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[#] Tue Jun 01 2021 14:40:48 EDT from IGnatius T Foobar

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I've decided to start smoking.

Specifically, my family got me a Pit Boss 1150 pellet smoker for my birthday.
This thing is freaking massive. Looks like we're having barbecue this weekend.

[#] Tue Jun 01 2021 19:35:27 EDT from zooer

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...and yet you still have not invited all of us over for cheese steak sandwiches as you promised you would several years ago.



[#] Tue Jun 01 2021 20:31:02 EDT from Nurb432

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Been making those as snacks lately.  Quite a bit.

Got a good deal on a bunch of shaved steak. 



[#] Wed Jun 02 2021 12:25:59 EDT from IGnatius T Foobar

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Lunch is at 12:30pm today (US Eastern time). I will make a philly cheese steak sandwich for anyone who comes.

[#] Wed Jun 02 2021 13:16:18 EDT from Nurb432

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lol



[#] Wed Jun 02 2021 14:31:58 EDT from Nurb432

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Tonight's attempt:   Pizza using semolina flour instead of regular bleached white. 



[#] Wed Jun 02 2021 17:32:48 EDT from smashbot64

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Wed Jun 02 2021 14:31:58 EDT from Nurb432

Tonight's attempt:   Pizza using semolina flour instead of regular bleached white. 




That sounds better than what I had attempted: Pizza using cauliflower blenderized and mixed with egg beaters to hold it together like "crust".

The final step in the recipe should have said "scrape it right into the trash".

 



[#] Wed Jun 02 2021 19:46:05 EDT from Nurb432

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Make that tomorrow or Friday. I got home later than planned not going start a batch of dough at almost 8PM when i have to get up at 5AM.   Going to make the dough in the morning and let it sit a while ( perhaps overnight instead of same day ) since i screwed up today. 

Normally i take it right out of the mixer as i want it 'now', but i hear its better to let it sit in the fridge a few hours. or days.



[#] Wed Jun 02 2021 19:50:10 EDT from Nurb432

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Wait. how did this thread about experimental pizza tonight end up here, i thought i was in the food room. 

Wed Jun 02 2021 07:46:05 PM EDT from Nurb432

Make that tomorrow or Friday. I got home later than planned not going start a batch of dough at almost 8PM when i have to get up at 5AM.   Going to make the dough in the morning and let it sit a while ( perhaps overnight instead of same day ) since i screwed up today. 

Normally i take it right out of the mixer as i want it 'now', but i hear its better to let it sit in the fridge a few hours. or days.



 



[#] Wed Jun 02 2021 20:37:33 EDT from zooer

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Wed Jun 02 2021 05:32:48 PM EDT from smashbot64

That sounds better than what I had attempted: Pizza using cauliflower blenderized and mixed with egg beaters to hold it together like "crust".

The final step in the recipe should have said "scrape it right into the trash".

 

You really have to get all the moisture out of cauliflower to do anything with it.   I forget what I attempted with cauliflower, it didn't turn out well.  



[#] Thu Jun 03 2021 07:29:44 EDT from Nurb432

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Anything with it would turn out poor.. nasty tasting stuff :) 

Wed Jun 02 2021 08:37:33 PM EDT from zooer

 

You really have to get all the moisture out of cauliflower to do anything with it.   I forget what I attempted with cauliflower, it didn't turn out well.  



 



[#] Thu Jun 03 2021 09:11:57 EDT from zooer

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I enjoy cauliflower, but I prefer veggies raw.  I do like picked cauliflower or giardiniera.



[#] Thu Jun 03 2021 09:13:34 EDT from zooer

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Wed Jun 02 2021 12:25:59 PM EDT from IGnatius T Foobar
Lunch is at 12:30pm today (US Eastern time). I will make a philly cheese steak sandwich for anyone who comes.

Well at least you finally made good on your original offer.  You weaseled out of it, but you made good on your offer.  Very Trumpish.



[#] Thu Jun 03 2021 10:21:10 EDT from IGnatius T Foobar

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Pizza! My pellet smoker can go up to very high temperatures, which means I can use it to make wood-fired pizza. All I have to do is throw my pizza stone in there before starting the fire. Must try.

As for the cauliflower, here's a good way to eat it: cook it (broiled or steamed), add butter and salt if you like, and then put it in your mouth.
That's how you eat it. Don't try to turn it into dough. Ugh.

[#] Thu Jun 03 2021 11:28:00 EDT from Nurb432

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The other day my oven flipped out at ~400 degrees. ( its a gas unit ) Normally we cook things at 350 but wanted to run it at 400.   The temp senor freaked out and shut it down about 20 mins later ( sensor..  like my damned fridge that broke @9months... and ironically the same brand ). Tho at least this gave an error code. 

 

But tried it at 350 later and it works.  So i guess we now have a limit, unless i replace the sensor or entire thing.  Its old, so getting a new one isn't out of the question.



[#] Thu Jun 03 2021 14:03:07 EDT from zooer

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I like my cast iron round griddle better than my pizza stone. I make the pizza right on the grill, don't have to worry about sliding it on to the stone. 

Yes, I have made pizza on the grill.  



[#] Thu Jun 03 2021 15:51:17 EDT from ParanoidDelusions

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Cauliflower dough is terrible compared to real dough - but it is better than no pizza if you're on a low carb diet.

 I used to have a friend that used to say bad sex is like bad pizza - still better than none at all. 

 

 



[#] Thu Jun 03 2021 16:34:37 EDT from Nurb432

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No, i have had pizza so bad, none really was better. :) 

I didnt hold out more than about 6 hours of the dough in the fridge. I caved.  Did what i would consider thin crust. Used the spring pan instead of a flat one so a bit of dough sticking up form the edges. 

 

 

Didn't turn out bad. it is different using Semolina flour.  Cant say its 'better' but its not 'worse'. Just different.    It is firmer. 

 

Thu Jun 03 2021 03:51:17 PM EDT from ParanoidDelusions


 I used to have a friend that used to say bad sex is like bad pizza - still better than none at all. 

 



[#] Fri Jun 04 2021 00:59:47 EDT from ParanoidDelusions

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I suppose I've never had either, by surprise, while in prison - so I can think of at least one case where none might be better... 

 

Thu Jun 03 2021 16:34:37 EDT from Nurb432

No, i have had pizza so bad, none really was better. :) 

I didnt hold out more than about 6 hours of the dough in the fridge. I caved.  Did what i would consider thin crust. Used the spring pan instead of a flat one so a bit of dough sticking up form the edges.