The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[WhiteBoyHatcher]

I haven't tasted it yet but it looks beautiful. I welcome Pantry's criticisms.

[aualum06]

I haven't tasted it yet but it looks beautiful. I welcome Pantry's criticisms.

Good looking pizza you make the crust?

[WhiteBoyHatcher]

Missed that last question. Yes. I'll post recipe below.

We are all going to have to step our games up in this thread now that the Goose has flown the coop.

Monster porterhouse for lunch.

[WhiteBoyHatcher]

Pizza recipe

Ingredients
6 cups Flour, all purpose or bread (see note) 28 oz (796 grams)
2 1/4 cups Water 17.4 oz (493 grams or mls)
1 teaspoon Instant dry yeast (3.5 grams)
2.5 teaspoons Salt (15.6 grams)
2 teaspoons Sugar (7.8 grams) (optional but highly recommended)
1 tablespoon Olive oil (11.8 ml)
Instructions
To mix the dough
Place water in mixing bowl.
In a separate bowl, mix salt and yeast (and sugar if using) into flour
Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
Diving the dough and letting it rise
Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

Assembling and baking the pizzas
The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
Enjoy!

[Senior Dickfist]

Missed that last question. Yes. I'll post recipe below.

We are all going to have to step our games up in this thread now that the Goose has flown the coop.

Monster porterhouse for lunch.

Good looking steak. I prefer a littler rarer, but I'd eat that MF'er in a heartbeat.

[MSU addict]

Pizza recipe
Assembling and baking the pizzas
The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
Enjoy!

Thank you for the recipe. Not trying to criticize but you seem to be missing step.

I am assuming you are not cooking a dough ball, at what point do you flatten it into a pizza?

Also I should point out that parchment is only rated to 450 degrees. I have cooked it many times higher than that, but I have also had it catch on fire a few times.

[SeeRockCity]

Pizza recipe
Assembling and baking the pizzas
The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
Enjoy!

Thank you for the recipe. Not trying to criticize but you seem to be missing step.

I am assuming you are not cooking a dough ball, at what point do you flatten it into a pizza?

Also I should point out that parchment is only rated to 450 degrees. I have cooked it many times higher than that, but I have also had it catch on fire a few times.

Corn meal works well too.

[WhiteBoyHatcher]

The parchment paper is so easy. The only time I've had it burn on me was once in the oven when it slipped and touched one of the burners and it only burned to the perimeter of the pizza and went out. I've used it in the ceramic much hotter than 550, too.

I don't know why that recipe doesn't include the dough stretching. Obviously I do it at the end, before putting the pizza on the peel.

[The Pantry]

I haven't tasted it yet but it looks beautiful. I welcome Pantry's criticisms.

Looks pretty good.

I use a lot more cheese. Usually a pound of mozzarella with a half pound each of fontina and asiago. Find all meat pizzas too one-note so always add some combination of white onion, mushrooms (various types), green pepper, spinach, arugula, fresh basil, mustard or dandelion greens, rapini, etc.

If I have some homemade tomato sauce in the freezer I use that and doctor it for pizza. If not I'm fine doctoring a can or jar of store bought sauce. "Doctoring" = some combination of extra garlic, crushed red pepper, oregano, basil.

Way too lazy to ever make my own pizza dough. Always buy dough balls from Jets, though I've seen Nino's also sells their own. Not generally a fan of sugar in pizza dough but like Alibi's version.

Like See Rock said...cornmeal. No fucking parchment paper. I use a mix of flour and cornmeal on the peel before throwing the dough on. Cornmeal is kinda old school and takes me back. Makes it easier to get the pie from peel to stone. Adds a nice little crunch when it's done.

[WhiteBoyHatcher]

Parchment paper way better.

[The Pantry]

Parchment paper way better.

Whatever floats your boat.

My OTB Italian inlaws had a few successful restaurants in the Detroit area. Made many thousands of pizzas with no parchment paper.

btw...one of their old places is supposed to reopen this spring under new ownership. Como's in Ferndale.

