HyperBalladA ball of vivid colour and barely contained emotionsSydney. Lost in time and space.Registered Userregular
I just committed a food crime. Chunks of salmon sashimi were like 60% off special at the local Japanese supermarket. So I bought one, (300grams worth) saw it needed to be used by 2 days time, chopped it up, covered it in soy sauce and ate it in front of Law and Order SVU reruns.
am I missing something or is McChicken sauce just mayonnaise
Mayonnaise plus like a whole bunch of salt and sugar.
I actually like there fish sandwich as long as they actually never touch it with the god-awful creation called tarter sauce on it. two packets of ketchup is all it needs.
I mean, tartar sauce is basically the reason to eat the filet-o-fish.
That is certainly where all the flavor comes from.
Plus tartar sauce is like
really
super
good.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Bad Food Thread, my pizza stone has cracked into three pieces. I assume the last pizza I made just had too much flavor for it to handle. Such is my curse.
I've heard some talk of baking steels in this thread. Anyone have experience with those? Would you recommend a steel over a stone, or vice versa? Is there a difference between a good steel and a bad one?
Stone is going to have more mass, thus store more heat, which means it will take longer to heat up and to cool down, but it will also give the pizza that huge thermal investment.
The pizza steels (the ones with the little holes in them, yeah?) have worked pretty well in my experience* too though.
*It should be noted that my experience is extremely limited.
In the other thread we were talking about butchering and I'm of the firm belief that you should have a go at making your food from scratch. Grow a little vegetable patch, and if you eat meat then butcher a bird, gut and clean a large fish, dress a game animal, whatever. Really understand the basis of where food comes from. I'm a firm believer in if you own a car you should know how to change the oil, tires, check fluids, have a basic understanding of how the car functions, same with a house, etc etc.
Not saying that anybody has to do it this way, but having a bit of hands on experience can be a pretty big deal, even if you don't apply those skills/knowledge every time.
If nothing else it makes it harder to get scammed.
How far do you take this?
Like, do you think a baker should grind their own flour? Should a bartender be distilling their own alcohol? Do you need to know how to make cheese and butter in order to make yourself a grilled cheese sandwich?
I think it’s worth knowing where it comes from. I’m not saying you have to make everything from scratch every single time. Also I think animal products are a special because we as a society tend to rationalize meats and other animal products as commodities. "Oh it’s a thing I buy that is cellophane packed on the shelf" when in reality an animal has died to feed us. For most people in first world countries meat is a luxury straight up, and I believe there is a certain respect that needs to be paid to the animals that provide it. So butchering something, or at least going to a butcher shop and seeing how they get your preferred cut of meat I think is an important thing to experience.
As far as how far should we go? Well you go for what’s feasible for you. Should a baker grind their own flour? Probably not, but I bet it would be interesting to do once. I would recommend people try to make their own bread from raw ingredients once or twice if they like bread. If you have the means and a free weekend, sure grind up your own flour and other stuff. Are you going to be able to milk your own cow to make butter? Probably not, but you can buy local milk and give it a shot if you feel so inclined.
If you like Pasta then try to make the pasta from scratch once, same with the sauce, and depending on your situation you might even be able to grow all the vegetables and spices for the sauce. If nothing else these experiments can enlighten someone about their food and where it comes from and the people who make it. I think a lot of people would have a whole new respect for field workers if they went to a “self pick” farm and picked beans for an hour or two. That shit is grueling and hard on the body day in and day out.
Same thing if you own a car. Even changing a tire can be an enlightening experience. Everybody I know who gets a car for the first time I recommend they practice changing their spare tire at least once or twice so they are prepared for when/if they get a flat, and figure out how to check the fluids they have access to just in case. A car is probably the 2nd largest purchase most people make behind a house. Knowing the basics of how the thing works will safe a ton of money and heartache, if nothing else like I said before, knowing when people are trying to scam you when repairs are needed. People joke about blinker fluid and muffler bearings, but these are real scams perpetrated against people without understanding of the thing they own.
