Jon B. Posted January 8, 2019 Report Share Posted January 8, 2019 13 minutes ago, Steve M said: Who broke the internet? Haven't been able to log on since yesterday Everyone logging onto the forum to find out what the mystery shapes are Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 8, 2019 Report Share Posted January 8, 2019 12 minutes ago, Jon B. said: Everyone logging onto the forum to find out what the mystery shapes are lol, I hate having that kind of responsibility. All will be revealed soon (I hope). 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted January 8, 2019 Report Share Posted January 8, 2019 1 hour ago, Steve M said: Who broke the internet? Haven't been able to log on since yesterday Dennis got off his plane, and fixed the forum before going to bed. 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted January 8, 2019 Report Share Posted January 8, 2019 My double bottom "trumpet mute" came. What was I waiting for!? 4 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 8, 2019 Report Share Posted January 8, 2019 Now let's see what you do with the DB pan. :) Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 8, 2019 Report Share Posted January 8, 2019 2 hours ago, Jon B. said: Everyone logging onto the forum to find out what the mystery shapes are Never was a truer word said in jest. Luckily Dennis averted an international incident by getting the forum back up and running. We've now just got to be patient and hope that @Steve M remembers what the shape was BEFORE he finds that bottle opener. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 8, 2019 Report Share Posted January 8, 2019 Lots of lovely cooks while the site was down but a special woohoo has to go to @Syzygies' egg and short rib creation. I am sure that was delicious. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 8, 2019 Report Share Posted January 8, 2019 43 minutes ago, tekobo said: Never was a truer word said in jest. Luckily Dennis averted an international incident by getting the forum back up and running. We've now just got to be patient and hope that @Steve M remembers what the shape was BEFORE he finds that bottle opener. crisis averted. Now back to our regularly scheduled programming. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 9, 2019 Report Share Posted January 9, 2019 Pizza night around here, started the dough last night and put it in the fridge for an overnight ferment. Out of the fridge- Ready to finger press into shape. Ready for the toppings, KK bacon ends, smoked cheese, red pepper, green onions, mushrooms,fennel and anise seeds along with some of my dried oregano. Baked at 500F for 9 mins. Plated. That looks terrific Mac do you have a recipe Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 9, 2019 Report Share Posted January 9, 2019 We are back thought it was my useless internet lol .decided to spin some legs...Outback Kamado Bar and Grill 5 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 9, 2019 Report Share Posted January 9, 2019 Nice spin! Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 9, 2019 Report Share Posted January 9, 2019 15 hours ago, Syzygies said: Dennis got off his plane, and fixed the forum before going to bed. Didn't he invent the internet also???? 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 9, 2019 Report Share Posted January 9, 2019 (edited) Great looking legs, Aussie. Here you go, Aussie, pizza dough recipe. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html INGREDIENTS 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces 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 three 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. ***** I used weight measurements and only made half the above recipe and that gave me 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 213.6g lukewarm water Notes: This dough will be sticky, so I finger it to fit the size I wanted. By that I mean I use my fingers to push it out to the size I want. This dough is light and chewy, I love it and so simple and fast to make Edited January 9, 2019 by MacKenzie 1 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 9, 2019 Report Share Posted January 9, 2019 Great looking legs, Aussie. Here you go, Aussie, pizza dough recipe.http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html INGREDIENTS 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces 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 three 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.***** I used weight measurements and only made half the above recipe and that gave me 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 213.6g lukewarm water Notes: This dough will be sticky, so I finger it to fit the size I wanted. By that I mean I use my fingers to push it out to the size I want. This dough is light and chewy, I love it and so simple and fast to make Awesome Mac taOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 9, 2019 Report Share Posted January 9, 2019 I think it was wreck it Ralph Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 9, 2019 Report Share Posted January 9, 2019 (edited) After making that pizza dough recipe a few time I now found that it could be done in about 15 mins from start to finish including cleanup. Edited January 9, 2019 by MacKenzie MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 9, 2019 Report Share Posted January 9, 2019 (edited) I had dough left from last Fri. so pizza for lunch. I have a couple of tips that I use: 1. Put the dough on parchment paper when you are ready to stretch it out. 2. Wet your fingers as the dough will be sticky, keep wetting them as needed. Lunch. Edited January 9, 2019 by MacKenzie MacKenzie 5 1 Quote Link to comment Share on other sites More sharing options...
Muzza Posted January 9, 2019 Report Share Posted January 9, 2019 That sure looks good Mac Muz 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 10, 2019 Report Share Posted January 10, 2019 Thanks, Muz, Tony, tekobo, jonj and Jon. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 10, 2019 Report Share Posted January 10, 2019 Yum yum yum another Mac deliciosos lunch Quote Link to comment Share on other sites More sharing options...
