Where my fellow cooks at???

[Gaucho]

I think I'll have a sandwich.

[columbia]

Marcel from Top Chef has a molecular gastronomy show on ScyFy starting 3/22.

Oddly, I feel like this is one of 3 threads that I could post this in.

[tifosi77]

Marcel from Top Chef has a molecular gastronomy show on ScyFy starting 3/22.

The subject of MG fascinates me, but I hate Wolverine. What to do........

[columbia]

Marcel from Top Chef has a molecular gastronomy show on ScyFy starting 3/22.

The subject of MG fascinates me, but I hate Wolverine. What to do........

I'm going to watch it....but it could be terrible.

[bhaw]

Marcel from Top Chef has a molecular gastronomy show on ScyFy starting 3/22.

The subject of MG fascinates me, but I hate Wolverine. What to do........

I'm going to watch it....but it could be terrible.

As long as he's by himself, he should be ok. If there's any other personality on the show, it will be unwatchable as he inevitably flips out about nothing.

[BadHands71]

Making pasta tonight. Homemade marinara sauce with sauteed peppers and onions, sausage and pasta (of course).

[columbia]

I deep fried 3 pounds of tofu yesterday, so having a post-game stir fry with asparagus and yellow pepper in the wok too.

[columbia]

When is Dupuis going post here?

[count2infinity]

Tonight's menu:

Pizza. Homemade dough and sauces. 3 types:

1. Margherita pizza.
2. Buffalo chicken pizza.
3. BBQ chicken pizza.

CAN'T WAIT! /bart scott

1.


2.


3.



Oh and made mini apple pies for pi day tomorrow....

[columbia]

I'm still waiting for Darren Aronofsky to make a film called "e".

:pop:

[the wicked child]

Stuffed some chicken breasts w/ bacon, sharp cheddar, minced red, yellow and green peppers and red onion. Used the ritz breading I posted earlier.

Good stuff.

[mac5155]

birthday dinner is tomorrow. hope the girly makes me something good!!

[BadHands71]

Stuffed some chicken breasts w/ bacon, sharp cheddar, minced red, yellow and green peppers and red onion. Used the ritz breading I posted earlier.

Good stuff.

That sounds really tasty. Going to have to try that.

[Chefpatrick871]

Stuffed some chicken breasts w/ bacon, sharp cheddar, minced red, yellow and green peppers and red onion. Used the ritz breading I posted earlier.

Good stuff.

I do something similar, though I go for topping rather than stuffed, grilled chicken, bbq, bacon, sharp cheddar melted, and pico de galo. yum

[jimjom]

Hey count, those pizzas and pies look really good. Are you sharing a dough recipe? Every time I've tried to make pizza dough it's never turned out to be pizza dough. I always end up making the dough too watery and lump it up and bake it for the hell of it and make crappy bread.

Same with home made pasta. Just cant master the water/flour ratio. My sauce is good as an Italian.

I have a good pierogi dough recipe if anyone's interested.

[the wicked child]

Stuffed some chicken breasts w/ bacon, sharp cheddar, minced red, yellow and green peppers and red onion. Used the ritz breading I posted earlier.

Good stuff.

I do something similar, though I go for topping rather than stuffed, grilled chicken, bbq, bacon, sharp cheddar melted, and pico de galo. yum

Sounds great as well. Grilling isn't really an option for me though.

[mac5155]

Ive always had an urge to open a pizza shop.

[tifosi77]

Made my biggest ever batch of lasagne Bolognese al forno tonight. 4 1/2 lbs of meat (ground veal and pork, plus finely diced pancetta), a little over 3 lbs of veggies (onion, carrot, celery), an entire tube of tomato paste, half a bottle of white wine, and about six or seven cups of milk. That's just the ragu.... add in the besciamela sauce, the Parmigiano, and the fresh made green (spinach) pasta and I should not have been unpleasantly surprised that my whole afternoon/evening was sucked up by cooking this.

But holy jeebus, is it ever good......!!

(I made so much because I'm taking most of it over to friends of our who just had a baby last month. Figured I'd give them a respite from cooking for a week or so.)

[count2infinity]

Hey count, those pizzas and pies look really good. Are you sharing a dough recipe? Every time I've tried to make pizza dough it's never turned out to be pizza dough. I always end up making the dough too watery and lump it up and bake it for the hell of it and make crappy bread.

Same with home made pasta. Just cant master the water/flour ratio. My sauce is good as an Italian.

I have a good pierogi dough recipe if anyone's interested.

I've had this question posed to me before and i'll be honest, it takes time to get it right. A lot of the time when i first started making dough for pizza i had something that was very difficult to stretch and when baked it was more like bread than pizza dough. my general dough is 2 cups of water, a tablespoon and a half of yeast, a splash of olive oil (about a tablespoon or two), tablespoon of sugar, tsp of salt, and then 4 1/2 to 5 cups of flour depending on feel (this takes some time to figure out what the feel should be). The biggest part of the dough is the kneading process. I think when i first started out i was lazy about kneading the dough so it wouldn't come out as chewy as pizza dough should be and it was difficult to stretch. I use a kitchen aid mixer now and let it run for about 5-10 minutes to really get the dough stretched out and then i knead it for an additional 5-10 minutes after that. Let it rise for a few hours then you should be good to go. As far as temp is concerned i have the oven at 450, roll out the dough and cool it without any toppings or sauce for about 5 minutes to get it mostly cooked. then put the toppings on and bump up the temperature to about 500. this was another thing that i've learned about pizza that i didn't used to do. high temperatures help a lot for pizza to get the dough nice and crispy. hope this helps a little bit.

[Chefpatrick871]

Dude those Pizzas look awesome, esp for a home oven, I always find that to be the most annoying part of home pizza production. Im impressed.

[mac5155]

Dude those Pizzas look awesome, esp for a home oven, I always find that to be the most annoying part of home pizza production. Im impressed.

Looks like he used a stone of some sort. I have the pampered chef stone and love it. I had one that had like 3 years of awesomeness baked in but set it on top of the stove when the burner was on and it cracked. So the one I have now doesn't bake in as good of flavor.

[shmenguin]

my bread maker has a pizza dough setting that works pretty well. takes 90 minutes, but all you have to do is dump in the ingredients that c2i listed (or some variation) and wait.

coating the crust with olive oil before baking it seems to help also...and if you're using a metal tray to cook on, coat that with oil too.

[mac5155]

The best pizza shop around here uses a cornmeal instead of oil on the crust. I like it that way too

[Letang Is The Truth]

whenever i coat the crust with OO, that part never rises. its crazy

[mac5155]

Mix up some OO butter garlic and parsley and "paint" it on the crust for some amazing taste