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Everything posted by larryroohr

  1. larryroohr

    Frozen Pizza

    I've been enjoying bread baking recently (along with everybody else) and decided to make and freeze pan pizza crusts. I pull one out of the freezer and set it back into the pan, add sauce - cheese- whatever else and into the toaster oven still frozen, 15 minutes later I have a pizza I really enjoy, the crusts are excellent. Almost the same amount of time it takes for frozen store bought (not counting the premade crust time). I make a 90% hydration dough so it nearly pours into the pan (on parchment) and spreads out edge to edge nicely, then par bake at 350 for 10 minutes, then freeze. I make a couple at a time. I think I'm done with store bought frozen pizza, there's no comparison and its almost as quick and easy on pizza day.
  2. Mark, How much flour do you start with for these loaves? I usually use 450gr and I'm wondering if that is too much for the height of this pot. You've got some beautiful loaves there with nice crumb, and I dont see little holes on top from those pointy things in the lid 8^). Summer is here and I'd really like to use my Breville instead of the big oven.
  3. Anyone in the Boulder Colorado area looking for one? It's too big for me to bother shipping. Make me an offer. I bought this several years ago and used it maybe 5 times. I'm on a decluttering mission so it needs to go. Thanks, Larry
  4. I found this fascinating. Economist Tyler Cowen interviews chef Mark Miller. Here is the segment on chili's: Here is the segment on sous vide: Here's the whole interview:
  5. I got my IP last week and made beans in slow cook mode first, then a cheesecake, easy and good. Next was green chili. Browning the pork on the saute setting was great, and no splatter on the stove. Same with sauteing the onion and garlic. Then tossed in the roasted chili's, tomatoes, a little chicken stock, salt, bay leaf, a little cumin and mexican oregano, pressure cooked for an hour. Came out great. I'm surprised how tender the pork is without my usual long slow cook method. The stainless pot cleaned up easily compared to the enamel non-stick in my slow cookers (which are headed for a friends yard sale), and that was the only pot/pan to deal with. I like how this heats from the bottom as opposed to the sides like my slow cookers. Also it seems to have actual temperature control (need to check this) as opposed to just changing the power applied, again, like my slow cookers. I'm at 5k ft elevation so the 11psi spec drops to 9psi, I add about +25% or so time for this. I'll be keeping my stovetop pressure cooker for it's 15psi spec though I doubt I'll use it. So once again eGullet has me adding another toy in the kitchen, and once again I'm pretty happy with it.
  6. Rustwood, I freeze batches of roasted chili's for use later in the year, skin on, because I believe they peel much easier after freezing. You might try that.
  7. Here's another good resource: http://www.budgetbytes.com/ She lists her cost per serving and I believe she actually makes the dishes before she posts them. Tastey looking stuff.
  8. I thought eG would appreciate this. Restaurant gives discounts for negative yelp reviews: http://kitchenette.jezebel.com/a-restaurant-is-deliberately-trying-to-be-the-worst-rev-1636532498/+Ubertrout
  9. How about a 'Doodie'? http://www.grubstreet.com/2014/05/food-dude-doodies-and-the-women-who-love-them.html Made me laugh, hit a little close to home.
  10. Andie, Thanks for posting your recipe, I just took the first batch of biscuits I've made that are what I'd call really good out of the oven. Like Elsie I added a bit more cream. I used Blue Bird flour which is a 7-8% protein flour milled in Cortez CO whos main purpose in life is Navaho fry bread. I've always been too lazy to do the butter cutting thing, this was so easy and so good. I've eaten two already and don't have the gravy done yet. Happy camper here this morning.
  11. Thanks for the slopper reminder stckciv, best thing to eat in Colorado, pity anyone who hasn't had the pleasure. Pueblo's two hours away so I don't get down to Gray's Tavern often, and my attempts at replicating the chili have never come close. But, Kenji has done his Kenji thing with it, so I'm going to give it another try for the stuporbowl. Here's the link for anyone else so inclined: http://aht.seriouseats.com/archives/2011/02/the-burger-lab-the-pueblo-slopper-and-how-to-make-pueblo-green-chili-colorado.html
  12. Darn you guys and amazon one click! It arrived yesterday. The chicken came out great. Best thing about this is that it really is easy, hardly any clean up and minimum prep on the chicken. This thing will get used a lot here. Next up is leg o lamb.
  13. I have a BGE, and I get far better pizzamaking results out of my home oven/broiler and a Baking Steel. www.bakingsteel.com So if the OP's primary purpose is pizza, then the $72 price tag of the Baking Steel is probably the most cost effective solution.Same here. I just got the pizza steel and the oven spring in my crust is very much improved. That and with no-knead dough always in the fridge we've been pizza eating fools lately.
  14. Steak Au Poivre from James Beards Theory and Practice book. I just googled it and all the recipes I saw use a new york strip and cracked black pepper, but what I remember (it's been years) is fillets and green peppercorns. Regardless it was great, just be careful when you 'flame on' lighting the cognac. Years ago I steered a single friend to this and it became his go to dish when he cooked for a date just for the pyro special effects. Heh heh, he was a crafty one.
  15. I have a single Max Burton along with my glass top electric stove. I use it for pressure cooking because I can turn the heat down so quickly and set the temp to a step above the target internal temp of the pressure cooker. Also like it for cooking bacon so I don't have the temp over 320 which is what I understand is the high limit to avoid nitrosamines. It also works better with my cast iron wok for deep frying, which doesn't matter because I'm banishing deep frying to outdoors on my turkey fryer base, guess I could take the fob outside too though. Complaints are the burner area is too small, all the ones I looked at online seem to be the same though. Also my small all-clad pan that is advertised as induction ready doesn't work (the fob won't turn on with it), giving it the magnet test it is magnetic but weaker than my other pans that work so I don't know if it's that or the size. Just bought a new set of pans to replace my cuisinarts that don't work with it so I expect to find even more uses.
  16. Split pea soup. Won't touch it with a ten foot pole. Another result of childhood trauma brought on by one instance of my mothers (bless her heart) cooking and the 'don't leave the table' thing.
  17. I'd like to hear if anyone else has seen this issue also. I rarely use mine, only when liquids are involved. Otherwise I use my foodsaver which sits on the counter. So I'll have very low miles on mine over time and way past the warranty. Would hate to be without it when I need it. Charcuterer, was this a manufacturing defect in your lid perhaps? How did you determine it was the lid or the pump?
  18. larryroohr

