OT: The M-Fing Food Thread
- Thread starter Preston
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MindzEye
Wayward Ditch Pig
Why do you hate the maillard reaction?
Seriously though....I can't see that working particularly well on anything that isn't thick or isn't a denser cut like a chuck steak or flank.
For a proper grilling cut? None of the above. Though, I'll get down with butter basting every once in a while when I don't care if I set the smoke alarm off. For anything else, I tend to stick with sous vide but yeah that will usually get one or the other. Wet marinades if I'm going carne asada, dry "rubs" *garlic, fresh herbs, etc* if I'm not.
MindzEye
Wayward Ditch Pig
Yeah, I do a bunch of adobo style stuff with skirt and flank. A lot of rehydated chile blends.
lecoqsportif
Well-known member
Lemon and garlic just make summer eatin’ so much better. Followed Kenji’s method for making shrimp on the grill (baking soda!) - awesome.
Habsy
Just Walking About Aimlessly
I'm curious
trujaysfan
Well-known member
So I just got a roccbox.... anyone have a pizza dough or sauce recipe to use?
MindzEye
Wayward Ditch Pig
I have an ooni, so more or less the same. any 65-70% hydration recipe is fine. Your call on whether you want to us tipo or AP, fermented or not.
For sauce, depends of it you prefer neapolitan style sauce vs New York sauce. I stick to just blending canned san marzanos and adding salt (neapolitan style).
lecoqsportif
Well-known member
I’m eyeballing the ooni, bigly. Not just for ‘za, isn’t it a hella broiler too?
Volcanologist
Well-known member
Tried Descendant pizza (they do the square Detroit style)
it's deleesh. I mean it's pricy but not really much more than you can easily pay for vastly inferior pizza.
this kind has some crust to it though, it's not like you'd get at a Goodfellas or Libretto etc.
I would estimate the calorie count of the large size one, but new mathematics would need to be invented.
it's deleesh. I mean it's pricy but not really much more than you can easily pay for vastly inferior pizza.
this kind has some crust to it though, it's not like you'd get at a Goodfellas or Libretto etc.
I would estimate the calorie count of the large size one, but new mathematics would need to be invented.
Habsy
Just Walking About Aimlessly
Correction. Hard to find good Detroit style, there's plenty of places claiming they have it and they don't.
Found one decent place in about 8 here.
MindzEye
Wayward Ditch Pig
I think there might be 2 or 3 places in the entire GTA.
Preston
MBow30 alt account
I used to be a "only eat pizza when eating out" guy but I'm the opposite of that now. It's very simple to make high quality, incredible pizza.
This, for example, is a great one and pretty fucking effortless if you have the ingredients:
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www.seriouseats.com
This, for example, is a great one and pretty fucking effortless if you have the ingredients:
Detroit-Style Pan Pizza Recipe
Detroit-style pizza is its own thing: topped with brick cheese, pepperoni, and red sauce, and a lacy, crispy cheese crust all the way around the edges. Here's how to make it.
Habsy
Just Walking About Aimlessly
Surprising considering the proximity
MindzEye
Wayward Ditch Pig
Its a fairly niche pizza style. NY style and neapolitan reign supreme here.
trujaysfan
Well-known member
One of my colleagues talks about "Windsor pizza" is that the same as detriot style