Originally Posted by cdcox:
Here is a great pineapple recipe as a side for ham:
1 stick butter, room temp
3/4 cup sugar
4 eggs
20 Oz can crushed pineapple, drained
6 slices white bread, cubed
Cream butter and sugar.
Add eggs, beat until smooth.
Add pineapple and bread cubes. Mix.
Pour into greased casserole and bake at 350 until browned on top, about 45 minutes.
That is something I've never heard of but sounds awesome. Like pineapple dressing. [Reply]
Originally Posted by cdcox:
Here is a great pineapple recipe as a side for ham:
1 stick butter, room temp
3/4 cup sugar
4 eggs
20 Oz can crushed pineapple, drained
6 slices white bread, cubed
Cream butter and sugar.
Add eggs, beat until smooth.
Add pineapple and bread cubes. Mix.
Pour into greased casserole and bake at 350 until browned on top, about 45 minutes.
JC, started drooling just reading that. Haven't done that since I was a kid reading one of those 'letters' in Penthouse. [Reply]
Originally Posted by KCUnited:
Usually not one for BBQ pizza but fine copped some leftover pulled pork with some OK Joe's sauce, gouda cheese, pickled red onion and cilantro
Straight money
Best crust I've made to date
The air entrainment in your crust is amazing. What is your secret? The dough recipe itself? High heat cooking? Something else? [Reply]
Originally Posted by Peter Gibbons:
The air entrainment in your crust is amazing. What is your secret? The dough recipe itself? High heat cooking? Something else?
Its a combination of things actually.
First the dough is made up of 50% poolish which is basically a liquid pre-fermentation process which helps with aeration and stretching.
I also make my dough at 70% hydration which helps with aeration. Most pizzas are 60-65% hydration. The more hydration the stickier the dough and harder it becomes to work with but its worth it.
Then I cook at 800-900F with 850F being the sweet spot. My pizza oven is pellet fed so its extremely hard to maintain that temp but fortunately the pizza cooks in around a 1-1.5 minutes.
Here's a pic of my poolish after 18 hours. Also a pic of the bottom crust which is the true test of pizza.
I just wrote this recipe out so its easy for me to copy/paste. Its for 2 12" Neapolitan-style pizzas:
Spoiler!
50% Poolish, 70% Hydration
1 Pizza:
150g 00 Flour
105g Water
2g instant yeast (stays the same for 2 pizzas)
5g honey (stays the same for 2 pizzas)
4.5g salt
2 Pizzas Total Ingredients:
300g 00 Flour
210g Water
2g instant yeast
5g honey
9g salt
Day 1:
Mix water, yeast and honey into your bowl
Add in 00 flour and mix with spoon or whisk
Let sit for 1 hour at room temp
Put in fridge for 16-18 hours
Day 2:
195g 00 Flour
105g Water
9g salt
*If using a stand mixer use cold water
Add salt to bowl of flour
Mix poolish into mixing bowl of flour
Add water
Mix for 5-10 minutes
Let rest 10 minutes in mixing bowl
Hand knead on work surface and let rest another 10 minutes (repeat) 3x
Originally Posted by Megatron96:
Due to time constraints I had to do the potatoes au gratin early. Used my dad's recipe, mostly, which is basically sliced yukon golds, caramelized onions, roast garlic, three cheddars, little gruyere, dijon mustard (yes, Grey Poupon), heavy cream, seasonings:
Will finish it tomorrow with some fried onions and parmesan cheese.
I don't think I've had that since my Mom died. Looks great! [Reply]
