This has no relevance to you, but I had a pretty dull night with nothing better than an obscure TV show line.
37 thoughts on “June 3, 2014: Quit Your Clowning, Itchy Mango”
Thank you, Dr. Forrester. That's pretty obscure when the first two Google references are to this post.
Not bad, then. Not bad at all.
I know Music Day is tomorrow (almost done with the mixtapr!), but it anything is keeping me from finishing it, it's this video:
httpv://www.youtube.com/watch?v=bpet67TTVag
Well, that and needing to get the rental house into shape to sell.
Mags needs to add a new question to the BKAC: what's in your pockets?
Yeah, soon as we get decent Wi-Fi, WGOM Radio is kicking back up. My neighbor's who we had been using wasn't ever that stable, but now it's gone completely.
I'm starting to forget which ones I've done already...
ID the AU - which Twins player (current or former) scribbles this on their loan papers?
Pepper - what kind of food processor do you use? After nearly ruining a smaller (2 cup) processor on the first batch of your pizza dough recipe (knowing it was too small, I halved it and did two batches, then reincorporated them at the kneading stage), I decided to upgrade. Brand new out of the box, and this one's motor burned out. I re-read your post and even went to Cooks Illustrated, got myself signed up for the 1 day free trial and watched the pizza video to make sure I'd done everything right.
After letting the dough rest for 10 minutes following the addition of the ice water, the thing could barely churn enough to incorporate the salt and oil. Then it popped, started smoking and stopped working!
I finished the dough as best I could by hand, but now will have to make a warranty call on the processor.
Cook's Illustrated also has equipment tests, including food processors. You need a login to see the results, but most of the text explaining the setup and the introduction is there. In the intro is their previous and probably current favorite:
We compared them with our current top-rated Cuisinart Custom 14-Cup Food Processor ($199).
Aside: America's Test Kitchen does great stuff. Their recipes are great, if sometimes involved, and their equipment reviews are thorough. We are subscribers to at least the print edition of Cook's Illustrated.
Not here.
Yikes! I'm conveniently at home today, so I can tell you I have a Cuisinart Prep 11 Plus (11-cup capacity). I also second sean's endorsement of America's Test Kitchen. Cooks Illustrated is great in a pretty seriously geeky way.
Oh, and it's about 11 years old and is still holding up well.
Sheenie definitely geeks out to Cooks Illustrated. It combines her love of the preparing food with her love of being a science nerd.
I very much enjoyed the pizza dough video on Cooks. The science/food combination is one of the reasons I've always loved Good Eats.
Your Cuisinart is Consumer Reports' 2nd highest rated processor and has that 14-Cup Custom model as a "Recommended" earning the 3rd highest score of their tested models.
It appears that the 7-Cup Kitchenaid model I have is simply under-powered (336 watts v. 720 watts for the Custom Cuisinart and 624 watts for yours) for something as dense as pizza dough. The limited user reviews on CR aren't very flattering (5 reviews, 2.2/5 stars), but 386/532 users on Amazon gave the 14-Cup Cuisinart 5/5 stars for an overall score of 4.4/5 stars.
Unfortunately, I don't know if I'll invest another $80-$100 in a food processor that will only see use about once every few months. I may just have to get used to doing dough the old fashioned way.
I do love how wonderfully tactile kneading dough by hand is.
Agreed. If SBG were around, he'd be in on that conversation in a heart beat. I think I recall him saying that his mother made fresh bread weekly while he was growing up.
pizza dough is super-easy to make. Not sure it needs a food processor (although I often use my stand mixer, or even my bread machine, when I'm feeling particularly lazy).
We don't do a lot of cooking from scratch at home during the week primarily due to time constraints. I got good results, very quickly, using the processor for the first batch and have wanted an upgrade in that appliance for a while.* You're correct, pizza dough doesn't need the processor, but if it helps me get a prepared-at-home meal on the table, I'm all for it.
*burned up the gears on my stand mixer making crumbs from crusty french bread ... apparently I am not great with counter-top appliances.
