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Thread: Watcha cookin'?

  1. #4101
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    Waldorf salad! Great idea. Potatoes look perfect.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  2. #4102
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    It's a long way from a classic Waldorf, but that was the inspiration. Potatoes were supposed to a gallette kinda thing but they somehow badly stuck to a well greased and seasoned cast iron skillet. Still tasted good.

  3. #4103
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    ^^ DTM that pork loin looks amazing!!

    skillet taters have enough brown on them to still look tasty too

  4. #4104
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    Made a little sauce this afternoon for the fridge
    Click image for larger version. 

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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.

  5. #4105
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    Waited for months for this custom fermenting crock. Breaking it in with a very bold Kimchi. Beyond happy.

    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

  6. #4106
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    Quote Originally Posted by MakersTeleMark View Post
    Waited for months for this custom fermenting crock. Breaking it in with a very bold Kimchi. Beyond happy.

    that is a legit crock. who made it? and what's your kimchi recipe?

    we have a big crock and meant to do sauerkraut in it but we kept eating all of our garden cabbage raw since it was so tasty.

    next year we'll plant more and actually ferment that shit.

    Sent from my Pixel 4 using Tapatalk

  7. #4107
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    DTM, how did you prepare that pork? It looks delicious. I have a couple whole loins in the freezer.

  8. #4108
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    Quote Originally Posted by glademaster View Post
    DTM, how did you prepare that pork? It looks delicious. I have a couple whole loins in the freezer.
    The cross-hatching was done to break up the silver skin so it wouldn't contort itself into a weird shape while it cooked. Seasoned with salt and a rub comprised of equal parts onion powder, garlic powder, dill and black pepper. Cooked on the grill indirect at 250* with cherry smoke for the first ~1.5 hours until it got to 135* internal, which took about 2.5 hours but YMMV. Rested for about 15 minutes before serving, though 30 minutes would have been better. Smoke is optional but nice if you can swing it.

  9. #4109
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    Hot damn, I thought it was done in the oven. That sounds tasty. Thanks.

  10. #4110
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    Quote Originally Posted by tgapp View Post
    that is a legit crock. who made it? and what's your kimchi recipe?

    we have a big crock and meant to do sauerkraut in it but we kept eating all of our garden cabbage raw since it was so tasty.

    next year we'll plant more and actually ferment that shit.

    Sent from my Pixel 4 using Tapatalk
    https://www.etsy.com/shop/MarkCampbellCeramics

    And I basically use this recipe, but add fermented brine shrimp, and left out the asian pear:

    https://nerdswithknives.com/easy-home-made-kimchi/
    Last edited by MakersTeleMark; 09-22-2020 at 07:19 PM.
    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

  11. #4111
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    Tried a sheet pan pizza tonight. Some call it grandma pizza.

    Dough made from scratch. Sauce 2 cans san marzano tomatoes, 4 cloves garlic and a handful of chopped basil.
    Next time I think I would par cook the crust maybe 10 min. The bottom didn't crisp as expected even at 500*, before toppings were done. Also a bit overcooked. Only got pics one one finished. Other was half cheese half black olives and peppers.
    Aside from the bottom not crisping as I'd like the dough was super light and fluffy, almost melted in mouth. Would for sure make again. Click image for larger version. 

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    Sent from my Pixel 2 using TGR Forums mobile app

  12. #4112
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    Reminds me of pizza day at school.... best day of the week.

  13. #4113
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    Quote Originally Posted by m2711c View Post
    Reminds me of pizza day at school.... best day of the week.
    Friday since I went to catholic school. Fish sandwich or pizza square. I still love em both. Guilty pleasures.

    Thankfully this tasted much better

    Sent from my Pixel 2 using TGR Forums mobile app

  14. #4114
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    I see a souped up totinos in my future for dinner tonight. Brings back the cafeteria feelz.
    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

  15. #4115
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    Dec 2005
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    Ended up doing asian style pork belly sliders. Also made some bang-bang tots(bang-bang sauce, green onions, and diced jalepenos). Sorry for the crap photos but it was delicious. Only used half the pork belly and gonna prob do some burnt ends type deal with the rest.Click image for larger version. 

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    Sent from my SAMSUNG-SM-G930A using TGR Forums mobile app

  16. #4116
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    Lunch lady crave fulfilled.

    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

  17. #4117
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    ^^^ Whole lotta win going on 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.

  18. #4118
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    Quote Originally Posted by Skidog View Post
    Tried a sheet pan pizza tonight. Some call it grandma pizza.

