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:
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:
and here's one from the Uuni:
Yes, please. Will you make these for me next time I'm in Denver?
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Fri Apr 13, 2018 5:35 pm
by Bandit
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.
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 , 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.
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:
and here's one from the Uuni:
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
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 .
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.
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.
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 .
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.
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
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Fri Apr 13, 2018 11:32 pm
by Bandit
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!
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.
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Apr 26, 2018 9:24 am
by dubshow
the 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
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Apr 26, 2018 12:58 pm
by stripethree
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.
Re: Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Apr 26, 2018 1:11 pm
by Calvinball
Sent from the Beer Depository
Do you even Crock-Pot bro? DFD Cooking Thread
Posted: Thu Apr 26, 2018 1:11 pm
by SAWCE
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.
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.
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.