What's for Dinner?
The following 2 users liked this post by maharajamd:
97BlackAckCL (02-13-2014),
Acura_Dude (02-14-2014)
02-13-2014 | 02:29 PM
#1526
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
02-13-2014 | 02:42 PM
#1527
That's a good deal. Not sure why I can't find much about it. It must be one of those Best Buy specific models. Not unlike the one I posted from Sams but that had a lot more info out there.
Specs look good it appears to just be a relabeled older Pro series. Nice price!
Specs look good it appears to just be a relabeled older Pro series. Nice price!
The following users liked this post:
BeezleTL85 (02-13-2014)
02-14-2014 | 12:12 AM
#1528
One on the right for me
Joined: Jul 2004
Posts: 27,914
Likes: 271
From: Bay Area, CA
The following 3 users liked this post by subinf:
02-14-2014 | 12:50 PM
#1537
Cool thanks guys.
Matt: I think you and I would be buddies IRL. Similar interest all around.
And that looks like marjoram to me. And considering it's beef wellington I bet that's a pretty solid guess.
I think you're jonesing Matt...
Matt: I think you and I would be buddies IRL. Similar interest all around.
And that looks like marjoram to me. And considering it's beef wellington I bet that's a pretty solid guess.
I think you're jonesing Matt...
02-14-2014 | 01:33 PM
#1540
That looks amazing! UCF_Bronco your dish looked amazing also. Chad, share the bread.
All this delicious looking food.
Everytime I view this thread I realize as much as I like to think I can cook...I got nothing compared to most of you guys
On another note, though I don't have any pics I figured I'd share a quick and simple (healthy) lunch recipe...
Whole wheat wrap
Boars Head sliced low sodium chicken
Fresh spinach
Fresh hass avocado
Hummus (I use plain but I'm sure the flavored ones would be good too)
You can either roll it up and eat it like that or roll it then slice it into 1/2 inch pieces and serve it as an hors d'oeuvres.
Last edited by ucf_bronco; 02-14-2014 at 01:36 PM.
The following 2 users liked this post by ucf_bronco:
97BlackAckCL (02-14-2014),
Acura_Dude (02-22-2014)
02-14-2014 | 01:56 PM
#1541
Needs a 930
Joined: Feb 2012
Posts: 5,146
Likes: 759
From: Texas
I would agree. 1.5 weeks down, hopefully not too many more to go
Do any of y'all go to the national meet?
Thanks man!
Everytime I view this thread I realize as much as I like to think I can cook...I got nothing compared to most of you guys
On another note, though I don't have any pics I figured I'd share a quick and simple (healthy) lunch recipe...
Whole wheat wrap
Boars Head sliced low sodium chicken
Fresh spinach
Fresh hass avocado
Hummus (I use plain but I'm sure the flavored ones would be good too)
You can either roll it up and eat it like that or roll it then slice it into 1/2 inch pieces and serve it as an hors d'oeuvres.
Everytime I view this thread I realize as much as I like to think I can cook...I got nothing compared to most of you guys
On another note, though I don't have any pics I figured I'd share a quick and simple (healthy) lunch recipe...
Whole wheat wrap
Boars Head sliced low sodium chicken
Fresh spinach
Fresh hass avocado
Hummus (I use plain but I'm sure the flavored ones would be good too)
You can either roll it up and eat it like that or roll it then slice it into 1/2 inch pieces and serve it as an hors d'oeuvres.
^ Agreed, I do that for lunch almost erryday, but with roasted red pepper hummus and lettuce wraps instead of the wheat. So delicious both ways and I've dropped quite a few lb.'s just by switching up that part of my diet.
