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Eat, Drink and Be Merry

Madaracs's Avatar Picture Madaracs – January 09, 2008 05:39AM Reply Quote
Great food, good food, sad food...

Soft Drinks, hard drinks or maybe beer or port...

Got Milk?

Cooking class, Cooking advice and what not to eat.

A place for discussing all food and drink... show your keen culinary prowess here, folks.



Edited 1 time(s). Last edit at 01/09/2008 05:40AM by Madaracs.

Madaracs – January 11, 2008 10:07AM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
Wow, this isn't exactly sad food but--I waiver on calling it a good lunch. It turned out to be half way decent tho! I stopped at Holiday and picked up the Starkist Lunch-To-Go Pack:
  • 3oz Starkist Fresh Tuna in water
  • 6 Crackers
  • Reduced Cal Mayo and Relish packets
  • Mixing Spoon and Napkin
  • and a Mint


Oh and the divided plastic tray it comes in doubles as a bowl for your tuna mix and crackers. It was $2.00! Heh, and quite satisfying. Though I'll want a snack later.



Edited 2 time(s). Last edit at 01/11/2008 10:09AM by Madaracs.

rino – January 11, 2008 11:02AM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
Oh -- I used to eat almost the same thing when I was getting in shape.

Can of tuna (smallish size with pop-off lid); stone wheat crackers (the round oval brand only); raw carrots; and yes, a small piece of chocolate afterward.

Today:
-- a bit of roast chicken over steamed rice with some salsa a few wafer thin slices of cheese... mmm.

ghidorah – January 11, 2008 09:24PM Reply Quote
Raise taxes on cavemen. --jw
homemade nachos and cab-merlot blend

mmmmmmmmmm

rino – January 12, 2008 05:09AM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
last night, home made pizza -- caramelized onion with smatterings of cheese and chopped tunisian olives. my crust was much better this week than last.

this morning, coffee & baguette chunk with apricot preserves.



Edited 1 time(s). Last edit at 01/12/2008 05:10AM by rino.

El Jeffe – January 12, 2008 05:40AM Reply Quote
What a journey.
How did you carmelize your onion?

What a journey.

Madaracs – January 12, 2008 05:47AM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
Quote
rino
last night, home made pizza -- caramelized onion with smatterings of cheese and chopped tunisian olives. my crust was much better this week than last.

this morning, coffee & baguette chunk with apricot preserves.

Recipe for the crust? Or the whole thing?

I usually caramelize onions in a stainless pan with a bit of olive oil. Chopped and sautéed on low heat.

rino – January 12, 2008 08:13AM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
That's basically the technique for caramelizing the onion. You are drawing out all the natural sugar with a slow and low saute until they are some darkness of brown. I also use olive oil as my fat and last night I used a Vidalia type onion which has a very high sugar content to start with producing a wonderful sweet and savory pizza topping.

It is the baguette of pizza dough really -- salt, water, yeast, flour and a bit of olive oil.

I took the recipe from the Kitchen Aid recipe booklet, which in fact is basically the same as french bread with a bit of olive oil (typical french bread has no fat ingredient).

The recipe as written makes two 13 inch round pizzas with pretty thin crust:
Quote

1 (1/4 ounce) package active dry yeast
1 cup warm water
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2-3 1/2 cups all-purpose flour

I increased it slightly to make two large-ish square pizzas on good sheet pans, or, three 13 inch rounds I bake on a pizza stone. This is for crusty, thin crust which is my favorite.
Quote

1.5c water - tepid (not more than 110°f or it will harm yeast) -- Note the yeast amount has not increased!
1 pack or 1 scant tablespoon yeast (i buy it by the jar) -- just active yeast, NOT quick rise or that sort.
~3.5 - 4.25 c flour
1 tspn salt
1 tblspn olive oil

* Dissolve yeast in the warm water (if you want to proof it add a pinch of food, sugar, and wait for it to foam up)
* Add salt, olive oil, and 3.5 cups of flour
* Mix until it comes together
* Add more flour 1/4 at first then by a few tablespoons until the dough comes off the sides of the mixer and sticks like a ball to the dough hook. It should be fairly sticky but still sticking together.
* The water content makes a crisper crust and better crumb.
* I let it knead in the mixer with dough hook for about 3-5 minutes on speed 1 or 2. You basically want good, strong strands of gluten forming ... which gives the crust a nice texture/crumb.

I do it by hand sometimes too. It takes practice.

I make this in the morning and drop it in a lubricated ziploc bag so it can spend the day in the fridge. It get's a good slow rise there. My wife takes it out of the fridge around 3:30 and it slowly warms and does its final rise and I make pizza around 6pm after work.

This all day rise is key to flavor and texture.

Using a smaller amount of yeast and a longer rise is something I do with a recipe for a boule which is about 10" round. It uses only 1/4 tsp of yeast!

Madaracs – January 12, 2008 08:19AM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
Sweet! Thank you--I'm gonna try this.

rino – January 12, 2008 08:50AM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
Oh -- cheese is important.
Use good cheese. Don't have to be intimidated, just get a block of parmesan reggiano, some asiago maybe, a little cheddar, and a hard mozzarella ... and grate it yourself.

El Jeffe – January 12, 2008 10:36AM Reply Quote
What a journey.
How about Eat, F**k and be merry? What's your favorite edible human topping? ( ala 9 1/2 weeks)

;)

What a journey.

rino – January 12, 2008 12:29PM Reply Quote
In America, the only respectable form of socialism is socialism for the rich.
No thanks, I'm married.

tliet – January 12, 2008 01:52PM Reply Quote
LOL

Madaracs – January 15, 2008 05:00PM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
Trader Joe's Peppermint Tea is quite good.

Yum...ee.

ddt – February 02, 2008 06:17AM Reply Quote
wow, one guinness, one verrrry generous pour of maker's mark, one cider over four hours on a date and i'm still a little tipsy in the morning. wotta lightweight.

ddt

Dr Phred (Moderator) – February 02, 2008 07:51AM Reply Quote
owned by the mothership.
cheap date.

ddt – February 02, 2008 11:23AM Reply Quote
you have no idea.

ddt

Madaracs – February 03, 2008 08:30AM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
Your door swings both ways?

Dr Phred (Moderator) – February 03, 2008 04:26PM Reply Quote
owned by the mothership.
Hey, we just went out as friends!

Madaracs – February 03, 2008 05:37PM Reply Quote
Ooh! Scary! Scary! Don't we look mean? You can't see me! But I can see you!
When you say "we"...

El Jeffe – February 04, 2008 12:32AM Reply Quote
What a journey.
stop it

What a journey.

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