Cuisine réconfortante : pizzas, burgers, ramen et délices de rue.
Been wanting to do this for a while. Used Charlie Andersons “ultimate” recipe minus the diastatic malt powder. Made in a 6x9 ooni pan. Cheese was a mix of muenster, low moisture mozz and mild cheddar. Topped with hot dogs, Skyline hot sauce and chili.
Left burger is just cheese, right has some lettuce, onions, ketchup and mayo. All the patties were 50g 80/20 beef and smashed thin 👌
First time at the Shack! Avocado Bacon Shack - heard the standard the way to go! Add Avocado & Bacon. Really great! 👍 3, maybe 4 slices of avocado. Not everyday, but for a treat, HELL YES! 🙌🏻 💯
Passed through Regina Saskachewon and an acquaintance.insisted that i have an all dressed pizza. It's a thick crust pizza that's kind of like an open faced toasted sandwich where all the meat is layered under the cheese. After baking they drain the pizza of the grease from the cold cuts.
I definitely wouldn't get all dressed again but if i lived here I'd definitely figure out my optimal order!
What do u think ? I want to improve 👍
I’ll get some rye in a lil bit but I had to make a sandwich immediately. Made corned beef and cabbage for the first time, in a crockpot with equal parts beef stock and yuengling black and tan, and a few oz of muscadine juice.
Sandwich- leftover hamburger bun, French’s mustard on both sides, 2 slices of habanero cheddar, corned beef, cabbage leaves, more corned beef, dill pickle slices, juices for dippin’.
Edit- I did not get this from leatherface. Also, if you check my most recent post, I have a (hopefully) more attractive image of the non-sandwichified meal.
Does this look very undercooked? It was on the grill for about 15 min. I am totally paranoid about e.coli. These were frozen bubba burgers that went straight from the freezer to the grill
Flour: 00 flour
Hydration: 70%
Fermentation: 72h cold ferment
Baked at 310C for 4 minutes on a steel.
Result: crispy pizza with airy rim.
My father’s best friend was a Navy Chef in a carrier back in the 60’s. He made a pizza dough that tasted exactly like sourdough bread. Was the best I’ve ever had and all these years later I still can’t figure out the recipe. Any suggestions or tips?
Had it in set meal. No room for dinner after i ate this 😭😭. tummy so full. lol
After making only plain pizza, I tried making a half margherita instead.
It came out pretty good.
Baked in my Oonj Koda 16. This is a 63% hydration direct dough 2 day cold ferment. Aubergines for the baba ghanoush in the Ooni during the preheat. Ratios included.
- Garlic and parsley prawns
- Piquillo peppers
- Red onion
- Harissa paste in the tomato sauce
A few things that I think made this turn out well:
- With a hot kitchen, using fridge cold water during kneading until the dough temp measured 23c
- Two rounds of stretch and folds once kneaded to build even more gluten
- Kicking off the bulk ferment at RT until I noticed a bit of rise, then putting it in the fridge
- Balling 5 hours before baking, and leaving them to proof at RT. Made for lovely, workable dough that stretched easily without losing any air
Getting to the point where I know what'll get me consistently great dough regardless of timings and ambient temperature has taken a while but it feels good to be here!
prosciutto, arugula, ricotta and black truffle honey. it’ll change your life.