Author Topic: The Thread of Shame.........  (Read 11468 times)

0 Members and 1 Guest are viewing this topic.

Offline Tampa

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 1530
Re: The Thread of Shame.........
« Reply #100 on: March 31, 2014, 03:13:21 PM »
Dave,

It got a little soggy in the landslide spot and stuck to my steel and when I tried to retrieve it with the metal peel, it tore and then it sank through the cooling rack when I put it there to cool off.  I love this thread, it makes laugh  :-D
Thanks for sharing 'the rest of the story'.  That last bit is my favorite part.  Anyone can make a slider.
Dave


Offline brontolo

  • Registered User
  • Posts: 4
  • Location: Silicon Valley
  • Friday night - pizza, movie, couch, beer.
Re: The Thread of Shame.........
« Reply #101 on: April 03, 2014, 01:30:11 AM »
My wife likes pizza bianca to make sandwiches the next day so I usually make one when I making pizza for dinner. But sometimes the pizza bianca does interesting things. I get the feeling aliens came to earth in a little pizza spaceship...

And consistency is the name of the game in making good pizza, so I did it again...
My quest for the perfect pizza will never end, probably because the journey is so delicious!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21133
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Thread of Shame.........
« Reply #102 on: April 10, 2014, 07:15:39 AM »
From the recipe I tried out at Reply 977 http://www.pizzamaking.com/forum/index.php?topic=25401.msg311188#msg311188  A total disaster.  :-D  Remind me if I ever say I want to try something like that again not to do it.

Norma
Always working and looking for new information!

Offline waltertore

  • Vendor
  • *
  • Posts: 1298
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: The Thread of Shame.........
« Reply #103 on: April 17, 2014, 01:40:14 PM »
This baby was hiding in the back corner of our lower oven since Monday (4days!!!).  I had been smelling burning but couldn't figure it out.  It is poppy seeded topped (bagel).  Walter

Offline dmckean44

  • Registered User
  • Posts: 225
  • Age: 36
  • Location: San Diego
  • pizza pizza
Re: The Thread of Shame.........
« Reply #104 on: April 17, 2014, 01:45:29 PM »
Wow, I'm surprised there's anything left after four days.

Offline waltertore

  • Vendor
  • *
  • Posts: 1298
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: The Thread of Shame.........
« Reply #105 on: April 17, 2014, 02:01:16 PM »
Wow, I'm surprised there's anything left after four days.

It has lost all its hydration and is like charcol.  That was 32 hours of 550 degrees plus the cool down time on the oven which is a few hours.  I think it looks pretty cool.  I have 2 bagels now like this and over the summer will make a mobile to hang in the kitchen and add to it as we burn more.  Walter
« Last Edit: April 17, 2014, 02:46:15 PM by waltertore »

amyamrap

  • Guest
Re: The Thread of Shame.........
« Reply #106 on: April 17, 2014, 02:27:19 PM »
That was 24 hours of 550 degrees plus the cool down time

LOL!! That's pretty funny!

When you think about it an unheralded pleasure of pizza making is the simple act of playing with fire.



Offline waltertore

  • Vendor
  • *
  • Posts: 1298
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: The Thread of Shame.........
« Reply #107 on: April 17, 2014, 02:48:14 PM »
LOL!! That's pretty funny!

When you think about it an unheralded pleasure of pizza making is the simple act of playing with fire.

It was funny.  I kept smelling burnt and couldn't figure out where it was coming from.  The back of the lower big old deck oven is dark and little bagels can get lost in the corners when using the peel to get them off the stones.  Walter

Offline Smokey Dough

  • Registered User
  • Posts: 42
  • Location: Apple Valley, MN
  • I Love Pizza!
Re: The Thread of Shame.........
« Reply #108 on: April 17, 2014, 03:02:43 PM »
WOW!   That is funny! :-D

When I was in the baking class at the Culinary Institute of America we did the same thing to an entire sheet tray of hand made crissants.  We pulled them out the following morning as class was beginning.  We, the class thought it was funny...the Chef didn't.

Tom

Offline chasenpse

  • Supporting Member
  • *
  • Posts: 346
  • Location: New York
    • Battle Hill Media
Re: The Thread of Shame.........
« Reply #109 on: April 17, 2014, 03:25:53 PM »
This baby was hiding in the back corner of our lower oven since Monday (4days!!!).  I had been smelling burning but couldn't figure it out.  It is poppy seeded topped (bagel).  Walter

And here I thought it was supposed to be a chocolate doughnut with sprinkles.
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9573
  • Location: North Carolina
  • Easy peazzy
Re: The Thread of Shame.........
« Reply #110 on: April 17, 2014, 10:35:21 PM »
And here I thought it was supposed to be a chocolate doughnut with sprinkles.
:-D  Very tiny sprinkles.

