Author Topic: Bakes out of my kitchen oven til blackstone arrives!  (Read 8992 times)

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Offline Obsauced

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Obsauced Neapolitan Adventure
« Reply #50 on: June 15, 2015, 02:23:45 AM »
new name?
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Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #51 on: June 19, 2015, 06:49:59 AM »
Super simple pie last night. Peas, lemon vinaigrette, ricotta. Next time I might just used thinly sliced lemons
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Offline zwarbles

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #52 on: June 19, 2015, 06:56:54 AM »
Very interesting. How did that taste?  The lemon didn't overpower it?
Pat

Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #53 on: June 19, 2015, 08:09:58 AM »
Very interesting. How did that taste?  The lemon didn't overpower it?

I honestly thought the Parm did. We use Meyer lemons so they tend to be a lil sweeter than tart.
other thing to I wish I was able to elevate the peas more because the taste was almost nonexistent
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Offline belotj

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #54 on: June 19, 2015, 08:55:59 AM »
I honestly thought the Parm did. We use Meyer lemons so they tend to be a lil sweeter than tart.
other thing to I wish I was able to elevate the peas more because the taste was almost nonexistent

You may want to try a pea pesto type approach and vary one of these recipes by holding back some the whole peas rather than blending them.  In my experience you need a good amount of salt to maintain or enhance the pea flavor.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe.html

http://allrecipes.com/recipe/green-pea-pesto/

EDIT: That pie does look delicious though!  Can I add a little post bake prosciutto to my order?!

« Last Edit: June 19, 2015, 08:58:13 AM by belotj »
Jeff

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Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #55 on: June 19, 2015, 07:27:22 PM »
You may want to try a pea pesto type approach and vary one of these recipes by holding back some the whole peas rather than blending them.  In my experience you need a good amount of salt to maintain or enhance the pea flavor.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe.html

http://allrecipes.com/recipe/green-pea-pesto/

EDIT: That pie does look delicious though!  Can I add a little post bake prosciutto to my order?!

thanks for the tip and the recipe. I'll try it out next time!

Rubrics does this pie called the Tie Dye pizza (red sauce, vodka sauce and pesto) I'll maybe try it with my sake sauce (sans red sauce) since I already have edamame on that combo
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Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #56 on: November 09, 2015, 07:04:47 AM »
Hey guys! So I took a break from creating some pizzas to pick up my project where I left it off. It's called Pie and I. In its original concept I just followed different pizza makers around and just detailed their day to day life. As the project grew I realized that the project is much bigger than that and will have some sort of "food and travel" vibe to it like lets say "Pizza Cuz" and "Triple D"

Here is the trailer and it'll mean so much if you check it out.

https://www.youtube.com/embed/3yVAKmxttyQ
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Online HBolte

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #57 on: November 09, 2015, 07:26:33 AM »
I think it's a great idea. Looks good but you'll need a steady cam or even a mono pod to steady the image.
Hans

Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #58 on: November 09, 2015, 08:28:56 AM »
I think it's a great idea. Looks good but you'll need a steady cam or even a mono pod to steady the image.

thanks good to know! a lot of my shots were handheld but this time around i'm bringing in the big guys to help
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Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #59 on: January 08, 2016, 02:12:45 PM »
Back to pizza making. After following Craig's and Omid's thread I finally got some wine crates. These will be handy in playing with high hydration doughs! More stuff to lay around in my already crowded kitchen
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Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #60 on: May 06, 2016, 10:34:22 AM »
I'm back!

100%
62.5
2.8%
.1% CY

Lamb Sausage, Carmelized Onion, Mint Pesto, Goat Cheese

Mozzarella di Bufala, Sauce, Arugula, Pecorino, Prosciutto
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Offline foreplease

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #61 on: May 10, 2016, 09:25:27 PM »
All very impressive. My only comment or critique is that I have not seen a mushroom mentioned anywhere in all your work. Is this intentional? Do you not like them yourself? Are they part of the plan and I overlooked it?

It's a small matter but may be worth considering if you are offering pizza to the public. Again, very nice work.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream


Offline Obsauced

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Re: Bakes out of my kitchen oven til blackstone arrives!
« Reply #62 on: May 18, 2016, 10:42:41 AM »
All very impressive. My only comment or critique is that I have not seen a mushroom mentioned anywhere in all your work. Is this intentional? Do you not like them yourself? Are they part of the plan and I overlooked it?

It's a small matter but may be worth considering if you are offering pizza to the public. Again, very nice work.

Thank you! It is pretty much intentional. The mushroom pies i created weren't that great aesthetically. At the new restaurant I'm at I have a Truffle Burrata Pie that's more pleasing to the eyes.

When I make pizzas at home I avoid mushrooms like the plague, it's my least favorite topping.
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