Re: Loose, what's in the oven?

by Guest Sat Nov 05, 2016 9:03 pm

The Pantry wrote:
LooseGoose wrote:

A friend spotted some at Brian's in West Branch, didn't buy them. I tried to explain how angry you'd be over that. They didn't understand. My daughter is supposed to be in WB tomorrow so the end of the quest may be near.
Haven't tried the dicer with my food processor yet. Interested to know how they do through your stand mixer attachment.

If all goes as planned I should be trying things out this week. That Calzone place finally got sane and lowered their small model to $6.99 so I ordered one of those earlier today.

Pizzacraft PC0405 6.5" x 3.25" Calzone Filling and Forming Press, Personal Size

by **The Pantry** Sat Nov 05, 2016 9:20 pm

LooseGoose wrote:
The Pantry wrote:Haven't tried the dicer with my food processor yet. Interested to know how they do through your stand mixer attachment.

If all goes as planned I should be trying things out this week. That Calzone place finally got sane and lowered their small model to $6.99 so I ordered one of those earlier today.

Pizzacraft PC0405 6.5" x 3.25" Calzone Filling and Forming Press, Personal Size

I forget. Did you already try the large one? That one would seem better for an appropriately sized pasty.

by Guest Sat Nov 05, 2016 9:22 pm

The Pantry wrote:
LooseGoose wrote:

If all goes as planned I should be trying things out this week. That Calzone place finally got sane and lowered their small model to $6.99 so I ordered one of those earlier today.

Pizzacraft PC0405 6.5" x 3.25" Calzone Filling and Forming Press, Personal Size
I forget. Did you already try the large one? That one would seem better for an appropriately sized pasty.

No. I think the large one is too big. I was going to make some of each size.

by Guest Sun Nov 06, 2016 2:34 pm

The apple crisp after being cooked then attacked last night.
Loose, what's in the oven? - Page 10 HxQSkD1

I have a confession to make that I didn't want to admit last night. I had
to confirm it today and did so with a bit of this at 1/2 time of the Lions game.

Either I'm having huge nostalgia for the 3rd grade cafeteria or this is the
best dessert I've made. It's damned good.

PS - The apple pudding last night was surprisingly tasty, just the texture was
weird. I'd need to work on that on.

by **The Pantry** Sun Nov 06, 2016 3:47 pm

Nice. Again, not a sweets guy. Crisp is better than pie IMO.

Disagree on the size of the calzone/pasty press. The larger one will make a traditional pasty with a proper crust to filling ratio. The smaller one will deliver a Cornish empanada.

by Guest Sun Nov 06, 2016 3:58 pm

The Pantry wrote:Nice. Again, not a sweets guy. Crisp is better than pie IMO.

Disagree on the size of the calzone/pasty press. The larger one will make a traditional pasty with a proper crust to filling ratio. The smaller one will deliver a Cornish empanada.

lol, well I'll dissect a couple once they're made and see what you think.

by Guest Thu Nov 10, 2016 3:06 pm

If any of you ever were considering a Kitchenaid Stand Mixer I see Best Buy has one on Black Friday:

KitchenAid Professional 5 Plus Series Stand Mixer: $199.99 (reg. $499.99)

by Guest Mon Nov 14, 2016 1:42 pm

Got my small calzone press and decided to make some fruit pastries.

I finally found some rutabagas this weekend but have no beef thawed
or potatoes here so I thought the fruit pie type deals would be good
practice.

1st thing I learned is that my regular pastry crust isn't going to work.
Waaaaay too tender so I'll have to up the flour and go to more of a
pizza dough.

Anyway, the only fruit I had here unthawed were some apples and raisins.

Diced apples:
Loose, what's in the oven? - Page 10 Qab1EhH

Loose, what's in the oven? - Page 10 Qab1EhH

Added some raisins, molasses and brown sugar:
Loose, what's in the oven? - Page 10 ZI9jr7p

And cooked it:
Loose, what's in the oven? - Page 10 8sTs05N

More pics after the ones I could get made come out of the oven.

