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BobChicago

Serious Holiday Giveaway: The Baking Steel

Bacon, Brussel sprouts, and onions.

Seriously Delicious Holiday Giveaway: The Baking Steel

Prosciutto, caramelized onions, and goat cheese.

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

Just last night I served on a pizza with onions, goat cheese, and a little basil.

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

Strip steak, bone-in if possible.

Enter to Win a Kenny & Zuke's Pastrami Kit

What is the effect
of smoke on beef, when well brined?
Answer: pastrami.

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Mushroom, ham, and swiss omelet.

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Bone-in strip steak, no question.

New York Style Pizza

Made it on Saturday for Sunday dinner with the in-laws. Great results! I typically use Cook's Illustrated's recipe as I find that a recipe like Jeff Varasano's makes too wet of a dough for my 500 degree oven. This was a definite improvement, lighter texture and better browning. I may try to sneak some sourdough starter into the mix for even more flavor, or let it retard in the fridge a couple more days.

@docneuman Throw the dough blade away, it's useless. Every recipe you see for making dough in a food processor assumes you'll use the metal blade. The dough blade takes much longer to knead (as you noticed) and tends to overheat the dough.

Cook the Book: 'Fiesta at Rick's'

Does Bittman qualify? His best recipes in the world TV show made me think he'd be a great guy to talk with at a party. If not, then Bayless because Topolo is my favorite restaurant hands down.

Any tried the Kitchenaid roast setting?

My Kitchenaid oven has convection roast as an option along with bake and broil (standard and convection). Has anyone making pizza experimented with these options? I think the roast setting turns on the top and bottom burners but I'm not positive about that.

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