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Post by w8n4dave on Nov 9, 2011 21:30:02 GMT -5
yea I gave my Pasta maker away.... my son gave us one for xmas about 10 years ago and well we never ever used it and a year or so ago someone on I dig wanted one... I asked Dave if it would be ok to give it away .. And I did.. Goodness now I see how to use them and stuff.. Yea hind site thing ... Who knew right? I could be making pizza dough, Bakalava and stuff .. Ohhh well I didn't have youtube back then.. Or I would of known. I am so glad you got one Yay for you!! I may need some pics there buddy
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Post by w8n4dave on Nov 10, 2011 11:04:43 GMT -5
Train I am going to make some of that spanakopita bread today I have to get my verizon phone thingy first tho hehehe I cannot w8 to see if I can make it or not!
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Post by Train on Nov 10, 2011 15:23:36 GMT -5
yea I gave my Pasta maker away.... my son gave us one for xmas about 10 years ago and well we never ever used it and a year or so ago someone on I dig wanted one... I asked Dave if it would be ok to give it away .. And I did.. Goodness now I see how to use them and stuff.. Yea hind site thing ... Who knew right? I could be making pizza dough, Bakalava and stuff .. Ohhh well I didn't have youtube back then.. Or I would of known. I am so glad you got one Yay for you!! I may need some pics there buddy Ya Wendy I got pics and flicks. Lessee if I can put one here. I have a sequence but this one shot tells the story. Train
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Post by w8n4dave on Nov 10, 2011 21:02:50 GMT -5
Niccceeeeeeee Train!! I am very impressed!! Hey I made some of that spanky stuff today... not to bad It does take some oil and butter to make it flaky tho... the secret they don't tell you.. alot of oil while making it. and vinegar to... it helps stretch it...
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Post by Train on Nov 10, 2011 23:55:50 GMT -5
Ya Here are 2 more pics Train
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Post by Train on Nov 12, 2011 12:33:56 GMT -5
Train I am going to make some of that bread today I have to get my verizon phone thingy first tho hehehe I cannot w8 to see if I can make it or not! Ya Wendy Dunno if your talking about home made filo or what but if it is filo I want to warn you than it takes even expert bakers a lot of time to get the hang so if you have to settle for something close today remember you will be closer tomorrow and closer still the next time until you get the product you want which is a light onion skin thin dough with thousands of layers. You will get there if not today. Train
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Post by w8n4dave on Nov 12, 2011 15:47:46 GMT -5
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Post by w8n4dave on Nov 12, 2011 15:48:39 GMT -5
And I don't say this to too many people train but ..... Nice rack
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Post by camochef on Nov 12, 2011 22:39:58 GMT -5
Those that don't want to give up their pizza or baking stones or tiles may want to check out the Dec 2011 (number 113) issue of Cook's Illustrated magazine. On page 32, in the equipment corner, you'll find a review on the Lodge Pro Logic Cast Iron 14 inch Pizza Pan which lists for $28.00. According to the review it offers the same results as their favorite Baker's Catalogue Pizza Baking Stone by Old Stone Oven ($54.95), but in half the time. That's right! The stone takes an hour to reach the desired 500 degrees whereas the cast iron pan reaches 500 degrees in a mere 30 minutes. The only negative is that it's only 14 inches instead of 16 or even 18 inches for those with large ovens. Still, ½ the time is excellent to produce a crisp, golden crust. I'm gonna have to compare it to my air pans, (which are steel covered in non-stick), once I find one. Enjoy! Camo
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Post by w8n4dave on Nov 13, 2011 9:45:40 GMT -5
Thanks for the info camo, will try and look it up ... I don't leave my stone in for an hr. My kids love it to bake cookies with, So we got them each one for xmas ..... It is nice they come with handles and stuff now... now to get them a ceramic lined cast iron pot.... they were eyeballin mine so you know.... lol
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Post by Train on Nov 13, 2011 10:36:28 GMT -5
Ya I did see those cast iron replacements Camo. Saw them a week or so ago. Have no idea about them one way or another. In my case I will stay with what I have because it is maintainance free for the most part. Don't have to season is, just scrape once in awhile and then only if I get sloppy. Might be just the thing for someone else though. Ya Wendy In the case of your Pita, I now see more clearly in the light of day what you did. You did get that dough very thin, nice going. I will tell you now that for that type Pita you don't want lots of flaky layers. Neither do you want more than one layer of dough. Here is another way to do what you did. Cut the dough into long strips wide enough only to accept a row of filling not more than 1/2 an inch. raise the sides up and pinch the dough shut. Sealing the ends as well. Once sealed simply spiral it. The end product should be flat and spiraled. Next, with a fry pan half full of a mix of half oil and half butter, at medium heat so the mixture is burbling lightly fry on both sides as was done in northern Greece. Now that is a tasty treat. So tasty it nearly cost me my life when my father caught me stealing one off the kitchen table as my mother made them. She didn't mind but he did and saw me as competition for that wonderful treat. Heheh Train
