joethefoodie Posted February 18 Share Posted February 18 That doesn't mean one can't still burn one's self on an oven rack! And no, I don't wear potholder gloves. Quote Link to post Share on other sites
splinky Posted February 18 Share Posted February 18 2 hours ago, joethefoodie said: That doesn't mean one can't still burn one's self on an oven rack! And no, I don't wear potholder gloves. oh beyotches gonna burn fo sho 1 Quote Link to post Share on other sites
Sneakeater Posted February 19 Share Posted February 19 You’re not a cook if you don’t have scars. Quote Link to post Share on other sites
small h Posted February 19 Share Posted February 19 9 hours ago, Sneakeater said: You’re not a cook if you don’t have scars. You're not much of anything if you don't have scars. Has anyone made it to age three without acquiring at least one or two? Quote Link to post Share on other sites
joethefoodie Posted March 7 Share Posted March 7 Speaking of wildly inconsistent.. A few nights ago I started the Modernist Pizza recipe for Artisan Pizza Dough (K.M. p 54). Never content with following a recipe exactly, when I divided the dough I wanted enough for a pizza bianca/focaccia and 2 pies. So instead of their recommended 360g dough balls, one was 540 grams, and two were approximately half of that. Two nights later, I used the doughs. The pizza bianca was really good - I'd spread a little sauce on half of it, to make pizza rosa ; as can be seen, it practically disappears into the dough. After the focaccia had baked, it was time for pizza. Oy. I have never seen my dough stretch to such thinness (like immediately), basically because I kind of have no idea what I'm doing... Oh, it was tasty...I just wish I knew what had happened to the cornicione! This pizza was practically Roman in its thinness (but not at all crispy). And it has all of a sudden gotten too warm to continue my experiments (shit, last night I baked potatoes in the Cuisinart oven, rather than turning on the big oven). Quote Link to post Share on other sites
StephanieL Posted April 4 Share Posted April 4 A few weeks ago, I got a cast-iron Dutch oven, perfect for bread baking, at a yard sale for $7. N had to do quite a bit of scouring and cleaning, and it made its debut on Saturday at the local South African group's braai. The campfire bread was a disaster. The cast iron was thinner than N had thought, and that coupled with the vagaries of the fire led to a charred exterior and a gummy interior. OTOH, the oven is even better seasoned than before, and now N knows its hot spots. She may have better luck using it in the range. Quote Link to post Share on other sites
AaronS Posted April 6 Share Posted April 6 I use one for frying. Quote Link to post Share on other sites
Sneakeater Posted April 7 Share Posted April 7 I use one for like EVERYTHING. Quote Link to post Share on other sites
splinky Posted June 1 Share Posted June 1 https://www.instagram.com/reel/CeOqzoIlDdg/?utm_source=ig_web_copy_link 1 Quote Link to post Share on other sites
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