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GM's Thread About Everything/GM's Thread About Nothing (8 Viewers)
- Thread starter General Malaise
- Start date
Chemical X
Footballguy
cornholing with gb cavalier tonite. I convinced him to bring the lube.
El Floppo
Footballguy
this explains everything.
ok- I'm a convert.
eta: plus... pretty in awe of the dedication. now I'm curious about the other characters being played... but because I like the schtick, I don't think I really want to know which aliases they are.
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Dan Lambskin
Footballguy
Neslon
Also I celebrate the entire mustard catalog (well aside from that abomination honey mustard)
Hawks64
Footballguy
So back to food chat. Due to my discovery of Serious Eats and the Spice House I have now found out how enjoyable making all different styles of pizza is. I have been able to make a good Neapolitan and Sicilian (thicker crust) crust. Make the sauce from scratch with very good results. Next up this weekend is a Chicago style deep dish/pan. No pizza oven since we don't have K4 money or room but a pizza stone and a 550+ degree oven offer a good enough alternative.
Chemical X
Footballguy
I have a pretty awesome deep dish receipe if you want me to post.
IMO, the sauce and using sliced cheese is essential.
DOUGH INGREDIENTS
- 3 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons sugar
- 2 1/4 teaspoons rapid-rise yeast
- 1 1/4 cups water
- 3 tablespoons butter, melted
- 4 tablespoons butter, softened
- 1 teaspoon olive oil
SAUCE INGREDIENTS
- 2 tablespoons unsalted butter
- 1/2 of a small onion, finely diced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1- 28 ounce can crushed tomatoes
- 1/2 teaspoon sugar
- 1 tablespoon oil
OTHER INGREDIENTS
- 8 oz sliced mozzarella cheese
- 1/4 cup fresh grated parmesan cheese
DOUGH DIRECTIONS
- In your food processor with the dough blade attached, or in a stand mixer with the dough hook attached, combine flour, cornmeal, salt, sugar, and yeast.
- Add in melted butter and water and mix for several minutes until the dough is smooth. Knead dough by hand if you are not able to obtain a smooth consistency after 4-5 minutes.
- When the dough is smooth, line a bowl with olive oil, then place the dough in the bowl. Loosely cover the bowl and allow the dough to rise for about an hour.
- Lightly flour your work surface or use a non-stick mat and turn the dough onto it. Use a rolling pin to roll the dough into a 15 by 12 inch rectangle.
- Spread 4 tablespoons of butter over the rectangle of dough.
- Starting at the short end, roll the dough into a log.
- Flatten the log of dough into an 18 by 4 inch rectangle using the rolling pin and your hands.
- Cut the 18 x 4 inch rectangle of dough into 2- 9 inch pieces.
- Fold each piece of dough into thirds, then pinch the seems together to form a ball of dough. Place both balls of dough in the refrigerator for about 40 minutes so that the butter can firm up.
- While the dough is in the fridge, make the sauce (directions below), and grate the cheese.
- After the dough has rested in the fridge for 40 minutes, roll each piece into a 13 inch circle.
- Pre-heat the oven to 425 degrees.
SAUCE DIRECTIONS
- In a large saucepan melt butter. Then add in onion and cook the onion until it is translucent.
- Stir in garlic, and cook for a minute or two.
- Add in salt, oregano, sugar, and crushed tomatoes.
- Bring the sauce to a boil, then reduce the heat and simmer for 20-30 minutes. When the sauce has reduced and there is only about 2 1/2 cups remaining, stir in basil and olive oil. Remove from heat.
ASSEMBLY DIRECTIONS
- Lightly grease two 9-inch cake pans with a bit of olive oil. You are making two 9-inch pizzas.
- Arrange each 13-inch circle of dough in a cake pan, using your fingers to push the dough up along the sides.
- Top the dough with 2 cups of mozzarella cheese, then add 1 1/4 cups sauce, per pie.
- Add any toppings you’d like, then top with 1/4 cup fresh grated parmesan cheese.
- Bake the pizzas on the middle-rack for 20-30 minutes, or until the crust is golden brown. Allow the pizzas to cool for about 5-10 minutes, then slice and enjoy! This recipe makes 2 9-inch pizzas that will serve 4-6 people.
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RedmondLonghorn
Footballguy
Hawks64
Footballguy
Please post the recipe. The plan is to use the sliced mozzarella, plus using shredded on the edge to get all crisp and burnt like Pequod's. Recipe I am using is going to be similar to this:
2 1/4 bread flour (I want to toy with using some 00 type but not for the first run)
3/4 warm water
4 Tbsp Olive Oil
1/2 tsp dry yeast
1/4 tsp sugar
1/4 tsp salt
Will then use dry sliced mozzarella and my homemade sauce.
Bob Sacamano
Footballguy
Chemical X
Footballguy
I posted above......cornmeal and butter are key for the crust IMO. you can tweak, but it comes out pretty awesome. obviously, dough, cheese, sauce then toppings.
but you are the Chicago guy.....
Hawks64
Footballguy
Yeah that looks like it's very similar to Lou's, and while I like the crust I prefer Peqoud's (thanks Rude!) crust. Since it's pretty easy to do I will be tweaking and trying different things all fall and winter. I may make one like yours and the one I posted....see what we like better.
ETA And thanks for posting!
