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  1. #951
    Join Date
    Feb 2005
    Posts
    19,203
    Some quality birthday party pies here.
    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  2. #952
    Join Date
    Jan 2008
    Location
    truckee
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    23,111
    Quote Originally Posted by Skidog View Post
    What no kale? Amateur..best be using vegan "cheese" too.

    Sent from my Pixel 4a (5G) using TGR Forums mobile app
    I'd use kale but I love the stuff so much that when I buy some it's gone by the time I get home. Gotta work on my self control. In the meantime newspaper works just as well.

  3. #953
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    4,281
    some pies from last night. thanks for all the great ideas.
    chicken bacon ranch with red onion

    classic pepperoni

    clams casino. instructions unclear if red bell pepper or spicy pepper flakes, so we put both on for good measure

    red pesto, pine nuts, feta, arugula

    overall this thing kicks ass. still working on figuring out temps and keeping it from charring, but we're super pleased so far.

  4. #954
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    4,875
    Tried a Tonda style rolled crust, crispy, pepperoni and mozz with a balsamic glaze. Charred it a bit on the one edge, gotta turn that thin stuff quickly.

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  5. #955
    Join Date
    Nov 2002
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    Behind the Zion Curtain
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    4,875
    Click image for larger version. 

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  6. #956
    Join Date
    Sep 2015
    Posts
    207
    You guys have inspired me. Found a koda 16 in stock.

    Like everything else, of course there are enthusiasts and forums, so I went down that rabbit hole....

    https://r.tapatalk.com/shareLink/top...ink_source=app

    One thing that has helped my crust browning and not burning is their second hack, using the finishing nails to block off some of the propane ports near the back corner.


  7. #957
    Join Date
    Mar 2006
    Location
    The bottom of LCC
    Posts
    5,750
    That is a really good looking pie. Nice leopard'ing on the crust.

  8. #958
    Join Date
    Dec 2006
    Location
    New England
    Posts
    1,367
    I haven’t made pizza in way too long, and have been craving it for awhile. Today was the day. Made a sausage & ricotta, and a chicken & broccoli. Pleased with the results coming from my crappy electric oven. Need to get an Ooni soon but afraid of the resulting weight gain...

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    Quote Originally Posted by JoeStrummer
    The universe that is a vehicle is a funny and delicate thing. I fucked my wife in the back seat of our Saab in the parking lot before a Social D / Superchunk show at Red Rocks. After that the radio never worked again.

  9. #959
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    21,434

    The Home-made Pizza thread

    Last night grilled a Piedmontese picanah
    steak (cap of the round), with chimichurri. if you haven’t tried Piedmontese beef, do so
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  10. #960
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    9,925
    Click image for larger version. 

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  11. #961
    Join Date
    Mar 2006
    Location
    The bottom of LCC
    Posts
    5,750
    Real nice! ^

    Nacho cheese base, chorizo, pasilla pepper, roasted corn, red onion
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    Meat lovers + jalapeño
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  12. #962
    Join Date
    Feb 2005
    Posts
    19,203
    Had some spicy tuna leftover from sushi. Made a pie with shallots, fresh mozzarella, Oaxaca, and basil. It was absolutely fantastic.

    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  13. #963
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    4,875
    My experiment with freezing dough was mixed. Had one ball that worked well, one that tore every time it got thin and one that made a thick crust pizza. I had put it in a warm temp for two hours, divided it into tupperware containers and fridge proofed it for 48 hours. Frozen after that. Took it out in the morning and let it room temp all day.

    It was a bit sticky straight out of the container and took a fair amount of flour to make it manageable. I’m getting much better at limiting the launch semolina and leaving that burning crap on the bottom.

    Next sunshine day I’m bringing the Ooni to the bypass.

    My puffy crust pizza, I’ll probably not freeze them anymore.

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  14. #964
    Join Date
    Nov 2002
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    Behind the Zion Curtain
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    Took the show on the road with mixed results. I made a batch of dough using my usual technique. Made the dough Friday after work, two hour warm spot, then balled up/separated and into the fridge in tupperware.

    I was lazy and didn’t get to the Bird till 11 on Sunday, put the tupperwares on the dash and skied till 3:30. Fired up the Ooni and got my assembly board and peel ready. When I got the doughs off the dash they had a light brown skin on them. They were a bit tackier than usual pulling them out of the tupperware and it took more flour to handle than I’m used to.

    Three of them turned out fantastic, one developed a hole after adding toppings and one wadded up on an attempted turn. The two failures ended up in the bypass snowbank and will be eaten by something.

    Click image for larger version. 

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    I didn’t get any pics of the successes, they were eaten quickly. Next time I may try a cooler with a heated rice bag instead of the dash. I don’t think the sun hitting them helped any. Getting them to room temp in an uncontrolled environment will be the crux.

  15. #965
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    1,054
    You may have to go all out and ski with your dough balls in your vest pocket to get them to the perfect temp.

