Kenji, I'm going to try this soon. Do you think a little chopped tofu skin would simulate the mouth feel of gristly meat?
Made it last night. Came together as promised. We had them with Marcella Hazan's butter-onion-tomato sauce topped with some grated parm, chopped chives and parsely.
They were great.
Wonder if you could purée and drain cottage cheese instead of ricotta to give it a little more tang.
Forgot a comment... I made it all in a Dutch oven. It would never have fit in my biggest skillet, not even my cast iron chicken cooker.
Made it last night. It took longer than "quick and easy" would imply, but delivered on flavor and texture.
Could you substitute drained, puréed cottage cheese for more "tang"?
Could you use drained and puréed cottage cheese instead of ricotta for a lmore tangy result?
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
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?
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.
Pantelleria, Italy for capers, olives and pasta.
I have a Stoughton steel and it's been great. I can't speak to the KA.
@jims - the SE edition with steel.
Thanks for the feedback. After we move, I'll fire it back up and see if it can get 900-1000 F.
@Tanner, how much charcoal and wood do you use? How long a pre-heat?
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...
Ramps and chicken of the woods mushrooms (not necessarily on the same pie).
I forgot to mention that the light yellow slivers on top are strips of freshly peeled ginger added post-bake.
@yuppicide - I've eaten Indian pickles at restaurants, but never tried making them...
We have a few Indian specialty stores. I may try it.
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.
Awesome crust, great leoparding...
@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.
@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.
@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...
Lion's Mane mushrooms and hot peppers.
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