j biesinger
TVWBB Platinum Member
I've been going pretty hard, all summer, with my pizza oven (see this link for more information http://tvwbb.com/showthread.php?42892-Custom-Steel-Pizza-Oven )
My last run I invited some friends over, and assigned each person a task. One friend brought some scratch, sour dough for the crust, others brought toppings and stuff, here was one of our more creative pies:
Foie gras, shi-taki mushrooms, ricotta cheese
and a more standard pie
I also fried some wings, and tossed them in Buffalo sauce. So while the fryer was going, I dropped in an experimental batch of pig tails (seasoned and cooked sous vide, 135* for 48 hours) and tossed them in the wing sauce (hat tip to Animal in LA).
they came out super crispy and with some of the most ridiculously unctuous, sticky meat ever
My last run I invited some friends over, and assigned each person a task. One friend brought some scratch, sour dough for the crust, others brought toppings and stuff, here was one of our more creative pies:
Foie gras, shi-taki mushrooms, ricotta cheese
and a more standard pie
I also fried some wings, and tossed them in Buffalo sauce. So while the fryer was going, I dropped in an experimental batch of pig tails (seasoned and cooked sous vide, 135* for 48 hours) and tossed them in the wing sauce (hat tip to Animal in LA).
they came out super crispy and with some of the most ridiculously unctuous, sticky meat ever