And pasties are on for this weekend once I pick up the other
ingredients. So Pantry's long nightmare should be over.

by **Floyd Robertson** Mon Nov 14, 2016 1:44 pm

LooseGoose wrote:Got my small calzone press and decided to make some fruit pastries.

You mean like this:

Loose, what's in the oven? - Page 10 Hqdefault

Loose, what's in the oven? - Page 10 361471007

by Guest Mon Nov 14, 2016 1:55 pm

Floyd Robertson wrote:
LooseGoose wrote:Got my small calzone press and decided to make some fruit pastries.

You mean like this:

That's what I'm trying for - but the old time "French Apple" flavor that I've not seen for a decade around here.

I have a suspicion my crust is going to croak in the oven and I'm going to have a mess. But if you don't experiment
you never learn. Gotta break a few eggs and all...

by **WhiteBoyHatcher** Mon Nov 14, 2016 2:01 pm

I saw this food truck broken down on 696 on my way to EL Saturday. Thought of poster The Pasty. I mean Pantry.

https://www.facebook.com/motorcitypasty/

by **Watch Out Pylon!** Mon Nov 14, 2016 2:04 pm

LooseGoose wrote:The apple crisp after being cooked then attacked last night.

I have a confession to make that I didn't want to admit last night. I had
to confirm it today and did so with a bit of this at 1/2 time of the Lions game.

Either I'm having huge nostalgia for the 3rd grade cafeteria or this is the
best dessert I've made. It's damned good.

PS - The apple pudding last night was surprisingly tasty, just the texture was
weird. I'd need to work on that on.

Looks like there is four sticks of butter in that so you know it's gotta be good.

by **The Pantry** Mon Nov 14, 2016 6:46 pm

LooseGoose wrote:Got my small calzone press and decided to make some fruit pastries.

I finally found some rutabagas this weekend but have no beef thawed
or potatoes here so I thought the fruit pie type deals would be good
practice.

1st thing I learned is that my regular pastry crust isn't going to work.
Waaaaay too tender so I'll have to up the flour and go to more of a
pizza dough.

And pasties are on for this weekend once I pick up the other
ingredients. So Pantry's long nightmare should be over.

The pasty dough recipe I sent would probably work for fruit pies, though I've never tried it with sugar added to it...which I assume your pastry dough includes.

Really excited to see how your pasty experiment goes. Using my mom's recipe or another? If you use my mom's, leave out the carrots...totally not necessary. Flank steak.

by **The Pantry** Mon Nov 14, 2016 7:04 pm

WhiteBoyHatcher wrote:I saw this food truck broken down on 696 on my way to EL Saturday. Thought of poster The Pasty. I mean Pantry.

https://www.facebook.com/motorcitypasty/

Kinda funny. Saw their 'pasty in the moonlight' pic. Daughter is in the last couple days of her tour and posted a short vid of the same moon last night, but while cruising the West side of Australia. She sang a beautiful rendition of Moon River.

by **Turtleneck** Mon Nov 14, 2016 7:11 pm

LooseGoose wrote:
Floyd Robertson wrote:

You mean like this:

That's what I'm trying for - but the old time "French Apple" flavor that I've not seen for a decade around here.

I have a suspicion my crust is going to croak in the oven and I'm going to have a mess. But if you don't experiment
you never learn. Gotta break a few eggs and all...

French apple? I think you mean freedom apple. Love it or leave it, Loose.

by Guest Mon Nov 14, 2016 7:28 pm

The Pantry wrote:The pasty dough recipe I sent would probably work for fruit pies, though I've never tried it with sugar added to it...which I assume your pastry dough includes.

Really excited to see how your pasty experiment goes. Using my mom's recipe or another? If you use my mom's, leave out the carrots...totally not necessary. Flank steak.

I didn't put sugar in this dough but I definitely need to use more flour/less lard to toughen it up. I'm going to grab steak/roast and some potatoes when I'm at the store this week. My daughter actually found the rutabagas at the Walmart in West Branch.

