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11-09-2017, 03:39 PM | #1526 |
Scooby Specialist
Member#: 83473
Join Date: Mar 2005
Chapter/Region:
TXIC
Location: Argentina, SA
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11-09-2017, 03:55 PM | #1527 |
Scooby Specialist
Member#: 169250
Join Date: Jan 2008
Chapter/Region:
NESIC
Vehicle:2001 Schweizer 300CB (wirlybird) |
So Kai, what time should I show up for lunch tomorrow?
Do you have drive-thru, or is it sit down only? |
11-09-2017, 04:05 PM | #1528 |
The Fellas fella
Member#: 7170
Join Date: Jun 2001
Chapter/Region:
NESIC
Vehicle:Aut Kaiser, aut nullus. |
<= gets shotguns ready
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04-11-2018, 11:48 PM | #1529 |
Scooby Newbie
Member#: 254958
Join Date: Aug 2010
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Need more motivational updates, I really need to get back to experimenting with the dough to get somewhere enjoyable. Working nights has me unmotivated when I should be spending my lonely nights off in the kitchen.
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08-15-2018, 07:44 PM | #1530 | |
The Fellas fella
Member#: 7170
Join Date: Jun 2001
Chapter/Region:
NESIC
Vehicle:Aut Kaiser, aut nullus. |
I thought I'd try making California Pizza Kitchen-style bbq chicken pizzas in my wood-fired pizza oven, but via this tortilla-based "bar pie" method:
Quote:
Ingredients: - Diced up garlicky chicken breast that I'd sous vide'd yesterday - Stubbs Original bbq sauce - my usual Italian cheese mix (mozz, parm, asiago, etc) plus some smoked gouda - red onion - finished with chopped cilantro and parsley 60 seconds in the oven and BAM! fingers in the best ****ing bbq chicken pizza ever. |
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08-15-2018, 07:52 PM | #1531 | |
Clean racer
Member#: 8702
Join Date: Jul 2001
Chapter/Region:
Tri-State
Location: Magnificent Scranton bastard
Vehicle:I'd 've done better if it weren't for Kai |
Quote:
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08-15-2018, 07:55 PM | #1532 |
Scooby Guru
Member#: 4562
Join Date: Feb 2001
Chapter/Region:
NWIC
Location: Auburn, WA
Vehicle:2014 Electric Datsun 2005 Adventure van |
I don't see any yucca on there
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08-15-2018, 08:00 PM | #1533 |
The Fellas fella
Member#: 7170
Join Date: Jun 2001
Chapter/Region:
NESIC
Vehicle:Aut Kaiser, aut nullus. |
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08-15-2018, 08:13 PM | #1534 |
Scooby Specialist
Member#: 82243
Join Date: Mar 2005
Chapter/Region:
Tri-State
Location: Philly
Vehicle:13' BMW X3 35i |
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08-15-2018, 08:13 PM | #1535 |
Clean racer
Member#: 8702
Join Date: Jul 2001
Chapter/Region:
Tri-State
Location: Magnificent Scranton bastard
Vehicle:I'd 've done better if it weren't for Kai |
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08-15-2018, 09:05 PM | #1536 | ||
Clean racer
Member#: 8702
Join Date: Jul 2001
Chapter/Region:
Tri-State
Location: Magnificent Scranton bastard
Vehicle:I'd 've done better if it weren't for Kai |
Quote:
Quote:
https://www.splendidtable.org/story/...barbecue-sauce But I digress. BBQ sauce choice is all based on personal preference. |
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08-15-2018, 10:02 PM | #1537 |
The Fellas fella
Member#: 7170
Join Date: Jun 2001
Chapter/Region:
NESIC
Vehicle:Aut Kaiser, aut nullus. |
I can't believable! I've always loved it.
