Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - tschmidlin

Pages: 1 ... 459 460 [461] 462 463 ... 546
6901
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 11:22:39 AM »
We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

Do they cut it into 16 slices up there? I hated getting pizza out in CA when I was living there. I actually used to insist that they cut it into 8 slices at the one Papa John's. Ocho? Si, Ocho. No mas. Ocho.
There's no rule - I've seen as few as four slices on a large pie  ;D  I see 6 or 8 commonly, but sometimes 12 or 16.  You might have to ask for 16, I usually only see that when someone orders pizza for a meeting or something.  That's the only time I see a round pie cut into "squares" too.

6902
The Pub / Re: Wife and Homebrew?
« on: November 08, 2010, 10:28:18 AM »
Ok, can someone explain "Bouef" to me? I get the feeling this is a BFI thing I missed.
Nah, you're only a day behind.   ;D

http://www.homebrewersassociation.org/forum/index.php?topic=4483.msg51509#msg51509

6903
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 10:20:33 AM »
Here's a pic of a margherita pizza I made a while back. I live in Chicago and we have many styles of pizza. Thin, Pan, Deep Dish (what Lou Malnati's serves) & Stuffed (similar to a deep dish but with a layer of dough on top like a pie and then sauced). Do other areas of the U.S. have multiple styles as well? when I think of New York style I think of only the thin stuff, do they have any other types out there? Another pizza debate is the cutting of the pizza. In chicago we cut our thin pizzas in squares and in New York they do a pie shape cut.

No pic . . .

We don't really have many different styles in terms of the crust, but the toppings are where the variation comes in.  Most of the pizza here is "thin crust" although none is really as thin as NY style.  There is some pan pizza.  It pretty much all gets get like slices of pie, with an exception or two I'm sure.

6904
All Things Food / Re: Pizza Fatta en Casa
« on: November 08, 2010, 10:15:53 AM »
The bottleneck here is temperature.  Most home ovens will max out at 500F.  If I could get my oven to 600, I would be able to make a really fine NY Style pizza in one position but, we must adapt to that by moving it around the oven to get the desired end result as Matt has described. I use a very similiar method as Matt and get decent results.  Short of getting bricks laid in my oven I use a pizza stone which works fairly well.
The Scott's Pizza Tour guy gets over 500 degrees with a standard oven by funneling the heat with tiles and putting a layer on top.  Check out the video . . . toward the end he measures over 575 with an infrared thermometer.
http://www.economybites.tv/episodes/2010/10/episode-48-scotts-pizza-tour

6905
Kegging and Bottling / Re: fizz problem...
« on: November 07, 2010, 09:03:58 PM »
Ok, I'm going to say you don't have 13 or 20 psi in your kegs.  According to morebeer, 1/4 inch PVC line restricts flow at .65 lbs per foot.  Assuming similar tubing, at 7' length and 1/4" you're looking at less than 5 lbs restriction.  The beer should be shooting out of the faucet at both 13 and 20 psi.  Either your gauge is wrong or there is some obstruction in the system.

6906
Kegging and Bottling / Re: fizz problem...
« on: November 07, 2010, 07:34:31 PM »
At 20 psi it's not shooting out as a glass of foam?  That's a lot of pressure to be pushing the beer, especially if it was pouring at 13 psi with the same setup.  What is your beer line length and diameter?

6908
All Things Food / Re: Pizza Fatta en Casa
« on: November 07, 2010, 07:17:29 PM »
The second reason -- the biggest reason for why I personally use a screen -- is that it makes it possible to evenly cook the pizza to the proper doneness.  Consider that the height of most professional pizza ovens (e.g., Baker's Pride) is probably less than half the height of your average home oven.  This allows commercial pizzas to cook incredibly evenly.  Cooking a NY-style pie that evenly just isn't possible in a home oven (at least as far as I've discovered).  But I can achieve an evenness similar to commercial pizza joints if I start the pizza on the center rack of my oven (on a screen so the dough doesn't fall through the rack), then slide it off the screen and onto the hot stone on the bottom rack (when the crust is cooked enough), and, finally, finish it under the broiler to finish cooking the toppings.  
That's an awful lot of moving the pizza around.  Have you considered putting some tiles or another stone on the center rack and then just putting it on the stone on the bottom to start?  Evenness hasn't been a problem for me.  Bouef.

