"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 06-25-2011, 06:01 PM   #21
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Rocklobster View Post
Half Peperoni, half Pep, mush, green pepper....
Good looking pie. Care to share your recipe?
__________________

__________________
justplainbill is offline   Reply With Quote
Old 06-25-2011, 06:32 PM   #22
Cook
 
Join Date: Jun 2011
Location: Pittsburgh, PA
Posts: 98
We had our first try tonight with homemade sausage. We are making English bangers and mash, yorkshire puddings, and broccoli.
__________________

__________________
CookingMamaof2 is offline   Reply With Quote
Old 06-25-2011, 06:37 PM   #23
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Quote:
Originally Posted by justplainbill View Post
Good looking pie. Care to share your recipe?
Pretty basic recipe. 3 cups warm water, 1 1/4 tblsp yeast. 2 tblsp olive oil, 1tsp sugar. When the yeast is dissolved and foamy I add about 1 tsp salt and start to add flour until I get a ball and knead it by hand for about 10 minutes, adding flour so the dough doesn't stick to my hands or the bowl. That gets me about 5 lbs of dough. I ball up 4 1 lb balls and freeze immediately. Let the other ball sit for a couple of hours then roll it out into a 16 inch shell.

The sauce is easy. I usually use a generic, plain tomato sauce like Hunt's. Then I add a bit of dried oregano and basil and the rest of the ingredients. Bake for about 12 minutes at 500, which is as high as my gas range goes.
__________________
Rocklobster is offline   Reply With Quote
Old 06-25-2011, 06:40 PM   #24
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Rocklobster View Post
Pretty basic recipe. 3 cups warm water, 1 1/4 tblsp yeast. 2 tblsp olive oil, 1tsp sugar. When the yeast is dissolved and foamy I add about 1 tsp salt and start to add flour until I get a ball and knead it by hand for about 10 minutes, adding flour so the dough doesn't stick to my hands or the bowl. That gets me about 5 lbs of dough. I ball up 4 1 lb balls and freeze immediately. Let the other ball sit for a couple of hours then roll it out into a 16 inch shell.

The sauce is easy. I usually use a generic, plain tomato sauce like Hunt's. Then I add a bit of dried oregano and basil and the rest of the ingredients. Bake for about 12 minutes at 500, which is as high as my gas range goes.
Thank you. A 42% hydration rate 24 oz. water / 56oz. flour sounds like a stiff dough. What kind of flour do you use?
__________________
justplainbill is offline   Reply With Quote
Old 06-25-2011, 07:03 PM   #25
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Quote:
Originally Posted by justplainbill View Post
Thank you. A 42% hydration rate 24 oz. water / 56oz. flour sounds like a stiff dough. What kind of flour do you use?
I use regular all purpose flour. I couldn't tell you how much flour I use. I just add until it feels right. I am fairly old school. I measure by eye and feel. My dough has a crispy crust with a nice moist inside. Holds up well to just about any amount of ingredients you lay on there. Years of owning a restuarant will do that to you. Never had a complaint yet.
Attached Thumbnails
Click image for larger version

Name:	010.jpg
Views:	102
Size:	43.2 KB
ID:	11289  
__________________
Rocklobster is offline   Reply With Quote
Old 06-25-2011, 07:11 PM   #26
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
The dog I was dog sitting escaped from the yard--I spent most of the day looking for her--the neighbor had her. But, I called the DH and asked him to come out today instead of tomorrow. So, once everything was sorted with Nakita, we had breaded pork chops, Laura Chalder's b'sprouts http://www.foodnetwork.ca/ontv/shows...titleid=105739(added maple syrup), leftover quinoa salad with feta and cherry tomatoes on top, and strawberries, greek yogurt, maple syrup for dessert.
Attached Thumbnails
Click image for larger version

Name:	breaded pork chops 004.jpg
Views:	108
Size:	126.1 KB
ID:	11287  
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-25-2011, 07:20 PM   #27
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
Nice looking pizza Rock!

YUM! CWS! I love breaded pork chops and those look wonderful!

I grilled the wings that I didn't get to do last night.
Attached Thumbnails
Click image for larger version

Name:	dinner06252011.jpg
Views:	100
Size:	93.6 KB
ID:	11288  
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 06-25-2011, 07:32 PM   #28
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,347
I hadn't made breaded pork chops since I don't remember when... but this seemed to be the thing to do with the boneless chops I had pulled out for tomorrow. I "pounded them" to make them thinner, then I dredged them in whole wheat flour to which I added ground mustard, pepper, and sage...then egg with a bit of water, and then some seasoned whole wheat bread crumbs to which I added more mustard, pepper, sage, and parsley(the crumbs were from the bread I made Tuesday). I cooked the chops in a bit of EVOO on medium for about 20 minutes (turning them 1/2 way through). The brussel sprouts took more time to get ready. I'm FULL.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 06-25-2011, 07:58 PM   #29
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Quote:
Originally Posted by Rocklobster View Post
Half Peperoni, half Pep, mush, green pepper....
YUM!! That looks great!

We had burgers and red hots and salad. Just something quick since I spent the afternoon working in the yard and garden.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 06-25-2011, 08:07 PM   #30
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Salmon Cakes, Steamed Cabbage and leftover Lemon Pepper Green Beans.:BURP:Attachment 11290
__________________

__________________
PattY1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.