Profile

Okaru

An Open Letter to Serious Eaters

I don't use social media. I am not a Luddite. I value my privacy and don't want to connect with hundreds of fake "friends." This video partly explains why: http://youtu.be/Z7dLU6fk9QY

My Pie Monday: Figs, Ramps, Sage, and More!

A few days ago I emailed Slice to ask why MPM is going away. No answer. It seems to be a relatively low maintenance project that keeps a lot of people happy.

Does anyone know why it's getting the ax?

Cook the Book: 'Afro-Vegan' by Bryant Terry

My Pie Monday: Figs, Ramps, Sage, and More!

Since I don't do social media, bye MPMers. It's been great seeing what other pizza enthusiasts have been doing and learning from you all.

Cook the Book: 'Yucatán' by David Sterling

Pantelleria, Italy for capers, olives and pasta.

King Arthur vs. Stoughton Steel?

I have a Stoughton steel and it's been great. I can't speak to the KA.

My Pie Monday: Peeps, Cherries, Asparagus, and More!

@jims - the SE edition with steel.

My Pie Monday: Peeps, Cherries, Asparagus, and More!

Thanks for the feedback. After we move, I'll fire it back up and see if it can get 900-1000 F.

My Pie Monday: Peeps, Cherries, Asparagus, and More!

@Tanner, how much charcoal and wood do you use? How long a pre-heat?

My Pie Monday: Peeps, Cherries, Asparagus, and More!

@derricktung,
I clearly don't have a good command of the Kettle Pizza process, but it's getting better. I just don't seem to be able to get the temp high enough, even with over two starter chimney's of chunk charcoal and at least a chimney full of hardwood.
We're moving soon, so the Kettle setup is on hold for a few weeks...

Open Thread: The Best Spring Pizza Toppings

Ramps and chicken of the woods mushrooms (not necessarily on the same pie).

My Pie Monday: Salami, Kimchi, Bacon Jam, and More!

I forgot to mention that the light yellow slivers on top are strips of freshly peeled ginger added post-bake.

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

@yuppicide - I've eaten Indian pickles at restaurants, but never tried making them...
We have a few Indian specialty stores. I may try it.

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

@yuppicide,
Wash a bunch of seedless grapes. Cut off 1/8 inch of the stem end. Put 2 peeled garlic cloves, 3-5 whole dry hot peppers, 1 tsp sugar, 1 Tbs. salt and 2-4 Tbs. pickling spice in a quart canning jar. Add grapes. Boil a water-cider vinegar mixture (60-70% vinegar) and pour over. When cool, shake to distribute spices. Fridged, lasts a week or two.

My Pie Monday: Kimchi, Pickled Grapes, Barbecue Chicken, and More!

@crkoller

Awesome crust, great leoparding...

My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

@KungSchu, very little... It's a sourdough with starter, not yeast, so the fermentation is very slow. It doesn't really start rising until 5 or so hours out of the fridge. The 20-30 minutes at the beginning is to allow the yeasts to get going. When I see the first signs of rising or bubbles, it goes into the fridge.

My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

@kungSchu, I let the dough sit at room temp for 20-30 minutes after kneading, then refrigerate for 4-5 days. It comes out the morning of the day it'll get baked to rise at room temp.

My Pie Monday: Manchego, Refried Beans, Kale, and More!

@Adam Kuban - The refried beans were puréed and blended with some cheese before spreading. Then, another layer of cheese was added. The bean texture was perceptible, but not prominent.

The sourdough and peppers did go well...

Seriously Delicious Holiday Giveaway: The Baking Steel

Lion's Mane mushrooms and hot peppers.

My Pie Monday: Smoked Salmon, Ramen Noodles, Romesco, and More!

@Adam Kuban - I got the sourdough starter from King Arthur and have been feeding it every couple of weeks. The dough usually gets made on Tuesday for a Saturday pie in a food processor. I make a very wet mix with bread flour and the starter and let it sit an hour. Then, I add more flour, usually including some whole wheat. Then, depending on the pie, varying amounts of EVOO, salt and sometimes honey or vital wheat gluten. The dough sits in the fridge until pizza day and rises all day at room temp.

My Pie Monday: Smoked Salmon, Ramen Noodles, Romesco, and More!

@kungschu - Nice crust. Which Walmart stovetop oven and how did you mod. It?

Poll: Fresh or Low-Moisture Mozzarella on Your Pizza?

Both, depending on the pie. When I use fresh, I cut it into 1/2 inch chunks, put it on a platter and let it sit at room temperature for a few hours. A lot of the excess whey drains out so the cheese doesn't leak "water" onto the pizza.

My Pie Monday: Semolina Sfincione, Montanara Pizza, Chanterelles, and More!

@TheKaz - It's modified from the "Cook's Illustrated" food processor crust with sourdough starter replacing some of the flour and water and with a longer cold fermentation.

My Pie Monday: Fig and Caper Pizza, Coconut Milk Mozzarella, and More!

In My note to Slice, I noted:
"Eggplant Parmesan Pizza shamelessly copied from the July 11 post: Top This: Eggplant Parmesan Pizza (à la Pitfire Artisan Pizza)"
Can't take credit for a topping combo someone else thought up....

My Pie Monday: 36.7-Second Margherita, Sweet Potato Pizza, and More!

@TxCraig1,
How did you get that temp? Wood fired brick oven?

Quad cooker

Has anyone tried to make a pizza on the Quad cooker? (http://quad-cooker.myshopify.com/). They claim over 900 degrees of grill temp.

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