6909
All Things Food / Re: BBQ Style
« on: November 07, 2010, 07:13:20 PM »
I think it's worth looking into this mesquite business. When a rancher clears land around here there's huge piles of it laying around. Perhaps they would let someone haul it off for pennies or even free.

If anything it might be a fun experience!
I think it would be an awesome experience!

But I'm not even going to bring this one up to SWMBO, no point in having her looking at me like I'm more crazy than she thought.   ;D

6910
Other Fermentables / Re: Pyment - yeast suggestions please
« on: November 07, 2010, 03:14:47 PM »
I know it's a low OG for grapes, but this is England. Going to shoot for a gravity somewhere around 1.090, so nothing huge.
At that low of an OG, even the riesling should dry it out :)  I don't think you can really go wrong, have you considered splitting it and trying a couple of different yeasts?  Without tasting the juice it's hard to predict what yeast will compliment it well, but maybe someone else has another opinion.  Bouef.

6911
Other Fermentables / Re: Pyment - yeast suggestions please
« on: November 07, 2010, 03:01:50 PM »
I have no idea on the variety of grapes, and neither did the person who gave them to me. All I can tell you is that they are English, and fairly acidic. Gravity from the juice is 1.061.

I'd like to produce a dry pyment.
That's a fairly low gravity for the grapes.  What is your target OG for the pyment?  I wouldn't use sherry or the riesling, but that's me.  The others should dry it out.

6912
All Things Food / Re: BBQ Style
« on: November 07, 2010, 02:55:08 PM »
Yeah, I remember when wings were super cheap.  We used to eat them a lot with our modified Frank's hot sauce - delicious.  I had a roommate 15 years ago or so when I was working the late shift, and every couple of weeks when he felt like staying up late he'd make wings and we'd hang out drinking beers and dining in fine style. Good times.   ;D

I like your idea of selling mesquite in Europe euge, it would make an awesome road trip.  Ship them all to Antwerp and then load up a truck and drive around Germany selling them all.  Then load up the truck again and drive around France.  Repeat with different countries until the whole shipping container is gone.  You might not make a ton of money, but maybe it would pay for itself. :)

6913
All Things Food / Re: Pizza Fatta en Casa
« on: November 07, 2010, 02:41:51 PM »
My pizzas are always somewhat wonky looking.  We do them on the grill pretty frequently, or in the over if the weather is too bad.  I don't really love deep dish pizza, but Northlake Tavern near work is famous around Seattle for it.  It's not quite Chicago style I don't think (I'm no expert), but it's more Chicago than NY style for sure.

6914
The Pub / Re: Daylight savings
« on: November 07, 2010, 02:30:55 PM »
We changed l' hour d' summer last week; j' again have light of day for my idleness morning. BOUEF.

I guess it can't handle contractions or all caps.

We changed the hour of summer last week; I again have light of day for my idleness morning.  BEEF.

BEEF?
I said "We already changed to DST last week; now I've got daylight when I start the morning laziness."

Bouef isn't exactly an insult, it's more like the verbal equivalent of the Famous French Shrug.
Well that's good to know.  Since there's no shrug emoticon, now we can just write bouef at the end and it will mean the same thing, :)

6915
The Pub / Re: Wife and Homebrew?
« on: November 07, 2010, 02:27:45 PM »
...I suppose she likes that it distracts me from my other hobby - motorcycles - which she really doesn't get...

Wow...  what's not to get about motorcycles?
I don't know - I'm not into cars or motorcycles, to me they're just modes of transportation.  I can see why some people really like them and that's cool, they just hold no real interest to me.  Bouef.

<edit> added bouef.  Bouef.

Pages: 1 ... 459 460 [461] 462 463 ... 546