What's Cooking?

  • Thread starter Thread starter JackBootedThug
  • Start date Start date
Sorry. That was shrimp only. All I had :D

I'll get you some crawfish pics. We call crawdads here.
 
3 day cold fermented dough, cast iron pan pizza.
 

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MrDowntown said:
Haven’t eaten yet. Ima BITCH for pizza! Looks good
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I usually do NY style but I am a sucker for a good cast iron thicc pizza. I shred the mozz on first then sauce (crushed Cento with a little salt and basil, uncooked) on top, with freshly grated parm to finish. 475 for 18-20 min
 
Donnie B. said:
Ever tried old fashioned Crisco to coat the pan?
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I have tried everything. I find a thin layer of salted butter to be preferable, in a well taken care of pan. I only use cast iron to cook, so it is needless to say that I take care of them. I have cast iron that is over 100 years old.
 
japetus said:
I have tried everything. I find a thin layer of salted butter to be preferable, in a well taken care of pan. I only use cast iron to cook, so it is needless to say that I take care of them. I have cast iron that is over 100 years old.
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I don't use it for everything, but it gets used a lot.
Freshly seasoned and ready to go again.

pan.jpg


Grew up on this stuff and couldn't find it out west so stumbled on the recipe and the 50/50 Crisco/olive oil for the pan.

https://www.seriouseats.com/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home
 
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Donnie B. said:
I don't use it for everything, but it gets used a lot.
Freshly seasoned and ready to go again.

View attachment 84304

Grew up on this stuff and couldn't find it out west so stumbled on the recipe and the 50/50 Crisco/olive oil for the pan.

https://www.seriouseats.com/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home
Click to expand...
It's about 99% of my method.
Donnie B. said:
I don't use it for everything, but it gets used a lot.
Freshly seasoned and ready to go again.

View attachment 84304

Grew up on this stuff and couldn't find it out west so stumbled on the recipe and the 50/50 Crisco/olive oil for the pan.

https://www.seriouseats.com/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home
Click to expand...
The state of that pan, frankly, leaves a bit to be desired.
 
This is my "no 1".. you can bring this to heat and cook eggs with no butter, nothing will stick. This is very very old.
 

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A standard bologna breakfast sammich. Home baked 12 grain bread, hand shaved parm with fried bologna and an egg. Hot sauce on bottom.
 

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Where?

Sriracha/Mayo on top.
Sriracha inside and on the plate
You mean the avocado?

cream cheese/avocado/julian cucumber/shrimp/sriracha/salmon/rice/seaweed wrap
 
I don’t make a lot of pan pizza. I generally like thin and crispy, but for whatever reason I decided to go thick and hearty today. Dough was a 4 day ferment. Cheese on bottom (part skim mozzarella) then leftover meatballs crumbled on that, then a sauce made with a lot of fresh garlic, tomatoes from the garden, basil from the garden and a splash of red wine. Lots of good, strong pecarino on top.

One piece is a meal! It’s very hearty. Next time I’ll play around with cornmeal and some more oil in the dough itself. Take it more Chicago deep dish style.

 
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