Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

70chevelle ·

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  • Re: OT- Need home theater advice-OT

    Cool concrete top!  When I'm ready for a Home Theater change, I'm thinking Emotiva, especially since they just paired up with Bob Carver. 

    One thing I didn't mention, for all your budget cable needs (in-wall speaker cable, HDMI, RCA's, etc) got to www.monoprice.com  Excellent quality for the very minimal price paid. 

  • BGE Exposure in Western PA!

    WDVE 102.5 in Pittsburgh has a contest every year for a 'porch party'.  Listeners send in videos showing their homes and why they would have the best party.  Billy Gardell (sp?) from Mike and Molley is a hometown Yinzer and attends the party and they broadcast from the home.  Anyway, they gave the winners a Big Green Egg this year, and Billy Gardell has been talking about them on the radio.  When I bought my BGE 5 years ago, the closest supplier was about 1.5 hours away, now I have a dealer in my hometown.  Nice to see them becoming more mainstream in my area! 
  • Re: What is the popular Dog breed for eggers?

    German shorthair pointer - Matilda Von Shultz - Mattie is her call name.

    In action:

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    The Queen

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  • Re: The day before the day!

    Some pics
  • Re: Homemade Pizza Sauce

    The San Marzano argument has finally reached the Egghead forum!!  I see a lot of this on the pizza forums, and the bottom line is that if you enjoy the DOP labeled San Marzano's that are 'certified' to be san marzano's that's what you should use.  Just because the they put a Wegman's label on a tin can, doesn't mean that Wegman's grew the crops, processed the fruit and shipped it overseas, it just means they put their label on it. 

     

    Anyway, sauces are very personal, and you may not like what is someone elses favorite, so experiment with canned tomatoes, fresh tomatoes, cooked, uncooked, etc.  That's the only way you'll find out what you like best.  I can't help you out on the canning, but another option is what I do.  I take my homegrown roma's when ripe, clean and freeze in 1 gallon ziplock bags.  It doesn't matter for sauce that they break down - or aren't as firm as fresh - when frozen for sauce.  I'll also take it a step further and take a few bags out, thaw, crush by hand, drain, season and refreeze in sandwich size ziplocks for individual pizza's.  I've also bought #10 tins of whole or crushed tomatoes, seasoned and froze in sandwich ziplocks.  You have less to worry about as compared to canning. 

     

    Seasoning.  As I've said I don't cook my sauce anymore.  I like the bright tomato taste of fresh sauce cooked on the pizza.  My quick season is with salt, pepper, and Penzey's pizza spice.  I also have a spice mixture recipe (not memorized) that I'll moisten and put in the microwave on defrost for 30 seconds or so, basically until the aromatics are released, and then incorporate it in the crushed tomatoes. 

     

    Good Luck!