  16. #966
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    7,431
    Not quite as fancy as taking the oven to the ski area, but this nytimes article had some interesting ideas about how restaurants are modifying their pizzas to travel home better or to be reheated.
    I'm thinking to try the inverted cheese-sauce method sometime soon. Maybe for bringing up to ski and reheating.

    I also wonder if the altitude shift might have been an issue? 3k up suddenly might cause the dough to lose some air if the dough doesn't stretch enough, fast enough.

    https://www.nytimes.com/2021/03/08/d...n-squares.html

  17. #967
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    Nov 2002
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    Behind the Zion Curtain
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    Quote Originally Posted by abraham View Post

    I also wonder if the altitude shift might have been an issue? 3k up suddenly might cause the dough to lose some air if the dough doesn't stretch enough, fast enough.
    Yeah, I definitely think that played a part. My balls developed bubbles on the dash, (heh). At home I’m also using a fair bit of counter space to get all the toppings ready, and then assembling on the peel. The tailgate alone kinda limits things.

    Next time I’m grabbing my large table from my trailer, I kept it easy with a simple margherita neopolitan. I had pepperoni, nduja, ham and pineapple but didn’t have the space to get everything out.

    I have a feeling at some point I’ll have my generator and kitchen-aide up there trying dough at altitude, heh.

  18. #968
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
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    4,875
    Was hoping to cook on the bypass but the weather wasn’t conducive. Had some dough left over, daughter came over and made a pie.

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  19. #969
    Join Date
    Feb 2005
    Posts
    19,203
    Poor dogge want the roni.

  20. #970
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,506
    Quote Originally Posted by MakersTeleMark View Post
    Poor dogge want the roni.
    "No begging dogs!!!"

  21. #971
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    23,111
    Quote Originally Posted by BobMc View Post
    Took the show on the road with mixed results. I made a batch of dough using my usual technique. Made the dough Friday after work, two hour warm spot, then balled up/separated and into the fridge in tupperware.

    I was lazy and didn’t get to the Bird till 11 on Sunday, put the tupperwares on the dash and skied till 3:30. Fired up the Ooni and got my assembly board and peel ready. When I got the doughs off the dash they had a light brown skin on them. They were a bit tackier than usual pulling them out of the tupperware and it took more flour to handle than I’m used to.

    Three of them turned out fantastic, one developed a hole after adding toppings and one wadded up on an attempted turn. The two failures ended up in the bypass snowbank and will be eaten by something.

    Click image for larger version. 

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    I didn’t get any pics of the successes, they were eaten quickly. Next time I may try a cooler with a heated rice bag instead of the dash. I don’t think the sun hitting them helped any. Getting them to room temp in an uncontrolled environment will be the crux.
    IME experience messed up pizzas--holes, wadded up, etc--taste just fine. No fun to clean up after though.

  22. #972
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    23,111
    Quote Originally Posted by BobMc View Post
    Took the show on the road with mixed results. I made a batch of dough using my usual technique. Made the dough Friday after work, two hour warm spot, then balled up/separated and into the fridge in tupperware.

    I was lazy and didn’t get to the Bird till 11 on Sunday, put the tupperwares on the dash and skied till 3:30. Fired up the Ooni and got my assembly board and peel ready. When I got the doughs off the dash they had a light brown skin on them. They were a bit tackier than usual pulling them out of the tupperware and it took more flour to handle than I’m used to.

    Three of them turned out fantastic, one developed a hole after adding toppings and one wadded up on an attempted turn. The two failures ended up in the bypass snowbank and will be eaten by something.

    Click image for larger version. 

Name:	6693B5FB-1DC6-4671-A627-2D1D7E4CE64E.jpg 
Views:	90 
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ID:	367563

    I didn’t get any pics of the successes, they were eaten quickly. Next time I may try a cooler with a heated rice bag instead of the dash. I don’t think the sun hitting them helped any. Getting them to room temp in an uncontrolled environment will be the crux.
    IME messed up pizzas (all of mine) taste just fine. If I threw all my messed up pizzas into the snow I would starve, and attract bears. They are a pain to clean up after though.

  23. #973
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    1,054
    Quote Originally Posted by durangobrad View Post
    You guys have inspired me. Found a koda 16 in stock.

    Like everything else, of course there are enthusiasts and forums, so I went down that rabbit hole....

    https://r.tapatalk.com/shareLink/top...ink_source=app

    One thing that has helped my crust browning and not burning is their second hack, using the finishing nails to block off some of the propane ports near the back corner.
    The post you linked to says you need to cut down the finishing nails. How did you cut them?

  24. #974
    Join Date
    May 2007
    Location
    Sandy, Utah
    Posts
    14,410
    Last night Click image for larger version. 

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    Sent from my Pixel 4a (5G) using TGR Forums mobile app

  25. #975
    Join Date
    Feb 2005
    Posts
    19,203
    Your topping distribution befuddles me.

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