food S.I.P./Quarantine Cooking

sinensis said:
i didn't want to waste the dough, so i gave it another chance. it got an extra day at 60°F, and it's looking better. now it's in the fridge. my guess is the taste will be a bit off, and it will be harder to work with (lower strength and elasticity). but i think i'll get some pizzas out of it.
 

idk, it's years old, but i haven't used it since the winter. when i know i'm not going to bake for a while, i feed it, wait a few hours (5?), transfer some to a ziplock bag, and fridge it.
 
it's been almost a week since i brought it out of the fridge, and i've been feeding it daily. for the first feeding, i kept it overnight in a 85-90°F box. idk what the ratio of old starter was, but there was for sure more flour and water than fridge starter in there. overall hydration something like 100%. so it's possible that right there a problem happened. maybe existing crap in the new flour took over. i tried to prevent this by keeping it at ~90°F. based on what i've read, this creates a good environment for lactobacilli and hopefully gets the pH down before other stuff can grow. but maybe it still failed.
 
and then subsequent feedings were once or twice per day. ratio of old starter to new flour+water was about 1:1 for each feeding.
 
i'm not sentimental over my starter. i don't mind pitching it and starting again. i have some dehydrated starter in a sealed packet from sourdo.com in the fridge.
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I see I see. interesting. I need to get one of those fancy temperature control bread boxes. But my average air temperature is in the 80s year round. One of my problem this go around is that my air temperature is likely too high. Since the average air temp inside my house is about 83 degrees at the moment. 
 
Your  starter is a lot older than mine. When was the last time you fed the starter while it was in the refrigerator over winter?
 
keybrdkid said:
 
I see I see. interesting. I need to get one of those fancy temperature control bread boxes. But my average air temperature is in the 80s year round. One of my problem this go around is that my air temperature is likely too high. Since the average air temp inside my house is about 83 degrees at the moment. 
 
Your  starter is a lot older than mine. When was the last time you fed the starter while it was in the refrigerator over winter?
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it was fridged in november at peak activity and hadn't been fed until a week ago. i have gotten away with this before, but not this time. maybe if i kept screwing with it i could get it back (google 'washing' techniques), but whatever. i'm going to start fresh with some dehydrated culture.
 
ok, i got some pizzas out of it!
 
most of them had a cheeseburger theme going. i think the best one i made was light red sauce, light parm, cheddar (below other ingredients because it kept burning), red onion, pre-cooked ground beef (well browned), and mozz. slicked pickles and olive oil post-bake. i wanted to drizzle with kewpie mayo, but i was all out.
 
 
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keybrdkid said:
outstanding. I want this pizza oven. how much did that oven put you out.
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i have a pizza party oven. please read this post:
http://thehotpepper.com/topic/69844-need-pizza-dough-recipe/#entry1585154
 
they started with wood fired ovens.
then they started making gas models. you can also easily slide the burner out and build a wood fire in its place, so it's really a dual fuel deal. this is what i have (the Passione model). basically identical to their wood models except there's a hole in front to slide a gas burner in and out.
finally, they made a compact gas model (the Ardore model) probably to compete with roccbox, ooni, et al.
 
unfortunately, pizza party is no longer selling outside of europe. i've heard that this will not change even after covid. idk. you could email Simone and ask.  :confused:
it also seems that they discontinued their full-size gas models (the thing i have).
 
the ardore model looks quite nice, but you need a friend in europe to re-mail to you. or use a mail forwarding service i guess.
 
assuming that's not an option, here are some things you could look at.
 
if you want compact, i would get the ooni koda 16". https://ooni.com/products/ooni-koda-16
seems better to me than roccbox. i dig that you can get a 16" pie in there, and you can also run it on natural gas. i hate those portable propane tanks. more precisely, i hate running out of fuel and going shopping for more. of course, if you don't have NG but have a large propane tank, you could plumb it up to that if you know what you're doing.
 
amusingly, there appears to be a company Maximus which is making pizza party oven clones. i don't know anything about this company, but i thought it was funny.
 
there is some recent discussion here about ovens in the wake of a post-pizza-party US market https://www.pizzamaking.com/forum/index.php?topic=60753.0
 
finally, if you want to know where to learn about neapolitan pizza, my favorite resources have been:
https://www.pizzamaking.com/forum/index.php?board=26.0
https://www.youtube.com/user/maestrovitoiacopelli
 
sinensis said:
 
unfortunately, pizza party is no longer selling outside of europe. i've heard that this will not change even after covid. idk. 
 
if you want compact, i would get the ooni koda 16". https://ooni.com/products/ooni-koda-16
seems better to me than roccbox. i dig that you can get a 16" pie in there, and you can also run it on natural gas. i hate those portable propane tanks. more precisely, i hate running out of fuel and going shopping for more. of course, if you don't have NG but have a large propane tank, you could plumb it up to that if you know what you're doing.
 
amusingly, there appears to be a company Maximus which is making pizza party oven clones. i don't know anything about this company, but i thought it was funny.
 
there is some recent discussion here about ovens in the wake of a post-pizza-party US market https://www.pizzamaking.com/forum/index.php?topic=60753.0
 
finally, if you want to know where to learn about neapolitan pizza, my favorite resources have been:
https://www.pizzamaking.com/forum/index.php?board=26.0
https://www.youtube.com/user/maestrovitoiacopelli
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rats. but probably out of my budget range anyway. but thanks for the info. pizza party model eh. interesting. And I actually do have a natural gas line thats permanently attached to my house that I use for my outdoor grill. The Ooni might be a possibility for the future. Natural gas saves me having to buy alot of charcoal during hurricane season. I'd love to tap into that line and install a standby generator. but that another story for another day. 
 
I will also look at your info on the post pizza party market and pies. And I think smaller might be better in my case with my space considerations.
 
Killer pizza and oven, sinensis.
 
Smoked some chicken thighs for dinner tonight, with a salad and some cheesy broccoli rice on the side :cheers:

Prep tools
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Injected, then brined in the excess injection in the fridge for a few hours
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Dry rub on the bottom
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Light coat on top
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Ordered some new wood chunks last week. These smell WAY sweeter than the *regular* cherry wood chunks I usually use. BIG fan of these :)
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*Secret* ingredient ;)
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Loving the color on these (forgot to take a pic of the final glaze :doh: )
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Deeee-lish!
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sinensis said:
great dinner, mike. i need to get better at making bbq chicken.
 
also, sweet prep tools.
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Thanks!

sinensis said:
those shears look very nice.
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lol, they*re gardening shears. Got them at the big box home improvement store, specifically for cutting the knuckle bone off of chicken thighs ;)

sinensis said:
what do you use that curved hook/pick for?
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It*s called a *pigtail* :) After the chicken is fully cooked, I use it to dunk the chicken (completely) in the BBQ glaze/sauce, then transfer it back to a rack. Back on the smoker they go, for another 10(ish) minutes for the glaze to set

:cheers:
 
That one's actually really good but the regular (not whole wheat) is a little better. They are actually from France made by a company called Euro Classic and rebranded by WFM. They make awesome brioche split-top hot dog buns too! Look for them.
 
Pretzilla makes awesome pretzel buns. They are not dense like others. Super fluffy. Highly recommended. They come in a 4-pack bag. I really don't recommend and other pretzel buns.
 
And Vermont Bakery makes some killer potato rolls whether you need burger (which have a cool spiral top like a kaiser roll but are fluffy like a burger bun), hot dog, or slider.
 
:D
 
The BEST by me will not help you. But I do have some killer bakeries and local groceries that carry those bakeries.
 
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