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Mindflux

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    Kamado Joe

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  1. This already had a lavain which was fed the night before the bulk ferment happened.
  2. Starter is always in the fridge. I'll do a bulk rise next time. Overnight even
  3. Its pretty good. I would have liked a more sour flavor from the starter. I think next time I'll do an overnight bulk ferment rather than doing most of it in one day.
  4. Recipe: https://cooking.nytimes.com/recipes/1016277-tartines-country-bread
  5. The act of pressing it out is called 'pounding/punching down the dough' .. it's not a literal pounding. It stretches easy (and doesn't retract) but if I try to push it too far I usually get tears near the crust rim where I (probably) spend the most time pressing down to get that nice rim.
  6. The dough gets plenty of kneading, if not by mixer then by food processor. It always passes the window pane test.... I think I'm just pounding it too thin in spots as I stretch.
  7. Hrm. I use this recipe: http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html When split in 3 it gives approximately a 380 gram dough ball (3x). I find I can't stretch it past 12 to maybe MAYBE 13" if I'm extremely patient and careful or it'll tear. By your account I should be able to get a 15" pie out of that, but I just can't do it. *Edit: Even Kenji himself says that should go 12-14"... so I guess I'm not too far off target: http://slice.seriouseats.com/archives/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html Hello from North of Austin.
  8. Mindflux

    Joule

    Cook hers first then ice down the bath to your desired temp for medium rare and do yours. Hers will just be "kept warm" Thats what i do but it just takes twice as long. Time to get her on the same page as you regarding meat doneness. Easier said than done. People who like well done meat don't like the texture or appearance of medium rare meat. There is no way to make them like it.. lol Show her all the studies linking well done meat to various forms of cancer (prostate, breast, colon, etc). Maybe that'll do it. Or turn her vegetarian.
  9. Mindflux

    Joule

    Cook hers first then ice down the bath to your desired temp for medium rare and do yours. Hers will just be "kept warm" Thats what i do but it just takes twice as long. Time to get her on the same page as you regarding meat doneness.
  10. Mindflux

    Joule

    Cook hers first then ice down the bath to your desired temp for medium rare and do yours. Hers will just be "kept warm"
  11. Mindflux

    Joule

    Mine has been in order forever. Should ship next month.
  12. How much sourdough flavor comes through with just 20g of starter in the dough?
  13. Meat Church are fantastic rubs. I love Holy Cow and Honey Hog. Not so much a Deez Nuts fan though, it's mostly honey hog with some pecan 'flavoring'.
  14. *shrug*. You have your opinion and I have mine. There are enough people that think similarly that apparently this subject has been rehashed many times over the past 6 weeks. I won't be buying a subscription, not because I don't want to support KG or John, but because I've been bit one too many time on promises of what the subscription entailed and having that not happen. Welcome to the first line of my ignore list.
  15. Why not? Things change and re-evaluation is good. As I said I don't see those two forums I mentioned above being locked to a limit subset of people beneficial. If I find a deal I can't post it for those to benefit I don't lose out, those that would grab that deal do. If I had a review regarding a product, again I can't post it. Why should it be required that only members who contribute financially can post deals or reviews? Those benefit everyone who comes to the board at some point in time. I'd love to buy a lifetime subscription here. Don't get me wrong I am usually ALL FOR supporting a forum and have paid money to several forums I've participated in over the years but I've also had that bite me in the rear with contributions given and then the promises of what those contributions gave you changed over time.
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