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What makes you smile? - Coaxial - Jan 17, 2017 - 8:29pm
 
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Bradley Manning - ScottFromWyoming - Jan 17, 2017 - 3:56pm
 
YouTube: Music-Videos - miamizsun - Jan 17, 2017 - 3:35pm
 
PUSH THE SHUFFLE FOR GOD SAKES - buzz - Jan 17, 2017 - 3:13pm
 
What Makes You Laugh? - Antigone - Jan 17, 2017 - 3:12pm
 
Celebrity Face Recognition - Antigone - Jan 17, 2017 - 3:04pm
 
The Image Post - haresfur - Jan 17, 2017 - 2:57pm
 
The Obituary Page - Prodigal_SOB - Jan 17, 2017 - 1:49pm
 
Name My Band - Red_Dragon - Jan 17, 2017 - 1:18pm
 
~*Funny Cats*~ - Proclivities - Jan 17, 2017 - 12:52pm
 
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Today in History - rhahl - Jan 17, 2017 - 12:32pm
 
Derplahoma Questions and Points of Interest - sunybuny - Jan 17, 2017 - 12:13pm
 
Radio Paradise Comments - Skydog - Jan 17, 2017 - 12:01pm
 
Business as Usual - R_P - Jan 17, 2017 - 11:47am
 
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NOPE, NOPE, NOPE ! - Proclivities - Jan 17, 2017 - 10:21am
 
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Iraq - Red_Dragon - Jan 17, 2017 - 9:37am
 
Helpful emergency signs - Proclivities - Jan 17, 2017 - 8:23am
 
Grandbabies - Coaxial - Jan 17, 2017 - 8:18am
 
Way Cool Video - KurtfromLaQuinta - Jan 17, 2017 - 6:59am
 
Dialing 1-800-Manbird - miamizsun - Jan 17, 2017 - 6:55am
 
Quotations - Red_Dragon - Jan 17, 2017 - 6:19am
 
Health Care - miamizsun - Jan 17, 2017 - 6:16am
 
Radiohead - Skydog - Jan 17, 2017 - 5:59am
 
Movie Recommendation - Antigone - Jan 17, 2017 - 5:58am
 
Network receiver issue - BillG - Jan 17, 2017 - 5:34am
 
Coffee - miamizsun - Jan 17, 2017 - 4:49am
 
Gotta Get Your Drink On - Proclivities - Jan 17, 2017 - 4:33am
 
Regarding dogs - haresfur - Jan 17, 2017 - 2:21am
 
Baseball, anyone? - haresfur - Jan 17, 2017 - 2:09am
 
Tomato Gardens - haresfur - Jan 17, 2017 - 2:03am
 
Photography Forum - Your Own Photos; Please Limit to 510 ... - Alchemist - Jan 16, 2017 - 9:43pm
 
Sonos - ojibwe - Jan 16, 2017 - 5:24pm
 
Things You Thought Today - Antigone - Jan 16, 2017 - 5:01pm
 
music that makes you dance with big wavy gestures - rhahl - Jan 16, 2017 - 2:46pm
 
