Anybody here cook?

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Originally Posted by tesco

My pizza making is not premeditated. :emo:

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If you try it, you might find it worth the slight extra effort.
I think you can freeze the dough too...I haven't tried that but it might make your hectic life easier.

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Originally Posted by tesco

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Originally Posted by Thatsgreat

I've got one word for you tesco, oregano. Makes a whole lot of difference.
The "drug-like" ingredient. You'll get better at not messing the cheese up fast, but somethings just don't come that easy.
Eventually you'll get the hang of the technique required to make that five star pizza. Keep on fighting that paste!

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I don't like really like oregano, I guess I should use small amounts.
Are you saying to put it on the pizza or in the dough?

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To put it on the pizza. I've never heard anyone put it in the dough though. But hell, you might be onto something here. Something big.

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Originally Posted by clocker

So NZB, you're a baker?
BTW, it's called "proofing".

I've been into baking for a while now, it's especially challenging here at altitude and the very dry climate.
I've been perfecting my French bread recipe/technique, this morning I'm making yeasted pancakes (made the "sponge" last night).

Next Saturday I'm making pizza, so I've been looking into recipes for that.

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Commercial baker, yes. You can also use the term prooving with regards to the fermentation process.

At home I love to muck around with pastry deserts. So far I've mastered Galaktoboureko and Baklava.

Good luck on your pizza clocker. The dough for pizza is meant to be savory and you're meant to get the flavours from the sauce/toppings.

It would take a special kind of crazy to like mucking with pastry on a commercial basis. :blink:

:shuriken:

Crazy things happen when you have Greek Cypriot parents and Turkish friends :shutup:.

Yeah, like hash in phyllo dough.

Trying a new pizza dough recipe I found in Cook's Illustrated (Jan./Feb. 2011).
It's a make ahead dough, so I'm going to assemble it tomorrow morning and bake it Saturday night.
Should be interesting, I hope.

Pics! Pics! Pics!

I'm just about sick of pizza now. A flat mate managers an Eagle Boys store so he brings home pizzas, deserts and sides every night.

Pics of what, a ball of dough?
Hardly must-see TV, is it.

Finshed product clocker ;).

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Originally Posted by iLOVENZB

Finshed product clocker ;).

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Well, we'll see.
I'm taking the dough over to a friend's and believe it or not, not everyone likes their life documented on the internet.
I'm sure they'd wonder WTF I was doing photographing dinner...as in "Hey, WTF are you doing?"
"Oh, just taking pictures to post on the interwebs because no one has ever seen a pizza before and I'm a caring type of guy!"

On the other hand, maybe I can get the hot wife to pose with it naked, thus satisfying Mulder's most cherished fantasy (hot cheese and boobs).

OK, no pics but some results...
We baked off six pizzas last night, half with my prepared ahead dough and half with regular "made that day" dough.
In blind taste tests, my dough was favored by every taster (adult and kids), every time.
So the slow rise/refrigerator method is definitely worth planning ahead for, IMO.

Next up, I'm going to apply that technique to a rustic Italian bread recipe I've been eying.

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Originally Posted by clocker

OK, no pics but some results...
We baked off six pizzas last night, half with my prepared ahead dough and half with regular "made that day" dough.
In blind taste tests, my dough was favored by every taster (adult and kids), every time.
So the slow rise/refrigerator method is definitely worth planning ahead for, IMO.

Next up, I'm going to apply that technique to a rustic Italian bread recipe I've been eying.

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Fancy getting married? I'd be willing to overlook your penis.

That's very generous of you.

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Originally Posted by cunt

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Originally Posted by clocker

OK, no pics but some results...
We baked off six pizzas last night, half with my prepared ahead dough and half with regular "made that day" dough.
In blind taste tests, my dough was favored by every taster (adult and kids), every time.
So the slow rise/refrigerator method is definitely worth planning ahead for, IMO.

Next up, I'm going to apply that technique to a rustic Italian bread recipe I've been eying.

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Fancy getting married? I'd be willing to overlook your penis.

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I thought that was standard with marriage:unsure:

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Originally Posted by Proper Bo

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Originally Posted by cunt

Fancy getting married? I'd be willing to overlook your penis.

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I thought that was standard with marriage:unsure:

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Damn straight. I don't even have the titillation/consolation of proper good pizza dough.

Having said that, it was my birthday yesterday and she performed admirably. Bless her. Can't wait 'til next year, like.

I got dumped before my birthday:pinch:

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Originally Posted by Proper Bo

I got dumped before my birthday:pinch:

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At least it wasn't on your birthday :idunno:

A friend said to me a while ago; If you want the perfect woman, marry your mother.

I'm sure he has plenty of time in prison to come up with nuggets like that.

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Originally Posted by iLOVENZB

A friend said to me a while ago; If you want the perfect woman, marry your mother.

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Or in other words: No man can ever love another woman except his mother!

:dry:

I don't think I ever like my mother, probably why I left home so early :shutup:.

how i wish i cud lear how to cook!:)

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Originally Posted by vincentjo

how i wish i cud lear how to cook!:)

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Oh, how I wish I could learn how to cook! :)

:slap:

:drunk::eat::pizza::guiness::beer::cheers::coffee:

Football watching food.

Rolls and bread...
http://img.photobucket.com/albums/v78/clocker/Rolls.jpg

Homemade chicken pot pie...
http://img.photobucket.com/albums/v78/clocker/Pie1.jpg

Tasted pretty good, if I do say so myself.
Which, obviously, I just did.

I tried using puff pastry instead of a standard crust in the chicken pie and it didn't work out as I'd hoped.
It shrunk down and separated and the bottom wasn't as crispy as it could have been.
Practice makes perfect.

That looks fuckin' delicious :w00t:

I loves to cook,made dough balls to go with my stew the other day,had no suet for dumplings,twas a merkin recipe but i decyphered it and they turned out very nice.

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Originally Posted by iLOVENZB

A friend said to me a while ago; If you want the perfect woman, marry your mother.

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Yeah. I know a couple of idiots too.

I cook but I also bake. A lot of guys think it's beyond them because it's supposed to be the womans job, but I say that if you can't even feed yourself your the most useless of all humans.

In some stores you can get tandori paste and it's surprisingly good and easy. Just get some paste, mix it with some water, and then massage it on some chicken, put it in the oven and let it cook for 40-50 minutes. Cook some rise in the mean time (why is it called mean time? What did it do to me?). I don't have a sauce for this dish because I like to have a lot of drink around. Some people hate dry dishes but I don't have a sauce for it I'm afraid, make your own.

As for baking. My dad was home from work for two weeks and dead set on figuring out how the professionals make their bakery, and when us kids came home from school we where asked to test try these awful hockey pucks. I later worked as a handyman at a bakery and they are scientific about their baking. They pump in frozen nitrogen to kill the yeasting process for dough in later use. The processing systems that goes into bakeries is awesome. One of my colleagues asked for the recipe one day, and the answer was if he had a cement mixer.

Baking is more reliant on chemistry; cooking can be a bit more relaxed.

:shuriken:

Like the tandori paste idea speedo,have only recently mastered cooking rice to perfection thanks to Deliah smith,as you say sauces are easy just experiment.