What are you cooking for dinner this weekend?

[TMB]

Tonight is homemade Naan, chicken coconut curry, cauliflower and potato curry and fresh raita.

[jdp211]

Poached chicken thighs with miso-dressed watercress salad over rice
Untitled by jacob Perlmutter, on Flickr

[guido]

Need help from the "cook your pizza on metal" brain trust. I got the Lodge cast iron pan as a gateway... For those who missed my first attempt, I was a bit impatient and turned on the sear burner of my Genesis to help bring it up to 500, and noticed on that side some burning on the underside of the crust.

So this time I was more patient and gave it probably 10 minutes to reach a nice stable 500 ( thermometer has been pretty accurate in the past...)

Simple toppings on the dry side, Prosciutto, roasted tomatoes, caramelized onions, fresh mozzarella.

I set it all out on the peel, transferred it to the pan closed the lid and waited a few minutes. When I checked the first time the cheese was barely starting to melt. Checked again in about 90 seconds, it had started to melt and a little color was starting to show on the top of the crust. But it gave off a strong smell that I'd burned it again so I pulled it off. Sure enough the bottom was burnt more completely than the last time, the toppings were barely cooked and the inner portions of the crust were undercooked.

So clearly I went way too far in the wrong direction.

What temperature are you guys using with the metal pan/sheet? Should I just use the pan in the oven and skip the grill?

Any other thoughts an course corrections?

Thanks!

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[rwsaunders]

Seasonal crossover dinner tonight...temps are cooler in the morning which called for some homemade chili and it was nice and sunny later in the day, which called for some guacamole. The avocados are actually pretty good right now and priced right. Paired with one of my last Summer ales, which were the favorite of my daughter while she was home this Summer.

[rwsaunders]

Post some pics of the grille setup Guy. I only use charcoal for the pizza and the grille hits temperatures in the 700-750 deg range. Some people that I know that use gas use a pizza stone instead of metal pans as the pans can get too hot with little to no barrier between the crust and the flame.

[guido]

Post some pics of the grille setup Guy. I only use charcoal for the pizza and the grille hits temperatures in the 700-750 deg range. Some people that I know that use gas use a pizza stone instead of metal pans as the pans can get too hot with little to no barrier between the crust and the flame.

Too dark now, I'll take some tomorrow.

It is a standard Weber Genesis gas grill, strip burners under "flavor bars (strips of angle iron without holes running the length of the burner)". Burners are probably 4" below the cast iron grates. Pan set on the grates.

I used to use a stone in the indoor gas oven with great results...

[nrs5000]

Too dark now, I'll take some tomorrow.

It is a standard Weber Genesis gas grill, strip burners under "flavor bars (strips of angle iron without holes running the length of the burner)". Burners are probably 4" below the cast iron grates. Pan set on the grates.

I used to use a stone in the indoor gas oven with great results...

Can you do indirect heat on that setup?

[guido]

Fall weather fall food. Beef braised in the provincial style: Boneless shortribs, home grown onions, garlic, tomatoes. Apple smoked bacon, black olives, capers, home grown thyme, home grown coriander seed, salt and pepper. Simmer for 4 hours. Server on pasta with a side of home grown mixed chard and beet greens.

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[guido]

Working through the tomato backlog. Edition 573.
Busy evening southwestern style one-pot... Home grown tomatoes, garlic, onion, Jimmy Nardello peppers. Ground critter de jour (turkey), good canned pinto beans, cumin, chili power, ground new mexico red chilies.

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[rwsaunders]

This is what my wife was up to while I watched my youngest kid's late afternoon, rain soaked soccer match. Ina Garten's play on Julia Child's famous Beef Bourguignon, but with filet in lieu of stewing beef.

[Dave Thompson]

Seasonal crossover dinner tonight...temps are cooler in the morning which called for some homemade chili and it was nice and sunny later in the day, which called for some guacamole. The avocados are actually pret6ty good right now and priced right. Paired with one of my last Summer ales, which were the favorite of my daughter while she was home this Summer.

You should spend a week with me in Mexico. I'll make the Arrachera, you make the guacamole, we'll drink the good Tequila. Good times all around!

[Octave]

Friday fuel-up, Pappardelle on a half-laced wheel/drying rack
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..cooked up with a girolle sauce, now that those golden beauties are back in season

Then yesterday can be aptly summed up with this photo from my Instagram

Ride 189km, meet up with the wife and jump in the sea (I hear the best way to wash rapha bibs is the intersection of crotch-sweat and seawater), come home and pluck a beautiful mutant-hulk radish out of the garden
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and finish our two-day, first attempt at homemade vegan croissant, half-of-which got stuffed with homemade tomato jam and minced basil
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Final croissant.jpg

[robin3mj]

I cooked a birthday dinner for my wife.

Slow roasted/braised pork belly in stock and white wine with star anise, cardamom, and apples.
Roasted potatoes and Broccolini on the side, along with a nice Pinot noir.

The skin didn't crisp up as much as I had planned, but the meat itself was nearly perfect.

[rwsaunders]

Octave...pitch your wheel drying rack concept to Campagnolo and perhaps they can market it with their corkscrew...I see some royalty fees coming your way.

[Octave]

Octave...pitch your wheel drying rack concept to Campagnolo and perhaps they can market it with their corkscrew...I see some royalty fees coming your way.

Needs refinement - the double-butted spokes are too thinned in the middle, so the pasta hanging towards the middle of the spoke eventually tore from the hanging of it''s own weight. My wife and I kept hearing small "plop"s and finally paused the music, waited for another, then burst out laughing when we saw a smattering of half-pieces of pappardelle slumped on the floor below the wheel like floppy, caucasian Gumbys who'd leapt to their squishy demise.

[guido]

I was thinking about a paired spoke wheel providing better air flow if you looped the pasta over two spokes...

[Too Tall]

Finally, a good use for Spinergy wheels.

[Tom]

Too dark now, I'll take some tomorrow.

It is a standard Weber Genesis gas grill, strip burners under "flavor bars (strips of angle iron without holes running the length of the burner)". Burners are probably 4" below the cast iron grates. Pan set on the grates.

I used to use a stone in the indoor gas oven with great results...

Will post pics later if the results aren't too gruesome. Planning to try a pie on what is probably the same Weber, using a stone.

[Tom]

OK, it was a little too rustic for pics. But it sure tasted good. The peel was an epic fail, so the first one on to the stone went a little scroogy. I had stretched a second on a pan and left it on the pan, the one on the stone the crust was so much better and chewier the way I like it. Pretty basic pie - Casa Viscous store bought sauce, bury the sauce with dried oregano and basil, blobs of Capiello fresh mozz and a flurry of grated parm. Peel, slice and sweat a buib of garlic and a sweet onion, spread that under a layer of cored and slivered plum tomatoes.

Practice, practice, practice.

[rwsaunders]

I think that we need to get a pizza making group chat/Facetime thing going.