[DWags]

So, after 30 years in metro Detroit I’ll admit that I still have never been to or eaten at a place in Ferndale. Wife has. Hell she stayed down the till 2:30 last weekend. So, if I go next weekend, where can a guy get a good steak?

[The Pantry]

Ordered carryout sliders from Old Detroit Burger Bar (Wattles & Rochester) on Friday.  Got there and noticed they had clam chowder on the menu so I ordered a quart.  Was a little shocked at the $12 they charged for it but paid.   Was far more shocked when I opened the bag at home.  Apparently the location doesn't have quart size carryout containers.  The chowder was in more of a half gallon size plastic container with a sour cream lid that did not fit.  Check the date on the lid



Place should be shut down for health code violations.  Will not be going back.  btw...their clam chowder sucks.

[aualum06]

Ordered carryout sliders from Old Detroit Burger Bar (Wattles & Rochester) on Friday.  Got there and noticed they had clam chowder on the menu so I ordered a quart.  Was a little shocked at the $12 they charged for it but paid.   Was far more shocked when I opened the bag at home.  Apparently the location doesn't have quart size carryout containers.  The chowder was in more of a half gallon size plastic container with a sour cream lid that did not fit.  Check the date on the lid



Place should be shut down for health code violations.  Will not be going back.  btw...their clam chowder sucks.

[The Pantry]

Anyone own a pressure cooker? It's one of a few cooking rigs I've never tried. With St. Patrick's Day coming up was thinking of getting one to do corned beef. Are they worth it?

[MSU addict]

Anyone own a pressure cooker? It's one of a few cooking rigs I've never tried. With St. Patrick's Day coming up was thinking of getting one to do corned beef. Are they worth it?

I have an older school stove top one (as opposed to an electric instant pot variety) that has a modern pressure relief valve (not the blow-up jiggle top version your grandma used).

I use it more than I thought, but in my opinion it has limited applications. I know you can - but I am not going to bake a cake in it. It is the best way to cook beans and probably rice. Anything you can cook in a slow cooker you can cook in a pressure cooker, faster and in my opinion, better. The flavors seem to stay more distinct instead of blended all together as they do in a slow cooker.

[DWags]

Anyone own a pressure cooker? It's one of a few cooking rigs I've never tried. With St. Patrick's Day coming up was thinking of getting one to do corned beef. Are they worth it?

Funny you should say corned beef. Wife just got one of these about 3 weeks ago. She's done chicken wings in them. They have a function where you cook them, and then you can "crisp" them at the end. They were every bit as good as we've had fro the oven or the crock with a sauce on them. (the grill you can't compare as that kicks their ass constantly). However, since the wife and I are empty nesters we'll crock pot some stuff for when we come home at night. Well, one sunday I went to the store at 3 to get corned beef and cabbage, we weren't gonna crock pot it as it would take too long so we thought, what the hell, lets do the pressure thing. Was every bit as good as the crock pot. Took hardly any time. (sorry I can't remember the exact amount.) Bottom line. There is always a way better way to cook something then a pressure cooker in my opinion, but the two dishes we've had out of them, were just fine.

Clean up is more difficult than they tell you. The basket has wholes in in and they have a four blade holder. While washing it, I noticed the chicken wings fat drippings had wedged itself in the wholes and between the blades, took a bit to get it completely clean. But you can go from frozen wings to pretty decent wings in no time. I'd recommend it as a once in a while tpe thing for a hurry, but as I"ve said, there's always a better way to cook than using a pressure cooker.

[The Pantry]

Noni's Grill opened on Rochester Rd (old National Coney Island location) recently.  Two other locations on Livernois south of 8 Mile and Gratiot south of 12.  Had never been to any of them.

Tried the Troy location twice this week.  Salmon was cooked to order (medium-rare) and very good.  Cabbage soup was awesome...much more flavorful than Lukich's.

Got the Reuben today.   Upgraded it to a 1# version figuring half tonight and half for lunch tomorrow.

[WhiteBoyHatcher]

I don't like or cook pastrami, but if I did, this is what I would aspire to.

[The Pantry]

I don't like or cook pastrami, but if I did, this is what I would aspire to.

