|
CloseFriend posted:
Do you want your dinner to be seized as a weapon of mass destruction?
|
#
¿
Oct 11, 2012 23:51
|
|
|
|
| # ¿ Apr 26, 2024 14:09 |
|
|
Jmcrofts posted:Use less sauce, and give the pizza more time to cool. Using less sauce doesn't really help, I'm afraid. I've had this problem before, and due to a tomato allergy in the family we don't have sauce on our pizzas. I think it's down to the quality of the cheese - maybe something in the fat levels causes it to stick to the base sub-optimally.
|
|
#
¿
Oct 18, 2012 10:02
|
|
|
FogHelmut posted:Philly.com had an article this week about home made ricotta being a big thing right now, and it looked easy enough. It was easy enough, but a big mess because I underestimated the amount it made. Interesting thought. Though I'm not a pesto fan, I usually have pizzas without sauce because of a tomato allergy in the family and the absence of sauce changes the taste of other toppings. Have you tried feta instead of ricotta? It's sharper and it goes well with meats.
|
|
#
¿
Oct 22, 2012 19:55
|
|
|
Nostrum posted:First of all, if you live in an apartment (and you rent)- it's not your oven, it's not your building. Don't mess with it! Having said that, ... Funny you should mention memory loss, because I found this. Someone on a baking forum posted:Over the last year, I have been experiencing severe memory loss. As I have been searching for answers for why this is happening or what could have cause this digression to occur, I am looking at some of the more toxic products I have been using in my daily life. One product that I have always wondered about is, my trusty Fibrament cooking stone. The smell it gave off on it's initial warming gave me a headache so bad I threw up. I am having a chemist friend of mine that works at the nearby university take a look at my stone. I am seriously concerned about this product. The company gives no indication or explanation of how the toxic smell is formed. It leaves room to wonder what is in this product. I find it hard to believe the composition of this product is so sacred that even the smell cannot be explained without the divulging the secret recipe of this stone's makeup. Any input would be much appreciated. It's true! It's true!
|
|
#
¿
Nov 21, 2012 22:27
|
|
|
I'm looking to get my mother a pizza stone for her birthday. Any recommendations? The site with the Fibrament stones linked to earlier doesn't seem to be working any more.
|
|
#
¿
Feb 19, 2013 19:00
|
|
|
Deathwing posted:Their site seems alright as far as I can tell? - http://www.bakingstone.com/ I cannot connect to that site. The baking steel is interesting, but I wouldn't want to risk it. Also, the postage to the UK is more than the bloody steel.
|
|
#
¿
Feb 20, 2013 00:46
|
|
|
That's no pizza. It's a space station.
|
|
#
¿
Apr 14, 2013 18:40
|
|
|
How is it that we've been using fire for 40,000 years and some people still haven't figured out how to tell when the meat is cooked? 
|
|
#
¿
May 23, 2013 18:06
|
|
|
rj54x posted:Are you suggesting that the meat on the steak pizza is somehow not cooked? I'm not suggesting that a steak needs to be a lump of charcoal before it's done, but at least one piece on that pizza looks like it's still bleeding.
|
|
#
¿
May 23, 2013 21:20
|
|
|
mobby_6kl posted:Based on my past experience with putting extra pepperoni on frozen pizzas, the stuff leaks too much grease on the pizza unless I microwaved it a bit on a paper towel or something, so that's the only reason I did that. http://www.tesco.com/groceries/product/browse/default.aspx?N=4294698074 Anywhere but the teeniest Tesco Express will stock it. Don't look in the deli, it's in the aisle with the packaged cheese.
|
|
#
¿
Jun 2, 2013 08:52
|
|
|
Casu Marzu posted:Wow. I'm clearly missing something here.
|
|
#
¿
Nov 16, 2013 13:39
|
|
|
My God, someone who realises pizzas don't have to be slathered in tomato. Or to contain tomato at all.
|
|
#
¿
Mar 28, 2014 00:42
|
|
|
Flash Gordon Ramsay posted:To join sauce chat, I use canned crushed tomatoes. Dump them into a mesh strainer and stir until a good amount of liquid had drained off and the thickness is where I want it. Then I add seasonings (oregano, crushed red pepper, S&P, basil) and microwave it for a couple minutes just to infuse the flavors throughout the sauce. I also sauce my pizzas very lightly. That seems to be where most people go wrong, they put way too much sauce on. You'd be amazed how good pizza is without any sauce. My mother is allergic to tomatoes so that's how I got used to it. Cut through the illusion, admit you're eating fancy cheese on toast and learn to love the sauceless pizza.
|
|
#
¿
Mar 31, 2016 12:04
|
|
|
His Divine Shadow posted:OK I got my frying plate / pizza steel done now. My stick welding needs work but good enough I guess. I wasn't gonna bother actually (lazyness) but when I put it down I found I needed the "legs" anyway to act as risers or it would not fit on the grill. So eh. Also found out I need to drill some holes so I can lower and remove it with handles. Why are you making pizza on Boadicea's chariot wheel? That's a historical artefact, you swine!
|
|
#
¿
May 4, 2018 20:07
|
|
|
Doom Rooster posted:Adoption is always an option. I read that as "abortion" and didn't think any worse of you. A Neapolitan style pizza joint opened near me recently. I'm not about to try 'nduja because I'm not into spicy, but I have tried their pizza with gorgonzola, walnuts, Parma ham, mozzarella and fig jam and it's great.
|
|
#
¿
May 22, 2018 17:19
|
|
|
Submarine Sandpaper posted:We had a goon here who was attempting to do super thin crispy crust at home and never came back to report Either he got it right and is now too fat to reach his keyboard, or he got it wrong and died of shame.
|
|
#
¿
May 30, 2018 17:35
|
|
|
I had an interesting pizza. Halloumi and goats cheese with sucuk, a kind of spicy sausage. Definitely the best pizza made by Turks in Germany that I've had, would eat again. I'm mostly bringing this up to recommend sucuk as a topping, if you can find it.
|
|
#
¿
Oct 31, 2018 08:46
|
|
|
Cointelprofessional posted:Rain on a wedding day in the desert. Some odds. They get a lot shorter when you arrange outdoor catering.
|
|
#
¿
Jan 18, 2019 09:31
|
|
|
|
| # ¿ Apr 26, 2024 14:09 |
|
|
PokeJoe posted:According to this handy chart an aluminum stone would work better than the steel or copper by a decent amount. Iron only has marginally more heat capacity than copper but aluminum has nearly twice as much as iron. This is by mass of metal though so an aluminum stone would need to be nearly 3x as thick as an iron one to get the same mass. If you could somehow make a moisture free pizza you could get a hell of a crust with a lithium stone I guess but definitely take a picture if you can make a pizza stone sized piece of lithium without burning yourself. I asked a chemist I know about this. His response was "sounds reasonable as long as you keep it away from any and all oxygen atoms". Raising lithium to 550 degrees Fahrenheit would probably begin a transient state reaction, by which we mean if you started it in Florida you'd finish it in Iowa.
|
|
#
¿
Jun 18, 2020 19:38
|
|