Talk Behind Their Backs Forum - aflanigan - Jan 16, 2017 - 1:32pm
 
All Dogs Go To Heaven - Dog Pix - Antigone - Jan 16, 2017 - 1:24pm
 
What Did You Have For Breakfast? - BlueHeronDruid - Jan 16, 2017 - 1:06pm
 
What Makes You Cry :) ? - oldviolin - Jan 16, 2017 - 12:21pm
 
What do you want on YOUR trombone? - Proclivities - Jan 16, 2017 - 12:20pm
 
WTF??!! - Skydog - Jan 16, 2017 - 11:41am
 
The power of nightmares - Proclivities - Jan 16, 2017 - 10:01am
 
Back to the 70's - Red_Dragon - Jan 16, 2017 - 9:54am
 
Get Your Ducks In A Row - Proclivities - Jan 16, 2017 - 7:29am
 
Martin Luther King day - Skydog - Jan 16, 2017 - 5:13am
 
Obama's Second Term - Steely_D - Jan 15, 2017 - 7:59pm
 
Brian Eno - Steely_D - Jan 15, 2017 - 5:25pm
 
What Did You Do Today? - Antigone - Jan 15, 2017 - 4:20pm
 
How's the weather? - haresfur - Jan 15, 2017 - 3:09pm
 
Name My President - NWReb@optonline.net - Jan 15, 2017 - 2:54pm
 
Counting with Pictures - ScottN - Jan 15, 2017 - 2:32pm
 
RP3 Beta Player - slupesky - Jan 15, 2017 - 1:23pm
 
Things that make you go Hmmmm..... - kurtster - Jan 15, 2017 - 12:13pm
 
Radio Paradise NFL Pick'em Group - olivertwist - Jan 15, 2017 - 10:24am
 
Beer - ScottFromWyoming - Jan 15, 2017 - 6:37am
 
What Are You Going To Do Today? - Antigone - Jan 15, 2017 - 4:13am
 
Don't Make Me Laugh - Steely_D - Jan 15, 2017 - 12:05am
 
Vinyl Only Spin List - kurtster - Jan 15, 2017 - 12:02am
 
Movie rental suggestions & reviews - Netflix or Blockbuster - Antigone - Jan 14, 2017 - 7:31pm
 
I posted this as my Facebook status: - oldviolin - Jan 14, 2017 - 3:44pm
 
Regarding cats - Red_Dragon - Jan 14, 2017 - 11:10am
 
Post your favorite 'You Tube' Videos Here - Red_Dragon - Jan 14, 2017 - 9:19am
 
TV shows you watch - SeriousLee - Jan 14, 2017 - 6:42am
 
That's good advice - SeriousLee - Jan 14, 2017 - 6:27am
 
Republican Party - Red_Dragon - Jan 14, 2017 - 5:41am
 
Learn something every day - oldviolin - Jan 13, 2017 - 10:57pm
 
Fire - oldviolin - Jan 13, 2017 - 10:54pm
 
Should the Rolling Stones retire?? - oldviolin - Jan 13, 2017 - 10:46pm
 
This is amazing! - oldviolin - Jan 13, 2017 - 10:36pm
 
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BlueHeronDruid

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Posted: Nov 22, 2016 - 12:26am

 Coaxial wrote:


 
I'm trying to come up with an anagram of the first letters....
Coaxial
I See....
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Location: 543 miles west of Paradis,1491 miles east of Paradise
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Posted: Nov 21, 2016 - 9:24pm


islander
Dog is my copilot
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Location: Seattle
Gender: Male
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Posted: Nov 13, 2016 - 12:00pm

 islander wrote:

Tabletop pellet fed pizza oven!


https://uuni.net/products/uuni-2

 
Okay, somehow these guys have subverted my add blockers. I now see this thing everywhere. It's showing up in it's own self promoted facebook posts. Either they are really good at marketing, or the universe wants me to have it.


islander
Dog is my copilot
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Oct 27, 2016 - 1:56pm

 NoEnzLefttoSplit wrote:

good point.  what about your dough? wet or dry? oil in the dough or no? oil on the dough or no?

 
I've always put oil in when I make it myself. I think the trick is kneading/rising, until you get a nice 'chewy' consistency (usually a bit sticky). Honestly, these days I sswing by Trader Joe's and pick up a bag of dough for $1 and am happy as can be. 
islander
Dog is my copilot
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Oct 27, 2016 - 1:53pm

 haresfur wrote:

Costs $100 more in Oz. Typical.

However, I think they have some things backwards. The food geeks have figured out that steel is better than stone for the baking surface because it isn't about the thermal mass but about the thermal conductivity to get a good base. I'm suspicious you wouldn't get enough radiant heat from above due to the thin steel. It wouldn't meet the requirements for the “Verace Pizza Napoletana” designation although it does meet the temperature requirement. Yes Scott, you do need to get screaming hot. I know of people who have circumvented the safety lock on their electric ovens and cook pizza on the "clean" setting.

