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Oktoberfest General Thread

Started by Liberty, Oct 01 2013 06:12 AM
october gt october gt oktoberfest

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#2141 B4TT

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Posted 08 October 2013 - 10:33 AM

I only ever have trouble getting the toppings to cook nicely before the base gets cooked.


 

#2142 Samwise

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Posted 08 October 2013 - 10:34 AM


I like to think of it as borrowing someone's car and driving it better than them.

#2143 Adam

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Posted 08 October 2013 - 10:34 AM

So your base cooks too fast?

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#2144 B4TT

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Posted 08 October 2013 - 10:36 AM

Yep.


 

#2145 skillionaire

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Posted 08 October 2013 - 10:39 AM

So your base cooks too fast?

 

Breaking Bad


#2146 ams

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Posted 08 October 2013 - 10:41 AM

AMSY DOES NETFLIX HAVE THINGS LIKE AMERICAN RESTORATION, HIGH TECH REDNECKS??


They have a few episodes of your stupid restorators show, but not many.

It all depends what network in the US airs the show, some have better partnerships than others.

Hulu plus is better for tv episodes, netflix is better for movies.

XATlrb0.jpg

Ugh i could ramble on for forking days about this stuff.

#2147 Adam

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Posted 08 October 2013 - 10:42 AM

Thanks amsy :)


Josh, home dough or bought? Pizza stone or tray?

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#2148 skillionaire

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Posted 08 October 2013 - 10:43 AM

Looks amazingly homosexual. 


man i really want to build one of these

 

http://www.aussieteardrops.com/

 

This thread has turned into a gay love in. I've only been gone two hours.


#2149 B4TT

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Posted 08 October 2013 - 10:46 AM

Josh, home dough or bought? Pizza stone or tray?

home and tray.


 

#2150 Adam

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Posted 08 October 2013 - 10:54 AM

Wierd. I have had the opposite problem on a pizza stone. Is your dough similar to this

3/4 cup water
1tbsp oil
Salt
Sugar
2c flour
Yeast

???

I've found heating the oven full blast on fan forced until the stone is nice and hot, then turning it down to about 160-180 with the bottom element only and no fan works well for me.

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#2151 Scuba-Roo

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Posted 08 October 2013 - 10:55 AM

Not being at work is awesome :)

Subyclub, The place where random internet weirdos become good mates

#2152 ams

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Posted 08 October 2013 - 10:55 AM

2c flour


Assigning costs to the ingredients you put in is a new low, Adam.

Ugh i could ramble on for forking days about this stuff.

#2153 Adam

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Posted 08 October 2013 - 10:58 AM

Hahahahaha

Did you not see me spend money at MDSC?

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#2154 B4TT

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Posted 08 October 2013 - 11:03 AM

Wierd. I have had the opposite problem on a pizza stone. Is your dough similar to this

3/4 cup water
1tbsp oil
Salt
Sugar
2c flour
Yeast

???

I've found heating the oven full blast on fan forced until the stone is nice and hot, then turning it down to about 160-180 with the bottom element only and no fan works well for me.

Sounds pretty similar.

 

I do like a lot of toppings on my pizza though so that could be it :P


 

#2155 ams

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Posted 08 October 2013 - 11:05 AM

I do like a lot of toppings on my pizza though so that could be it :P


Noooooo.

Pizza's (like burgers) should only have a few good quality tasty toppings. Excluding things like tomato paste and chilli flakes and stuff, I would have no more than probably 2-3 "things" on my pizza.

Ugh i could ramble on for forking days about this stuff.

#2156 B4TT

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Posted 08 October 2013 - 11:08 AM

Each to their own, but I don't agree with that at all.

 

Burgers yes but pizza, I personally prefer a bit more than that.


 

#2157 Adam

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Posted 08 October 2013 - 11:10 AM

Yeah, it's depends on the pizza style and toppings I reckon.

I normally do cabanossi, pepperoni, bacon, olives, sundried tomatoes and sometimes pineapple.

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#2158 ams

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Posted 08 October 2013 - 11:12 AM

I'd usually do 1 (maybe 2) types of meat, olives and anchovies and that's about it....obviously cheese, but that doesn't count either.

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#2159 skillionaire

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Posted 08 October 2013 - 11:13 AM

I saw you try and spend money because you couldn't believe how cheap MDSC was.


#2160 ams

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Posted 08 October 2013 - 11:14 AM

I saw you try and spend money because you couldn't believe how cheap MDSC was.


@ who?

Yadam?

Ugh i could ramble on for forking days about this stuff.
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