Food and Drink What's for dinner? Here's mine... (Part 2) - Page 215

**Fire Me Boy!** · 08-01-2014, 07:42 AM

What you got?

BucEyedPea · 01-18-2015, 01:54 PM

Oh yeah, and if you want to can make the ratio on those stradas with more egg white if you want to watch cholesterol.

**SAUTO** · 01-18-2015, 02:59 PM

Quote:

Originally Posted by Mr. Flopnuts

I like your friends better than mine. Lol

Take care of people and they will usually do the same for you.

I eat tons of crappie but don't ever fish much. Same with catfish.

**Mr. Flopnuts** · 01-18-2015, 03:35 PM

Quote:

Originally Posted by JASONSAUTO

Take care of people and they will usually do the same for you.

I eat tons of crappie but don't ever fish much. Same with catfish.

So you're saying I'm an asshole.

**SAUTO** · 01-18-2015, 03:59 PM

Quote:

Originally Posted by Mr. Flopnuts

So you're saying I'm an asshole.

LOL no.

Im just in a good position I guess. I get to help people most days.

BucEyedPea · 01-18-2015, 04:58 PM

So, I did them with chicken and then he wanted beef? Well, I prefer the chicken anyway. I finally found an enchilada sauce recipe I could live with. After which I doctored up with some leftover crushed tomatoes, chipotle and seasoned to taste. ( hope I remember what I did.)

I used authentic Queso Fresco cheese and had some Queso Cojita on the side, if anyone wanted it. Pico de gallo and sour cream. No rice or beans. Cutting back after the holidays for awhile.

Came out delicious and I am usually critical of my cooking thinking I needed a little more of this or that. Not here though.

**Buzz** · 01-18-2015, 05:11 PM

I was given a Pampered Chef pizza stone yesterday and the wife went to make crescent rolls to try it out. My first thought was to preheat the stone in the oven, after a quick search I found that this is not the case. Anyone here use a Pampered Chef stone and have you ever preheated it in the oven before baking?

**Easy 6** · 01-18-2015, 05:30 PM

Quote:

Originally Posted by Buzz

I was given a Pampered Chef pizza stone yesterday and the wife went to make crescent rolls to try it out. My first thought was to preheat the stone in the oven, after a quick search I found that this is not the case. Anyone here use a Pampered Chef stone and have you ever preheated it in the oven before baking?

I dont remember if it was a PC brand, but I had a baking stone that I threw away after trying it a few times... preheated, not preheated... didnt matter, my pizza crusts were always under cooked.

**Buzz** · 01-18-2015, 05:35 PM

Bummer Dude.

**Buzz** · 01-18-2015, 05:44 PM

The crescent rolls turned out well.

**Fire Me Boy!** · 01-18-2015, 05:54 PM

Quote:

Originally Posted by Easy 6

I dont remember if it was a PC brand, but I had a baking stone that I threw away after trying it a few times... preheated, not preheated... didnt matter, my pizza crusts were always under cooked.

All stones should be preheated for AT LEAST 45 minutes. If you're not doing that, you might as well throw it away.

**cdcox** · 01-18-2015, 05:59 PM

Quote:

Originally Posted by Buzz

I was given a Pampered Chef pizza stone yesterday and the wife went to make crescent rolls to try it out. My first thought was to preheat the stone in the oven, after a quick search I found that this is not the case. Anyone here use a Pampered Chef stone and have you ever preheated it in the oven before baking?

Yes. The problem with pizza it transferring a fully made pie with an unbaked fresh crust so that it directly lands on that searing hot circle of a stone is like landing the Spruce Goose on an aircraft carrier in a high wind. I generally make the pizza on a cookie sheet coated with cornmeal, shake it back and forth to get the pizza moving, and then in an act of faith, flop it on to the hot stone. The results are not always pretty.

**Buzz** · 01-18-2015, 05:59 PM

Quote:

Originally Posted by Fire Me Boy!

All stones should be preheated for AT LEAST 45 minutes. If you're not doing that, you might as well throw it away.

That's kinda what I thought... Next time I make pizza that sucker is going into a 500 degree oven and if it breaks, it breaks.

**cdcox** · 01-18-2015, 06:01 PM

I wish I had a stone as big as a full oven rack, and one of those giant pizza spatulas. It would be a little easier then.

**Fire Me Boy!** · 01-18-2015, 06:03 PM

**Buzz** · 01-18-2015, 06:05 PM

Quote:

Originally Posted by cdcox

Yes. The problem with pizza it transferring a fully made pie with an unbaked fresh crust so that it directly lands on that searing hot circle of a stone is like landing the Spruce Goose on an aircraft carrier in a high wind. I generally make the pizza on a cookie sheet coated with cornmeal, shake it back and forth to get the pizza moving, and then in an act of faith, flop it on to the hot stone. The results are not always pretty.

I see why you would use cornmeal to break the dough free, personally I'm not a fan of cornmeal on my crust.

08-01-2014, 07:42 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	What's for dinner? Here's mine... (Part 2) What you got?
Posts: 35,253

01-18-2015, 01:54 PM	#3211
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-60037	Oh yeah, and if you want to can make the ratio on those stradas with more egg white if you want to watch cholesterol. __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,241

01-18-2015, 04:58 PM	#3215
BucEyedPea Here comes Peter Cottontail! Join Date: Apr 2006 Location: None of your business Casino cash: $-60037	My first ever enchiladas. So, I did them with chicken and then he wanted beef? Well, I prefer the chicken anyway. I finally found an enchilada sauce recipe I could live with. After which I doctored up with some leftover crushed tomatoes, chipotle and seasoned to taste. ( hope I remember what I did.) I used authentic Queso Fresco cheese and had some Queso Cojita on the side, if anyone wanted it. Pico de gallo and sour cream. No rice or beans. Cutting back after the holidays for awhile. Came out delicious and I am usually critical of my cooking thinking I needed a little more of this or that. Not here though. Attached Thumbnails __________________ Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
Posts: 168,241

01-18-2015, 05:11 PM	#3216
Buzz I like Pie! Join Date: Jan 2004 Location: In my garage Casino cash: $10016623	I was given a Pampered Chef pizza stone yesterday and the wife went to make crescent rolls to try it out. My first thought was to preheat the stone in the oven, after a quick search I found that this is not the case. Anyone here use a Pampered Chef stone and have you ever preheated it in the oven before baking?
Posts: 5,383

01-18-2015, 05:35 PM	#3218
Buzz I like Pie! Join Date: Jan 2004 Location: In my garage Casino cash: $10016623	Bummer Dude.
Posts: 5,383

01-18-2015, 05:44 PM	#3219
Buzz I like Pie! Join Date: Jan 2004 Location: In my garage Casino cash: $10016623	The crescent rolls turned out well.
Posts: 5,383

01-18-2015, 06:01 PM	#3223
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-448231	I wish I had a stone as big as a full oven rack, and one of those giant pizza spatulas. It would be a little easier then.
Posts: 46,032

01-18-2015, 06:03 PM	#3224
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY
Posts: 35,253