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Old 01-14-2015, 06:38 PM   #11
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Finally made that Shrimp Pad Thai tonight.

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Old 01-14-2015, 06:39 PM   #12
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Sometimes I dock my pizza dough; sometimes I don't, but I've never had any sauce leak through any of the docking holes.

I have a large plastic/silicone roller with points that I use to dock my pizza dough and other pastries. Perhaps it doesn't "poke" as vigorously as a fork does.
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Old 01-14-2015, 06:52 PM   #13
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The "Mac" is in the oven. I cut some thin slices of the duck pastrami for tasting, oh wow! We have a meal using it as a prime ingredient, I'll post pics then. We need to delve deeper into Charcuterie! So far everything has been outstanding!
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Old 01-14-2015, 07:29 PM   #14
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Musgo night!

The last of a roast chicken, cabbage salad, cottage cheese and a few ripe olives.

New food tomorrow!
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Old 01-14-2015, 09:24 PM   #15
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Steve! Great pic, that looks so good. Do you have a recipe to share? Or point me in the right direction if you already posted it and I missed it? TIA.

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Chicken soft tacos here tonight, sliced avocado on the side.
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Old 01-14-2015, 09:39 PM   #16
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Quote:
Originally Posted by Katie H View Post
Sometimes I dock my pizza dough; sometimes I don't, but I've never had any sauce leak through any of the docking holes.

I have a large plastic/silicone roller with points that I use to dock my pizza dough and other pastries. Perhaps it doesn't "poke" as vigorously as a fork does.
I use this docker http://www.amazon.com/Update-Interna...sin=B002NQIZOC

and I do 16" pizzas, so when I do a 24oz dough, I can dock it with no leakage, BUT if I do a thin crust and use my electric dough sheeter, say a 12 oz dough for 16" pizza with a good sized crust, you can almost see through that pizza, when I use the docker the pizza has sauce spots on the stone when I remove it..

So it all depends on the thickness and docker itself.. I HATE bubbles in my pizza, I like nice uniform flat pizzas, I dont like them big burnt cheeseless bubbles sticking out of the sauce. Plus who ever gets that slice gets a piece of burnt bread in the middle of their slice.

If I had a brick oven or super pizza oven built into my kitchen I probably wouldn't use screens, but with a std or convection unit sometimes its tough to get a nice dark bottom without over heating the top, with the screens you can get a nice bottom and not overcook the top and burn too much color into your cheese...

For the comment about the grille, I use a preheated stone for the grill, you get the opposite problem, the bottom is too dark and the top too light, I use a stone and the bottom is about as dark as the top when its done, with a tin pan the bottom is burnt so with a screen I am sure it will be worse...

I have done grilled pizza right on the grates, but I am not crazy about the results, the trick I learned for that is, get the grill super hot, bury the thermometer. Then put the pie on the grates, and turn the heat way down, close the lid and let it cook with the burner down low...
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Old 01-14-2015, 09:45 PM   #17
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Just sat and shivered on the couch today while the guys fixed the heater, including a few issues, which fortunately didn't cost any more than the estimate. Temperature hovered around 34F and it drizzled all day. So we ordered pizza.
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Old 01-14-2015, 09:45 PM   #18
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We had barbequed ribs started in the oven and finished on the grill outside. The perfect side was Cheryl's salad made with Meyer lemon instead of lime juice because it's what I had.
Cheryl, please post your recipe in the salad forum as it's just too wonderful to get lost. Perfect with ribs!!

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Old 01-14-2015, 10:30 PM   #19
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Quote:
Originally Posted by Cooking4to View Post
The docker is the same shape as the one I use, except mine is ALL plastic. The "pokers" or pins are plastic and not nearly as sharp as yours.

It's great for pie crust because it doesn't make holes all the way through, just very good indentations.
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Old 01-14-2015, 11:54 PM   #20
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Quote:
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cured duck pastrami .... duck prosciutto.
I may be asking more about that once I finally actually cook a duck. DH has always been resistant to dark meat, but I think I've finally turned him.

A glass of wine and the last of the gingerbread pudding cake tonight. Had a late lunch at the Mexican place...spinach enchiladas, rice and beans. Still stuffed.

I poke my fingernails into my pizza dough when I pat it out and it never leaks...does that count as docking? A peasant cook I am....
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