Chef Adonis does it again! Cold Ferment High Protein Pizza. Pic included!

[Stavios]

Gh15 said we need to find a good "chef" to "cook" our "sauce"

[wes]

Fucking Stav..............got me laughing out loud here bro. 

[Palpatine Q]

I Think I`d rather eat like Julia Child than some moron on the internet who was bamboozled by a phony UFO video Hoax with acting so piss poor, Plan 9 From Outer Space watches like Citizen Kane for Comparison.

You are a dunderbox and belong where you remain, on the bottom of the mental totem pole.  

HaHaaaa.....Adonis pwning SucksHisMansMeat.

Pizza looks delicious

[Fallsview]

Very disappointed in you TA, your pepperoni should be curled up because the flavor would be more pronounced and does much better on a thicker pizza, pizza making 101

What NY sauce recipe did you use?  I live in Lake Placid NY and also have a house in Rodanthe.  What I have found in NC is that they DO NOT KNOW HOW TO MAKE PIZZA! (Lisa's Pizza is the closest)  I'll be down in NC for spring break...please PM me for my address and you can come over for some REAL pizza.  I bring all my supplies down from NY...even the dough.  

[grab an umbrella]

Simple way to cook a nice thick steak.

Turn stove burner all the way up. Wait for pan to begin smoking because its so hot. Give each side around 45 seconds. Place in broiler @ 450-500 until you reach desired temp.

[BigCyp]

that pizza is still like 10% or less protein content. i would consider high protein to be AT LEAST above 30%.

Yes but you consider a penis in your sphincter 100% a good night in.

[Twaddle]

Chef Adonis, what kind of range does your victorian home utilize?

[wes]

Hi Twaddle! 

[CalvinH]

Quality thread right here folks

[Twaddle]

Hi Twaddle! 

Hey Wes, how's it hangin?   

[wes]

Hey Wes, how's it hangin?   

Low and to the left bro! 

[Twaddle]

Low and to the left bro! 

Paint it silver, and call it a kickstand.   

[SilverSpoon]

Adam, I have always believed (known, actually) that pan searing a steak is the proper way to go.

I brush the steaks very lightly with EVOO, then use coarse ground black peppercorns and coarse Celtic Sea Salt.

Sear each side for 2-3 minutes (depends on thickness), and finish in the oven to roast at 450.  Lobel's has what I feel is the finest and easiest methods on their site.

With the above being said, I absolutely love to do a similar method in the Big Green Egg (because I actually like the charcoal flavor).  My wife prefers when I pan sear in the BGE, and then place on the cast iron racks to roast.

I like searing on the cast iron racks, and then shutting the entire Egg down just to allow the retained heat to roast after the initial sear.  Comes out perfect every time.

Last time I did a wonderful coffee rub and made a bourbon sauce to go with it.

The bourbon sauce was actually something delicious, but took away from the flavor of the meat, so I am glad I kept it on the side in a ceramiken.

[wes]

Paint it silver, and call it a kickstand.   

No,I just throw it over my shoulder and walk around disguised as a gas pump. 

[wes]

Adam, I have always believed (known, actually) that pan searing a steak is the proper way to go.

I brush the steaks very lightly with EVOO, then use coarse ground black peppercorns and coarse Celtic Sea Salt.

Sear each side for 2-3 minutes (depends on thickness), and finish in the oven to roast at 450.  Lobel's has what I feel is the finest and easiest methods on their site.

With the above being said, I absolutely love to do a similar method in the Big Green Egg (because I actually like the charcoal flavor).  My wife prefers when I pan sear in the BGE, and then place on the cast iron racks to roast.

I like searing on the cast iron racks, and then shutting the entire Egg down just to allow the retained heat to roast after the initial sear.  Comes out perfect every time.

Last time I did a wonderful coffee rub and made a bourbon sauce to go with it.

The bourbon sauce was actually something delicious, but took away from the flavor of the meat, so I am glad I kept it on the side in a ceramiken.

