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    South Louisiana
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    Food, football, my kids and wife, Jesus
  • Grill

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  1. i normally buy whole milk mozz also. If i'm making pizza i look for any that say "low moisture" also.
  2. can we see it in action? some video? some pizza pics?
  3. I'm pretty sure that you messed up the salt on purpose just so you'd have an excuse to make this again soon.
  4. i use whole wheat with some water and yeast and let it sit overnight as a preferment. Then, i use either AP or bread flour for the remainder of the dough. I think the whole wheat comes out to being about 20% of the flour i use in my recipe.
  5. The key is the sugar. If you have sugar of any kind in your dough, it'll burn quickly at and above 500 degrees. I make my dough with honey instead of sugar. And, it'll still brown/burn quickly. I normally cook it around 490-495.
  6. This is the one I got. Got it from BedBathandBeyond with a 20% off coupon. It is what I use exclusively for baking. Makes things so simple and consistent.
  7. What do you do when it's pizza night and one of your kids cannot have cow products? You make him pizza with goat cheese. And you shape it like Mickey ears so he feels special. This was about 80g of the normal pizza dough. And here is the pizza for the rest of us: My daughter is also bringing this to school today to talk about how she made pizza with Dad last night:
  8. If you want to make official Disney World Mickey Mouse waffles, use https://www.amazon.com/Golden-Malted-Pancake-Original-33-Ounce/dp/B000ILEMAU/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1483470789&sr=1-2&keywords=carbon's+golden+malted. This is what they use at WDW, allegedly.
  9. I haven't made meatloaf in a long time. But last night I had some leftover meatloaf from the in-laws. I put it between some homemade bread and made a really delicious meatloaf grilled cheese. Best use I have found yet for leftover meatloaf.
  10. I exclusively grate my own cheese. If you do switch to grating your own, make sure you get low moisture mozzarella. I have been using the Market Pantry, low moisture mozzarella ball for a while now. They also have the same brand in the shredded packets. You should give them a try if you have a Target close by.
  11. That looks delicious. I'd destroy that. I bet you could do these two things to help it hold better. 1. Refrigerate the dough. Roll it with the pin when it is cold. 2. Once the toppings are on and it is rolled, put it in the freezer for 30-45 minutes to firm up. Then slice it into the pinwheels.
  12. I would just email Char Griller. Based on my experiences, they'll probably just send you a new lid even though it was your fault. Their customer service is top notch.
  13. your gonna want to put some type of oil just prior to putting the ball down. I'd just throw a big fat piece of butter on there and then throw the ball right in it when it melts. as far as the griddle, it should have some instructions with it. It is probably preseasoned.
  14. And just to add to the conversation about temperatures, I'll give my environment. I'm in South Louisiana. So, it is warm and always humid. My kitchen normally hovers around 76-78 degrees during idle times. It is warmer than that when we are cooking in there.
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