Do you even Crock-Pot bro? DFD Cooking Thread

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KYGTIGuy wrote: Wed Apr 04, 2018 2:40 pm
CorvetteWaxer wrote: Wed Apr 04, 2018 2:32 pm

Not sure where you got coal fired pizza, pretty sure I said "wood fired"... as in, they have an oven that actually burns logs.
It was a separate question. WTF is up with coal fired pizza?
Coal fired pizza is actually a thing and they do mean coal, the mineral. A lot of old NY/East Coast places were coal. If you're combusting it fully, there isn't an issue. Usually they're going after a super thin and crisp crust when using a coal oven.

That Pizza Shelf is interesting, I hadn't seen that before. I use one of the Uuuni 3 wood pellet ovens to do Neapolitan style. The pellets smell nice, but they are a pain if you're doing more than 3 pizzas, so I threw a DIY propane burner in the back of it.

Since we're on the topic, here's a Sicilian pie I did this week in my regular home oven:
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and here's one from the Uuni:
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Bandit wrote: Fri Apr 13, 2018 5:15 pm
KYGTIGuy wrote: Wed Apr 04, 2018 2:40 pm

It was a separate question. WTF is up with coal fired pizza?
Coal fired pizza is actually a thing and they do mean coal, the mineral. A lot of old NY/East Coast places were coal. If you're combusting it fully, there isn't an issue. Usually they're going after a super thin and crisp crust when using a coal oven.

That Pizza Shelf is interesting, I hadn't seen that before. I use one of the Uuuni 3 wood pellet ovens to do Neapolitan style. The pellets smell nice, but they are a pain if you're doing more than 3 pizzas, so I threw a DIY propane burner in the back of it.

Since we're on the topic, here's a Sicilian pie I did this week in my regular home oven:
Image

and here's one from the Uuni:
Image
Yes, please. Will you make these for me next time I'm in Denver?
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SAWCE wrote: Fri Apr 13, 2018 5:19 pm Yes, please. Will you make these for me next time I'm in Denver?
I'm up in Boulder, but absolutely. Pizza making has turned into a bit of an obsessive hobby.
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Bandit wrote: Fri Apr 13, 2018 5:35 pm
SAWCE wrote: Fri Apr 13, 2018 5:19 pm Yes, please. Will you make these for me next time I'm in Denver?
I'm up in Boulder, but absolutely. Pizza making has turned into a bit of an obsessive hobby.
Hi, I'm :sawce: , let's be friends.

I'm bummed, I only visited Boulder the very first time I was out in Denver, and I was not expecting that hangover from the altitude... It hit me harder than it ever has before. I just laid in the back of my buddy's car while the rest of them walked around the campus and a few other spots.
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Bandit wrote: Fri Apr 13, 2018 5:15 pm
KYGTIGuy wrote: Wed Apr 04, 2018 2:40 pm

It was a separate question. WTF is up with coal fired pizza?
Coal fired pizza is actually a thing and they do mean coal, the mineral. A lot of old NY/East Coast places were coal. If you're combusting it fully, there isn't an issue. Usually they're going after a super thin and crisp crust when using a coal oven.

That Pizza Shelf is interesting, I hadn't seen that before. I use one of the Uuuni 3 wood pellet ovens to do Neapolitan style. The pellets smell nice, but they are a pain if you're doing more than 3 pizzas, so I threw a DIY propane burner in the back of it.

Since we're on the topic, here's a Sicilian pie I did this week in my regular home oven:
Image

and here's one from the Uuni:
Image
That looks amazing.

I still don't get why advertising that your fire is made with coal is a selling point but to each their own
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SAWCE wrote: Fri Apr 13, 2018 5:42 pm
Hi, I'm :sawce: , let's be friends.

I'm bummed, I only visited Boulder the very first time I was out in Denver, and I was not expecting that hangover from the altitude... It hit me harder than it ever has before. I just laid in the back of my buddy's car while the rest of them walked around the campus and a few other spots.
Sounds good to me :sawce:.

That's a bummer. It hits everyone differently, which is the annoying part when people visit. I just tell people to chug water and expect the worst just in case. Thankfully I've never had much of a problem with it, but I know plenty of people who had your reaction to altitude.
KYGTIGuy wrote: Fri Apr 13, 2018 6:58 pm That looks amazing.

I still don't get why advertising that your fire is made with coal is a selling point but to each their own
Thanks! Like I said, it's become a bit of an obsession. That Sicilian I posted is possibly the best one I've done in that style. I picked up some flour from a local bakery and have been experimenting with it.

