What Are You Chef-ing Tonight, Dr?

JohnInCarolina · July 11

Botch said:

JohnInCarolina said:
...I just focus on stabbing it with my steely knife.

"Turn up the Eagles, the neighbors are listenin'..." Let's see if anyone gets that reference.

Paolo · July 11

Playing with my new toy.
The Egg is capable of delivering fantastic results on pizza, but I finally decided that struggling to reach (and keep) 750 F while burning loads of expensive charcoal at risk of cracking the ceramics is not the way to go IMO.

kl8ton · July 11

Ragingirishman2 said:

Does anyone else wonder when coking how many calories you are consuming? I probably tasted my pasta sauce 8-10 times while it was cooking.

No, but when I sit down with the family or friends to eat what we have been cooking, I'm usually full.

Paolo · July 11

Ragingirishman2 said:

@Botch I’d still crush that pizza. The cheese post got away from me. It went from hardly golden to almost f’in burnt in 4-5 min.

We have an electric Oster oven I bought off QVC a couple of years ago that is great for these types of cooks.

I'd take that golden brown lasagna anytime, so you got my like
Next time we food voyeurs woud like to see also a cross section!

Hook_emHornsfan_74 · July 11

kl8ton said:

Ragingirishman2 said:

Does anyone else wonder when coking how many calories you are consuming? I probably tasted my pasta sauce 8-10 times while it was cooking.

No, but when I sit down with the family or friends to eat what we have been cooking, I'm usually full.

I am the exact same way. I cooked a ton of stuff for a party we had on the 4th of July, and I never even made a plate. I guess I was doing quality control as I was slicing everything and what not. It wasn't until the next day that I finally reheated everything back up and actually sat down and had some.

Canugghead · July 11

@Paolo Beautiful pie there. Congrats on you new toy, better late than never, I'm sure you'll enjoy making pizza even more.

fishlessman · July 11

my doctor would be more concerned with how much i drank while cooking than the taste testing calories.....

caliking · July 11

Paolo said:

Playing with my new toy.
The Egg is capable of delivering fantastic results on pizza, but I finally decided that struggling to reach (and keep) 750 F while burning loads of expensive charcoal at risk of cracking the ceramics is not the way to go IMO.

Dat cornicione!!

Elijah · July 12

I'm a glutton for punishment and the niece requests it every year for her birthday. The middle of the flat still had some resistance at 203 or so, but it seemed to be a stubborn spot. Maybe it wasn't as thawed as I wanted. We'll see if it's good or over after a few hour rest.

Paolo · July 12

Thanks @Canugghead and @caliking!
Rising the “cornicione” (the crust for those who don’t know) is a matter of seconds on this machine with stone and dome at 800 F. Great fun!

GrateEggspectations · July 12

Great looking pie, @Paolo.

@Canugghead coaxed me into buying a similar rig last year. Wish I could put it to good use as well as you did.

Btw, contemplating the possibility of a visit to Puglia. Worth a visit? Looks beautiful.

Paolo · July 12

GrateEggspectations said:

Great looking pie, @Paolo.

@Canugghead coaxed me into buying a similar rig last year. Wish I could put it to good use as well as you did.

Btw, contemplating the possibility of a visit to Puglia. Worth a visit? Looks beautiful.

Puglia is a beautiful region indeed. Been there only twice as it's quite far from Milan (in our standards at least!).
I particularly liked the Gargano Promontory, the small towns are white jewells, the sea is beautiful, it has forest as well and the local cuisine is fantastic.
Other hugely popular destinations I've not been to are Alberobello (Trulli!) and, on the extreme tip of the peninsula , Santa Maria di Leuca.
If you can avoid August, overly crowded and hot, september would be much better.
It won't disappoint

caliking · July 12

Paolo said:

Thanks @Canugghead and @caliking!
Rising the “cornicione” (the crust for those who don’t know) is a matter of seconds on this machine with stone and dome at 800 F. Great fun!

Yep. The egg does many things well, but if greatness is your goal, a dedicated cooker is called for. The gas pizza ovens rock, given the much lower cost than a wood-fired oven.

But, you know that we want to hear about your dough recipe now!

caliking · July 12

@Elijah - its the best feeling when family requests their favorite cook. We are our own worst critics. I am sure your niece will love it.

And, a happy birthday to her!

lousubcap · July 12

@Elijah - Great bark. The rest should bring that stubborn section home. Happy Birthday to your niece. Great eats await.

Gulfcoastguy · July 12

Making chicken tacos. My niece made an unscheduled trip back from overseas. Skinless boneless chicken thighs, Meatchurch Fajita rub, pickled onions, poblanos, cheese, corn or flour tortillas. As you can see we are one man down.