02-14-2014 | 02:46 PM
#1546
One on the right for me
Joined: Jul 2004
Posts: 27,914
Likes: 271
From: Bay Area, CA
The following users liked this post:
stogie1020 (02-15-2014)
02-15-2014 | 11:31 AM
#1550
Senior Moderator
Regional Coordinator
(Mid-Atlantic)
Regional Coordinator
(Mid-Atlantic)
iTrader: (6)
Joined: Jan 2005
Posts: 92,266
Likes: 4,495
From: ShitsBurgh
So I took a bunch of pics of the process...but don't feel like uploading them all just to show it. I also forgot to take a pic of the cooked rolls before icing them. Lol
Anyway, they were fucking amazing. FUCKING. AMAZING.
So good I'm going to share the recipe. This is the pizza dough and the cinnamon roll dough recipe. The only difference is you swap the same amount of melted butter for the oil.
Ingredients
1 cup warm water, about 110 degrees F
1 packet (2 1⁄4 tsp) dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
3 cups flour (may use a little more or less)
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water, yeast and sugar and mix on medium high to
completely dissolve the yeast. Add the olive oil, flour and salt. Mix with the dough hook until the dough comes together and
climbs up the dough hook, leaving the sides of the bowl clean.
Oil a clean bowl with olive oil. Dip fingers in oil so you can remove the dough from the mixing bowl and form it into a smooth
ball shape. Place the dough into the greased bowl and cover with a clean towel. Place in a warm, draft free place for 45
minutes to 1 hour, or until the dough doubles in size.
Pull off pieces the dough (about the size of a large orange, small grapefruit) and put it on a lightly floured piece of parchment
paper. Press dough into a flat circle with your hands, then lay it on the parchment paper. Lightly sprinkle with a little more
flour and roll out to a thin circle. Use a fork to poke holes throughout the dough (keeps it from forming bubbles when cooked).
Top with tomato sauce or pesto and add whatever topics you choose. OR for a quick focaccia, drizzle with olive oil, sprinkle
with coarse salt and dried Italian seasonings. Cook until you're happy with it!
For the Cinnamon Rolls:
Let the dough rise once in a greased bowl. Roll it out into a rectangle. Melt a half-stick of butter and pour it on dough, then spread it around. Mix a cup of sugar and a tablespoon of cinnamon together and pour over the butter. Roll it up, cut it into 12 pieces and put in a greased square or round cake pan. Let rolls rise again for a half hour or so (until they are doubled in size) and then bake at 350 for about 25 minutes. Mix up a little cream cheese and powdered sugar, add a couple of teaspoons of half and half or milk. Pour it over the hot rolls. Yummy!
Anyway, they were fucking amazing. FUCKING. AMAZING.
So good I'm going to share the recipe. This is the pizza dough and the cinnamon roll dough recipe. The only difference is you swap the same amount of melted butter for the oil.
Ingredients
1 cup warm water, about 110 degrees F
1 packet (2 1⁄4 tsp) dry yeast
2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
3 cups flour (may use a little more or less)
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water, yeast and sugar and mix on medium high to
completely dissolve the yeast. Add the olive oil, flour and salt. Mix with the dough hook until the dough comes together and
climbs up the dough hook, leaving the sides of the bowl clean.
Oil a clean bowl with olive oil. Dip fingers in oil so you can remove the dough from the mixing bowl and form it into a smooth
ball shape. Place the dough into the greased bowl and cover with a clean towel. Place in a warm, draft free place for 45
minutes to 1 hour, or until the dough doubles in size.
Pull off pieces the dough (about the size of a large orange, small grapefruit) and put it on a lightly floured piece of parchment
paper. Press dough into a flat circle with your hands, then lay it on the parchment paper. Lightly sprinkle with a little more
flour and roll out to a thin circle. Use a fork to poke holes throughout the dough (keeps it from forming bubbles when cooked).
Top with tomato sauce or pesto and add whatever topics you choose. OR for a quick focaccia, drizzle with olive oil, sprinkle
with coarse salt and dried Italian seasonings. Cook until you're happy with it!
