Author Topic: New write up I found on Lou Malnatis with some real nice pics  (Read 3461 times)

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Offline pythonic

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #50 on: October 24, 2014, 01:52:59 PM »
Tell me about the sauce Nate. You bought Malnatis canned stuff?  I thought that was more like real chunky. Your pic looked like crushed tomato. How did it compare to the Alta Cucinas we've discussed?

I believe Malnatis uses a combo of plum, pear tomatoes and sauce.  Their tomatoes are even more vibrant then the Alta Cucina's which is pretty impressive.  I was gonna try to make my own but I accidentally bought a sauce that had citric acid in it so I was in a last minute bind and just drove to my local Malnatis shop to buy some.  I can tell you that adding a little sauce to the mix makes it perfect.

Nate
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Offline Chicago Bob

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #51 on: October 24, 2014, 01:58:10 PM »
What is your affliction to citric acid?  You ever use 7/11 sauce?
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #52 on: October 24, 2014, 03:08:10 PM »
What is your affliction to citric acid?  You ever use 7/11 sauce?

Yes, I have 3 giant cans of 7/11s.  The citric acid is okay on NY but I do not like it on deep dish.  I prefer the natural flavor of the tomatoes
« Last Edit: October 24, 2014, 03:30:57 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #53 on: October 27, 2014, 07:16:47 AM »
Nate:

Any theories on why you had oil separation issues in the past but not this time?  Is it your oil-first mixing protocol nowadays that made the difference?

Garvey

Offline pythonic

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #54 on: October 27, 2014, 08:17:24 AM »
Nate:

Any theories on why you had oil separation issues in the past but not this time?  Is it your oil-first mixing protocol nowadays that made the difference?

Garvey

Coldness of fridge.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #55 on: October 29, 2014, 07:47:44 PM »
OK....thank you sir for that trial and critique.    She definitely looks like a `Nate` pie and that is a thing of beauty.    :chef:   

Glad to hear you have your toms source squared away now.  8)

Maybe TomN can recommend a good beer for your next dough.   :pizza:

Figured out the Irish soda bread flavor I was tasting.  It must be the melted butter they are using. I got hints of it from my butter.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #56 on: October 29, 2014, 07:56:04 PM »
Figured out the Irish soda bread flavor I was tasting.  It must be the melted butter they are using. I got hints of it from my butter.
Wonder what kind of `butter` they are using.
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #57 on: October 29, 2014, 08:02:42 PM »
Wonder what kind of `butter` they are using.

KerryGold lol
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #58 on: October 29, 2014, 08:21:17 PM »
KerryGold lol
Isn`t Orville Reddenbacher an Irish dude too?  ;D
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Offline pizzard

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Re: New write up I found on Lou Malnatis with some real nice pics
« Reply #59 on: November 02, 2014, 11:39:34 PM »

Dough:  Very little flavor difference.  I was hoping to get some of that patented beer flavor in the dough but that didn't happen.  I still think they are using some additive to achieve that.   


Do you think the flavor you are going for comes from the amount and/or type of yeast being used?  Also, it is my understanding if the dough rises too quickly it will decrease the flavor of the dough, so I've decreased the amount of yeast just to hold back on the gluten development.

Perhaps...one more day in the fridge would do the trick... :-\  The pizza looked amazing!


 

pizzapan