Cooking and Dining

willeyeam
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Cooking and Dining

Postby willeyeam » Sun Apr 16, 2023 10:25 am

I love my ooni as well.
First mistake was not stretching the dough thin enough. Everything cooks so quickly that the crust started to burn but the dough was still uncooked. It's actually very easy to use too, probably the same amount of time as just making a frozen pizza by the time you preheat and cook so never doing that again

skullman80
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Cooking and Dining

Postby skullman80 » Sun Apr 16, 2023 11:33 am

Blackstone griddle has been a game changer.

Made french toast and sausage on the patio today at 8 am outside. Turned out great.

Made steaks the other night also turned out great. Super easy cleanup. Super easy to do the initial seasoning too.

Joegap
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Postby Joegap » Sun Apr 16, 2023 11:59 am

Any plans to try Hibachi yet?

mac5155
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Postby mac5155 » Sun Apr 16, 2023 4:13 pm

I love my ooni as well.
First mistake was not stretching the dough thin enough. Everything cooks so quickly that the crust started to burn but the dough was still uncooked. It's actually very easy to use too, probably the same amount of time as just making a frozen pizza by the time you preheat and cook so never doing that again
Also make sure your stone is preheated enough. Thing should be like 800plus when launching. I use an infrared thermometer gun I got off Amazon for a couple bucks.

skullman80
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Postby skullman80 » Sun Apr 16, 2023 6:00 pm

Any plans to try Hibachi yet?
Chicken fried rice is a request from my wife so I'll be trying that soon.

willeyeam
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Cooking and Dining

Postby willeyeam » Mon Apr 17, 2023 8:58 am

I love my ooni as well.
First mistake was not stretching the dough thin enough. Everything cooks so quickly that the crust started to burn but the dough was still uncooked. It's actually very easy to use too, probably the same amount of time as just making a frozen pizza by the time you preheat and cook so never doing that again
Also make sure your stone is preheated enough. Thing should be like 800plus when launching. I use an infrared thermometer gun I got off Amazon for a couple bucks.
Yeah got it to around there, first one stuck to the peel so we learned to add a little more flour to the bottom. Then the next one all the extra flour caught on fire :lol:

mac5155
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Postby mac5155 » Mon Apr 17, 2023 1:26 pm

I still struggle with launching and it sticking to the peel. I've found having a cold and a hot peel helps. I launch with a wooden peel and turn/remove with a metal one. Cornmeal seems to help too

robbiestoupe
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Postby robbiestoupe » Mon Apr 17, 2023 1:43 pm

Cornmeal seems to help too
All my homemade pizzas are sprinkled with cornmeal on the baking stone. Never had an issue with sticking.

skullman80
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Cooking and Dining

Postby skullman80 » Fri Apr 21, 2023 7:03 pm

Made steak and cheese on the Blackstone today for dinner. Delicious.

Image

skullman80
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Cooking and Dining

Postby skullman80 » Sat Apr 22, 2023 3:34 pm

Made some delicious pancakes on the Blackstone this morning along with sausage.

Have used the Blackstone more in the past couple weeks than we did our grill the last few years.

shafnutz05
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Postby shafnutz05 » Sat Apr 22, 2023 5:04 pm

I've been using this lasagna recipe (with rotating modifications) for years. Thought this was a really nice gesture from Allrecipes. Sad.

https://www.allrecipes.com/longform/joh ... t-lasagna/

count2infinity
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Postby count2infinity » Sun Apr 23, 2023 4:22 pm

I had never made marshmallows before. Largely because, why would I? My daughter wanted s’mores ice cream and my wife wanted Mexican hot chocolate ice cream, and we didn’t have any marshmallows, so I made some…. Not gonna lie: I’m back to “why would I?”

Although, much like making my own ice cream, I could flavor them however I wanted to. Might give that a go next time. An orange flavored marshmallow on chocolate and graham cracker sounds awesome.

MWB
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Postby MWB » Sun Apr 23, 2023 6:29 pm

Had some leftover jalapeños so decided to make poppers. Used cream cheese, smoked Gouda, and diced pepperoni and smoked them… very happy with them.

count2infinity
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Postby count2infinity » Tue Apr 25, 2023 8:50 pm

Next two ice creams on the agenda: s’mores and Mexican hot chocolate with spiced pecans. Planning on inviting the neighbors over this weekend for an ice cream party. Will report back.

Dickie Dunn
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Postby Dickie Dunn » Tue Apr 25, 2023 9:48 pm

Send me some Mexican hot chocolate ice cream.

tifosi77
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Postby tifosi77 » Tue Apr 25, 2023 9:57 pm

Went to Whole Foods for lunch yesterday, and they had ramps in the produce section. So I grabbed a giant handful and put together a quick menu for dinner and got the rest of the ingredients for that. Between lunch and the rest of it my basket rang up to around $40.......... sans ramps. Cashier guy couldn't find the code, and none of his immediate colleagues could find the code either. I said "they're like $20/lb", and they were like "we need the code". So I waited while another cashier went to the produce section; she came back and was like "no code on the sticker". So the manager was like "enjoy your ramps" and put them in my bag, no charge.

The few times I've seen ramps in grocery stores I will get waaaay more than I can use in a day or two and pickle the rest. So I probably got around $30 of free ramps yesterday. Ramps.

robbiestoupe
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Postby robbiestoupe » Wed Apr 26, 2023 8:27 am

My MIL planted some ramps in our backyard last year and they did come up this year. I've yet to pick them, but it will be nice having a dinner or two with ramps every year.

mac5155
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Postby mac5155 » Wed Apr 26, 2023 9:09 am

$30 a lb for ramps JFC that could double Fayette county's GDP if I can ship these things to Cali

tifosi77
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Postby tifosi77 » Wed Apr 26, 2023 9:27 am

$20/lb, but I had more than 1 lb in my checkout.

I can count on one hand the number of times I've been able to get ramps in my life.

count2infinity
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Postby count2infinity » Wed Apr 26, 2023 10:02 am

Send me some Mexican hot chocolate ice cream.
I tasted the base... planning to churn tonight. The base tastes awesome. Would have drank it if I had any extra.

mac5155
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Cooking and Dining

Postby mac5155 » Wed Apr 26, 2023 10:46 am

Feel like posting your recipe(s)?

count2infinity
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Postby count2infinity » Wed Apr 26, 2023 10:52 am

They're both from "The Perfrect Scoop" by David Lebovitz. If you want to make ice cream at home, just buy the book. It's packed full of awesome recipes.

This is the mexican hot choclate: https://easyascookies.com/aztec-hot-cho ... ice-cream/
I couldn't find a recipe online for the spiced pecans. If memory serves it was an egg white, 1/4 cup brown sugar, 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1 tsp vanilla extract, salt and pepper, whisk that all together and add 2 cups of pecans. Bake at 300 for 30 minutes and mix them up a couple of times in that time. I think I went for closer to 35-40 minutes because they weren't quite dry yet at the end of 30 minutes.

Here's the s'mores ice cream: https://www.davidlebovitz.com/smores-ic ... ge-ripple/

shafnutz05
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Postby shafnutz05 » Wed Apr 26, 2023 11:29 am

Any cooking uses for onion grass? I've got plenty of that **** sprouting up everywhere :lol:

robbiestoupe
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Postby robbiestoupe » Wed Apr 26, 2023 11:40 am

Any cooking uses for onion grass? I've got plenty of that **** sprouting up everywhere :lol:
You could probably cook it, no problem. Just treat it like scallions.

tifosi77
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Postby tifosi77 » Wed Apr 26, 2023 12:45 pm

Add some ancho chile powder to the chocolate ice cream.

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