post pictures of food you cooked

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Postby aqxmission » Sun Nov 04, 2018 9:38 pm

Nothing special, but I thought the colors looked nice.

Grilled chicken w/ harissa marinade
Garlic roasted sweet potatoes & asparagus
Side house salad

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Postby That Demon Life » Sun Nov 11, 2018 12:31 am

Those colors do look pretty.

Spent a while today making a bunch of stuff.

Beef shawarma with homemade yufka wraps + homemade tzatziki, pickles, red onion and aromatic basmati butter rice:

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Plus homemade hummus and not at all homemade pita:

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The yufka turned out amazing and was super easy, but made the house smoky as all hell. Had to open windows in cold ass weather for a while.
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Postby hideout » Mon Nov 19, 2018 2:41 am

white pie, caramelized onions, sesame crust
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classic 'roni
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grilled cheese on homemade shokupan, chefsteps microwave tomato soup (fun recipe)
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broccoli di cicco, burrata, toast
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Postby Sports Fan of the Year » Mon Nov 19, 2018 2:57 am

hideout wrote:white pie, caramelized onions, sesame crust
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:ahuh:
mites wrote:I'm a factory where every input is pizza and every output is depression
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Postby drudge » Mon Nov 19, 2018 1:18 pm

have been working my way through japan (2018) by nancy singleton hachishu

not pictured:
spicy steamed carrot stems
cabbage with sesame vinegar
dashi simmered taro root
nikujaga
miso soup with poached egg
shio ramen
clam and ginko chawan mushi
pickled red ginger and mountain yam fritters
oven roasted sweet potatoes
okonomiyaki
tonkatsu
hoshigaki
pickled red ginger
botamochi

kyurimomi and achara carrots
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shibazuke
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fried daikon with black sesame and mountain yam
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spanish mackerel teriyaki with brown rice miso
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niku udon with sous vide egg
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nara milk soup with napa cabbage and spinach rolls
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okayu with brown rice mochi, pickled red ginger, and dashi
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Postby drudge » Mon Nov 19, 2018 1:23 pm

and pizza as always

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Postby brent » Mon Nov 19, 2018 2:33 pm

jesus... :o
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Postby That Demon Life » Mon Nov 19, 2018 3:00 pm

Holy shit that stuff looks amazing.
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Postby That Demon Life » Fri Nov 23, 2018 4:08 pm

It was only me and the gf for Thanksgiving since my fam is 2k miles away and hers doesn't celebrate it, so no way I was doing a whole turkey. Went with roast beef and debris gravy po boys (amazing, especially that incredible gravy), garlic and rosemary mashed potatoes and green bean casserole (upgraded it with fresh beans, bacon and making my own mushrooms....did still use the French's onion though because they rule):

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Oh and I made the French bread myself too.
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Postby deadbass » Fri Nov 23, 2018 4:13 pm

oh maaaan that looks amazing
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Postby That Demon Life » Fri Nov 23, 2018 4:16 pm

Thanks. I'm a solid home cook, but posting on the same page as drudge makes me feel kinda shitty. Haha.
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Postby big zorb » Fri Nov 23, 2018 4:19 pm

Drudge holy shit

Also looks great demon, would go hog wild on that plate!
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Postby yungboi » Tue Nov 27, 2018 4:35 pm

big zorb wrote:Drudge holy shit
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Postby drudge » Wed Nov 28, 2018 7:27 pm

thanks yall
i just have a lot of camera practice really

tonkatsu

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Last edited by drudge on Wed Nov 28, 2018 8:05 pm, edited 2 times in total.
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Postby delgriffith » Wed Nov 28, 2018 7:29 pm

Gimme!
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Postby That Demon Life » Wed Nov 28, 2018 7:31 pm

Wasn't quite that pretty, but I did katsu sorta-recently too (chicken, though), with Japanese Curry rice:

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Postby That Demon Life » Wed Nov 28, 2018 7:37 pm

What do you use for that white background? Is it just your counter?
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Postby drudge » Wed Nov 28, 2018 8:05 pm

it's the counter. i correct for the color cast in post.

getting pretty decent at pizza!

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Postby That Demon Life » Wed Nov 28, 2018 8:10 pm

Do you hand-stretch it?

