2023 Mother's Day food pic dump :)

Canugghead

Celebrated the grandmothers and mothers in the family, overseas visitors and a birthday. SWMBO (I know, should be ashamed of myself making her work ) and I made the usual boring stuff, with many contributions from guests.

made couple of piles of simple pies the day before

whole pork shoulder overnight in XL


edelmetall from pre covid, first serious use




seafood medley

Korean vegetarian glass noodles
Sundried tomato and feta cheese boule on left, cheddar cheese and jalapeno boule on right

IP pasta, kids' favourite

another kids' favourite

store bought Peking duck kit 

MSM brisket

WeberWho

What a spread! No one went home hungry. 

GrateEggspectations

Nice assortment right there. Just curious as to what IP pasta recipe you use (if you are in fact using one)?

johnmitchell

Now that is impressive. Fantastic spread!!!

Florida Grillin Girl

Wow, Gary, what an awesome spread. Nicely done!

lkapigian

Awesome Cook!

dbCooper

Beautiful, all of it!

caliking

I kid you not, I was looking for this thread yesterday, because I knew you must have had a big spread. But, holy moley... what a feast!!

I need to hit up you for pizza tips. Your pies look like the type caliprince would enjoy. 

Mark_B_Good

Wow, did you feed the entire neighborhood??

bluebird66

Great spread!

Canugghead

Appreciate all the kind words, inspired by and still learning from many of you great cooks here 

Canugghead

@WeberWho @Mark_B_Good 36 of us including many little ones and seniors, it's nice when we don't have to cook for the next few days, not such thing as too much leftovers 

Canugghead

@GrateEggspectations full disclosure, our D.I.L made it  kids love it.
https://www.pressurecookrecipes.com/instant-pot-pasta/

GrateEggspectations

Canugghead said:

@GrateEggspectations full disclosure, our D.I.L made it  kids love it.
https://www.pressurecookrecipes.com/instant-pot-pasta/

Thank you. 

And you’ve probably heard it before, but your boules look fantastic. 

Canugghead

@caliking I followed Ken Forkish's The Elements of Pizza 24- to 48-hour pizza dough method. 2.3% salt, 0.2% yeast, 62.5% hydration. Book says 60-90 min RT after cold ferment but I usually wait about four hours, no way I can stretch/shape it in under two. 
For simplicity made just two types (1) pepperoni (2) ham and pineapple (yes pineapple, don't care what pizza snobs say  )
I preheat the Ardore's saputo biscotto floor to about 850-900 and lower the flame just before launching, crank the flame back up to full throttle in between pies. swmbo's roasted garlic dipping sauce kicks it up a notch.

loco_engr

What a great variety of food!
What is MSM?

Canugghead

loco_engr said:

What a great variety of food!
What is MSM?

Thanks, Montreal Smoked Meat

StillH2OEgger

Wow. I don't deliver that much deliciousness in an entire year, much less a single day. Great work!

Langner91

I thought Mother's Day was the last Monday before May 25 in Canada.  

It's cool that you guys have the same holiday!

lousubcap

That is quite the spread and not surprising.  What a feast.  Congrats.

Canugghead

StillH2OEgger said:

Wow. I don't deliver that much deliciousness in an entire year, much less a single day. Great work!

Never into cooking before getting my first egg, still playing catch up 

caliking

Canugghead said:

@caliking I followed Ken Forkish's The Elements of Pizza 24- to 48-hour pizza dough method. 2.3% salt, 0.2% yeast, 62.5% hydration. Book says 60-90 min RT after cold ferment but I usually wait about four hours, no way I can stretch/shape it in under two. 
For simplicity made just two types (1) pepperoni (2) ham and pineapple (yes pineapple, don't care what pizza snobs say  )
I preheat the Ardore's saputo biscotto floor to about 850-900 and lower the flame just before launching, crank the flame back up to full throttle in between pies. swmbo's roasted garlic dipping sauce kicks it up a notch.

Thanks. I have the book, and will give this a try. 

And, there is absolutely nothing wrong with pineapple on pizza!

Canugghead

Langner91 said:

I thought Mother's Day was the last Monday before May 25 in Canada.  

It's cool that you guys have the same holiday!

That'll be Victoria Day. Wonder if we'll get a new national holiday Elizabeth Day 

We are getting new $20 bill with Charles on it.

kl8ton

Canugghead said:

Langner91 said:

I thought Mother's Day was the last Monday before May 25 in Canada.  

It's cool that you guys have the same holiday!

That'll be Victoria Day. Wonder if we'll get a new national holiday Elizabeth Day 

We are getting new $20 bill with Charles on it.

keener75

Langner91 said:

I thought Mother's Day was the last Monday before May 25 in Canada.  

That would be May two four, eh!  

GrateEggspectations

The history of pineapple on pizza is very much a Canadian (and also Greek) thing. 

https://time.com/4814056/hawaiian-pizza-pineapple-sam-panopoulos-death/?amp=true

nolaegghead

Wow, what a feast!  Wish I was in that family…

caliking

Canugghead said:

@caliking I followed Ken Forkish's The Elements of Pizza 24- to 48-hour pizza dough method. 2.3% salt, 0.2% yeast, 62.5% hydration. Book says 60-90 min RT after cold ferment but I usually wait about four hours, no way I can stretch/shape it in under two. 
For simplicity made just two types (1) pepperoni (2) ham and pineapple (yes pineapple, don't care what pizza snobs say  )
I preheat the Ardore's saputo biscotto floor to about 850-900 and lower the flame just before launching, crank the flame back up to full throttle in between pies. swmbo's roasted garlic dipping sauce kicks it up a notch.

You can't just drop a teaser like that and run!

Canugghead

GrateEggspectations said:

The history of pineapple on pizza is very much a Canadian (and also Greek) thing. 

https://time.com/4814056/hawaiian-pizza-pineapple-sam-panopoulos-death/?amp=true

Interesting, sounds kind of like how butter chicken was invented in the UK

Canugghead

caliking said:

Canugghead said:

@caliking I followed Ken Forkish's The Elements of Pizza 24- to 48-hour pizza dough method. 2.3% salt, 0.2% yeast, 62.5% hydration. Book says 60-90 min RT after cold ferment but I usually wait about four hours, no way I can stretch/shape it in under two. 
For simplicity made just two types (1) pepperoni (2) ham and pineapple (yes pineapple, don't care what pizza snobs say  )
I preheat the Ardore's saputo biscotto floor to about 850-900 and lower the flame just before launching, crank the flame back up to full throttle in between pies. swmbo's roasted garlic dipping sauce kicks it up a notch.

You can't just drop a teaser like that and run!

Super basic really… roasted garlic, mayo, sour cream, pesto sauce, lemon juice, salt, no measurements but you don’t care for that anyway. Or just google and there are many variations 

Canugghead

nolaegghead said:

Wow, what a feast!  Wish I was in that family…

Ever heard of grass is greener…