I think that the coal is a gimmick for most, so they can stand out from the wood fired places. I've had one coal fired pizza and I didn't notice much of a difference from wood, but the place also wasn't anything crazy. Last time I was in New Jersey I drove by this place and from the outside it looked solid and their pizza certainly looks good.
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Bandit wrote: Fri Apr 13, 2018 7:29 pm
SAWCE wrote: Fri Apr 13, 2018 5:42 pm
Hi, I'm :sawce: , let's be friends.

I'm bummed, I only visited Boulder the very first time I was out in Denver, and I was not expecting that hangover from the altitude... It hit me harder than it ever has before. I just laid in the back of my buddy's car while the rest of them walked around the campus and a few other spots.
Sounds good to me :sawce:.

That's a bummer. It hits everyone differently, which is the annoying part when people visit. I just tell people to chug water and expect the worst just in case. Thankfully I've never had much of a problem with it, but I know plenty of people who had your reaction to altitude.
KYGTIGuy wrote: Fri Apr 13, 2018 6:58 pm That looks amazing.

I still don't get why advertising that your fire is made with coal is a selling point but to each their own
Thanks! Like I said, it's become a bit of an obsession. That Sicilian I posted is possibly the best one I've done in that style. I picked up some flour from a local bakery and have been experimenting with it.

I think that the coal is a gimmick for most, so they can stand out from the wood fired places. I've had one coal fired pizza and I didn't notice much of a difference from wood, but the place also wasn't anything crazy. Last time I was in New Jersey I drove by this place and from the outside it looked solid and their pizza certainly looks good.
Since you seem to be into it, have you tried making a "flammekueche"? They are delicious and I've always wanted to try and make one since it's not something you see outside of the Alsace region. My wife's from that area and I had one the last time we went. Amazing
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KYGTIGuy wrote: Fri Apr 13, 2018 10:22 pm Since you seem to be into it, have you tried making a "flammekueche"? They are delicious and I've always wanted to try and make one since it's not something you see outside of the Alsace region. My wife's from that area and I had one the last time we went. Amazing
Oh really? That's awesome. A friend of mine and [user not found]'s from college is also from the Alsace region, I've eaten quite a few of them the couple times I've gone over to visit. I haven't made one with the Uuni oven, but I have been meaning to. I just need to come up with a workable dough recipe for it. Can't go wrong with crème fraîche and lardons!
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Let’s dust this thread off. It’s been a minute.

Mexican style stuffed peppers (black beans, corn, chorizo, homemade enchiladas sauce) with quinoa.

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Desertbreh wrote: Tue Dec 05, 2017 1:58 pm At the risk of being sucked into your wedding planner decorative vortex, that is kind of cute.
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Sno wrote: Wed Apr 25, 2018 7:51 pm Let’s dust this thread off. It’s been a minute.

Mexican style stuffed peppers (black beans, corn, chorizo, homemade enchiladas sauce) with quinoa.

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What's your enchilada sauce recipe?

Mine always turns out tasting like dusty tomatoes
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Sno wrote: Wed Apr 25, 2018 7:51 pm Let’s dust this thread off. It’s been a minute.

Mexican style stuffed peppers (black beans, corn, chorizo, homemade enchiladas sauce) with quinoa.

Image


Sent from my iPhone using Tapatalk
My wife makes Messican stuffed peppers in the crock pot, too! They're awesome. :like:
:wap: Where are these mangos?
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KYGTIGuy wrote: Wed Apr 25, 2018 8:13 pm
Sno wrote: Wed Apr 25, 2018 7:51 pm Let’s dust this thread off. It’s been a minute.

Mexican style stuffed peppers (black beans, corn, chorizo, homemade enchiladas sauce) with quinoa.

Image


Sent from my iPhone using Tapatalk
What's your enchilada sauce recipe?

Mine always turns out tasting like dusty tomatoes
Not really a recipe. I just roughly followed the common ingredients found in the sauce,

1 small can of tomato sauce
1/2 onion
3 gloves of garlic
2 chipotle peppers
~tablespoon of chili powder
~teaspoon of cumin
~ dash of cinnamon

Dice onion and sauté for a couple minutes, add garlic and spices and continue to sauté until fragrant. Add everything else and simmer for 5-10 minutes.
Blend it (I used an immersion blender)
Use it.

If it gets too thick along the way, add a little chick stock to thin it.
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the :fax: enllightened me on a cream cheese almond flour pizza crust recipe.

I think I will try it this weekend. With the wife not really working a normal grind, she has taken to honing her domestic skills. Braised the hell out of some pork medallions. A+. She packed my lunch for me today, but really skimped on the portions of :meat:
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I attempted to duplicate Ted's "Better Than Oral" stuffed mushrooms last night and was mildly successful. I think something is missing and have to run it by him. Neither of us remember the recipe but I'm working on it.

