We had dinner at a pizzeria in Oberlin OH this evening -- the pie was served in a "dimpled" dish which probably aerates the crust, preventing it from getting soggy. Really great. I think this is "Detroit Style".
I've had pizza made on "dimpled" dishes... in the West. California and Washington. They never claimed it to be "Detroit" style.
It was normal thin crust.
Why do they call pizza a "pie" anyhow?
It was normal thin crust.
Why do they call pizza a "pie" anyhow?
Perhaps it can be said to be an 'open pie'...without a top cover, it may have been used to help people understand what it was, as the dish seems to have come out of Italian neighborhoods and become mainstream only after the WW2, as servicemen ate and became familiar with it in Italy.
I use a griddle to get a crust on the ready bases, then bake it on a wire rack, let it cool slightly, as the flat plate makes it soggy.
I make a 8" pizza occasionally, and the whole effort of making a base from scratch is too much for a single pizza.
I make a tomato puree with oregano, salt, black pepper, herbs, add some other stuff at times.
That goes on base, then filler, then a layer of diced cheddar + mozzarella, that is heated till the cheese melts...
Then, as above, let cool slightly and consume.
I have some Chicken Tikka in the freezer...that gives me some ideas...
I use a griddle to get a crust on the ready bases, then bake it on a wire rack, let it cool slightly, as the flat plate makes it soggy.
I make a 8" pizza occasionally, and the whole effort of making a base from scratch is too much for a single pizza.
I make a tomato puree with oregano, salt, black pepper, herbs, add some other stuff at times.
That goes on base, then filler, then a layer of diced cheddar + mozzarella, that is heated till the cheese melts...
Then, as above, let cool slightly and consume.
I have some Chicken Tikka in the freezer...that gives me some ideas...
In my experience, a bread stone is the best way to make pizza at home.
Turn up the oven to 550F... let the stone get HOT.
Put the pizza on it, 8 minutes for a normal version, 10 minutes for a Mt. St. Helens (*) style. No more. The crust will be nicely browned and crisp and not soggy at all.
If you don't want to make the dough... I've found that frozen pizzas from the store work well too. Take the frozen pizza, with all of its toppings and add more toppings. Put it, frozen still, on the stone for 12 minutes.. max. In the US I get Costco frozen Kirkland brand pepperoni pizzas for this.
(*) Put like 3 lbs of cheese on it... like a Cascade Volcano... Let it all melt down the side.. Just like Mt. St. Helens did.
Turn up the oven to 550F... let the stone get HOT.
Put the pizza on it, 8 minutes for a normal version, 10 minutes for a Mt. St. Helens (*) style. No more. The crust will be nicely browned and crisp and not soggy at all.
If you don't want to make the dough... I've found that frozen pizzas from the store work well too. Take the frozen pizza, with all of its toppings and add more toppings. Put it, frozen still, on the stone for 12 minutes.. max. In the US I get Costco frozen Kirkland brand pepperoni pizzas for this.
(*) Put like 3 lbs of cheese on it... like a Cascade Volcano... Let it all melt down the side.. Just like Mt. St. Helens did.
Pizza yummy! Sadly I can't have it, probably ever again.
Some of you know I've been on a very restrictive diet for a couple years now. The list of food I eat is very short and rarely do I deviate. It's easy to do as long as I stay away from parties and restaurants.
And this is my rant. Restaurants in the US serve nothing but obscenely unhealthy food in ridiculously huge proportions. I've come to dread going to a restaurant as much as I dread going to a church. Inevitably I will end up sitting there waiting for my party to finish eating so I can go home and eat what I'm supposed to eat. Some people try to tempt me by saying "just this once" which of course is way more than just this once. It's a colossal drag.
I went to a friend's memorial a couple weeks ago. It was the two things I dread most in this world - church and a restaurant. I snoozed through the church service and darted past the pastor before he was able to lay his hateful nonsense on me, but the restaurant was a nightmare. First I can't even see the menu, so the waitress had to read it to me. She seemed very perturbed at having to do this. I heard something about chicken and asparagus so I ordered that. Well it was all pasta and bread. I took one small bite and it was absolutely disgusting. They kept bringing french fries and I kept putting the plate on another table and said please don't bring more. The kept bringing more. Are they trying to torture me?
Too bad that US restaurateurs feel like they have to kill us slowly with their poison instead of serving good healthy food. It's been so long since I've eaten "American food " (Poison) that even the smell of it makes me wretch.
On the positive note, when people eat what I cook they say it's delicious. I've had people smell it and ask me what it is I'm cooking. Same old stuff - beans, spinach, okra, onions, mushrooms. I won't even eat rice any more. I spice it up good, my only vice. Without it I'd have been dead two years ago.
Some of you know I've been on a very restrictive diet for a couple years now. The list of food I eat is very short and rarely do I deviate. It's easy to do as long as I stay away from parties and restaurants.
And this is my rant. Restaurants in the US serve nothing but obscenely unhealthy food in ridiculously huge proportions. I've come to dread going to a restaurant as much as I dread going to a church. Inevitably I will end up sitting there waiting for my party to finish eating so I can go home and eat what I'm supposed to eat. Some people try to tempt me by saying "just this once" which of course is way more than just this once. It's a colossal drag.