While they may look "raw", they're not. 60 seconds in a 900° oven cooks them just enough. (Not that red onion needs much cooking; it's mild enough to be eaten raw in salads and whatnot, after all.) |
08-15-2018, 10:13 PM | #1538 |
Scooby Guru
Member#: 133597
Join Date: Nov 2006
Chapter/Region:
SCIC
Location: Orange
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08-15-2018, 10:15 PM | #1539 |
Member Status: Member
Member#: 46241
Join Date: Oct 2003
Chapter/Region:
SWIC
Location: Orison, Crusader. Stanton
Vehicle:- Can I get a wayo |
Looks divine Kai.
I like my parsley more fine but barvo. Oh, and, less cancer burns. Maybe that's the method. |
08-15-2018, 10:28 PM | #1540 |
The Fellas fella
Member#: 7170
Join Date: Jun 2001
Chapter/Region:
NESIC
Vehicle:Aut Kaiser, aut nullus. |
Don't get me wrong -- I cut it with parsley for a reason. Cilantro, like pimpin', ain't easy, but it's necessary.
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08-15-2018, 10:59 PM | #1541 |
Member Status: Member
Member#: 46241
Join Date: Oct 2003
Chapter/Region:
SWIC
Location: Orison, Crusader. Stanton
Vehicle:- Can I get a wayo |
Well, judging by the second pic. I'm amazed, how were you able to sharpen the parsley down to a fine point like that? I mean sure the crust is thin but that is one strait cut.
*subscribe |
08-16-2018, 07:29 AM | #1542 |
Scooby Specialist
Member#: 292403
Join Date: Aug 2011
Chapter/Region:
Tri-State
Location: In Van Down By Rockaway River
Vehicle:2012 Legacy Graphite |
What this tortilla method?
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08-16-2018, 07:50 AM | #1543 | |
The Fellas fella
Member#: 7170
Join Date: Jun 2001
Chapter/Region:
NESIC
Vehicle:Aut Kaiser, aut nullus. |
Quote:
https://forums.nasioc.com/forums/sho...postcount=1335 |
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01-14-2019, 11:14 PM | #1544 |
Scooby Newbie
Member#: 254958
Join Date: Aug 2010
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Picked up a sourdough culture to finally get back to trying a neo dough. I'll be picking up some fresh bread flour to get the Ischia going and some 00 for dough. Plan is a 36hr bulk at 60-65* and ~12hr in balls around the same temp. Will be using Cento San Marzano tomatoes to make the sauce, still gotta find some decent fresh mozz. All cooked in the Blackstone Pizza Oven.
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01-17-2019, 11:53 PM | #1545 |
Scooby Newbie
Member#: 254958
Join Date: Aug 2010
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It looks to be getting along pretty well so far.
I wish I could get a batch of dough going right away but I have some thing going on this weekend. |
04-01-2019, 04:55 PM | #1546 |
DUNCE
Member#: 275442
Join Date: Mar 2011
Chapter/Region:
NESIC
Vehicle:This Face Seats Five |
I got inspired by all your good looking pizza Kai and thought I could improve on the skillet method.
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04-01-2019, 05:14 PM | #1547 |
Scooby Specialist
Member#: 57593
Join Date: Mar 2004
Chapter/Region:
SCIC
Location: Stay Classy, CA
Vehicle:2015 Crosstrek XV DGM |
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04-01-2019, 06:04 PM | #1548 |
Spreadsheet!
Member#: 34694
Join Date: Mar 2003
Vehicle:The creator of "Life's a Beach!" |
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04-01-2019, 08:07 PM | #1549 |
Scooby Newbie
Member#: 332955
Join Date: Sep 2012
Chapter/Region:
NWIC
Location: WA
Vehicle:1994 Accord 5MT |
He's obviously just making pizza bagels. Hipsters will buy them for $8 each.
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04-01-2019, 08:19 PM | #1550 |
Lord of the Gif
Member#: 1703
Join Date: Jun 2000
Chapter/Region:
NWIC
Location: one frame at a time
Vehicle:2020 Giulia TI Sport Black |
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