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

Offline Gags

  • Registered User
  • Posts: 242
  • Location: Huntington Beach, CA
Re: The Thread of Shame.........
« Reply #111 on: April 18, 2014, 11:30:06 AM »
It was funny.  I kept smelling burnt and couldn't figure out where it was coming from.  The back of the lower big old deck oven is dark and little bagels can get lost in the corners when using the peel to get them off the stones.  Walter

Yeah, but, like, how'd it taste?



 ;D
"I'd trade it all for just a little bit more"

Offline waltertore

  • Vendor
  • *
  • Posts: 1298
  • Location: granville ohio
    • The Smiling With Hope Bakery
Re: The Thread of Shame.........
« Reply #112 on: April 18, 2014, 03:14:05 PM »
Yeah, but, like, how'd it taste?



 ;D

Like a charcol  I imagine :)  I am 6'2" and the lower deck oven makes me get on my knees to really survey the back corners.  We had a Columbus news channel in filming for an upcoming story and I didn't pay close enough attention when getting them out.  It will make a cool part of the mobile I am going to make from our burned to charcol stuff. I have 2 bagels and a few dog biscuits so far.  We had this pizza that got left in for a hour or so but it was not sturdy enough to warrant hanging.  Believe it or not we do make decent stuff sometimes  :-D   Walter

Online jsaras

  • Supporting Member
  • *
  • Posts: 455
  • Location: Northridge, CA
Re: The Thread of Shame.........
« Reply #113 on: April 18, 2014, 10:23:11 PM »
I've been burning my rims too much since installed the "cheeseflector" on my Blackstone.  My IR thermometer decided to misbehave, so I'm guessing the temp was in the 650 range for 4 minutes. 

The dough was a 24-hour IDY room temp ferment using a 50-50 blend of Pendleton Power Flour and GM Bread Flour.  The 63% hydration was a bit low. I preferred the 65% pizza I made last week.  However, since I used a starter I don't know if that's a real apples-to-apples comparison.
Things have never been more like today than they are right now.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 9573
  • Location: North Carolina
  • Easy peazzy
Re: The Thread of Shame.........
« Reply #114 on: April 18, 2014, 10:57:34 PM »
Like a charcol  I imagine :)  I am 6'2" and the lower deck oven makes me get on my knees to really survey the back corners.  We had a Columbus news channel in filming for an upcoming story and I didn't pay close enough attention when getting them out.  It will make a cool part of the mobile I am going to make from our burned to charcol stuff. I have 2 bagels and a few dog biscuits so far.  We had this pizza that got left in for a hour or so but it was not sturdy enough to warrant hanging.  Believe it or not we do make decent stuff sometimes  :-D   Walter
Sort of a shame really....I know you need some subjects for your upcoming mobile an all....but I can see that that thing was going to be a damn good pie man.   Oh well.... :)

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

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 3271
  • Location: Austin, TX
    • Pizza Anarchy
Re: The Thread of Shame.........
« Reply #115 on: April 22, 2014, 07:31:48 PM »
So much for my sauteed onions and garlic, 30 hours or so in the WFO on the cool down, it was at 175 when I took them out just now.

Offline JConk007

  • Vendor
  • *
  • Posts: 3640
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: The Thread of Shame.........
« Reply #116 on: April 27, 2014, 06:53:39 PM »
Check out this leparding!
One from the Blackstone today
um did you forget something ??
Hey not completley burnt up the touch or red left adds to the pic
it actually was on fire !  :-D

John
« Last Edit: April 27, 2014, 06:55:12 PM by JConk007 »
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline breadstoneovens

  • Vendor
  • *
  • Posts: 521
  • Location: Dallas, TX
    • Bread Stone Ovens
Re: The Thread of Shame.........
« Reply #117 on: April 27, 2014, 07:35:03 PM »
Fed my starter this morning and came back to that this afternoon. Someone is ready for the AC to be turned on  :-D
WFO cooking is about passion.

Offline Jackitup

  • Registered User
  • Posts: 3617
  • Age: 59
  • Location: Hastings, MN
Re: The Thread of Shame.........
« Reply #118 on: April 27, 2014, 09:42:04 PM »
Lucky she didn't blow on ya

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Online TXCraig1

  • Registered User
  • Posts: 11595
  • Location: Houston, TX
Re: The Thread of Shame.........
« Reply #119 on: April 27, 2014, 10:06:35 PM »
So much for my sauteed onions and garlic, 30 hours or so in the WFO on the cool down, it was at 175 when I took them out just now.

A while back, I did a roast and a rack of ribs in the WFO. The ribs weren't quite ready when I took the roast out. The next time I saw them (or remembered them for that matter), was a week later when I opened up to oven to light a fire for pizza...
I love pigs. They convert vegetables into bacon.


 

pizzapan