Cooking and Dining

[mamaemeritus]

Sourdough update. Completed my first 2 loaves today. They look good on the outside and photograph well, but the inside was gummy. I added too much water during autolyse. I interpreted "until the flour is hydrated" as "all the flour must be well hydrated." Mad at myself because I think they would have turned out great for a first try. In any case, the taste is very good, and I'm looking forward to a second better try.

[count2infinity]

Look great!

[mac5155]

Do you bake them with one of those fancy dome cast iron pans?

[mamaemeritus]

No, I just used my knock-off-LeCreuset Dutch oven. The bread itself was terrible. I am determined to improve the next batch!

[robbiestoupe]

Made some homemade pizza yesterday with my own dough. I've done this dozens of times, and every time it's a struggle to stretch the dough out in a consistent way. Almost always end up getting a thin section and ripping the dough, having to start over.

Makes me really appreciate folks that do this for a living. This is some kind of dark magic, similar to feathering in drywall mud.

[mamaemeritus]

Do you let it rest for a few mins when it starts fighting back? Sometimes it just needs to relax.

[Kane]

Ya gotta toss it robert.

[robbiestoupe]

This was pretty much my experience

[robbiestoupe]

Do you let it rest for a few mins when it starts fighting back? Sometimes it just needs to relax.

Should probably try that. I'm too impatient/rushed when doing these. At the time of making the pizza, my two boys are outside playing with two friends, so I'm making the pizza/keeping an eye on them. Plus my wife is texting telling me I may have to pick up my daughter.

Everything turned out OK in the end, but wish I could improve the pie making experience.

[tifosi77]

Made some homemade pizza yesterday with my own dough. I've done this dozens of times, and every time it's a struggle to stretch the dough out in a consistent way. Almost always end up getting a thin section and ripping the dough, having to start over.

Makes me really appreciate folks that do this for a living. This is some kind of dark magic, similar to feathering in drywall mud.

This is sort of my experience as well. I live in an extremely arid environment, and it just seems that no matter how hydrated the dough is and how long I've proofed it and how long I've let it rest and all of the other variables, I still have a stiff cakey lump.*

Obviously people can and do make pizza here, and some of it is quite good. I'm just crap at it.

[tifosi77]

* Woooooooooooooooo!!

[count2infinity]

Time is an ingredient with dough... people often forget that.

[NTP66]

My BIL made me burnt ends, and they turned out amazingly well. Better that some of the BBQ joints I’ve been to in Kansas.

[NTP66]

My Javelin Pro Duo broke (wildly inaccurate temps), and I bought another one on Amazon before even checking the warranty. To my surprise, they come with 2 year warranties, so I just submitted a claim with them. The form didn't even mention sending anything back to them, so I'm interested to see how this plays out.

[tifosi77]

Do you have any idea what caused the failure? From my limited anecdotal experience, Lavatools is especially letter-of-the-law in interpreting their warranty:

This warranty does not apply to damage resulting from normal wear and tear, water entry, abuse, misuse, accidental breakage, negligence, defects caused by modifications, repair and servicing not made or authorized by Lavatools, damage caused by handling, operating, storing, or using the product outside the intended uses described by our product literature. We reserve the right to update the terms of this warranty at any time without prior notice.

That's verging into 'why bother' sort of territory. But I'm working on a pre-existing sample size of I think two right now, so who knows.

[NTP66]

Do you have any idea what caused the failure? From my limited anecdotal experience, Lavatools is especially letter-of-the-law in interpreting their warranty:

This warranty does not apply to damage resulting from normal wear and tear, water entry, abuse, misuse, accidental breakage, negligence, defects caused by modifications, repair and servicing not made or authorized by Lavatools, damage caused by handling, operating, storing, or using the product outside the intended uses described by our product literature. We reserve the right to update the terms of this warranty at any time without prior notice.

That's verging into 'why bother' sort of territory. But I'm working on a pre-existing sample size of I think two right now, so who knows.

No idea. I used it the day before last and it was totally fine. It is never handled with a heavy hand (it's a thermometer, lol), and sits in a drawer most of the time. Took it out yesterday and it immediately started going whacky.

[NTP66]

Lavatools support e-mailed me asking for a video of the behavior. If this is how they validate the issue, then I'm all for it because it likely means I don't have to send this one back, saving me time and money.

[tifosi77]

Then I'd suggest showing them a faulty reading of a boiling pot of water. That's a known value that I think is really only going to vary with baro pressure/altitude.

[NTP66]

Then I'd suggest showing them a faulty reading of a boiling pot of water. That's a known value that I think is really only going to vary with baro pressure/altitude.

It was my next step if they asked for it. But I think the fact that this thing is bouncing around like crazy and never holding a temperature (even when submerged in water) is evidence enough.

[NTP66]

@tifosi77: Lavatools got back to me and informed me that they were sending me a replacement device directly to me, with no need to return the defective unit. A+ customer support here.

[tifosi77]

Excellent, glad for you.

[mac5155]

(over)did the slider bar tonight. All very good but I made 60 sliders and needed about half of that lol. Did have 4 no-shows so we'll blame it on that.

The rub in this YouTube video is so clutch on chicken. It's so simple but man it delivers results.

Chicken bacon ranch were the favorites, with big Mac coming in second.

[RonnieFranchise]

Up at 5:30 this morning to get a brisket in the smoker so it’s done by 4:00. Better be worth it.

[mac5155]

Bludawg method. Works every time

[RonnieFranchise]

Yeah I wish that had been among the things I found when I was trying to figure out when to start this morning....