Wine Berserkers - international wine social media, online community, and discussion

Just piling on to the spatchcock chicken theme. While no coffee rub or bacon fat-just a plain ol smoked chicken with salt, pepper and a few other seasonings. This might be the easiest, best thing you can cook for $5. Works well with many different wines as well. Even better is to take it a step fur...

Bill Ackerman wrote: ↑
July 7th, 2020, 6:13 pm
I had the cloth on a Superpeel ignite into flames once in my WFO. Use with care near a live fire.

Even better, looks like you would have to stick your arm into a WFO to use it!

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough? Generally, sticking (more to less): metal...

AT THE RISK OF BEING BANNED: Cauliflower crust pizza

Was asked to make a keto pizza, so here it is. Reminded me more of a giant latke than a pizza, but it was still tasty and those who ate it were so happy to have their first "pizza" in months!

Pears sous vide poached in spiced syrah from Rhone

Spicy San Marzano sauce, smoked ham, fresh Colombian buffalo mozzarella, arugula, black pepper, EVOO

6 hr rt ferment, 36 hr cold ferment, 2.5 min bake at 700°F deck/750°F dome in Pizzaiolo

There might be a casserole thread where you could direct your question though. Someone clearly need to research the actual definition of "casserole". [snort.gif] However, I do agree with you that 99.9% of pizza in the US is either boring and/or just downright bad, much of it NY style, so thanks for...

I wish I could make a pizza as pretty as this (and get that "slap" down):

Chèvre & goat's milk kefir sous vide cheesecake, with cherries jubilee sauce

Bud Insalata wrote: ↑
June 25th, 2020, 9:41 am
Father's Day from a very hot wood/gas Earthstone ovenSmokes Salmon over dill creme fraiche .JPG

Do you deliver?

I find SV eggs very hard to peel and prefer to steam eggs that require peeling The trick is to put them cold from the fridge right into the heated sous vide bath, then after cooking to ice bath them immediately and then let them fully cool in the fridge, crack the fat end on the counter and peel of...

Sous vide deviled eggs (194°F x 20 min) with fresh Maille mustard, smoked paprika, capers & dill. Sous vide eggs are so much better than hard boiled!

Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you. If you are interested, please let me know you curren...

Can you souis vide above medium? What is max temperature it can be brought to in the water before grilling? You can sous vide to any temp you like (max on my Joules is 208°F, I've gone as high as 203°F, but not for steak!). There may actually be an advantage, if someone is insisting on a higher lev...

Sous vide & deep-fried chicken breast roulade, roasted carrots, sous vide onions, vegetable gravy (squash, carrots, onions, celery). Was having a zoom wine dinner with Philly friends last night, and was inspired to try one of the signature dishes from Blackfish byob (my favorite Philly area restaura...

I'd run the compacted cold ground meat through the grinder with a large diameter (5mm) grinding plate. I'd be a little careful about using a mixer too much, since that is how you make sausages, which is exactly the opposite effect you are looking for. Another trick is to add 1.5% (w/w) Knox gelatin ...

Scott Brunson wrote: ↑
June 4th, 2020, 6:25 am
Something green

Did your wife force you to include that for the kids?

Linda Baehr wrote: ↑
June 2nd, 2020, 6:31 pm
Just yogurt and flour?

I made this summary:

I just got Apollonia Poilane's "Poilane: The Secrets of the World-Famous Bread Bakery", which came out last year, and I am reading the sourdough recipe, which she came up with to mimic the bakery's miche for the home baker. I'm a big fan of their bread, which Formaggio Kitchen in Cambridge has FedEx...

My first attempt at a starter died about day 5. Tried to keep it simple 4oz water / 4oz AP flour. Day 2 thought I was rockin' it, rising and bubbling. Day 3 still good as far as I could tell. Then died down and hootch. Went from 24 hour feed to 12 hour. No luck. RIP Starting over..and I'm NOT a bak...

I have the smaller Traeger and love it. But, no WiFi. I use a Weber thermometer with Bluetooth to monitor. BTW, local grill store recommended I switch to BBQ Delight pellets. They’ve stopped selling Traeger pellets due to allegations of Traeger using oils from the labeled wood rather than the actua...

Is a stone necessary to make good homemade pizza? Does anyone just use a pre-heated cookie sheet or something similar? You can certainly make a decent pizza in your oven without a stone. Kenji Lopez-Alt at SeriousEats.com has a number of recipes for different styles. But in general, some sort of th...

Sous vide warm-aged sirloin with homemade Teppanyaki sauce (114°F x 90min + 131°F x 120min).

Made a huge batch of this sauce and froze portions. Nice to see it thaws without breaking.

The 00 flour I ordered came in, and I made my first dough with it a couple of days ago. The dough balls looked fine when I put them in the fridge, but they kind of blobbed out. I took it out to come to temp, and it started getting bubbly (it's been hot here), so I reformed the ball and let it rest ...

Smoked ham & Swiss sandwich, with fresh-baked French bread and hand-poured Maille mustard brought back from Dijon

I'm planning on making 3 pies (10") I want to use sourdough starter and AP or BF. These pies will be cooked in a home oven at a neighbor's house. I could use a recipe or rough percentages? thanks! I attended a Zoom pizza making class with David Nayfeld of SF's Che Fico yesterday. His recipe and dou...

