OT Foodie Thread

[MickZagger]

Poke nachos atop fried wontons

looks bomb!

 

[RR7]

looks bomb!

Thank you! It was pretty damn tasty. Saw it advertised a decent amount when I was in Hawaii over Christmas, figured I'd give it a try instead of my normal poke at home.

 

[riverman]

I made stir fried rice tonight with vegetarian chorizo and ginger sauce...feta cheese at the end mixed in with the carrots, greens, Brussel sprouts, sweet peppers and onions with garlic ..olive oil at first then some sesame oil when the chorizo was simmering.. 'shitake mushrooms stirred in for flavor. Turned out to be a delicious meal

 

[MickZagger]

This was dinner tonight. Cheap, easy, yet delicious

 

[RR7]

View attachment 55461

This was dinner tonight. Cheap, easy, yet delicious

Love a good BLT. Of course the roof of my mouth feels scraped up just looking at it! Does that only happen to me?

 

[MickZagger]

Love a good BLT. Of course the roof of my mouth feels scraped up just looking at it! Does that only happen to me?

Haha sometimes to me as well. This time I must have got lucky. I was thinking about that before biting into it though.

I think it’s some kind of acid thing with the tomatoes is my guess.

 

[crandc]

Damn, I make good cakes.

 

[donkiez]

I made a really kick ass meatloaf last night. Basically followed this recipe with a few alterations.

https://www.mrfood.com/Beef/Dads-Meat-Loaf

Used 1 table spoon of power onion instead of fresh chopped onions.

Mixed the brown sugar into the meatloaf instead of a glaze on top.

Added a 1/4 tsp of garlic powder.

My baking steel helped with this also. Gave it a nice little crust and makes it done on the sooner end of potential time. I find so many uses for my steel I basically keep it in my oven full time. As long as you can preheat for longer and dont use glass directly in it, then it will help on just about everything.

 

[MickZagger]

If I have another deviled egg I might poop my pants. I just love them so much

 

[crandc]

Planted two plum trees and marionberry.

 

[RR7]

Rolling out fresh pasta for dinner tonight

 

[crandc]

Snicker doodles for @e_blazer
Chocolate chewies for @SlyPokerDog
Butterscotch meringue bars for @rotary111

 

[crandc]

Let me try again with butterscotch meringue bars. Got file too large.22808853

 

[SlyPokerDog]

Snicker doodles for @e_blazer
Chocolate chewies for @SlyPokerDog
Butterscotch meringue bars for @rotary111

View attachment 55588 View attachment 55590

You are awesome!

Thank you!

 

[e_blazer]

Snicker doodles for @e_blazer
Chocolate chewies for @SlyPokerDog
Butterscotch meringue bars for @rotary111

View attachment 55588 View attachment 55590

You’re the best, crandc!

 

[RR7]

Fish and chips, home made fries and tartar

 

[crandc]

Harvested first artichoke of the season, also lettuce. Tiny asparagus poking up.

 

[RR7]

Steak frites, a black garlic compound butter on the steak, roasted garlic mushrooms:

 

[Everything Beagle]

Steak frites, a black garlic compound butter on the steak, roasted garlic mushrooms:

I didn’t know we could just post porn here. God damn that’s a good looking meal!

 

[RR7]

I didn’t know we could just post porn here. God damn that’s a good looking meal!

Thank you! My wife and kid don't eat beef, so I whipped it up when they were out of town last week. It tasted as good as it looked!

 

[Everything Beagle]

Thank you! My wife and kid don't eat beef, so I whipped it up when they were out of town last week. It tasted as good as it looked!

God I wish I had the wherewithal to do that for myself! I get exhausted just making myself coffee and a bagel every morning haha!

 

[RR7]

God I wish I had the wherewithal to do that for myself! I get exhausted just making myself coffee and a bagel every morning haha!

I think I had toast and bourbon for dinner the next night! Just enough energy for one night.

 

[SlyPokerDog]

Steak frites, a black garlic compound butter on the steak, roasted garlic mushrooms:

YUM!

 

[RR7]

My research had me down to Ooni and Gozney. The Gozney Roccbox gets good reviews. For ooni I debated on the Karu vs Koda for way too long. Settled on the Karu because I wanted the option of wood and coal burning even though I'll mostly do gas. Also the Karu had a door and can be used like a regular oven at lower temps so you can easily do all sorts of things on them. The Karu is the only oven recommend by the Napoli pizza authority also and all reviews just had it a little more easy mode and versatile than the Koda for general use. So that was my basic reasoning, although both ooni and Gozney have a pretty big line to chose from.

I'm pretty sure they run sales regularly. I got mine on a memorial day sale at 20% off.

I've joined the club! Just got it yesterday, hoping to fire it up this weekend or next week.

 

[crandc]

Downside of organic gardening. Beetles are nesting in my artichokes, and I don't mean John, Paul, George and Ringo. They don't seem to be damaging anything but I have to soak artichokes in salt water for an hour to float out the wildlife.

 

[donkiez]

I've joined the club! Just got it yesterday, hoping to fire it up this weekend or next week.

Awesome, for some reason I can't see the photo to see exactly which one you got. You're going to love it though, after about a year it's one of my favorite toys. I'm kind of obsessed. I'm not sure where you are at with your research and experienc, but here are a few tips from my experience.

