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OT: The M-Fing Food Thread

lecoqsportif said:
Any views/thoughts about Ooni pizza ovens?
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I've got one and it's solid to great as long as you want to eat neapolitan. So even as a unitasker it's really only good for one thing. But with a bit of practice you can crank out really good neapolitan really quickly.

The smaller units (what I have) are no bueno if you like a crispy bottom. Have mostly given it up for a pizza steel on my barbeque. My bbq hits 700+ with a healthy pre heat and does a better job of not overcooking the top before the steel crisps up the bottom nicely.
 
MindzEye said:
I've got one and it's solid to great as long as you want to eat neapolitan. So even as a unitasker it's really only good for one thing. But with a bit of practice you can crank out really good neapolitan really quickly.

The smaller units (what I have) are no bueno if you like a crispy bottom. Have mostly given it up for a pizza steel on my barbeque. My bbq hits 700+ with a healthy pre heat and does a better job of not overcooking the top before the steel crisps up the bottom nicely.
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A rare post where Jonas is uniquely qualified to offer expert opinion on two distinct levels.
 
I have the Breville indoor pizza maker and it makes a pretty good NY style pie (as well as Neapolitan which ain’t my thing).

@MindzEye curious about your crispy pizza dough recipe.
 
CH1 said:
I have the Breville indoor pizza maker and it makes a pretty good NY style pie (as well as Neapolitan which ain’t my thing).

@MindzEye curious about your crispy pizza dough recipe.
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Standard, boring 65% hydration recipe for NY style with a good undercarriage if you're using AP. Can't be bothered keeping a starter alive these days so nothing really fermented involved. Add 5-10% hydration from there if you want to do cold ferment in the fridge for a few days to create a bit of flavour.
 
Thanks...I've been doing variations on that recipe.

As for the starter, I gave up on mine as well. In theory, it doesn't take that long....but man, there's only so much time in a day.
 
CH1 said:
Thanks...I've been doing variations on that recipe.

As for the starter, I gave up on mine as well. In theory, it doesn't take that long....but man, there's only so much time in a day.
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You can get about 70% the way home by....storing your dough for 72 hours in the fridge before you use it.

Or you can feed a science experiment every day, literally every fucking day as it multiplies in size if you don't use it (or discard chunks of it), to get a marginally better finished product unless you're a legit god of managing bacteria.

Guess which one I do.
 
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MindzEye said:
You can get about 70% the way home by....storing your dough for 72 hours in the fridge before you use it.

Or you can feed a science experiment every day, literally every fucking day as it multiplies in size if you don't use it (or discard chunks of it), to get a marginally better finished product unless you're a legit god of managing bacteria.

Guess which one I do.
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the second one. the first method is obviously not cultured.
 
Nah, I appreciate that you guys think I'm fully committed to being a weirdo but even I only have so many hours in the day to do hipster bullshit and will often trade off for time and effort savings as long as the finished product is still real gud.
 
Now that I live in civilization maintaining a starter has the worst effort/time to reward ratio out of all the hipster shit we do.
 
Preston said:
Now that I live in civilization maintaining a starter has the worst effort/time to reward ratio out of all the hipster shit we do.
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Home made bread without a starter is close enough in quality & flavour to make it more or less useless. A good ferment is obviously better and the thing of the gods but if you ever have that itch just hit up a bakery that does it right, there's is better than yours anyway.
 
WellPlayed said:
Gotta save time somewhere. That butter isn't gonna churn itself.
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Butter is crazy easy if you have a decent mixer. Shockingly easy. 10 minutes in the mixer, a bit of squeezing/kneeding with ice water at the end to get rid of the excess butter milk, fold in your salt content according to the ratio and done.

Cultured butter is a bit more of a fuck about, and I'm playing with it just to do it. I'll land with it where I've landed at with starters eventually, just buy it from someone who does it better than me when I have the itch for it and regular butter just won't do.

As mentioned, I'm doing a bunch of shit right now to slowly prep for moving to a place where a lot of this shit is hard to get. Doing some smoked kolbassa experiments next week to see if I can dial that in.
 
This Thanksgiving, I wish to extend my condolences to everyone who is suffering through yet another disgusting, cumbersome meal that could've been McDonald's® instead. I am truly grateful for nothing, and I am so sorry that we all have to endure this oppressive, racist, and gluttonous holiday.
 
G-Dub said:
This Thanksgiving, I wish to extend my condolences to everyone who is suffering through yet another disgusting, cumbersome meal that could've been McDonald's® instead. I am truly grateful for nothing, and I am so sorry that we all have to endure this oppressive, racist, and gluttonous holiday.
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😕Well aren’t you just a ray of sunshine.
 
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