Essential I Be Cooking!: Post a Pic of What You're Cooking Thread
- Thread starter Uncle Trill
- Start date
Lakers Offseason
Superstar
JP_614
Superstar
Yea fam
Lakers Offseason
Superstar
That's what I thought. I don't know why everyone is all freaked about it.
porque
Boricua Guerrero
people arent used to seeing it like that
Edit:these are google result images
this is what Im used to
Last edited:
Non Sequitur
Creep.
people arent used to seeing it like that
this is what Im used to
Deadpool1986
Cook with a Mouth
people arent used to seeing it like that
this is what Im used to
That looks so good!!!
Lakers Offseason
Superstar
people arent used to seeing it like that
Edit:these are google result images
this is what Im used to
I've seen them do it upside down in the South when they smoke a whole hog.
porque
Boricua Guerrero
I can stop grilling pizza
you make your own dought?
try this highly rated method
http://slice.seriouseats.com/archiv...o-stretch-pan-pizza.html?ref=pop_serious_eats
this is what I use
For the dough:
3/4 cups (6 ounces) lukewarm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour
1 1/2 teaspoons salt
Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a shaggy dough.
Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.
If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to three days.
Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.
http://www.thekitchn.com/weekend-cooking-homemade-thinc-45499
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I like it because of the lack off resting time, I usually only leave it for 30 minutes to an hour and then bake
Pretty much exactly what I use except for two pizzas I use 8oz flour (00, probably not much different than all purpose) to 5oz water but its the exact same hydration%.
I wish I had a bigger webber kettle. I have to make the pizzas fairly small because I only fire one half of the grill and the pizzas don't get char on the outer 1.5". Overall though grilled pizza is such an easy way to make good pizza at home.
I wish I had a bigger webber kettle. I have to make the pizzas fairly small because I only fire one half of the grill and the pizzas don't get char on the outer 1.5". Overall though grilled pizza is such an easy way to make good pizza at home.
BedRoomI'z
All Money In
On the lite side tonight
Spanish rice with sausage and shrimp
Veggies: Squash and Zucchini
Spanish rice with sausage and shrimp
Veggies: Squash and Zucchini
I hope one person alone didnt eat all that shyt
Deadpool1986
Cook with a Mouth
Why?I hope one person alone didnt eat all that shyt
Captain Crunch
Veteran
On the lite side tonight
Spanish rice with sausage and shrimp
Veggies: Squash and Zucchini
Your a milf and can cook