I went to a friend's memorial a couple weeks ago. It was the two things I dread most in this world - church and a restaurant. I snoozed through the church service and darted past the pastor before he was able to lay his hateful nonsense on me, but the restaurant was a nightmare. First I can't even see the menu, so the waitress had to read it to me. She seemed very perturbed at having to do this. I heard something about chicken and asparagus so I ordered that. Well it was all pasta and bread. I took one small bite and it was absolutely disgusting. They kept bringing french fries and I kept putting the plate on another table and said please don't bring more. The kept bringing more. Are they trying to torture me?
Too bad that US restaurateurs feel like they have to kill us slowly with their poison instead of serving good healthy food. It's been so long since I've eaten "American food " (Poison) that even the smell of it makes me wretch.
On the positive note, when people eat what I cook they say it's delicious. I've had people smell it and ask me what it is I'm cooking. Same old stuff - beans, spinach, okra, onions, mushrooms. I won't even eat rice any more. I spice it up good, my only vice. Without it I'd have been dead two years ago.
I had the first of the fermented eggs today. Very good. A lot like a pickled egg but less tangy. Same firmness.
Now what to do with 29 more of them?
I know, cut them in half, hit ‘‘em with a little Scotch Bonnet sauce and invite the friends over.
Now what to do with 29 more of them?
I know, cut them in half, hit ‘‘em with a little Scotch Bonnet sauce and invite the friends over.
I'm a little restless since my little buddy Bingo decided to book the Friday night train to Valhalla, so off to the store I went.
The smoker is getting dusty and since I bought those special Bradley pucks in bulk, it's time fire it up again.
Pork hocks
Duck necks
Smokies
Turkey drums.
The hocks and drums go into the brine tonight. 10 days should be good.
The necks will be frozen until they can be added to the brine in a week.
The sausages will be frozen until ready to smoke.
Tonight it's in Bingo's honour. He always loved to share Daddy's creations and his love for life. Fishing was his favourite. Heck he even volunteered to help clean the fish when we got home.
The smoker is getting dusty and since I bought those special Bradley pucks in bulk, it's time fire it up again.
Pork hocks
Duck necks
Smokies
Turkey drums.
The hocks and drums go into the brine tonight. 10 days should be good.
The necks will be frozen until they can be added to the brine in a week.
The sausages will be frozen until ready to smoke.
Tonight it's in Bingo's honour. He always loved to share Daddy's creations and his love for life. Fishing was his favourite. Heck he even volunteered to help clean the fish when we got home.
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Cal: Sorry to hear of your canine companion. Another planned or is your wife happy with one pet for the time being?
Bought my first ice cream maker this weekend. Fed up with shop bought stuff so thought time to make my own. Test run was a (cheat) strawberry Kulfi, mainly as time to make was short and ingredients were cheap in case I completely messed it up. Cheat because Pukka Kulfi needs you to simmer milk for hours to thicken but you can shortcut and use evap or condensed milk. Not only did it work but thumbs up from the recipients of the experiments. So trial run done and I need to man up and do the next batch as proper ice cream and make the egg custard (wife not happy with the idea of any of the raw egg recipes so I made a mental note not to offer to make chocolate mousse sometime).
I made a big mistake trying to look up ideas on the internet. The ratios of egg yolks* to cream to milk are all over the shop and there are no pointers as to what the difference is. I'm not looking at super decadent mega calorie stuff, just a tasty dollop to serve the kids (and put on pie of course). Anyone got a good starter for 10 before I start flailing around? And no I haven't made proper custard in years.
*5 yolks in a quart of ice cream (1 litre in rest of world) seems a little ott to me, but I have seen chefs on TV put 8 in a simple sauce anglaise.
Bought my first ice cream maker this weekend. Fed up with shop bought stuff so thought time to make my own. Test run was a (cheat) strawberry Kulfi, mainly as time to make was short and ingredients were cheap in case I completely messed it up. Cheat because Pukka Kulfi needs you to simmer milk for hours to thicken but you can shortcut and use evap or condensed milk. Not only did it work but thumbs up from the recipients of the experiments. So trial run done and I need to man up and do the next batch as proper ice cream and make the egg custard (wife not happy with the idea of any of the raw egg recipes so I made a mental note not to offer to make chocolate mousse sometime).
I made a big mistake trying to look up ideas on the internet. The ratios of egg yolks* to cream to milk are all over the shop and there are no pointers as to what the difference is. I'm not looking at super decadent mega calorie stuff, just a tasty dollop to serve the kids (and put on pie of course). Anyone got a good starter for 10 before I start flailing around? And no I haven't made proper custard in years.
*5 yolks in a quart of ice cream (1 litre in rest of world) seems a little ott to me, but I have seen chefs on TV put 8 in a simple sauce anglaise.
The normal thinking is that even if the egg size varies the yolks are all the same size. So in many modern recipes they might call for adding an extra yolk only to the project.
