Reed422 Posted October 24, 2014 Report Share Posted October 24, 2014 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? Link to comment Share on other sites More sharing options...
MikeMc Posted October 24, 2014 Report Share Posted October 24, 2014 Tomorrow is my club's pheasant hunt. I forgot it was this weekend. Not sure I am making it. Everything is up in the air for me this weekend. You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. Link to comment Share on other sites More sharing options...
Reed422 Posted October 24, 2014 Author Report Share Posted October 24, 2014 Last nights cajun bbq chicken tips were not bad at all...... Link to comment Share on other sites More sharing options...
JaseB Posted October 24, 2014 Report Share Posted October 24, 2014 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! "all of jase's posts are valid." -Otter Link to comment Share on other sites More sharing options...
Reed422 Posted October 24, 2014 Author Report Share Posted October 24, 2014 Quote:Originally Posted by jasebrady 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. Link to comment Share on other sites More sharing options...
fishinambition Posted October 24, 2014 Report Share Posted October 24, 2014 Skyrim that is all Link to comment Share on other sites More sharing options...
JaseB Posted October 24, 2014 Report Share Posted October 24, 2014 Quote:Originally Posted by Reed422 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.htmlhttp://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html "all of jase's posts are valid." -Otter Link to comment Share on other sites More sharing options...
Reed422 Posted October 24, 2014 Author Report Share Posted October 24, 2014 Quote:Originally Posted by jasebrady Quote:Originally Posted by Reed422 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.htmlhttp://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. Link to comment Share on other sites More sharing options...
JaseB Posted October 24, 2014 Report Share Posted October 24, 2014 Quote:Originally Posted by Reed422 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? "all of jase's posts are valid." -Otter Link to comment Share on other sites More sharing options...
Reed422 Posted October 24, 2014 Author Report Share Posted October 24, 2014 I molded it in the skillet and took it out with two spachulas Link to comment Share on other sites More sharing options...
danflytr Posted October 24, 2014 Report Share Posted October 24, 2014 My position was taken from me as a hardware associate and given to a snowbird so I am back working as a cashier I work all weekend as I normally do when I read these Friday threads Link to comment Share on other sites More sharing options...
JaseB Posted October 24, 2014 Report Share Posted October 24, 2014 Quote:Originally Posted by Reed422 I molded it in the skillet and took it out with two spachulas Did you pre-heat it first? "all of jase's posts are valid." -Otter Link to comment Share on other sites More sharing options...
Reed422 Posted October 24, 2014 Author Report Share Posted October 24, 2014 If i had a pizza peel i would have. But the charring level was perfect Link to comment Share on other sites More sharing options...
Reed422 Posted October 24, 2014 Author Report Share Posted October 24, 2014 Whole wheat and 00 flour Link to comment Share on other sites More sharing options...
Eagles Dare Posted October 24, 2014 Report Share Posted October 24, 2014 Doesn't look like your imaginary GF approves. I'll have mine on the rocks. Link to comment Share on other sites More sharing options...
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