post pictures of food you cooked

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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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Postby Kenny » Thu Nov 29, 2018 2:00 pm

My gf is in Greece with her mom so I made myself a Greek salad:
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Postby Ferrous Bueller » Thu Dec 06, 2018 11:49 pm

Ferrous Bueller wrote:I'll probably pick up at least some of these next month:
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got this a few days ago- so far I've made 4 things from it, all of which have been winners

def recommended for those in need of more easy dishes
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Postby dr. badvibes » Thu Dec 13, 2018 12:37 am

shrinemaidens wrote:attempted macarons for the first time last week and utterly failed

third time's the charm today, though still far from perfect

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filled w/ raspberry buttercream

i'm practicing macarons this week to make them for a work party next week

ruined/threw out two batches tonight (first was the right consistency, but started with a pathetic meringue, and pancaked... second time i fixated on making absolute cloudz before the macaronage, but either went too thick, started with too few egg whites, or didn't fold enough, because the end result was too thick and piped out as firm poo emojis that wouldnt settle)

gonna k. myself

do you still have your recipe. shrinemaidens? anyone else have a reliable one?
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Postby Jsn » Sun Dec 16, 2018 12:33 pm

I dont eat bread and the cheese wouldn’t float so i used ham

Its french onion soup

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Postby Jsn » Sun Dec 16, 2018 7:50 pm

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