However I buy regular sized eggs when I can find them, otherwise medium size. Half a dozen medium yolks for some strange reason weigh about 1/3 less than “extra large” egg yolks.
So I am not sure if your local eggs show the same variations, but the older recipes probably call for more yolks.
As to how many yolks, for modern large or extra large eggs I use two yolks per cup of milk. If you think that makes too thin a custard try four. If you don’t want to make custard again eight will do the trick!
However I buy regular sized eggs when I can find them, otherwise medium size. Half a dozen medium yolks for some strange reason weigh about 1/3 less than “extra large” egg yolks.
So I am not sure if your local eggs show the same variations, but the older recipes probably call for more yolks.
As to how many yolks, for modern large or extra large eggs I use two yolks per cup of milk. If you think that makes too thin a custard try four. If you don’t want to make custard again eight will do the trick!
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The thought of seperating 8 yolks aided by the chaos generator known as my 6 year old helping me will aim me for smaller numbers!
note kids love cracking eggs. And are very messy at it. Almost as messy as their dad!
note kids love cracking eggs. And are very messy at it. Almost as messy as their dad!
Here's the recipe we use. Our ice cream machine is a ten year old, cheapo model which uses tubs that you pre-freeze for 24 hours before making ice cream. Then the "stored cold" in the tub, transfers to the ice cream. Here is amazon's page for the (current model) of our old reliable. BTW if your machine is like ours, please please please buy an extra tub and keep both tubs in the freezer at all times. Then when you hit the jackpot at the farmer's market, and find two different fruits at the peak of ripeness (e.g. blackberries and donut-peaches), you can use both right away. Without a 24 hour delay for re-freezing.
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Thanks Mark. Sadly barely have room for one tub in the freezer until we get a bigger place and can invest in a chest freezer and enjoy the inevitable archeological dig a few years down the line. Mine is even cheaper than that with the motor on the top, but willing to bet its a standard size tub!
bain marie is a good idea. I wonder if my mum still has hers, in which case will offer to make space in her cupboards.
bain marie is a good idea. I wonder if my mum still has hers, in which case will offer to make space in her cupboards.
We use a stainless steel mixing bowl, cheapo from amazon, set atop a 5 quart saucepan with 1.5" water, to perform the double boiler procedure. Somehow the salmonella prevention maneuvers give tremendous peace of mind, even though objectively the risk (unprotected) is already low.
Naturally you could choose to pre-freeze two tubs ONLY on Friday afternoon and Friday night, before a Saturday trip to the farmers' market. If you luck out and find ingredients for two different ice creams / sorbets, you're ready. If not, be of good cheer that you properly and prudently applied the Scout Motto: Be Prepared. After use, only put one of the tubs back in the freezer till next Friday afternoon. Then repeat.
Naturally you could choose to pre-freeze two tubs ONLY on Friday afternoon and Friday night, before a Saturday trip to the farmers' market. If you luck out and find ingredients for two different ice creams / sorbets, you're ready. If not, be of good cheer that you properly and prudently applied the Scout Motto: Be Prepared. After use, only put one of the tubs back in the freezer till next Friday afternoon. Then repeat.
If I were lucky enough to be in that position the answer would be Jam with the excess. Or compote that I could freeze and add to the next batch of ice cream. 114litres is not a big freezer.
Having a taste test tonight to see if the kids prefer my 'can't believe it's not kulfi' to supermarket ice cream. I fear they will prefer the synthi stuff.
Having a taste test tonight to see if the kids prefer my 'can't believe it's not kulfi' to supermarket ice cream. I fear they will prefer the synthi stuff.
Thanks billshurv,
Yes it's been quite a lonely week. My little buddy and I were inseparable.
Now my wife has only one doggy but I am happy with that as I get all the attention. I can't wait till she gets home so I can lay on my back and get tummy scratches.
Who's a good boy? I'm a good boy!
We do not make ice cream here as it costs more to make than it does to buy. (by volume)
I gave away our maker. It was the old salt water bath type that you knew was ready when the paddle stopped turning.
And whoever said the yolks are of similar size regardless of the shell, is misinformed. That's the polite way of saying it. 🙂
Yes it's been quite a lonely week. My little buddy and I were inseparable.
Now my wife has only one doggy but I am happy with that as I get all the attention. I can't wait till she gets home so I can lay on my back and get tummy scratches.
Who's a good boy? I'm a good boy!
We do not make ice cream here as it costs more to make than it does to buy. (by volume)
I gave away our maker. It was the old salt water bath type that you knew was ready when the paddle stopped turning.
And whoever said the yolks are of similar size regardless of the shell, is misinformed. That's the polite way of saying it. 🙂
I should note cost hasn't come into my decision, just every 6 months or so we consider if there is one other thing we could make at home rather than buying from a factory. We shall see how long I keep it up. Confession, I very rarely even eat ice cream, but the wife and cubs like it.
Something i made when I was out fishing a couple of weeks ago: Eggs, bacon, onions, cheese and crushed potato chips. I call it "Dalecarlian Hog Wrestler":
