Author Topic: Ligurian focaccia  (Read 1518 times)

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Offline TXCraig1

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Re: Ligurian focaccia
« Reply #25 on: January 29, 2016, 02:07:50 PM »
Best breakfast I've had lately: leftover Liguian focaccia, toasted in panini press, torn into pieces, and used in this recipe:

https://davidrosengarten.com/blog/mommas-deep-dish-boiled-eggs-with-shards-of-buttered-toast/

Crumbled bacon didn't hurt.


Soft boiled eggs? Did you boil or SV?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Bill/SFNM

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Re: Ligurian focaccia
« Reply #26 on: January 29, 2016, 03:11:05 PM »
Soft boiled eggs? Did you boil or SV?

Soft boiled. I love SV and I love eggs but I've not been a big fan of combining the two. Actually, I've got a new toy coming that could be interesting. Stay tuned.

Offline Jackitup

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Re: Ligurian focaccia
« Reply #27 on: January 29, 2016, 03:18:12 PM »
Soft boiled. I love SV and I love eggs but I've not been a big fan of combining the two. Actually, I've got a new toy coming that could be interesting. Stay tuned.

No hints..........?
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Bill/SFNM

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Re: Ligurian focaccia
« Reply #28 on: January 29, 2016, 04:47:54 PM »
No hints..........?

- Late night
- Buying resistance at low point
- Crowd funding site
- I'm an idiot

Offline Jackitup

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Re: Ligurian focaccia
« Reply #29 on: January 29, 2016, 04:54:23 PM »
 :-D
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline jeff v

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Re: Ligurian focaccia
« Reply #30 on: January 29, 2016, 05:34:57 PM »
- Late night
- Buying resistance at low point
- Crowd funding site
- I'm an idiot

We have a similar affliction!!
Back to being a civilian pizza maker only.

Offline TXCraig1

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Re: Ligurian focaccia
« Reply #31 on: January 29, 2016, 06:10:36 PM »
Some booze helps too.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Bill/SFNM

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Re: Ligurian focaccia
« Reply #32 on: January 29, 2016, 07:53:51 PM »

Offline TXCraig1

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Re: Ligurian focaccia
« Reply #33 on: January 30, 2016, 10:22:21 AM »
Bill,

What is your soft boiled egg procedure?

Thanks.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline norcoscia

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Re: Ligurian focaccia
« Reply #34 on: January 30, 2016, 11:05:36 AM »
Bill I have searched the Internet end to end.  Crowd funded egg cooker, poached egg crowdfunding, you name it and I Googled it. My fingers are cramping up but I have come up with zip. Can you help a fellow pizza lover out and spill the beans  ???

PS.  It's not the Meld Kickstarter is it?  That device is pretty cool but not sure it will help much with poached eggs...
Norm

Offline Bill/SFNM

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Re: Ligurian focaccia
« Reply #35 on: January 30, 2016, 11:19:22 AM »
Bill,

What is your soft boiled egg procedure?

Thanks.

Craig,

Until this recipe from DR, I rarely soft-boiled so I am still dialing this in. I'm working at 7000' with a boiling point of 198F. Also using eggs >= room temp. I just bring water to a boil, gently lower the eggs into the water. Pull @ 6 minutes.


 

Offline Bill/SFNM

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Re: Ligurian focaccia
« Reply #36 on: January 30, 2016, 11:22:44 AM »
Bill I have searched the Internet end to end.  Crowd funded egg cooker, poached egg crowdfunding, you name it and I Googled it. My fingers are cramping up but I have come up with zip. Can you help a fellow pizza lover out and spill the beans  ???

PS.  It's not the Meld Kickstarter is it?  That device is pretty cool but not sure it will help much with poached eggs...

https://www.indiegogo.com/projects/paragon-induction-cooktop/x/903668#/

Sorry to be obtuse and extremely off-topic. Got this mainly for some deep frying experiments, but hope to use for my favorite poached eggs. Supposed to ship next week, but I've had some really bad crowd-funding experiences since I backed this project so I hope I'm not out $145.

 

Offline psedillo

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Re: Ligurian focaccia
« Reply #37 on: January 30, 2016, 11:27:00 AM »
https://www.indiegogo.com/projects/paragon-induction-cooktop/x/903668#/

Sorry to be obtuse and extremely off-topic. Got this mainly for some deep frying experiments, but hope to use for my favorite poached eggs. Supposed to ship next week, but I've had some really bad crowd-funding experiences since I backed this project so I hope I'm not out $145.

 

Induction cooktop that is precisely controlled, that is an interesting concept. Looking forward to hearing your results.

Offline norcoscia

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Re: Ligurian focaccia
« Reply #38 on: January 30, 2016, 11:57:19 AM »
Thanks Bill, for me, crowdfunding has been hit or miss but (luckily) more hits than misses. The concept seems good and it will not require any technology that does not already exist. (which is a good thing)

After reading the campaign, the only thing that I did not see specified was the diameter of the induction element. To save money designers sometimes use an element just a few inches in diameter (I think that could work against the ideal evenly balanced bottom heat scenario). 

I hope you get it as promised and I hope it works well and serves you for a long time.
Norm


 

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