tuffalobuffalo wrote:Thanks all! Will post results whenever I get around to making that pizza!
Giving it a shot based off the YouTube comments.
Just have to find the sauce recipe.
And done.
A thing to note, 10 minutes was too long and set off the fire alarms twice.
We did ours tonight as well! It turned out pretty good but not quite as good as true tavern style pizza crust.
I'd like to try with 00 flour rather than bread flour, and would like to try another day or two of ferment. I started my dough Monday morning, and I think I'll try Saturday night next time.
I could also probably roll it out a bit thinner.
I did sausage and some Calabrian chilies. I'm gonna try half pepperoni next time.
In all my (redacted) years on this planet, how come no one ever told me to reheat pizza in a frying pan before?
I've used the microwave for years, mostly on 50% power, to evenly cook. And it's been ok, good even. Not dried out or anything.
But last week I read about the frying pan. And for lunch today I tried it. Cover the pan, a few drops of water. Now my first attempt wasn't great, I had the heat too high for too long, and burned a good half of the one slice. But the other slice got just black on the edges and was damn near perfect. The best leftover pizza I've ever tasted. Crisped up the crust, and the bit of black edge reminded me of a brick oven, just excellent flavor.
Got a few more slices to try tomorrow, maybe I can get the heat and timing right. But even for a poor attempt this blew the hell out of the microwave.
I have a friend who's owned a handful of pizza restaurants for decades.
He taught me to reheat it in the pan, toppings side down (with no water). Haven't microwaved a slice since.
In all my (redacted) years on this planet, how come no one ever told me to reheat pizza in a frying pan before?
I've used the microwave for years, mostly on 50% power, to evenly cook. And it's been ok, good even. Not dried out or anything.
But last week I read about the frying pan. And for lunch today I tried it. Cover the pan, a few drops of water. Now my first attempt wasn't great, I had the heat too high for too long, and burned a good half of the one slice. But the other slice got just black on the edges and was damn near perfect. The best leftover pizza I've ever tasted. Crisped up the crust, and the bit of black edge reminded me of a brick oven, just excellent flavor.
Got a few more slices to try tomorrow, maybe I can get the heat and timing right. But even for a poor attempt this blew the hell out of the microwave.
Preheat a cast iron skillet on the stove. Put in the pizza then pop it in the oven until the cheese melts.
However, air fryer is even better.
Steam ovens work great as well.
as do air fryers.
And toaster ovens.
-BEP
And my axe!
And my microwave! (wait... what are we promising here?)
Killing orcs with kitchen appliances?
Is this the point to offer up a first born son?
If not the 2nd born one would work too...
as do air fryers.
I already called that one!
Oh man, this makes so much sense. I'm going to start salting and resting my salmon before vacuum sealing.
I made deviled eggs out of my home-grown wasabi and some albacore belly I smoked. I did the recipe from Oregon Coast Wasabi but subbed the pickled ginger (which should be a palate cleanser) with smoked albacore belly.
Damn that albacore looks good! Did you use the Ulu to slice it up? 
And how did you grow your own wasabi?
Damn that albacore looks good! Did you use the Ulu to slice it up?
No on the ulu! It was frozen from last summer. Finally got around to using it.
Oregon Coast Wasabi sells starters you can buy. They also just sell wasabi root. Wasabi does well on the Oregon Coast because temps usually don't get into the 80s. It needs full shade too. My plants have done okay except slugs are a constant battle.
Oh, that would be an issue for us. We get months in the 80's and 90's. Thanks!
How was it growing the wasabi? I've heard it needs a very specific climate to grow properly?
How was it growing the wasabi? I've heard it needs a very specific climate to grow properly?
Yeah, anytime temps get 80 or higher it wilts the plants. They can do a couple days but that's it. Below freezing also kills them more than a couple days.
Interesting.. surprised its not grown here in the Bay Area more then. Rarely over 80, never freezing.. relatively damp(er) air, but not humid. Maybe not enough demand for it to be a cash crop. Sounds like I can grow an entire backyard full
Interesting.. surprised its not grown here in the Bay Area more then. Rarely over 80, never freezing.. relatively damp(er) air, but not humid. Maybe not enough demand for it to be a cash crop. Sounds like I can grow an entire backyard full
Oh yeah! https://www.thewasabistore.com/
Just got my first jar of 505 Southwestern Flame Roasted Green Chile in, I dunno, 2 years? And I'm ready for the summer! So much deliciousness!
Cooking rice in the microwave is simple but it tends to bubble over and the results aren't that great. I'm interested in recommendations for a rice cooker, one that's basic that cleans up easily. Something small that probably won't ever need to make more than 2 servings.
Ideas?
Cooking rice in the microwave is simple but it tends to bubble over and the results aren't that great. I'm interested in recommendations for a rice cooker, one that's basic that cleans up easily. Something small that probably won't ever need to make more than 2 servings.
Ideas?
Get a Cuckoo. It's not cheap, but it takes all the guesswork out and is something you will use often.
I've had a bigger version of this Aroma Rice Cooker for years, and have used it who knows how many thousands of times. It's very simple and efficient; 1 part rice, 1.5 parts water, push button. Works great for white and brown rice, also a very cheap device.
I had a cheap basic one. It burned the rice on the bottom and struggled with anything that wasn't white rice, so we eventually replaced it with a zojirushi, which isn't cheap, but is exceptionally basic to use and PERFECTLY cooks every grain I put in it. White, brown, black rice, spelt, quinoa, even blends of rice and lentils.
Mostly it's cooking one cup at a time, but does just as good a job when you full it to capacity.
Never buying a cheap rice cooker again. This thing will last twice as long so it pays for itself. Easy as pie to clean too.
How I cook rice:
Grab a pot with a lid
Rinse 2 cups of rice
Put rinsed cups of rice in pot
After this fill up with water until it reaches about half way up your index fingers first knuckle. Basically put your finger in until the tip of your finger touches the top of your rice. The water level should now reach to a little under your first knuckle.
Put lid on and turn the stove on to high.
Once it has started boiling and has boiled for about 20 seconds (no need to be exact) turn the heat to the lowest it can go without turning it off.
Walk away for 20 minutes.
After 20 minutes take the lid off and fluff gently with a fork.
Leave for another 5.
Done.
The Zojirushi and Cuckoo machines will both do a great job on rice. And they will both keep the rice warm and yummy for hours after it is done cooking, so you can make rice in the morning and have it for all your meals for the rest of the day.
As mentioned, they are also great at other grains.
Growing up Chinese-American we always had a rice cooker in the house, so all of my true kitchen disasters involve trying to cook rice on the stove.
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