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kcmo · 25 July 2012, 06:30 AM

Quote:

Originally Posted by STEELINOX

Esp when you can put what you want on it !

I love puttin "chovies on mine

Interesting choice.....for me, it varies...sometimes grilled chicken and pesto sauce....other times olives, green peppers, mushrooms, with marinara.....OK I better stop before I start to re-think my dinner plans for tonight!

STEELINOX · 25 July 2012, 06:30 AM

Quote:

Originally Posted by Lisa

Sounds like you know your way around a kitchen.

Yuppers, gotta few bakers, a canner in law, chilli maker grandad and of course I am Thai, so my grandma is Thai, and ya know what that means, lots and lots of papaya salads and "ghang this and ghang that"

STEELINOX · 25 July 2012, 06:31 AM

Quote:

Originally Posted by kcmo

Interesting choice.....for me, it varies...sometimes grilled chicken and pesto sauce....other times olives, green peppers, mushrooms, with marinara.....OK I better stop before I start to re-think my dinner plans for tonight!

Fortunately, Debbie, me wifey, likes chovies too,

FeelingTheBlues · 25 July 2012, 06:33 AM

Quote:

Originally Posted by kcmo

Oooh, what was for dinner Carl?

Barbecue leftovers!

Had a steak with sausages, corn, brown and wild rice!

...And then they say I don't eat healthy food...

Lisa · 25 July 2012, 06:35 AM

Quote:

Originally Posted by STEELINOX

Yuppers, gotta few bakers, a canner in law, chilli maker grandad and of course I am Thai, so my grandma is Thai, and ya know what that means, lots and lots of papaya salads and "ghang this and ghang that"

I bet potluck suppers in your family are the best!

I'm suddenly having disturbing childhood memories of Aunt Leah's carrot-jell-o salad and Mom's fried Spam. That was as good as it got.

kcmo · 25 July 2012, 06:35 AM

Quote:

Originally Posted by STEELINOX

Fortunately, Debbie, me wifey, likes chovies too,

She's a keeper!

kcmo · 25 July 2012, 06:36 AM

Quote:

Originally Posted by FeelingTheBlues

Barbecue leftovers!

Had a steak with sausages, corn, brown and wild rice!

...And then they say I don't eat healthy food...

Sounds good! And filling!

FeelingTheBlues · 25 July 2012, 06:37 AM

Quote:

Originally Posted by kcmo

Sounds good! And filling!

It was! I can't hide my belly anymore!

Lisa · 25 July 2012, 06:40 AM

Okay, Michelle - I've written down your recipe and I'm off to the kitchen for a while.... might even take a pic or two as things progress.

Kinnakeet · 25 July 2012, 08:38 AM

I am most serious when I say that I could eat pizza every day of the week- as long as it has different toppings on it!
We have "pizza sundays" at my place at least once a month- any family members who are in town usually end up on our doorstep,;
Have fun Lisa, I'll be living vicariously through you this dinnertime!

Kinnakeet · 25 July 2012, 08:46 AM

Quote:

Originally Posted by STEELINOX

Yuppers, gotta few bakers, a canner in law, chilli maker grandad and of course I am Thai, so my grandma is Thai, and ya know what that means, lots and lots of papaya salads and "ghang this and ghang that"

That sounds like an amazing, busy kitchen! What is "ghang"- a spice or something you eat?
Do you make Pad Thai? I'll bet its a lot different from the stuff we buy in grocery stores !

STEELINOX · 25 July 2012, 09:05 AM

Quote:

Originally Posted by Kinnakeet

That sounds like an amazing, busy kitchen! What is "ghang"- a spice or something you eat?
Do you make Pad Thai? I'll bet its a lot different from the stuff we buy in grocery stores !

Ghang is a term for curry. I havent made phad thai.

I like to cook up beef salads, papaya salads, fish cakes, fried rice and of course curries. Fish covered in Chilli and peppers is another fav of ours...

You can buy curries already "in the jar" or make from scratch.

There are some good ones right off the shelf now.

Kinnakeet · 25 July 2012, 09:49 AM

Quote:

Originally Posted by STEELINOX

Ghang is a term for curry. I havent made phad thai.

I like to cook up beef salads, papaya salads, fish cakes, fried rice and of course curries. Fish covered in Chilli and peppers is another fav of ours...

You can buy curries already "in the jar" or make from scratch.

There are some good ones right off the shelf now.