Here's the pizza dough that was my favorite before I encountered the Cooks Illustrated recipe. No food processor required! This comes from The Bread Bible by Rose Levy Beranbaum. If you're looking for precision, she's your woman.
3/4 cup plus 1 tablespoon (4 oz) unbleached all-purpose flour
1/2 teaspoon instant yeast (also known as bread machine yeast)
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/3 cup water (room temperature)
4 teaspoons olive oil
1. One hour before shaping, or for best flavor, 8-24 hours ahead, mix the dough. In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt. Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough looking, not silky smooth. Do not over mix, as this will cause the dough to become stickier.
2. Let the dough rise. Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly. If you want to use it soon, allow it to sit at room temperature for 1 hour or until doubled. For best flavor, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.
3. Preheat the oven. Preheat the oven to 475°F 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating.
4. Shape the pizza and let it rise. With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan(s) [either 2 smaller pizza pans, about 9.5 inches or 1 large pizza pan, about 12.5 inches], and spread it all over the pan(s) with your fingers. (If making 2 pizzas, divide the dough in half.) Set the dough on the pan(s) and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered with plastic wrap, to relax it.
Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle (7 inches for 2 pizzas), saving the outer 1/2 inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding. Brush the surface of the dough with any remaining oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air.
5. Bake the pizza. Set the pizza pan directly on the hot stone and bake for 5 minutes.
6. Add the toppings. Remove the pan from the oven and spread tomato sauce on the dough, leaving a narrow boarder. Strew mozzarella over the sauce. Return the pan to the stone for 5 minutes or until the cheese is melted and the crust golden; or, for an extra crisp and browned bottom crust, using a pancake turner or baker's peel, slide the pizza from the pan directly onto the stone.
30% chance of thunderstorms here tonight. It hasn't rained a drop in at least...two months? More, I think.
Uh oh. Scott Downs is available. Twins love to get those Twins killers.
Levale "Jeremy" Speigner is a free agent...
I want to just commend AMR for absolutely crushing the softball I got Gleeman to tee up over the plate. Well done, good sir!
So happy that TwinsPrez gets to see my sophomoric humor.
for those of us who don't read Gleeman anymore....???
I feel like the best response from Gleeman was not the one he provided.
Darren Collison just signed with the Kings. Overall, a solid upgrade over Isaiah Thomas, I think. It also means that Thomas probably is looking elsewhere. He wants to start, but is better suited for an instant-offense bench role. Thomas would be a huge upgrade over JJ for the Wolves, but at a bigger cost.
The good news is that I just booked my flight to Ireland. The (potentially) bad news is that my landlord had our house appraised. I'm hoping that they're just looking to refinance something, but I think they're getting ready to divest. The house we're living in will sell for 500+k. We do not have 500+k, nor can we get a loan for 500+k. I'm not really happy with the real estate market in NOLA at the moment.
If you can't get a loan for that much, it probably means your rent isn't really coming close to covering the payment for the house, so I can understand why your landlord would want to sell.
Property values have skyrocketed in nola the past 4-5 years. What was once a cheap place to live has become ridiculously expensive.
cc to cheaps: I got the Sierra Nevada Beer Camp twelver today (oy...not cheap), which is a set of twelve different beers brewed in conjunction with twelve different breweries. The one I'm drinking now is "There and Back," an English-Style Bitter done alongside New Glarus. It's the first time I've had a chance to have something of theirs since you sent me some.
Interesting. I didn't even know that was a thing. I can say that I thoroughly enjoy the name of that beer.
So, joe maddon. His batting order tonight: 867-5309. (Kind of cheating to call the DH zero, but ok, Sportscenter. I got it! I got it!)
Thank you, Dr. Forrester. That's pretty obscure when the first two Google references are to this post.
Not bad, then. Not bad at all.
I know Music Day is tomorrow (almost done with the mixtapr!), but it anything is keeping me from finishing it, it's this video:
httpv://www.youtube.com/watch?v=bpet67TTVag
Well, that and needing to get the rental house into shape to sell.
Mags needs to add a new question to the BKAC: what's in your pockets?
