Recent posts

#1

Off-Topic Foods / Re: Today's Bread

Last post by Decoy205 - Today at 08:36:46 PM

Todays bagels.  I used KASL flour.  Pretty happy with how these turned out.

#2

Off-Topic Foods / Re: Today's Bread

Last post by Decoy205 - Today at 08:35:27 PM

Sourdough English Muffins

62% AT
2.8% salt
0.5% LDM
30% SD

57% HR for the full formula. Didn't have any semolina or cornmeal.

24h % 72F

70g balls.  4" rings.

Nice! I haven't tried those yet I need to give it a shot.

Where did you get the rings from?

#3

Off-Topic Foods / Country Benedict

Last post by TXCraig1 - Today at 06:43:22 PM

Moments before fresh made sourdough English muffins, smoked pork butt - some sliced thin and fried crispy in butter and some pulled and warmed in lard, sunny side up fried egg, hollandaise (yolk, lemon, salted butter, cayenne) cooked like a custard.


Muffins: https://www.pizzamaking.com/forum/index.php/topic,26375.msg797862.html#msg797862
BBQ: https://www.pizzamaking.com/forum/index.php/topic,465.msg797709.html#msg797709

#4

Off-Topic Foods / Re: Beef Jerky Time

Last post by TXCraig1 - Today at 06:33:02 PM

Do you prefer slicing it against the grain, or just because its easier? I personally prefer long thin strips with the grain. Reminds me of back in the day gas stations use to have a really tall jar with long strips for a dollar.

I prefer buying it sliced like that from Walmart   

If I slice, I slice with the grain.

The results:

#5

General Pizza Making / Re: Post a Pic of Your Pie - D...

Last post by PelletPizzaJoe - Today at 06:29:52 PM

110 years ago the Todoroff's opened the Original Coney Island in my home town of Jackson Michigan.  10 years later Frank Pepe opened his pizzaria in New Haven Connecticut...

Today I made the Original Coney Island A'Pizza

#6

Off-Topic Foods / Re: Today's Bread

Last post by TXCraig1 - Today at 05:59:43 PM

Sourdough English Muffins

62% AT
2.8% salt
0.5% LDM
30% SD

57% HR for the full formula. Didn't have any semolina or cornmeal.

24h % 72F

70g balls.  4" rings.

#7

Pizzeria & Restaurant Reviews / Re: Pizza Review – Pizzicletta...

Last post by TXCraig1 - Today at 05:13:10 PM

Glad to hear you liked it. Caleb Schiff is a great guy.

[Table of Contents]

#8

Pizzeria & Restaurant Reviews / Pizza Review – Pizzicletta, Fl...

Last post by femike99 - Today at 05:10:19 PM

Full article with detailed pictures can be found here:  https://femike99.wordpress.com/2024/12/02/hard-labor-part-3-delivering-christmas-cheer/

Table of Contents

• Hard Labor – Part 3 – Delivering Christmas Cheer?!
• Pizza Review – Pizzicletta, Flagstaff, AZ

Pizzicletta Review (without pictures)

Date	9/19/24
Pizzeria	Pizzicletta
City/Neighborhood	Flagstaff, AZ / Downtown Flagstaff
Website	https://www.pizzicletta.com/
About Us	None, but the hostess said that the owner got the inspiration got this while riding on SS-145 (a road on the Sorrentine Peninsula in Campania)!   How can you possibly beat that combination...Sorrento, Campania, Neapolitan Pizza
Style	Neapolitan - a perfect representation of a Neapolitan!
Ambiance	Small and quaint, but business was hopping on a weeknight!

Shape	Round
Dough/Crust	Tickness- Neapolitan Thin Cook - Outstanding! Soft, Spongy/airy, Bubbly, Chewy Flavor - SOURDOUGH!  Perfect! A much different taste than a yeast dough. Slight Char.  The char had a slightly different, but fun, flavor.  After speaking with the pizzaiolo, they use Arizona olive wood in the oven
Cornicione	Spongy/airy, Bubbly, Chewy, Sourdough
Toppings	Cheese, in house moozedell made daily, Fresh basil leaves, olive oil drizzle Fresh - Yes
Sauce	Tangy, Thin.  Per the pizzaiolo, it's canned Bianco di Napoli with salt only! PURE!
Cheese	Cheese Type- Moozedell, Parmagia Cheese Distribution - Splotchy Stinky (in a good, made fresh, way - due to the fresh whey?), Salty
Cheese to Sauce Ratio	Sauce - A little to Medium Cheese - Medium Balance - PERFETTO

Value	Medium at a relatively high price of $17 for a 12".  If the pizza wasn't sooooo great, I'd complain!
Overall Rating	Great!  Who knew that you can take a Classic Neapolitan and slightly modernize it and make it turn out so fabulously?!?!?  Pizzicletta knows what they're doing
Would I Go Back?	Yes!  Had never been to Flagstaff before, but it's an outstanding outdoors town with massive hiking and biking trails within the city limits.  Very cool place - WONDERFUL PIZZA (more reviews to come from Flagstaff)

#9

Prep Equipment / Re: Looking to get a KYS Pro B...

Last post by DDT - Today at 04:53:00 PM

the new version in the video above sure looks like the Revobake one. sounds like they make the 110v to order. I got an email and read production time for this is 20 days from when they receive payment. I got quoted $510 plus $204 for 60 day shipping and $380 for 7 days but not including taxes into USA. I think I will keep with what I have until more feed back from US users.

#10

Prep Equipment / Re: Looking to get a KYS Pro B...

Last post by slotti - Today at 04:38:48 PM

What are you guys going to do when these things start breaking at some point in the future, which is bound to happen, and you need parts? I'd be surprised if the company still exists when the time comes.

I'd be curious how much freight is and how long to get a replacement part, if I had to wait 60 days for a part so that the freight is reasonable I wouldn't be happy.

Idk, seems like a pricey disposable mixer to me, hopefully I'm wrong.

The mechanical parts of the tilt-head spiral mixers from China appear to be rock solid and I have absolutely no fear that one of the shafts or gears could fail.
The timing belts have their sizes imprinted so they could most likely be sourced elsewhere in Europe or the US if the chinese supplier doesn't provide a proper after sales service. However my experience with other parts I bought from China in the past is quite the opposite. The customer service is extraordinary good and the prices are fair. There are quite a lot of people who complain about the customer service of Famag, especially if you have bought a used machine and are not the first owner.
The bearings are difficult to exchange, but given the usual operation hours per year for non-professional use as a home baker, they should last very long.
The only part I am really a bit worried about is the electric control unit. If that fails you are really dependent on the chinese supplier, or you may end up with a single-speed machine by directly wiring the drive to the power plug.
In any case I would only recommend buying a spiral mixer from China for people who can help themselves and are willing to replace parts on their own rather then sending the mixer back to China for repairing, which would be absolutely uneconomic.