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Reed422

In The Tav With Rav Friday Thread

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What do you heathens have going.  I'm a bit up in the air.  Tomorrow is supposed to be nice, maybe my last kayak voyage of the year.  Would like to get some biking in at some point as well.  The farms outside the city are really bumping with amazing fruits and veggies, something I'd like to take advantage of.  I have some Nieman ranch pork chops that need to get done, no idea how I'm going to do them.  Thoughts?


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A little up in the air at this point. Birthday party for my nephew on Sat. Probably bow hunting Sat. night. Meeting up with some High School friends I haven't seen in over a decade. Should be interesting.

 

Order a pizza steel for myself for my b-day. Hope it comes in. Have the dough made up in the fridge waiting for it's arrival. Enjoy!

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Originally Posted by jasebrady View Post

A little up in the air at this point. Birthday party for my nephew on Sat. Probably bow hunting Sat. night. Meeting up with some High School friends I haven't seen in over a decade. Should be interesting.

Order a pizza steel for myself for my b-day. Hope it comes in. Have the dough made up in the fridge waiting for it's arrival. Enjoy!



Nice I need a new pizza peel.  I made one in a heavy bottomed stainless steel skillet at 550 on the oven floor that came out amazing.  Finally got the bottom charring I was looking for.


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Originally Posted by Reed422 View Post

Nice I need a new pizza peel.  I made one in a heavy bottomed stainless steel skillet at 550 on the oven floor that came out amazing.  Finally got the bottom charring I was looking for.

 



I broke my stone a while back and have been getting pretty good results using a big slab of granite I fished out of the dumpster when we were building my house. These articles put me over the edge to order the steel. My pies look exactly like his cooked on the stone. If I can get the same results, I'll be happy.

http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html


http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

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Originally Posted by jasebrady View Post

 
Quote:

Originally Posted by Reed422 View Post

 

Nice I need a new pizza peel.  I made one in a heavy bottomed stainless steel skillet at 550 on the oven floor that came out amazing.  Finally got the bottom charring I was looking for.





I broke my stone a while back and have been getting pretty good results using a big slab of granite I fished out of the dumpster when we were building my house. These articles put me over the edge to order the steel. My pies look exactly like his cooked on the stone. If I can get the same results, I'll be happy.

http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html



I guess it's just a fancier way of the same thing I'm doing.


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Originally Posted by Reed422 View Post

I guess it's just a fancier way of the same thing I'm doing.

 



How did you get it in and out of the skillet?

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My position was taken from me as a hardware associate and given to a snowbird so I am back working as a cashier :mad: I work all weekend as I normally do when I read these Friday threads ;)

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