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  1. #1276
    Join Date
    Jan 2006
    Location
    Carbondale
    Posts
    11,604
    New ooni
    Click image for larger version. 

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    Sent from my iPhone using TGR Forums
    www.dpsskis.com
    www.point6.com
    formerly an ambassador for a few others, but the ski industry is... interesting.
    Fukt: a very small amount of snow.

  2. #1277
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,554
    Nice job, great gift to be getting!


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  3. #1278
    Join Date
    Sep 2010
    Posts
    1,822
    We tried out the Koda 16 that I got my wife for Christmas tonight. old goat's gender essentialism held and I did the actual cooking (though my wife did all the prep). The process started disastrously when when I/we ruined the no knead dough my wife had started last night by cooking lunch on the stove while it was rising in the turned off oven. We were excited to try though so just bought some pre-made dough at the store.

    Click image for larger version. 

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    This is the first of the two. I singed the outer crust a little less on the second, but didn't take any pictures. I should have oriented the oven so it was a bit better sheltered from the wind that kicked up. Overall, it was good. I think with a bit thinner stretch we might have gotten a slightly crispier crust in the middle, but it wasn't soggy at all.

    I was pleased and even with the store bought dough I liked it more than the local place we generally patronize. We're probably going to try making dough again tonight though to see how that goes.

    As a big bonus, my picky 5 year old loved it, so that will keep it as a stable.

  4. #1279
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    20,482
    Quote Originally Posted by bendtheski View Post
    Everybody got crusts last night. CHRISTMAS CRUST FOR THE DOGGOS!!!


    Sent from my iPhone using TGR Forums
    My dog loves pizza crust
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  5. #1280
    Join Date
    Jan 2006
    Location
    Carbondale
    Posts
    11,604
    Quote Originally Posted by MarcusBrody View Post
    We tried out the Koda 16 that I got my wife for Christmas tonight. old goat's gender essentialism held and I did the actual cooking (though my wife did all the prep). The process started disastrously when when I/we ruined the no knead dough my wife had started last night by cooking lunch on the stove while it was rising in the turned off oven. We were excited to try though so just bought some pre-made dough at the store.

    Click image for larger version. 

Name:	PXL_20211227_022008800.jpg 
Views:	86 
Size:	1.26 MB 
ID:	398354

    This is the first of the two. I singed the outer crust a little less on the second, but didn't take any pictures. I should have oriented the oven so it was a bit better sheltered from the wind that kicked up. Overall, it was good. I think with a bit thinner stretch we might have gotten a slightly crispier crust in the middle, but it wasn't soggy at all.

    I was pleased and even with the store bought dough I liked it more than the local place we generally patronize. We're probably going to try making dough again tonight though to see how that goes.

    As a big bonus, my picky 5 year old loved it, so that will keep it as a stable.
    We'll need to be careful, it only takes me an hour to make a batch of neo and a batch of sourdough.... Our kids ask for it every third day or so.

    Nice looking pie. That's about where I like mine
    www.dpsskis.com
    www.point6.com
    formerly an ambassador for a few others, but the ski industry is... interesting.
    Fukt: a very small amount of snow.

  6. #1281
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    7,778
    Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.

    Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.

    Click image for larger version. 

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ID:	399762

  7. #1282
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,554
    Click image for larger version. 

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    First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.

    Meat sweats all-around!



    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  8. #1283
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    20,482
    Quote Originally Posted by Supermoon View Post
    Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.

    Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.

    Click image for larger version. 

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ID:	399762
    I like the TJ dough. They have a sourdough sometimes
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  9. #1284
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    20,482

    The Home-made Pizza thread

    Quote Originally Posted by bendtheski View Post
    Click image for larger version. 

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ID:	399773
    First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.

    Meat sweats all-around!



    Sent from my iPhone using TGR Forums
    Somebody wants pizza please!
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  10. #1285
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    7,166
    Did a couple last night with some different dough balls I prepped. Mostly experimenting, it's been a while. Not enough rise, I think I need to turn the heat up and maybe rest longer.
    We eat the mistakes too. Click image for larger version. 

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  11. #1286
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
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    3,554
    Quote Originally Posted by Supermoon View Post
    Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.

    Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.

    Click image for larger version. 

