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I know...late, but what the H*LL!

RRPRRP Posts: 24,117
Saturday night's pizza

Re-gasketing America one yard at a time.

Comments

  • nolaeggheadnolaegghead Posts: 38,169
    Very ice-truck killer!
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
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  • QDudeQDude Posts: 979
    Do you have a favorite cheese for your pies?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

  • bluebird66bluebird66 Posts: 2,504
    That looks fantastic!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • RRPRRP Posts: 24,117
    QDude said:
    Do you have a favorite cheese for your pies?
    I've tried many combinations over the years, but we like mozzarella and some parmesan. The best mozzarella is the fresh I make myself, but I only do that a couple times a year when I'm not real busy...(I know I'm retired, but even us retired guys get busy! =) )
    Re-gasketing America one yard at a time.
  • Snazzy looking pie!

    You make cheese too?  Are you pulling our virtual leg?
  • kl8tonkl8ton Posts: 3,654
    RRP said:
    QDude said:
    Do you have a favorite cheese for your pies?
    I've tried many combinations over the years, but we like mozzarella and some parmesan. The best mozzarella is the fresh I make myself, but I only do that a couple times a year when I'm not real busy...(I know I'm retired, but even us retired guys get busy! =) )
    I will look in the interwebz for videos about making this two cheese blend you speak of.  

    Pizza looks good.  I would eat the entire thing in one sitting.
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • RRPRRP Posts: 24,117
    Snazzy looking pie!

    You make cheese too?  Are you pulling our virtual leg?
    NO - not at all! Let me find some picture or thread as proof. Honestly though it is not at all difficult to do!
    Re-gasketing America one yard at a time.
  • RRPRRP Posts: 24,117
    What's so difficult about spreading 2 layers of different cheeses? 
    Re-gasketing America one yard at a time.
  • LegumeLegume Posts: 11,732
    RRP said:
    What's so difficult about spreading 2 layers of different cheeses? 
    Some people’s kids.
    I do not have any broken or spare parts for any size egg.
  • nolaeggheadnolaegghead Posts: 38,169
    RRP said:
    What's so difficult about spreading 2 layers of different cheeses? 
    No no no you have to mix the cheese up *before* putting on the pizza otherwise you ruin everything.

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • kl8tonkl8ton Posts: 3,654
    RRP said:
    What's so difficult about spreading 2 layers of different cheeses? 
    I was just goofing around.  I wanted to get someone to post the video.  Nola did not disappoint.  If you read anything about blending cheeses on this site. . . this video pops up.  :-) Carry on Good Sir!
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • kl8ton said:
    RRP said:
    What's so difficult about spreading 2 layers of different cheeses? 
    I was just goofing around.  I wanted to get someone to post the video.  Nola did not disappoint.  If you read anything about blending cheeses on this site. . . this video pops up.  :-) Carry on Good Sir!
    The legend of Mike Neylan, professional chef.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • RRPRRP Posts: 24,117
    Snazzy looking pie!

    You make cheese too?  Are you pulling our virtual leg?
    Here's the recipe I use which I summarized including my notes from past experiences...

    30 Minute Mozzarella 

     

    This is a summary of a recipe from a library book entitled Recipes For All Types Of Cheese.

     

    Ingredients needed:

     

    1 gallon whole milk that has not been ultra-pasteurized

    ¼ teaspoon  liquid rennet (or ¼ rennet tablet) diluted in ¼ cup cool, unchlorinated water

    1 teaspoon cheese salt (optional) BTW un-idolized Kosher salt is a fine substitute.

    2 level teaspoons citric acid (powder)

     

    Method:

     

    1. Add citric acid to milk and mix thoroughly

     

    2. heat the milk to 88° - I used my Thermapen

     

    3. gently stir in the diluted rennet using an up and down motion and continue heating to 105°. Turn off heat and let curd set for a few minutes – I let it go for 4 minutes and then STOP STIRRING IT! – You want it to form a solid mass – NOT broken pieces!

     

    4. The curds should look like thick yogurt. If the whey is still milky white instead of yellowish wait a few more minutes.

     

    5. scoop out the curds with a slotted spoon into a 2 quart microwaveable bowl. Press the curds gently with your hands pouring off as much whey as possible. Reserve the whey.

     

    6. microwave the curds for 1 minute on high. Drain off the whey and quickly work the hot cheese into a ball with a spoon or your hands using rubber gloves for protection.

