OT - What are you doing right now?

Ozzie_Isaac

Looking forward to the weekend and trying to decide what to cook for dinner.

Acn

Just opened a birthday box for my wife and I, from my parents.  They wanted to support their local seafood market and fishermen, we ended up with fresh scallops, haddock, and salmon, and a few pints each of clam chowder and lobster stew.

Will portion everything out, vac-seal, and freeze after logging off for the day.

nolaegghead

Maybe we could just nuke their cities a 3rd time.  I dunno.

Gulfcoastguy

Botch said:

johnmitchell said:

Saw some doofus on EweTube catch one of those things in Japan, grab it with forceps, and he let it bite and sting his forearm.  Nope-nope-nope!  

Never interfere with Darwin.

Ozzie_Isaac

nolaegghead said:

Maybe we could just nuke their cities a 3rd time.  I dunno.

Silly Nola. That was Japan, not China.  Learn your geography and history.

nolaegghead

Ozzie_Isaac said:

nolaegghead said:

Maybe we could just nuke their cities a 3rd time.  I dunno.

Silly Nola. That was Japan, not China.  Learn your geography and history.

I thought the "murder hornet" was from Japan.  What evz!

Ozzie_Isaac

nolaegghead said:

Ozzie_Isaac said:

nolaegghead said:

Maybe we could just nuke their cities a 3rd time.  I dunno.

Silly Nola. That was Japan, not China.  Learn your geography and history.

I thought the "murder hornet" was from Japan.  What evz!

The Chinese state media got tricky and named it the "Japanese Giant Hornet" in an attempt to obfuscate the fact it came from a Chinese lab.

johnmitchell

This will all be cleared up this evening at the Covid update... My guess is it will be named the “Chinese murderous Hornet” and lucky we put a stop to it infesting the USA.

lousubcap

A China invader that has done and continues to do incredible devastation (not harming BGE's) is the Emerald Ash Borer.  Ash trees are getting wiped out with no reasonable way to stop the friggin thing.  Left turn here.  FWIW-

Ozzie_Isaac

lousubcap said:

A China invader that has done and continues to do incredible devastation (not harming BGE's) is the Emerald Ash Borer.  Ash trees are getting wiped out with no reasonable way to stop the friggin thing.  Left turn here.  FWIW-

What!?  Those are from China?  I had a lot of trees killed by those things.  Brutal and fast.

thetrim

Ozzie_Isaac said:

nolaegghead said:

Ozzie_Isaac said:

Waiting for 1000 more views before this thread hits 1M views.

Are you still hustling at bingo?  Do you get that?  Does anything matter anymore?

Unfortunately I no longer hustle bingo.  It was a good gig while it lasted.  Those joints are absolute money making machines.  Popular way to launder money too, it turns out.

Did anyone tell Marty Byrde?  If so, please don't say anything... I'm only on Episode 2

thetrim

nolaegghead said:

Ozzie_Isaac said:

nolaegghead said:

Maybe we could just nuke their cities a 3rd time.  I dunno.

Silly Nola. That was Japan, not China.  Learn your geography and history.

I thought the "murder hornet" was from Japan.  What evz!

It's an Asian Murder Hornet. Not Japanese Murder hornet.

alaskanassasin

72 dead ash trees in a 3 acre lot here. All killed in one summer

Ozzie_Isaac

thetrim said:

Ozzie_Isaac said:

nolaegghead said:

Ozzie_Isaac said:

Waiting for 1000 more views before this thread hits 1M views.

Are you still hustling at bingo?  Do you get that?  Does anything matter anymore?

Unfortunately I no longer hustle bingo.  It was a good gig while it lasted.  Those joints are absolute money making machines.  Popular way to launder money too, it turns out.

Did anyone tell Marty Byrde?  If so, please don't say anything... I'm only on Episode 2

Not in any episodes I have seen, but would be great for that show!

HeavyG

Gulfcoastguy said:

Another nice Asian import. We must send them a nice fruit basket.

It's not a one way street - Asia has had their fair share of invasive species sent to them from foreign countries. Some probably were in fruit from a fruit basket.

Kinda hard to avoid completely in a global economy.

SonVolt

I finally nailed what I consider the ideal pizza on the BGE considering its strengths and weakness as a coal-fired pizza oven.  Just forget about Neopolitan pizza, it ain't gonna happen. Get a Roccbox if that's your goal. For an equally delicious but different style pie that takes advantage of the BGE's strong-points (without ruining your seals or cracking your base!), try this method.

