Cooking and Dining

[dodint]

Christmas Day brunch? Nah, I'm already drunk. Christmas Day is for us, not for brunching out in the world.

[mac5155]

Well no dawg. I'm hosting brunch lol. I wanna know what you'd want to eat if I invited you over.

[count2infinity]

Christmas pot luck at work next week… I think I’m gonna do a couple of egg rolls with dipping sauce. Stuff one with pastrami, Swiss, and sauerkraut and serve it with thousand island dressing. Maybe one with pulled pork and Cole slaw with bbq sauce for dipping. Considering a third, but those two should be enough.

[blackjack68]

Ham and cheese rolls with Dijon mustard

[mac5155]

If you can serve em fresh yes. But won't they end up soggy?

[dodint]

I always love to see Halupki/cabbage rolls on Christmas but I am the only one in my family that makes them now that my grandma has passed. You can make mini versions as hor dourves, too.

[mac5155]

Mmm. I've done them a time or two.

[dodint]

They freeze well so you can prep a week or two in advance and make other stuff the day of, too.

You are talking me into making some for this year.

[count2infinity]

If you can serve em fresh yes. But won't they end up soggy?

I plan to bake them day of at work. I’ll just put em all together the night or weekend before.

[mac5155]

Can one of yinz who go nuts on pizza dough post your recipe? Maybe in % of ingredients? I'm planning to make a large batch, like 20 balls or so..

[dodint]

I translated c2i's recipe into different measurements a few years ago. I'll see if I can find both.

Neither had liquid measured by weight, though. Holy **** c2i measured his water in grams. That's probably why I had to rewrite it.

[dodint]

Yeah, this post has his original recipe quoted in the modified version that I posted: viewtopic.php?p=163936#p163936

And this is a follow-up that I'll include because it has some useful info, and also because it memorializes the last time you asked the same question

Source of the post Can you find/repost your dough recipe?

Unless he has changed it, this is it: viewtopic.php?p=163936#p163936

His original is there, and then I de-scienced it into normal measurements and broke it into steps. I need to make some new batches soon.

I've gotten rid of the sugar and the oil because they don't really do anything for the dough, upped the hydration a bit, but other than that, yeah, it's the same.

Oh, and I just crank the oven as high as she'll go. Mine can be programmed to 550... who knows if it actually gets that hot.

[mac5155]

Thanks! I guess when I originally posted the req I didn't think about the fact that I'll have to make about 7-10 individual batches, so the recipe measurements may be fine as is.

[robbiestoupe]

How does one bookmark a post. Bc I think I’ve also asked one or more times for the recipe

[tifosi77]

I don't think you can bookmark posts with the forum. You can create a regular browser bookmark to keep in a 'recipes' folder in your browser. Or just t use the topic search at the top of the thread.

[dodint]

How does one bookmark a post. Bc I think I’ve also asked one or more times for the recipe

The chat bubble icon next to the date is a link to the specific post, you can click on that and then bookmark the page.

In ProSilver it is the red or gray icon next to the poster name.

So for your last post the URL is viewtopic.php?p=994338#p994338

[tifosi77]

Well there you go.

[NTP66]

Bookmark that, tif

[count2infinity]

Bread flour and then:
65% water
3% olive oil
3% sugar
2.5% salt
Just shy of 1% yeast

Mix until hydrated, a set of folds after 30 min, another set after 60 minutes, then into the fridge overnight. At lunch the next day, I shape into balls, back to the fridge and pull about an hour before firing the pies.

[mac5155]

Bread flour and then:
65% water
3% olive oil
3% sugar
2.5% salt
Just shy of 1% yeast

Mix until hydrated, a set of folds after 30 min, another set after 60 minutes, then into the fridge overnight. At lunch the next day, I shape into balls, back to the fridge and pull about an hour before firing the pies.

Do you use a stand mixer or by hand?

[count2infinity]

Hand. If you use a mixer, skip the folds.

[tifosi77]

I went to buy a bottle of Sriracha (the original of course) from our local Wal-mart, and it was unavailable in store. However, it would ship to me for like $9.44 for a 9 oz. bottle. WTF? I ended up getting two 9 oz. bottles from Amazon for $7. Evidently, there is a shortage:

[DigitalGypsy66]

Still none in my area. So weird.

[mac5155]

Well, I tried the dough. Used 25 lbs of flour so I did 2 batches in a large stand mixer. Mixed until hydrated and let it rest over night. Just formed into balls an hour ago, and cooking pies tomorrow starting at noon. My buddy has a deck oven so we're hoping it all works out.

[count2infinity]

Hope you didn’t put in too much oil and sugar. They’re both in there to encourage browning in a conventional oven. Decks tend to get much hotter. Had I realized, I’d have just cut the oil and/or the sugar.