Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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I made Lars pizza dough recipe and it is good. My problem is I drank a bottle wine before I cooked out on my smoker at 700 degrees. I have a picture of the first pizza. I managed to drop the second pizza and my pizza stone has melted cheese all over it. It is a mess. The margarita pizza is the one I dropped. It tasted OK. I will try to do better next time. The first pizza is mushroom, onion, and pepperoni with grated mozzarella cheese with a little red peeper sprinkled on. They cooked in 4 minutes on my hot smoker.
I need to figure out how to clean my pizza stone. Not sure how to get the cheese off and make it non-stick again.
I need to figure out how to clean my pizza stone. Not sure how to get the cheese off and make it non-stick again.
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Michi
I dislike attempts to rewrite history
Please post your recipe for dropped pizza! That one is new to me 
I put the first one on perfect with my wood paddle. The second one slid off and folded up. The fire was so hot I did not have time to fix it before the cheese melted on the stone. The mozzarella cheese balls instantly melted on the hot pizza stone. I tried to clean the cheese off, but the heat was melting the hairs on my hand.
I think everybody should try drop pizza.
I think everybody should try drop pizza.
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Michi
I dislike attempts to rewrite history
I'll put it on my very long TODO list
My commiserations. I guess there is no such thing as improvement without making the odd mistake along the way. I've messed up a few breads in my day. It's all part of the learning experience.
Picked up a few chefs presses and put them to work searing ribeyes. Turned out pretty good. Have really enjoyed them for grilled cheese sandwiches too. They’re compact and can go in the dishwasher, so that helps keep the wife happy too.
tostadas
Hobbyist / Craftsman
I have this little 6in cast iron for one thing only, frying eggs. My fav way to make em is full crispy one side with a slight runny yolk
Of the many, many things I have picked up here over the years the recipe for Sri Lankan chicken curry by @Nedfeister is still one of my favourites.
Michi
I dislike attempts to rewrite history
Herb sausage:
Jeez I see so many chef press accolades. Have to order one..or two.
What’s a favorite press?
I have the 13oz. Remember they stack.
Took a little pork roast out of the freezer with intent to use it yesterday but didn't. So, whipped up a citrus and soy marinade this morning and let them sit all day. Tossed in some leftover veggies and grilled 'em over blazing hot coals.
parbaked
Senior Member
I prefer the lighter 8 oz presses because I usually want even browning without a lot of weight but can stack a couple if I do…
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I have been using a slotted SS pan for stir frying on the grill for years. And. I. Hate. It. It won't season and everything sticks to it and then chars. A while back I discovered that OXO has a line of pre seasoned carbon steel pans. One of them is a 12 inch outdoor skillet. I bought one and tried it out yesterday, (after one round of seasoning at home). Nothing stuck and I am very happy with the pan. I cooked chicken and steak with asparagus, peppers, and onions with a brown sauce as a marinade.
![20230609_175137[1].jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/237/237583-20230609-175137-1-.jpg "20230609_175137[1].jpg")
![20230609_180847[1].jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/237/237584-20230609-180847-1-.jpg "20230609_180847[1].jpg")
After cleaning:
![20230609_192641[1].jpg](https://cdn.imagearchive.com/kitchenknifeforums/data/attach/237/237585-20230609-192641-1-.jpg "20230609_192641[1].jpg")
And BTW - I don't recommend trying to make fried rice in this pan.
After cleaning:
And BTW - I don't recommend trying to make fried rice in this pan.
MowgFace
Senior Member
I also have the 13 oz. Two of them in fact. Great piece of kit for sure.
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Spaghetti Carbonara:
Knife used:
https://www.kitchenknifeforums.com/...any-knife-join-in.53225/page-103#post-1003901
Knife used:
https://www.kitchenknifeforums.com/...any-knife-join-in.53225/page-103#post-1003901
Michi
I dislike attempts to rewrite history
Saffron mussel soup:
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Pizza made with dough leftover from Fridays session (that went with far too much great Italian wine my audio mates brought to make pictures, revived with some fresh flour and proofing after being frozen for a day.
Still looking like ****, yet the dough IS proofing with the new yeast, spectacular taste!
I am in LOVE with the oven!
Still looking like ****, yet the dough IS proofing with the new yeast, spectacular taste!
I am in LOVE with the oven!
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13 oz is probably the most versatile size. I really like the 18 oz too, but can be too large for some pans. Ability to stack them is key and part of what makes them great.
Field Cast Iron No. 10. I went on a cast iron kick a few months ago and this ended up being my favorite daily driver for balance, weight, handle, and surface finish. The No. 12 is great too if you like to cook in big quantities.
Bibimbap
