The what's for dinner thread!

[Redbeard]

Homemade pizza. And no momma forgot the cream cheese

[assateague]

Love it when the neighbor gets back from Alaska.

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[AKPirate]

Love it when the neighbor gets back from Alaska.

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Silver fillets?

[assateague]

I think they're kings, but I'm not sure. They're from down around Kasilof, so whatever is most common. He brings back pinks, silver, and kings (I think). The pinks are my least favorite, but even they're pretty good. Fried up some of the bellies he brought back, too, but they got eaten as they came out, so no pics. Those fried bellies were absolutely delicious.

[The Duck Hammer]

I want some fried fish bad right now.


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[jarbo03]

Kentucky Deluxe with a side of alfredo.

[AKPirate]

I think they're kings, but I'm not sure. They're from down around Kasilof, so whatever is most common. He brings back pinks, silver, and kings (I think). The pinks are my least favorite, but even they're pretty good. Fried up some of the bellies he brought back, too, but they got eaten as they came out, so no pics. Those fried bellies were absolutely delicious.

Bellies are good, lots of fat in those that makes them tasty.

[assateague]

I'd never had them before. But I will have them again.

[triplecurl]

Fine dining tonight

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[Mornin Beef]

I'd never had them before. But I will have them again.

Very definitive and succinct.

[The Duck Hammer]

Pizza Time!

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[capt1972]

broiled salmon with a maple glaze, rice and summer squash out of the garden

[AKPirate]

Homemade hotwings and potato salad

[Willie]

Little Caesars.

[capt1972]

Little Caesars.

pizza pizza

[BrewGUN]

broiled salmon with a maple glaze, rice and summer squash out of the garden

Sounds tasty!

[assateague]

Little Caesars.

pizza pizza

I have to read this in that crazy little voice. No Wyoming around it.

[(MT)Montanafowler]

Pizza Time!

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made my own in the dutch the other night.

[The Duck Hammer]

Pizza Time!

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made my own in the dutch the other night.

Well aren't you special. Sounds good though. I want to try making one on the grill sometime.


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[3legged_lab]

Pizza Time!

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made my own in the dutch the other night.

Well aren't you special. Sounds good though. I want to try making one on the grill sometime.


Sent from my Vox Mortem

My wifes stepdad won one of those Treager grills at the RMEF banguet and he said it cooks a tasty take-n-bake pizza. Said it makes it taste like it was cooked in a brick fired oven.

[(MT)Montanafowler]

Pizza Time!

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made my own in the dutch the other night.

Well aren't you special. Sounds good though. I want to try making one on the grill sometime.


Sent from my Vox Mortem

might work, i do think it works better with a stone or something similar though, maybe just a sheet of mild steel would work? if you do it on the grill, throw in some wood chips and smoke it

i think i finally figured out how to get a really good crust with the sourdough though, first one was a thin crust, second one was much better, but i still want to get it about an inch and a half thick throughout. thinking i'll add a half cup more starter and double the flour next time, as well as letting it sit for three hours.

[Flightstopper]

Pizza Time!

ImageUploadedByTapatalk1379031409.031624.jpg

Sent from my Vox Mortem

made my own in the dutch the other night.

Well aren't you special. Sounds good though. I want to try making one on the grill sometime.


Sent from my Vox Mortem

might work, i do think it works better with a stone or something similar though, maybe just a sheet of mild steel would work? if you do it on the grill, throw in some wood chips and smoke it

i think i finally figured out how to get a really good crust with the sourdough though, first one was a thin crust, second one was much better, but i still want to get it about an inch and a half thick throughout. thinking i'll add a half cup more starter and double the flour next time, as well as letting it sit for three hours.

Sounds good Martha Stewart.

[jehler]

Pizza Time!

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made my own in the dutch the other night.

Well aren't you special. Sounds good though. I want to try making one on the grill sometime.


Sent from my Vox Mortem

might work, i do think it works better with a stone or something similar though, maybe just a sheet of mild steel would work? if you do it on the grill, throw in some wood chips and smoke it

i think i finally figured out how to get a really good crust with the sourdough though, first one was a thin crust, second one was much better, but i still want to get it about an inch and a half thick throughout. thinking i'll add a half cup more starter and double the flour next time, as well as letting it sit for three hours.

try making your pizza dough two days before, once kneaded move to the fridge and let rise there for at least a day up to three then pull out and let warm before pulling or rolling out. Don't add to much flour or it'll get tough, try a little more salt than normal and a little olive oil.