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Post by camochef on Nov 13, 2011 17:36:47 GMT -5
Bunkie, Been having 'puter prblems of late so I couldn't answer. But we're working today, so...Air Pans are steel with a non-stick coating on both sides. Made by Hoffritz. They replaced my oven stones years ago, although I'm looking forward to trying the lodge cast iron pizza pan that I just read about in Cook's Illustrated's Dec 2011 issue. Enjoy! Camo
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Post by w8n4dave on Nov 14, 2011 1:25:05 GMT -5
Ya I did see those cast iron replacements Camo. Saw them a week or so ago. Have no idea about them one way or another. In my case I will stay with what I have because it is maintainance free for the most part. Don't have to season is, just scrape once in awhile and then only if I get sloppy. Might be just the thing for someone else though. Ya Wendy In the case of your Pita, I now see more clearly in the light of day what you did. You did get that dough very thin, nice going. I will tell you now that for that type Pita you don't want lots of flaky layers. Neither do you want more than one layer of dough. Here is another way to do what you did. Cut the dough into long strips wide enough only to accept a row of filling not more than 1/2 an inch. raise the sides up and pinch the dough shut. Sealing the ends as well. Once sealed simply spiral it. The end product should be flat and spiraled. Next, with a fry pan half full of a mix of half oil and half butter, at medium heat so the mixture is burbling lightly fry on both sides as was done in northern Greece. Now that is a tasty treat. So tasty I nearly cost me my life when my father caught me stealing one off the kitchen table as my mother made them. She didn't mind but he did and saw me as competition for that wonderful treat. Heheh Train Now you know A.D.D lol I cannot figure out what your saying unless there is a youtube of it.. Which is what I did .. I copy'd a youtube.. J/K sweetie I just got it as this as I could... I have no space ... LOL but it was very good
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Post by garrett on Nov 14, 2011 2:54:02 GMT -5
ya'll been busy in here.smiles
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Post by Train on Nov 15, 2011 11:47:28 GMT -5
Ya Often times I run out of mozzarella and am forced to by those bags of shredded mozzarella in bags that hardly even taste like mozzarella. How I like to buy mozzarella is in 5 pound bricks. Lots of folks argue that it will spoil long before I can use it that it will mold and turn slimy. Heheh Must have had a bad experience or think they know cheese. They will also tell you to soak it in a salty brine, WRONG! Most cooking pros will tell you not to freeze mozzarella but I'm gonna give it to you straight. In this next series of photos you will see what I do and I can tell you it is the only way. It works. Mozzarella in bulk Here are 2 five pound bricks, one with 1 pound removed for shredding. being shredded shredded and bagged with a pound of the 5lb piece to go. The flavor is exactly the same as it was before freezing. Just be sure to cut it into one pound chunks before freezing so you don't have to thaw and refreeze the entire brick. Train
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Post by w8n4dave on Nov 18, 2011 9:55:52 GMT -5
Yes that is such a great idea!! We usually go thru so much cheese and I hate to buy the bags of cheese 3.59 or so for under a lb... usually 8 oz that is crazy!! Yup I am going to start doing that Train! Thanks
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Post by Train on Nov 18, 2011 20:29:25 GMT -5
Yes that is such a great idea!! We usually go thru so much cheese and I hate to buy the bags of cheese 3.59 or so for under a lb... usually 8 oz that is crazy!! Yup I am going to start doing that Train! Thanks Ya Your welcome Wendy! Mighty fine and thanks for the compliment. Train
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Post by Train on Nov 18, 2011 20:45:39 GMT -5
They actually came out pretty darned good!! I know the dough wasn't as thin as it could of been but it is a start hehehehe Hubbs even liked it .... Needed more butter when cooked Ya Wendy Here is a followup post. I hope it gives you a perspective and you pick up on this. We called them fried pitas at our home but you can call them what you will. I used the same dough I make pasta with for a change and to see how that turned out, both are so similar. I took the dough down to it's thinnest setting then cut it into long strips, about 30 inches long and 3 inches wide. All measurements are approximate. It pays to have 1 brush to brush the dough of flour and another to apply a little water or egg wash to the sides of the dough after the filling is applied. I was working so fast I didn't think to take pics of everything but I do have before and after shots. Here it is all filled and spiraled. Pulling up the sides then pinching them together the entire strip is then spiraled making a nice dish and an easier to handle product. It takes on a different appearance when fried. The best part is that the project turned out to be about 1/ 30th as good as what my mother turned out. Gives me hope. Heheh Small indeed but none the less. Train
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Post by w8n4dave on Nov 19, 2011 8:05:54 GMT -5
Wow Train!! Looks wonderful!!! It looks like it turned out great!!! So you fried it? Or baked it?