Also made a killer steak for some quesadillas last night. Cannot remember the cut the butcher recommended but it was fattier than flank, $20/lb. Seared it on the stove, finished it in the oven to mid-rare and god damn it was good. I have the leftovers for lunch. I got to chat with one of the owners at Salt & Time about Green Eggs for a bit and I ran some things by him I want to try. I have a feeling I'll be seeing a lot of them in the coming months.

Dammit I'm hungry and have another meeting between me, steak, and stuffed mushrooms.
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stripethree wrote: Thu Apr 26, 2018 12:58 pm I attempted to duplicate Ted's "Better Than Oral" stuffed mushrooms last night and was mildly successful. I think something is missing and have to run it by him. Neither of us remember the recipe but I'm working on it.

Also made a killer steak for some quesadillas last night. Cannot remember the cut the butcher recommended but it was fattier than flank, $20/lb. Seared it on the stove, finished it in the oven to mid-rare and god damn it was good. I have the leftovers for lunch. I got to chat with one of the owners at Salt & Time about Green Eggs for a bit and I ran some things by him I want to try. I have a feeling I'll be seeing a lot of them in the coming months.

Dammit I'm hungry and have another meeting between me, steak, and stuffed mushrooms.
What's Green Eggs, Precious?
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SAWCE wrote: Thu Apr 26, 2018 1:11 pm
stripethree wrote: Thu Apr 26, 2018 12:58 pm I attempted to duplicate Ted's "Better Than Oral" stuffed mushrooms last night and was mildly successful. I think something is missing and have to run it by him. Neither of us remember the recipe but I'm working on it.

Also made a killer steak for some quesadillas last night. Cannot remember the cut the butcher recommended but it was fattier than flank, $20/lb. Seared it on the stove, finished it in the oven to mid-rare and god damn it was good. I have the leftovers for lunch. I got to chat with one of the owners at Salt & Time about Green Eggs for a bit and I ran some things by him I want to try. I have a feeling I'll be seeing a lot of them in the coming months.

Dammit I'm hungry and have another meeting between me, steak, and stuffed mushrooms.
What's Green Eggs, Precious?
https://biggreenegg.com/
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Apex wrote: Thu Apr 26, 2018 1:52 pm
SAWCE wrote: Thu Apr 26, 2018 1:11 pm

What's Green Eggs, Precious?
https://biggreenegg.com/
Oh, I thought it was actualy food :( :fatty:
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stripethree wrote: Thu Apr 26, 2018 12:58 pm Dammit I'm hungry and have another meeting between me, steak, and stuffed mushrooms.
5/7 mostly leftovers lunch plate today.
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SAWCE wrote: Thu Apr 26, 2018 1:11 pm
stripethree wrote: Thu Apr 26, 2018 12:58 pm I attempted to duplicate Ted's "Better Than Oral" stuffed mushrooms last night and was mildly successful. I think something is missing and have to run it by him. Neither of us remember the recipe but I'm working on it.

Also made a killer steak for some quesadillas last night. Cannot remember the cut the butcher recommended but it was fattier than flank, $20/lb. Seared it on the stove, finished it in the oven to mid-rare and god damn it was good. I have the leftovers for lunch. I got to chat with one of the owners at Salt & Time about Green Eggs for a bit and I ran some things by him I want to try. I have a feeling I'll be seeing a lot of them in the coming months.

Dammit I'm hungry and have another meeting between me, steak, and stuffed mushrooms.
What's Green Eggs, Precious?
:wap: Where are these mangos?
Detroit wrote: Fri Apr 16, 2021 1:19 pm I don't understand anything anymore.
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Calvinball wrote: Thu Apr 26, 2018 1:11 pm Image


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Care to describe?
:wap: Where are these mangos?
Detroit wrote: Fri Apr 16, 2021 1:19 pm I don't understand anything anymore.
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wap wrote: Thu Apr 26, 2018 5:01 pm
Calvinball wrote: Thu Apr 26, 2018 1:11 pm Image


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Care to describe?
Mini biscuits with moldy rice.
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SAWCE wrote: Thu Apr 26, 2018 5:32 pm
wap wrote: Thu Apr 26, 2018 5:01 pm

Care to describe?
Mini biscuits with moldy rice.
:notbad:
:wap: Where are these mangos?
Detroit wrote: Fri Apr 16, 2021 1:19 pm I don't understand anything anymore.
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SAWCE wrote:
wap wrote: Thu Apr 26, 2018 5:01 pm Care to describe?
Mini biscuits with moldy rice.
I was wondering who would guess it!


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