    Dough made from scratch. Sauce 2 cans san marzano tomatoes, 4 cloves garlic and a handful of chopped basil.
    Next time I think I would par cook the crust maybe 10 min. The bottom didn't crisp as expected even at 500*, before toppings were done. Also a bit overcooked. Only got pics one one finished. Other was half cheese half black olives and peppers.
    Aside from the bottom not crisping as I'd like the dough was super light and fluffy, almost melted in mouth. Would for sure make again. Click image for larger version. 

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    Sent from my Pixel 2 using TGR Forums mobile app
    We have been doing a lot of pan pizzas as of late.

    Even at 500 we need to pre cook the dough 5-10 minutes to get it crisped up to our liking.

    Any olive oil added to your sauce? We do it the way you do but with EVOO and not the basil , may need to drop some in next time.

    I’m thinking pizza tonight or tomorrow now.


    Sent from my iPhone using Tapatalk

  19. #4119
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    May 2007
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    Quote Originally Posted by HD333 View Post
    We have been doing a lot of pan pizzas as of late.

    Even at 500 we need to pre cook the dough 5-10 minutes to get it crisped up to our liking.

    Any olive oil added to your sauce? We do it the way you do but with EVOO and not the basil , may need to drop some in next time.

    I’m thinking pizza tonight or tomorrow now.


    Sent from my iPhone using Tapatalk
    Evoo in the dough 2tablespoons

    sheet trays liberally covered in oil. No oil in sauce. I am going to precook next time. Again other than the bottom the crust was great...first foray into the sheet pan deal. Tweaking required.

    I also need to drain more liquid out of the canned tomatoes. The sauce was a bit watery..again, tweaks.

    All in all will for sure make again. Takes so little time to get a great tasting pizza.

  20. #4120
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    Quote Originally Posted by Skidog View Post
    Evoo in the dough 2tablespoons

    sheet trays liberally covered in oil. No oil in sauce. I am going to precook next time. Again other than the bottom the crust was great...first foray into the sheet pan deal. Tweaking required.

    I also need to drain more liquid out of the canned tomatoes. The sauce was a bit watery..again, tweaks.

    All in all will for sure make again. Takes so little time to get a great tasting pizza.
    Yeah we drain almost all of the liquid out of the tomatoes and add a little EVOO to the sauce.

    We also use cornmeal on the pan not OO, perhaps that may help you crisp up a little more?

    Your pizza looks great.


    Sent from my iPhone using Tapatalk

  21. #4121
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    May 2007
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    Quote Originally Posted by HD333 View Post
    Yeah we drain almost all of the liquid out of the tomatoes and add a little EVOO to the sauce.

    We also use cornmeal on the pan not OO, perhaps that may help you crisp up a little more?

    Your pizza looks great.


    Sent from my iPhone using Tapatalk
    Thanks....

  22. #4122
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    Quote Originally Posted by MakersTeleMark View Post
    Lunch lady crave fulfilled.
    FUCK ME that looks good. I unashamedly love Totinos.

  23. #4123
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    Seattle
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    Last night was Coq au Vin. A sure sign of impending autumn.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  24. #4124
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    Quote Originally Posted by Skidog View Post
    Tried a sheet pan pizza tonight. Some call it grandma pizza.

    Dough made from scratch. Sauce 2 cans san marzano tomatoes, 4 cloves garlic and a handful of chopped basil.
    Next time I think I would par cook the crust maybe 10 min. The bottom didn't crisp as expected even at 500*, before toppings were done. Also a bit overcooked. Only got pics one one finished. Other was half cheese half black olives and peppers.
    Aside from the bottom not crisping as I'd like the dough was super light and fluffy, almost melted in mouth. Would for sure make again. Click image for larger version. 

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    Sent from my Pixel 2 using TGR Forums mobile app
    I do my pan pizza in the cast iron because you can throw the cast iron on the stove on medium after the bake to crisp up the bottom.

    I’ve been successful with this recipe a few times: https://www.seriouseats.com/recipes/...za-recipe.html

    There’s a homemade pizza thread btw....


    Sent from my iPhone using Tapatalk
    Best Skier on the Mountain
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    Squaw Valley, USA

  25. #4125
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    Quote Originally Posted by nickwm21 View Post
    I do my pan pizza in the cast iron because you can throw the cast iron on the stove on medium after the bake to crisp up the bottom.

    I’ve been successful with this recipe a few times: https://www.seriouseats.com/recipes/...za-recipe.html

    There’s a homemade pizza thread btw....


    Sent from my iPhone using Tapatalk
    If this was a "traditional" pan pizza I wouldve done in cast iron skillet too, but do you have a cast iron pan as big as the pizza I made? I sure don't and I would've needed 2. There was another pie that didnt get a picture.

    As for the pizza thread, I didn't feel worthy, guess I could cross post.

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