Seriously, I agree mostly about eating in...though with lots of folks in the house sometimes it is nice to have someone else both cook and clean up LOL. We tried Meyer lemons here in TX but couldn't get them to either fruit or thrive.
We're in 7b, recently reclassified to 8, and I'd love to grow some citrus, especially either limes or Meyer lemons. My riskiest endeavor so far is olives (a more cold-hardy one) and a handful of flying dragon (hardy orange, more medicinal than edible). I'm thinking of using a few of them as rootstock for a more delicate citrus, but haven't made the leap yet.
My brother in law grows olives in California, along with a lot of other stuff. He has a huge garden. We harvest them in November. It's quite a bit of work. Pruning, spraying for the fruit flies etc. I am going to try and find a Seville Orange dwarf tree and put it in for marmalade and vin d'orange.
Let me know when you open a restaurant. Though I will pass on the Sauerkraut. Only on Reubens. I like a mild hot sauce but unfortunately my stomach doesn't and it gets the deciding vote. I've learned not to disagree.
Not me. This hot sauce is mild! I only put russian/thousand island or good mustard on a Reuben. My fav one is Manny's in Chicago. But if you go to Libertyville, Don Phillips has a damn good restaurant and brewery. He was DCP in the Eurodollars. He's a tremendous pro chef, and he makes some very good beer.
Oregon State University has a major in Fermentation Science. The first reaction is usually, “Cool, I can major in beer.” Turns out it ranks as one of the toughest courses of study at the university including hard science math and physics. Who knew that there was so much going on with kraut, sourdough, and yogurt.
I'll have to try that mix. Maybe next time I visit Ill. Haven't been there is a while.
In the old days my flights always seemed to stop at O'Hare to change planes. Old Joke: When you die, if you are worried about going to hell remember you can always get off at O'Hare. But then, Hell, O'Hare , six of one half dozen of the other. I think the more modern version is Dallas Ft. Worth.
I guess this is a small distraction - I apologize - but when I saw the words "hot sauce" I was reminded of one of my Christmas presents, a bottle of Mexican hot sauce called Maga (a female wizard). The sauce itself came highly recommended but I won't deny it was the name that made me want it. It's sold here in the US at MexGrocer.
My step-son recently got a gas oven and has mentioned he can't get the hang of making the dough. Is it teachable, or just take lots of practice, or is it a knack you either have or don't have? Or, a secret recipe?
Takes lots of practice. I made some Chicago style dough and we will see how it turns out. I made some Neapolitan style dough and at 70% hydration, was super sticky. I haven't found a "go to" Neapolitan style that I feel confident with yet. Stretching it is another learn on the job practice. I am not a great stretcher of pizza yet. With Chicago style, you roll it out with a rolling pin. With Neapolitan, you do not use a rolling pin because you want the air in the crust.
Seriously, why is it so hard to get a decent pizza outside of Chicago or NY? You figure every major city in the U.S. must have someone from the Chicago or NY diaspora who could open a decent pizza place.
(Especially in Vegas, which has attracted so many chefs/restaurant people from other cities.)
We had a couple of Meyer lemon trees at a previous house that produced hundreds of lemons a year. Get a good quality juicer and get that lemon juice! We'd freeze the juice in ice cube trays to make cubes. You can store the cubes in gallon bags in the freezer and use them for cooking or anything else when needed.
not for the Chicago style. To be clear, this is thin cracker crust pizza not deep dish. But, if I make Neapolitan pizza, I do use a poolish. I haven't made deep dish yet. Also haven't made NY style because what is the point?
It is outdoor. It's gas and I have it hooked up to a gas line. I didn't want to do wood because they are a pain in the ass. I was torn between a Gozney and Alfa. I chose the Alfa because I read they heated up faster/better. My friend DCP has a Gozney in Libertyville at his brewery.
FWIW my neighbors at our vacation house all recommend using a "Big Green Egg" instead. Of course that is wood fueled...Does anyone here have experience with that?
My husband is a dab hand with pizza dough which he makes in the bread machine. We sometimes do this for a big crowd; allowing folks to select their own toppings (prepped beforehand). Makes for an easier big party esp with teens and young adults. Add a salad and some brownies and you have a meal.
When can we come visit? Will bring wine!
Seriously, I agree mostly about eating in...though with lots of folks in the house sometimes it is nice to have someone else both cook and clean up LOL. We tried Meyer lemons here in TX but couldn't get them to either fruit or thrive.
We're in 7b, recently reclassified to 8, and I'd love to grow some citrus, especially either limes or Meyer lemons. My riskiest endeavor so far is olives (a more cold-hardy one) and a handful of flying dragon (hardy orange, more medicinal than edible). I'm thinking of using a few of them as rootstock for a more delicate citrus, but haven't made the leap yet.
