Author Topic: Calabrian chili oil - how I make it.  (Read 23663 times)

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Offline Bob1

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Re: Calabrian chili oil - how I make it.
« Reply #60 on: September 08, 2012, 01:13:36 PM »
I ordered the Tutto Calabria thru Amazon. they should arrive next week. Can't wait to try them, and the oil, out!

Ev,
I was just at Bova and they carry the long and short Tutto Calabria for 7 something a jar.


Offline Ev

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Re: Calabrian chili oil - how I make it.
« Reply #61 on: September 08, 2012, 01:25:31 PM »
Thanks Bob, but even at 8 something plus shipping the 2 jars I ordered, it's still cheaper for me than the hour and 20-30 minutes of highway driving to get to Bova from here. Next time I'm in the neighborhood though.......... :D

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #62 on: September 08, 2012, 04:11:49 PM »
Here's an 18" "margherita" NY pizza with fresh basil, calabrian chilis and TxCraig's chili oil.

Fresh out of the oven.  Anybody hungry?  Come on over!   ;D
« Last Edit: September 08, 2012, 06:11:20 PM by Pizza De Puta »
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #63 on: September 08, 2012, 04:18:05 PM »
Here's an 18" "margherita" NY pizza with fresh basil, calabrian chilis and chili oil.

Fresh out of the oven.  Anybody hungry?  Come on over!   ;D

Dang that looks good. If I was anywhere near...
I love pigs. They convert vegetables into bacon.

Offline pizzaneer

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Re: Calabrian chili oil - how I make it.
« Reply #64 on: September 08, 2012, 04:22:16 PM »
Wow, 18"   :o  That's really impressive.  Guess you're getting that deck oven nailed for NY.   Any shots of making it / launching it?  I have enough trouble with 14", can't even picture a beast like that flying off a peel.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline RobynB

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Re: Calabrian chili oil - how I make it.
« Reply #65 on: September 08, 2012, 04:22:56 PM »
Gorgeous photo of gorgeous pizza!  I'm only 2+ hours from you - one of these days when you're open....   ;)

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #66 on: September 08, 2012, 05:51:15 PM »
Dubbed "Smokey and the Bandit" this pizza my last today.  It features smoked ham, linguica, bacon, smoked mozz, fresh mozz, calabrian oil, along with home-grown basil and tomatoes.  Bake time 3:45 in the Mighty Blodgett for this 18" NY style pie.  My son just came home following a 3-hour drive from college with a bunch of buddies.  Hungry kids everywhere, pizza anyone?
« Last Edit: September 08, 2012, 09:23:17 PM by Pizza De Puta »
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Online Pete-zza

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Re: Calabrian chili oil - how I make it.
« Reply #67 on: September 08, 2012, 05:53:16 PM »
RE,

What was the reaction of your taste testers?

Peter

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #68 on: September 08, 2012, 05:56:24 PM »
RE,

What was the reaction of your taste testers?

Peter

They are college kids.  They'd eat road kill!  They ate like they hadn't eaten in weeks.  Must be that popcorn and Top Ramen diet they'd been on.
« Last Edit: September 08, 2012, 09:51:03 PM by Pizza De Puta »
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Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #69 on: September 08, 2012, 06:01:55 PM »
Smokey and the Bandit Crust.

Edit:  Just tried it . . . not bad.  72 hour proof with a punchdown reball at 48 hours.  Got lucky on this one!
« Last Edit: September 08, 2012, 09:51:56 PM by Pizza De Puta »
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Offline deb415611

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Re: Calabrian chili oil - how I make it.
« Reply #70 on: September 08, 2012, 06:30:45 PM »
Beautiful pizzas especially that chili one

Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #71 on: September 08, 2012, 06:49:18 PM »
Smokey and the Bandit Crust anyone?

Edit:  Just tried it . . . incredible.  72 hour proof with a punchdown reball at 48 hours.  Got lucky on this one!

I doubt that luck had anything to do with it.
I love pigs. They convert vegetables into bacon.

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #72 on: September 08, 2012, 08:30:58 PM »
Made five pizzas:  Cheese, margherita w/calabrian chili, pepperoni and mushroom, salami and sausage, and Smokey and the Bandit.  Favorite amongst the kids was the calabrian chili margherita--good eye Deb.  We'll definitely will have to add this to our proposed menu . . . now I just have to think of a catchy name . . . !

My gosh, those 10 kids just hopped in the car are headed back to school, there isn't a morsel left.  Those weren't taste testers, they were locust!  Wiped-out all five, 18" pizzas, and one of Maria's exquisite coconut cream pies!!  Didn't get much information other than that they were at least edible and they liked the "chili one".  Spent $250 on groceries yesterday and get to go shopping again tomorrow LOL!

BTW, Craig, the sausage modification recipe you provided in another thread was outstandingly good!  Definitely keeping this one!!  Thank you for sharing sir!!
« Last Edit: September 08, 2012, 09:58:39 PM by Pizza De Puta »
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #73 on: September 08, 2012, 08:56:26 PM »
Favorite amongst the kids was the calabrian chili margherita--good eye Deb.  We'll definitely will have to add this to our proposed menu . . . just got to think of a catchy name . . . !

Hummm... maybe there is someone you might want to name it after...  ;D
I love pigs. They convert vegetables into bacon.

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #74 on: September 08, 2012, 09:13:42 PM »
 
Hummm... maybe there is someone you might want to name it after...  ;D

Calabrian Craigherita?   :chef:
« Last Edit: September 08, 2012, 09:15:37 PM by Pizza De Puta »
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #75 on: September 08, 2012, 09:16:07 PM »
That has potential.
I love pigs. They convert vegetables into bacon.

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #76 on: September 16, 2012, 11:33:34 PM »
Here's today's experiments:  Calabrian Chilis and Chili Oil on a "Mahalo",  featuring fresh honey BBQd pineapple and black forest ham with fresh basil garnish on an 18" pie.
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Offline Jackie Tran

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Re: Calabrian chili oil - how I make it.
« Reply #77 on: September 16, 2012, 11:55:15 PM »
That sounds like a great combo.  Looks delicious too.  :chef:

Offline Pizza De Puta

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Re: Calabrian chili oil - how I make it.
« Reply #78 on: September 16, 2012, 11:56:32 PM »
Our 18" "Senorita Rita" NY style pizza influenced by the Margherita with a Calabrian Chili zinger.
« Last Edit: September 17, 2012, 12:04:52 AM by Pizza De Puta »
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Offline TXCraig1

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Re: Calabrian chili oil - how I make it.
« Reply #79 on: September 17, 2012, 08:41:03 AM »
Beautiful.
I love pigs. They convert vegetables into bacon.


 

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