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cookn biker

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  • Re: New Here - In the middle of my first smoke on the BGE (Pics)

    Welcome!   For excellent products from a  fellow Egger.      http://www.ceramicgrillstore.com/    ; If you are not sure what setup is best for your needs Tom will have a conversation with you to figure that out.

  • Re: One Of The Most Simple Thing To Cook On A BGE

    wow...you have some nice breasts
    Save this kind of comment to somebody else 
  • Re: Time To Try Our Charcuterie

    Wow.  Very nice.  So how do you know it won't kill you?
    Because Enrico's family has made these for more than 100 years
  • Re: Easter Pizza Party

    beatarmy said:
    nice looking pies.  what is your dough recipe?
    After two years of trying for the dough, changing the type of flour, yeast type, water temperature addition, the study of moisture in the air, such as yeast reacts to almost 6000 feet above sea level, we arrived to this recipe :

    It's metric and this could be good for 5 pies close to 10 inch each:

    325 ml Colorado Springs tap water
    500 gr Great Value all purpose flour
    between 4 and 7 grams Fleischmann's pizza crust yeast (it depends how much moisture you have in the air the day you prepare the dough)
    13 gr of fine sea salt
    6 gr white sugar
    15 ml EVOO

    1 step - mix all ingredients together with food processor for one minute no more. Take out kneed it with your hands and if need add a little bit more flour.
    Made a ball and put it in an oiled glass bowl, cover with a wet towel, we put it in our unlit gas oven or a worm place (not more than 90F) until it doubles in size.
    2 step - take the dough and put it inside a ziplock take off the air and rest in the fridge for 14 hours.
    3 step - take out the dough about 3 hours before cook it, make a portions and kneed each ones in a bowl. Put the bowls in a floured pan and cover with wet towel and place these bowls in a worm place again. They need to double in size again.
    4 step - enlarge the bowls, season and cook.








  • Salmon Menu

    4 appetizers, 1 pasta plate and 1 second course. Raw, stove and egg techniques.

    Salmon mousse inside a Parmesan basket and Salmon tartare.



    The mousse









    Salmon crisps



    Salmon Tataki with soy sauce and ginger reduction.







    Salmon carpaccio with avocado salad



    Stuffed baked salmon shrimp pasta
















    Cured Smoked Salmon with Pea and thyme sauce















    It was a good meal
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