Author Topic: Trapped behind knowledge - need help  (Read 5575 times)

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Offline Bill/SFNM

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Re: Trapped behind knowledge - need help
« Reply #25 on: June 08, 2012, 08:27:08 PM »

Ok listen up, it's time you heard this and heard it good. Being an internet tough guy is a guaranteed fool proof way of telling everyone exactly how small you are as a man.

Personal attacks are NOT tolerated on this forum. Please focus discussions on the topic of pizza.


Offline mcalohan

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Re: Trapped behind knowledge - need help
« Reply #26 on: June 08, 2012, 09:14:52 PM »
Oh... ok, I got it. So long as I don't word it personal, I'm allowed to say what I want right? Like those two "trolling me", that's cool right? Inciting a fight is fine so long as you don't actually take a swing. Ok, got it. Thanks dude.

Offline Bill/SFNM

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Re: Trapped behind knowledge - need help
« Reply #27 on: June 08, 2012, 09:18:53 PM »
Oh... ok, I got it. So long as I don't word it personal, I'm allowed to say what I want right? Like those two "trolling me", that's cool right? Inciting a fight is fine so long as you don't actually take a swing. Ok, got it. Thanks dude.

Exactly. You can say someone's pizza sucks and engage in lively debate about the reasons you think that may or may not be true. You may not engage in negative personal comments. Feel free to contact Steve, the owner of this list, if you have problems with this policy. 

Offline mcalohan

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Re: Trapped behind knowledge - need help
« Reply #28 on: June 08, 2012, 09:23:29 PM »
Nope, we're 100% clear. I ain't gonna be a problem bro. I had a little venom in my comment but it honestly did come from the heart with positive intentions. It was a jab and I ain't gonna argue with ya but I do want it to be known that it did come from a place of love.

Offline pizzaneer

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Re: Trapped behind knowledge - need help
« Reply #29 on: June 08, 2012, 09:34:11 PM »
In the spirit of love, allow me to ask you AGAIN what makes your pizza special.   

Your pie pictures are nothing out of the ordinary. 

So if you could answer the pizza-related question I have asked, we can just move on. 

I'm certainly not going to drop down to personal attacks, why would I? Why would anyone here do that?  The point of this forum is that we all HELP each other, not waste each other's time in silly, parochial little mind games.

And... trolls suck.  I'm not one.  Ask anyone.



I'd rather eat one good meal a day than 3 squares of garbage.

Offline mcalohan

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Re: Trapped behind knowledge - need help
« Reply #30 on: June 08, 2012, 11:05:46 PM »
What makes it special is exactly what I said. I've never seen, or heard of, or been able to find through research, anyone making dough the way I do and I'm unsure what to do about it. It is a commercially viable recipe which makes it valuable. I ain't real big on money as it perpetuates inequality but I live in America.

I've been told it's amazing and as a lifelong pizza lover/worker/manager I know it is amongst the best I've ever eaten. Yeah I know everyone thinks that their kid is special when it is simply the result of reproduction but this one is different and I'm kind of at a loss..... this ain't something I created last week, I've been carrying this around for a while.

A private investor is probably gonna be the only way I could ever get a place open and I have thought about it quite a bit. Gonna do a super thin for lunch, I'll post a pic.

Offline pizzaneer

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Re: Trapped behind knowledge - need help
« Reply #31 on: June 08, 2012, 11:19:24 PM »
Gonna do a super thin for lunch, I'll post a pic.

Ok. Looking forward to it.
I'd rather eat one good meal a day than 3 squares of garbage.

Offline SinoChef

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Re: Trapped behind knowledge - need help
« Reply #32 on: June 09, 2012, 05:46:31 AM »

In my experience, "Secret Recipes" and "Proprietary Blends" are great for marketing. Like the 11 secret herbs and spices campaign.

My advice to anyone looking to open any kind of food service venue is "Kitchen Nightmares" from Ramsey. Watch them all over and over, till you have each one memorized. Ego is a killer in this business. And much like the Dog Whisper guy works very little with the actual dog, Ramsey spends 90% of his time adjusting the owners mentality.

