Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Bar-B-Lew]

That's too simple of a reason.  I thought he was up to some of his engineering tricks again.

[NorCal Smoker]

Note to self, don't use a 63% hydrated dough when you are trying to make a hand tossed type pizza and you are cooking it for 15 minutes!

Bentley,
I am curios what your note to self is.  I think pizza looks great!  What am I missing? 

[Bentley]

I wanted more of a hand tossed mouth feel dough.  I guess it would be more of a what I would consider thick crust style, a softer type.  Actually more of a hybrid between what I call a thick crust and a NY style.  Pretty sure to achieve it I should have lowered the hydration of the dough since I wanted to "bake" it more then "grill" it.  It was a good looking pizza, just not the crust I was looking for.  To be honest, I am not even sure how to articulate it!  But I am going to try a regular AP flour with "normal" amount of yeast and 50% hydration and see if I get the results I want.  Also gonna cook it about 500°.

[Bentley]

All this talk of Chili Dogs...

[pmillen]

WHAT!  Chili on a hamburger!  "[D]ogs and cats living together - MASS HYSTERIA!"
                                                 Peter Venkman, "Ghostbusters"

[ylr]

There's a small restaurant in Owensboro that sells chiliburgers, but I've never had one with cheese. Don't like cheese in my chili....

[okie smokie]

Chili,cheese, onion, pickle, mayo!  Yum!

[Bentley]

That burger called out for onions, but lazy is lazy...Not a pickle, mayo of mustard guy with my chili cheeseburgers.  Now Tommy's in Los Angeles, they did chili, tomato, pickle, mustard and onion.  Could never get into that.  You could obviously get it anyway you like, but that was their SOP!  For me, a great chili cheeseburger was chili, extra onions and the cheeseburger!  But my idea of a great cheeseburger is just mayo and onions!

There's a small restaurant in Owensboro that sells chiliburgers, but I've never had one with cheese. Don't like cheese in my chili....

And see, I am that way with chili fries, which are non existent in Mayberry and pretty much the Mid Atlantic as far as I can tell.  I just want fries, chili and heavy onions, cheese would ruin it.   But on the West Coast, most people want Chili Cheese Fries!

[pmillen]

But on the West Coast, most people want Chili Cheese Fries!

Where I'm from most people want French fries topped with cheese curds and gravy.  Poutine!

[Bentley]

Would like to try it one day!

[Canadian John]

 
 Poutine originated in our neighbouring province of Quebec where it remains as a staple to this day.  The original was fries, curds + gravy. High on taste, saturated fat + calories.

 The original concoction has led to several many variations such as vegetarian,(usually onions and green peppers added to the mix).   The evolution parallels pizza  with all the toppings and crusts.  It's not

uncommon to see a long list of many poutine selections on a menu.

 One thing a good poutine must contain is freshly fried French fries + fresh cheese curds..

[Bentley]

And this is what type of gravy?

[pmillen]

And this is what type of gravy?

Just a simple brown gravy mix (or homemade) is all you need.  Cheese curds on top is traditional but I like to add shredded cheddar.  A friend uses country gravy and eats it for breakfast, but he's a hard-core Flin-Flonite and he's never turned down a meal of anything.

(I can write that 'cause I don't think he reads PelletFan.  He roughed me up more than once when we were young and he's not changed much.)

[Bentley]

A Mining Hooligan you say...


Flin Flon (pop. 5,185 in 2016 census; 4,982 in Manitoba and 203 in Saskatchewan) is a mining city in Canada.

[glitchy]

I’ve only had them with brown gravy. The dish leaves you satisfied and feeling guilty.