Manchurian Chicken (and pizza)

nolaegghead · January 2017

I'll fill in the details on the Manchurian Chicken as they come in or if I actually make some of the stuff.

Past two evenings, made some killer pizza.

Bought a 55 pound bag of Tipo 00 from RD for $28. Found a great recipe for dough and this is a keeper. Made about 6 pies.

Bookmark this mthafker: http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

This dough is incredible. I'm never making any other pizza dough. Follow the instructions.

When you're forming the pie, don't overwork it - if you punch a hole in the middle and decide to knead it...don't. Chunk it and grab another dough ball. The gluten strands are perfect and it stretches out like a champ, but if you overwork it it's all over.

nolaegghead · January 2017

nolaegghead · January 2017

nolaegghead · January 2017

nolaegghead · January 2017

nolaegghead · January 2017

nolaegghead · January 2017

nolaegghead · January 2017

Pulled out the pancetta and cooked some lardons for a topping. Delicious. Some of the best pizza I've made.

nolaegghead · January 2017

Also, cold ferment the dough.

texaswig · January 2017

Looks good man.55# is a lot of pizza.

cazzy · January 2017

Nice looking pies!

I'll give that recipe a go. I've been on a NY kick for a few months, so this will be a nice change of pace.

Did your order the storage container I linked you?

nolaegghead · January 2017

texaswig said:

Looks good man.55# is a lot of pizza.

I gave half of it away to friends. And shared the recipe.

nolaegghead · January 2017

cazzy said:

Nice looking pies!

I'll give that recipe a go. I've been on a NY kick for a few months, so this will be a nice change of pace.

Did your order the storage container I linked you?

@cazzy - missed the link...text it to me? I went to the dollar store and bought 10 one gallon thangs. Cost: 10 bucks. More than one third of the cost of flour.

nolaegghead · January 2017

nolaegghead · January 2017

Not all the containers are shown, but for the record, a 25 Kg bag of Tipo 00 flour fits in 10 1-gallon containers. Presumably they are reusable. About 1/4th the price I was paying ordering on Amazon. Not that the flour price is significant, but it's a sweet thing. BIL owns a Godfather's pizza and he sh!ts bricks when the price of mozzarella goes up. That's his second largest expense other than labor.

nolaegghead · January 2017

I was super fkd up when I weighed and packaged the flour. Next day, looking at my Sharpie labels, I had like two different dates and all kinds o type-os. Whatever. Fiddy cent a pound. Like Focker would say, snooper schnaze TNT on the schmooze crunk. Or something.

bgebrent · January 2017

Nice man! Gotta get to RD and check it out.

johnnyp · January 2017

Thanks for sharing. Happy to have a great dough recipe.

caliking · January 2017

Nice pies and sweet deal on the 00.

Now let's see what you've got with going on with the chicken Manchurian.

Carolina Q · January 2017

I've had that dough recipe bookmarked for ages, but have yet to try it. Looks good!

Roberta's is a cool lookin' joint. On my list when I do my NYC pizza tour.

Image: http://www.hedgefunny.com/wp-content/uploads/2015/01/4903321758_82427c42cb_z.jpg

saluki2007 · January 2017

So you do know how to cook and not just Troll

Great looking pies and thanks for the dough bookmark.

blind99 · January 2017

Nice work. If i tried to make a pie that big on a cutting board it would never make it to the egg intact. You got skills!

TideEggHead · January 2017

Delicious looking pies!

texaswig · January 2017

"I gave half of it away to friends. And shared the recipe." Sometimes I wish I had a friend.

nolaegghead · January 2017

blind99 said:

Nice work. If i tried to make a pie that big on a cutting board it would never make it to the egg intact. You got skills!

Nah, I use the Mega Peel to move the pies....

http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1

Carolina Q · January 2017

nolaegghead said:

This pie looks especially good. What's on it? Looks like cheese, tomato, bacon, onion and maybe artichoke hearts? Any sauce under there or just the tomatoes? Thanks.

THEBuckeye · January 2017

nolaegghead said:

I was super fkd up when I weighed and packaged the flour. Next day, looking at my Sharpie labels, I had like two different dates and all kinds o type-os. Whatever. Fiddy cent a pound. Like Focker would say, snooper schnaze TNT on the schmooze crunk. Or something.

In other words, it was just another day?

nolaegghead · January 2017

@Carolina Q

I infuse olive oil with garlic and basil (heat up in microwave). Brush that on the dough. Then a layer of fresh spinach, then cheese, then tomatoes, artichoke hearts, onions and lardons (from pancetta that I cooked in a pan). Top with a little more cheese and some red pepper.

nolaegghead · January 2017

THEBuckeye said:

nolaegghead said:

I was super fkd up when I weighed and packaged the flour. Next day, looking at my Sharpie labels, I had like two different dates and all kinds o type-os. Whatever. Fiddy cent a pound. Like Focker would say, snooper schnaze TNT on the schmooze crunk. Or something.

In other words, it was just another day?

Pretty much, Undisputed National Champion.

Carolina Q · January 2017

Thanks. Gotta try it!

Carolina Q · January 2017

Dough made. I liked the feel of it. One ball on the counter, the other in the fridge. Pizza tonight!

Manchurian Chicken (and pizza)

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