Pizzeria Bianco is one of the best in the entire world. So how does this happen?

http://www.google.com.hk/search?q=dominos+Phoenix,+AZ&hl=en&newwindow=1&safe=strict&client=firefox-a&hs=mGJ&rls=org.mozilla:en-US:official&prmd=imvns&source=univ&tbm=plcs&tbo=u&sa=X&ei=3RjTT9L3CNGjiAfW_q2bAw&ved=0CCEQtQM&biw=1024&bih=434


Offline Chicago Bob

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Re: Trapped behind knowledge - need help
« Reply #33 on: June 09, 2012, 07:44:23 AM »
Ok this is what I made tonight. Went with a nice hand tossed style.
http://smg.photobucket.com/albums/v234/mjcalohan/?action=view&current=IMG_20120608_190847.jpg


mcalohan,

Boy, you're right...your pizzas really are special! Your "nice hand tossed style" pizza you "made tonight" also made an appearance in the slide show you posted earlier in the day. http://www.pizzamaking.com/forum/index.php/topic,19493.msg190890.html#msg190890

Wait!! Lemme guess....the clown must know your recipe too....awesome!!   How do I get in touch with him?
Thanks!

Bob
"Care Free Highway...let me slip away on you"


Online Tscarborough

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Re: Trapped behind knowledge - need help
« Reply #34 on: June 09, 2012, 10:25:40 AM »
But when you change it to "pizza pheonix AZ" you get this:

http://www.google.com.hk/search?hl=en&newwindow=1&safe=strict&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&biw=1024&bih=629&tbm=plcs&q=pizza+Phoenix%2C+AZ&oq=pizza+Phoenix%2C+AZ&aq=f&aqi=g-c1g1g-c8&aql=&gs_l=serp.3..0i7j0j0i7l8.16714.17666.0.18857.5.5.0.0.0.0.84.395.5.5.0...0.0.0TneI2goZtM


I'll take a stab at your dough.  It is a low hydration (say 55%) using AP flour, it has oil and probably powdered milk.  Those pizzas don't look bad at all.

Offline Don K

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Re: Trapped behind knowledge - need help
« Reply #35 on: June 09, 2012, 10:42:20 AM »
My advice to anyone looking to open any kind of food service venue is "Kitchen Nightmares" from Ramsey. Watch them all over and over, till you have each one memorized. Ego is a killer in this business. And much like the Dog Whisper guy works very little with the actual dog, Ramsey spends 90% of his time adjusting the owners mentality.
This is sound advice. Check your ego at the door and adjust your attitude. Unless you are a marketing genius and know the ins and outs of starting a successful restaurant business, you are going to need lots of help from people that do. I don't care how good this super secret recipe/method that you have is, you will fail without the proper attitude. You came here with only a vague description of what it was that you want help with, and then berated and insulted the few people that tried to give their honest opinion based on the limited information that you gave them. There are no trolls here.

I'm still not sure what exactly it is that you are asking the members of this forum to help you with. If you are looking for advice on how to secure investors for venture capital, then I know a little about that. You will have a hard time finding someone that is going to invest in your venture if you have no skin in the game. If you have no money invested in the project then you are going to have to demonstrate to the investor that you have a lot of dedication, knowledge, a plan, and the ability to make it successful. It's going to take more than just a super secret dough recipe/method to convince him to assume 100% of the risk in the venture.

If you have no business knowledge or experience then perhaps what you need is a partner and not an investor.
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Offline Meatballs

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Re: Trapped behind knowledge - need help
« Reply #36 on: June 09, 2012, 11:20:11 AM »
Really, I don't see what could be so groundbreaking about pizza dough.  Unless its a dry mix hydrated with no kneading immediately before use and then tops and bakes itself with solar energy resulting in precut slices in a box... I'm sure somebody has done it before.  Pizzas look ok, not groundbreaking, so I assume it must be the process.  Just wondering why everybody is all atwitter...

Ron

Offline CDNpielover

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Re: Trapped behind knowledge - need help
« Reply #37 on: June 09, 2012, 11:20:42 AM »
I agree with the others... those pies don't look that good at all.  Had you checked your attitude at the door, you would have received a TON of great advice and encouragement, but since you're acting like a kid people are just going to tell you how it is.