Have made corned beef from scratch. Interesting recipe because it's cured at room temp for a few days on the counter and not cooked. Turned out great the first time. Not so great the other two times...way too tough. Not sure if it was lousy briskets or the cure not taking full effect. Haven't re-tried the recipe in 20 years.

Big fan of both corned beef and pastrami. Find them much more enjoyable than smoked brisket. House of Reuben (Metro Parkway west of Van Dyke) makes a killer pastrami and Swiss on grilled rye. Still meaning to try Ventimiglia's pastrami sandwich. Haven't been able to pull that trigger yet, their Italian on hard roll is THAT good.

[The Pantry]

Village Cafe (Rochester Rd) closed and reopened as The Breakfast Club. Discovered there are other locations in Madison Heights, Farmington, and Commerce Twp. Tried the Troy location today. Eggs Benedict was much better than Village Cafe. They redecorated the place and got rid of the wagon wheel light fixtures that were there when the place was a Dickey's BBQ.

These chain breakfast/lunch joints (First Watch is another) are interesting being open only 7am to 2:30-3pm. Can see it working for weekends. Not sure how they make it through the work week.

[AvgMSUJoe]

Village Cafe (Rochester Rd) closed and reopened as The Breakfast Club. Discovered there are other locations in Madison Heights, Farmington, and Commerce Twp. Tried the Troy location today. Eggs Benedict was much better than Village Cafe. They redecorated the place and got rid of the wagon wheel light fixtures that were there when the place was a Dickey's BBQ.

These chain breakfast/lunch joints (First Watch is another) are interesting being open only 7am to 2:30-3pm. Can see it working for weekends. Not sure how they make it through the work week.

If the are by office complexes, they will do fine.

[The Pantry]

Village Cafe (Rochester Rd) closed and reopened as The Breakfast Club. Discovered there are other locations in Madison Heights, Farmington, and Commerce Twp. Tried the Troy location today. Eggs Benedict was much better than Village Cafe. They redecorated the place and got rid of the wagon wheel light fixtures that were there when the place was a Dickey's BBQ.

These chain breakfast/lunch joints (First Watch is another) are interesting being open only 7am to 2:30-3pm. Can see it working for weekends. Not sure how they make it through the work week.

If the are by office complexes, they will do fine.

The Troy Breakfast Club and First Watch are little over a half mile from each other, with other decent (not including fast food) breakfast/lunch options in the area. Not sure how they pay the rent open only 7-8 hours a day.

[WhiteBoyHatcher]

Have you been to Johnny Cakes Pantry? It's a pretty good spot for breakfast, but it's fucking insanely crowded. I caveat with 'pretty good' because I think they brush their toast with liquid butter. Everything else is top notch. You can't get in that place without an hour wait at 10 AM on a weekend. Fresh squeezed OJ is a plus.

[The Pantry]

Have you been to Johnny Cakes Pantry? It's a pretty good spot for breakfast, but it's fucking insanely crowded. I caveat with 'pretty good' because I think they brush their toast with liquid butter. Everything else is top notch. You can't get in that place without an hour wait at 10 AM on a weekend. Fresh squeezed OJ is a plus.

Heard of the place but never been there. They close at 3pm too?

[WhiteBoyHatcher]

Yes if not sooner. They have lunch. I've picked up a salad from there a few times over the years. Nothing spectacular. Their breakfast is way better. My kid doesn't like it for whatever reason and rather than deal with the wait so he can get his over easy eggs we just have gone to Jay Jay's after basketball the past few weeks. It is not comparable.

[The Pantry]

Got a blackened tuna (medium rare) salad for lunch.  Fish was done perfectly and the salad was great. The balsamic vinaigrette ruined it...way too sweet.  Would have been much better with oil & vinegar, Italian, or ranch dressing.

[Travis of the Cosmos]

I made some crock pot clam chowder today that will blow your fucking balls off. Also I made it to welcome in the first 70 degree day of the year.