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Hawks64
Footballguy
What fun is that? We wouldn't get to see you come out and tell us to get off your lawn if we stopped.
kevzilla
Footballguy
People on the Internet are intensely interested in each other's food. It's not just here. 
mr. furley
Footballguy
every... 6'ish weeks or so my freezer leaks enough water in to the bottom shelf to create varying ice thickness. from 1/8" to 1/2" give or take. pounding it out with a mallet takes about 1 minute.
this makes my wife insane with rage.
not the mallet. the ice.
water dripping in the freezer indicates a mechanical problem. instead of calling a service tech, we're buying a new fridge.
goodbye $1800
this makes my wife insane with rage.
not the mallet. the ice.
water dripping in the freezer indicates a mechanical problem. instead of calling a service tech, we're buying a new fridge.
goodbye $1800
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Dan Lambskin
Footballguy
Why not just Google your make and model and the problem and fix it?
Ditkaless Wonders
Footballguy
Worked in a pizza place decades ago. Chicago Style, more or less. We did a whole wheat crust. Basically we used about 1/8th whole wheat flour to white. It was very nice, paired up particularly well with mushrooms. When we would make one for ourselves we would toss in a tablespoon of rye flour as well. We would let it rise three times, punching it down and chilling a bit between each rise to give it just a hint of sourness to the dough. It was great. We also built it dough, sliced moz, sauce, toppings, shredded cheese (80% mox/20% prov). The bottom layer of cheese, and it was an uninterrupted layer, kept the dough heavy and chewy. Some folks thought the dough was not completely cooked when they bit in and saw the look, but they soon came to love the cheese melted into the dough.
mr. furley
Footballguy
already done that. apparently it's not something that a regular joe like me could tackle without ####### up the fridge entirely.
Sconch
Footballguy
5-ish Finkle
Footballguy
Pretty much.
You know who else was a performance artist? Gonzo from the Muppet Show. Has this Neslon character ever eaten any engine blocks/car tires/etc while the "Hallelujah" chorus was being skywritten backwards overhead? Cuz even when Gonzo did that it wasn't very interesting....and Gonzo was pretty great.
General Malaise
Footballguy
egggggggggggggggggsssssssssssssseeeeeellllllllllllllllllllllllllennnnnnnnnnnnnnnnnnnnt
Dan Lambskin
Footballguy
cosjobs
Footballguy
Unplug for twenty minutes, then plug back in.
Everything has a computer now and all computers need an occasional hard boot./
Aerial Assault
Footballguy
You can probably make some very educated guesses already, depending on how meta about the FFA you want to be.
GM > I'm with you on fantasy football. It enhances my enjoyment of the NFL, which is already substantial. However, I used to live and die by my fantasy teams, track them in real time while I watched the games, and so forth, and now I hardly ever do that. Instead, I check out how I'm doing once the games are over. I enjoy the roster management part more than actually worrying about whether a dude is going to get five more yards, etc. I have survivor pools for that sort of anguish/enjoyment. And I get what everyone's saying about the disenchantment. It's a sport where billionaires pay millionaires to compete, and many loathsome personalities are in play. But there are few human endeavors devoid of money and loathsome personalities.
I could drop my leagues if I needed to, but for the moment I quite like them. Oh, and IDP (which I started playing a few years ago) is fantastic. Adds such a new dimension. Props to Aaron for a good entry in an FBG mock including IDPs that I looked at a few days ago, in which Jene and a few other notables also participated. I learned a lot from looking at that one.
5-ish Finkle
Footballguy
Not while I know some of you troglodytes are eating freaking cantaloupe dunked in fekking mayonnaise I won't!
Sconch
Footballguy
How do you guys like your brazinketsongs? Do you toyellahmadder them? Coat them with incrusers?
My favorite way to prepare brazinketsongs is to marinade them in mix of willic and aponal (with just a hint of strele if I'm feeling crazy).
Of course you could pillindenonize them like with egyptaphoters or complands. But I think that makes them too acomely.
But GTFO if you even think of serving them with muddiscutly. This isn't some 3rd world country.
My favorite way to prepare brazinketsongs is to marinade them in mix of willic and aponal (with just a hint of strele if I'm feeling crazy).
Of course you could pillindenonize them like with egyptaphoters or complands. But I think that makes them too acomely.
But GTFO if you even think of serving them with muddiscutly. This isn't some 3rd world country.
krista4
Footballguy
Dan Lambskin
Footballguy
cosjobs
Footballguy
Hawks64
Footballguy
They are a bit nuts though, we brought in a Weber rub that we can't buy anymore and they all were smelling and tasting it and gave us a rough idea of how to make it ourselves.
Aerial Assault
Footballguy
Sorry 
-fish-
Footballguy
Cook 'em however you want. When you're done, throw them in the garbage. That shizz is disgusting. I bet raccoons wouldn't even eat it.
Hawks64
Footballguy
mr. furley
Footballguy
caught half this story on the radio yesterday. had to turn it off and walk away. i can't imagine walking in to my kids lunch room and seeing them sitting at a table by themselves.
####### kids are the worst
RedmondLonghorn
Footballguy
The new place is just out Avondale road from your old office. One right after the turn to Bear Creek CC.proninja said:
RedmondLonghorn
Footballguy
RedmondLonghorn
Footballguy
krista4
Footballguy
Was just going to post that. I've bought from them online (best when they have a free shipping special going on). I know we could just get spices out here, but I love the Spice House.
General Malaise
Footballguy
The picture of Rudolph sitting down with the kid got me pretty good 'in the feels' as they say. Autistic boy has flaming red hair to boot. Rudolph offered the kid his cell phone number too, so I take back all the bad things I ever said about FSU and @Capella.