[Twaddle]

Adam, I have always believed (known, actually) that pan searing a steak is the proper way to go.

Deep down inside you just knew it was right?

[SilverSpoon]

Deep down inside you just knew it was right?

Twaddle, starting at 18, I worked in a very fine restaurant.
I got to be friendly with the head chef, as he could tell I really liked fine dining.  I was in the kitchen and would watch him prepping, ordering others around, and preparing sauces (a saucier may be the most intricate job in the kitchen).
When I started bartending, I would supply him with his booze, and he would sneak me the good food.
He used an Alain Ducasse method primarily, and the other way was the pan sear/roast method.

So I didn't innately know this was the best way until I was 18 years old and got to experience high quality meat (prime and dry aged to perfection).

When he used the Ducasse method (with his own twists) he would make an Au Poivre sauce that would make your head spin.

[Twaddle]

I got to be friendly with the head chef, as he could tell I really liked fine dining. So I didn't innately know this was the best way until I was 18 years old and got to experience high quality meat.

Is this prison code?   

[SilverSpoon]

Is this prison code?   

Not at all.  He was a very talented chef who received critical acclaim.  But like many chefs (I have learned), because of their dedication to their craft, working holidays, nights, etc., they have demons.  His was booze.

The reason I wanted to cook?  I wanted to impress girls and be able to feed me well. 

I still use his bolognese recipe, but I no longer use his homemade pasta recipe.

[Twaddle]

Not at all.  He was a very talented chef who received critical acclaim.  But like many chefs (I have learned), because of their dedication to their craft, working holidays, nights, etc., they have demons.  His was booze.

The reason I wanted to cook?  I wanted to impress girls and be able to feed me well. 

I still use his bolognese recipe, but I no longer use his homemade pasta recipe.

You're killing me my man.  You're better than TA.  Is there anyway we could set up an Iron Chef challenge with you and TA?  How far are you from Northern NC?

[SilverSpoon]

You're killing me my man.  You're better than TA.  Is there anyway we could set up an Iron Chef challenge with you and TA?  How far are you from Northern NC?

TA is far more diverse in what he cooks than I.

I simply don't have the time to devote to the craft that he does.  I am pretty much a weekend cook.  Friday night and the rest of the weekend, I own.

Honestly, even though I love haute cuisine, my favorite style right now is cooking on the BGE, which mostly means barbecue.  This weekend, I am doing a rack of pork, and more than likely roasting some chickens.  A roast chicken is pretty much the pinnacle of dining, many chefs would agree (even though it is easy as shit).

Last time I roasted chickens, I did a beer brine overnight, and rubbed them EVOO and some homemade BBQ rub.  I put some root vegetables underneath the bird (this requires you to have something similar to the Emile Henry vertical roaster), and it came out otherworldly.

This time, I will do the same brine, but I will rub with EVOO some Celtic salt, black pepper and rosemary.  Underneath the bird, I will do some garlic, carrots and heirloom sweet potatoes.

[suckmymuscle]

HaHaaaa.....Adonis pwning SucksHisMansMeat.

Pizza looks delicious

  How is he pawning me He has no idea what he's talking about. His knowledge of how different food constituents affect human physiology biochemically is zero. "Adonis" is an ignorant turd,

SUCKMYMUSCLE

[hematocritter]

r a pound of table sugar, which can easily be ingested in about 3 to 4 pints of ice cream .

holy shit, what the hell kind of ice cream are you eating?

[Twaddle]

  How is he pawning me He has no idea what he's talking about. His knowledge of how different food constituents affect human physiology biochemically is zero. "Adonis" is an ignorant turd,

SUCKMYMUSCLE

Yes, but he makes some "to die for" cheat meals.  You can't deny that.   

[PJim]

I just made a cornish game hen with chestnut stuffing. ... Would you believe a pigeon stuffed with spam? ... Would you believe a rat filled with cough drops?