1. you can buy premade dough, but homemade is so easy and usually better. "00" flour is absolutely essential, so if you don't have that, then order some. Your probably going to want a little semolina flour to sprinkle on the peel to help launch. People talk about poolish and vetos method, which are great, but just master the basic one-day pizza dough first. Takes about 3 hours from mix to launch. I do a 60% hydration dough, which is good for beginners.

2. Premade pizza sauce is fine for a quick pizza but make your own sauce when you can. Its super easy, sauté some garlic in olive oil, then pour a can of crushed San Marzano tomatoes in. Sprinkle some salt, sugar and pizza spices, cook off some of the liquid and you are done. Alternatively you can go rustic and get some peeled whole San Marzano's, crush them a little bit and put it straight on the pie.

3. for best results, use a block of low moisture mozzarella. Preshred stuff has some flour for anti clumping, which affects the melt texture. If you mess up and get mozz that has liquid in it, then set it on a paper towel for a bit.

4. the hardest part is the launch, here's how I do it. Lightly dust a bamboo peel with flour and semolina flour. Also lightly dust a part of the counter you are not using with flour. Stretch your dough, then before you put it on the peel, set in on the dusted counter top then put it on the peel. From there toppings on and work fast, the longer it sits the more of a chance a part will stick. When you are ready to launch, do a shuffle with the pizza on the peel to see if it moves. If something is stuck put a little flour under that part. The launch itself is more like pulling the peel out from under the pizza rather than pushing the pizza onto the stone, if that makes sense.

 

[RR7]

Awesome, for some reason I can't see the photo to see exactly which one you got. You're going to love it though, after about a year it's one of my favorite toys. I'm kind of obsessed. I'm not sure where you are at with your research and experienc, but here are a few tips from my experience.

1. you can buy premade dough, but homemade is so easy and usually better. "00" flour is absolutely essential, so if you don't have that, then order some. Your probably going to want a little semolina flour to sprinkle on the peel to help launch. People talk about poolish and vetos method, which are great, but just master the basic one-day pizza dough first. Takes about 3 hours from mix to launch. I do a 60% hydration dough, which is good for beginners.

2. Premade pizza sauce is fine for a quick pizza but make your own sauce when you can. Its super easy, sauté some garlic in olive oil, then pour a can of crushed San Marzano tomatoes in. Sprinkle some salt, sugar and pizza spices, cook off some of the liquid and you are done. Alternatively you can go rustic and get some peeled whole San Marzano's, crush them a little bit and put it straight on the pie.

3. for best results, use a block of low moisture mozzarella. Preshred stuff has some flour for anti clumping, which affects the melt texture. If you mess up and get mozz that has liquid in it, then set it on a paper towel for a bit.

4. the hardest part is the launch, here's how I do it. Lightly dust a bamboo peel with flour and semolina flour. Also lightly dust a part of the counter you are not using with flour. Stretch your dough, then before you put it on the peel, set in on the dusted counter top then put it on the peel. From there toppings on and work fast, the longer it sits the more of a chance a part will stick. When you are ready to launch, do a shuffle with the pizza on the peel to see if it moves. If something is stuck put a little flour under that part. The launch itself is more like pulling the peel out from under the pizza rather than pushing the pizza onto the stone, if that makes sense.

Thanks for the write up! I feel like I'm always screwing up putting pictures on here. I dunno what I'm doing wrong, haha. I got the Fyra 12. Well, I work at a food truck at a brewery. One of the brewers had it and made us pizza, and, being a pizza lover, my boss saw the love in my eyes and got it for me for my work anniversary!

Have been making pizza in the oven for years with great results, so always do my own dough, own sauce. Got some OO flour specifically for this oven though, so am excited to see the difference.

The launch is definitely the part I'm the most nervous about, having only used pans, so appreciate the pointers!!

If it turns out well, maybe I post pictures nobody can see tonight!

 

[donkiez]

Thanks for the write up! I feel like I'm always screwing up putting pictures on here. I dunno what I'm doing wrong, haha. I got the Fyra 12. Well, I work at a food truck at a brewery. One of the brewers had it and made us pizza, and, being a pizza lover, my boss saw the love in my eyes and got it for me for my work anniversary!

Have been making pizza in the oven for years with great results, so always do my own dough, own sauce. Got some OO flour specifically for this oven though, so am excited to see the difference.

The launch is definitely the part I'm the most nervous about, having only used pans, so appreciate the pointers!!

If it turns out well, maybe I post pictures nobody can see tonight!

What an awesome boss! The frya, thats the wood pellet one right? It's a popular model, interested to hear your experience with it. Sounds like you are well set up, it will be a good weekend for pizza! Launch isn't really that hard, I've only messed one up so far and it was still worth eating.

That 00 flour makes really good pasta also, you can just start buying it by the case now.

 

[donkiez]

I found another use for chatGBT and it's looking up recipes on the internet. If your like me then the most annoying part of finding some ingredients or a cook time is scrolling through pages of food blogger stories and pop up ads. ChatGBT cuts through all that crap. "Find a recipe for XYZ" and all you get are ingredients and instructions. If you don't like the recipe "find me another recipe for XYZ with less salt". It's really great.

 

[RR7]

What an awesome boss! The frya, thats the wood pellet one right? It's a popular model, interested to hear your experience with it. Sounds like you are well set up, it will be a good weekend for pizza! Launch isn't really that hard, I've only messed one up so far and it was still worth eating.

That 00 flour makes really good pasta also, you can just start buying it by the case now.