Mike Nolan

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  • in reply to: What are you Cooking the Week of September 10, 2023? #40334
    Mike Nolan
    Keymaster

      Tonight we had the steaks I was originally planning for yesterday, with baked potato and sauteed mushrooms.

      in reply to: What are you Cooking the Week of September 10, 2023? #40323
      Mike Nolan
      Keymaster

        I was originally planning steaks on the grill for tonight, but there's been a storm trying to move in since mid-afternoon, though all we've gotten so far is a series of sprinkles.

        So we did tacos/nachos inside.

        in reply to: WaPo Best Pizza by state #40322
        Mike Nolan
        Keymaster

          The Modernist Pizza book talks about several different crust styles, one of them is Brazilian thin-crust, but I can't find a Brazilian dough recipe anywhere and I'm not sure I'm ready to spend that much on a pizza cookbook set.

          This sounds like an interesting recipe to try: https://www.atbbq.com/blogs/recipes/chicago-thin-crust-tavern-style-pizza

          in reply to: Adventures in Micro-Starters #40318
          Mike Nolan
          Keymaster

            Here's what the two starters look like before their daily/morning feed a day or two ago.

            This is the wheat starter:

            IMG_0720

            This is the rye starter, it doesn't bubble as much, but that appears to be true of rye starters in general:

            IMG_0723

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            in reply to: What are you Baking the Week of September 3, 2023? #40310
            Mike Nolan
            Keymaster

              Today's bagels came out strange, they flattened out. Taste pretty good but look ugly.

              I was using Jeffrey Hamelman's technique, overnight retardation, then a quick boil and into an ice bath. They looked over-proofed when I took them out of the fridge.

              in reply to: What are you Baking the Week of September 3, 2023? #40305
              Mike Nolan
              Keymaster

                I'm making bagel dough this evening, the Hamelman recipe again. I'll shape them tonight, refrigerate them, then boil and bake them in the morning.

                in reply to: What are you Cooking the Week of September 3, 2023? #40304
                Mike Nolan
                Keymaster

                  I had a Philly steak hot pocket was mostly cheese and bread.Not a fan of them.

                  Yeah, and usually mediocre bread and cheese, with too much salt.

                  in reply to: What are you Cooking the Week of September 3, 2023? #40303
                  Mike Nolan
                  Keymaster

                    I had a sandwich and Diane had an omelet tonight.

                    in reply to: WaPo Best Pizza by state #40298
                    Mike Nolan
                    Keymaster

                      I've only had coal-fired pizza once, and it was pretty good.

                      Coal-fired pizza ovens are hotter and drier than wood-fired pizza ovens, the crust is crisper and usually a bit charred on the bottom, though the center is chewy. They're said to be harder for pizziaolos to learn to use, possibly because there just aren't that many around.

                      in reply to: WaPo Best Pizza by state #40295
                      Mike Nolan
                      Keymaster

                        Back in the 70's it was said that there were 5 different style of Chicago-Style pizza. (Some people said 7.)

                        Stuffed pizza has always been a sub-specialty, even the places that claim to have invented it never made them the star of the menu.

                        Chicago-style thin was always the odd duck, it is similar to tavern style but different in some subtle ways. I haven't found a thin/tavern style crust recipe I'm happy with yet.

                        Pasquale Bruno Jr's book, "The Great Chicago-Style Pizza Cookbook" is still IMHO the definitive text on them, but it gave short shrift to thin/tavern style.

                        in reply to: What are you Baking the Week of September 3, 2023? #40290
                        Mike Nolan
                        Keymaster

                          I find that a second tray of cookies takes 30 seconds to 2 minutes less in the oven, depending on the recipe, so it isn't just you or your oven.

                          I've been using the convection setting in my big oven for the first 10-15 minutes of a pie, but not for other things--yet.

                          in reply to: What are you Cooking the Week of September 3, 2023? #40270
                          Mike Nolan
                          Keymaster

                            Diane is having a ham and cheese omelet, I'm having leftover ribs.

                            in reply to: Happy Birthday to Mike Nolan! #40263
                            Mike Nolan
                            Keymaster

                              Rather than cook on my birthday, we did takeout, first onion rings as an appetizer, followed by ribs and topped off with pecan pie.

                              in reply to: What are you Cooking the Week of September 3, 2023? #40249
                              Mike Nolan
                              Keymaster

                                I've not tried zucchini in tomato sauce, but the zucchini tomato casserole recipe I found this summer is a definite keeper.

                                I've got two spaghetti squash that have set, both are about grapefruit sized.

                                We had tomato soup and fried cheese sandwiches for supper, something mild.

                                in reply to: What are you Cooking the Week of August 27, 2023? #40244
                                Mike Nolan
                                Keymaster

                                  Good looking pizza, Len.

                                Viewing 15 posts - 1,276 through 1,290 (of 7,572 total)