[rebelp74]

Pizza Time!

ImageUploadedByTapatalk1379031409.031624.jpg

Sent from my Vox Mortem

made my own in the dutch the other night.

Well aren't you special. Sounds good though. I want to try making one on the grill sometime.


Sent from my Vox Mortem

might work, i do think it works better with a stone or something similar though, maybe just a sheet of mild steel would work? if you do it on the grill, throw in some wood chips and smoke it

i think i finally figured out how to get a really good crust with the sourdough though, first one was a thin crust, second one was much better, but i still want to get it about an inch and a half thick throughout. thinking i'll add a half cup more starter and double the flour next time, as well as letting it sit for three hours.

try making your pizza dough two days before, once kneaded move to the fridge and let rise there for at least a day up to three then pull out and let warm before pulling or rolling out. Don't add to much flour or it'll get tough, try a little more salt than normal and a little olive oil.

What jehler said. It'll be a nice lighter crust and have more taste.

[jehler]

Bread flour or if you can find it 00 Italian flour

[(MT)Montanafowler]

try making your pizza dough two days before, once kneaded move to the fridge and let rise there for at least a day up to three then pull out and let warm before pulling or rolling out. Don't add to much flour or it'll get tough, try a little more salt than normal and a little olive oil.

will that work with sourdough john? from what i've been told once you hit 18-20 hours with sourdough it has basically shot its wad and needs to be cooked, but i can't say i have a ton of experience with pizza crusts. how much salt do you recommend? the recipe i use calls for one teaspoon for 3 cups of starter and flour. I use very fresh local grown flour, it makes really good breads, haven't heard of italian flour so i don't think we have it out here.

[jehler]

try making your pizza dough two days before, once kneaded move to the fridge and let rise there for at least a day up to three then pull out and let warm before pulling or rolling out. Don't add to much flour or it'll get tough, try a little more salt than normal and a little olive oil.

will that work with sourdough john? from what i've been told once you hit 18-20 hours with sourdough it has basically shot its wad and needs to be cooked, but i can't say i have a ton of experience with pizza crusts. how much salt do you recommend? the recipe i use calls for one teaspoon for 3 cups of starter and flour. I use very fresh local grown flour, it makes really good breads, haven't heard of italian flour so i don't think we have it out here.

idk Idaho, wish my mom was still alive, the starter for the bread I grew up eating was over 80 years old, she knew her bread. I know that in the cold of the fridge the yeast growth is slowed and allows the gluten in the bread to relax or some shit giving you that bubbly chewy crust like a good pizza place, give it a shot. With the salt just trust your gut

[one2many]

try making your pizza dough two days before, once kneaded move to the fridge and let rise there for at least a day up to three then pull out and let warm before pulling or rolling out. Don't add to much flour or it'll get tough, try a little more salt than normal and a little olive oil.

will that work with sourdough john? from what i've been told once you hit 18-20 hours with sourdough it has basically shot its wad and needs to be cooked, but i can't say i have a ton of experience with pizza crusts. how much salt do you recommend? the recipe i use calls for one teaspoon for 3 cups of starter and flour. I use very fresh local grown flour, it makes really good breads, haven't heard of italian flour so i don't think we have it out here.

idk Idaho, wish my mom was still alive, the starter for the bread I grew up eating was over 80 years old, she knew her bread. I know that in the cold of the fridge the yeast growth is slowed and allows the gluten in the bread to relax or some shit giving you that bubbly chewy crust like a good pizza place, give it a shot. With the salt just trust your gut

i would weigh over 550 pounds if i was eating a Jehler's house all the time. lots of you guys turn it on for dinner time
if its just me alone i eat shit.

[3legged_lab]

That doesn't sound very tasty

[(MT)Montanafowler]

idk Idaho, wish my mom was still alive, the starter for the bread I grew up eating was over 80 years old, she knew her bread. I know that in the cold of the fridge the yeast growth is slowed and allows the gluten in the bread to relax or some shit giving you that bubbly chewy crust like a good pizza place, give it a shot. With the salt just trust your gut

hmm, the extra slow rise might work out, i'll try it next time and let you know how it goes. everyone back then had sourdough starters, you really save a shit ton on breads and crusts with them and they are stupid simple to maintain. i've had this going for a few months and with the flour the starter eats and bread flour for actual breads and a jar, i've still only spent 11 bucks on everything.

oh, picked up some of the pink salt at cosco after you talked about it. i like it, it's definitely different from sea salt too.