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[Osmosis Jones]

Yeah, I tend to cook with a jar of dried birdseye chilli's my housemate brought home from work. Great heat, 2 per serve is enough to make me sweat these days, and the most amazing fragrance, sort of halfway between paprika and roast capsicum.

[nenjin]

I'm about to try and make a Chicago Deep-Dish Pizza from scratch, including making my own dough. I'm excited! I don't have the inclination to make my own sauce, but since sauce is a minor part of Deep Dish pizzas....I think I'll just go with something from a bottle.

[Osmosis Jones]

You sure? Sauce is dead easy to make; fry off onion, garlic, roast capsicum and some pepper, oregano & basil, add a can of pureed tomatoes and simmer down. Voila, you've made pizza sauce.

As for dough, it's a lot of fun. I've found I get the best results using a foccacia dough, but making it a fair bit drier than the recipe calls for; regular foccacia is very wet and sticky, while pizza dough is fairly dry.

[nenjin]

Oh I know how to make sauce, I just don't want to add another hour to the 3 hour process of making this Ma's good ole' fashion sauce has to stew for an hour or so.

Making the dough is gonna RULE though. I'm just going with the standard bread flour mentioned in that video, with a few of my own seasonings. I love foccacia, but I'm not an artisan bread maker by any extent of the imagination.

[Osmosis Jones]

Artisan? Foccacia!? It's dead simple, you don't even need to knead it, just mix it in a bowl, cover and leave to rise

Now, sourdough, THAT is artisan... it's something like 8-10 days to make a loaf from scratch, or 3 if you already have a wild yeast starter. I keep talking myself up to making it, but I always wimp out in the end.

Also, my dad made the best ribs ever tonight, I'm so finding and stealing that recipe. You apparently boil them for 30 mins, then coat them in a powder of ground thyme, oregano, cayenne pepper, garlic, paprika, black pepper, salt and brown sugar. Then you baste them regularly with another sauce you make (no idea on the recipe though ) while they're under the grill.

[nenjin]

Well my first run at dough was a disaster lol. It was an oozing gelatinous mass that barely qualified as un-kneaded dough. I probably got impatient and didn't fold the flour in well enough before I tried to throw it out on the counter.

Ah well. The second one turned out just right. Time to cut it, bast it with oil, and play some Adventure Mode while it rises!

Also~

You apparently boil them for 30 mins...

I know why it's done, but still, blegch. There are other ways to get the same effect without taking the essence right out of the meat :\

[Osmosis Jones]

Well my first run at dough was a disaster lol. It was an oozing gelatinous mass that barely qualified as un-kneaded dough. I probably got impatient and didn't fold the flour in well enough before I tried to throw it out on the counter.

Sounds like you just need more flour. Still, moot point now. Let us know how it turns out

You apparently boil them for 30 mins...

I know why it's done, but still, blegch. There are other ways to get the same effect without taking the essence right out of the meat :\

Eh, with that much spicing, the meat itself is pretty much impossible to taste anyway, so you don't really miss much. As it was, they were so soft and tender and oh god I need that damn recipe.

[Shades]

Also, my dad made the best ribs ever tonight, I'm so finding and stealing that recipe. You apparently boil them for 30 mins, then coat them in a powder of ground thyme, oregano, cayenne pepper, garlic, paprika, black pepper, salt and brown sugar. Then you baste them regularly with another sauce you make (no idea on the recipe though ) while they're under the grill.

I've never tried boiling first, but the secret to ribs (and most meats) is cook it slow and baste it often. Its possibly boiling will cook it faster to start with so you don't have to do it so long overall to get that melt in the mouth soft meat.

[Neonivek]

To sum up the secret of ribs is to somehow in the cooking process... make them tender

and I agree. All the best ribs I've had in my life were ones I could easily remove right from the bone.

[nenjin]

I was taught ribs at 175ish for a few hours will get them to "fall off the bone" tender pretty easily. You gotta do all your seasoning and marinade first though, and you don't get basting, since you have to foil seal them to keep them moist over several hours of cooking.

I'm a little worried about my dough, I got it as thin as I was comfortable with and it didn't exactly sit unstressed in the spring form pan. 1 and 2/3rds cup flour was not enough to make a dough that would line a 10" pan. With as much filling that goes into a stuffed pizza, kinda afraid the dough won't take it. :\ At least it wasn't torn when it went in, that I could see.

I don't have a camera so I'm afraid you folks are SOL on the results. But for reference it's the heart attack special: spicy pepperoni, sliced portabella mushrooms, black olives, provolone, fresh mozzarella, Parmesan and cream cheese

[nenjin]

It was orgasmically good. The crust held up like a champ. It might have been slightly underdone, and didn't leave much of an impact, but mmmmmm, man, that thing was tasty.

[Osmosis Jones]

It was orgasmically good. The crust held up like a champ. It might have been slightly underdone, and didn't leave much of an impact, but mmmmmm, man, that thing was tasty.

Yeah, the dough will always be a little soggy in the middle unless you use a perforated pizza pan or a preheated pizza stone.

I was taught ribs at 175ish for a few hours will get them to "fall off the bone" tender pretty easily. You gotta do all your seasoning and marinade first though, and you don't get basting, since you have to foil seal them to keep them moist over several hours of cooking.

That may work, but the method we used still had them melt-in-your-mouth tender, and they were cooked in about an hour total. Either way, delicious

[Miggy]

Oh, so this is where we talk about making food?

For many weeks I have been making rye bread from pre-mixed packages of flour, seeds and yeast that can be bought in stores around Denmark. In Denmark, rye bread is a pretty big deal and being able to bake it instead of buy it makes such a tremendous difference. Not only do the flour mixes taste miles better than what you can buy in the store, they're also dirt cheap compared to finished rye bread from stores. The bread I can bake with flour mixes bought on discount is cheaper than the filthiest discount junk bread that I can find on the store shelves.

But this only applies for when I can find the mixes on discount, when they're not on discount they're mediocrely priced, not being excessively cheap. So that made me take the final leap. Making the bread from scratch.

And that's sour dough and all that jazz. I've had the sour dough sitting for 6 days now, made from honey and flour, and according to the recipe I'm using it should be good to use. I'm excited to see how well it turns out.

[Vector]

Making kabocha curry today.  Hopefully it won't make me sick, this time.

[Osmosis Jones]

Good on you Miggy! Make sure to keep a portion of the starter alive when you're done, so you can make future loaves a hell of a lot faster.