Jump to content
DennisLinkletter

Everyday Misc Cooking Photos w/ details

Recommended Posts

Thanks, Basher, we don't get really warm and humid days here, just the odd one and I melt. My pizza dough is from Serious Eats, NY style pizza dough.

http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

I have adjusted it to what suits my needs.

Makes 2 x 10 inch pizzas.

319g bread flour

9.25g sugar

4.9g salt

5g instant yeast

18.2g virgin olive oil     This will vary depending upon the oil you use so perhaps you should use 1.5T

213g lukewarm water

1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into two even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

 

Notes:

This dough will be sticky, so I pull it to fit the size I wanted.

This dough is light and chewy, I love it and so simple and fast to make.

Edited by MacKenzie
  • Like 1
  • Thanks 1
Link to comment
Share on other sites

@Aussie Ora - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. 

005.thumb.jpg.a9bf9e261adf5435feea42f3570623d1.jpg

Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking.  Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!!

004.thumb.jpg.573b4978b6512f5a80eb63c47b978440.jpg

Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless! 

Edited by tony b
  • Like 9
Link to comment
Share on other sites

[mention=2714]Aussie Ora[/mention] - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. 
005.thumb.jpg.a9bf9e261adf5435feea42f3570623d1.jpg
Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking.  Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!!
004.thumb.jpg.573b4978b6512f5a80eb63c47b978440.jpg
Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless! 
Nice ribs tony and thanks to Jon b for introducing Dino sauce to us all .that stuff is mint . Ravioli is a labor of love

Sent from my SM-T835 using Tapatalk

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

Nicley done quick and simple . Bet you skulled that cats .lol

Salmon with ground purple crack.
Kale from the garden with honey and apple cider vinegar to steam it, and roast cauliflower.
ea87a9a9bf4540e4200c8a4dc57cedd5.jpg
Cooked down low, quick.
d79f2b69490b692aad19294d2f7acc12.jpg
And plated
6c8ad6187dfd65d51ad93246cb45a33b.jpg
With a 20yo semillon that looked like cats P but tasted pretty good.
 
Sent from my iPhone using Tapatalk
 


Sent from my SM-T835 using Tapatalk

  • Like 1
Link to comment
Share on other sites

More indoor cooking, it is really cold outside, feels like -25C so the kitchen stove was looking pretty good. Made some whole wheat pasta today and sometimes things just work out and today was one of those days or maybe I was just starving. :)

507250566_WhatsAppImage2020-02-20at4_20_54PM.thumb.jpeg.3dd531f284812fd1c808e741918da557.jpeg

1780787006_WholeWheatSpaghetti.thumb.jpg.df6d7e9061a937f791d2082367d6ca96.jpg

68576784_SpaghettiEating.thumb.jpg.7cea7a810c0b4970cbbaf55ced2ce9f3.jpg

922906120_SpaghettiUpClose.thumb.jpg.8547ff60c8fb524ff8dad5e3d5444c62.jpg

Those tomatoes are from last summer's garden. They were partially dehydrated and then frozen, delicious.

 

  • Like 9
Link to comment
Share on other sites

Mac that looks just down right delicious!!! It’s really cold up there! It got to 68 here today😀I spent about $42 today On some veggies and meat and made a cabbage stir fry, turned out terrible I’ll probably end up throwing it out. What a waste. Think I’ll just stick to eating out. Hope the weather gets warmer soon so you can plant your garden. 

 

  • Like 1
  • Thanks 1
  • Sad 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...