1) Cook the dough hot and fast direct until large bubbles form on the top (30-45 seconds), flip and continue to cook until the bubble side is charred and spotty (15-30 more seconds). 

2) Remove the crust and add a pizza stone to the top grate to start preheating. I used a cast iron Lodge pizza pan. 

3) Add your room temp toppings to the bubble side. It's important that your toppings aren't cold. Tomato sauce should be hot. Heat it in a small sauce pot on the egg while it preheats if you need. 

4) Transfer pizza to the stone and close the lid and remove the cap. Let it heat through until you see the sauce and cheese bubbling lazily looking down through the dome, about 2-3 minutes. 

5) Enjoy

**If anyone wants the actual recipe let me know. There's a bit more technique involved that I left out for the sake of brevity.

Legume

HeavyG said:

Gulfcoastguy said:

Another nice Asian import. We must send them a nice fruit basket.

It's not a one way street - Asia has had their fair share of invasive species sent to them from foreign countries. Some probably were in fruit from a fruit basket.

Kinda hard to avoid completely in a global economy.

You sound kinda Canadian.  You sure you’re Murican?

thetrim

That looks great!

HeavyG

Legume said:

HeavyG said:

Gulfcoastguy said:

Another nice Asian import. We must send them a nice fruit basket.

It's not a one way street - Asia has had their fair share of invasive species sent to them from foreign countries. Some probably were in fruit from a fruit basket.

Kinda hard to avoid completely in a global economy.

You sound kinda Canadian.  You sure you’re Murican?

Well...I was born in Hawaii before it became the 50th state so probly not a REAL Murican eh.

Botch

SonVolt said:

Just forget about Neopolitan pizza, it ain't gonna happen. Get a Roccbox if that's your goal. 

I guess I can't agree with this.  I've done a few Neapolitans on my Large; they cooked in 90 seconds (~900º) and were fine (I've had pizzas in Italy, no idea if they were neapolitans at the time; that was a LOT of brain cells ago...).  

SonVolt

Botch said:

SonVolt said:

Just forget about Neopolitan pizza, it ain't gonna happen. Get a Roccbox if that's your goal. 

I guess I can't agree with this.  I've done a few Neapolitans on my Large; they cooked in 90 seconds (~900º) and were fine (I've had pizzas in Italy, no idea if they were neapolitans at the time; that was a LOT of brain cells ago...).  

I'd love to see a video of someone pulling this off. Not saying you haven't, just haven't seen a demonstration yet where someone nails it. Usually they cook too slow or burn the bottoms. 

lousubcap

HeavyG said:

Legume said:

HeavyG said:

Gulfcoastguy said:

Another nice Asian import. We must send them a nice fruit basket.

It's not a one way street - Asia has had their fair share of invasive species sent to them from foreign countries. Some probably were in fruit from a fruit basket.

Kinda hard to avoid completely in a global economy.

You sound kinda Canadian.  You sure you’re Murican?

Well...I was born in Hawaii before it became the 50th state so probly not a REAL Murican eh.

You grew up in a true paradise.  My first time there was 24 years after state-hood and it was incredible then.  Progress?? has definitely made a mark but you can still enjoy the serenity and beauty of the islands.  Just takes a whole lot of work and only getting more challenging every year.
Better to be lucky than good any day!

Acn

ColbyLang

Socially distanced myself yesterday in the gulf....

fishlessman

SonVolt said:

I finally nailed what I consider the ideal pizza on the BGE considering its strengths and weakness as a coal-fired pizza oven.  Just forget about Neopolitan pizza, it ain't gonna happen. Get a Roccbox if that's your goal. For an equally delicious but different style pie that takes advantage of the BGE's strong-points (without ruining your seals or cracking your base!), try this method.

1) Cook the dough hot and fast direct until large bubbles form on the top (30-45 seconds), flip and continue to cook until the bubble side is charred and spotty (15-30 more seconds). 

2) Remove the crust and add a pizza stone to the top grate to start preheating. I used a cast iron Lodge pizza pan. 

3) Add your room temp toppings to the bubble side. It's important that your toppings aren't cold. Tomato sauce should be hot. Heat it in a small sauce pot on the egg while it preheats if you need. 

4) Transfer pizza to the stone and close the lid and remove the cap. Let it heat through until you see the sauce and cheese bubbling lazily looking down through the dome, about 2-3 minutes. 

