Here's What I Had For Dinner - Part III - Don't quote pics!

igCorcaigh

The chan chan man wrote: »

Pizza tonight!

That's some lovely looking fluffy pizza.

Planet X

Spare Ribs, damn!!!!!!

The chan chan man

Planet X wrote: »

Spare Ribs, damn!!!!!!


<snip>
Mod : Please don't quote pics.

Sweet baby jesus!

Planet X

....and a few sossies to hold it down.......but that's two weeks in a row. Want to do a couple of Spatchcock chickens in it but not sure if it's a great idea. Chicken, hot and fast to crisp skin, relatively hot and fast as opposed to a 6 hour 3-2-1 pork smoke?
Is spatchcock chicken a good idea in WSM?

the beer revolu

Tri tip beef.
O'Mahony's, English Market, Cork.

https://i.imgur.com/lo0wh6R.jpg

TheKBizzle

Poutine.

Definitely worth the effort.

Gloomtastic!

TheKBizzle wrote: »

Poutine.

Definitely worth the effort.

I’ve had a request for this. Is there anything special about the gravy? Where did you get the curds?

TheKBizzle

I made the curds. It’s pretty easy. I just made a roasted vegetable gravy and added some beef stock then and reduced it down.

Plates cleaned.

Ryath

Light dinner this evening as a good bit of cake was consumed mid afternoon!
Puff pastry pizzeta's with a rocket, parmesan, bacon and pinenut salad.

Shenshen

I had time on my hands this weekend, so I made a very scrumptious Parmigiana di Melanzane :

greenttc

The chan chan man wrote: »

Pizza tonight!

how do you make that crust so puffy and yummy? I have a pizza stone, I use the oven temp as high as possible, I have my normal strong flour/water/yeast/oil recipe but i never get a crust like that, sometimes i get the odd bubble in the dough which pleases me but id love a full puffy crust!

Ryath

greenttc wrote: »

how do you make that crust so puffy and yummy?

https://eu.ooni.com/

You'll never get a proper crust in a domestic oven.

Have a Karu a month now getting better at the hand stretching.

J Mysterio

We have an Aga and can make a pizza pretty well in it. The Ooni looks good and all, but you can definitely get by without.

Gloomtastic!

Vegetarian Paella



https://www.bbc.co.uk/food/recipes/veggie_paella_29921

Mystery Egg

Hot smoked salmon and baby potato salad.

Dizzyblonde

Chicken curry.

joebloggs123

J Mysterio wrote: »

We have an Aga and can make a pizza pretty well in it. The Ooni looks good and all, but you can definitely get by without.

How do you do it? We've one here and would like to give it a go

The chan chan man

greenttc wrote: »

how do you make that crust so puffy and yummy? I have a pizza stone, I use the oven temp as high as possible, I have my normal strong flour/water/yeast/oil recipe but i never get a crust like that, sometimes i get the odd bubble in the dough which pleases me but id love a full puffy crust!

Hi, that was 00 flour, 65% hydration proofed for 96 hours (Time definitely makes all the difference here). Be very careful when stretching/pressing not to push air out of the perimeter (which will become the crust) and dont use a rolling pin or you’ll press the air out and everything that’s happened over the past 3-4 days proofing will be a waste of time.

The high heat Ooni definitely helps with the charring etc but I’m sure You could get the puffiness from the regular oven, preheat stone on high for 1 hour before cooking.

Vito Iacopelli is the man on youtube!

the beer revolu

The chan chan man wrote: »

, preheat stone on high for 1 hour before cooking.
!

Do you sell electricity on commission for a living?
It's only a stone, not a landmass!

greenttc

The chan chan man wrote: »

Hi, that was 00 flour, 65% hydration proofed for 96 hours (Time definitely makes all the difference here). Be very careful when stretching/pressing not to push air out of the perimeter (which will become the crust) and dont use a rolling pin or you’ll press the air out and everything that’s happened over the past 3-4 days proofing will be a waste of time.

The high heat Ooni definitely helps with the charring etc but I’m sure You could get the puffiness from the regular oven, preheat stone on high for 1 hour before cooking.

Vito Iacopelli is the man on youtube!

Four days for proving?? wow! did you do that in the fridge then?

explain what you mean by 65% hydration, sorry, i know im asking lots of questions! do you mean it was quite a wet dough? I do find wetter doughs make nicer crusts when i do it.

Glad to hear that you think my normal oven might achieve a dough like that, one day i might afford a pizza oven.

Thank you!

Dave_The_Sheep

Roasted beetroot with goats cheese/feta, walnuts and some rocket salad. Eggs to bulk it up a bit. Balsamic dressing.

Dave_The_Sheep

And some steak and potato gratin from the weekend gone. Too much liquid in the gratin, if I'm honest, but really, is too much of creamy garlicky goo ever a bad thing?

J Mysterio

joebloggs123 wrote: »

How do you do it? We've one here and would like to give it a go

just used a recipe in a cookbook we have here. We've started to get really good at it. I'll try to find the recipe and post a few pictures tomorrow, assuming I don't totally forget :pac:

Generally speaking though, pizza recipes follow a simple enough, common formula.

Thargor

Dave_The_Sheep wrote: »

And some steak and potato gratin from the weekend gone. Too much liquid in the gratin, if I'm honest, but really, is too much of creamy garlicky goo ever a bad thing?

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Pornographic.

kylith

Mushroom gyros/flatbreads. Marinated in cumin, oregano, honey, and Worcestershire. OH pronounced them ‘MmmmmmMMMMMMmmmm’. Toddler ate plain wraps.

The Nal

Hake on a bed of haricot beans with shallots, chilis white wine and stock. Topped with chorizo, garlic, butter, lemon and parsley (all cooked quickly in one small pot).

TheKBizzle

Double burger topped with ramzes cheese, pickles and burnt ends with a side of French fries and fried Halloumi

The chan chan man

TheKBizzle wrote: »

Double burger topped with ramzes cheese, pickles and burnt ends with a side of French fries and fried Halloumi

Proper food! Nice one!

J Mysterio

joebloggs123 wrote: »

How do you do it? We've one here and would like to give it a go

I've used the attached simple recipe a few times and worked a charm.

Mystery Egg

Lamb tagine with apricots, with lemon herb cous cous and toasted almonds. No pic because we are savages.