Cool! Jamie Oliver,(a Brit Chef) recommends Pataks brand of currys...any thoughts on that?
Mr. Sink, might you be able to pass on any homemade curry recipes...?

STEELINOX · 25 July 2012, 09:59 AM

Quote:

Originally Posted by Kinnakeet

Cool! Jamie Oliver,(a Brit Chef) recommends Pataks brand of currys...any thoughts on that?
Mr. Sink, might you be able to pass on any homemade curry recipes...?

No secrets here, pretty much anything you can find in a book is how I prepare, with a few variations; its fun to try different things.

I do use spices and curry pastes and such from Thailand markets, pretty much what you can find in a Ranch 99 Market.

Haven't tried the Jamie Oliver recommended, but will keep alook out for...

I can recommend "What's Cooking Thai"by Christine France > http://www.amazon.com/Whats-Cooking-.../dp/1571452567

Lisa · 25 July 2012, 10:45 AM

Sink, I'll keep an eye out for some Thai spices and mixes next time I'm at the Asian market down the street. I've been needing an excuse to go back there.

Well, the pizza was kind of a success and kind of a failure. Dave's gluten free one was fine, but the other one... well, I guess the pizza stone got too hot because the crust was burnt even before the toppings were done. I cooked both pizzas on the grill but didn't pre-heat the cast iron skillet for the gluten free pizza. Live and learn - next time I might a few smaller pizzas instead of one big one, and I might not preheat the pizza stone. I'll try to get the crust thinner, too.

At any rate, Michelle - your dough recipe was outstanding. No problems there - very tender and flavorful and it's a definite keeper.

Some pics of the process....

Getting started with the dough...

I let the dough hook do the serious mixing...

And finished with a little light kneading...

Into a warm spot to rise....

Meanwhile, time to prepare the sauce... fresh basil and oregano from the garden... (that's the gluten free crust resting in the measuring cup)

Viola! Dough's ready to shape...

Time for toppings.... Dave's and the girls'....

I tried the foil sheets beneath but found I couldn't pull them out once I carried it to the grill - too sticky - sigh - so I just laid the whole thing on the hot pizza stone. And that's where the problems began....

Uh oh.... something smells like burnt toast.

Well, Dave's looks much better. At least there was one success story!

This one.... better luck next time. Not terribly bad as long as you avoided the burnt crust underneath!

I do need a big pizza spatula, and more practice!

Kinnakeet · 25 July 2012, 11:00 AM

Damn Lisa! I have a serious pizza craving now!! Your pictures look good enough to eat right off the computer screen!
I have never seen pizza done in a cast iron skillet, or on a grill/BBQ....wow

I'm wondering if you got a partially burned crust on the grill because the heat might not be even on the bottom?
I'd try no preheating your stone next time-just increase the cook time by about 5 minutes.
Also, do you ever bake your pizzas in the oven, using the stone? The whole hype about stone cookware is the even heat... there isn't supposed to be hot spots/cooler spots...

Anyway,I always bake my pizzas in a 450 degree oven for 15-20 minutes, but I'd love to try a deep dish pizza in a skillet!

The Joker · 25 July 2012, 11:01 AM

Looks very yummy Lisa.

Damn it, I need to do a midnight fridge raid now.

STEELINOX · 25 July 2012, 11:15 AM

I mostly just use my stone "cold" and it helps to cook the crust evenly.

Maybe "preheating" to warm rather than to bake temp would be better

Kinnakeet · 25 July 2012, 11:29 AM

Quote:

Originally Posted by STEELINOX

I mostly just use my stone "cold" and it helps to cook the crust evenly.

Maybe "preheating" to warm rather than to bake temp would be better

Hey Sink, do you use your stone in the oven or on a grill?

STEELINOX · 25 July 2012, 11:34 AM

Quote:

Originally Posted by Kinnakeet

Hey Sink, do you use your stone in the oven or on a grill?

In the oven...

FeelingTheBlues · 25 July 2012, 11:39 AM

Lisa, my 21:39 cereal bowl and myself feel like losers in front of those delicious looking pizzas of yours!

Kinnakeet · 25 July 2012, 11:41 AM

Quote:

Originally Posted by STEELINOX

In the oven...

Ya, Thats a more even heat source then the grill....I'm wondering Lisa, if you should try your pizza stone in the oven sometime...
Cheers all, have a good eve,

East Bay Rider · 25 July 2012, 12:21 PM

Well done Lisa.
You're a fun wife/mom.

