Fifth Avenue Forum

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

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.

Any plans to try Hibachi yet?

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.

Any plans to try Hibachi yet?

Chicken fried rice is a request from my wife so I'll be trying that soon.

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

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

Cornmeal seems to help too

All my homemade pizzas are sprinkled with cornmeal on the baking stone. Never had an issue with sticking.

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

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.

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/

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.

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

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.

Send me some Mexican hot chocolate ice cream.

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.

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.

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

$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.

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.

Feel like posting your recipe(s)?

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/

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

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

You could probably cook it, no problem. Just treat it like scallions.

Add some ancho chile powder to the chocolate ice cream.