Author Topic: FLIRTING WITH FIRE ! (Read 44731 times)

JConk007 · « **Reply #600 on:** February 28, 2013, 11:16:42 PM »

That was the first test batch I bought pistachio gelato! man good , but $$ I had it wrong it's $17 bucks for a half gallon ?
Ps its gone already !

@Bob long as I don't sell my sole it's all good brudda

bfguilford · « **Reply #601 on:** March 01, 2013, 03:09:37 PM »

[removed]

Barry

Chicago Bob · « **Reply #602 on:** March 01, 2013, 03:33:45 PM »

Quote from: bfguilford on March 01, 2013, 03:09:37 PM

Jeez, John, now you're thinking about selling fish, too?

No, he needs them to walk on so his feet won't get cold.

landras · « **Reply #603 on:** March 01, 2013, 06:02:32 PM »

very nice John.
how cold that thing goes? will it hold the temp well unplugged when you have to make the trip from home to the party?

FYI will have the oven ready in about 6/8 weeks!
nico

JConk007 · « **Reply #604 on:** March 02, 2013, 12:20:13 AM »

Awesome Nico, keep me in the loop please !
Yes will stay cold goes down to -20 i think I usually do 15- 30 min max for party I may do an inverter if required And a few ice packs sure it will be fine.
John

TomN · « **Reply #605 on:** March 11, 2013, 02:41:45 AM »

Keep on going strong. I wish you the very best John!

TomN

Draper · « **Reply #606 on:** March 20, 2013, 06:01:22 PM »

Hey John -
I just read all your information and I am wondering how is it going now ? I am kind of in the same situation that you were in. I have the money to buy something like what you show in the pictures and just start doing some weekend gigs but I am a little nervous to get started.
Any advise or ideas you can pass on to me would be so appreciated.

JConk007 · « **Reply #607 on:** March 30, 2013, 08:42:41 PM »

Going Great !!I'm back!! Great to be making pizza again ! 1st gig of 2013 today at a Paddle or some call it Platform Tennis tournament at the Brookside racquet and swim club. What a gorgeous day !! absolutely perfect for making the dough as well. Made dough Thursday 61% early afternoon and it never saw the refriderator. Glad too see I didn't loose the touch. Dough was spot on ! Manager of Amano was there ( plays at my club) and he was blown away by the set up and product !! the dough and set up are below

JConk007 · « **Reply #608 on:** March 30, 2013, 08:55:24 PM »

See the new dipping cabinet there ? So first 3 parties I booked I upsold/added the ice cream or gelato. Today 46 people $3 bucks a head !

bucket of italian ice (Um $16 bucks!) only used less than 1/2 of it ! For those of you who dont know wat this Highly addictive game looks like. Pies and Paddle below

tombiasi · « **Reply #609 on:** March 30, 2013, 09:19:12 PM »

Nice job man! If I knew you were up there I would have hopped on 287 and bummed a slice

scott123 · « **Reply #610 on:** March 30, 2013, 09:29:37 PM »

Quote from: tombiasi on March 30, 2013, 09:19:12 PM

Nice job man! If I knew you were up there I would have hopped on 287 and bummed a slice

Haha, me too! Although I don't think, with my physique, I'd ever be able fool anyone into thinking I played tennis.

John, your pies are evolving a bit. Shorter bake time than usual?

tombiasi · « **Reply #611 on:** March 30, 2013, 09:40:59 PM »

Quote from: scott123 on March 30, 2013, 09:29:37 PM

Haha, me too! Although I don't think, with my physique, I'd ever be able fool anyone into thinking I played tennis.

Me either, but we would look in place around pizza.

norma427 · « **Reply #612 on:** March 30, 2013, 10:11:08 PM »

John,

Your pies look terrific!

Norma

JConk007 · « **Reply #613 on:** March 30, 2013, 10:33:05 PM »

Thanks guys! Yes scott 70-90 sec but I attribute it to the perfect fermentation. close to 2 days from 55-65 degrees. Felt awesome to work with too!
Yo are both more than welcome anytime to come by! Have like 10 local events booked for april, may, and june already

curious anyone out by Jackson hole Wy ?

Chaze215 · « **Reply #614 on:** March 31, 2013, 08:23:09 AM »

John, your pies do look great! Besides yourself, how many people do you have with you for an event? I'm sure the size of the event plays a role. Keep up the good work!
Any fellow PM forum members up for crashng a Flirting With Fire party??

Pizza De Puta · « **Reply #615 on:** March 31, 2013, 11:13:37 PM »

You haven't lost your touch over the winter! Those pies look spectacular!!

landras · « **Reply #616 on:** April 01, 2013, 11:46:19 AM »

Very nice looking pies! It is very nice to keep the dough out of the fridge, here in houston temps are around 80 already......Where do you buy the ice cream? how do you serve it? I am thinking very seriously about to incorporate the dipping cabinet too.....thanks

apizza · « **Reply #617 on:** April 01, 2013, 12:16:21 PM »

Signs of spring. Robins and reading The Adventures of Flirting With Fire. Love the posts about your events John. Everything looks great.
Marty

Serpentelli · « **Reply #618 on:** April 01, 2013, 12:23:34 PM »

John,

What's the largest number of people you've ever had at one of your events?

That group there looks like a nice (but hungry!) crowd size.

John K

pabsey · « **Reply #619 on:** April 07, 2013, 08:46:10 PM »

Nice to see someone is out there burnin up pizzas, still freezing and a foot of snow on the ground in Fargo. What % of yeast do you use for a two day rise like that? Casey