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I finally cooked some'en (pizza)

stike
stike Posts: 15,597
edited November -0001 in EggHead Forum
nothing too exciting, just pizza.
after a few weeks of intermittent rain, cold weather, thanksgiving at my brother's house, and lots of work deadlines, i finally got back outside to cook. took forever for the damp lump and egg to get to temp. plus, i was still using that GIANT south american lump (royal oak). those pieces took a while to light. hasn't sparked yet, so i think i got a good bag.

anyway, the pizzas.

first was raw spinach, ricotta, some mozzarella, garlic, diced ham, salt and black pepper.

spinach_riccota_pizza.jpg

with a little left over dough, i made the essexco special. red onion sliced thin, floating on a sea of olive oil, with minced fresh rosemary (still live and kicking here in NE), red pepper flakes, salt and pepper.

red_onion_pizza-1.jpg

crust turned out great (store bought :blush: )

nice simple cook to get back into the swing of things
ed egli avea del cul fatto trombetta -Dante
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Comments

  • Zippylip
    Zippylip Posts: 4,768
    "nothing too exciting" my a** :ohmy: , what is more exciting that a good pie or two, & they look to be on the extreme (good) end of the taste-o-meter, very nice
    happy in the hut
    West Chester Pennsylvania
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  • stike
    stike Posts: 15,597
    thanks.
    finished off the bottom of two bottles of scotch, too. half a glass from each. i don't think i can wait for another delivery from santa. need toget some to tide me over.

    usually leave out a glass of scotch for santa, and he leaves me another bottle.
    ed egli avea del cul fatto trombetta -Dante
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    "usually leave out a glass of scotch for santa, and he leaves me another bottle" Leave a whole case worth of glasses this year. See if Santa gets the idea! ;) Pie's look great! Can see from all the post of late it's time to try one myself again.
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  • Fidel
    Fidel Posts: 10,172
    Dough looks real good. Nothing wrong with store bought dough if you find one you really like.

    I may have to try that EssexCo 'za - sounds like a flavor explosion to me.
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  • Zippylip
    Zippylip Posts: 4,768
    you took the words right out'my mouth
    happy in the hut
    West Chester Pennsylvania
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    Stike, where's your rosemary planted? We lost ours every winter (eventually) until I planted one right by the outside dryer vent. It's been going strong for 4 years now. It is just about to transition from "bush" to "shrub" status. :woohoo:

    Pies look great. Got all the makin's in the fridge for a couple later this week.
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  • Zippylip
    Zippylip Posts: 4,768
    where do you live that Rosemary makes it through the winter, the only thing I keep from year to year is my sage plant, bush, tree
    happy in the hut
    West Chester Pennsylvania
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  • Fidel
    Fidel Posts: 10,172
    My rosemary, sage, and thyme all make it - they are all 4-5 years old. I am in Zone 6.
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  • stike
    stike Posts: 15,597
    hahahaha

    well, honestly it's a frikkin annual in our yard. i have the herbs in pots, near the kitchen door. they get lots of light. but they eventually die off after the tenth frost or so. hahaha

    no good spot in the yard to plant them (small yard).
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    if i leave out six glasses of scotch, i think either he'll pass out on the couch, or I will. the kids will find me passed out on the couch with an adjustable wrench in my hand and an unfinished bicycle in parts on the floor
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    paul's wife makes it much better, and some how it's all the same ingredients! she uses a high-gluten flour, i think. and gets the crust very thin.

    i had her make one here once, and my fire took so long to get to temp, that the dough stuck to our pie screen. i felt like a total yutz. :blush:

    but it was still great.

    my wife was pretty mad at me for having them make a pizza at our house. :ermm:
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,806
    ive got one up in maine that comes back, pretty pathetic looking plant but it is a survivor. had atleast 7 feet of snow on it last winter, only thing i can figure thats different there than the other ones ive had die is that that one is planted in pretty much sand, not much loom at all. the one i have in mass has to come indoors during the winter, have had that one for nine years now.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Sundown
    Sundown Posts: 2,980
    missed the cal to come up for Pizza! Dang, and I do like EssexCo pizza too.

