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weekend line up?

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  • GlennM
    GlennM Posts: 1,365
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    Here is another great recipe for buns. I like these as well as Joshuha’s recipe. Remember to watch the size, 100 gr or less, 130 gr is a very large bun

    https://www.thefreshloaf.com/node/66960/sally-lunn-buns-try-these
    In the bush just East of Cambridge,Ontario 
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  • GlennM
    GlennM Posts: 1,365
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    Here’s another good bun recipe

    https://www.thefreshloaf.com/node/68590/portuguese-buns


    In the bush just East of Cambridge,Ontario 
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  • GlennM
    GlennM Posts: 1,365
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    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    In the bush just East of Cambridge,Ontario 
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  • Hoster05
    Hoster05 Posts: 312
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    RRP said:
    From your earlier pizza threads I know you like thin crusts. Without rolling them with a pin which is the reason I thought you wanted the Freezer-Tite then I’m curious how you got them thin using sticky dough in the past. BTW those were beautiful pies!
    I would previously stretch them out by hand. 
    Mankato, MN - LBGE
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  • nolaegghead
    nolaegghead Posts: 42,102
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    SGH said:
    Ron, unfortunately it ended up chargrilled and New Orleans style oysters instead of anus. Still a treat 👍


    Nice, just a notch down from eating a char-grilled oyster from a shaved anus.  Presentation is under-rated.

    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,791
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    nolaegghead said:
    Nice, just a notch down from eating a char-grilled oyster from a shaved anus.  Presentation is under-rated.

    Agree x 1000. And well said my friend 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Ron, unfortunately I didn’t get to test out the new carbon steel Detroit pizza pan due to time constraints. With that said, thought I would have the oysters one more time 👍



    On a side note, if I had 1/64 of your money I would eat things like this way more often. Must be nice having unlimited money my friend. Unfortunately I will never know. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 18,731
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    GlennM said:
    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    That shouldn't be an issue. The frozen buns will occupy the same volume of space in the bag when they thaw, as they did when frozen. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • RRP
    RRP Posts: 25,895
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    caliking said:
    GlennM said:
    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    That shouldn't be an issue. The frozen buns will occupy the same volume of space in the bag when they thaw, as they did when frozen. 
    Guess I R corn fused! Do you bake these first and then freeze them? Or divide and roll the raw dough into balls before freezing…then thawing…then baking?
    Re-gasketing America one yard at a time.
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  • caliking
    caliking Posts: 18,731
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    RRP said:
    caliking said:
    GlennM said:
    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    That shouldn't be an issue. The frozen buns will occupy the same volume of space in the bag when they thaw, as they did when frozen. 
    Guess I R corn fused! Do you bake these first and then freeze them? Or divide and roll the raw dough into balls before freezing…then thawing…then baking?
    If you're planning to freeze some, I would bake --> wrap individually--> freeze--> vac seal--> back in the freezer. 

    The usual MO this side is to bake them, let them sit out at RT for 2-3 days, then refrigerate. They're usually gone in a week or so. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,976
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    caliking said:
    RRP said:
    caliking said:
    GlennM said:
    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    That shouldn't be an issue. The frozen buns will occupy the same volume of space in the bag when they thaw, as they did when frozen. 
    Guess I R corn fused! Do you bake these first and then freeze them? Or divide and roll the raw dough into balls before freezing…then thawing…then baking?
    If you're planning to freeze some, I would bake --> wrap individually--> freeze--> vac seal--> back in the freezer. 

    The usual MO this side is to bake them, let them sit out at RT for 2-3 days, then refrigerate. They're usually gone in a week or so. 
    A whole week?  ;)
    "I've made a note never to piss you two off." - Stike
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  • RRP
    RRP Posts: 25,895
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    caliking said:
    RRP said:
    caliking said:
    GlennM said:
    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    That shouldn't be an issue. The frozen buns will occupy the same volume of space in the bag when they thaw, as they did when frozen. 
    Guess I R corn fused! Do you bake these first and then freeze them? Or divide and roll the raw dough into balls before freezing…then thawing…then baking?
    If you're planning to freeze some, I would bake --> wrap individually--> freeze--> vac seal--> back in the freezer. 

    The usual MO this side is to bake them, let them sit out at RT for 2-3 days, then refrigerate. They're usually gone in a week or so. 
    caliking said:
    RRP said:
    caliking said:
    GlennM said:
    caliking said: For extra credit, vac seal them, after they have frozen solid. 

    I have thought about vac sealing them but wondered if they would flatten out when thawed?  I guess you would just take them out of the vac bag to thaw 🤓
    That shouldn't be an issue. The frozen buns will occupy the same volume of space in the bag when they thaw, as they did when frozen. 
    Guess I R corn fused! Do you bake these first and then freeze them? Or divide and roll the raw dough into balls before freezing…then thawing…then baking?
    If you're planning to freeze some, I would bake --> wrap individually--> freeze--> vac seal--> back in the freezer. 

    The usual MO this side is to bake them, let them sit out at RT for 2-3 days, then refrigerate. They're usually gone in a week or so. 
    Thank you, kind Sir!
    Re-gasketing America one yard at a time.
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  • GlennM
    GlennM Posts: 1,365
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    We eat them first day and wrap and freeze the that evening. They taste fresh after thawing 
    In the bush just East of Cambridge,Ontario 
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  • SGH
    SGH Posts: 28,791
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    Ron, the meatballs are not homemade, the sauce is a mixture of 3 different jar sauces, the cheese is out of a bag and the dough mix is out of a bag. But here it is right off the BGE. Detroit style pizza out of the new “blue steel” pan. 


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    For anyone interested in the Detroit pizzas, here is the steel pan. Another popular pan is the Loyds aluminum pan. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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