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  1. #501
    Join Date
    Nov 2005
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    Pagosa Springs CO
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    995
    Quote Originally Posted by riser3 View Post
    No capers?
    They were under the lox so they don't roll away.

  2. #502
    Join Date
    Sep 2006
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    Fraggle Rock, CO
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    ^^^ 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.

  3. #503
    Join Date
    Dec 2012
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    I can still smell Poutine.
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    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.

  4. #504
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    Nov 2005
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    Pagosa Springs CO
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    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.

  5. #505
    Join Date
    Nov 2005
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    Making the Bowl Great Again
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    13,779
    Still not pizza though.

  6. #506
    Join Date
    Jul 2002
    Location
    Suckramento
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    21,436
    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.


  7. #507
    Join Date
    Nov 2002
    Location
    EWA
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    22,006
    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.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  8. #508
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
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    24,508
    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?

  9. #509
    Join Date
    Nov 2008
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    between campus and church
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    Eggplant parmigiana pizza

    Click image for larger version. 

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  10. #510
    Join Date
    Sep 2006
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    Fraggle Rock, CO
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    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.

  11. #511
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    Nov 2008
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    between campus and church
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    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. 

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  12. #512
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    Nov 2005
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    Pagosa Springs CO
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    995
    I'm trying the 72hr dough recipe from Baking Steel. Twenty four hours left of the cold ferment.Click image for larger version. 

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  13. #513
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    Click image for larger version. 

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    Soppressata, radish and garlic scapes.
    The 72hr dough was awesome. It tasted like the no knead bread.

  14. #514
    Join Date
    Nov 2016
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    SEA>DEN>Spokanistan
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    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. 

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  15. #515
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    Feb 2008
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    here and there
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    I recall going to the pizza buffet years ago and the pineapple ham pizza was always very lonely.
    watch out for snakes

  16. #516
    Join Date
    Dec 2012
    Posts
    17,749
    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

  17. #517
    Join Date
    Aug 2007
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    Bottom feeding
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    10,828
    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

  18. #518
    Join Date
    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by SkiLyft View Post

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

  19. #519
    Join Date
    Jul 2002
    Location
    Suckramento
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    21,436
    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. 

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    https://youtu.be/M6YbxSv1gmc
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  20. #520
    Join Date
    Dec 2007
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    No of SoBo, So of NoBo
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    2,284
    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

  21. #521
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    Feb 2008
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    here and there
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    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

  22. #522
    Join Date
    Jul 2009
    Location
    Seattle
    Posts
    923
    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.

  23. #523
    Join Date
    Oct 2006
    Location
    Bellevue
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    7,431
    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.

  24. #524
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    Sep 2006
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    Fraggle Rock, CO
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    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.

  25. #525
    Join Date
    Dec 2012
    Posts
    17,749
    Or cook the crust a bit 1st then add toppings.
    "timberridge is terminally vapid" -- a fortune cookie in Yueyang

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