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-   -   If you don't want to get hungry, don't look in here! (http://www.bikeforums.net/foo/945042-if-you-dont-want-get-hungry-dont-look-here.html)

Tom Stormcrowe 04-26-14 11:02 AM

If you don't want to get hungry, don't look in here!
 
http://i122.photobucket.com/albums/o...psfc3fed6f.jpg

http://i122.photobucket.com/albums/o...ps19d12df4.jpg

Nachoman 04-26-14 01:45 PM

1 Attachment(s)
http://bikeforums.net/attachment.php...hmentid=376745
homemade pizza

windhchaser 04-26-14 01:55 PM

I have that slicer tom does ya change thickness while in use all by its self?i love it but that 1 thing bothers me a bit

ahsposo 04-26-14 04:02 PM

Some home made pastrami?

Looks pretty sinful...

And Nachoman needs a new username. Pizzaman!

Tom Stormcrowe 04-26-14 04:21 PM

Quote:

Originally Posted by windhchaser (Post 16704180)
I have that slicer tom does ya change thickness while in use all by its self?i love it but that 1 thing bothers me a bit

no, mne holds thickness perfectly.

windhchaser 04-26-14 05:59 PM

ill tell ya 1 thing once u slice u own meat u will never go back to a deli.its so darn good

trackhub 04-27-14 02:34 PM

Too late, I looked! :D Looks like you are really getting back on track Tom. This is good to see. And,like most dudes,
you have the proverbial stack of dirty dishes, and pots and pans.

sknhgy 04-27-14 03:01 PM

5 Attachment(s)
Hah!

While you were preoccupied with your bacon I made pierogies.

http://bikeforums.net/attachment.php...hmentid=377006http://bikeforums.net/attachment.php...hmentid=377007http://bikeforums.net/attachment.php...hmentid=377008http://bikeforums.net/attachment.php...hmentid=377010

The filling is potato and cheese. I fry them in butter before eating.

Cache 04-28-14 01:49 PM

Nice to see you up, about, and smiling, Tom! Protein is good for healing.
And I noticed the dishes/pots/pans were cluttered, but weren't piled in a sink (ie: they appeared clean)


Quote:

Originally Posted by Nachoman (Post 16704151)

Looks great, what did you make for everyone else? And the baker in me wants to know if you also made the dough from scratch.

Nachoman 04-28-14 01:57 PM

Quote:

Originally Posted by Cache (Post 16709736)
Looks great, what did you make for everyone else? And the baker in me wants to know if you also made the dough from scratch.

Definitely dough from scratch. But still trying to perfect the recipe \ process. It's difficult to consistently make the perfect thin crust pizza!

Nachoman 04-30-14 01:09 PM

1 Attachment(s)
http://bikeforums.net/attachment.php...hmentid=377543
Six pizzas for eight people. Is that wrong?

MangoPumpkin 04-30-14 01:14 PM

Quote:

Originally Posted by Nachoman (Post 16716108)
http://bikeforums.net/attachment.php...hmentid=377543
Six pizzas for eight people. Is that wrong?

Heck no!

skijor 05-01-14 07:58 AM

Quote:

Originally Posted by Nachoman (Post 16709769)
Definitely dough from scratch. But still trying to perfect the recipe \ process. It's difficult to consistently make the perfect thin crust pizza!

Watched ATK last night...their thin crust "Grandma" pizza. Using bread flour instead of all-purpose flour, and letting the dough rest for an hour in between stretching it out is key.
Grandma Pizza Recipe - Cook's Country

CbadRider 05-01-14 09:34 AM

Quote:

Originally Posted by Nachoman (Post 16716108)
http://bikeforums.net/attachment.php...hmentid=377543
Six pizzas for eight people. Is that wrong?

I like that you actually have six pizza pans in your house.

mrodgers 05-01-14 09:57 AM

Quote:

Originally Posted by Nachoman (Post 16716108)
http://bikeforums.net/attachment.php...hmentid=377543
Six pizzas for eight people. Is that wrong?

Sounds wrong to me. What are the last 2 people going to eat? :D

Nachoman 05-01-14 03:00 PM

Quote:

Originally Posted by skijor (Post 16718030)
Watched ATK last night...their thin crust "Grandma" pizza. Using bread flour instead of all-purpose flour, and letting the dough rest for an hour in between stretching it out is key.
Grandma Pizza Recipe - Cook's Country

Interesting. I was taught to use high glutinous flour. Maybe after I get through my fifty pound bag I'll try bread flour.


Quote:

Originally Posted by CbadRider (Post 16718308)
I like that you actually have six pizza pans in your house.

Ha! Maxed out at six. In fact if you look closely, one of the pans is really too small.
I need more pans!


Quote:

Originally Posted by mrodgers (Post 16718410)
Sounds wrong to me. What are the last 2 people going to eat? :D

We ordered two more from Dominos. Ha!

superdex 05-01-14 03:56 PM

<-- hungry. I knew the job was dangerous when I took it.

Cache 05-02-14 06:49 AM

Couple of dough tricks that work for me... I blend flours and experiment with ratio. 3:1 high gluten pizza flour to a whole wheat pastry flour is a favorite. I like real butter in my dough/crust instead of oil. I like to add spices to the dough, like an apple spice or pumpkin spice mix that I also use for pie, and/or something hot like powdered hab or ghost pepper, sometimes garlic. If I want a flat/thin crust, I'll use a BIG rolling pin, makes it easy/consistent. If dough is pulling back in after rolling, flip it and let it rest a minute. If I'm after a taller crust, I'll use 1/2 to 1 teaspoon of baking powder to give the dough a little structure and lift. Lastly, I've noticed if I add a bit of sugar to the sauce, pizza disappears quicker.

redbike72 05-02-14 09:02 AM

Do we get to see any pictures of the home made rye bread that goes with all this ?
We all know there is a loaf of crusty bread somewhere in that kitchen.


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