My plan is to put a tray of charcoal on bricks above the cooking surface of my gas grill so I can heat from above and below. Currently, I build the pizza on a dry cast iron fry pan on the stove and then shove it under the broiler to finish. I can cook a pizza in just under 4 minutes, which is too long according to the anal-retentive Italian standard 60-90 seconds but it still tastes pretty good when I make the effort. 

 
you get the metric version that only goes to 500 degrees.

Initially I was glad that I don't worry myself with the certification of my pizza, then I read that link (skimmed actually). This is their standard for water (typos are theirs):
Water: must be clean and free of gas. It must also be free micro organisms, parasites or chemical substances that represent a health risk. Water must be fit for human consumption.

So this oven won't meet their spec for the oven, but water simply has to be free of gas and fit for human consumption? Here's my certification checklist: Trader Joe's dough, my own luscious toppings, my super hot modded weber, and some super cold beer*.  *-fit for human consumption. 
NoEnzLefttoSplit
Being Norwegian is over-rated.
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Gender: Male
Zodiac: Taurus
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Posted: Oct 27, 2016 - 1:47pm

 islander wrote:

@900 degrees, the humidity is pretty close to 0%. 

 
good point.  what about your dough? wet or dry? oil in the dough or no? oil on the dough or no?
NoEnzLefttoSplit
Being Norwegian is over-rated.
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Posted: Oct 27, 2016 - 1:46pm

 haresfur wrote:

My understanding is that it is very Zen - the humidity comes from within.

As a side note, I have a theory that all internet food discussions ultimately descend into an argument about 'proper' pizza

And I'm not really a pizza geek - don't care how you cook it or what you put on it. If the Japanese want squid and corn, good for them. 

 
agreed.. pizza is very personal.

islander
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Oct 27, 2016 - 1:46pm

 NoEnzLefttoSplit wrote:
So the key ingredients are heat and - um - heat.  Humidity doesn't matter?

 
@900 degrees, the humidity is pretty close to 0%. 
aflanigan
Be ashamed to die until you have won some victory for humanity
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Location: At Sea
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Posted: Oct 27, 2016 - 1:44pm

 islander wrote:

Tabletop pellet fed pizza oven!
https://uuni.net/products/uuni-2

 
I want to see one where you feed cows' milk, tomatoes, wheat, yeast, salt,  olive oil, and wood pellets or coal into it and it turns the wheat into flour, ferments the milk into cheese, mixes the dough, pulverizes the tomatoes and blends them with olive oil to make the sauce, and then constructs the pizza and spits it out 3 days later. Now that would be convenient!!!

Oregano optional, of course.
 
haresfur
I get around
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Location: The Golden Triangle
Gender: Male


Posted: Oct 27, 2016 - 1:40pm

 NoEnzLefttoSplit wrote:
So the key ingredients are heat and - um - heat.  Humidity doesn't matter?

 
My understanding is that it is very Zen - the humidity comes from within.

As a side note, I have a theory that all internet food discussions ultimately descend into an argument about 'proper' pizza

And I'm not really a pizza geek - don't care how you cook it or what you put on it. If the Japanese want squid and corn, good for them. 
NoEnzLefttoSplit
Being Norwegian is over-rated.
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Posted: Oct 27, 2016 - 1:30pm

So the key ingredients are heat and - um - heat.  Humidity doesn't matter?
Proclivities
“Why would anyone do drugs when they could just mow a lawn?” - Hank Hill
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Location: Paris of the Piedmont
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Posted: Oct 27, 2016 - 1:20pm

 haresfur wrote:

Costs $100 more in Oz. Typical.

However, I think they have some things backwards. The food geeks have figured out that steel is better than stone for the baking surface because it isn't about the thermal mass but about the thermal conductivity to get a good base. I'm suspicious you wouldn't get enough radiant heat from above due to the thin steel. It wouldn't meet the requirements for the “Verace Pizza Napoletana” designation although it does meet the temperature requirement. Yes Scott, you do need to get screaming hot. I know of people who have circumvented the safety lock on their electric ovens and cook pizza on the "clean" setting.

