckers are epic! EASTER EGG PIES
First round was epic but needed a little BAM so I added chilies and parm. That, took it over the top.
Apologies for the onslaught of photos to follow, folks. But these little fuckers are epic! EASTER EGG PIES
First round was epic but needed a little BAM so I added chilies and parm. That, took it over the top.
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- LeafMan66_67
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Re: The Official What's Cooking Thread [Food Porn]
Pie looks awesome - I had just mentioned to Alex a half hour ago that I'm going to try egg on a pie after seeing a place do it on TV
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Re: The Official What's Cooking Thread [Food Porn]
Thanks. I've only seen it done on large pies; a quail egg on every slice
I made the crust about double thickness compared to my usual thin crust, so it'd take longer to cook. These were 5 1/2 mins each. I allowed the eggs to warm to ambient for two hrs ahead. Left a hole for it in the center and poured it on after putting the pie on the stone.
The bacon, tomato, spinach, bocconcini, chilies and parm were wicked with the egg.
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I made the crust about double thickness compared to my usual thin crust, so it'd take longer to cook. These were 5 1/2 mins each. I allowed the eggs to warm to ambient for two hrs ahead. Left a hole for it in the center and poured it on after putting the pie on the stone.
The bacon, tomato, spinach, bocconcini, chilies and parm were wicked with the egg.
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- LeafMan66_67
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Re: The Official What's Cooking Thread [Food Porn]
Ran the kamado for 10 hours today with the smoked meatballs, burgers for lunch, smoked chicken for weekday lunches and finished off with a few pies. Smoked sausage and peppers here.
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- LeafMan66_67
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Re: The Official What's Cooking Thread [Food Porn]
Thanks, however sausage is store bought, but slow smoked at home for some additional flavor. I've made my own Italian sausage (minus casings) to use as a crumbled topping in the past and will probably experiment a bit more over the summer.mumblecrunch wrote: LeafMan, do you make your own sausage or is that bought? It looks awesome.
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Re: The Official What's Cooking Thread [Food Porn]
Brilliant. Gotta try the egg pizza.NASH wrote:PS: We need MOAR photos of your cooks, Tubber
Apologies for the onslaught of photos to follow, folks. But these little fuckers are epic! EASTER EGG PIES
First round was epic but needed a little BAM so I added chilies and parm. That, took it over the top.
- sleepyjamie
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Re: The Official What's Cooking Thread [Food Porn]
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Topaz SMaSH
Cranberry Rye Saison
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Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
- Tony L
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Re: The Official What's Cooking Thread [Food Porn]
Jeez, Jamie that pie looks epic.
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Re: The Official What's Cooking Thread [Food Porn]
It's a work in progress but I'm getting better.
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Re: All things pizza
Looks wicked good.
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter.
- sleepyjamie
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Re: All things pizza
i'm wondering what temps and times you guys are doing your pizzas at? I'm finding that my pizzas are nice and good for the crust, but the topping/cheese isnt melded together like takeout pizzas. I've been heating mine for 30 min up to 550F and baking the pie for about 6-8 minutes. I'm wondering If I'm using too much toppings, or perhaps I should lower the heat deflector, or raise the stone? Currently I have the pizza stone on top of the heat deflector, but I could add spacing between it. Thoughts?
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- RubberToe
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Re: All things pizza
Read NASH's recent pizza posts. He's been doing short times like 4 or 5 minutes. My pies today were like 7 and 9 minutes, 550 - 600F. The shorter one wasn't quite done. These are thin crust pizzas with not a lot of toppings.
I pre heated the kamado today for about an hour or more. I had my 4 firebricks, broken pizza stone, and good pizza stone on top of that, all on the top rack (my first time trying this). What Greg said about preheating time recently made me think, and also looking at his pics of the stone on the rack.
Another thing is your dough, and style of pizza. How much hydration? Too low and it'll burn easier. A thick pizza will take longer. Probably a different time / temperature combo as well. I like these Neapolatin style pizzas so I'm going to work on them for a while. Lots to learn. Fun stuff too.
I pre heated the kamado today for about an hour or more. I had my 4 firebricks, broken pizza stone, and good pizza stone on top of that, all on the top rack (my first time trying this). What Greg said about preheating time recently made me think, and also looking at his pics of the stone on the rack.
Another thing is your dough, and style of pizza. How much hydration? Too low and it'll burn easier. A thick pizza will take longer. Probably a different time / temperature combo as well. I like these Neapolatin style pizzas so I'm going to work on them for a while. Lots to learn. Fun stuff too.
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- dexter
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Re: All things pizza
I find if I cook thinner cracker like crusts higher in the dome I get much crisper tops, and with the thin base it's done in 5 minutes on average. And rubbertoe you're right it's all about the dough you make or use, I've tried probably 20 different recipes and I think I've found the one I like for thin crusts. I'd love to make a deep dish properly but I've failed on every attempt I've tried.
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Re: All things pizza
Deep dish Chicaco style I find the easiest to not fuck up. The cast iron has something to do with that. Also, my crust for that sucks.
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Re: All things pizza
Deep dish style. I fried the bacon and sausage in a 14" nonstick pan and then used that same unwashed pan to bake the pie. Sweet sweet bacon grease baked right into the crust. Mmmmmmm. Topped it the typical Chicago style with cheese first and then meat, veggies then sauce and more cheese.
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- NASH
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Re: The Official What's Cooking Thread [Food Porn]
I'm still in flour and dough-test-mode. These are 4 1/2 minute pies....
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- GAM
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Re: The Official What's Cooking Thread [Food Porn]
Did the bottom cook up as nice as the top?
Sandy
Sandy
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Re: The Official What's Cooking Thread [Food Porn]
That's right, it was flawlessly executed pieGAM wrote:Did the bottom cook up as nice as the top?
Sandy
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