You’re gonna throw 6 cans of clams+ juice (tuna can sized, whatever that is) about 6 medium sized potatoes, 3 cups of water, some salt and pepper in the crock pot. Throw an onion and a half pound of diced bacon into a pan until the bacon (or ham as I used today because it is cheap AF at meijer right now) is cooked. Put that in the pot. Let it cook on high for about 3 hours, until the potatoes are cooked. Then you’re gonna put in 4 cups of cream. How you want to do this is up to you. I put in 1 cup of half and half and 3 of skim. Then the piece de resistance... instead of using corn starch or whatever to thicken it, just use some instant potato mix. Use it carefully and let it cook before you add more. Give it about another hour after adding the milk and you’ve got some chowder that will blow your fucking balls off.

[DWags]

I made some crock pot clam chowder today that will blow your fucking balls off. Also I made it to welcome in the first 70 degree day of the year.

You’re gonna throw 6 cans of clams+ juice (tuna can sized, whatever that is) about 6 medium sized potatoes, 3 cups of water, some salt and pepper in the crock pot. Throw an onion and a half pound of diced bacon into a pan until the bacon (or ham as I used today because it is cheap AF at meijer right now) is cooked. Put that in the pot. Let it cook on high for about 3 hours, until the potatoes are cooked. Then you’re gonna put in 4 cups of cream. How you want to do this is up to you. I put in 1 cup of half and half and 3 of skim. Then the piece de resistance... instead of using corn starch or whatever to thicken it, just use some instant potato mix. Use it carefully and let it cook before you add more. Give it about another hour after adding the milk and you’ve got some chowder that will blow your fucking balls off.

Damn, it sounds good. But I don't know if I want to have my balls blown off. It sounds good enough to have them blown off, and at my age i really don't have much use for them anyway. So, I'd try some.

[Travis of the Cosmos]

Blow them fuckin balls off dwags who cares

[WhiteBoyHatcher]

Too much cream Travis can you do Manhattan next time?

[Travis of the Cosmos]

Too much cream Travis can you do Manhattan next time?

No.

[The Pantry]

Too much cream Travis can you do Manhattan next time?

Travis is doing it right. Manhattan chowder sucks.

[WhiteBoyHatcher]

As long as I'm in my flickr account, photo dump.

[Senior Dickfist]

I made some crock pot clam chowder today that will blow your fucking balls off. Also I made it to welcome in the first 70 degree day of the year.

You’re gonna throw 6 cans of clams+ juice (tuna can sized, whatever that is) about 6 medium sized potatoes, 3 cups of water, some salt and pepper in the crock pot. Throw an onion and a half pound of diced bacon into a pan until the bacon (or ham as I used today because it is cheap AF at meijer right now) is cooked. Put that in the pot. Let it cook on high for about 3 hours, until the potatoes are cooked. Then you’re gonna put in 4 cups of cream. How you want to do this is up to you. I put in 1 cup of half and half and 3 of skim. Then the piece de resistance... instead of using corn starch or whatever to thicken it, just use some instant potato mix. Use it carefully and let it cook before you add more. Give it about another hour after adding the milk and you’ve got some chowder that will blow your fucking balls off.

Damn, it sounds good. But I don't know if I want to have my balls blown off. It sounds good enough to have them blown off, and at my age i really don't have much use for them anyway. So, I'd try some.

[Senior Dickfist]

As long as I'm in my flickr account, photo dump.

DAMN, WBH, the food in everyone of those pictures looks absolutely delicious!

[The Pantry]

@wbh...finally tried Sapporo today.  Went for the TNT roll.  Very good.  Also got the deluxe sashimi dinner. It was okay but I'd rather get sashimi from the cooler at Noble Fish where I can choose what I want at a much better value.

[The Pantry]

Tried Renee's Gourmet gluten-free pizza over the weekend.  Very disappointing and overpriced.  Both Jets and LC's gluten-free are better, and a better value.



Also, had not been to La Botana (Sq. Lake & John R) in years.  Place was pretty good when it first opened. Not any longer.

The widening of John R north of Long Lake is really fucking up traffic on Rochester.

[The Pantry]

Hit a local Korean BBQ place called Dae Jang Keum today.  Had to get the carpaccio because you don't see it on many restaurant menus.  Will be going there again.

[Other Teams Pursuing That]

Is that raw?

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