Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby mac5155 on Wed Feb 13, 2013 1:34 pm

I go to walmart and they have a frozen/refrigerated dough called "Pepe's". Its enough for a 6 cut pizza, so you might want to buy 2. But they're only 88 cents a piece and the taste is good.

Pillsbury isn't bad if you dont feel like waiting for the dough to thaw but it doesnt have much flavor and is almost $3 a crust.
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Re: Where my fellow cooks at???

Postby count2infinity on Wed Feb 13, 2013 2:11 pm

I've never tried to go to a pizza shop for dough, i've always just made my own. best of luck though.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Feb 13, 2013 7:14 pm

eddysnake wrote:Does anyone know if it's true that you can buy pizza dough from local pizza shops?

Pizza Hut probably won't do it, but a local mom & pop shop would probably be happy to sell you a 1 lb lump o' dough. I used to buy dough from my favorite local shop.
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Re: Where my fellow cooks at???

Postby redwill on Fri Feb 15, 2013 3:09 pm

I honestly had a dream last night that I attended an LGP party. tifosi brought the food. Extraordinary. Being a veggie, I didn't eat much of it, but his falafel was amazing. However, the pita bread wasn't top-notch. :lol:
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 15, 2013 3:11 pm

Was kicksave there or was he banned from party too?
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Re: Where my fellow cooks at???

Postby canaan on Fri Feb 15, 2013 3:14 pm

columbia wrote:Was kicksave there or was he banned from party too?

he was at the facebook group table with pbp and doublewinder.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 15, 2013 3:14 pm

canaan wrote:
columbia wrote:Was kicksave there or was he banned from party too?

he was at the facebook group table with pbp and doublewinder.


Alejandra couldn't make it?
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 15, 2013 3:15 pm

Of the posters that were restricted to the facebook table, what percentage of them enjoyed the pita bread more than the falafel?
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Fri Feb 15, 2013 3:35 pm

Any good Lenten brinner recipes? I make a mean PBJ French toast but would like to try something new.
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Feb 15, 2013 4:20 pm

so dinner last night was a good one. marinated flank steak cooked to a nice medium rare on a bed of fresh spinach with bacon, sauteed mushrooms, sauteed red onions and a redwine bacon vinaigrette. the left over steak onions and mushrooms are going on sammiches tonight.
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Re: Where my fellow cooks at???

Postby redwill on Fri Feb 15, 2013 4:26 pm

Letang Is The Truth wrote:Any good Lenten brinner recipes? I make a mean PBJ French toast but would like to try something new.


I don't suppose it will go over well in this forum, but how about lentils, rice, onions, and chopped hard-boiled eggs in a creamy curry sauce?
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Re: Where my fellow cooks at???

Postby the wicked child on Fri Feb 15, 2013 4:35 pm

c2i, that sounds awesome. redwill, not so much.
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Re: Where my fellow cooks at???

Postby redwill on Fri Feb 15, 2013 4:42 pm

Haha.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 15, 2013 4:47 pm

A buddy of mine swears by using Vanilla Porter beer in waffles.
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 15, 2013 4:54 pm

Curried yellow lentil soup is true delicacy.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Fri Feb 15, 2013 4:56 pm

mac5155 wrote:A buddy of mine swears by using Vanilla Porter beer in waffles.


interesting
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Feb 15, 2013 5:00 pm

we use pumpkin beer in our pancakes
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Re: Where my fellow cooks at???

Postby eddysnake on Sat Feb 16, 2013 4:32 pm

count2infinity wrote:
eddysnake wrote:Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?


sure thing. i make my own dough, but you can easily just buy some dough. I put the cast iron skillet in the oven with enough olive oil to barely coat the bottom of the skillet. I put it in the oven at 400 degrees (just throw it in while the oven is preheating, then give it an extra 5 minutes or so). take the dough and roll it out to be just larger than your skillet (I have a 12 inch skillet, so i roll my dough out to be about 13 inches). Take the skillet out of the oven (careful, it's hot) and throw the dough in and form it the best you can. It should be a thicker dough so you should be able to handle forming it a bit in the skillet. Add your sauce, toppings, and throw it back in the oven for about 20 minutes or so or until the cheese is nice and brown and bubbly. take a spatula and scoop it out of the skillet to cool.


picked up some dough at the local pizza shop. I was reading some different variations and some had putting the dough in the cold pan and then put it on med-high heat for a couple minutes on top of the stove, then in the oven and some had put dough and toppings in cold pan and then to oven without preheating the pan. What exactly does preheating the pan before putting the dough in do?
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Re: Where my fellow cooks at???

Postby count2infinity on Sat Feb 16, 2013 4:38 pm

cast iron absorbs heat and keeps heat for a long time. if you preheat the pan, put the dough in and get it back in the oven, the skillet is still hot and since it's in direct contact with the dough, then it'll get crisp. if you don't heat the skillet up first, it takes a little while for the pan to get hot and your dough may not be as crispy as you want it. I know a lot of people use pizza stones completely wrong. the use them just like a regular sheet pan and put the pizza on them cold. you may as well save yourself some hassle and just use a pan if that's what you're going to do.
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Re: Where my fellow cooks at???

Postby columbia on Sat Feb 16, 2013 4:40 pm

Has anyone watched that Taste show?
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Re: Where my fellow cooks at???

Postby eddysnake on Sat Feb 16, 2013 4:43 pm

Sounds good, thanks. I got 2 cast iron skillets ready to go. I am very foreign when it comes to being around the kitchen, hopefully it turns out well.
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Re: Where my fellow cooks at???

Postby viva la ben on Sun Feb 17, 2013 11:49 am

Making oxtail soup
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Re: Where my fellow cooks at???

Postby canaan on Sun Feb 17, 2013 12:20 pm

columbia wrote:Has anyone watched that Taste show?

I have. Hated it.
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Re: Where my fellow cooks at???

Postby Bowser on Sun Feb 17, 2013 12:28 pm

Going to Green Forest in Penn Hills... it is a Brazilian Steakhouse... the card will be green... red is for girls.

I haven't heard an open date for Texas de Brazil in Station Square for those of you who like that kind of thing.

I need to go through this thread since I know Chef Tifosi and Chef Count2Infinity were favorites of my wife.
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Feb 17, 2013 1:23 pm

Green forest was great. I went last weekend
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