Yeah, soon as we get decent Wi-Fi, WGOM Radio is kicking back up. My neighbor's who we had been using wasn't ever that stable, but now it's gone completely.
I'm starting to forget which ones I've done already...
ID the AU - which Twins player (current or former) scribbles this on their loan papers?
Should have used this one.
yep, mind took early holiday
Pepper - what kind of food processor do you use? After nearly ruining a smaller (2 cup) processor on the first batch of your pizza dough recipe (knowing it was too small, I halved it and did two batches, then reincorporated them at the kneading stage), I decided to upgrade. Brand new out of the box, and this one's motor burned out. I re-read your post and even went to Cooks Illustrated, got myself signed up for the 1 day free trial and watched the pizza video to make sure I'd done everything right.
After letting the dough rest for 10 minutes following the addition of the ice water, the thing could barely churn enough to incorporate the salt and oil. Then it popped, started smoking and stopped working!
I finished the dough as best I could by hand, but now will have to make a warranty call on the processor.
Cook's Illustrated also has equipment tests, including food processors. You need a login to see the results, but most of the text explaining the setup and the introduction is there. In the intro is their previous and probably current favorite:
Aside: America's Test Kitchen does great stuff. Their recipes are great, if sometimes involved, and their equipment reviews are thorough. We are subscribers to at least the print edition of Cook's Illustrated.
Not here.
Yikes! I'm conveniently at home today, so I can tell you I have a Cuisinart Prep 11 Plus (11-cup capacity). I also second sean's endorsement of America's Test Kitchen. Cooks Illustrated is great in a pretty seriously geeky way.
Oh, and it's about 11 years old and is still holding up well.
Sheenie definitely geeks out to Cooks Illustrated. It combines her love of the preparing food with her love of being a science nerd.
I very much enjoyed the pizza dough video on Cooks. The science/food combination is one of the reasons I've always loved Good Eats.
Your Cuisinart is Consumer Reports' 2nd highest rated processor and has that 14-Cup Custom model as a "Recommended" earning the 3rd highest score of their tested models.
It appears that the 7-Cup Kitchenaid model I have is simply under-powered (336 watts v. 720 watts for the Custom Cuisinart and 624 watts for yours) for something as dense as pizza dough. The limited user reviews on CR aren't very flattering (5 reviews, 2.2/5 stars), but 386/532 users on Amazon gave the 14-Cup Cuisinart 5/5 stars for an overall score of 4.4/5 stars.
Unfortunately, I don't know if I'll invest another $80-$100 in a food processor that will only see use about once every few months. I may just have to get used to doing dough the old fashioned way.
I do love how wonderfully tactile kneading dough by hand is.
Agreed. If SBG were around, he'd be in on that conversation in a heart beat. I think I recall him saying that his mother made fresh bread weekly while he was growing up.
pizza dough is super-easy to make. Not sure it needs a food processor (although I often use my stand mixer, or even my bread machine, when I'm feeling particularly lazy).
We don't do a lot of cooking
from scratchat home during the week primarily due to time constraints. I got good results, very quickly, using the processor for the first batch and have wanted an upgrade in that appliance for a while.* You're correct, pizza dough doesn't need the processor, but if it helps me get a prepared-at-home meal on the table, I'm all for it.*burned up the gears on my stand mixer making crumbs from crusty french bread ... apparently I am not great with counter-top appliances.
Here's the pizza dough that was my favorite before I encountered the Cooks Illustrated recipe. No food processor required! This comes from The Bread Bible by Rose Levy Beranbaum. If you're looking for precision, she's your woman.
3/4 cup plus 1 tablespoon (4 oz) unbleached all-purpose flour
1/2 teaspoon instant yeast (also known as bread machine yeast)
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/3 cup water (room temperature)
4 teaspoons olive oil
1. One hour before shaping, or for best flavor, 8-24 hours ahead, mix the dough. In a small bowl, whisk together the flour, instant yeast, and sugar. Whisk in the salt. Make a well in the center and pour in the water. Using a rubber spatula or wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough looking, not silky smooth. Do not over mix, as this will cause the dough to become stickier.
