Duvel

What‘s your plan with that ? I can get them in my local supermarket, too, but other than two curry pastes I haven’t really found a useful application …

Thanks to @shains adventures in Greece and @JoNorvelleWalkers recent post, I felt the urge to make Moussaka today. @weinoo will be pleased to know that this low-carb variety (I omitted the potatoes) is completely in line with the Duvel diet. Family was happy as well …

It has been raining the whole day … needed something warm and filling: mixed bean soup with chorizo & meat balls, accompanied by half a Brezel. I love my pressure cooker !

Can do … I actually have this gadget, which works pretty well. But whatever indicator you have & use, you need to check occasionally. And this is where I fell short 😉

🤣 That would be a bit too easy …

I am very sure that the gas used to bring the Ooni on temperature is cheaper that heating my electric oven up for an hour to prine the pizza steel …

It‘s a 5 kg tank. I brought the last refill three month ago, but had quite some BBQs with it. Come to think of it, it was due …

I wanted to practice on the weekend, but after two pizzas the gas was finished 🙄 … 62% hydration, 24h cold rise … On its way … … to become a aragula & parma ham pie (my moms request). And a „pepperoni“ pie (with spicy Hungarian paprika salami, as the product „pepperoni“ is not really available here, my fathers request) … And if you ever wondered what a pizza would look like, if cooked only on the residual heat from the pizza stone (the browning on the top was done with a kitchen torch) …

Leftover day: Half a roasted rabbit (heavy on the garlic & rosemary side), dried black trumpets & ceps and some black olives were whipped together in a simple creamy pasta sauce and served with Maccheroni …

Tapas night with my parents on the terrace … Fried shrimps (one portion with, one without garlic), Matjes, octopus (pop a la gallega), mussels escabeche, meatballs with pinenuts in tomato sauce … Aragula & tomato salad, olives, salted potato crisps (Lays) and tortilla de patates … My favorite: freshly arrived new Matjes with garlic parsley oil - heaven !

I‘ll keep my fingers crossed for you as well 🤞

My parents decided spontaneously to come over for the weekend, and I decided to take them out (for the first time in forever). Things are relaxing and we can go without prior testing … I opted for the Woinemer Craft Brewery, a local brewery pub with great beers. I secured a place in their roofed beergarden … Woinemer Helles to start with … My father opted for the Black Currant Stout, a seasonal offer … Schnitzel galore - this one with a condensed beer sauce … Schnitzel stuffed with Handkäse and Sauerkraut … Schnitzel with liquid Kochkäse & red currant jelly … Little one had a cheeseburger (that was not so great), but was very content with his dessert 😉

Gives credit my material science classes, that tought me than anything can be aerosolized …

Roasted rabbit (lean protein, @weinoo: quod erat demonstrandum) & pasta salad (for the essential fatty acids, to ward off the dangers of rabbit starvation) …

Second that …

If you follow my posts you will clearly see that limiting myself to four pizzas at night can be counted as diet 😉

I only got the Ooni yesterday, so I have only 4 pies “experience”. I also shape it on the bench and then slide the (perforated) peel under and transfer. I have not really adjusted the shape while the pie was on the peel, mostly because I was worried about the dough getting stuck on the peel. Once this anxiety subsides I will follow your suggestion to bring the pie into a rounder shape on the peel itself …

Could you give a reference for that, please ?

Thanks ☺️ I was fine with the results as well, although there is plenty of room to improve. My goals would be: 1) Prepare a better dough. This one was a same day, 62% hydration dough, my usual strong flour. Gluten was underdeveloped, and dough was a bit overproofed and deflated to much. I want something more delicate in texture with better flavor. 2) Make round pies. I am very OCD about that, but my shape on a baking paper and transfer doesn’t work with the Ooni. This is purely technique, and it will get better. 3) Balance the sauce. I thinned my usual recipe down to compensate for the higher temperatures. It was good, but I want it more intense. 4) Get a more even browning. Technique again, and I am confident by time it’ll be fine. A nice leoparding would be a bonus, that ties in with #1 … 5) Balance the cheese. I want to experiment with different fior di lattes/ mozz di bufalla and ratios cheese to crust. I have an idea what I like, but I find it difficult to describe it.

I agree. As you can see, I burned the sides of the first two Margheritas slightly; the third pie was turned a bit quicker and came out relatively fine. And fully with you, @&roid: the 16” gives you plenty of room to maneuver a 12” pie around without getting stressed.

I put the basil “under” the cheese, but as the fior di latte came in larger chunks, it did not fully cover. But the basil was in contact with the tomato sauce, so there was some sort of protection. It did not char …

Sometimes, all things align in an unexpected way … Last Wednesday I was casually getting drunk at night when - for whatever reason - I checked my private calendar on my phone. I actually had long given up using that one and use my work one for everything, but … On Wednesday, June 30th there was an entry saying “M&M miles expire tomorrow”. I had lost my frequent flyer status at Lufthansa two years ago, so naturally they expire at one point. I logged in and discovered there were a lot of miles to spend (and two hours left to do so). Browsing through the list I picked up a few unnecessary items when the I came to the entry “Ooni Koda 16”. And - it pretty much matched the miles I had 🥳 There was no waiting time. Seems M&M had purchased some stock. Today, I got a huge package … I set it up outside, threw together a 62% hydration dough and gave it a test run… There is really a lot to learn, but if feels good to cook with. Learning curve will be steep I hope. One happy Duvel !

Hey, cut me some slack here - I tried to make you look even cooler than you already are ☺️

I thought originally it’s a bit on the light side … but then most likely there were at least three drivers present 😉

Just as I was mentally preparing for a sensible salad as part the long planned start of my diet, I received this via WhatsApp … As the Japanese say: Shoganai, ne ! And I am a team player. Got some marinated chicken breast at the butcher, coated and fried. No complaints 🥳