    Looks good. Every time I make pizza they never come out round. The last few I did looked like in order; Vermont or New Hampshire, Rhode Island, California, Florida and North Carolina. My wife said it's a God given talent. ;)
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  • stike
    stike Posts: 15,597
    this was a while back, not recently.

    we still wouldn't have invited you, but technically we didn't snub you.

    hahaha

    my effort with the dough was the second pizza. darlene's was round and perfect. mine was misshapen and hideous. like my face.
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    now that was just funny.
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  • stike
    stike Posts: 15,597
    that's an idea.

    never thought to bring them in. do they get enough light?
    ed egli avea del cul fatto trombetta -Dante
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    I'm in Southern Missouri (Zone 6b), but I think the reason my rosemary overwinters is because it is right under the dryer vent. I think that keeps the ground warm enough that the roots don't get completely frozen.
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  • Essex County
    Essex County Posts: 991
    Yeah, some host! Do you know how much trouble it was to haul a ball of dough and a bag of marinated onions to your place???

    Seriously, that pizza always comes out great.
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  • fishlessman
    fishlessman Posts: 34,806
    ive got an industrial metal halide light in my kitchen window, your wife will never go for it :laugh: . the trick seems to be to spike it with fertilizer early fall for new growth, without the new growth on the plant it doesnt do well during the winter. mine has actually flowered in february which ive never seen happen with rosemary grown up here. i put in a good size humidifier last year that also helps, 10 to 15 gallons a day in the kitchen, an 8 x 13 foot space. any new growth in the winter is spindly and needs trimming in the spring
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    Our Lowe's has rosemary planted in pots and cut to a christmas tree shape. They're about 6 or 8 inches tall and really thick from the shaping. If you've got a sunny window, one like that could keep you supplied through the winter, and then get planted out in the spring. I'm thinking about getting one, even though ours will keep going strong all winter.
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  • stike
    stike Posts: 15,597
    didn't realize you had to run back home and get it, etc. etc.

    i think the evening turned out ok though.
    hahahaha

    paul_althea_lucy_rich.jpg
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    Scotch you say? What's your poison of choice?
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  • stike
    stike Posts: 15,597
    hmmm.....

    i usually have a small variety in the cabinet. nothing earth shattering.

    dalwhinnie doublewood is always good. finished a 15 year old dalwhinnie last night.

    sometimes have a glenlivet on hand for when i'm talking quantity, not quality. last night it was the tail end of a bottle of french finished. usually have 12 or 16 glenlivet around in the back somewehre. on deck after a couple glasses of the better stuff.

    i like oban, lagavulin, neat when i'm conversing with a former co-worker every now and then (if we aren't beering). he's the only other guy i know that enjoys it.

    cragganmore is a good diversion from the smokier stuff. that was my first alone-in-the-store-by-myself-and-too-embarrassed-to-ask purchase. interesting scotch, in hindsight. floral, lighter.

    usually i have a rock or two to melt a bit and change it over time. usually there's not a heck of a lot of time, though, truth be told. glug glug glug
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    Wow..kinda all over the board then. As long as it's a single malt eh?

    The doublewood is an interesting scotch. I've had it 2-3 times. Very nice after a good steak but not so great as the first drink of the night. A tad on the dry side for me tastes.
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  • stike
    stike Posts: 15,597
    yeah
    all over the place. i haven't settled in on my go to. kinda going it alone, too. no conspirators to really spend some time getting educated. haha

    what do you look for in a scotch? i'm a sucker for smoke (of course). maltiness, sweetness, dry finish. of course, that describes 90% of the stuff out there, which is my problem
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,806
    while your talking scotch, maccallens 18 year is the only one i enjoy, warm no ice. i did have a whiskey at an irish pub (first customer and they gave me the bottle) paddy whiskey, i loved the stuff but have never found it again, so smooth.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Fidel
    Fidel Posts: 10,172
    I'm a novice scotch drinker - still trying to figure out what I like, or if I even like it at all. I've been a bourbon drinker for quite a few years so scotch is a new animal. I guess I'm trying to earn my badge so I can hang out with the cool kids.
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  • stike
    stike Posts: 15,597
    hell. don't let anyone fool you. all you are drinking is formerly flavorless grain alcohol now flavored by the barrel it was in for the past 12 years or more.

    by the way, i'd think bourbon drinkers would be the cool kids.
    ed egli avea del cul fatto trombetta -Dante
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  • TomM24
    TomM24 Posts: 1,366
    Ditto on the drier vent ours is well over ten years old.
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