Page 21 of 24 FirstFirst ... 16 17 18 19 20 21 22 23 24 LastLast
Results 501 to 525 of 581
  1. #501
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,267
    Quote Originally Posted by Powder Ho View Post
    Attachment 287945
    Bagel and lox.
    No capers?

  2. #502
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    600
    Quote Originally Posted by riser3 View Post
    No capers?
    They were under the lox so they don't roll away.

  3. #503
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,602
    ^^^ See that, kids. That's a pro move right there.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  4. #504
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,267
    Quote Originally Posted by Powder Ho View Post
    They were under the lox so they don't roll away.
    Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

  5. #505
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    600
    Quote Originally Posted by riser3 View Post
    Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.
    Thanks.

  6. #506
    Join Date
    Nov 2005
    Location
    Hugh's Mom's House
    Posts
    11,830
    Still not pizza though.

  7. #507
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,212
    Quote Originally Posted by Powder Ho View Post
    I baked a pizza dough with everything bagel seasoning on the edge. After it cooled I added cream cheese, capers, tomatoes, red onion, dill and lox.
    Looks real geshmak
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  8. #508
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    14,647
    Quote Originally Posted by riser3 View Post
    Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.
    I'm with PH - when I make bagels with cream cheese and smoked salmon I put the capers on the cheese with the salmon on top so they don't end up all over the place. Technically not correct but practical IMO.
    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  9. #509
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,267
    Quote Originally Posted by KQ View Post
    I'm with PH - when I make bagels with cream cheese and smoked salmon I put the capers on the cheese with the salmon on top so they don't end up all over the place. Technically not correct but practical IMO.
    If it's open face I put some of the cream cheese on both sides, so that one gets the color contrasts and it holds it all together. If it is closed, who cares?

  10. #510
    Join Date
    Nov 2008
    Posts
    5,551
    Eggplant parmigiana pizza

    Click image for larger version. 

Name:	IMG_3868.jpg 
Views:	58 
Size:	1.65 MB 
ID:	288200

  11. #511
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,602
    Dang. That's pretty nice right there.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  12. #512
    Join Date
    Nov 2008
    Posts
    5,551
    Second one got caught on the peel as I slid it onto the stone so it’s a little funky.

    Click image for larger version. 

Name:	IMG_3869.jpg 
Views:	69 
Size:	1.64 MB 
ID:	288207

  13. #513
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    600
    I'm trying the 72hr dough recipe from Baking Steel. Twenty four hours left of the cold ferment.Click image for larger version. 

Name:	image.jpg 
Views:	54 
Size:	558.8 KB 
ID:	288286

  14. #514
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    600
    Click image for larger version. 

Name:	image.jpg 
Views:	50 
Size:	908.8 KB 
ID:	288343
    Soppressata, radish and garlic scapes.
    The 72hr dough was awesome. It tasted like the no knead bread.

  15. #515
    Join Date
    Nov 2016
    Location
    SEA>DEN>Spokanistan
    Posts
    1,081
    Standard OG recipe
    Jalapeños, ham, garden grown tomatoes and the ever so polarizing pineapple.

    ...because yes, it does belong on a pizza.

    Click image for larger version. 

Name:	IMG_1319.JPG 
Views:	59 
Size:	214.2 KB 
ID:	288501

  16. #516
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,835
    I recall going to the pizza buffet years ago and the pineapple ham pizza was always very lonely.
    watch out for snakes

  17. #517
    Join Date
    Dec 2012
    Posts
    9,269
    A place w/ a pizza buffet is really the type of pizza place you should stay away from.
    "timberridge is terminally vapid" -- a fortune cookie in Yueyang

  18. #518
    Join Date
    Aug 2007
    Location
    Bottom feeding
    Posts
    7,131
    I’ve never seen one done correctly in the States, but a pizza buffet is pretty common for lunch spots in Italy.
    Well maybe I'm the faggot America
    I'm not a part of a redneck agenda

  19. #519
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,267
    Quote Originally Posted by SkiLyft View Post

    ...because yes, it does belong on a pizza.
    $#&;@! NO! It. Does. Not.

  20. #520
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,212
    Quote Originally Posted by SkiLyft View Post
    Standard OG recipe
    Jalapeños, ham, garden grown tomatoes and the ever so polarizing pineapple.

    ...because yes, it does belong on a pizza.

    Click image for larger version. 

Name:	IMG_1319.JPG 
Views:	59 
Size:	214.2 KB 
ID:	288501
    https://youtu.be/M6YbxSv1gmc
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  21. #521
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
    Posts
    2,262
    I don't get the hate on pineapple pizza. Toppings are all about balancing flavors. Pineapple adds sweet and tangy, which goes really well with rich and fatty (cheese, meats). There's a reason that al pastor is the king of the taco cart.
    Outlive the bastards - Ed Abbey

  22. #522
    Join Date
    Feb 2008
    Location
    here and there
    Posts
    14,835
    I luv me sum grilled pineapple.

    Pair it with city ham or maybe that Hawaiian barbecue stuff.


    ETA, googled a bit and found some good looking Hawaiian barbecue sauce that would go well on any meat which could then be a topping for pie or by itself.

    https://www.fromvalerieskitchen.com/...n-bbq-chicken/
    Last edited by SB; 07-15-2019 at 08:04 PM.
    watch out for snakes

  23. #523
    Join Date
    Jul 2009
    Location
    Seattle
    Posts
    853
    My friends live in a fancy apartment building, their building has a pizza oven on the rooftop deck. It's a brick and gas oven, seemed really sweet, but I had a hard time cooking in it. Any tips?

    We set it to 550 degrees.
    The bottoms of our pizzas weren't getting cooked very well, especially in relation to the top.
    Maybe we needed to give the brick more time to heat up before putting the pizzas in? It took probably 25 minutes to get to temp after we turned it on.

  24. #524
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    5,069
    Quote Originally Posted by sklar View Post
    My friends live in a fancy apartment building, their building has a pizza oven on the rooftop deck. It's a brick and gas oven, seemed really sweet, but I had a hard time cooking in it. Any tips?

    We set it to 550 degrees.
    The bottoms of our pizzas weren't getting cooked very well, especially in relation to the top.
    Maybe we needed to give the brick more time to heat up before putting the pizzas in? It took probably 25 minutes to get to temp after we turned it on.
    Yeah you need to give it a bunch of time to get up to temp.

  25. #525
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,602
    Takes a long while to get the temp up on the stones at the bottom. 45m is probably the minimum preheating time after the oven gets to temp. And I'd go with a higher temp. Maybe shoot for 700ish and see how that treats you.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

Similar Threads

  1. Home Made Garbage Plate
    By Lurch in forum The Padded Room
    Replies: 37
    Last Post: 03-22-2008, 11:14 PM
  2. Replies: 58
    Last Post: 02-01-2005, 04:55 PM
  3. Utah MINI Last minute stuff-dump it here thread
    By Buzzworthy in forum TGR Forum Archives
    Replies: 64
    Last Post: 12-16-2004, 10:50 AM
  4. "Stoke Thread of the Summer" award goes to....
    By powstash in forum TGR Forum Archives
    Replies: 15
    Last Post: 09-16-2004, 09:41 PM
  5. Pick a sports celebrity, any sports celebrity...
    By gonzo in forum TGR Forum Archives
    Replies: 36
    Last Post: 01-09-2004, 02:25 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •