New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor
    Clemson TigersAntifaAnarchy

    pretty much

    although sauce added after cooking is a component many think is required, also the brick cheese
     
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  2. Biship

    Biship Well-Known Member
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  3. Rabid

    Rabid Fan of: DQ Treats
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    Minnesota Golden Gophers

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  4. Taques

    Taques let's mosey
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    i love pizza, maybe i will give it a try sometime

    i assume the same pan i use to make sticky buns is adequate
     
  5. Biship

    Biship Well-Known Member
    Donor

    More or less
     
  6. Lyrtch

    Lyrtch My second favorite meat is hamburger
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    Clemson TigersAntifaAnarchy

    I use a rectangular cake pan. Found those work better than cast iron for pan pizza.
     
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  7. Biship

    Biship Well-Known Member
    Donor

    I use a brownie pan

    12x8 or 14 x 8 or whatever rectangular shape works
     
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  8. DayDomination

    DayDomination Damn, it feels good to be a gangster
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    No
     
  9. George Costanza

    George Costanza It's not a lie if you believe it
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    Follow this for whatever pan you do have

    4C3C9E4E-24A6-4A64-AFBE-38990FFB24B6.jpeg
     
  10. Corky Bucek

    Corky Bucek Cofounder of the TMB Saturn S-Series Club
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    I’ve only had Detroit style a handful of times, but I go to Pizza Rock in Vegas a couple times a year and order it every single time. Need to find a local place that does it and does it right.
     
  11. Taques

    Taques let's mosey
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    i have big plans to experiment with lahmacun this upcoming weekend, so maybe i will attempt to do a detroit-style pizza for the 4th

    this is the pan i have:

    based on the ATK recipe, the screenshot shown above, and some quick bakers math, i think this will be the dough composition i try:
    134 AP flour
    58g bread flour
    156g lukewarm water
    4g salt
    4g EVOO
    5g diastatic malt
    36g mature starter @ 100% hydration
    142g cubed cheese of some kind, i dont know what is normally used

    comes out to a hair over 82% hydration which is what the ATK recipe calls for. seems really high to me, even a smidge high for focaccia, but i will give it a try.
     
  12. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor
    Clemson TigersAntifaAnarchy

    i imagine the super high hydration is to aid in getting a nice open crumb even with all the weight of toppings and pressed in the pan it should be relatively open even compared to a focaccia. think since you don't really have to work with it much (assuming long cold ferment?) the downsides of real high hydration don't really exist since you just put it in the pan with tons of oil and let it spread.
     
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  13. George Costanza

    George Costanza It's not a lie if you believe it
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    If anyone ever visits Denver - Blue Pan Pizza is probably the best Detroit style in the city. Hops & Pie also now makes their own - very respectable
     
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  14. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor
    Clemson TigersAntifaAnarchy

    having Via 313 behind a bar in Austin is what got my obsessed with replicating it for a few months
     
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  15. Taques

    Taques let's mosey
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    is this "brick" cheese a specific thing? or is it just a general name for mild, high fat wisconsin cheese
     
  16. Pokes

    Pokes That's the way baseball go
    Oklahoma State CowboysTexas RangersDallas MavericksDallas CowboysDallas Stars

    Wife got me a Traeger for Father’s Day last week. Did my first rack of ribs on it today. I’ve never used any type of smoker before so really had no idea what I was doing. I’m sure it doesn’t compare to what a.tramp can do with smoke, but damn these were good :nomnom:

    [​IMG]

    [​IMG]
     
  17. George Costanza

    George Costanza It's not a lie if you believe it
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    You’re correct. For the pizza I did, i ended up using a mixture of mozzarella, Gruyere, Fontina. But you could use cheddar, provolone, muenster, etc
     
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  18. fish

    fish Impossible, Germany
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    My bread nerd. :dap:
     
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  19. Oranjello

    Oranjello Well-Known Member
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    Liked for Blue Pan. Fire pizza
     
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  20. Willpépé

    Willpépé Miles of D.
    Donor

    When you are ready, get this. Don't fuck around with the machines, they are horrible. Once you get a process down, it's stupid easy and you absolutely cannot beat the flavor.

     
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  21. Taques

    Taques let's mosey
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    *add to wish list*
     
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  22. Robert Randolph

    Robert Randolph Well-Known Member

    The Kitchen-Aid mixer add on pasta tools are legit as well.
     
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  23. RJF-GUMP

    RJF-GUMP Daubert Qualified in Cooler Thermodynamics
    Donor TMB OG

    grilled some prime filets last weekend. Best steaks I've had in a long time. I know a lot of people like the fat on a ribeye and hate on filets.
     
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  24. Taques

    Taques let's mosey
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    i bought a pan for detroit pizza because im a sucker

    its going down this weekend
     
  25. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
    Staff Donor
    Michigan State Spartans

    Make sure you get the brick cheese, an often overlooked ingredient by the newer places. You can make a great square pizza without it, but the tang is important if you're looking to nail the Detroit taste.
     
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  26. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    Does anyone here ever make their own tortillas?
     
