What's for dinner?

[Pauleo1214]

Deep dish pizza in a cast iron skillet. Kalamata olives and pepperoni under the cheese.

The secret here is to turn the oven up as hot as it will go, 525 in my case, and heat up the skillet.

Once heated, you lay the dough down. I hate doing it because of the risk of burning my hands off. It is worth it though. The dough gets mallard reaction crispy on the outside and delightfully chewy on the inside.

 

[KR Sound]

My wife’s been teaching for 20-some years and she definitely deserves more than she gets.

 

[KR Sound]

Forgot. Late night Ribs.

 

[giovanni]

I almost forgot to post this omelette I made this morning! Filled with Boursin, the most French cheese in Chicago!

 

[PapaBear]

Meatloaf, baked potato, collard greens and cornbread! Didn't get any pictures, was to busy trying to control the bleeding, I managed to shave the end of my left pinky almost off, Afraid I'm going to lose that callous!

Today I cleaned up the wound and put on fresh Band-Aids with some Neosporin, looks like it's going to heal ok and no tissue loss.

 

[Pauleo1214]

Today I cleaned up the wound and put on fresh Band-Aids with some Neosporin, looks like it's going to heal ok and no tissue loss.

I am glad you will make a full recovery!

I still suspect that you shed your skin into food products, though .

 

[fig]

Today I cleaned up the wound and put on fresh Band-Aids with some Neosporin, looks like it's going to heal ok and no tissue loss.

That's great news!

I was going to say you really put yourself into your cooking...but @Pauleo1214 said it best abovr

 

[Feral Feline]

Sometimes the teachers go on strike and you hang out with your kids all day for 2 straight days and have no will to cook even the easiest of things. Chinese delivery saves the day. Xiao long bao, mushu pork, not pictured was some outstanding tofu fried rice. It's hard to photograph that charred oil taste that only comes from a screaming hot wok. View attachment 59713

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmm

You're right about that restaurant-wok, there's even a term for that hyper-heated taste — wok hei.

I have a hard time pronouncing it correctly.

It's generally considered a taste that you just can't replicate at home, and I've tried and tried...

 

[Mentaltossflycoon]

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmm

You're right about that restaurant-wok, there's even a term for that hyper-heated taste — wok hei.

I have a hard time pronouncing it correctly.

It's generally considered a taste that you just can't replicate at home, and I've tried and tried...

Yeah, I make fried rice at home in a screaming cast iron and its good but only like... Benihanas good.

 

[giovanni]

Damn wok left ruining our country! Oh wait that’s for a different forum…

 

[Harry Klippton]

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmm

You're right about that restaurant-wok, there's even a term for that hyper-heated taste — wok hei.

I have a hard time pronouncing it correctly.

It's generally considered a taste that you just can't replicate at home, and I've tried and tried...

We got an induction range last year, and while it's great for basically everything else, it makes our wok SUCK

 

[giovanni]

We got an induction range last year, and while it's great for basically everything else, it makes our wok SUCK

I was wondering about that. We got an induction range too but never tried a wok. I was hoping to find some sort of adapter for it.

 

[Harry Klippton]

I was wondering about that. We got an induction range too but never tried a wok. I was hoping to find some sort of adapter for it.

On the plus side you can boil water in like 2 minutes

 

[peccary]

Yeah, I make fried rice at home in a screaming cast iron and its good but only like... Benihanas good.

Kenji suggests using a propane torch to get somewhat close at home.

You could use butane, too, but who wants to use a bastard gas?

 

[Mentaltossflycoon]

Kenji suggests using a propane torch to get somewhat close at home.

You could use butane, too, but who wants to use a bastard gas?

Bastard's gas!

 

[drgonzo1969]

Sweet band name

 

[giovanni]

I made ciabatta today but the dough lost most of its gas at some point so it didn’t really work out. Tastes ok but it’s dense like white bread. It looks pretty though:

 

[Harry Klippton]

I made ciabatta today but the dough lost most of its gas at some point so it didn’t really work out. Tastes ok but it’s dense like white bread. It looks pretty though:

View attachment 59785

I make ciabatta all the time. Here's my recipe. You need a stand mixer to get it right imo

 

[Diynot]

I make ciabatta all the time. Here's my recipe. You need a stand mixer to get it right imo
View attachment 59792

“mix again until flappy” I love the full sense way of cooking, like give me a base recipe, but I will work it until it looks/sounds/feels/smells right to me, just don’t ask Me for the recipe. I appreciate that you at least have attempted to describe how you perceive when it’s right to you. Also 90% hydration dough, props to you for wrangling that

 

[Harry Klippton]

“mix again until flappy” I love the full sense way of cooking, like give me a base recipe, but I will work it until it looks/sounds/feels/smells right to me, just don’t ask Me for the recipe. I appreciate that you at least have attempted to describe how you perceive when it’s right to you. Also 90% hydration dough, props to you for wrangling that

I think the original recipe I adapted that said something about "once the dough starts climbing the hook" but I have to stand there and hold the mixer from walking off the counter cuz it's flapping into the sides of the bowl so hard.