Recipe Thread

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Oct 2, 2011.

  1. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    

    listen to the pizza b&tch now. i'd agree that you can't make GREAT pizza in a normal oven, but you can certainly make good pizza. i put quarry tile on the floor of the oven and heat it as high as it will go. usually bakes in about 5-6 minutes. i also use TJ dough when i'm in a hurry and it's not bad. of course, if you want to go all out, you can do something like my test kitchen manager did. that thing works!
     


  2. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    what about combining all ideas and putting quarry tile in your BBQ? Pizza is forgiving, but not that forgiving - needs to be cooked in a flat-bottomed furnace of hell.
     


  3. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    

    that works too. but you've got to really fill that thing with coals to get up to 600 degrees the way my oven does. yes, kylie, i know 800 would be better.
     


  4. Quatsch

    Quatsch Senior member

    Messages:
    630
    Likes Received:
    14
    Joined:
    Feb 1, 2008
    

    If you want to go that route, you can go just a little further and do what this guy did. I think there are some people who sell a similar conversion kit to what he uses via ebay. I want to try this sometime.

    The "pizza hacker" and the franken weber.

    http://slice.seriouseats.com/archiv...odified-weber-kettle-grill-pizza-oven-sf.html

    Also the method I described was thought up by Heston Blumenthal originally - more on that here.

    http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.html
     
    Last edited: Dec 14, 2011


  5. impolyt_one

    impolyt_one Senior member

    Messages:
    14,457
    Likes Received:
    4,790
    Joined:
    Sep 6, 2006
    Location:
    The Temple of Jawnz
    Well, I'm not gonna go as far to do either, because I live in a 550 sq ft box and can't even have a BBQ - but I have tried many combinations of hot skillet and broiler, letting dough rest for a couple days in hopes of aeration, yada yada - getting a decent pizza with the right crust textures is reliant on temperature, and that is irreplaceable. Just had neapolitan pizza tonight for dinner and they were done, from dough ball to pizza on my plate on 3 minutes. Pizza is just one of those things that takes the extra mile, much like sushi away from the coasts, or a deli beef sandwich in Asia.
     


  6. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    

    Hey man, it's YOUR RSS feed telling me about 800 degree Neapolitan pizzas!
     


  7. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    that's the name of some restaurant. can you believe it?
     


  8. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    
    I certainly can, because even when it's posted by one of your crappy minions, I read all the posts.
     


  9. foodguy

    foodguy Senior member

    Messages:
    8,831
    Likes Received:
    1,061
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    you're a good boy. cute puppy, too.
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    link to his feed?
     


  11. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    

    I just searched for his name + Daily Dish in my google reader.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    I searched for him and found a Best of Russ EGullet section!
     


  13. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    

    HOLY SHIT lol I hav eto go subscribe to this.
     


  14. kwilkinson

    kwilkinson Having a Ball

    Messages:
    33,652
    Likes Received:
    857
    Joined:
    Nov 21, 2007
    Location:
    Chicago
    I don't see it :(
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

    Messages:
    14,384
    Likes Received:
    2,047
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    So, I have some questions for foodguy...

    I just watched your test kitchen videos I I gots to know a few things. Is that woman and her staff in charge of testing recipes for any story including a recipe, or just for staff writers? I mean, when Thomas Keller does a story with you, do you then have her go and test everything to get the details down is they relate to a home kitchen? What about when you do a recipe yourself. I can appreciate that they have spent a week and a half on granitas (which I have never made) but what if you give them your recipe and then they make the lime one to fit their tastes rather than what you want. Maybe you wanted more sour, how are these things worked out. Finally, isn't it hard to say "cook your steak three minutes a side over medium high?" All medium highs are not the same, steaks are different thicknesses, people get their steaks to "room temp" differently.

    Excuse me for sounding like the FatGuy on your famous EGullet Q&A, but enquiring minds want to know these things.
     


Share This Page

Styleforum is proudly sponsored by