Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby canaan on Wed Nov 28, 2012 10:59 am

mac5155 wrote:if I knew what either of those were I'd totes help you out.

lengua is beef tongue.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 28, 2012 11:00 am

ive eaten a lot of weird meats. I think i'll draw the line there.
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Re: Where my fellow cooks at???

Postby columbia on Wed Nov 28, 2012 11:04 am

canaan wrote:I need a good oxtail stew recipe as well as a quality lengua recipe.


I'm going to assume that this is pretty good:
http://www.foodnetwork.com/recipes/mari ... index.html

His family runs a restaurant in Seattle and ox tail is a premium item there.
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Re: Where my fellow cooks at???

Postby canaan on Wed Nov 28, 2012 11:13 am

columbia wrote:
canaan wrote:I need a good oxtail stew recipe as well as a quality lengua recipe.


I'm going to assume that this is pretty good:
http://www.foodnetwork.com/recipes/mari ... index.html

His family runs a restaurant in Seattle and ox tail is a premium item there.

i printed that. looks solid. gracias.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 28, 2012 11:18 am

columbia wrote:
canaan wrote:I need a good oxtail stew recipe as well as a quality lengua recipe.


I'm going to assume that this is pretty good:
http://www.foodnetwork.com/recipes/mari ... index.html

His family runs a restaurant in Seattle and ox tail is a premium item there.

Not really a restaurant, but a salumeria...... in fact, it's called "Salumi". And it had a higher Zagat rating than Mario's NYC flagship Babbo. His dad was a longtime engineer with Boeing and when he retired he thought it'd be cool to open a sausage shop........

:lol:
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Re: Where my fellow cooks at???

Postby columbia on Wed Nov 28, 2012 12:43 pm

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Re: Where my fellow cooks at???

Postby meow on Wed Nov 28, 2012 12:50 pm

columbia wrote:
canaan wrote:I need a good oxtail stew recipe as well as a quality lengua recipe.


I'm going to assume that this is pretty good:
http://www.foodnetwork.com/recipes/mari ... index.html

His family runs a restaurant in Seattle and ox tail is a premium item there.

I was the judge of a chili cook-off last week, btw it was the greatest day of my life. The winner had ox-tail in his chili. It was amazing.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 28, 2012 3:49 pm

Whats the best way for homemade pizza dough if you dont have a stand mixer?
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 28, 2012 3:59 pm

Elbow grease.
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Re: Where my fellow cooks at???

Postby shmenguin on Wed Nov 28, 2012 4:06 pm

mac5155 wrote:Whats the best way for homemade pizza dough if you dont have a stand mixer?


http://allrecipes.com/recipe/pizza-dough-i/

it might not meet tifosi's standards, but this recipe delivers. i use it all the time. throw some italian herbs in there to punch it up.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 28, 2012 5:03 pm

second question, once dough is frozen, can it be transferred to the frig for say, 2 days? or will it rise more?
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 28, 2012 5:35 pm

shmenguin wrote:
mac5155 wrote:Whats the best way for homemade pizza dough if you dont have a stand mixer?


http://allrecipes.com/recipe/pizza-dough-i/

it might not meet tifosi's standards, but this recipe delivers. i use it all the time. throw some italian herbs in there to punch it up.

The only thing I would suggest is to use extra-virgin olive oil instead of vegetable oil.

Here's a video demonstration from Mario Batali's YouTube channel:
https://www.youtube.com/watch?v=UvIF81APkj8

No stand mixer. And Mario knows from pizza; this is the recipe that I make when I do pizza.

Lots of great videos of other recipes (including oxtail ragu) on his channel.
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Re: Where my fellow cooks at???

Postby Kraftster on Wed Nov 28, 2012 5:39 pm

I have a stand mixer and have never used it for pizza dough. Elbow grease ftw.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 28, 2012 5:47 pm

The first time I made pizza dough after we got our stand mixer was a near religious experience for me.
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Re: Where my fellow cooks at???

Postby shmenguin on Wed Nov 28, 2012 5:48 pm

the benefit to the recipe i linked is that you don't have to wait for it to rise. you can go from zero to finished pizza dough in 5 minutes.

i've used other recipes in the past that i probably liked a little better, but i can't always wait 90 minutes while it gets ready. the difference in quality isn't worth it to me.
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Re: Where my fellow cooks at???

Postby the wicked child on Wed Nov 28, 2012 6:03 pm

I'll have to give that a try @ some point...
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Re: Where my fellow cooks at???

Postby Digitalgypsy66 on Wed Nov 28, 2012 9:44 pm

I use a food processor for my pizza dough, and some hand kneading. Good stuff.

Here's my recipe:

3 cups of flour (I usually use a combo of whole wheat and white wheat, no more than 50/50)
Packet of instant yeast
2 tsp. kosher or coarse salt
2 T. Olive oil
1 to 1 1/2 cups of water

Put all the ingredients in the processor, except for the water, which you add through the feed tube. Add water slowly until dough begins to pick up off the sides of the processor, mix for only 3 minutes. Remove, and knead by hand into a smooth ball. Place in an oiled bowl, cover with plastic wrap or towel, and let rise in a warm place for 1-2 hours until it doubles in size. Divide, as needed (we usually get two 14" pizzas with it) and cover with a towel for 20 minutes until the dough bubbles a little bit. Form into pizza, stromboli, calzone etc. I usually dust with corn meal, but that's up to you (and your teeth :D ).

I have kids that like traditional pizza, so I use a tomato sauce that is easy and cheap:

1 28 oz. can of crushed tomatoes (flavored ones tend to have extra salt, so watch out)
1 clove (at least) of minced garlic
1/2 tsp (or to taste) Chipotle pepper powder.
1 T. Olive oil

Open the can, mix the ingredients, and freeze the leftover sauce.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 28, 2012 9:54 pm

I know it's a fairly popular method, but I'd be worried about the mixer blade cutting the gluten strands into tiny fragments and not coming together properly. Also, dough is very thick and wet and can put a ton of strain on the processor's motor... and I've already killed one food processor.
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Re: Where my fellow cooks at???

Postby Shyster on Wed Nov 28, 2012 10:49 pm

I only use my stand mixer to knead pizza dough. Then again, I also use a dough recipe that includes an overnight stay in the refrigerator. I’ve also made sourdough pizza dough with an overnight refrigerator stay. Sourdough pizza crust is some tasty stuff.
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Re: Where my fellow cooks at???

Postby columbia on Thu Nov 29, 2012 9:53 pm

I picked up one of these today:


Image


It's a serious implement.
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Re: Where my fellow cooks at???

Postby mac5155 on Thu Nov 29, 2012 10:02 pm

What is a scenario when you need that over a sharp butcher knife
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Nov 29, 2012 10:08 pm

Cutting through larger bones, like if you're breaking down an oxtail.
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Re: Where my fellow cooks at???

Postby mac5155 on Thu Nov 29, 2012 10:11 pm

Oh, I just use my judo chop in those instances
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Re: Where my fellow cooks at???

Postby columbia on Thu Nov 29, 2012 10:12 pm

It was only $40 and I doubt I would ever need to replace it.
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Re: Where my fellow cooks at???

Postby mac5155 on Thu Nov 29, 2012 10:17 pm

Unless your brute strength destroys it.
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