My plan is to put a tray of charcoal on bricks above the cooking surface of my gas grill so I can heat from above and below. Currently, I build the pizza on a dry cast iron fry pan on the stove and then shove it under the broiler to finish. I can cook a pizza in just under 4 minutes, which is too long according to the anal-retentive Italian standard 60-90 seconds but it still tastes pretty good when I make the effort. 

 
I use a pizza stone in my oven - around 450-500°F, depending on my mood (or other factors) that day.  I usually bake the raw crust (very thin) for about one or two minutes to solidify it a little, then take it out, let it cool a bit, then put on the toppings on and put it back in for about 5 minutes.  That's an intersting contraption - I wouldn't mind trying it out.


haresfur
I get around
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Location: The Golden Triangle
Gender: Male


Posted: Oct 27, 2016 - 1:10pm

 islander wrote:

Tabletop pellet fed pizza oven!
https://uuni.net/products/uuni-2

 
Costs $100 more in Oz. Typical.

However, I think they have some things backwards. The food geeks have figured out that steel is better than stone for the baking surface because it isn't about the thermal mass but about the thermal conductivity to get a good base. I'm suspicious you wouldn't get enough radiant heat from above due to the thin steel. It wouldn't meet the requirements for the “Verace Pizza Napoletana” designation although it does meet the temperature requirement. Yes Scott, you do need to get screaming hot. I know of people who have circumvented the safety lock on their electric ovens and cook pizza on the "clean" setting.

My plan is to put a tray of charcoal on bricks above the cooking surface of my gas grill so I can heat from above and below. Currently, I build the pizza on a dry cast iron fry pan on the stove and then shove it under the broiler to finish. I can cook a pizza in just under 4 minutes, which is too long according to the anal-retentive Italian standard 60-90 seconds but it still tastes pretty good when I make the effort. 
ptooey
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Posted: Oct 27, 2016 - 10:03am

 islander wrote:

Tabletop pellet fed pizza oven!


https://uuni.net/products/uuni-2

 
ooooooooooooooh!
islander
Dog is my copilot
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Oct 27, 2016 - 9:30am

 ScottFromWyoming wrote:

 932°F. 

Seems pretty random. Ah, 500C.

I'm not sure pizza requires an incinerator tho. I have tried making pizza on the grill before and it was a mess, but the last time, it came out great. So I'll probably try to refine that. 


 
Well something just shy of incinerate. I use a pizza stone on our charcoal weber grill with a spacer that I built to get some extra circulation in the dome. It works really good and I've measured 550+ in there. I do think within a range, hotter is better. 
islander
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Location: Seattle
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Posted: Oct 27, 2016 - 9:27am

 Red_Dragon wrote:

I've never tried pellet pizza - any good?

 
Depends on the pellets -

Mushroom, Pepperoni pellets = good.
Rabbit pellets = no thanks.  
ScottFromWyoming
I eat pints
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Location: Powell
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Posted: Oct 27, 2016 - 9:16am

 islander wrote:

Tabletop pellet fed pizza oven!


https://uuni.net/products/uuni-2

 
 932°F. 

Seems pretty random. Ah, 500C.

I'm not sure pizza requires an incinerator tho. I have tried making pizza on the grill before and it was a mess, but the last time, it came out great. So I'll probably try to refine that. 

Red_Dragon

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Posted: Oct 27, 2016 - 9:13am

 islander wrote:

Tabletop pellet fed pizza oven!


https://uuni.net/products/uuni-2

 
I've never tried pellet pizza - any good?
islander
Dog is my copilot
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Location: Seattle
Gender: Male
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Oct 27, 2016 - 9:09am


Tabletop pellet fed pizza oven!


https://uuni.net/products/uuni-2
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
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Posted: Apr 8, 2016 - 6:45pm

NAGRA IV-S Tape Recorder

The actual machine used to master several Grateful Dead LP's and their movie....
 
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