Lisa · 25 July 2012, 12:44 PM

Trial and error - next time I'll try not preheating the stone. There are several other variables that probably would have made the outcome better.... including a smaller and thinner pizza, and a better method of transferring the raw pizza to the stone (I'll just put it together right on the stone next time since it won't be preheated). I do want the grill method to work, because it keeps the kitchen cool on these blistering hot days if I can cook outside (and it did cook the gluten free pizza quite nicely). It does put out pretty even heat; it's natural gas and has three parallel burners. I'll also try to keep it at about 450 degrees as you suggested, Michelle - it was closer to 550 when I first put the pizza on it! That grill can get upwards of 700 if all the burners are cranked up.

Anyway, at least I'm sure of one thing - that's a really good dough recipe!

Lisa · 25 July 2012, 12:53 PM

Quote:

Originally Posted by East Bay Rider

Well done Lisa.
You're a fun wife/mom.

Thanks... but June was the only one who liked the pizza. She didn't even mind the burned underside. Phoebe took one look and said she wanted to go out for burgers.

Lisa · 25 July 2012, 12:55 PM

Quote:

Originally Posted by FeelingTheBlues

Lisa, my 21:39 cereal bowl and myself feel like losers in front of those delicious looking pizzas of yours!

Well you know what? My favorite bedtime snack is a bowl of cereal, too!

Lisa · 25 July 2012, 12:56 PM

Quote:

Originally Posted by Kinnakeet

Ya, Thats a more even heat source then the grill....I'm wondering Lisa, if you should try your pizza stone in the oven sometime...
Cheers all, have a good eve,

'Night, Michelle. Sweet dreams!

FeelingTheBlues · 25 July 2012, 12:57 PM

Quote:

Originally Posted by Lisa

Well you know what? My favorite bedtime snack is a bowl of cereal, too!

Which ones!? Here are the ones I've had tonight!

Lisa · 25 July 2012, 01:22 PM

Quote:

Originally Posted by FeelingTheBlues

Which ones!? Here are the ones I've had tonight!

Raisin Bran
Raisin Nut Bran
Honey Nut Corn Flakes
Wheat Chex

Or whatever else is on hand.

You know it really is true about milk before bedtime - it does help you sleep well.

FeelingTheBlues · 25 July 2012, 01:24 PM

Quote:

Originally Posted by Lisa

Raisin Bran
Raisin Nut Bran
Honey Nut Corn Flakes
Wheat Chex

Or whatever else is on hand.

You know it really is true about milk before bedtime - it does help you sleep well.

Apparently cold milk can make you have a stomach ache though...

EDIT: I forgot to write the main part of my message!

Those cereals are good choices (for the ones I know), I'm not the type of person who will enjoy very sweet cereals (the exception being those chocolate cereal balls...

) so I can only approve yours!

25 July 2012, 11:15 AM	#10728
STEELINOX 2024 SubLV41 Pledge Member Join Date: Oct 2008 Real Name: Sink-O! Location: a praire in AZ Watch: ROLEX-less atm... Posts: 14,021	I mostly just use my stone "cold" and it helps to cook the crust evenly. Maybe "preheating" to warm rather than to bake temp would be better __________________ *Positive Waves Baby* Lug Hole Loyalist / Chamfer Line Inspector INFORTHE WIN SUB-MAH-REEEN-ER ~ !

25 July 2012, 11:39 AM	#10731
FeelingTheBlues "TRF" Member Join Date: Sep 2011 Real Name: Carl Location: Always moving Watch: If you wish... Posts: 22,039	Lisa, my 21:39 cereal bowl and myself feel like losers in front of those delicious looking pizzas of yours! __________________ Mon corps c'est un pays en guerre sur l'point d'finir, Le général de l'armée de terre s'attend au pire, J'ai faim, j'ai frette, je suis trop faible pour me lever debout, On va hisser le drapeau blanc un point c'est tout. - André Fortin

25 July 2012, 12:21 PM	#10733
East Bay Rider "TRF" Member Join Date: Oct 2007 Real Name: Bill Location: East Bay RI Watch: GMT-II 16710LN Posts: 12,093	Well done Lisa. You're a fun wife/mom. __________________ I bought a cheap watch from the crazy man Floating down canal It doesn't use numbers or moving hands It always just says "now" Now you may be thinking that I was had But this watch is never wrong And if I have trouble the warranty said Breathe In, Breathe Out, Move On J. Buffett Instagram: eastbayrider46

25 July 2012, 06:40 AM	#10719
Lisa "TRF" Member Join Date: Sep 2007 Location: oklahoma city Posts: 15,741	Okay, Michelle - I've written down your recipe and I'm off to the kitchen for a while.... might even take a pic or two as things progress.

