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Fake News*    ?    ! - oldviolin - Mar 27, 2017 - 9:18am
 
Name My Band - oldviolin - Mar 27, 2017 - 9:18am
 
What Makes You Cry :) ? - Antigone - Mar 27, 2017 - 9:15am
 
Back Hair - stream26 - Mar 27, 2017 - 8:45am
 
How can I find RP at radio.garden ? - ScottFromWyoming - Mar 27, 2017 - 8:31am
 
Museum Of Bad Album Covers - Red_Dragon - Mar 27, 2017 - 8:01am
 
Trump - Red_Dragon - Mar 27, 2017 - 7:57am
 
What Did You Do Today? - stream26 - Mar 27, 2017 - 7:53am
 
Cryptic Posts - Leave Them Guessing - Proclivities - Mar 27, 2017 - 7:49am
 
Middle-aged white Americans face declining life expectancy - kurtster - Mar 27, 2017 - 7:36am
 
Radio Paradise Comments - lily34 - Mar 27, 2017 - 7:18am
 
Show us your NEW _______________!!!! - n4ku - Mar 27, 2017 - 5:30am
 
Error: Could not retrieve offline list - jruhnke - Mar 27, 2017 - 5:07am
 
Health Care Reform - kcar - Mar 27, 2017 - 1:04am
 
Classical Music - R_P - Mar 26, 2017 - 7:33pm
 
The Global War on Terror - R_P - Mar 26, 2017 - 5:02pm
 
Republican Party - ScottN - Mar 26, 2017 - 4:51pm
 
Baseball, anyone? - SeriousLee - Mar 26, 2017 - 4:37pm
 
What makes you smile? - PoundPuppy - Mar 26, 2017 - 4:27pm
 
Mixtape Culture Club - rmgman - Mar 26, 2017 - 4:18pm
 
Photography Forum - Your Own Photos; Please Limit to 510 ... - haresfur - Mar 26, 2017 - 3:58pm
 
Radiohead - Skydog - Mar 26, 2017 - 3:16pm
 
I follow rivers (Lykke Li) - cover by Ray LaMontagne?!?!?!? - Ambular_ - Mar 26, 2017 - 1:56pm
 
Photos you have taken of your walks or hikes. - Antigone - Mar 26, 2017 - 1:17pm
 
Second Life - MPB - Mar 26, 2017 - 11:50am
 
punk? hip-hop? metal? noise? garage? - rhahl - Mar 26, 2017 - 10:45am
 
Lyrics that strike a chord today... - oldviolin - Mar 26, 2017 - 9:32am
 
• • • The Once-a-Day • • •  - oldviolin - Mar 26, 2017 - 8:57am
 
Democratic Party - rhahl - Mar 26, 2017 - 8:23am
 
PSD - Mobile - sbegf - Mar 26, 2017 - 8:13am
 
Films you're excited about. - Antigone - Mar 26, 2017 - 8:06am
 
What are you listening to now? - SeriousLee - Mar 26, 2017 - 7:48am
 
What Did You Have For Breakfast? - n4ku - Mar 26, 2017 - 7:41am
 
Beer - Red_Dragon - Mar 26, 2017 - 7:27am
 
Things You Thought Today - lily34 - Mar 26, 2017 - 7:22am
 
Today in History - Red_Dragon - Mar 26, 2017 - 7:08am
 
Climate Change - R_P - Mar 25, 2017 - 9:58pm
 
Vinyl Only Spin List - SeriousLee - Mar 25, 2017 - 5:53pm
 
Gotta Get Your Drink On - SeriousLee - Mar 25, 2017 - 5:13pm
 
Web Series - kcar - Mar 25, 2017 - 5:02pm
 
Little known information...maybe even facts - Skydog - Mar 25, 2017 - 4:49pm
 
Things that make you go Hmmmm..... - PoundPuppy - Mar 25, 2017 - 10:54am
 
Health Care - rhahl - Mar 25, 2017 - 9:02am
 
Bug Reports & Feature Requests - BillG - Mar 25, 2017 - 7:53am
 
Chromecast support please! - Red_Dragon - Mar 25, 2017 - 7:24am
 
Immigration - Red_Dragon - Mar 25, 2017 - 7:12am
 
WTF??!! - Red_Dragon - Mar 25, 2017 - 7:07am
 
World Music - rhahl - Mar 25, 2017 - 6:58am
 
YouTube: Music-Videos - sirdroseph - Mar 25, 2017 - 6:13am
 
What Are You Going To Do Today? - SeriousLee - Mar 25, 2017 - 5:38am
 
• • •  What's For Dinner ? • • •  - Coaxial - Mar 24, 2017 - 4:34pm
 
What are you doing RIGHT NOW? - SeriousLee - Mar 24, 2017 - 4:09pm
 
Back to the 90's - R_P - Mar 24, 2017 - 3:48pm
 
Uneseccary/unwanted advice/'helpful' comments - ScottFromWyoming - Mar 24, 2017 - 2:12pm
 
6 Terrorist Blasts Hit London 07/07/2005 - MrsHobieJoe - Mar 24, 2017 - 2:11pm
 
What Makes You Laugh? - Antigone - Mar 24, 2017 - 12:27pm
 
Thought For The Day - Proclivities - Mar 24, 2017 - 9:48am
 
Private messages in a public forum - oldviolin - Mar 24, 2017 - 9:35am
 
Memorials - Remembering Our Loved Ones - Antigone - Mar 24, 2017 - 6:07am
 
Putin Owns Trump - Red_Dragon - Mar 24, 2017 - 4:40am
 
Turntables - ColdMiser - Mar 24, 2017 - 3:32am
 
Name My President - Red_Dragon - Mar 23, 2017 - 6:13pm
 
Questions. - haresfur - Mar 23, 2017 - 6:07pm
 
Science benefitting us old codgers - ScottFromWyoming - Mar 23, 2017 - 5:59pm
 
All Dogs Go To Heaven - Dog Pix - olivertwist - Mar 23, 2017 - 5:36pm
 
Country Up The Bumpkin - oldviolin - Mar 23, 2017 - 5:03pm
 
how do you feel right now? - Coaxial - Mar 23, 2017 - 5:00pm
 
HALF A WORLD - oldviolin - Mar 23, 2017 - 4:25pm
 
Places you've never been.... - pigtail - Mar 23, 2017 - 4:13pm
 
Pernicious Pious Proclivities Particularized Prodigiously - R_P - Mar 23, 2017 - 2:17pm
 
New Music - ptooey - Mar 23, 2017 - 1:14pm
 
Derplahoma Questions and Points of Interest - Red_Dragon - Mar 23, 2017 - 9:46am
 
Thanks - aflanigan - Mar 23, 2017 - 8:49am
 
Delicacies: a..k.a.. the Gross Food forum - Proclivities - Mar 23, 2017 - 7:28am
 
Oh dear god, BEES! - Antigone - Mar 23, 2017 - 6:29am
 
Index » Radio Paradise/General » General Discussion » Cool Stuff I Really Want Page: 1, 2, 3 ... 108, 109, 110  Next
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Red_Dragon

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Posted: Feb 21, 2017 - 6:35am

Hideously kitchy...
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
Three.
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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
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Location: Seattle
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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
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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
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Location: Seattle
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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
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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
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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
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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
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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
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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
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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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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
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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
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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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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
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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
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