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01-18-2017, 10:32 PM
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#241
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TF Site Team
City: California Delta
Vessel Name: FlyWright
Vessel Model: 1977 Marshall Californian 34 LRC
Join Date: Apr 2008
Posts: 13,728
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Quote:
Originally Posted by Lou_tribal
It is square it is not a pizza
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Blasphemy to a Chicagoan! Many of our pizzas are square. Our thin crust is almost always cut into squares of 4-5 inches. Even with a round thin crust pizza, if you cut it into traditional slices, it would fall apart when you pick it up.
I have a hard time finding good Chicago pizza in some areas. True Chicago thin crust is topped cheese melted into the other toppings. That's hard to find on the left coast. I usually ask if it's cut into squares. If not, I don't trust it.
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01-18-2017, 10:36 PM
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#242
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Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
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Quote:
Originally Posted by FlyWright
Blasphemy to a Chicagoan! Many of our pizzas are square. Our thin crust is almost always cut into squares of 4-5 inches. Even with a round thin crust pizza, if you cut it into traditional slices, it would fall apart when you pick it up.
I have a hard time finding good Chicago pizza in some areas. True Chicago thin crust is topped cheese melted into the other toppings. That's hard to find on the left coast. I usually ask if it's cut into squares. If not, I don't trust it.
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My definition of a good pizza is a lot of meat, perhaps tomato, maybe dell pepper, more meat of various types except no pepperoni. And now the key thing. No Cheese. But I don't care if it's round or square.
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01-18-2017, 10:44 PM
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#243
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TF Site Team
City: Ex-Brisbane, (Australia), now Bribie Island, Qld
Vessel Name: Now boatless - sold 6/2018
Vessel Model: Had a Clipper (CHB) 34
Join Date: Jun 2008
Posts: 10,101
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Quote:
Originally Posted by BandB
My definition of a good pizza is a lot of meat, perhaps tomato, maybe dell pepper, more meat of various types except no pepperoni. And now the key thing. No Cheese. But I don't care if it's round or square.
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Whaaat...no cheese!...now that is blasphemy...no cheese...not a pizza..!
__________________
Pete
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01-18-2017, 10:55 PM
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#244
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Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
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Quote:
Originally Posted by Peter B
Whaaat...no cheese!...now that is blasphemy...no cheese...not a pizza..!
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Wifey B: I do cheese but sometimes I swipe some of his and I have to admit it's not half bad.
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01-18-2017, 10:57 PM
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#245
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Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
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Quote:
Originally Posted by Peter B
Whaaat...no cheese!...now that is blasphemy...no cheese...not a pizza..!
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I thought I was the only one getting pizza with no cheese, but all the pizza companies now have that as an option on their order pages. They all added it years ago.
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01-18-2017, 11:19 PM
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#246
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Guru
Vessel Model: Nordic Tug 37
Join Date: Sep 2015
Posts: 1,107
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Usa everything is great. I've heard you have a special hamburger restaurant there, at least it is giants.
Streaming video is not successful, here is a link youtube
https://youtu.be/hqf_SIQ3JAk
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01-18-2017, 11:34 PM
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#247
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Guru
City: SF Bay Area
Vessel Model: Tollycraft 34' Tri Cabin
Join Date: Feb 2011
Posts: 12,569
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Quote:
Originally Posted by BandB
My definition of a good pizza is a lot of meat, perhaps tomato, maybe dell pepper, more meat of various types except no pepperoni. And now the key thing. No Cheese. But I don't care if it's round or square.
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You had me going all the way to "No Cheese"!
IMO No Cheese = No Pizza
Lots o' xtra garlic too!!
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01-19-2017, 12:05 AM
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#248
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Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
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Quote:
Originally Posted by Art
Lots o' xtra garlic too!!
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None of that either.
As to cheese, I don't eat it at all.
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01-19-2017, 12:48 AM
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#249
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Guru
City: SF Bay Area
Vessel Model: Tollycraft 34' Tri Cabin
Join Date: Feb 2011
Posts: 12,569
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Quote:
Originally Posted by BandB
None of that either.
As to cheese, I don't eat it at all.
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O' Boy!!!
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01-19-2017, 04:19 AM
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#250
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Guru
City: I need a bigger boat!
Vessel Model: Cheetah 25' Powercat.
Join Date: Aug 2014
Posts: 925
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My son did a pro-chef course, with different visiting Cordon Blue starred restaurant owners each week who gave insider tips...
UNEVEN COOKING Tip: the best way to fry or grill steaks or lamb cutlets etc is to sear them crispy on just one side , then flip then over and cook to whatever specs you want from red to pink to overcooked on the other side.
ie: DON'T cook them evenly on both sides!
Works a treat.
__________________
Peter.
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01-19-2017, 04:32 AM
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#251
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Guru
City: .
Join Date: Aug 2016
Posts: 437
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Quote:
Originally Posted by Rustybarge
My son did a pro-chef course, with different visiting Cordon Blue starred restaurant owners each week who gave insider tips...
UNEVEN COOKING Tip: the best way to fry or grill steaks or lamb cutlets etc is to sear them crispy on just one side , then flip then over and cook to whatever specs you want from red to pink to overcooked on the other side.
ie: DON'T cook them evenly on both sides!