Faux-smoked, oven-roasted chicken

Another article on this subject at SeriousEats:

https://www.seriouseats.com/2020/05/vit ... -hack.html

Tried to find something, anything, in my empty fridge to put on a pizza, and then wouldn’t you know I then completely forget to put the garlic slivers on it lol. Oh well, it tasted pretty good anyway.

For those that use fresh mozzarella, what is the best way to dry it out a little bit to avoid the water leakage during cooking? I've tried pressing it between paper towels, but to minimal effect. I put slices between paper towels on a plate, then put another plate on top and put in the fridge for a...

DINNER TONIGHT: Spicy San Marzano sauce, smoked ham, fresh mozz, basil, black pepper, EVOO.

750°F deck/750°F dome x 110 sec in Breville Pizzaiolo.

Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds) Kevin, what’s your thi...

Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds)

MitchTallan wrote: ↑
April 27th, 2020, 6:10 am
I am sorry to sound like a broken record but pellet burners are like fake fireplaces

Given how many people have won the Jack Daniel's BBQ championship with pellet smokers, that's not a very strong argument.

lots of variations. I’ve settled on parboiling chunks of Yukon golds, smashing them some, coating lightly in olive oil and spices—rosemary, garlic powder, pepper, sometimes paprika—baking in oven till crisp, turning occasionally. Delicious esp with the pan drippings of roast chicken or that provenç...

Granny Smith apple tart

Roasted Anjou pear with thyme, honey, smoked sea salt, Granny Smith apple sauce, cream

For our Zoom wine dinner: roast dry-brined, spatchcocked chicken, glazed sous vide carrots, curry soubise sauce Wines: 2010 Roses de Jeanne / Cédric Bouchard Pinot Blanc Champagne Blanc de Blancs La Bolorée 2004 Domaine G. Roumier / Christophe Roumier Morey St. Denis 1er Cru Clos de La Bussière Kev...

Curious if anyone knows of a simple primer on flour types, appropriate uses for different applications etc.? I know there are plenty of books out there on the topic, but curious if there is a cheat sheet of sorts that you've used as a go to reference? Here's something: https://www.foodnetwork.com/r...

+1 They call themselves all purpose, but King Arthur and Heckers are both used by a lot of home breadmakers with perfectly fine results. Save the gluten flour for this bialy recipe: https://www.nytimes.com/1975/11/17/archives/de-gustibus-the-bialy-a-delight-for-the-breakfast-table.html -1 LOL, that...

For our Zoom wine dinner: roasted dry-brined, spatchcocked chicken, glazed sous vide carrots, curry soubise sauce

Wines:
2010 Roses de Jeanne / Cédric Bouchard Pinot Blanc Champagne Blanc de Blancs La Bolorée
2004 Domaine G. Roumier / Christophe Roumier Morey St. Denis 1er Cru Clos de La Bussière

I would just use that flour at the 11.7 mark. Have added gluten before and it's not worth the effort. The difference is too minor. +1 They call themselves all purpose, but King Arthur and Heckers are both used by a lot of home breadmakers with perfectly fine results. Save the gluten flour for this ...

DON'T HATE ME: Because I'm beautiful

Plus if you have some Bob's Red Mill Vital Gluten, you can turn any flour into "bread" flour:

https://www.chefsteps.com/activities/ho ... read-flour

this? https://www.costco.com/d’artagnan-spanish-mangalica-dry-cured-ham-9.25-lbs..product.100512604.html Gotta love this review: "Putting it on the meat slicer and shaving was a great way to eat it. Each person in my home thought it tasted like rotten meat. I wasn’t pleased with it. So now I have a...

Never heard of them before, but took a flier on a couple of wines from 00 in Willamette Valley based on today's WA.

2017 00 Wines Chardonnay Chehalem Mountain
2017 00 Wines Pinot Noir Richard Hermann Cuvee

this? https://www.costco.com/d’artagnan-spanish-mangalica-dry-cured-ham-9.25-lbs..product.100512604.html Gotta love this review: "Putting it on the meat slicer and shaving was a great way to eat it. Each person in my home thought it tasted like rotten meat. I wasn’t pleased with it. So now I have a...

Sous vide yogurt cheesecake Instacart delivered my groceries, but claimed they couldn't find any BUTTERMILK for the sous vide cheesecake I wanted to make. Grrrr! But necessity is the mother of invention, so I made some sous vide yogurt and subbed in the equivalent weight of yogurt (not drained) inst...

Hi Kevin sounds great and hope all is well. I figured from the lineup before even seeing the pics that you did the Monte Bello!! Hey that chicken and potato setup looks great, nicely done. Have done a couple zoom tastings and it beats the alternative of no tastings!!! Be well Hey Greg, I do own a E...

How was the Poggione? I have a few bottles of the 2010 that I’m wanting to try but am thinking they are still too young. It was showing fantastically as far as I could see over Zoom! [wow.gif] Okay, I thought maybe there were shared tasting notes, discussion of the wines. This is the Cornoapocalyps...

Sous vide Greek yogurt: 1) Pour 800g whole milk into 1 quart wide mouth Ball canning jar and seal lid 2) Put in sous vide bath starting at low temp ~110°F to avoid cracking due to temp shock 3) Ramp to 185°F; let go for 1 hour at final temp 4) Remove and let cool to 109°F on counter 5) Add 40g Fage...

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