     

    7. microwave one more time for 35 seconds draining off the whey and working the cheese. 

     

    8.  knead the cheese quickly like bread dough until it is smooth. Sprinkle on the salt if desired while kneading and stretching. When the cheese stretches like taffy it is done, but if the curds break you need to reheat them again.

     

    9. when the cheese is smooth and shiny it is ready to eat. If you want to eat it later cover it and refrigerate.

     

    Yield: ¾ to 1 pound

     

    Use of the by product of whey is a whole other venture.

     

    Recipe recap made by RRP. 

    Re-gasketing America one yard at a time.
  • TEXASBGE2018TEXASBGE2018 Posts: 3,283
    I've never heard of a two cheese blend, I didn't know it was possible.  I had to watch this very technical video when I attempted the 3 cheese blend.



    How much do you think the guy/s got paid that filmed/edited that cinematic masterpiece?


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • nolaeggheadnolaegghead Posts: 38,169
    I've never heard of a two cheese blend, I didn't know it was possible.  I had to watch this very technical video when I attempted the 3 cheese blend.



    How much do you think the guy/s got paid that filmed/edited that cinematic masterpiece?
    Not much.  I see most of it was one stationary camera, then a few seconds of hand-held (shaky hand at that) close-up of the mixing bowl.  Leads me to think maybe they weren't paid at all, or it was the guy and a friend/wife. Otherwise, $500.

    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • BotchBotch Posts: 11,826
    I've never heard of a two cheese blend, I didn't know it was possible.  I had to watch this very technical video when I attempted the 3 cheese blend.



    How much do you think the guy/s got paid that filmed/edited that cinematic masterpiece?
    At 2.2 million views, he probably earned enough for a new KitchenAid so he won’t have to use his hands.   ;) 
    (and some of the comments on EweTube are a hoot!). 
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • lkapigianlkapigian Posts: 8,182
    Botch said:
    I've never heard of a two cheese blend, I didn't know it was possible.  I had to watch this very technical video when I attempted the 3 cheese blend.



    How much do you think the guy/s got paid that filmed/edited that cinematic masterpiece?
    At 2.2 million views, he probably earned enough for a new KitchenAid so he won’t have to use his hands.   ;) 
    (and some of the comments on EweTube are a hoot!). 
    His Web Redemption on Tosh.O


    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • texaswigtexaswig Posts: 2,559
    That video changed my life. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
  • Ozzie_IsaacOzzie_Isaac Posts: 11,791
    edited September 28
    Advanced technique:

    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • RRPRRP Posts: 24,117
    edited September 28
    RRP said:
    Snazzy looking pie!

    You make cheese too?  Are you pulling our virtual leg?
    NO - not at all! Let me find some picture or thread as proof. Honestly though it is not at all difficult to do!




    And the line shows how little it took to make the cheese, but all the rest of that is whey which can be consumed or used for other purposes!

    Re-gasketing America one yard at a time.
  • Advanced technique:

    I like how he also shows you how to put it on the top shelf of the refrigerator.  The real pros don’t leave anything to interpretation!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • SGHSGH Posts: 28,106
    RRP said:



    Is that a bovine taint?

    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. 

  • Thanks %RRP

    Why the thick gloves, is it because of the acid or the rennet ?  Is this dangerous to make?
  • Using 6 year old milk is cheating, no?  That is already cheese @RRP
    Or is @PigBeanUs right for once and sale by dates have no meaning?
  • RRPRRP Posts: 24,117
    Thanks %RRP

    Why the thick gloves, is it because of the acid or the rennet ?  Is this dangerous to make?
    No -not dangerous at all…guess you missed my earlier reply with the recipe summary that I posted. You heat the milk to 88 degrees which is kinda hot and then reheating in the microwave also makes that “cheese to be” HOT! 
    Re-gasketing America one yard at a time.
  • RRPRRP Posts: 24,117
    Using 6 year old milk is cheating, no?  That is already cheese @RRP

    Or is @PigBeanUs right for once and sale by dates have no meaning?
    guess I just misgauged the time it took me to fix it…us old guys move  soslowdon’tyouknow…
    Re-gasketing America one yard at a time.
  • stv8rstv8r Posts: 949
    RRP said:
    Saturday night's pizza

    Di Giorno?  Just kidding lmao.  Looks fantastic
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