patrick.net

Anyone do a homemade cauliflower crust?

theoakman says

I used to hack my cleaning cycle so I can bake the pie at 800 F.

Now that is clever!

We like to make deep dish pizza in the oven using cast iron skillet as the pan. But not during summer, gets too hot in the house then. Might have to try it on the grill outside.

PeopleUnited says

We like to make deep dish pizza in the oven using cast iron skillet as the pan. But not during summer, gets too hot in the house then. Might have to try it on the grill outside.

Me too!!

theoakman says

california olive oil

Excellent, thanks for MAGA'ing. EU olive oil is 80% fake.

That's something I want to do.
Sam's here has mozzarella at least.
Edit: people are grossed out but I like anchovies for some reason

Patrick says

Yes, wife used to make them all the time and I really liked that. Now her job gets in the way, but maybe I'll ask how she used to make the dough.

The easiest way is go is just buy freshly made UNRISEN DOUGH from you local supermarket bakery section...They usually have a set hour when they take it out of the mixer...get it home and divide it into pizza size balls and freeze it to stop the rise. Then when you want pizza, the hard part is done.

clambo says

That's something I want to do.
Sam's here has mozzarella at least.
Edit: people are grossed out but I like anchovies for some reason

I always put anchovies on my part of the pizza. So tasty (and good for you). I also make a mean pasta with anchovies, onions, garlic, hot peppers etc. (no tomato sauce on this one).

clambo says

That's something I want to do.
Sam's here has mozzarella at least.
Edit: people are grossed out but I like anchovies for some reason

yeah...mexican pizza is lacking...BTW LALA brand Oaxaca tastes just like string cheese

mell says

I also make a mean pasta with anchovies, onions, garlic, hot peppers etc. (no tomato sauce on this one).

No clams?

komputodo says

mell says

I also make a mean pasta with anchovies, onions, garlic, hot peppers etc. (no tomato sauce on this one).

No clams?

No, it's a quick and poor/working man's dish (probably around $1-$2 per serving). But clams or other seafood would work as well. Or canned tuna. Of course all distinct flavors. Never tried anchovies plus clams.

With regard to pizza, I suggest naan bread as a base:

https://www.indianhealthyrecipes.com/naan/

Fair warning, I've not made it myself, but I'm moving into Indian food. I'm making dill pickles now - good lord, I had no idea how much I missed them. Super easy to make, but two weeks before you can eat them.

Desi (that MIGHT be a derogatory term..) pizza is incredible. Basically any Indian dish can be put on naan bread. Naan is fairly easy to make, and Indian food is surprisingly easy to make and delicious. I can see why the English (unfortunately) conquered them. Black pepper, a spice as simple as that, is Indian. True English food, is absolutely awful. You need to go to Ireland to get something edible.

richwicks says

I'm making dill pickles now - good lord, I had no idea how much I missed them. Super easy to make, but two weeks before you can eat them.

I like the NEW YORK deli style pickles that seem somewhere between a plain cucumber and a dill pickle...crunchy and not nearly as sour as a dill... you could eat 3 or 4 of them... But you are right, easy as hell to make

komputodo says

richwicks says

I'm making dill pickles now - good lord, I had no idea how much I missed them. Super easy to make, but two weeks before you can eat them.

I like the NEW YORK deli style pickles that seem somewhere between a plain cucumber and a dill pickle...crunchy and not nearly as sour as a dill... you could eat 3 or 4 of them... But you are right, easy as hell to make

Use a NON aluminum pan to boil the brine - aluminum will dissolve into the liquid.

Here's the recipe I'm using:

8 cups of water
1/2 cup of pickling salt (maybe a little less than that) - this is NOT kosher salt, it's just salt without iodine. You can use regular salt but it will cloud the brine.
2 cups of white vinegar (5% acidity)
5 lbs of cucumbers
4 (maybe 5?) sterilized quart canning jars

Per jar:
--------
3-4 tablespoons of dill weed
6 cloves of garlic, cut up (there are about 12 per bulb - so 2-3 bulbs)
1 pea sized pinch of alum (you can just pull this out with the hand end of a spoon or fork - this will keep the pickles crisp, it's extremely bitter)

Do NOT pack the jar, cucumber slices should be lose.

Slice up cucumbers discarding the stems. Slice up garlic finely. Fill each quart jar first with 1/2 cucumbers, then add dill and garlic and a dash of alum (pea sized amount), then fill up with cucumbers until the neck starts to curve in. You can throw in some peppercorns as well if you like.

Boil water, then add salt to dissolve. Finally add vinegar. Bring to a boil.

Once it is boiling, pour in brining solution covering the cucumbers entirely, and cap. Screw down top (not too tightly) and let rest for at least a week (probably a month). Caps should ping once they cool down. You can tell by tapping. Tap the tops right after capping and when they seal, you'll be able to discern the difference. Any unsealed jar, place in the fridge, and consume them first.

Once they seal, you can turn over the jars, or even lightly shake to mix spices more evenly and to coat all surfaces with brine which will kill any pathogens.

Takes at LEAST a week for them to brine properly, you should wait a month. These should last a year, if they are properly sealed. 2 weeks is really the minimum you want to wait before consuming.

It's really not necessary to refrigerate anything even if the caps don't seal but, it won't hurt to place unsealed jars in the fridge, although they will brine more slowly.

