The derailment exempt thread

[laylalex 7,293]

It's a gift. 👸

[TBoneTX 45,572]

          

 

Edited July 30, 2020 by TBoneTX

[Cyberfx1024 7,980]

So the ACLU just sued the city of Portland in Federal Court to stop the livestreaming of "peaceful protests". Gosh I wonder why they are doing that? 

https://www.msn.com/en-us/news/us/aclu-sues-portland-police-challenging-bureaus-live-streaming-of-protests/ar-BB17l5s5

[Boiler 45,717]

1 hour ago, Cyberfx1024 said:

So the ACLU just sued the city of Portland in Federal Court to stop the livestreaming of "peaceful protests". Gosh I wonder why they are doing that? 

https://www.msn.com/en-us/news/us/aclu-sues-portland-police-challenging-bureaus-live-streaming-of-protests/ar-BB17l5s5

They are Trump supporters and do wish the abuse he is undertaking to be shown?

[Cyberfx1024 7,980]

1 hour ago, Boiler said:

They are Trump supporters and do wish the abuse he is undertaking to be shown?

Quiet down with your abuse Senior Member

[Boiler 45,717]

44 minutes ago, Cyberfx1024 said:

Quiet down with your abuse Senior Member

[laylalex 7,293]

Okay, so now who's derailing the derailment exempt thread? I would think that posting about politics is on topic for the forum, so that's off topic for this thread.  

[Burnt Reynolds 5,058]

7 hours ago, Cyberfx1024 said:

So the ACLU just sued the city of Portland in Federal Court to stop the livestreaming of "peaceful protests". Gosh I wonder why they are doing that? 

https://www.msn.com/en-us/news/us/aclu-sues-portland-police-challenging-bureaus-live-streaming-of-protests/ar-BB17l5s5

What a time we live in, when the ACLU is actually attacking a basic civil liberty of reporting/recording things that happen in public. They are toast.

Edited July 30, 2020 by Burnt Reynolds

[laylalex 7,293]

At @Voice of Reason's request, this is the recipe I have been using for pizza dough: https://www.jamesbeard.org/recipes/jim-laheys-no-knead-pizza-dough

 

I am a big fan of Jim Lahey's no knead methods for other breads, and have had success with everything I've tried using the method. Now he calls for all purpose flour, and I have alternated between that and bread flour. I actually prefer the bread flour (sorry Jim!), and am trying 00 pizza flour this week as an experiment. I use weights to measure the dry ingredients because it's more precise in my opinion.

 

We have been doing a sausage, mushroom and Anaheim chili pizza for the past couple of weeks; this week we are adding some back bacon (aka "proper bacon" in this household) to that combo. I make my sauce from scratch, obviously -- and I do at least a two hour simmer to not only get a really good reduction, but also because it makes it easier for him to digest the tomatoes. He seems to have zero issues from the Anaheim chilis.  The sausage is sausagemeat from a local butcher, good stuff. I make tiny thumbtip sized balls of the sausage and drop those on. The mushrooms are generally baby bellas, which hold their shape well and have a decent flavor. The more exotic ones are better I think when on their own with just the cheese.

 

Oh, and speaking of, I use mozzarella and parmesan, and when serving I sprinkle a little romano on top, along with freshly-cracked black pepper and some California olive oil. We are doing a thing now where we each make a pizza, so we have one to eat for dinner and another to pig out on for brunch in bed in the morning. Mine always look serviceable and his... wait, what's our new saying for "bless his heart"?   But they are both delicious, so I don't care. I sent a picture of our efforts to a friend the other week to show what it looked like and was told this:

[TBoneTX 45,572]

7 hours ago, laylalex said:

Okay, so now who's derailing the derailment exempt thread?

[mirror... mirror... mirror... mirror... mirror...]*

   *cross-posting with The  Beauty Thread

[Voice of Reason 10,298]

Pretty much the same as my recipe, but I tend to add some olive oil (up to 1/4 c) to add a smoothness that is nice, as well as a little flavor.  I think the flavor profile becomes best after about 2-3 days in the fridge.  When I make a "quick pizza", I am normally underwhelmed by the flour flavor as opposed to the yeast flavor.  

 

My personal all-time favorite is black olive and mushroom.  But folks I have made it for really seem to love my BBQ chicken (chicken dark meat, onion, cheese) more than any other kind I have made.

 

I tend to prefer thin crusts, and simple Margherita or spinach & tomato pizzas are great too.  Hard to go wrong with a simple pizza.  The key is high temps (over 500° if possible) and short cook times.  In Germany, they eat pizza with a fork and a knife.  Weird, eh?  But their simple pies (typically only one or two ingredients) were amazing.  Very light sauce.  

Edited July 31, 2020 by Voice of Reason

[laylalex 7,293]

I forgot to mention I oil the bowl I use to proof the dough in. Completely agree the oil adds to the flavor. 

 

I remember the first time I had pizza in the UK and my friends ate it with a knife and fork. They thought I was weird for cutting it into slices and eating it with my hands. 

 

However I am weird for unrelated, non-eating-with-hands reasons. 

[Voice of Reason 10,298]

2 hours ago, laylalex said:

I forgot to mention I oil the bowl I use to proof the dough in. Completely agree the oil adds to the flavor. 

 

I remember the first time I had pizza in the UK and my friends ate it with a knife and fork. They thought I was weird for cutting it into slices and eating it with my hands. 

 

However I am weird for unrelated, non-eating-with-hands reasons. 

Yeah, it adds flavor and probably contributes to keeping our skin supple and youthful.  Perhaps a cross-post of pizza dough in the beauty thread is in order? 

 

There is something therapeutic about working with dough methinks?

 

 

[laylalex 7,293]

13 minutes ago, Voice of Reason said:

Yeah, it adds flavor and probably contributes to keeping our skin supple and youthful.  Perhaps a cross-post of pizza dough in the beauty thread is in order? 

 

There is something therapeutic about working with dough methinks?

 

 

LOL, I have been told to stay away from heavy creams/oils until my ear infection clears up. Day 3 of Augmentin, and the results are already impressive.

 

I love working with dough, and even though this is a no-knead dough, there's still the stretching to make it into a pizza base. 

[Cyberfx1024 7,980]

43 minutes ago, laylalex said:

LOL, I have been told to stay away from heavy creams/oils until my ear infection clears up. Day 3 of Augmentin, and the results are already impressive.

 

I love working with dough, and even though this is a no-knead dough, there's still the stretching to make it into a pizza base. 

Ear infections SUCK big time..... Stay strong......