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Author Topic: May 2021 Monthly Challenge: Green chiles  (Read 559 times)

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Offline Bill/SFNM

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May 2021 Monthly Challenge: Green chiles
« on: April 30, 2021, 11:51:31 PM »
We're talking poblanos, jalapeños, serranos, Hatch, shishito, Anaheim, Big Jim...

Make a pizza this month (May 2021) that uses green chiles.

Offline amolapizza

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #1 on: May 02, 2021, 08:15:41 AM »
I hope I can submit this one.  It's got a small green supposedly hot chili on it, but IMO the chili was more of a pointed sweet green pepper... :)

It's hard to find decent fresh chilis around here..  Still between the salame piccante, the "chili" and the red chili paste there was some heat to be had! :D

More details on the bake at: https://www.pizzamaking.com/forum/index.php?topic=59433.msg669654#msg669654

Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline texmex

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #2 on: May 05, 2021, 07:46:30 PM »
3 thin crust with asadero, pepperoni,  jalapeño and with jalapoppers.

Risa sin camisa, sinvergüenza.

Offline 02ebz06

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #3 on: May 08, 2021, 02:48:35 PM »
Sausage, Onion, and Hatch Green Chilies.

Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline psedillo

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #4 on: May 08, 2021, 02:49:43 PM »
Sausage, Onion, and Hatch Green Chilies.

You had me at Hatch green chile.
Paul

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Offline gloopdegurp

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #5 on: May 15, 2021, 07:03:27 PM »
Just jalapeños on this one.

ADM Dominator HG, 63%, 2.5% salt, 2.5% Carnation Malted Milk Powder, 1.7% oil, 0.3% IDY. Mixed in Bosch UM3 with regular bowl for six minutes, bench rest during clean up then divided and bagged for about 72 hour CF.

Home electric oven at just past 500° setting (max. numbered) on tiles (center tile measured 650°+ on IR) for 9 1/2 minutes.

Saporito/7-11 blend, diluted, with some ground black pepper, oregano, garlic powder and a couple of shakes ground thyme and savory. Eight ounces.

Cheese is John F Martin LMPS mozzarella, eight ounces.

18 ounce dough ball, 16" pie (here and there), so just under .09 TF. Probably a bit less as 16" was measured after bake shrinkage.

Ron

Offline Jon in Albany

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #6 on: May 17, 2021, 08:46:56 PM »
When I saw the challenge, my first thought was I haven't had some cranberry infused rum in a while. So this is my spin on a TXCraig1 topping combo.  Went with a mix of fresh and low moisture mozzarella, sausage, jalapeno, dried cranberries rehydrated in rum and a hot honey drizzle post bake. In other news, this was the closest I came to a round pizza tonight. Currently outside sipping my cranberry infused rum....

Online quietdesperation

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Re: May 2021 Monthly Challenge: Green chiles
« Reply #7 on: May 24, 2021, 12:55:42 AM »
In other news, this was the closest I came to a round pizza tonight. Currently outside sipping my cranberry infused rum....

sounds like effect and cause  :)
jeff

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