My brother in law grows olives in California, along with a lot of other stuff. He has a huge garden. We harvest them in November. It's quite a bit of work. Pruning, spraying for the fruit flies etc. I am going to try and find a Seville Orange dwarf tree and put it in for marmalade and vin d'orange.
Let me know when you open a restaurant. Though I will pass on the Sauerkraut. Only on Reubens. I like a mild hot sauce but unfortunately my stomach doesn't and it gets the deciding vote. I've learned not to disagree.
Not me. This hot sauce is mild! I only put russian/thousand island or good mustard on a Reuben. My fav one is Manny's in Chicago. But if you go to Libertyville, Don Phillips has a damn good restaurant and brewery. He was DCP in the Eurodollars. He's a tremendous pro chef, and he makes some very good beer.
Jeff, what is your email address?
Oregon State University has a major in Fermentation Science. The first reaction is usually, “Cool, I can major in beer.” Turns out it ranks as one of the toughest courses of study at the university including hard science math and physics. Who knew that there was so much going on with kraut, sourdough, and yogurt.
I couldn't stop staring at your pretty countertop!
Ijen Blue quartzite.....we saw the slab and dug it. https://www.arizonatile.com/products/slab/quartzite/ijen-blue/
Thanks for the pointer to the quartzite, the gold veins are spectacular!
I'll have to try that mix. Maybe next time I visit Ill. Haven't been there is a while.
In the old days my flights always seemed to stop at O'Hare to change planes. Old Joke: When you die, if you are worried about going to hell remember you can always get off at O'Hare. But then, Hell, O'Hare , six of one half dozen of the other. I think the more modern version is Dallas Ft. Worth.
I guess this is a small distraction - I apologize - but when I saw the words "hot sauce" I was reminded of one of my Christmas presents, a bottle of Mexican hot sauce called Maga (a female wizard). The sauce itself came highly recommended but I won't deny it was the name that made me want it. It's sold here in the US at MexGrocer.
MAGA hot sauce...need to find a bottle
Finally opened up the bottle. It tastes fine and/but it's not really hot.
My step-son recently got a gas oven and has mentioned he can't get the hang of making the dough. Is it teachable, or just take lots of practice, or is it a knack you either have or don't have? Or, a secret recipe?
Takes lots of practice. I made some Chicago style dough and we will see how it turns out. I made some Neapolitan style dough and at 70% hydration, was super sticky. I haven't found a "go to" Neapolitan style that I feel confident with yet. Stretching it is another learn on the job practice. I am not a great stretcher of pizza yet. With Chicago style, you roll it out with a rolling pin. With Neapolitan, you do not use a rolling pin because you want the air in the crust.
Seriously, why is it so hard to get a decent pizza outside of Chicago or NY? You figure every major city in the U.S. must have someone from the Chicago or NY diaspora who could open a decent pizza place.
(Especially in Vegas, which has attracted so many chefs/restaurant people from other cities.)
When do we eat?
We had a couple of Meyer lemon trees at a previous house that produced hundreds of lemons a year. Get a good quality juicer and get that lemon juice! We'd freeze the juice in ice cube trays to make cubes. You can store the cubes in gallon bags in the freezer and use them for cooking or anything else when needed.
Cool! What did you cook with it?
My wife would melt some cubes and use the juice as a marinade before cooking chicken in a skillet or the oven. It also goes well with fish.
Not 100% sure, but I think you can also freeze lemon slices as well for cooking or as a garnish.
Are you using a poulish for your pizza dough?
There was a very good youtube video on Uno's pizza and Lou Malnati's as to who was the first.
What made it interesting was a chef/cook who worked for both and made the crust what it was at both places.
not for the Chicago style. To be clear, this is thin cracker crust pizza not deep dish. But, if I make Neapolitan pizza, I do use a poolish. I haven't made deep dish yet. Also haven't made NY style because what is the point?
Forgot to ask about the pizza oven, as it appears to be table top. Does it work outside as well?
It is outdoor. It's gas and I have it hooked up to a gas line. I didn't want to do wood because they are a pain in the ass. I was torn between a Gozney and Alfa. I chose the Alfa because I read they heated up faster/better. My friend DCP has a Gozney in Libertyville at his brewery.
We have propane hook up at our vacation house. Will look into it...Thx!
Ooni makes a good small pizza oven for propane. My friend has one and it cooks very good pizza. Secret is finding a dough recipe that works
FWIW my neighbors at our vacation house all recommend using a "Big Green Egg" instead. Of course that is wood fueled...Does anyone here have experience with that?
Great suggestion, Jeff.
My husband is a dab hand with pizza dough which he makes in the bread machine. We sometimes do this for a big crowd; allowing folks to select their own toppings (prepped beforehand). Makes for an easier big party esp with teens and young adults. Add a salad and some brownies and you have a meal.
my email is available through this on some link somewhere