I'm sure this has been discussed but I can't find it.
How would this work: build pie on cold Lodge pan, get grill screaming hot, put pan on cooking grate, cover with lid?
I guess what I'm really asking is would it be any better than doing the same thing in a 550 oven?
The recent posts on tortas had me looking for recipes to make Bolillo rolls. Most of the formulas I found seemed to be the same one and I modified it a little and proceeded.
Mine came out very good I thought but I had no interest in making the corn starch and water glaze to go on them so I skipped that part.
My question is; have you made Bolillos with and without the glaze and do you think it is worth fooling with?
I would put up a pic of mine but it doesn't seem to be done here.
Dinner roll type dough with plenty of butter, eggs and milk. This is how they made them at my elementary school back in the late 60's.
I recall them being delicious. Small individual pies with a thick, puffy and tender crust, just a dollop of sauce, ground beef and government cheese in the middle.
Anybody here ever do this?
I think I'm going to give it a try. I bake sandwich bread every week or so now so it's not going to take a lot of effort to take out a few ounces of dough to experiment with.
Every week a make a batch of French bread for our dinner. I produce six small boules and the two of us split one for dinner.
I have noticed, and my wife concurs, that it gets better after being frozen for several days. The flavor seems to continue developing but since it's frozen it doesn't stale.
To prepare for dinner I generally let it thaw on the counter for an hour or two and then reheat for 15 minutes at 350f and then let cool for 5-10 minutes before serving.
Has anybody else noted this effect?
Saw this on a show last night and was not paying too much attention until the end. I want to make it this weekend and was unsure if there was some kind of sauce on the dough. I saw somebody using creme fraiche as sauce but it might have been another pie. Seems like just a little oil on the crust would be fine.
Anybody know? Or care to offer a suggestion?
We were coming back from a vacation and looking for lunch. Rolled through a small town on Sunday, right after noon, and it appeared that everybody in town was eating at Pizza Inn so we joined them at the buffet.
This pizza tasted exactly like a Crystal cheeseburger. Mustard for sauce, ground beef, pickles and onion.
Anybody here ever have one?
I like to eat potato chips (regular Lays chips) along with pizza. It makes me a little sad when I eat pizza someplace where potato chips are not available which is why I mostly eat at home.
Anybody else? If not, I strongly recommend giving it a try.
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