25 July 2012, 08:38 AM	#10720
Kinnakeet "TRF" Member Join Date: Jun 2012 Real Name: Michelle Location: Canada/Florida Watch: WG Breguet Typexx Posts: 2,972	I am most serious when I say that I could eat pizza every day of the week- as long as it has different toppings on it! We have "pizza sundays" at my place at least once a month- any family members who are in town usually end up on our doorstep,; Have fun Lisa, I'll be living vicariously through you this dinnertime!

25 July 2012, 10:45 AM	#10725
Lisa "TRF" Member Join Date: Sep 2007 Location: oklahoma city Posts: 15,741	Sink, I'll keep an eye out for some Thai spices and mixes next time I'm at the Asian market down the street. I've been needing an excuse to go back there. Well, the pizza was kind of a success and kind of a failure. Dave's gluten free one was fine, but the other one... well, I guess the pizza stone got too hot because the crust was burnt even before the toppings were done. I cooked both pizzas on the grill but didn't pre-heat the cast iron skillet for the gluten free pizza. Live and learn - next time I might a few smaller pizzas instead of one big one, and I might not preheat the pizza stone. I'll try to get the crust thinner, too. At any rate, Michelle - your dough recipe was outstanding. No problems there - very tender and flavorful and it's a definite keeper. Some pics of the process.... Getting started with the dough... I let the dough hook do the serious mixing... And finished with a little light kneading... Into a warm spot to rise.... Meanwhile, time to prepare the sauce... fresh basil and oregano from the garden... (that's the gluten free crust resting in the measuring cup) Viola! Dough's ready to shape... Time for toppings.... Dave's and the girls'.... I tried the foil sheets beneath but found I couldn't pull them out once I carried it to the grill - too sticky - sigh - so I just laid the whole thing on the hot pizza stone. And that's where the problems began.... Uh oh.... something smells like burnt toast. Well, Dave's looks much better. At least there was one success story! This one.... better luck next time. Not terribly bad as long as you avoided the burnt crust underneath! I do need a big pizza spatula, and more practice!

25 July 2012, 11:00 AM	#10726
Kinnakeet "TRF" Member Join Date: Jun 2012 Real Name: Michelle Location: Canada/Florida Watch: WG Breguet Typexx Posts: 2,972	Damn Lisa! I have a serious pizza craving now!! Your pictures look good enough to eat right off the computer screen! I have never seen pizza done in a cast iron skillet, or on a grill/BBQ....wow I'm wondering if you got a partially burned crust on the grill because the heat might not be even on the bottom? I'd try no preheating your stone next time-just increase the cook time by about 5 minutes. Also, do you ever bake your pizzas in the oven, using the stone? The whole hype about stone cookware is the even heat... there isn't supposed to be hot spots/cooler spots... Anyway,I always bake my pizzas in a 450 degree oven for 15-20 minutes, but I'd love to try a deep dish pizza in a skillet!

25 July 2012, 11:01 AM	#10727
The Joker "TRF" Member Join Date: Sep 2010 Location: Gotham Posts: 9,641	Looks very yummy Lisa. Damn it, I need to do a midnight fridge raid now.

25 July 2012, 12:44 PM	#10734
Lisa "TRF" Member Join Date: Sep 2007 Location: oklahoma city Posts: 15,741	Trial and error - next time I'll try not preheating the stone. There are several other variables that probably would have made the outcome better.... including a smaller and thinner pizza, and a better method of transferring the raw pizza to the stone (I'll just put it together right on the stone next time since it won't be preheated). I do want the grill method to work, because it keeps the kitchen cool on these blistering hot days if I can cook outside (and it did cook the gluten free pizza quite nicely). It does put out pretty even heat; it's natural gas and has three parallel burners. I'll also try to keep it at about 450 degrees as you suggested, Michelle - it was closer to 550 when I first put the pizza on it! That grill can get upwards of 700 if all the burners are cranked up. Anyway, at least I'm sure of one thing - that's a really good dough recipe!

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