For the Cinnamon Rolls:
Let the dough rise once in a greased bowl. Roll it out into a rectangle. Melt a half-stick of butter and pour it on dough, then spread it around. Mix a cup of sugar and a tablespoon of cinnamon together and pour over the butter. Roll it up, cut it into 12 pieces and put in a greased square or round cake pan. Let rolls rise again for a half hour or so (until they are doubled in size) and then bake at 350 for about 25 minutes. Mix up a little cream cheese and powdered sugar, add a couple of teaspoons of half and half or milk. Pour it over the hot rolls. Yummy!
02-16-2014 | 10:59 AM
#1552
http://promotions.newegg.com/nepro/1...ml?icid=236786
Those are some decent deals I just saw. The Pro 550 for $350 + 25% more off...black only though I think. :/
This is my current pizza recipe.
Chad's Quick and Easy Pizza
Sauce
6 oz (1 tiny can) of tomato paste
10 oz cold water
1/2 tsp EVOO
1/2 tsp dried basil
1/2 tsp granulated sugar
1/4 tsp salt
1/4 tsp garlic powder
*optional* 1/4 tsp finely ground parmesan cheese
*optional* 1/4 tsp red pepper flakes
- Whisk it together and chill.
- The longer it sits the better.
- This will cover two 14 inch pizzas.
- Throwing in a 1/4 cup (or less) of crushed/diced canned tomatoes for texture works too. Just bump the salt up a bit.
Cheese
1/2 lb provolone
1/2 lb mozzarella
- This will cover two 14 inch pizzas easily.
- This ratio is what we like. You may like 1:3 or whatever.
- IMO the only way to go is to use deli grade cheese. It is light years better than pre-shredded cheese. The moisture rate
is different and it's not coated with that crap to make it not stick together. So it melts better. Hit up your deli. Personally
I've been using Boar's Head. It costs about $9/lb. Random tip: when you have them "slice" a huge chunk, because you
want to grate it later, tell them to use setting 20 on their slicer. That, for these cheeses, is usually a 1/2 lb slab.
Romano & Oregano Mix
Mix 1 part finely shredded romano cheese with 1 part dried oregano.
Dough Ingredients
1 cup warm water, about 110 degrees F
1 packet (2 1⁄4 tsp) dry yeast
3 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
3 cups flour (may use a little more or less)
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water, yeast and sugar and mix on medium high to
completely dissolve the yeast. Add the olive oil, flour and salt. Mix with the dough hook until the dough comes together and
climbs up the dough hook, leaving the sides of the bowl clean.
Oil a clean bowl with olive oil. Dip fingers in oil so you can remove the dough from the mixing bowl and form it into a smooth
ball shape. Place the dough into the greased bowl and cover with a clean towel. Place in a warm, draft free place for 45
minutes to 1 hour, or until the dough doubles in size.
- Preheat your oven and stone to 500*-600*
Split the dough in half and put it on a lightly floured piece of parchment paper. Press dough into a flat circle with your hands,
then lay it on the parchment paper. Lightly sprinkle with a little more flour and roll out to a thin circle. Use a fork to poke holes
throughout the dough (keeps it from forming bubbles when cooked).
Don't go overboard on toppings. You don't have the heat for it. If you want to really load it up, par-bake the dough in a 250*
oven with a cup or two of water for 20 minutes.
Cover entire pizza with romano & oregano mixture.
- I like corn meal on the bottom of my pizzas.
- I use a lightly greased 14" pizza pan with holes.
- I place the pan directly on the stone which is on the middle rack.
- It usually takes 8-10 minutes depending on toppings.
- Precook meats if you can. It will help. I also like all my toppings to be room temperature.
- Check the bottom when the top looks about where you want it. If it's not done enough slide the pan out and "deck"
the pizza directly onto the stone. Check it until it's how you want it.
- IMO it's best to let the pie sit for 5 minutes or more on a rack before you cut it and eat.
Those are some decent deals I just saw. The Pro 550 for $350 + 25% more off...black only though I think. :/
This is my current pizza recipe.
