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01-17-2018, 07:59 PM | #23 | |
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01-17-2018, 08:38 PM | #24 |
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01-17-2018, 08:54 PM | #25 |
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Graduated from two CIA boot camps (Hyde Park and St. Helena), attended at least twenty or so cooking classes at the the local culinary school ranging from food safety, knife skills, plating, sauces, cooking methods, pasta making, and various baking classes.
I’ve come to really enjoy baking; a good chocolate chip cookie, cheesecake, chocolate potes de creme, scones, kolaches, brownies, etc. Haven’t got into bread making yet! I have done some stage work at a few restaurants and like cooking for small groups. I am not sure of the label but at the end of the day good food and good people can make for a great time. Some great restaurant dishes I had recently was the roast chicken at the Nomad Hotel and the short ribs at Upland, both in NYC. Dave |
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03-10-2018, 11:36 PM | #26 | |
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I will definitely be back. The pastas were freshly made and beautifully prepared. Red Ash is definitely one of my top 5 favorite restaurants in Austin. |
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03-10-2018, 11:38 PM | #27 | |
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03-12-2018, 10:05 AM | #29 |
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I don't consider myself a 'foodie' but I do enjoy cooking, and I know my way around a kitchen, as some of you probably know I am in the middle of building a kitchen in my backyard.
I am not done, but I am close enough to fire up the Forno! The first food to come out of the oven was a nice focaccia, it turned out great. I also finished my beef loin over the coals on the tuscan grill (after 2 hours in the sous vide), served with (and stuffed with) an nice compound butter. |
03-12-2018, 10:43 AM | #30 |
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I did a practice run of pizza, my wife wants me to make pizza for our 3 year olds birthday next sunday. I was impressed, this thing is awesome!
I have been making pizza fairly regularly for 7 years. I make the dough and sauce from scratch. Until now I have been cooking on a pizza stone in my Traeger (pellet grill) which can pull about 435 to 450 degrees max, but it has a good convection effect. About a year ago I change from using bread flour to 00 Caputo flour, it made a much bigger difference then I expected. It requires less water hydrate and be very elastic (compared to bread flour), it stretches better and makes a nice consistent crust. The difference it texture from the pizza stone/grill to the Forno is surprising. I found that cooking on a 650 degree floor (close to 1000 degrees on the dome) is about perfect, pizza is done in no more then 2 minutes. What is surprising is the texture of the cheese. I think its is cooking so fast that it doesn't have time to lose moisture, it is soft and creamy. Fresh mozzarella also has no time to lose its moisture, if you have worked with fresh mozz in a conventional oven you know that it can leave puddles of water, not here. Last edited by KenB925; 03-12-2018 at 11:17 AM.. |
03-12-2018, 11:24 AM | #32 |
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Thanks. Its gonna be pretty cool when it is done.
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03-12-2018, 11:42 AM | #33 |
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An observation on high heat pizza cooking. I have watched quite a bit of food network in my day, and I have noticed that pizza often looks burned on the bottom.
I made a pizza with a deck temp of about 800 degrees, the bottom charred a bit and it looked burned, but interestingly it didn't taste burned. I think its because the char is so thin and so fast, it almost presents as an ingredient, like salt. I am not going to seek out the char, but its not bad. |
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03-18-2018, 02:31 PM | #34 |
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cooking and baking are a couple of my hobbies. Here are some of my delicious creations.
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03-18-2018, 02:38 PM | #35 |
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My friend that looks like prototypes
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03-18-2018, 02:39 PM | #36 | |
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03-18-2018, 02:45 PM | #37 |
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No . I don't . Your creations (shape of the food) looks kinda weird . That's why I thought about prototypes .
Actually it's like with cars , first new design models look also like shit ! But when the taste is good . That matters 2 !
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03-18-2018, 02:48 PM | #38 | |
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I'm leaving my life in your hands
People say I'm crazy and that I am blind Risking it all in a glance And how you got me blind is still a mystery I can't get you out of my head Don't care what is written in your history As long as you're here with me I don't care who you are Where you're from What you did As long as you love me Who you are Where you're from Don't care what you did As long as you love me. I just wrote that poem for you. I hope we two will be forever together and quit playing games with my heart.
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03-18-2018, 02:53 PM | #39 | ||
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… I’m saying it because it’s true. Inside of us, we both know you belong with Victor. You’re part of his work, the thing that keeps him going. If that plane leaves the ground and you’re not with him, you’ll regret it. Maybe not today. Maybe not tomorrow, but soon and for the rest of your life. … We’ll always have Paris. We didn’t have, we, we lost it until you came to Casablanca. We got it back last night. … And you never will. But I’ve got a job to do, too. Where I’m going, you can’t follow. What I’ve got to do, you can’t be any part of. Ilsa, I’m no good at being noble, but it doesn’t take much to see that the problems of three little people don’t amount to a hill of beans in this crazy world. Someday you’ll understand that. …Now, now… Here’s looking at you kid. I'm not being lazy tonight with my words, I just think I'm going to have to break up with you. If I build that for myself, there will not be jeans big enough for me. Edit: Just in case, my dough never looks that good. How much yeast per gallon do you use?
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03-19-2018, 01:53 AM | #40 | ||
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03-19-2018, 02:35 AM | #41 | |
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Omg Tara! I came back here to drool on those bread and pizza pics and you ruined my morning high!
I may have looked in to building an oven for pizza last night. It appears my future will hold dying very fat.
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03-19-2018, 03:32 AM | #43 | ||
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I'm still pissed st that dude for making that good looking dough. Men shouldn't be allowed to be good at this stuff!
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