    Turkey Leftovers

    "ETA - I don't know how you United-Statesians do it, though. I couldn't handle two major turkey-oriented feast days so close together." Agreed, hence the 'creative' part. Made my mashed clam chowder last night, came out pretty tasty. Used two thick bacon slices, 3 6.5oz cans of clams(including liquid) and a jar of clam broth, medium onion, about 2 cups of mashed, couple bay leaves, and a good jigger of fish sauce. Tonight will be the thanksgiving-like mayo/cran/pepper/white meat sandwiches, love them. Then I think I'll try one of the suggestions posted here.
  19. I wonder if a canning jar could take the pressure? I'm thinking if you used one and released the vacuum as soon as your liquid started to boil the lid would seal the vacuum inside and maintain it, trapping your volatiles as well. If the jars couldn't take it it wouldn't be pretty though. Does anyone know the pressures Bell jars are designed to?
  20. larryroohr

    Turkey Leftovers

    I have a lot of mashed taters and turkey to do something with as it was just myself and my daughter this year and of course I cooked like a fool anyway. I'm thinking: mashed taters = clam chowder and/or potato/leek soup Turkey dark meat = dumplings in a turkey stew Turkey white meat = mayo/pepper/ cranberry sauce/turkey sandwiches (must have these) and/or open faced turkey and gravy sandwiches What creative things do egulleter's do besides re-plate the thanksgiving meal?
  21. In case anyone else might enjoy it, here's a link to a SNL sketch about the review, funny. This was a rehearsal they released, they didn't air it. http://www.salon.com/2012/11/19/watch_snls_guy_fieri_sketch_that_didnt_air/
  22. I've started throwing some fish sauce in a lot of things, but I think I'm understandably gun shy on the amount to add. Does anyone have any rules of thumb they use per weight or liquid volume? Might save some of us from a fishy dish (that isn't supposed to be fishy). Thanks.
  23. I read once the longevity numbers are skewed by infant/young children deaths, once people got to 20 lifespans were shorter, but not as much as what's reported.
  24. It's probably water JF. Low carb always starts off with a water loss bump. Still feels good though so don't discount it, and the weight loss should continue. I've found whenever I low carb I end up eating about the same amount of meat and fat, but without the taters, pasta, and bread to go with.
  25. Assuming al pastor is cooked like the gyro meat I'm familiar with, quickly browned crispy on the outside and shaved off as it cooks, I'd wonder if this rotisserie has a broil setting that leaves the burners on without temperature regulating? If not I wonder if you'd get the radiant heat to do the browning you'd need with something designed to roast chickens. This one does have a door so you could get in there and slice the meat off. Here is an article about gyro meat that may apply. I've made Alton Browns gyro recipe and agree with Kenji on the points he makes and am going to give it another go with his suggestions. For cooking the meat he slices it thin and browns it under the broiler. http://www.seriouseats.com/2010/06/greek-american-lamb-gyros-homemade-from-scratch-the-food-lab.html I've considered building a vertical rotisserie (I love to tinker) using radiant heaters, but like you say, if your not making a bunch of sandwiches at once I'm not sure it makes sense. If you do end up getting one please report back on how it does, if it works well for al pastor or gyros I'll consider one myself.
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