Works a treat.
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Good to know, I will try that way. Thanks !
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01-19-2017, 04:41 AM
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#252
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Guru
City: I need a bigger boat!
Vessel Model: Cheetah 25' Powercat.
Join Date: Aug 2014
Posts: 925
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Quote:
Originally Posted by Pilou
Good to know, I will try that way. Thanks !
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Sounds counter intuitive, but it works!
Remember to let all cooked meat rest for minimum 10 minutes before serving to let the meat re-adsorb the moisture that has evaporated in the cooking process ...obviously you will need to let it rest on a hot plate or surface so that it doesn't get cold .
No so sure about the scientific basis for this particular tip?
__________________
Peter.
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01-19-2017, 04:50 AM
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#253
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Guru
City: .
Join Date: Aug 2016
Posts: 437
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Quote:
Originally Posted by Rustybarge
Sounds counter intuitive, but it works!
Remember to let all cooked meat rest for minimum 10 minutes before serving to let the meat re-adsorb the moisture that has evaporated in the cooking process ...obviously you will need to let it rest on a hot plate or surface so that it doesn't get cold .
No so sure about the scientific basis for this particular tip?
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Thanks for the tips.
We do not need always scientific explanation in cooking as long as food hygiene is respected, only the end - I mean good taste - matters
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01-19-2017, 06:23 AM
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#254
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Guru
City: Annapolis
Vessel Name: Ranger
Vessel Model: 58' Sedan Bridge
Join Date: Aug 2013
Posts: 7,087
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Quote:
Originally Posted by BandB
I sort of left out the part that a lot of time now it's not us so we do whatever others want. We even give in periodically to pizza when the young girls want it.
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Quote:
Originally Posted by BandB
We have an outdoor pizza oven at home. It has a payback of approximately never but the young people love it and when we have cookouts, it's another option for those who want it.
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OK, since you two are approximately half the age of some of us around here...
Maybe sometime in another thread you oughta hum a few bars about all those "young people" you drag around with you...
-Chris
__________________
Chesapeake Bay, USA
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01-19-2017, 08:14 AM
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#255
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Guru
City: Signal Mtn., TN
Vessel Name: Stella Maris
Vessel Model: Defever 44
Join Date: Feb 2012
Posts: 2,742
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Quote:
Originally Posted by Art
Hijack, sorry!
Heck, a little tough skin is required to be on any discussion forum.
Now... back to cooking!
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That's the theory, but it depends on whose ox is being gored, doesn't it? I've observed that some of the loudest voices calling for people to man-up or lecturing about "political correctness" have the thinnest skin on some forums and tend to come out swinging at the slightest provocation. Fortunately, none of that ever happens on the Trawler Forum.
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01-19-2017, 08:35 AM
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#256
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Guru
City: SF Bay Area
Vessel Model: Tollycraft 34' Tri Cabin
Join Date: Feb 2011
Posts: 12,569
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OOOOUCH!! Gotta be more than thick skinned in that case... how about tough assssed!!
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01-19-2017, 08:50 AM
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#257
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Senior Member
City: PNW
Vessel Name: Lady A
Vessel Model: Defever 44
Join Date: Jul 2014
Posts: 154
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Ahhh.....PIZZA !!
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01-19-2017, 08:55 AM
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#258
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Senior Member
City: PNW
Vessel Name: Lady A
Vessel Model: Defever 44
Join Date: Jul 2014
Posts: 154
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In order of appearance, the cast:
Tutto Forno ( my oven)
Bistecca Maremma
Beer can chicken
Short rib pizza
Porchetta & mixed root vegetables
Porchetta
Seafood Paella
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01-19-2017, 09:03 AM
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#259
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Guru
City: .
Join Date: Aug 2016
Posts: 437
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Quote:
Originally Posted by Tuttouomo
OK so now the "P" word has come out. I make my own dough, sauce, and at times homemade mozzarella. I built a wood fired pizza oven from scratch, no kit.
Tried for years to achieve the real Napolitan Pizza and finally bit the bullet and had to build a proper wood fired oven. The oven is fired to approx 800* F to 900*F and rested for about an hour to heat soak the mass of brick. After cooking pizzas , the insulated steel door is put in place and the oven will lose approx 100*F per day ,without adding any more wood. This allows for cooking on the residual heat for 5 days before adding something like a pork butt overnight at 225*F. Wow, yum.
Here are a few items that have been run through the oven. Nothing like cooking with wood![ATTACH]60573
Now my arm and shoulder hurts from patting myself on the back so much, I'm somewhat embarassed for the self promotion.
Buon Appetito, Bill
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Anche lei !
Bill, this is great !
& I could almost smell from here
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01-19-2017, 09:11 AM
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#260
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Guru
City: SF Bay Area
Vessel Model: Tollycraft 34' Tri Cabin
Join Date: Feb 2011
Posts: 12,569
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Bill - Nice P Oven!
Being well versed in masonry... Photo is P Oven I hand built for friend/biz associate. Unfortunately he passed in 2015.
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