Name:	IMG_6340.JPG 
Views:	77 
Size:	139.9 KB 
ID:	399762
    I assemble the pies on a floured cutting board, then transfer to a peel dusted with corn meal. I still have trouble if the dough is a little wet, or if sauce soaks through, but my recovery skillz are necessarily as developed as my launch.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  12. #1287
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    7,778
    Yeah, a peel is in my future I think.

  13. #1288
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    976
    Quote Originally Posted by bendtheski View Post
    I assemble the pies on a floured cutting board, then transfer to a peel dusted with corn meal. I still have trouble if the dough is a little wet, or if sauce soaks through, but my recovery skillz are necessarily as developed as my launch.


    Sent from my iPhone using TGR Forums
    What’s your technique to get from cutting board to peel?

    You slide it, lift or what?

  14. #1289
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    19,860
    I stretch the crust in the air and on a floured cutting board, then transfer to a floured and semolina dusted peel and restretch it as necessary before topping it. I use a homemade wood peel (just a piece of 1/4 plywood with a short handle) to put the pizza in the oven and a metal peel to take it out. (I bought the metal one before I found out that metal sticks worse. ) Cornmeal works well in place of the semolina but I don't like the crunchiness of it for pizza. I do use it for bread.

  15. #1290
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
    Posts
    3,554
    Quote Originally Posted by Mr. Mike View Post
    What’s your technique to get from cutting board to peel?

    You slide it, lift or what?
    I dust it, then try to slide the peel under spatula style. It usually only makes it half way, then I pinch-pull the rest of the way on, re-shape if it took a lot of pulling, and give it a little shake to make sure it isn’t going to bind on launch. If it’s sticking to the peel at this point, it isn’t going to launch for shit.


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  16. #1291
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    18,162
    Quote Originally Posted by bendtheski View Post
    Click image for larger version. 

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ID:	399773
    First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.

    Meat sweats all-around!



    Sent from my iPhone using TGR Forums
    I SMELL PEESHA!!!

  17. #1292
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    6,887
    Ooni makes good pies
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    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.

  18. #1293
    Join Date
    Mar 2009
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    one of those gaper mountain towns
    Posts
    3,554
    Click image for larger version. 

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    “Don’t make a fuss dear, I’ll have your Spam. I love it!”


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  19. #1294
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    19,860
    Turnkish "pizza" (lahmajoun)
    The dough is a yeast dough containing honey and yoghurt. The topping is a coarse paste of ground beef, roasted red pepper, tomato paste, onion, and spices--especially cumin. After baking it's topped with thinned yoghurt and arugula and hot pepper flakes.
    Click image for larger version. 

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ID:	400933

  20. #1295
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    Mar 2009
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    one of those gaper mountain towns
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    ^I ruined at least one pie trying to fire with the arugula. That looks way better putting it on after.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  21. #1296
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    875
    Click image for larger version. 

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    Bulk fermentation progressing nicely.

  22. #1297
    Join Date
    Sep 2010
    Posts
    1,822
    We're a few more efforts in and our pizzas are improving. We switched dough recipes from a no-knead to one you knead a bit and I like it much better. Our previous attempts were too bready for my taste. We had some family friends over last night, made 7 pizzas, and I didn't butcher any of them. Which is very different from my first attempt cooking pizza for anyone outside the household.

    The only one I happened to take a picture of:
    Click image for larger version. 

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Views:	144 
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ID:	401533

  23. #1298
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    8,315
    The pies in this thread are looking top notch.

    As for the lahmacun, I much prefer pide.

  24. #1299
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    875
    Quote Originally Posted by MarcusBrody View Post
    We're a few more efforts in and our pizzas are improving. We switched dough recipes from a no-knead to one you knead a bit and I like it much better. Our previous attempts were too bready for my taste. We had some family friends over last night, made 7 pizzas, and I didn't butcher any of them. Which is very different from my first attempt cooking pizza for anyone outside the household.

    The only one I happened to take a picture of:
    Click image for larger version. 

Name:	Pizza123.jpg 
Views:	144 
Size:	1.43 MB 
ID:	401533
    That's a beauty Clark.

  25. #1300
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    The Home-made Pizza thread

    Click image for larger version. 

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    Habanero jerk spam Irish cheddar pineapple scallion cilantro alarm clock, and bbq bacon cheddar-jack scallion cilantro joint.

    The Spam came out better pre-fried and cut into strips. Need to work on Spam cracklins.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

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