Anyway first pictures are the fruit pies, you can see I had to do some patching on 2 of the 3. Threw the rest of the filling in a pie for my son.

Loose, what's in the oven? - Page 10 3ty3E9T

Loose, what's in the oven? - Page 10 3ty3E9T

The best of a bad lot.
Loose, what's in the oven? - Page 10 MqfKdjd

The pie with some excess crust...lol
Loose, what's in the oven? - Page 10 ZxmFdLe

Doubt I'll try any of them until one of my kids shows up tomorrow.

by Guest Mon Nov 14, 2016 7:29 pm

Turtleneck wrote:
LooseGoose wrote:

That's what I'm trying for - but the old time "French Apple" flavor that I've not seen for a decade around here.

I have a suspicion my crust is going to croak in the oven and I'm going to have a mess. But if you don't experiment
you never learn. Gotta break a few eggs and all...

French apple? I think you mean freedom apple. Love it or leave it, Loose.

Nah, I know that without the French we don't win the Revolution. I forgive them many sins for that.

by **Turtleneck** Mon Nov 14, 2016 8:36 pm

Loose, when your pastries come out of the oven you should probably immediately surrender to them.

by **WhiteBoyHatcher** Mon Nov 14, 2016 8:57 pm

The Pantry wrote:
WhiteBoyHatcher wrote:I saw this food truck broken down on 696 on my way to EL Saturday. Thought of poster The Pasty. I mean Pantry.

https://www.facebook.com/motorcitypasty/
Kinda funny. Saw their 'pasty in the moonlight' pic. Daughter is in the last couple days of her tour and posted a short vid of the same moon last night, but while cruising the West side of Australia. She sang a beautiful rendition of Moon River.

Are you going to stake them out? Looks like they post up at the Royal Oak Farmer's market.

https://www.facebook.com/Royal-Oak-Farmers-Market-61634046945/

by **Turtleneck** Mon Nov 14, 2016 9:26 pm

WhiteBoyHatcher wrote:
The Pantry wrote:Kinda funny. Saw their 'pasty in the moonlight' pic. Daughter is in the last couple days of her tour and posted a short vid of the same moon last night, but while cruising the West side of Australia. She sang a beautiful rendition of Moon River.

Are you going to stake them out? Looks like they post up at the Royal Oak Farmer's market.

https://www.facebook.com/Royal-Oak-Farmers-Market-61634046945/

How is their drop step?

by **The Pantry** Mon Nov 14, 2016 9:35 pm

WhiteBoyHatcher wrote:
The Pantry wrote:Kinda funny. Saw their 'pasty in the moonlight' pic. Daughter is in the last couple days of her tour and posted a short vid of the same moon last night, but while cruising the West side of Australia. She sang a beautiful rendition of Moon River.

Are you going to stake them out? Looks like they post up at the Royal Oak Farmer's market.

https://www.facebook.com/Royal-Oak-Farmers-Market-61634046945/

Think I saw they are in RO on Wednesdays. Would like to try.

by **DWags** Tue Nov 15, 2016 4:45 am

Pantry and WBH you guys boiling water?

by **Floyd Robertson** Tue Nov 15, 2016 5:07 am

DWags wrote:Pantry and WBH you guys boiling water?

I thought I heard that boil advisory was lifted Monday afternoon.

Nevermind I just saw on the news it's still in effect.

by tanfan! Tue Nov 15, 2016 7:34 am

LooseGoose wrote:The apple crisp after being cooked then attacked last night.

I have a confession to make that I didn't want to admit last night. I had
to confirm it today and did so with a bit of this at 1/2 time of the Lions game.

Either I'm having huge nostalgia for the 3rd grade cafeteria or this is the
best dessert I've made. It's damned good.

PS - The apple pudding last night was surprisingly tasty, just the texture was
weird. I'd need to work on that on.