Offline Chicago Bob

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Re: Trapped behind knowledge - need help
« Reply #38 on: June 09, 2012, 11:26:34 AM »


I'll take a stab at your dough.  It is a low hydration (say 55%) using AP flour, it has oil and probably powdered milk.  Those pizzas don't look bad at all.
Yes, you are probably very close on pics 6-8 but all the rest look different from one another IMO. #5 looks like the pepperoni was nuked and then put on after the pizza was baked...never seen that before.
"Care Free Highway...let me slip away on you"

Offline CDNpielover

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Re: Trapped behind knowledge - need help
« Reply #39 on: June 09, 2012, 11:35:17 AM »
if it was me, i would really be trying to improve my top browning, and also crust browning.  in those pics, most of the pies looked undercooked (except for the ones where the crust is burned, of course).

Online Tscarborough

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Re: Trapped behind knowledge - need help
« Reply #40 on: June 09, 2012, 12:02:37 PM »
Yeah, those were the ones I was looking at.  I'll go further and say the oil is probably shortening.

Offline Chicago Bob

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Re: Trapped behind knowledge - need help
« Reply #41 on: June 09, 2012, 12:13:01 PM »
Yeah, those were the ones I was looking at.  I'll go further and say the oil is probably shortening.
Because of the extra darkening on the outer rim of the crust even though the whole crust is exposed? (except 6-8)
"Care Free Highway...let me slip away on you"


Online Tscarborough

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Re: Trapped behind knowledge - need help
« Reply #42 on: June 09, 2012, 12:57:28 PM »
No, the tiny blistering on 6-8.

Offline Chicago Bob

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Re: Trapped behind knowledge - need help
« Reply #43 on: June 09, 2012, 01:10:53 PM »
Thanks Tscarborough, I saw that but didn't suspect cause he also appears to have tried to put parm. on the rim too.
"Care Free Highway...let me slip away on you"

Offline mcalohan

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Re: Trapped behind knowledge - need help
« Reply #44 on: June 09, 2012, 01:32:34 PM »
roflmao hahahahA! That's some funny stuff. Dude for real, go back and read all that from after yesterday, oh man that's funny. My ego blah blah blah. I also saw a few "personal attacks" but whatever.  

I'm making lunch now, I was gonna just toss the pics up but I checked as I'm waiting for the oven to heat up. Oh man, that was funny. Internet forums are exactly like high school. Some of you really should put a lot of thought into that.

I might go back and read some of that, but I doubt it. What I skipped through was pathetic enough. I know what I can do, I know what I've got, a couple of random yahoo's are not gonna make a dent in MY ego. I'm not smart.
« Last Edit: June 09, 2012, 01:35:46 PM by mcalohan »

Offline Chicago Bob

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Re: Trapped behind knowledge - need help
« Reply #45 on: June 09, 2012, 01:47:02 PM »
Have a nice life....BYE!!
"Care Free Highway...let me slip away on you"

Offline mcalohan

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Re: Trapped behind knowledge - need help
« Reply #46 on: June 09, 2012, 02:00:40 PM »
Bob, I dunno what to tell you man, you're not being smart right now though because I made that hand tossed pizza last night for the sole purpose of taking pictures of it. So, whatever man. You know more than I do.

I see a whole lot of people on here talking a bunch of smack when they make their pizzas with thermometers and gram scales. Putting together a model isn't an accomplishment, it's just a task you walked through.

Online Tscarborough

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Re: Trapped behind knowledge - need help
« Reply #47 on: June 09, 2012, 02:13:34 PM »
I don't think I will respond to you any more, Good Day!

Offline Chicago Bob

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Re: Trapped behind knowledge - need help
« Reply #48 on: June 09, 2012, 02:13:43 PM »
Dude.... I said goodbye nicely....OK ?!!
"Care Free Highway...let me slip away on you"

Offline Don K

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Re: Trapped behind knowledge - need help
« Reply #49 on: June 09, 2012, 02:22:14 PM »
Good luck mcalohan. I hope you find your way out from behind your knowledge.
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