Still struggling with that.
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Postby drudge » Wed Nov 28, 2018 8:18 pm

i use bakers percentages for a pretty standard neapolitan dough with caputo red bag. mix by hand followed by 2 hour bulk ferment then 2-3 days in the fridge as balls. standard finger stretching then over my knuckles until it's about 10-11 inches. one final stretch when it goes on the peel to be topped. i use semolina as my launching flour. i find with the lower hydration of neapolitan dough and proper bench flour when stretching none of the semolina sticks so it doesn't impact the texture.

neapolitan in an oven is a fools errand to begin with so i can't really advise it, but if you're wanting to do it anyway you're better off just reading this than my process probably-
https://www.pizzamaking.com/forum/index ... ic=20479.0

if your dough is fighting your stretching you probably over-worked it. i only mix mine for a minute initially, let it rest, then knead for 1-2 more minutes at most before letting it ferment. if your dough is ripping when you try to stretch it, your options are working it a bit more or trying a higher protein flour. 12-13% is recommended which you can get from bread flour or caputo. i've made plenty of great pizza with all purpose though as well.
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Postby That Demon Life » Wed Nov 28, 2018 8:25 pm

drudge wrote:i use bakers percentages for a pretty standard neapolitan dough with caputo red bag. mix by hand followed by 2 hour bulk ferment then 2-3 days in the fridge as balls. standard finger stretching then over my knuckles until it's about 10-11 inches. one final stretch when it goes on the peel to be topped. i use semolina as my launching flour. i find with the lower hydration of neapolitan dough and proper bench flour when stretching none of the semolina sticks so it doesn't impact the texture.

neapolitan in an oven is a fools errand to begin with so i can't really advise it, but if you're wanting to do it anyway you're better off just reading this than my process probably-
https://www.pizzamaking.com/forum/index ... ic=20479.0

if your dough is fighting your stretching you probably over-worked it. i only mix mine for a minute initially, let it rest, then knead for 1-2 more minutes at most before letting it ferment. if your dough is ripping when you try to stretch it, your options are working it a bit more or trying a higher protein flour. 12-13% is recommended which you can get from bread flour or caputo. i've made plenty of great pizza with all purpose though as well.


Awesome. Really appreciate it. I can make a really solid pizza, but those are on another level and I'm determined to get there.
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Postby powderfinger » Wed Nov 28, 2018 8:35 pm

it's amazing what a difference 00 flour makes when stretching the dough

My indoor pizza cheat is that I launch the pizza on parchment paper and snatch the paper out with tongs after about 90 seconds. It's totally foolproof, I can use a metal peel coming and going, and I never have to worry about sticking while I add toppings or if I get interrupted.
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Postby drudge » Wed Nov 28, 2018 8:42 pm

00 flour is also great for a traditional pizza texture. it's chewier and less like bread. it ends of a lot more tacky / wet feeling than either bread or AP flour though at equal hydration, so takes a bit of getting used to. also it browns more slowly ive found. some people add malt to assist browning. another option some recipes like the dough in gjelina go with is 50/50 all purpose and 00, which i have yet to try but i bet would be a great compromise for ovens capping at 500-600 degrees.

when i own property again i'll probably just buy a pizza party adore and go all-in
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Postby That Demon Life » Wed Nov 28, 2018 9:04 pm

What do you cook in?
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Postby drudge » Wed Nov 28, 2018 9:17 pm

just home oven currently. i preheat a pizza steel or pizza stone at the highest possible bake temp for minimum of an hour, then move the steel to 4-6 inches below the broiler and give it 20 minutes on broil while I prep ingredients and top the dough. then broil until it’s done, rotating every 30-45 seconds. if you find the bottom isn’t as browned as you’d like, you can drop the stone back down to the bottom and switch to bake for a final minute at the end. having 2 stones makes it even easier to dial in a perfect bake but not really necissary imo
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Postby jbiz » Thu Nov 29, 2018 9:12 am

wow great stuff

i've been eyeing that japan book but saw some mixed reviews. the results look fantastic though
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Postby drudge » Thu Nov 29, 2018 10:52 am

it's mostly just a pain sourcing everything due to how lacking the japanese sections of asian grocery stores usually are in the US. the only thing i ended up having to buy online shipped from japan was tororo kombu though. ride hard for the brown rice miso and usukuchi shoyu being super worth it. you'll never want to go back to basic soy sauce imo
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Postby brent » Thu Nov 29, 2018 10:58 am

i want another new cookbook...been in a rut lately cooking-wise
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Postby jbiz » Thu Nov 29, 2018 12:52 pm

having heard both of them on a few podcasts recently, i want the new ottolenghi simple book and bottom of the pot persian recipes by naz deravian
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Postby Ferrous Bueller » Thu Nov 29, 2018 12:58 pm

I'll probably pick up at least some of these next month:

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