You will never purchase pickles again. They are kind of gross. I normally use dill seed, but it's just about impossible to get right now. Dill weed is a suitable replacement. If you use dill seed, I recommend you only use 3 tablespoons of it. Weed is a little weaker, but still packs a punch. The resulting pickles will be covered in it. I honestly forgot what real pickles should taste like. These are so much better. What I can purchase at the store is slimey, I made 5 jars, I'm done for the year. It's an enormous amount.

theoakman says

I used to hack my cleaning cycle so I can bake the pie at 800 F. These days, I just use clay tiles and broil them to 650 F. I also use the broiler to cook the pie itself. 650 floor and broiler does well. You have to have a great source of Mozz. My sauce is a high quality tomato (Bianco di Napoli, Alta Cucina, Cento DOP), crushed by hand, salt, california olive oil added. Then I put a stalk of basil in to infuse into the sauce.

For the dough, I just run it through the food processor real quick. 80% 00 Italian Flour, 10 % King Aurthur 00, and 10% Heritage Grains from Arizona (Like Hayden Mills Flour). Although, there's plenty of formulas that produce great dough. Italian flour is the best IMO. I use a sourdough culture but yeast is ok. 24 hour rise.

Can you give more details on this cooking technique? How much tile, tile location relative to pizza. Then you cook the pizza on broil the whole time? How long do you cook? What do you put the pizza on?

theoakman says

I used to hack my cleaning cycle so I can bake the pie at 800 F.

You modded your oven so the door wouldn't lock in the cleaning cycle?

komputodo says

I'm making dill pickles now - good lord, I had no idea how much I missed them. Super easy to make, but two weeks before you can eat them.

Have you made sauerkraut too? Its just as easy..

When my first-born was 1yo old, we hired a new graduate with Master's degree in early childhood education as our full-time baby sitter, so each of us could work during the busy season. She showed us how to make pizza. Later on, after she relocated to a different city with her husband, I made two lazy-man modifications to the process: 1. using bread-maker for kneading the dough (and rising, as the bread-maker has automatic warming temperature control during the rise time); 2. using the gas grill for faster baking (reducing baking time by about 40%). The down-side to pizza making (and eating it) is gaining weight. I was never able to make the pizza crust thin enough without breaking it, so ended up eating too much carb; so decided not to make pizza again without a party or gathering so the guests can help absorb the carbs. LOL!

I make hot pockets with flour tortillas, shredded motz, marinara sauce, and pepperonis.

heat them up in a skillet, until stuff oozes from the inside.

komputodo says

Have you made sauerkraut too? Its just as easy..

No - that's fermented.. Little worried about making that. I know there are a few pickling recipes to make "sauerkraut:" though, but it's not technically sauerkraut unless it's fermented.

Also, there's a Korean store right next to me. Kimchi is basically the same thing, and they have lots of it.

Tenpoundbass says

I make hot pockets with flour tortillas, shredded motz, marinara sauce, and pepperonis.

a variation of a pizza quesadilla

richwicks says

No - that's fermented.. Little worried about making that. I know there are a few pickling recipes to make "sauerkraut:" though, but it's not technically sauerkraut unless it's fermented.

Thats exactly what I was referring to...It isn't original sauerkraut but it tastes pretty close and if a guy had a hankering for a kraut dog and lived in a place where sauerkraut wasn't available, it does the trick.

richwicks says

Also, there's a Korean store right next to me. Kimchi is basically the same thing, and they have lots of it.

I once exploded a jar of kimchi by opening it up too fast.

Reality says

When my first-born was 1yo old, we hired a new graduate with Master's degree in early childhood education as our full-time baby sitter

Just my opinion but I would rather have AUNT BEE or June Cleaver watching my little kid instead of an indoctrinated college grad

You can make a bunch of dough at one time and freeze them in well wrapped plastic each a size to make one pizza.

pudil says

theoakman says

I used to hack my cleaning cycle so I can bake the pie at 800 F. These days, I just use clay tiles and broil them to 650 F. I also use the broiler to cook the pie itself. 650 floor and broiler does well. You have to have a great source of Mozz. My sauce is a high quality tomato (Bianco di Napoli, Alta Cucina, Cento DOP), crushed by hand, salt, california olive oil added. Then I put a stalk of basil in to infuse into the sauce.

For the dough, I just run it through the food processor real quick. 80% 00 Italian Flour, 10 % King Aurthur 00, and 10% Heritage Grains from Arizona (Like Hayden Mills Flour). Although, there's plenty of formulas that produce great dough. Italian flour is the best IMO. I use a sourdough culture but yeast is ok. 24 hour rise.

Can you give more details on this cooking technique? How much tile, tile location relative to pizza. Then ...

Tiles are about 6 inches below the broiler. More heat is better. In About 12 minutes of broiling the tiles are up to 650. I just slide it in with a pizza shovel. Once the top is cooked, you can turn off the broiler because the bottom may need to catch up. Also, light on toppings is key to having a good cooking time. Usually my pies are done in about 5 to 6 min

richwicks says

With regard to pizza, I suggest naan bread as a base

It's probably quite sad, but we use TJ's Naan Bread as a premade base for make your own pizza night. Assemble (TJ's pizza sauce, top with your favorite ingredients and sprinkle with cheese) and then about 10 minutes in the toaster oven.