Author Topic: FLIRTING WITH FIRE ! (Read 44709 times)

JConk007 · « **Reply #220 on:** May 06, 2012, 09:20:00 PM »

Thanks Darq ,
From arrival I can be Up and cooking in 1 1/2 hour flat or a touch less. 1 hr 15 min sat!! record ( I was late!) wood is Hard and dry, wood red oak, cherry...
John

JConk007 · « **Reply #221 on:** May 06, 2012, 09:21:21 PM »

I know I am a wimp and its not some fancy home brew but hey this stuff tastes great !

ROOT BEER anyone??
JOhn

JConk007 · « **Reply #222 on:** May 06, 2012, 09:24:25 PM »

ok above was made by a private label maker and I printed it out. I am planning to purchase 12oz. glass specialty soda and water. Labeled by them its a cool way to spread the good word !! and still tack on 100% markup +

John

Redshirt · « **Reply #223 on:** May 07, 2012, 02:31:44 AM »

Very good idea! I have seen it done by several places and it seems to work.

thezaman · « **Reply #224 on:** May 07, 2012, 09:23:15 AM »

john, get your pics up from your last event!!!!

JConk007 · « **Reply #225 on:** May 07, 2012, 10:03:15 PM »

as per Larry I will post some pics from Saturday at Tamarack Lake in Chester NY great venue, beautiful dayand some killer pizzas!! did a quick 55 pies with the help of Micheal Madan owner of Madan Plastics and manufacturer of the artisan dough trays. Quite the stick man as well !! and Tony Bova from PA who drove hpurse to taste the pie and help out thanks to all !!

JConk007 · « **Reply #226 on:** May 07, 2012, 10:10:08 PM »

They were so impressed with the quality and product We will be back here 2 or 3 more times this year!
great spot on the lake. Not crazy just a constant flow of pies we did em all Lemon, Hell boy, Margs, pesto wild leeks (picked there!)

JConk007 · « **Reply #227 on:** May 07, 2012, 10:14:55 PM »

Iadded a full day to my fermentation 17 hr bulk then day in the fridge out to room for 4-6 hours the result ?
OUTSTANDING!!
so here ismy tribute to Paulie Gee !! fermentation wise

JConk007 · « **Reply #228 on:** May 07, 2012, 10:20:23 PM »

More Pauile ish pies

capamando · « **Reply #229 on:** May 07, 2012, 10:23:28 PM »

Johnny C,

Beautiful pies..... what are you using for yeast? ..you must have used on the low side to be able to have dough balls looking like the photos after 4-6 hours in ambient temp. I have been using as little as .15% idy and if I let them stay at room temp for more than two hours, they get somewhat flat and difficult to handle..

Keep those great photos coming!

JConk007 · « **Reply #230 on:** May 07, 2012, 10:24:24 PM »

Had enough yet Larry ? sorry for so many but they were looking and tasting so nice with the extra help I was able to get som decent pics. the leeks "ramps" we picked on site suateed and slice up delicious woods to table

TXCraig1 · « **Reply #231 on:** May 07, 2012, 10:26:55 PM »

John, the pies keep getting better and better. Those are off the charts. Fresh ramps and all, your clients have really got it good. It doesn't get any better then FWF.

CL

JConk007 · « **Reply #232 on:** May 07, 2012, 10:28:44 PM »

ok Desert anyone Nutella ,carmelized confectioners sugar stuffed with Banana and Marshmellow. and my Mugniani signature pie !
what a day and a great start to the season !
by the way I am booked for May 12,19,25 June 2,9,16,23, and a few in august

ye ha!!

TXCraig1 · « **Reply #233 on:** May 07, 2012, 10:33:47 PM »

Quote from: JConk007 on May 07, 2012, 10:28:44 PM

by the way I am booked for May 12,19,25 June 2,9,16,23, and a few in august ye ha!!

I can see why. Time to raise prices???

JConk007 · « **Reply #234 on:** May 07, 2012, 10:39:48 PM »

.16 IDY keep in mind they were in gthe fridge for over 8 hours then took the ride in the cool prep table then stagger coming out after 2 racks 265 Grams I tried to put a few less in each tray to not trash them on the way out worked nicley ! will do that again
Thanks Craig !! not quite the garage but working on it !
Oven was in the zone ! 750 -800 floor and never moved the coals just kept nice flame
The lemon Pie was a huge hit did about 10 of them !!
more you ask , ok enoughs enough but we made over 50
little boy asked " do you guys take a picture of every pizza you make ?" no only 23 of them

TXCraig1 · « **Reply #235 on:** May 07, 2012, 10:51:09 PM »

You're really getting some awesome lift with that dough.

JConk007 · « **Reply #236 on:** May 07, 2012, 10:58:05 PM »

Forcella Mixer rules! Finshed dough temp was 74 degress after 12 min of mix
I dont use starter or anything, but a do a minimum 20 min. autolyse allways have, even with the caputo If I just didnt have that pesky day job I would try it but- Family, then pizza, then work, then starter oops out of time.
Back to the quotes !

deb415611 · « **Reply #237 on:** May 08, 2012, 06:38:44 AM »

beautiful pies john

JConk007 · « **Reply #238 on:** May 08, 2012, 07:41:42 AM »

Thanks all ! If anyone klnows where I can get the fitted table cover would like to complete the look and shake the picnic tablecloths
Thanks Armando ! Ordering today!

communist · « **Reply #239 on:** May 08, 2012, 09:23:00 AM »

Wow John, your pies are looking fantastic! Mark