2. Let the dough rise. Pour the oil into a 2-cup measuring cup (to give the dough room to double in size) or a small bowl. With oiled fingers, place the dough in the oiled cup and turn it over to coat on all sides with the oil. Cover it tightly. If you want to use it soon, allow it to sit at room temperature for 1 hour or until doubled. For best flavor, make the dough at least 6 hours or up to 24 hours ahead, and allow it to sit at room temperature for only 30 minutes. Then set the dough, still in the measuring cup, in the refrigerator. Remove it 1 hour before you want to put it in the oven.
3. Preheat the oven. Preheat the oven to 475°F 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone on it before preheating.
4. Shape the pizza and let it rise. With oiled fingers, lift the dough out of the measuring cup or bowl. Holding the dough in one hand, pour a little of the oil left in the cup or bowl onto the pizza pan(s) [either 2 smaller pizza pans, about 9.5 inches or 1 large pizza pan, about 12.5 inches], and spread it all over the pan(s) with your fingers. (If making 2 pizzas, divide the dough in half.) Set the dough on the pan(s) and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead it very lightly until smooth. Allow the dough to sit for 15 minutes, covered with plastic wrap, to relax it.
Using your fingertips, press the dough from the center to the outer edge to stretch it into a 10-inch circle (7 inches for 2 pizzas), saving the outer 1/2 inch thicker than the rest to form a lip. If the dough resists stretching (as will happen if you have activated the gluten by over kneading it), cover it with plastic wrap and let it rest for a few minutes longer before proceeding. Brush the surface of the dough with any remaining oil. Cover it with plastic wrap and allow it to sit for 30 to 45 minutes, until it becomes light and slightly puffy with air.
5. Bake the pizza. Set the pizza pan directly on the hot stone and bake for 5 minutes.
6. Add the toppings. Remove the pan from the oven and spread tomato sauce on the dough, leaving a narrow boarder. Strew mozzarella over the sauce. Return the pan to the stone for 5 minutes or until the cheese is melted and the crust golden; or, for an extra crisp and browned bottom crust, using a pancake turner or baker's peel, slide the pizza from the pan directly onto the stone.
30% chance of thunderstorms here tonight. It hasn't rained a drop in at least...two months? More, I think.
Uh oh. Scott Downs is available. Twins love to get those Twins killers.
Levale "Jeremy" Speigner is a free agent...
I want to just commend AMR for absolutely crushing the softball I got Gleeman to tee up over the plate. Well done, good sir!
So happy that TwinsPrez gets to see my sophomoric humor.
for those of us who don't read Gleeman anymore....???
Link
I feel like the best response from Gleeman was not the one he provided.
Darren Collison just signed with the Kings. Overall, a solid upgrade over Isaiah Thomas, I think. It also means that Thomas probably is looking elsewhere. He wants to start, but is better suited for an instant-offense bench role. Thomas would be a huge upgrade over JJ for the Wolves, but at a bigger cost.
The good news is that I just booked my flight to Ireland. The (potentially) bad news is that my landlord had our house appraised. I'm hoping that they're just looking to refinance something, but I think they're getting ready to divest. The house we're living in will sell for 500+k. We do not have 500+k, nor can we get a loan for 500+k. I'm not really happy with the real estate market in NOLA at the moment.
If you can't get a loan for that much, it probably means your rent isn't really coming close to covering the payment for the house, so I can understand why your landlord would want to sell.
Property values have skyrocketed in nola the past 4-5 years. What was once a cheap place to live has become ridiculously expensive.
cc to cheaps: I got the Sierra Nevada Beer Camp twelver today (oy...not cheap), which is a set of twelve different beers brewed in conjunction with twelve different breweries. The one I'm drinking now is "There and Back," an English-Style Bitter done alongside New Glarus. It's the first time I've had a chance to have something of theirs since you sent me some.
Interesting. I didn't even know that was a thing. I can say that I thoroughly enjoy the name of that beer.
So, joe maddon. His batting order tonight: 867-5309. (Kind of cheating to call the DH zero, but ok, Sportscenter. I got it! I got it!)