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Post by Train on Nov 19, 2011 9:01:14 GMT -5
Ya Wendy I fried it as is traditional. Almost half and half oil and butter with slightly more oil. Not too high a heat but burbling. I made mine a little too fat so today it gets adjusted. Perhaps a new set of pics though I have to really clean my hands every time I reach for the camera. Train
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Post by w8n4dave on Nov 19, 2011 15:53:07 GMT -5
I Know what you mean about taking the pics and having to clean your hands.... or cleaning your hands then cooking .... Yup don't want to get that nice camera full of flour and oil I'd love to see pics tho inspiring!!
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Post by w8n4dave on Nov 20, 2011 16:20:07 GMT -5
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Post by w8n4dave on Nov 20, 2011 18:31:19 GMT -5
By the way ... our Krogers does not carry Semolina Flour I guess I'll go to the whole food market or Trader Joes...
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Post by Train on Nov 21, 2011 12:45:35 GMT -5
Ya Wendy I did play that no knead pizza dough flick. I think you must try it if nothing more than to just get it out of your system. I don't really knead mine much either. Once it's out of the mixer I just shape it then make pizza. Heheh The balance of the dough makes hamburger buns and bread loafs both for snacking and best bread crumbs ever. I'll add pics to this later. Okay, here are the pics. What is left of a loaf drying for bread crumbs of unbelievable flavor. I just ate another slice, Heheh. Sesame seed bun small bun Train
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Post by Train on Nov 21, 2011 12:52:12 GMT -5
Ya Wendy As per your request I made pita again this morning and took more pics. I forgot to move the cam at one point so that a clear whole shot was actually a partial shot. Let me know if this is too insufficient. SPIRALED RAW FILLING FINISHED COOKED PITA PITA FRYING SPOONING IN FILLING SPREADING FILLING SPIROLING PITA I did film this but the same error is apparent, and I ran out of space on the chip. I will do this again, probably next month and be more prepared. Try o keep my mind on things next time. Does any of this help? Train
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Post by w8n4dave on Nov 21, 2011 16:00:13 GMT -5
Wonderful Wonderful Wonderful!!! Train!! Just lovin it!! I can almost taste it Train I have never been able to get the ughhh dough right when trying the mixer or bread machine... bread was always way to heavy. Now on my QUEST lol , I do love the "No Knead" Bread I have found that your King Arthur flour works really nice .. Love it! But the Semolina has got to be found someplace other than Kroger around here.. I will try the "No knead" pizza dough in a few days ~Hopefully before Thanksgiving... Will take pics. My next quest is to make home made sub sandwich bread for hubs to take to work. he loves the sandwiches the lady makes at the corner store, but they have so much drama going on he doesn't want to go there. So I am on a quest to make the bread that works, and make his subs myself yea we will see "my quest"!!
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Post by w8n4dave on Nov 21, 2011 16:01:41 GMT -5
Have a wonderful Thanksgiving huggs!!!
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Post by Train on Nov 22, 2011 15:33:43 GMT -5
Ya Wendy I hope you do too. Huggs Train
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Post by gennyl on Nov 24, 2011 14:23:50 GMT -5
By the way ... our Krogers does not carry Semolina Flour I guess I'll go to the whole food market or Trader Joes... When you have time- Find your nearest "Little Italy" no doubt a better product & support a local Co.
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Post by Train on Nov 24, 2011 20:34:17 GMT -5
By the way ... our Krogers does not carry Semolina Flour I guess I'll go to the whole food market or Trader Joes... When you have time- Find your nearest "Little Italy" no doubt a better product & support a local Co. Ya Genny As one who prefers to deal up front eyeball to eyeball I would agree with you. However there is no such area here in Houston. If I were back in Cleveland I would be buying from DeNunzio's if they are still around and they may not be. It's getting harder all the time to find any old time importers that don't strictly sell to dealers. I honestly don't know of a real Italian store in Houston. It may also be the case for Wendy. Things just are not the same. All the old stores of flavor are gone and the new generation is not interested. Train
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