Meatgistics Podcast: Rack em' Up!
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badfire2625 Was that made in a stone oven?
Chef I could only wish. It is my take on my favorite pizza in the world from Brooklyn NY (Grimaldi’s or Juliana’s). But I don’t have a coal fired stone oven yet. I preheated my pizza stone in my regular oven for an hour at 550 before I started making the pies. That said, a stone oven is on my radar. Just not sure if it will be after I retire and move into my next forever home or here in this I wish it wasn’t forever home.
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badfire2625 Also don’t forget Austin thinks $1 frozen pizza is 5 star cuisine. Please join Team Blue, the winning team.
Tex_77 Got to agree $1.00 pizzas are just an orange team team thing. That in it’s self should be proof to go blue team…
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Austin Okay, in an almost defense of the orange team, a steak is perfect when the consumer thinks it is.
I have done so many carving station with strip loins and prime rib, I guess numbering in the 1000’s. Some want it to walk away from the carving station, some want it carbonized. I have learned that just because a particular cook, flavor, heat, … that I like, doesn’t mean that everyone else dose. A great chef knows what pleases the masses.
Totinos pizzas are great for college students. Nothing wrong with people needing inexpensive. Eventually people grow up, even orange team’s pallets. LOL
Chef That was like three orange slams in one post. I’d say that my pizza cost roughly the same as the Totino’s and only took about 20 minutes longer to make (not counting the time to run out and get a frozen pie). The only issue is the clean up, I throw flour around like nobody’s business.
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Austin Okay, in an almost defense of the orange team, a steak is perfect when the consumer thinks it is.
I have done so many carving station with strip loins and prime rib, I guess numbering in the 1000’s. Some want it to walk away from the carving station, some want it carbonized. I have learned that just because a particular cook, flavor, heat, … that I like, doesn’t mean that everyone else dose. A great chef knows what pleases the masses.
Totinos pizzas are great for college students. Nothing wrong with people needing inexpensive. Eventually people grow up, even orange team’s pallets. LOL
Chef said in Meatgistics Podcast: Rack em' Up!:
Totinos pizzas are great for college students. Nothing wrong with people needing inexpensive. Eventually people grow up, even orange team’s pallets. LOL
Chef said in Meatgistics Podcast: Rack em' Up!:
Tex_77 Got to agree $1.00 pizzas are just an orange team team thing. That in it’s self should be proof to go blue team…
Wow that is some Blue duplicitousness… You are talking out of both sides of your blue mouth now Chef …
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when I make homemade pizza I make the crust from scratch my own home canned sauce ,pepperoni and cheese from the store it costs about 2.50 - 3.00 for one ready start to finish in 1 hr. -1.15
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when I make homemade pizza I make the crust from scratch my own home canned sauce ,pepperoni and cheese from the store it costs about 2.50 - 3.00 for one ready start to finish in 1 hr. -1.15
craigrice a kindred soul. I’m just working on the angle of getting my wife and daughter to do the cleanup. And I’m working towards making pepperoni and cheese for it so it will be less than that after all is said and done…
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It totally depends on the steak for me. I like something at the low end the medium-rare range (rare+, if you must). What Austin described is a nearly perfect ribeye–something about the fat in a ribeye that wants it to be done a touch more (medium-rare+, if you must).
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craigrice a kindred soul. I’m just working on the angle of getting my wife and daughter to do the cleanup. And I’m working towards making pepperoni and cheese for it so it will be less than that after all is said and done…
badfire2625 I am not into cheese making but in the future i am going to make some pepperoni
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badfire2625 I am not into cheese making but in the future i am going to make some pepperoni
craigrice I had one less than successful foray into cheese making. Just enough to make me want to keep trying until I get it right. I do stretch mozzarella curd into fresh mozzarella. I just want to get the process of making the curds down pat.
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there is a wine and brewing supply store that also has cheese making supply’s , I think they had classes before this pia virus
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