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Are people getting too used to quick, easy cooking? > how to make pizza from scratch > teenage jobs
sorry, i didn't see this thread as i was eating a pop tart
BunWat wrote: "It requires more knowledge, because you have to know how to cook - you know, chop, steam, use a spatula, remember a recipe, know what flavors go together and how to tell when something is done. It also sometimes requires more forethought, because you actually have to have food in the house and an idea about what you are going to do with it. But it rarely requires more time."it does often taste better and it feels good and it is fun to do.
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I didn't intially see the "or" in your post and thought, "What the HELL would you make with C of M soup, onion soup mix, Cool Whip, and Jello pudding?" Sadly, add some Ranch dressing and my husband would probably like it.
Sally wrote: "A friend gave me this cookbook for a wedding present that was supposedly "quick and easy" yet it was all recipies you had to buy all these prepackaged foods for. It was bullshit! I don't keep any ..."Yes! I see those at the library..."best recipes that use cake mixes!" Those types of cookbooks.
Listen. I have a long way to go before I can call myself a real cook. I'm more comfortable with baking (last night I made some pretty good oatmeal/fudge bars that required me to simmer condensed milk with chocolate, and pour a layer over the oatmeal dough in the pan...anyway, they turned out pretty well and I loved the meditative nature of baking them, but I'm getting off point), and I don't have anything against a good Pop Tart or Tater Tot now and then, but the idea that baking basics aren't that complicated is an absolute revelation to me (and I owe many of you for that revelation). So...I want to tell people who only go "quick and easy" that "not quick and easy" is actually "pretty easy, really".
My next experiment will be with pizza, I think. I want to try to make pizza. I have one of those pizza stones but never use it. If anyone has any tips, share them with the novice, please...
Oh, and Giada (swoon) was doing a Moroccan-themed party today on the Food Network...
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I don't have a f--king stand mixer.(Ok, my wife doesn't read this board, so I'm going to bitch a second here. For father's day she got me one of those digital frames that slideshows pictures. I really wanted a stand mixer. But I didn't make that clear and anyway the stand mixers are way more expensive. But I think she got the digital frame when she realized I don't have many pictures of her up in my office. Oops. But anyway I later needed a coffee grinder {my dogs ate my other one} and she picked me up one of those, too, so I can't complain. Well, I shouldn't complain in the first place. But I did. Just to you, though. So there.)
Sally, I have used a pizza stone a few times and BW is right, take it easy on the toppings. Also, I have one of those wooden pizza spatula thingies that I dust with cornmeal and make the pizza on, then slide it onto the hot stone and bake. It's a little awkward but I haven't figured out anything easier yet.Best pizza ever: red pepper slices and red onion slices lightly sauteed in olive oil, wilted spinach, mozzarella---yum!
I stand corrected. Also I really wish I had some fresh spinach right now.
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Also, RA, there is a delicate art to which toppings can go beneath the cheese, and which should be up on top.
Damn, that looks good. Ok, question...do you guys make your own dough? Thanks for all the tips...
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The wooden pizza spatula thing is called a pizza peel. And I agree with not putting too much stuff on - it's easy to overdo on the sauce even.
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We make great home made pizzas, and it really is fun and easy!
I have a great deep dish pizza pan. where the bottom sets on the sides. and can be lifted right out.
I have a great deep dish pizza pan. where the bottom sets on the sides. and can be lifted right out.
a baking stone will burn the key-rap! out of you if you are not careful. you bake with it and then like 3 hours later accidentally touch it and the flesh melts off your fingers. it retains heat about as efficiently as a hot apple pie from mcdonalds. you can order one of those in indy and drive til you get to valdosta GA and then open it and take a bit and it is still like molten lava inside
Ok, here's the first pizza experiment:http://randomanthonyreturns.blogspot....
I thought it turned out pretty well, but I have a couple questions, and I can do better over time, I hope:
1) How the f--k do you make it round?
2) I think you're right in that I need to be careful with the sauce...probably too much sauce on there. But what about the dough? I think I used too much dough, too. Are we talking really thin?
3) How much kneading do you need to do with dough? The dough "doubled" but didn't get really huge or anything. I don't know if I used too much dough or didn't make the dough rise enough, as the recipe said this was enough for 2 pizzas but I used about 75% of the dough.
4. The sauce was very easy...tomato sauce, tomato paste, garlic, paprika, oregano. I might experiment with some other combinations soon.
Thoughts? Thanks for all your help, people.
Also, Kevin's right, the earth's core consists of molten McDonalds apple pie filling...
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It doesn't get perfectly round, but if you put your fist in the middle and tug out all the way round you can get it kind of ovaltine.
I don't know about kneading. They say that at one stage you can't over knead, but then later too much can make it tough. I'm not sure. But the longer you let it rise the better I've learned.
If you break the dough in half after it has risen and make two balls, then let each ball rest, I think it turns out better. Plus, you really can put the toppings right up to the edge, it seems.
Sally, "ovaltine" and pizza? Hmmm...curious combination :)
You have to toss the base in the air as well. It's what they always do in the pizza shops & therefore must add some value to the process. :)
I make my bases in a breadmaker. Cheating? Maybe, but they are always perfect.