Loose, you are by far my favorite poster, but I am concerned about your heart and eating habits.

by Guest Tue Nov 15, 2016 10:21 am

Tanfan! wrote:
LooseGoose wrote:The apple crisp after being cooked then attacked last night.

I have a confession to make that I didn't want to admit last night. I had
to confirm it today and did so with a bit of this at 1/2 time of the Lions game.

Either I'm having huge nostalgia for the 3rd grade cafeteria or this is the
best dessert I've made. It's damned good.

PS - The apple pudding last night was surprisingly tasty, just the texture was
weird. I'd need to work on that on.

Loose, you are by far my favorite poster, but I am concerned about your heart and eating habits.

lol, if I ate 1/10th of what I bake I'd be in deep trouble, I have a network of friends, family, neighbors and county workers that get the majority of it. As you've maybe noticed on here I like giving the stuff away, mostly because I hope people like it but also to keep me from gaining 100#s. ;-) I've weighed in the same 10# range for over 2 years now, so it seems to be working.

I've seen my cardiologist and pulmonologist in the last month and was given a pretty good outlook for someone with my history of heart issues. After 2 heart attacks (8 and 20 years ago) that's pretty much all I can ask for.

by **pulling69** Wed Nov 16, 2016 1:03 am

Loose I will be in EL this weekend, please send me some pies. TIA

by Guest Wed Nov 16, 2016 9:04 am

pulling69 wrote:Loose I will be in EL this weekend, please send me some pies. TIA

Hmmm. Flavor(s)? I might be able to find someone going to the game.

by **SeeRockCity** Wed Nov 16, 2016 2:25 pm

Loose, please make some stuff from this book. I want to live vicariously through you. Available used from $3.82

https://www.amazon.com/Pastry-Savory-Sweet-Michel-Roux/dp/0470421347/ref=sr_1_1?ie=UTF8&qid=1479324308&sr=8-1&keywords=Roux+Pastries

Loose, what's in the oven? - Page 10 51ElwC-F3PL._SX377_BO1,204,203,200_

Loose, what's in the oven? - Page 10 51ElwC-F3PL._SX377_BO1,204,203,200_

by Guest Wed Nov 16, 2016 3:25 pm

SeeRockCity wrote:Loose, please make some stuff from this book. I want to live vicariously through you. Available used from $3.82

https://www.amazon.com/Pastry-Savory-Sweet-Michel-Roux/dp/0470421347/ref=sr_1_1?ie=UTF8&qid=1479324308&sr=8-1&keywords=Roux+Pastries

Pick one you want me to try - most of his recipes are available on the web so I could try one and see how I do.

by **SeeRockCity** Thu Nov 17, 2016 8:26 am

LooseGoose wrote:
Pick one you want me to try - most of his recipes are available on the web so I could try one and see how I do.

Loose, what's in the oven? - Page 10 20161112

Loose, what's in the oven? - Page 10 20161113

by Guest Mon Nov 21, 2016 4:07 pm

Yesterday was supposed to be pasty day but two things prevented that. 1st I wanted to work on my pastry a bit so it was stronger and 2nd I had a couple grandkids here and didn't really want to get out the sharp knives/dicers etc. So I made some dough which came out a lot better and did another pizza in the cast iron. Pasty day was today, they're in the oven now which is kind of an awkward time but I had a couple of left turns while making them. Pasty post coming later once they're out of the oven.

Pizza pictures - Pepperoni, onions, mushrooms. Was pretty good except I made the crust too thick for my tastes.

Loose, what's in the oven? - Page 10 XtShuDB

Loose, what's in the oven? - Page 10 XtShuDB

Loose, what's in the oven? - Page 10 1VOHh6q

Loose, what's in the oven? - Page 10 StXXeOb

Loose, what's in the oven? - Page 10 HAsmVOE

by Guest Wed Nov 30, 2016 3:29 pm

Got bored this afternoon and son #1 is supposed to be over later with his brood....so pulled a bag of cherries out of the freezer and made a cherry crisp. Very similar to the Apple crisps I've made lately but added a bottom crust.