Chad's Quick and Easy Pizza
Sauce
6 oz (1 tiny can) of tomato paste
10 oz cold water
1/2 tsp EVOO
1/2 tsp dried basil
1/2 tsp granulated sugar
1/4 tsp salt
1/4 tsp garlic powder
*optional* 1/4 tsp finely ground parmesan cheese
*optional* 1/4 tsp red pepper flakes
- Whisk it together and chill.
- The longer it sits the better.
- This will cover two 14 inch pizzas.
- Throwing in a 1/4 cup (or less) of crushed/diced canned tomatoes for texture works too. Just bump the salt up a bit.
Cheese
1/2 lb provolone
1/2 lb mozzarella
- This will cover two 14 inch pizzas easily.
- This ratio is what we like. You may like 1:3 or whatever.
- IMO the only way to go is to use deli grade cheese. It is light years better than pre-shredded cheese. The moisture rate
is different and it's not coated with that crap to make it not stick together. So it melts better. Hit up your deli. Personally
I've been using Boar's Head. It costs about $9/lb. Random tip: when you have them "slice" a huge chunk, because you
want to grate it later, tell them to use setting 20 on their slicer. That, for these cheeses, is usually a 1/2 lb slab.
Romano & Oregano Mix
Mix 1 part finely shredded romano cheese with 1 part dried oregano.
Dough Ingredients
1 cup warm water, about 110 degrees F
1 packet (2 1⁄4 tsp) dry yeast
3 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
3 cups flour (may use a little more or less)
Directions
To the bowl of an electric mixer fitted with a dough hook, add the warm water, yeast and sugar and mix on medium high to
completely dissolve the yeast. Add the olive oil, flour and salt. Mix with the dough hook until the dough comes together and
climbs up the dough hook, leaving the sides of the bowl clean.
Oil a clean bowl with olive oil. Dip fingers in oil so you can remove the dough from the mixing bowl and form it into a smooth
ball shape. Place the dough into the greased bowl and cover with a clean towel. Place in a warm, draft free place for 45
minutes to 1 hour, or until the dough doubles in size.
- Preheat your oven and stone to 500*-600*
Split the dough in half and put it on a lightly floured piece of parchment paper. Press dough into a flat circle with your hands,
then lay it on the parchment paper. Lightly sprinkle with a little more flour and roll out to a thin circle. Use a fork to poke holes
throughout the dough (keeps it from forming bubbles when cooked).
Don't go overboard on toppings. You don't have the heat for it. If you want to really load it up, par-bake the dough in a 250*
oven with a cup or two of water for 20 minutes.
Cover entire pizza with romano & oregano mixture.
- I like corn meal on the bottom of my pizzas.
- I use a lightly greased 14" pizza pan with holes.
- I place the pan directly on the stone which is on the middle rack.
- It usually takes 8-10 minutes depending on toppings.
- Precook meats if you can. It will help. I also like all my toppings to be room temperature.
- Check the bottom when the top looks about where you want it. If it's not done enough slide the pan out and "deck"
the pizza directly onto the stone. Check it until it's how you want it.
- IMO it's best to let the pie sit for 5 minutes or more on a rack before you cut it and eat.
Last edited by maharajamd; 02-16-2014 at 11:05 AM.
The following 3 users liked this post by maharajamd:
02-16-2014 | 11:44 AM
#1553
Also, you can play around with using All Purpose or Bread flours. And nicer flour can make a difference.
AP = softer, chewier
Bread = crisper, muffinish
Some say a half and half mix is perfect. I've yet to try it.
AP = softer, chewier
Bread = crisper, muffinish
Some say a half and half mix is perfect. I've yet to try it.
The following users liked this post:
Acura_Dude (02-22-2014)
02-22-2014 | 08:32 AM
#1560
Got the Circulons that were on Woot. All-clad outside with Dupont non-stick inside. Consider these my DD pans. I've got some copper core stainless and cast irons for high heats and "deglazers".