5) Enjoy

**If anyone wants the actual recipe let me know. There's a bit more technique involved that I left out for the sake of brevity.

this has me wanting to make pizza this weekend what temp did you do this at.

this is the only way ive found to cook those high temp pies, fill it with sand and put the stone on top with no air gap. i dont do 1200 degree pies anymore but a blue ball of flame develops and hovers over the pie as it cooks, no burnt bottoms even with store bought dough. the tank end changes the way the heat flows

SonVolt

fishlessman said:

SonVolt said:

I finally nailed what I consider the ideal pizza on the BGE considering its strengths and weakness as a coal-fired pizza oven.  Just forget about Neopolitan pizza, it ain't gonna happen. Get a Roccbox if that's your goal. For an equally delicious but different style pie that takes advantage of the BGE's strong-points (without ruining your seals or cracking your base!), try this method.

1) Cook the dough hot and fast direct until large bubbles form on the top (30-45 seconds), flip and continue to cook until the bubble side is charred and spotty (15-30 more seconds). 

2) Remove the crust and add a pizza stone to the top grate to start preheating. I used a cast iron Lodge pizza pan. 

3) Add your room temp toppings to the bubble side. It's important that your toppings aren't cold. Tomato sauce should be hot. Heat it in a small sauce pot on the egg while it preheats if you need. 

4) Transfer pizza to the stone and close the lid and remove the cap. Let it heat through until you see the sauce and cheese bubbling lazily looking down through the dome, about 2-3 minutes. 

5) Enjoy

**If anyone wants the actual recipe let me know. There's a bit more technique involved that I left out for the sake of brevity.

this has me wanting to make pizza this weekend what temp did you do this at.

this is the only way ive found to cook those high temp pies, fill it with sand and put the stone on top with no air gap. i dont do 1200 degree pies anymore but a blue ball of flame develops and hovers over the pie as it cooks, no burnt bottoms even with store bought dough. the tank end changes the way the heat flows

I kept it between 400-500F, nothing too crazy. Since you're cooking the top and bottom of the crust separately, like a flatbread, you don't have to worry about the lack of extreme heat coming down from the top.  I followed the attached recipe exact. 

Ozzie_Isaac

fishlessman said:

SonVolt said:

I finally nailed what I consider the ideal pizza on the BGE considering its strengths and weakness as a coal-fired pizza oven.  Just forget about Neopolitan pizza, it ain't gonna happen. Get a Roccbox if that's your goal. For an equally delicious but different style pie that takes advantage of the BGE's strong-points (without ruining your seals or cracking your base!), try this method.

1) Cook the dough hot and fast direct until large bubbles form on the top (30-45 seconds), flip and continue to cook until the bubble side is charred and spotty (15-30 more seconds). 

2) Remove the crust and add a pizza stone to the top grate to start preheating. I used a cast iron Lodge pizza pan. 

3) Add your room temp toppings to the bubble side. It's important that your toppings aren't cold. Tomato sauce should be hot. Heat it in a small sauce pot on the egg while it preheats if you need. 

4) Transfer pizza to the stone and close the lid and remove the cap. Let it heat through until you see the sauce and cheese bubbling lazily looking down through the dome, about 2-3 minutes. 

5) Enjoy

**If anyone wants the actual recipe let me know. There's a bit more technique involved that I left out for the sake of brevity.

this has me wanting to make pizza this weekend what temp did you do this at.

this is the only way ive found to cook those high temp pies, fill it with sand and put the stone on top with no air gap. i dont do 1200 degree pies anymore but a blue ball of flame develops and hovers over the pie as it cooks, no burnt bottoms even with store bought dough. the tank end changes the way the heat flows

Is that a ceramic or cast iron dish?  That looks like a great idea.  When filled with sand and with a metal plate on top it would make an amazing searing surface.  So much thermal mass.

fishlessman

its a tank head

http://www.cmforming.com/

SonVolt

If searing is your goal you'd be better off putting the steel plate directly on the rack and ditching the sand. I think the sand in his case is used as an insulator to prevent scorching pizza bottoms. 

Ozzie_Isaac

SonVolt said:

If searing is your goal you'd be better off putting the steel plate directly on the rack and ditching the sand. I think the sand in his case is used as an insulator to prevent scorching pizza bottoms. 

After thinking about it, I believe you are correct.  You would need to let it heat soak for way to long, plus the sands heat dissipation is not conducive to this.  Thick metal close to the heat source would be better.