I make my bases in a breadmaker. Cheating? Maybe, but they are always perfect.
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Crust = the crusty bit on the outside of bread.
My apologies my babel fish doesn't seem to be working today.
My apologies my babel fish doesn't seem to be working today.
i very rarely knead dough but i occasionally want it
For what it's worth RA, I'm not sure the shape of your pizza (circle, square, trapezoid, etc.) matters as long as it tastes good. Too much sauce on a pizza is not a good thing in my opinion.
Gail"the cyborg" wrote: "You have to toss the base in the air as well. It's what they always do in the pizza shops & therefore must add some value to the process. :)I make my bases in a breadmaker. Cheating? Maybe, bu..."
Gail, where do I find a recipe for pizza crust in the breadmaker? That's what I'm talking about!!
I know how to make pizza dough perfectly round. I used to work at Dominos! You don't have to throw it up in the air but that does help stretch it out faster.
If Gail doesn't get back to you, I'll try to remember to get a recipe for you Gretchen after I get home.
What was working at Dominos like, Gretchen?
The best job I can imagine having at 15. The drivers were older and cute. We got really busy and had to move fast fast fast, which I love. I'm a big fan of doing things as fast as possible. I beat the franchise champion in a pepperoni contest one time. Highlight of my career. There never seem to be cute drivers anymore, though. Now when I order a pizza they're old and plain-looking. Except for Friday. That guy was amazing. My babysitter (13), her little sister (10), her mom (43) my daughter (6) and I were all like "Wow." He appealed to all ages. I have a feeling I'm going to be ordering pizza a lot more now.
Can you request drivers? Offer up additional tips? I feel bad for the wrong driver, if he/she shows up and sees the disappointment on your faces...I had a series of shitty teenage jobs. First I was an umpire (well, that wasn't that shitty, and the pay for great for a thirteen year old...six bucks a game), then I worked at Brown's Chicken, Burger King, and Ms. Field's Cookies before settling into working at a hospital, first, then with kids/adults with autism through most of college. The last two jobs were good, actually.
Are you saying you were too hot to work at Burger King, Barb?
Gail, where do I find a recipe for pizza crust in the breadmaker? That's what I'm talking about!!"
The pizza recipe came with the breadmaker.
As follows
Pizza Dough
300ml water
1 Tbsp Olive Oil
1 tsp salt
3,3/4 cup flour (breadmaking flour)(560g)
2,2/3 tsp dry yeast
Order: water,olive oil,flour, salt, yeast, then select the pizza dough option.
I hope that helps, I never put that much salt in, it is up to you. :)
The pizza recipe came with the breadmaker.
As follows
Pizza Dough
300ml water
1 Tbsp Olive Oil
1 tsp salt
3,3/4 cup flour (breadmaking flour)(560g)
2,2/3 tsp dry yeast
Order: water,olive oil,flour, salt, yeast, then select the pizza dough option.
I hope that helps, I never put that much salt in, it is up to you. :)
Thanks, Gail! I could do all of that except select the pizza dough option. My bread machine doesn't have one of those. :(
Can you select a kneading option that doesn't bake? I think thats all it would need. It takes about 50 minutes in my breadmaker.
Hey guys! I made pizza dough in my bread machine! I don't have a pizza stone so we did it on the grill. It was fun. Thanks everyone. (my hands remembered how to stretch dough even though I didn't know they did.)
Yay. Well done Gretchen. I haven't made them in a while & am looking forward to making one this weekend.
My favourite homemade pizza topping is as follows. Tomato paste base (light brushing).
Fresh basil leaves,
Chunks of fresh tomato,
Chunky bits of feta cheese,
Pieces of roast chicken
Kalamata olives.
Topped with a very light sprinkle of mozzarella cheese.
My favourite homemade pizza topping is as follows. Tomato paste base (light brushing).
Fresh basil leaves,
Chunks of fresh tomato,
Chunky bits of feta cheese,
Pieces of roast chicken
Kalamata olives.
Topped with a very light sprinkle of mozzarella cheese.
MMMMMMMMMMMMMMMMMMM. That sounds good cyborg! The one I made tonight had sauteed onion and garlic, corn, artichoke heart, broccoli and red pepper flakes. I love spinach and feta on pizza.
That pizza sounds delicious Gail.
Just read this thread and I am now officially starving. Luckily tonight I'm going to the Little Italy outdoor film festival, where you order really good pizza from the restaurants in the neighborhood and balance it on your knees and drink lots of wine and watch a movie you've already seen because there are too many people to pay attention anyhow. This week's movie is Moonstruck, the only movie where I have ever caught even a glimpse of why people like Nicholas Cage.
the only movie where I have ever caught even a glimpse of why people like Nicholas Cage.Not Raising Arizona?!?
Let me rephrase. There are movies where I tolerate his presence because he is in a good movie - Raising Arizona, Adaptation, Leaving Las Vegas. He doesn't bother me in those.There are movies where I absolutely hate his weird googly eyed thing and his hair and his delivery of lines (too numerous to mention).
But this is the only one where I've been able to see even a glimpse of why any director would cast him as a love interest.
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So...are people getting too used to quick, easy cooking?