Whatcha Eating?

[Tunedfrog]

Chicken Cordon Bleu

 

[Chubaka]

Lasagna

 

[DavidB1126]

 

[WickedFog]

Breydon and I were planning on making enough pizza dough tonight for 6 pizzas, and freeze some for later. But I don't have enough bread flour

So I guess we're having burgers.

I've been doing some looking into good flours for pizza, and I found out in Italy, nearly all the pizzeria's use Caputo. So I placed an order. But after ordering, I found out this pizzeria flour might not do well in regular home ovens due to this flour being designed for over 700° wood fired ovens. Maybe my broiler will do it justice

 

[Guest D]

I had taco bell for the first time in probably 5 years.

 

[WickedFog]

I had taco bell for the first time in probably 5 years.

My local Taco Bell is horrible. The last 3 times I have ordered there I got more taco shell than fillings. And I am not even exaggerating the least little bit.

 

[Guest D]

My local Taco Bell is horrible. The last 3 times I have ordered there I got more taco shell than fillings. And I am not even exaggerating the least little bit.

We don't have a local one. I don't do fast food often anyway. It was ok for what it was. I don't think those people working there had ac, it was crazy hot even in the dining area.

 

[Chubaka]

Breydon and I were planning on making enough pizza dough tonight for 6 pizzas, and freeze some for later. But I don't have enough bread flour

So I guess we're having burgers.

I've been doing some looking into good flours for pizza, and I found out in Italy, nearly all the pizzeria's use Caputo. So I placed an order. But after ordering, I found out this pizzeria flour might not do well in regular home ovens due to this flour being designed for over 700° wood fired ovens. Maybe my broiler will do it justice
View attachment 240519

You could always bag it up and sell it if it doesn't work.

 

[WickedFog]

You could always bag it up and sell it if it doesn't work.

I think my oven gets a lot hotter than 550 with the broiler on. I'll make it work. I've been thinking about getting a charcoal grill anyway. That and a pizza stone in it will likely be pretty killer.

 

[Chubaka]

I think my oven gets a lot hotter than 550 with the broiler on. I'll make it work. I've been thinking about getting a charcoal grill anyway. That and a pizza stone in it will likely be pretty killer.

Id use tge engine block. On Fords piston 8 will hit 800 ir 1000° to clean the exhaust. I heated a burger up on my 5.3 in tge winter time when I was younger.

 

[Guest D]

I think my oven gets a lot hotter than 550 with the broiler on. I'll make it work. I've been thinking about getting a charcoal grill anyway. That and a pizza stone in it will likely be pretty killer.

It is I've made many pies on my webber.

 

[fstnd]

I had these for lunch again, from Dominos pizzeria

It's basically hawaii pizza filling but in a sort of bread
And I just finished this for today and tomorrow:

In "puff pastry", I put feta cheese with pesto, little sausages, finally egg on top with sesame seeds and pepper.
I saw this for the first time when I did scouting, like 8 years ago. Easy to make myself for summer.

 

[WickedFog]

Tried a new dough recipe. I started stretching it too soon, so it fought me a bit. But this has been the best dough so far.

 

[Chubaka]

I wonder what @Xraycer is eating.

 

[Doom!]

@Xraycer is on a Wizards quest, he will swing by a hobbit's place for sustenance later.

 

[9x19]

@Xraycer is on a Wizards quest, he will swing by a hobbit's place for sustenance later.

So he's hoping @DavidB1126 will share his bacon-wrapped Oreos?

 

[DavidB1126]

So he's hoping @DavidB1126 will share his bacon-wrapped Oreos?

 

[Guest D]

Tried a new dough recipe. I started stretching it too soon, so it fought me a bit. But this has been the best dough so far.
View attachment 240612

What's the recipe and technique you are using?

 

[HPIguy]

Took fourth of July leftovers last night and put together a Carolina burger. Burger, chili, cole slaw, and mustard on a toasted brioche bun. One of my favorite burgers.

 

[WickedFog]

What's the recipe and technique you are using?

The original recipe called for 200g water. But after making it, I ended up with a very sticky dough, and had to work in more flour. So I dropped it to 185g water. I also added the honey, which may have added to the extra moisture, but I like honey in my dough.

Also, I differ in the mixing. I add the water, yeast, and honey to the bowl in my stand mixer. Then I add half the flour and oil. Mix it real good, then add the salt. Salt kills yeast, so only add that after mixing some of the flour in first. Then slowly work in the remainder of the flour, but save a little for kneading.

After mixed well, transfer to a board and gently knead until done. Tested by forming a ball and poking it. The dimple should fairly quickly spring back.

I also let the dough rise for 3 hours before separating it into portions. Then kneaded each piece a little more, then let it rise again, but my second rise I didn't let go for more than a half hour or so. The oven was smoking hot, and I was out of time, so I stretched it as best I could. It needed to sit another 15 minutes for the gluten to relax before stretching.

I used King Arthur all purpose and King Arthur 00 bread flour.

Dough is done rising when doubled in size and when you press another dimple in it, it springs back slowly.

This guy has some amazing videos.