Author Topic: To Gouda...with Love (Read 4634 times)

Chicago Bob · « **Reply #20 on:** August 28, 2012, 01:15:56 AM »

Quote from: JConk007 on August 28, 2012, 12:58:45 AM

nice work Bob!
gouda is good , gouda is great ,now we thank him for this cheese
John

My sentiments exactly John....dang, it's sorta like you almost read my mind sometimes.

,
Thanks for the compliment....rev on brother, rev on!

rcbaughn · « **Reply #21 on:** August 28, 2012, 02:34:45 AM »

Quote from: TXCraig1 on August 28, 2012, 12:50:29 AM

The tight kidney in your cabrito tacos? Fresh, and I mean fresh, blood with a little lemon juice? Salted balls that could still do a doe justice? Quickly grilled eyes of a tuna with the attached muscles still twitching? Come spend a week with me and my boys.

I'd give anything if I could get ahold of all that, I absolutely love foods that most people run from, and usually they turn out to be amazingly flavorful. I guess that comes from not wanting to waste anything from an animal. I think it's a shame to see most hunters in my area kill a buck and only take the head and back-strap. All the rest of the animal, legs and all, gets pitched off the truck in the woods for the coyotes and buzzards to eat. Deer heart sounds so good right now that it makes me sick to think about it.

I would give anything if my dad cared about cooking and eating good food like you do. I absolutely love my dad and family, but a weekend eating with a family like yours would be pretty awesome. Your boys are lucky to have a dad with such good tastes and the ability to make it all happen in the kitchen.

TXCraig1 · « **Reply #22 on:** August 28, 2012, 09:09:17 AM »

Thank you.

My dad isn't much like this either.

Don K · « **Reply #23 on:** August 28, 2012, 09:43:46 AM »

That Gouda pie looks mighty tasty Bob. I have always loved Gouda. I have used it on pizza before but only blended with mozz and/or provolone. I'll have to give 100% Gouda a try. I plan on making a trip to Amish country soon. The Gouda that I have got from Heini's is really good. +1 to smoked Gouda too.

Chicago Bob · « **Reply #24 on:** August 28, 2012, 12:23:40 PM »

Thank you Don, this here was a blend just like you've done. Bout 50% Gouda....I want to try it with more too.

"Quickly grilled eyes of a tuna with the attached muscles still twitching?" That might be kinda spooky Craig...think I'd have to flip 'em over, I don't like to be watched while I eat!

Chicago Bob · « **Reply #25 on:** August 29, 2012, 12:48:42 PM »

test pic for latest Gouda...trying to learn how to resize things differently...

pizzaneer · « **Reply #26 on:** August 29, 2012, 12:54:20 PM »

try resizing the original to 800 x 600. Thats a nice large picture, but not too large for the forum.

Just make sure you save the resized pic as something new, or you will overwrite your original...

Chicago Bob · « **Reply #27 on:** August 29, 2012, 12:59:51 PM »

Quote from: pizzaneer on August 29, 2012, 12:54:20 PM

try resizing the original to 800 x 600. Thats a nice large picture, but not too large for the forum.

Just make sure you save the resized pic as something new, or you will overwrite your original...

Thanks so much...I was jus about to go researching and I get agravated try'in to figure this stuff out

saved me a bunch of time Brian!

rcbaughn · « **Reply #28 on:** August 29, 2012, 08:05:35 PM »

Great looking pie Bob. I love that style of pizza that has a nice browned layer of cheese. Gives it that extra oomph of flavor and never let's the pie be wet or soggy.

Chicago Bob · « **Reply #29 on:** August 29, 2012, 09:52:59 PM »

Thanks Cory...but lets get down to some real business here

This is 75% Gouda with mozz an provo....I can really taste her now and boy I likey!
And this is on one of my spiced up puree Chi-town thins. Borden's shredded "Gouda "(man I luv that word) behaves real good an plays well with others. No freaky oil off and melts seamlessly with the other cheeses producing no sort of graininess or separation. Primo Pizza Love indeed!

Chicago Bob · « **Reply #30 on:** August 29, 2012, 09:54:11 PM »

altro amore...

rcbaughn · « **Reply #31 on:** August 29, 2012, 10:16:12 PM »

The color on that cheese and crust is something I have never been able to get on my Chicago thin attempts. Ever. I have a few things to learn from you on this style pie for sure. The way the crust is golden without any black spots is something I've had trouble with, and my cheese always goes from light to black way to quickly, hard to get it right at that perfect spot without undercooking or overcooking the crust.

That cheese looks so moist too and the crust looks like it has just the right amount of oil on it. I'd love a slice of that right about now. Great job on that. BTW, what kind of camera do you use? You may have said in a thread but I don't really remember.

TXCraig1 · « **Reply #32 on:** August 29, 2012, 11:18:08 PM »

That pie takes GBD to the next level - G²BD

Golden Brown and Delicious Gouda Pie!

norma427 · « **Reply #33 on:** August 30, 2012, 07:53:15 AM »

Bob,

Your pictures of your recent pie look very tasty.

Great job!

Norma

Pizza De Puta · « **Reply #34 on:** August 30, 2012, 11:55:34 AM »

Wow! Those look great!!

I didn't think gouda would be acceptable on a pizza--should have known better. One of the world's best (finished 4th in the world) micro cheese factories is just 600 yards from my house!! He's known as the Dutchman and sells all variations of gouda from the factory gift shop.

http://www.oakdalecheese.com/

What would you recommend and in what percentage with mozz? I'm pumped, this would make a great menu item!!!

sotaboy · « **Reply #35 on:** August 30, 2012, 05:41:19 PM »

What dough recipe did you use, and how did you bake it?

Chicago Bob · « **Reply #36 on:** September 01, 2012, 12:47:08 PM »

Thank you everyone.....

sota; loowaters thin,double the salt&yeast and 50% more oil. 450 oven middle rack, perforated pan on top of stone.
pizza puta; already stated...

pizzaneer · « **Reply #37 on:** September 01, 2012, 12:57:52 PM »

Gouda in my area is running 10.91 per lb. How much did you put on?

Chicago Bob · « **Reply #38 on:** September 01, 2012, 01:02:53 PM »

Quote from: pizzaneer on September 01, 2012, 12:57:52 PM

Gouda in my area is running 10.91 per lb. How much did you put on?

It's jus cheap grocery store Bordens pre shred stuff Brian but it tasted good an melts real nice. 12oz. on a 12incher...3oz of that was mozz/provo

FeCheF · « **Reply #39 on:** September 01, 2012, 08:25:15 PM »

Quote from: Chicago Bob on August 27, 2012, 10:37:11 PM

And here I thought you were an Iron Chef in progress kid....tisk,tisk,tisk!! What are we gonna do with you Cory......

Im the real iron (fe) chef! and btw, with a name like goooouda it has to be good right?

I might try this cheese. I have come to a conclusion that its all about the cheese and toppings and not so much the dough. Lately ive been very disapointed in my pizza's and have been ordering from PJ's alot.