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Post by smokey on Jun 16, 2015 20:12:25 GMT 10
TOR, This forum is about doing what you love, Your way. If Insperation changes you, Then good Not once has a member told another they are doing it wrong. (There is an unwritten rule I can't say without swearing) You won't get that crap here,, well unless your about to poison yourself then a hand might go up The pics are fine and the Pizza looks superb, Is the Q a new purchase?
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Post by gatsby on Jun 17, 2015 6:05:36 GMT 10
Looks good. Commercial bases - how could you! Only kidding I use them now and then - just have trouble with the price they want for some flour & water. One of the big two have the dough for sale in a tub. I think is was big enough for one big pizza or two smaller ones. Oh & I think Aldi have cheap stones at the moment.
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Post by ozymandias on Jun 17, 2015 7:00:40 GMT 10
Which ones have dough for sale in tubs? I am thinking of buying a cheap mixer for doughs and stuff
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Post by chrisg on Jun 17, 2015 7:54:27 GMT 10
I do agree bases not cheap, but convenience never is. Smart money under normal circumstances Ozy would be to pick up a cheap breadmaker, great for taking the effort out of dough making without going past it doing the kneading but given you are re-locating in a year or so, it's just another thing to get rid of I've not seen dough in tubs either but the concept has me shaking my head, dough is not rocket science.... Then again I noted frozen roast potatoes in the freezer section.... Strange place our kids live in, well, actually mine seem to get it and cook from scratch, being impoverished uni students can have that affect Cheers
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Post by theoldestrookie on Jun 17, 2015 11:00:18 GMT 10
Fairly new purchase, 6 months or so. I've taken to it with great gusto, and remarkably few screw ups (to date . We are empty nesters now, and whilst I've enjoyed cooking for years, even when feeding 7 adult humans every night, I have more time to mess about now. Biggest problem is, I want to experiment more than we can possibly eat! State of Origin tonight, so gonna try brining some chicken wings. This business of using salad dressing as a marinade intrigues me too, seems like I'm the only one who isn't doing it, so it may be time to give THAT particular ferret a run.
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Post by smokey on Jun 17, 2015 12:37:33 GMT 10
It goes well. Just cheap no name brand Italian dressing. Have you checked out Captain Cooks recipe book on these pages?
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Post by ozymandias on Jun 17, 2015 13:50:56 GMT 10
My take on the poor man's chicken fried steak. Not bad at all.... Next time I will go with bbq steak or veal schnitzel cuts from my butcher. This one is served with some niokki
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Post by smokey on Jun 17, 2015 15:02:48 GMT 10
Love it, chicken and chips Ozymandias style
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Post by theoldestrookie on Jun 17, 2015 15:23:19 GMT 10
It goes well. Just cheap no name brand Italian dressing. Have you checked out Captain Cooks recipe book on these pages? Yep I've had a look but not in detail yet. I did try his whole brined chook from the other forum and was pretty happy with that, thought the wings might be good footy tucker. I've been a donor to his cause and others for a while, but recently stopped when I started getting flogged to death with phone calls. Only donate in person in cash now, so it'll have to wait til I get the chance. Bravo to The Captain for this fundraiser by the way, well done.
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Post by smokey on Jun 17, 2015 15:40:40 GMT 10
All good, Did you have the same Nic on the other forum? Shame it splintered like it did. I can't even say hello there now Unfortunatly.
I know what you mean about charities, Was at BCF a few weeks ago and two good looking young lady's were plonked out front with a similar kids foundation garb on. They ushered me over as I was walking in. I was ready to give them a note but they wanted to sign me up with my bank details. I politely declined.
