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Old 09-16-2004, 03:21 PM   #11
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Quote:
Originally Posted by will
haha, I cant believe you remember the actual show... thats amazing (to me at least). I wonder if soaking some garlic in the oil prior to putting it on the pizza would make it taste even better :)
I bet it would taste far much better Will :D Try it out & let us know ok?
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Old 09-16-2004, 03:27 PM   #12
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Im gonna try it as soon as I get the opportunity :D Thanks again !
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Old 09-20-2004, 10:03 AM   #13
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Update

Well, I tried the spicy pizza this weekend. I learned that I need alot of practice at cooking :)

I tried the butter and hot sauce combo. I used both a 1:2 and 1:1.5 ration of butter to hot sauce. 1:1.5 tasted a little better as far as that was concerned.

Here is what I did. Any suggestions or improvements would be greatly appreciated.
1) Pre-cooked pizza crust (pre-made) for 7 min at 375
2) Melted 1/4 cup of butter and added 1/2 cup of hot sauce.
3) Spread the "sauce mix" over the crust, put EVOL on the crust
4) Added the cheese and cooked for another 3-5 min on 450

I did that twice with different proporation as I stated above. I also tried to add some Garlic Powder (didnt have real garlic available) and some other stuff... made it worse :S

The sauce seemed a bit liquidity... is that normal? Is there a way to just barely thicken the sauce without changing the taste?

Does anyone have any suggestions on what I could do season it to make it taste better?

Even though it was not very good, Im determined to try again :) I welcome all suggestions.

Thanks for all help!
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Old 09-20-2004, 10:22 AM   #14
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Re: Update

Quote:
Originally Posted by will
Well, I tried the spicy pizza this weekend. I learned that I need alot of practice at cooking :)

I tried the butter and hot sauce combo. I used both a 1:2 and 1:1.5 ration of butter to hot sauce. 1:1.5 tasted a little better as far as that was concerned.

Here is what I did. Any suggestions or improvements would be greatly appreciated.
1) Pre-cooked pizza crust (pre-made) for 7 min at 375
2) Melted 1/4 cup of butter and added 1/2 cup of hot sauce.
3) Spread the "sauce mix" over the crust, put EVOL on the crust
4) Added the cheese and cooked for another 3-5 min on 450

I did that twice with different proporation as I stated above. I also tried to add some Garlic Powder (didnt have real garlic available) and some other stuff... made it worse :S

The sauce seemed a bit liquidity... is that normal? Is there a way to just barely thicken the sauce without changing the taste?

Does anyone have any suggestions on what I could do season it to make it taste better?

Even though it was not very good, Im determined to try again :) I welcome all suggestions.

Thanks for all help!
maybe a little tomato paste to thicken it up???
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Old 09-20-2004, 11:28 AM   #15
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hmm...

Wouldnt that add a "tomato" taste to it though? I wanted to stick with the buffalo/hot sauce type taste.
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Old 09-20-2004, 11:33 AM   #16
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Quote:
Originally Posted by will
hmm...

Wouldnt that add a "tomato" taste to it though? I wanted to stick with the buffalo/hot sauce type taste.
It might. You can always adjust the taste/temp before you put in on your pizza dough. Few splashes of addl hot sauce and so forth.
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Old 09-20-2004, 11:49 AM   #17
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hmm... well, I'll try anything almost once :)

So would I just heat it up in a pan? Would I have to bring it to a boil or just keep it heated? Sorry, Ive never cooked with it before.
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Old 09-20-2004, 12:01 PM   #18
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Quote:
Originally Posted by will
hmm... well, I'll try anything almost once :)

So would I just heat it up in a pan? Would I have to bring it to a boil or just keep it heated? Sorry, Ive never cooked with it before.
try adding it to your butter and hot sauce (step 2 in your description). Just a couple of tablespoons oughta do it.
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Old 09-21-2004, 10:47 AM   #19
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Hey Will :)

It's great that you're trying! I think you can actually add tomato paste as mudbud suggested, good idea. For me, I use alot of chicken and that doesn't make it liquidy at all! also usually it's better to add the cheese first directly on the crust (after drizzling it with a little olive oil). Adding the cheese below prevents it from burning, then on top I laddle the chicken sauce. When it's just about ready (1-2minutes left) I would add a little more cheese on the top for decoration and let it melt those 2 minutes only.
One more thing, if you like garlic alot, take 1 clove and mince it finely and sautee it in butter for a minute or so, then add in your hot sauce :) One other variation is you could add 1-2T (depending on your taste) of barbeque sauce to the hot sauce aswell to counter-act the heat and spice (my sister does that)..

Will I hope you try it again and keep us posted! :)
GoodLuck!
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Old 09-21-2004, 01:12 PM   #20
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Thanks alot for the input Moonlight.

I will try the tomato paste next time I make my sauce. I think I will also get some garlic cloves and try mincing them, then add them to the sauce.

Regarding the garlic, I remember AB saying that if you burn them, they will taste really bitter and they wont be "Good Eats". Now, at what temperature will they burn? How long should I let them sit in the sauce pan? Im thinking that I will turn the heat to Med to allow the butter to melt, add the hot sauce and turn down to med-low. Mix everything and then just keep it warm until its needed. Would that be "overcooking" the garlic cloves?

So your saying to add the cheese in the pre-cooking stage of the crust then add the sauce and a bit more cheese for the final 4-5 min? Just want to make sure thats branded in my mind.

Final question (for this post anyways). What types of herbs would go good with this? I was gonna get some parsley but I didnt want to pick up anything because herbs is something I know almost nothing about.

Thanks for all the help everyone!
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