  27. Taques

    Taques let's mosey
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    my best bet is whole foods but I will try
     
  28. Taques

    Taques let's mosey
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    Texas Tech Red RaidersBoston CelticsManchester CityTorinoNew Mexico UnitedPCd'I

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  29. Taques

    Taques let's mosey
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    when it says "lard or vegetable shortening" it really just means "lard" btw
     
  30. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
    Staff Donor
    Michigan State Spartans

    In that case just mix in some white cheddar and hopefully it will get you in the ballpark.
     
  31. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor
    Clemson TigersAntifaAnarchy

    yes, but I do corn as opposed to the flour Taques posted

    the recipe on the bag of masa is all you need, they're basic, but you need a tortilla press
     
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  32. Taques

    Taques let's mosey
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    making some dough, should be enough for pan pizza tomorrow night and then grandma pizza on monday. unsurprisingly there arent many wisconsin cheese options in boston, so i'm going with a mix of havarti and sharp white cheddar. i've never seen "cup pepperoni" in my life, so regular ass pepperoni for the pan and soppressata for the grandma

    [​IMG]
     
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  33. Corky Bucek

    Corky Bucek Cofounder of the TMB Saturn S-Series Club
    Staff Donor TMB OG
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    Keep mixing!
     
  34. Drew63

    Drew63 Well-Known Member

    https://slice.seriouseats.com/2012/12/the-pizza-lab-why-does-pepperoni-curl.html
     
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  35. George Costanza

    George Costanza It's not a lie if you believe it
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    Florida GatorsPhiladelphia PhilliesPhiladelphia 76'ersPhiladelphia EaglesPhiladelphia Flyers

    Two pan pizzas going down tonight per request of family members that are in town visiting
     
  36. George Costanza

    George Costanza It's not a lie if you believe it
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    Florida GatorsPhiladelphia PhilliesPhiladelphia 76'ersPhiladelphia EaglesPhiladelphia Flyers

  37. Biship

    Biship Well-Known Member
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  38. Taques

    Taques let's mosey
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    proofing time for this bad boy

    [​IMG]
     
  39. Taques

    Taques let's mosey
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    Texas Tech Red RaidersBoston CelticsManchester CityTorinoNew Mexico UnitedPCd'I

    i think i should have left it in for 3-4 more minutes but overall, very tasty. might not put the cheese layer on before the proof because i dont know if it did anything other than compress the dough at that spot. didnt quite get the rise i wanted in general so i may spike it with a little bit of dry active yeast next time. the serious eats pizza sauce was really good and the havarti/sharp white cheddar combo was also good. grandma pizza next.

    [​IMG]

    [​IMG]

    [​IMG]
     
  40. Taques

    Taques let's mosey
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    scratch that, the rise was good everywhere i didnt put cheese on pre-proof - definitely skipping that step next time
     
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  41. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
    Donor
    Clemson Tigers

    I want to eat that
     
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  42. Arkadin

    Arkadin inefficiently efficent and unclearly clear
    Donor

    Looking for some new summerish side dishes for the rotation help pls
     
  43. BayouMafia

    BayouMafia this that slumdog millionaire Bollywood flow
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    FulhamLSU TigersNew Orleans SaintsTexas Rangers

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  44. George Costanza

    George Costanza It's not a lie if you believe it
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    Yes anything with grilled corn can be great. Any time I have friends over to grill or smoke meats I'll do a roasted corn salad tossed with some halved grape tomatoes, a little diced onion, maybe a diced jalapeno (or any pepper of your choice), and some avocado. All with some S&P, cilantro, and fresh lime juice

    Also a big fan of heirloom tomato and melon salad, especially if you can marinate the melon in some white balsamic vinegar
     
    #3394 George Costanza, Jul 2, 2019
    Last edited: Jul 2, 2019
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  45. Biship

    Biship Well-Known Member
    Donor

    Bacon, shallot, grilled corn with jalapeño and Cilantro
     
  46. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    i like to do an avocado/blackbean/corn salsa w/ diced tomatos/onions and lots of oregano
     
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  47. Biship

    Biship Well-Known Member
    Donor

    Lots of good slaw variations

    Cucumber, tomato, red onion, feta, salad.

    Also quinoa makes a good salad option with corn, cherry tomatoes, squash etc
     
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  48. Gallant Knight

    Donor
    Arkansas RazorbacksHouston AstrosAston Villa

    not sure where to post this:

    so, i discovered this bulk food website where i assume restaurants order food from. https://www.foodservicedirect.com/deals

    they have daily sales, and as someone who enjoys fucking with his friends, it has been highly entertaining.

    last month they had a sale of 24 cans of campbells beef gravy on sale for ~$20. i sent that to 3 friends without telling them.

    this week they have a sale on corn startch. 25 lbs for $16. i sent a friend 150 pounds of corn starch that will show up on his door step on the 5th.

    IMG_6798 (002).jpg
     
  49. fish

    fish Impossible, Germany
    Los Angeles KingsLos Angeles RamsLos Angeles Dodgers

    Discretionary income pranks are fun.
     
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