The bottom crust
Loose, what's in the oven? - Page 10 GzyFvr9

Loose, what's in the oven? - Page 10 GzyFvr9

The filling
Loose, what's in the oven? - Page 10 Y80LtLu

Didn't make quite enough to top it fully.
Loose, what's in the oven? - Page 10 WsuZcC1

Out of the oven and ready
Loose, what's in the oven? - Page 10 AcMtyiS

by **The Pantry** Wed Nov 30, 2016 9:12 pm

Waiting on pasty pics...

by **WhiteBoyHatcher** Wed Nov 30, 2016 9:22 pm

Loose I'm supposed to get my mom's apple pie recipe passed down from my grandmother any month or year now. I just have to go over there for a tutorial which should be easy with all of the spare time I have. Anyway, I was talking to her on Thursday about it after seeing all of your pies and recipes and asked her about the crust, which is fucking amazing. It's very flaky and moist but man is it something. She said all butter. I can't wait to get that recipe and share it with you and start doing some experimenting.

by **Other Teams Pursuing That** Wed Nov 30, 2016 9:35 pm

That's it I'm learning how to cook bake what the fuck ever

by Guest Wed Nov 30, 2016 10:18 pm

WhiteBoyHatcher wrote:Loose I'm supposed to get my mom's apple pie recipe passed down from my grandmother any month or year now. I just have to go over there for a tutorial which should be easy with all of the spare time I have. Anyway, I was talking to her on Thursday about it after seeing all of your pies and recipes and asked her about the crust, which is fucking amazing. It's very flaky and moist but man is it something. She said all butter. I can't wait to get that recipe and share it with you and start doing some experimenting.

I've done a few butter crusts back a couple years ago and honestly the flavor might rate above lard crusts. I've stuck to mostly lard over butter or shortening just for the "old timey" aspect of it. It'll be interesting to see the flour/fat ratio - if I remember right you use less butter than lard or shortening.

by Guest Wed Nov 30, 2016 10:19 pm

Other Teams Pursuing That wrote:That's it I'm learning how to cook bake what the fuck ever

It's pretty easy to do, just takes time and following recipes until you experiment a little to add your own touch. Pick something you like and start making it.

by Guest Wed Nov 30, 2016 10:23 pm

The Pantry wrote:Waiting on pasty pics...

Might be a while before I do pasties again. Son #1 is starting to warm to my pizza/pie shop idea as a way for him to own his own place. He was over tonight to talk about it so I'm going to be working with them on that for a while. Funny because two of my purchases on Monday were a Pizza Steel and a pizza peel to try and step my pizza game up.

by **WhiteBoyHatcher** Wed Nov 30, 2016 10:49 pm

LooseGoose wrote:
The Pantry wrote:Waiting on pasty pics...

Might be a while before I do pasties again. Son #1 is starting to warm to my pizza/pie shop idea as a way for him to own his own place. He was over tonight to talk about it so I'm going to be working with them on that for a while. Funny because two of my purchases on Monday were a Pizza Steel and a pizza peel to try and step my pizza game up.

subscribed

My .02....you want to set yourselves apart up there (there are some really good party store and bar pizzas to be honest), perfect your own flavor of a Detroit style. Would be a unique offering up there. Or a true NY style.

by **The Pantry** Wed Nov 30, 2016 10:57 pm

LooseGoose wrote:
The Pantry wrote:Waiting on pasty pics...

Might be a while before I do pasties again. Son #1 is starting to warm to my pizza/pie shop idea as a way for him to own his own place. He was over tonight to talk about it so I'm going to be working with them on that for a while. Funny because two of my purchases on Monday were a Pizza Steel and a pizza peel to try and step my pizza game up.

Oops. Sorry. Saw post 391 and thought it was posted today.

My pizza 2 cents, having only made them in a conventional oven. Pre-heated pizza stones work great. Discovered the trick to getting them off the peel (mine are wood) to the stone is a little cornmeal.

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