GrateEggspectations · July 12

Shrimp tacos. No plated pics because we were hosting.

johnmitchell · July 12

caliking · July 12

What a spread @GrateEggspectations!

johnmitchell · July 12

@GrateEggspectations. Your guests are in for a treat😋

Paolo · July 12

caliking said:

But, you know that we want to hear about your dough recipe now!

There was a post by SmokinJazz on pizza dough recently.
This was my take:

- 1kg flour (type "0", a popular brand that I like is Caputo)
- 700 ml cold water (70%)
- 3 gr fresh yeast (I also use common powdered baker yeast if fresh is not available)
- 16 gr salt

The day before cooking I mix the ingredients with my planetary, do 3 rounds of stretch and fold over 2 hours, then overnight in the fridge in a covered lightly oiled bowl.
The next day after 12 to 24 hours rest I take it out of the fridge 4 hours before cooking and make 6 balls, aproximately 280 gr each. They will rest covered (I use turned salad bowls) until ready for shaping and cooking. With the Egg I used to cook raised (a lot raised, top level of the Eggspander) indirect at 700 F with a 12 inch ceramic stone.

With my gas oven I tried 800 F (dome and stone) and the results were satisfying.

caliking · July 13

@Paolo- There's an inside joke on the forum, about a member who refused to share his dough recipe. Even with his own family! So, thanks for sharing yours.

Its been a while since I played with pizza. My fermentation times never seemed to quite work out the way I wanted. Notes taken, for when I dive in again

Do you find a significant difference between 0 vs. 00 flour? 00 is easy to find here, but haven't seen 0 flour in the stores.

Gulfcoastguy · July 13

Gulfcoastguy said:

Making chicken tacos. My niece made an unscheduled trip back from overseas. Skinless boneless chicken thighs, Meatchurch Fajita rub, pickled onions, poblanos, cheese, corn or flour tortillas. As you can see we are one man down.

We had an over abundance of food. But a shortage of people: 2 cases of ear infections, one case of raging shingles, one went to wrestling, one isolating himself from sick people before this Thursday’s triple bypass. I had added red and green salsas (store bought), and lettuce for the celiac ones taco shell replacement. The pickled onions were a hit and relatively easy to make. Next time I will make a larger batch and hot bath seal the jars. Since the only liquid was red wine vinegar they should keep on the shelf.

hoosier_egger · July 13

Trying to beat some rain.

ColbyLang · July 13

caliking said:

@Paolo- There's an inside joke on the forum, about a member who refused to share his dough recipe. Even with his own family! So, thanks for sharing yours.

Its been a while since I played with pizza. My fermentation times never seemed to quite work out the way I wanted. Notes taken, for when I dive in again

Do you find a significant difference between 0 vs. 00 flour? 00 is easy to find here, but haven't seen 0 flour in the stores.

0 vs 00 only refers to mesh size on the screen at the mill. High gluten bread flour is 0 or 00.

caliking · July 14

Thanks @ColbyLang!

zaphod · July 14

Weekend cooks:

Saturday night we pretty much did everything but the salad on the egg.

double roasted baked potatoes (based off the allrecipes.com recipe, substituting veggie ground round for the bacon
poppers stuffed with cream cheese and MUCH sweet chili sauce
roasted sliced baby eggplant with cinnamon, cumin, garlic powder. I sliced them into three pieces, two cheeks and a center leaving the stem on the center. They were fun to eat by holding the stem like a
sesame asparagus using the recipe from David Rose's Eggin' book

Image: https://us.v-cdn.net/5017260/uploads/editor/yo/jni19atuqgmu.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/4o/hvm65av6ru4b.jpg

Sunday lunch was the usual hotdogs but I grilled some avocado halves for a planned Mexican supper.

Image: https://us.v-cdn.net/5017260/uploads/editor/0k/g6c4cqqdomt2.jpg

Paolo · July 14

caliking said:

@Paolo- There's an inside joke on the forum, about a member who refused to share his dough recipe. Even with his own family! So, thanks for sharing yours.

Its been a while since I played with pizza. My fermentation times never seemed to quite work out the way I wanted. Notes taken, for when I dive in again

Do you find a significant difference between 0 vs. 00 flour? 00 is easy to find here, but haven't seen 0 flour in the stores.

"0" is slighlty less refined that "00" but I think you can use both for pizza. I tend to use less refined flours for bread baking (type 1, 2 or even "integrale") but never tried with pizza so far.

Canugghead · July 14

@zaphod I thought you're OCD 🤣

Ozzie_Isaac · July 14

Ragingirishman2 said

Does anyone else wonder when coking how many calories you are consuming? I probably tasted my pasta sauce 8-10 times while it was cooking.

Calories while taste testing are 0. Same as when you eat something off another persons plate. I don’t understand the science, but I know in my gut it’s true.

What Are You Chef-ing Tonight, Dr?

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