cam4mav

I actually tried that previously and burnt the everlivin' muther fuck outta it. Prob fine if I don't walk away from it next time like I miiiiight have before.

Thanks, I'm a total noob when it comes to baking and flour and dough etc etc. This is a wet dough. The day after I made it, it was not terrible to work with, sticky but I was able to form a small circle and do a mini pizza as a test run, about 8 inch pie. Couple days later I tried a bigger pie shape and couldn't get the thing to stop sticking to everything so I worked with a lot of flour on the table and hands and dough etc etc and eventually got a bigger thing made. Had a lot of trouble with the shape and getting it off the board onto the cooking sheet. It was not good in texture or shape or flavor and just boring. Made me start to doubt doing non deep dish ish pies with the tools I have. Today the remainder kept falling apart and wouldn't stretch out into a pie shape without ripping. All I wanted was a twelve inch pie. Was not happening. I said fuckit, doused the thing in olive oil, smashed it into my cast iron out of frustration, used a plate to smash further into the pan and into the edges, and just covered it with sauce and toppings and cheese. far and away the better pizza. I think I'm gonna bail on trying to make a "normal" pizza until I get a pizza stone/steel and a peel. Trying to hack what I have on hand to do the job has been a mess lol. Gonna stick to the cast iron deep dish format and just play with topping combinations and layers. Is it worth the time and is it better than just buying the pre-made dough from the deli..... not sure yet. I'll keep trying but it's a work in progress. https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html Ingredients 22.5 ounces bread flour, plus more for dusting (630g; about 4 1/2 cups) .5 ounces sugar (15g; about 1 1/2 tablespoons) .35 ounces kosher salt (10g; about 1 tablespoon) .35 ounces instant yeast, such as SAF Instant Yeast (10g; about 2 teaspoons) 1.125 ounces Extra Virgin olive oil (32g; about 3 tablespoons) 15 ounces lukewarm water (420g; about 1 3/4 cups) Directions 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Made dough for the first time on Thursday. Made a personal pizza Friday, tried a thin crust thing on Sunday that sorta kinda worked, then the leftover was mashed into a cast iron today for lunch. Far and away the best result. Once it sets up well and releases on the bottom, take out of the pan and onto either another pre heated upside down cast iron for pizza stone effects or just straight into the grate of its not leaking anything. Sent from my SM-G973U using Tapatalk

Congrats ROACH! great thread somehow left out where he signed as UDFA, NoLa Saints. Roach chasing his NFL checks, excited to see how he gets used. https://www.si.com/nfl/saints/news/saints-defensive-lineman-malcolm-roach

all praise AB. That looks fantastic good job.

Flank Sent from my SM-G973U using Tapatalk

Smoked a couple chickens yesterday for mother's day. Leftovers went into some kinda gumbo fridge soup with all the sausage I had in the fridge. Not traditional but did not suck at all. Sent from my SM-G973U using Tapatalk

not a real tweet by Ingram just a photoshop but could you imagine lmao

Reverse sear on some pre marinated beef filet, thanks safeway mngr special for some cheap fancy Cinco de Mayo cuts. Sent from my SM-G973U using Tapatalk

Pizza, veggies. Thai ish. Still using upside-down cast iron skillet as a pizza stone. Works ok for little za's Sent from my SM-G973U using Tapatalk

He's about 30 lbs light for #45

Not even De Buyers, that's a lodge 10" had it about 3 weeks now and love it*. Handles fried eggs and scrambled or omelets easily. *Side note, got the lodge but it is thinner than other nice more expensive makes. It has already warped a bit. Even worse warping on the 12" I also got at the same time. Other side note, quarantine boredom led me to try sanding the 10" to try and get the smooth surface you get on the nicer ones like De Buyers. Spent about and hour and like $15 on sand paper. End result actually was very very nice and I'm very happy with it. Very non stick and got there quickly. That said, spend the extra money on the De Buyers etc cause it is less likely to warp (thicker) and comes smooth AF out of the box. Just have to wash the wax off and season first but that's easy. Live and learn. If it didn't warp I'd say go lodge and make it yours and after sanding cause it's unique at that point. It is thinner though and warping was a common complaint in Amazon review comments. Edit: I do appreciate the irony of this question on this thread of all the threads

Hmmm interesting. Leftovers was not on my bingo card haha. JLaw - I'm so bored during quarantine I might just make two versions of a meal at this point one for SICL and one for HSS 🤣

I don't remember the shtick of this thread honestly. Made sandwich posted sandwich. no plates?

More practice at the one pan egg sandwich, thanks Kenji. Sent from my SM-G973U using Tapatalk

Kenji one pan egg sandwich. Added cajun sausage. Structural integrity be damned this slams. Sent from my SM-G973U using Tapatalk

^ fresh dough if you're feeling frisky (i'm lazy and use grocery store fresh dough from deli section) the basic sauce is good and overall structure is a great start point to build off of if you want. I've been slamming these cast iron deep dish pizza's during Qtine.

Chilaqueles or however you spell it. Inspired by the latest Kenji go pro home cooking video on it. Sent from my SM-G973U using Tapatalk

I don't see Sam blocking punts in the NFL or playing TE/H back let's just say that lol. Also who would have put money on Hill's knees lasting this long?

Taysom ran a 4.4 40yd dash and jumped a 38" vert. Sam is obviously a baller and a beast of a ball player, but his game does translate much closer to Tebow than to Taysom as far as NFL projection goes. I think Sam could be drafted but I would be surprised if it was before 5th, but who knows.

nice little tuna melt with some tomato slices in there and dip that sumbitch in a crap ton o sauce. yessir

Found a picture of the original recipe notes [emoji23] Sent from my SM-G973U using Tapatalk

I think HEB has something in the same vein I read on here or shaggy years ago if you're in HEB land. I'm in Seattle so I don't know if it's similar. Basically it's this. 3 Avocados 1 cup mayo 1/2 cup water 2 serranos half an average size cilantro bunch 1 green onion 1/4 cup pickled jalapenos 1 tbsp pickled jalapeno jar juice salt, pepper, garlic powder (plenty!), onion powder (less than GP unless no green onion) Juice 2 key limes or 1 reg lime blend it, taste it, adjust as you want. Rough ratio's above, it's very easy to adjust after tasting. less serrano for kids, etc. Copied it from a line cook at a restaurant I worked at in Tucson AZ years ago in college. Call it Andy Salsa, he's a gangster.

Grilled cheese and spicy avo sauce Sent from my SM-G973U using Tapatalk

1st off the board for Texas and in the 3rd rnd. This was a not bad take for August.