Originally Posted by Buzz:
What's it weigh, where do you store it and what did you get?
Got it online. It's by Nerd Chef, who were the guys that started the pizza steel thing. It weighs 32 pounds. I keep it in a cabinet near the stove on end. I have the 1/2 inch thick ultimate. Probably could have gotten by with one of the thinner sizes, but I was intrigued by the thicker one. Works great, but frigging heavy. [Reply]
Originally Posted by Buzz:
So we need to see some pies!
I will make that happen. Last effort was a thin cracker type crust. My ultimate fantasy is to create the crust they had at Happy Joe's. It had awesome bubbles in it. Their sauce kicked ass too. [Reply]
Originally Posted by ping2000:
Pizza Steel. I think it works better than the pizza stone in my opinion.
Originally Posted by ping2000:
I went nuts and got the 1/2 inch thick one. Works great, but may be overkill over the 1/4 inch one. Plus, it is heavier than hell. Strains the oven racks a bit. But it kicks ass.
Originally Posted by Buzz:
What's it weigh, where do you store it and what did you get?
I did the same thing. The Big picture f you get it from Basking Steel. Weighs 30 pounds, I keep mine upright in a cabinet next to the stove.
The Pizza Steel is the best thing short of a wood fired oven. Best you can do in a home oven.
Also pretty expensive, but does a spectacular job on pizza crust and homemade bread. [Reply]
Originally Posted by Buzz:
Right now, more than I'm willing to pay.
My wife gave me shit until I made the first pizza. Now it is in the weekly rotation. Kids love pizza night since they get their own custom pie. It's the same deal with my sous vide. Bucks, but it does one thing better than other methods. [Reply]
I love chicken tikka. I replace the cilantro with parsley.
The wife found a recipe from the grocery store magazine. It simply wasn't very good. It didn't call for cilantro, either. Marinade chicken in plain yogurt, with garam masala, overnight. Garlic, butter, chicken juices, and then add more garam and tandoori. Heavy cream and tomato paste to taste and color.
They are so used to my curry that I think they were expecting a curry-like flavor. [Reply]
Originally Posted by Donger:
The wife found a recipe from the grocery store magazine. It simply wasn't very good. It didn't call for cilantro, either. Marinade chicken in plain yogurt, with garam masala, overnight. Garlic, butter, chicken juices, and then add more garam and tandoori. Heavy cream and tomato paste to taste and color.
They are so used to my curry that I think they were expecting a curry-like flavor.
If I send you a recipe, will you give it another shot sometime? [Reply]