I’m not asking people to become butchers or farmers or stone masons or anything, or make everything from raw materials each and every time but I feel that people should explore where their stuff comes from with a bit of depth, especially if they have the means to do so. I try to do this the best I can. I have a house now so learning how to do basic repairs and maintenance is a big learning experience.
I think having a better informed consumer culture would act as a bulwark against an uncaring corporate machine who will try to sell us anything, and try to obfuscate as much as possible about what it's made from and where it came from.
Huh, I found one of those when I replaced my stove. Figure the previous owner lost it under there and never bothered digging it out.
Good to know what it's for though.
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LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
I think steel versus stone depends on exactly what you want from your pizza. Steel is gonna get you closer to that New York style, the mottled almost-burnt color on the underside of a crisp crust, whereas the stone will get you a much more consistent cook and probably less crisp. I think I've heard that steels can get you a better hole structure because of this as well, although honestly that's really getting away from the level that I understand pizza.
So I'd recommend steel, having no actual experience with it and just having read about it in the past, but there might be someone who knows better too.
I've read good things about baking steels on several cooking blogs (mainly dealing with pizza). I think unglazed ceramic is going to give you a more "authentic" hearth baked experience (as authentic as a modern radiant/convection oven can provide) but the steel provides faster preheat and cook times and is way more durable and easier to clean. Only concern I may have is the steel maybe providing too much heat transfer to the bottom of the crust and over baking the bottom while the top still needs time.
I've never been able to get a pizza onto a stone without making a mess and basically destroying it
what's the secret other than using a frozen pizza?
flour the surface your using to spread out the dough heavily, and use a pizza paddle to transfer it. Just watch someone make one in a pizza resturaunt.
I've never been able to get a pizza onto a stone without making a mess and basically destroying it
what's the secret other than using a frozen pizza?
flour the surface your using to spread out the dough heavily, and use a pizza paddle to transfer it. Just watch someone make one in a pizza resturaunt.
yeah but like.. I have really shitty apartment countertops so I can't really make food on it, what kind of food prep surface should I use other than a pizza pan?
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
I've never been able to get a pizza onto a stone without making a mess and basically destroying it
what's the secret other than using a frozen pizza?
flour the surface your using to spread out the dough heavily, and use a pizza paddle to transfer it. Just watch someone make one in a pizza resturaunt.
yeah but like.. I have really shitty apartment countertops so I can't really make food on it, what kind of food prep surface should I use other than a pizza pan?
Buy a large wooden cutting board and use that to roll out the dough. Once it's rolled out transfer to a floured stone and then start adding sauce + toppings.
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
A large enough cutting board should be fine.
I'd recommend wood for that, but there's a lot of potential issues with wood cutting boards too, so if you don't want to deal with any of that hassle, go for a plastic one.
I've never been able to get a pizza onto a stone without making a mess and basically destroying it
what's the secret other than using a frozen pizza?
flour the surface your using to spread out the dough heavily, and use a pizza paddle to transfer it. Just watch someone make one in a pizza resturaunt.
yeah but like.. I have really shitty apartment countertops so I can't really make food on it, what kind of food prep surface should I use other than a pizza pan?
Oh get a pizza pan with no lip or at least a minimal one. Then just use the pan as a peel.
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Need some stuff designed or printed? I can help with that.
Mayonnaise plus like a whole bunch of salt and sugar.
In Australia it's literally just Masterfoods mayonnaise. It says so right on the cardboard tube.
Maybe i'll suggest it the other way next time we make it
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I actually like there fish sandwich as long as they actually never touch it with the god-awful creation called tarter sauce on it. two packets of ketchup is all it needs.
That is certainly where all the flavor comes from.
Plus tartar sauce is like
really
super
good.
I've heard some talk of baking steels in this thread. Anyone have experience with those? Would you recommend a steel over a stone, or vice versa? Is there a difference between a good steel and a bad one?
The pizza steels (the ones with the little holes in them, yeah?) have worked pretty well in my experience* too though.
*It should be noted that my experience is extremely limited.
They're pretty good but not sure if they're good for fresh dough pizza?
