Author Topic: Malnatis better be looking over their shoulder  (Read 8094 times)

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Online Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #120 on: Yesterday at 12:24:55 PM »
For mine....
I pull each Cento whole plum out individually and give it a squeeze over a bowl to get water out and then place in a 2nd bowl.....once all in I squeeze/break them up into size I want and then add the thick puree from the can to desired consistency....adjust for salt and that's it. No seasoning for me...I want those as bright and "tomatoey" as possible. I always use a sausage "patty" in mine so that is the "spices".
"Care Free Highway...let me slip away on you"


Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #121 on: Yesterday at 04:56:40 PM »
It must have been tough parting with that beauty, LOL.

Yep.  It looked so good I used that pic on my Pinterest recipe.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Johnny the Gent

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Re: Malnatis better be looking over their shoulder
« Reply #122 on: Yesterday at 09:54:13 PM »
Had the Chicago deep dish urge today.  Inspire by Nate's formula/approach, with a couple minor tweaks: I used 25% fat - half lard and half corn oil. No butter, no olive oil. I used a flour mixture comprised of 93% AP flour (9.8% protein) and 7% semola rimacinata di grano duro.
Il miglior fabbro

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #123 on: Today at 01:42:00 PM »
Had the Chicago deep dish urge today.  Inspire by Nate's formula/approach, with a couple minor tweaks: I used 25% fat - half lard and half corn oil. No butter, no olive oil. I used a flour mixture comprised of 93% AP flour (9.8% protein) and 7% semola rimacinata di grano duro.

Looks good Johnny.  How did it eat?
If you can dodge a wrench you can dodge a ball.