Husband and wife pie?
Random Food Thread.
- Thread starter jdcamb
- Start date
She loves pepperoni.
Or Czech Sausage? 
Pepperoni is gross. Should have slipped her more of that capocollo.She loves pepperoni.
Or maybe some head cheese.
I'd suggest, perhaps, something more along the lines of guanciale. For @Westy, that's pork cheek.
Oooh - mole sauce. Goddam. 
Despite the fucked up oven, I got what appears to be the best batch of ciabatti to date. Really good oven spring on this batch. Really looking forward to seeing how the crumb turned out.
Having ribollita for dinner, along with some fresh bread topped with prosciutto and a drizzled balsamic reduction.
Despite the fucked up oven, I got what appears to be the best batch of ciabatti to date. Really good oven spring on this batch. Really looking forward to seeing how the crumb turned out.
Having ribollita for dinner, along with some fresh bread topped with prosciutto and a drizzled balsamic reduction.
Oooh - mole sauce. Goddam.
Despite the fucked up oven, I got what appears to be the best batch of ciabatti to date. Really good oven spring on this batch. Really looking forward to seeing how the crumb turned out.
Having ribollita for dinner, along with some fresh bread topped with prosciutto and a drizzled balsamic reduction.
View attachment 152221
Just "bread"???
Cave man
Needs Mortadella and some Sharp provolone. Wine vinegar and oil. Maybe some peppers too.Oooh - mole sauce. Goddam.
Despite the fucked up oven, I got what appears to be the best batch of ciabatti to date. Really good oven spring on this batch. Really looking forward to seeing how the crumb turned out.
Having ribollita for dinner, along with some fresh bread topped with prosciutto and a drizzled balsamic reduction.
View attachment 152221
Changing temperatures make work with fussy yeast a bit challenging but yesterday's bread turned out ok.
Mmm... looks tasty.
Thanks gents! It tastes real good when still warm.
What is going on there?
Tomato and olive tapenade?
Pesto Sauce and Tomato Sauce both on top of the cheese
Weirdo
you want deep dish? don't do that.
you can have your paper thin, foldable slice.
I'll take a slice of the deep dish every time.
Just keep in mind that it's not pizza.
My pie of choice is more like this, with Ital sausage and mushrooms:
The thing is that you eat a few of them. It’s all about the crust texture. That said, I have enjoyed deep dish where the dough is basically deep fried in olive oil in the bottom of the pan.you can have your paper thin, foldable slice.
I'll take a slice of the deep dish every time.
We have a stove like that. We found right away that you can’t make pizzas in both ovens at the same time, the mechanism would overheat with both of them on at 550. It was disappointing. I guess the mini oven was designed more for ‘warming’.
Edit: does that oven really go to 950 degrees?
outrageous if so...or is that just the clock? (It’s a little blurry)
Edit: does that oven really go to 950 degrees?
outrageous if so...or is that just the clock? (It’s a little blurry)
I've had Marino's ... very good. What's the other place south near 470, Vigilio's? Also good.Just keep in mind that it's not pizza.
My pie of choice is more like this, with Ital sausage and mushrooms:
View attachment 152468
It has been decades since I had proper deep dish in Chicago. I certainly remember enjoying it. A local deep dish place opened up in the neighborhood and people have raved about it. I find it to be more of a pile of soggy bread and kind of nasty. I will assume it is yet another poor excuse of a regional dish that the PNW somehow passes as quality.
Pretty sure that's just the clock. I believe the max oven temp is 550F. I think that we should be able to bake two pies in the large oven, as it's convection?
For us the double oven will be for the occasions that we are doing multiple dishes at different temps (like for T'giving and such). I also think that it should be more efficient, since we should be able to bake a lot of things in the small oven (though the small one is *not* convection).
What's wrong with the old one? I had to replace the glowing ignitor in our range recently but it is also 30 years old.
Our range is also ~30 years old AFAIK and the oven quit maintaining a constant temperature. Could be a switch, could be the temp sensor in the back of the oven, could be the control board. But to be honest, I've simply been looking for an excuse to get rid of the goddam thing for about 10 years (it's a glass-top electric range - and that kind of sucks too).What's wrong with the old one? I had to replace the glowing ignitor in our range recently but it is also 30 years old.
So now is the time!
I am not saying it is the $20 ignitor - but it is the $20 ignitor.Our range is also ~30 years old AFAIK and the oven quit maintaining a constant temperature. Could be a switch, could be the temp sensor in the back of the oven, could be the control board. But to be honest, I've simply been looking for an excuse to get rid of the goddam thing for about 10 years (it's a glass-top electric range - and that kind of sucks too).
So now is the time!
Electric ovens have ignitors?
Uhhh... no.