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  1. mmille24

    Dinner 2019

    Margherita pizza.
  2. The end goal is Matzah ball soup, so I need to make stock. Normally, I'll just add a pound or two of chicken feet with a couple chicken carcasses. However, is there any benefit to roasting the feet prior to using them in the stock? Also, what ratio of water to bones does everyone use? Thanks!
  3. @HungryChrisThose homefries look heavenly.
  4. Sperry Organic Flour. 64% hydration. Parmesan. Gorgonzola. Whole milk Mozz. Proscuitto. Arugula. Balsamic Glaze.
  5. @Shelby That's a serious orange yolk.
  6. Brussells Sprouts and Pancetta (should have evened out the pancetta better). My attempt to re-create Motorino's masterpiece. Caputo Pizzeria 68% hydration Buff Motz Garlic Pancetta Brussels
  7. I highly recommend a Blackstone. Trying to replicate Neopolitan pizza using a home oven won't likely work. You need to be 800-900 floor temps with 900+ dome. Sub 90 second cooking times.
  8. Crab cakes w/ lemon aioli.
  9. I was looking into getting my hands on a dungeness, but might get my hands on some lump meat instead. Haven't had crab cakes in too long. Thanks for the idea!
  10. Pizza. Buffalo Mozzarella.
  11. Very high oven temperatures. 850-1000+ degrees. Caputo Pizzeria 00 flour 1.8% Sourdough starter 62% hydration 2.8% salt 24 hour bulk fermentation + 15 hour balled at 60f
  12. Soup looks delicious. That reminds me to try making Tonkotsu ramen.
  13. Koshihikari short grain rice. I bought a 15lb bag a while ago. Always comes out delicious in my Zojirushi rice cooker.
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