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Post by chrisg on Jun 17, 2015 16:05:22 GMT 10
Yeah getting a bit crazy. I just needed to pick up an el cheapo room heater after one died so am in the carpark at Good Guys and pair of nice enough guys want to sell me some raffle tickets on behalf of the Dockers who have a good programme running here of assisting needy kids. Catch was credit card only and they REALLY wanted to sell me $500 worth Heater cost me $25 guys that's what I wanted to spend today Cheers
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Post by theoldestrookie on Jun 17, 2015 19:10:30 GMT 10
All good, Did you have the same Nic on the other forum? Shame it splintered like it did. I can't even say hello there now Unfortunatly. I know what you mean about charities, Was at BCF a few weeks ago and two good looking young lady's were plonked out front with a similar kids foundation garb on. They ushered me over as I was walking in. I was ready to give them a note but they wanted to sign me up with my bank details. I politely declined. Experimenting with pics here. These are my chicken wings meant for the footy tonight. Took the pic maybe 10 minutes late, but you get the idea. Nah Smokey I wasn't a member at the other one, just a hit and run merchant. But I've reformed now, I promise. Attachments:
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Post by Deleted on Jun 17, 2015 20:48:59 GMT 10
Baby steps. The Weber Q220 does pizzas quite well without a stone I think, just messing about learning timing etc. Oh, and I use commercial bases, does that make me a bad person? PS... first post. I hope I got it in the right place etc. Had to shrink the pic too and may have overdone it. Oh well... G'day Baby steps is good ... As long as you get to eat the results ... Even better. My baby steps were cooking pizza for two hungry teenagers . In a gas stove. On top of my Nan's 4 mm thick baking tray as a heat sink. On pizza trays. The results were always welcome and little leftovers. I have a webber Q 200 a bit battered and tattered after 4 years of use but with a 42 in wood fired oven the Q its not my Weapon of choice. But I have cooked pizza on it. It's better to follow the original instructions and cook any pizza base off first then take it out, flip it over, build the toppings and return it to the stone to finish of the pizza. So pre prepared bases are not a bad choice. Much better to spend you time on the toppings As for a prepared dough. Cause your not cooking at 450 C plus temps you have the chance to use a bit of oil and sugar in the dough that you can't use with the higher temp cooks. They tend to burn and blacken so you can't include them for those higher temps. A simple dough for the lower temps of a Q or oven is 500 gram flour 325 ml water 1/2 tsp salt Tablespoon oil Tablespoon of sugar Sacha of yeast Simple mix cover in a warm spot. 1 hour or two it should double. Knead then break into 4 parts. Let them prove a bit more. The 4 parts will give you 4x 220 ish dough balls witch will make a 250 mm 300mm pizza bases. Much easier if you have a little used bread maker. Most have a dough cycle and an 1 hour an 1/2 its done. As for the toppings .... As long as you can eat the results... Regards dave
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Post by chrisg on Jun 18, 2015 8:13:32 GMT 10
I guess the thing to really bear in mind with any bread dough, pizza bases included, is that you do need a good strong flour for best results, store bought plain is not really up to it.
Fortunately even the big two do carry bread flour these days or there are specialist baking shops who will have a huge variety of flours.
I tend to stick with a type called Atta, it's a very finely ground wholemeal, not much you can't do with it.
Cheers
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Post by Bentley on Jun 19, 2015 5:35:15 GMT 10
The last thing I Qued was the Pork entry at a Competition last weekend. It was a Mangalista Pork butt, a Hungarian bred know for its fat. It is never a wise move to do something new at a competition, or use something you are not familiar with, and this theory proved to be very true in this instance. In 13 years of competing, Pork entries have gone through a progression in this country, at least in my Completion experience. In 2003, about all you saw turned in was pulled and sauced Pork, that went on for a couple of year. Then you started to see a pile of pulled and some chunks of Pork...then in the last 5-6 years you see a lot of boxes with 3 styles in it. Pulled, chunks and medallions of the Money Muscle. In the last 3 years, I have felt that straight Money Muscle was the way to go, but the last Competition I competed in as my team (where I cooked all 4 meats) and not Pelletheads.com was an event at Santa Anita Race Track in 2013.
Well, I decide I was gonna roll the dice and submit just MM and nothing else, a gamble I was told, as judges have come to "expect" the box to have a certain amount (and different cuts) in it...I said FTW!
Well, back to the don't cook something you have never done before at a Competition. A little background. One of my team mates at this contest is from Michigan, there was Mangalista farmer about 75 miles from him, and since he had business in the area and he was curious as to how they would cook, he was going to get one and bring it for me. Keep in mind that a "regular" pork butt here goes for about $3-$4/kg...this was $14/kg. We assumed it would have such a superior taste that it would stand out! After cooking, the MM was so small, it was impossible to get a medallion with any size out of it, that is what the little nuggets on the right are, pretty much a joke. The slices, which look like the State of Massachusetts, were an after though just to try and salvage a turn in. The sauce was an Apricot & Peach reduction mix with some BBQ sauce, not sure how it was received. Scoring is from 1-9, nine being Excellent and 1 a DQ...six judges gave it a 6 8 7 8 9 6, so 2 thought it was average, one thought it was above average, two thought it was very good, and one thought it was excellent. As a competitor, with no comment cards from the two judges that thought it was average, you have no idea if they did not like the sauce or just felt the entry had no flavor, this is what make cooks like myself scratch their heads and really have no idea how to correct for the next competition. It would even be nice to hear from the one judge that gave it a 9 as to why he felt it was excellent, but that is to much to ask.
Still fun for me to do, I realize this site is not big into Competitions and some have no desire to ever do it...I still enjoy doing them! Now, the weather was oppressive, it was about 34°C with 70%RH which was just brutal. I have had to rethink my competition future, and I will no longer be competing East of the Mississippi River between May 15th and October 1...but we are planning a Competition the 3rd week in April in Indianapolis!
Ohh, by the by...there were 59 teams, we finished 44th. This entry was 47th, our Chicken was 50th, our Ribs 25th and out Brisket, 3oth...Not the best day for Team Pelletheads.com!
Will I ever cook another Mangalista Butt...not even if it is given to me...Maybe it was the cook, but I see very little difference between it and an "average" pork butt.
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