I think it’s worth knowing where it comes from. I’m not saying you have to make everything from scratch every single time. Also I think animal products are a special because we as a society tend to rationalize meats and other animal products as commodities. "Oh it’s a thing I buy that is cellophane packed on the shelf" when in reality an animal has died to feed us. For most people in first world countries meat is a luxury straight up, and I believe there is a certain respect that needs to be paid to the animals that provide it. So butchering something, or at least going to a butcher shop and seeing how they get your preferred cut of meat I think is an important thing to experience.
As far as how far should we go? Well you go for what’s feasible for you. Should a baker grind their own flour? Probably not, but I bet it would be interesting to do once. I would recommend people try to make their own bread from raw ingredients once or twice if they like bread. If you have the means and a free weekend, sure grind up your own flour and other stuff. Are you going to be able to milk your own cow to make butter? Probably not, but you can buy local milk and give it a shot if you feel so inclined.
If you like Pasta then try to make the pasta from scratch once, same with the sauce, and depending on your situation you might even be able to grow all the vegetables and spices for the sauce. If nothing else these experiments can enlighten someone about their food and where it comes from and the people who make it. I think a lot of people would have a whole new respect for field workers if they went to a “self pick” farm and picked beans for an hour or two. That shit is grueling and hard on the body day in and day out.
Same thing if you own a car. Even changing a tire can be an enlightening experience. Everybody I know who gets a car for the first time I recommend they practice changing their spare tire at least once or twice so they are prepared for when/if they get a flat, and figure out how to check the fluids they have access to just in case. A car is probably the 2nd largest purchase most people make behind a house. Knowing the basics of how the thing works will safe a ton of money and heartache, if nothing else like I said before, knowing when people are trying to scam you when repairs are needed. People joke about blinker fluid and muffler bearings, but these are real scams perpetrated against people without understanding of the thing they own.
I’m not asking people to become butchers or farmers or stone masons or anything, or make everything from raw materials each and every time but I feel that people should explore where their stuff comes from with a bit of depth, especially if they have the means to do so. I try to do this the best I can. I have a house now so learning how to do basic repairs and maintenance is a big learning experience.
I think having a better informed consumer culture would act as a bulwark against an uncaring corporate machine who will try to sell us anything, and try to obfuscate as much as possible about what it's made from and where it came from.
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Good to know what it's for though.
*barf*. so you define flavor as expired mayonaise mixed with chopped overly seasoned dill pickles?
that works for fresh dough, you just end up with a bubble bottom pizza. A stone works better however, it more evenly bakes the crust.
Hey. There's a pound of sugar in there too.
That seems much better.
Huh! I have never seen that before. Kinda cool. Er, hot. Thermo-regulated, whatever it is.
Need some stuff designed or printed? I can help with that.
So I'd recommend steel, having no actual experience with it and just having read about it in the past, but there might be someone who knows better too.
If you get one let us know how it works!
I'm pretty sure I implied the filet-o-fish was dogshit.
Tartar sauce, however
I mean, you can just fucking make it with good mayo and pickles.
If I ever order fish and chips anywhere, it's always with extra tarter, because you know what? It's awesome with fries, too.
Need some stuff designed or printed? I can help with that.
I will not go to bat for the McDonald's version of it.
what's the secret other than using a frozen pizza?
flour the surface your using to spread out the dough heavily, and use a pizza paddle to transfer it. Just watch someone make one in a pizza resturaunt.
yeah but like.. I have really shitty apartment countertops so I can't really make food on it, what kind of food prep surface should I use other than a pizza pan?
You sound be able to move the peel side to side and the uncooked pizza should float around the surface of the peel.
Buy a large wooden cutting board and use that to roll out the dough. Once it's rolled out transfer to a floured stone and then start adding sauce + toppings.
I'd recommend wood for that, but there's a lot of potential issues with wood cutting boards too, so if you don't want to deal with any of that hassle, go for a plastic one.
Oh get a pizza pan with no lip or at least a minimal one. Then just use the pan as a peel.