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Post by w8n4dave on Jan 3, 2014 11:54:24 GMT -5
I am also Corn intolerant Train. I have to be very careful of any pre packaged stuff. Even my fresh veggies because they sometimes use corn based water to wash veggies. So I have to bring them home and make sure I was them. I may be having problems with Corn fed meat also ... I go to the Dr. Soon so hopefully he can do the test to find out. With Corn there is a breath test I can take. Corn is in so many things! I hate having all these problems but it is what it is. I cook fresh meat and fresh veggies most of the time now.
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Post by garrett on Jan 3, 2014 22:55:16 GMT -5
Pizza pizza,,,,,, ,,,,,,,!!!!!!!!
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Post by w8n4dave on Jan 4, 2014 7:47:48 GMT -5
No no Garret no Pizza pizza!! I don't know if ya every had Gluten Free Pizza? It sucks! Lol I need to get a good Gluten and Corn Free Pizza crust recipe.
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Post by Train on Jan 11, 2014 12:55:47 GMT -5
No no Garret no Pizza pizza!! I don't know if ya every had Gluten Free Pizza? It sucks! Lol I need to get a good Gluten and Corn Free Pizza crust recipe. Ya Wendy As Buckwheat is a veggie rather than a wheat I wonder if that cannot be mixed with something to temper it such as rice flour. Dunno, just thinking, trying to give you food for thought. Train
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Post by Train on Jan 11, 2014 17:02:04 GMT -5
Ya Wendy
I'm onto something as of this afternoon. A fellow chef had news for me when I asked her about mixing Buckwheat with something else to make a gluten free mix. She said she had no experience with buckwheat but found another group of chefs who were using coconut flour in a combination. I asked her what was in the combination but she had no recall. She said that what she ate was great. She also promised to make my inquiry know to them and would have that information within a week. I will keep after that.
Train
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Post by w8n4dave on Jan 13, 2014 23:31:50 GMT -5
Ya Wendy I'm onto something as of this afternoon. A fellow chef had news for me when I asked her about mixing Buckwheat with something else to make a gluten free mix. She said she had no experience with buckwheat but found another group of chefs who were using coconut flour in a combination. I asked her what was in the combination but she had no recall. She said that what she ate was great. She also promised to make my inquiry know to them and would have that information within a week. I will keep after that. Train Wow!! Thank you Train!! You rock! I would love that info. Coconut flour sounds awesome!! My daughter made a great flat bread with something that she threw together. It was awesome! LOL she has no idea how she did it! I was like really? You did not write that down? LOL
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Post by Train on Jan 14, 2014 20:59:20 GMT -5
Ya Wendy
I'm still waiting. I spoke to my friend today and she assures me I will have to info soon. Train
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Post by Train on Jan 14, 2014 21:02:58 GMT -5
Ya Well I wore out my first dough hook. It had been loosing it's powder coating right along but when I saw tubes of powder coating in the dough it was time to change. So it was ordered last month and this week it came. Here on the left is the new hook and the old on the right. So now I can begin to bake again. Train
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Post by w8n4dave on Jan 15, 2014 10:51:15 GMT -5
Wow!! Wore that right out huh? Lol
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Post by garrett on Feb 9, 2014 20:51:45 GMT -5
was it a lotta dough train? grins
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Post by Train on Feb 24, 2014 23:18:12 GMT -5
was it a lotta dough train? grins Ya Garrett About 300 pounds, perhaps more. Train
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Post by w8n4dave on Feb 28, 2014 12:52:10 GMT -5
Funny Red!! LOL
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Post by garrett on Apr 23, 2014 13:57:02 GMT -5
bummmmmmmmmmmmmmmmmmmmpppppppppppppppp.....................
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Post by garrett on Feb 23, 2015 22:31:18 GMT -5
whar is that ol gorilla?lol
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Post by garrett on May 17, 2015 17:33:37 GMT -5
Wharton is that of gorilla?
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Post by Train on Jan 10, 2016 12:58:10 GMT -5
Ya It's been awhile since I have posted in here. Things change as do people and I kinda drifted away. No pizza today. Rather I am making hot dawgs, chili dawgs to be specific. Just plain lazy today. I hope everyone has been well and making pizza. I will check in often to answer any questions I am be capable of. My pizza sauce is easy and full of flavor.
1 number 10 can of tomato sauce 1/2 cup of finely minced onion. 1/2 cup of finely minced bell pepper. I use a handfull of basil but you might call it a cup.
Use to sight and the taste will follow. I throw a little black pepper in. I keep the flavor clean and fresh. I never use any strong spice or ingredient that will smother the true flavor. That means no glarlic, but you may if you wish. You need not even cook this sauce but may if you wish. I don't beyond warming it to meld flavors. Substitutions Italian seasoning may be used in place of basil. Crushed red cayenne may be used in place of black pepper. Anything you wish you can do, even garlic. It is your sauce so please yourself.
I just loaded up on toppings and am going to clean up and get back to pizza while the winter temps make it friendly. A good year to you all. Train
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