Kansas Crimson

goddamn

https://climbing.com/news/80-foot-slab- ... y-injured/

How do you butter your corn on the cob?

Some Air and Water Show pics I have taken the last few days....

so if I make my own pizza, what happens if instead of sauce I just use a layer of fresh sliced tomatoes?

After first patting them down with a paper towel so they aren’t so watery

Never done it. I would either put the cheese on first or brush with olive oil to try and keep some of the moisture from getting in the dough.

yea, I thought about whether to put the maters under the cheese like sauce, or on top like a Margherita pizza.

either way, I've been on team "bake the dough for a few minutes before adding toppings," and/or sometimes adding a brushing of oil on top of the dough first. The idea is to let the dough cook and get a little crust between the toppings to insulate from the sauce and moisture. Otherwise, the dough in the middle can go uncooked. It's something that happens on a lot of pizzas but you don't necessarily notice until you do.

Of course, a more proper stone oven prob cooks more thoroughly than my apartment appliances too.

I heat my home oven to as hot as it will go. Once it gets up to temp, I let it sit for an hour. I generally use a cast iron skillet to cook pizzas in cuz my pizza stone broke and I haven't replaced it yet.

ousdahl wrote: ↑Sun Aug 21, 2022 10:33 am so if I make my own pizza, what happens if instead of sauce I just use a layer of fresh sliced tomatoes?

After first patting them down with a paper towel so they aren’t so watery

No need to pat dry or precook the crust. My go-to pizza is one with fresh tomatoes. I sprinkle a little oregano on freshly made and rolled out dough, finely chopped garlic, layer of sliced tomatoes, thinly sliced red onions, fresh basil leaves and shredded mozzarella. Bake at 550 on a stone in the home oven (I do use the get it up to temperature and wait for about 30 minutes technique). My crust is fairly thin. No problem of soggy crust.

thanks guys.

I ended up doing fresh tomatoes and pepperoni. That's it. Good stuff. I tried a both putting the maters under and over the cheese, and it didn't seem to make a huge difference either way.

I pre-cooked a few minutes, and also pat dried, cuz I've otherwise eaten too many doughy soggy pizzas.

I have this "air bake" pan or something, a round pan with little holes in it, that seems to yield a lighter crispier crust.

I need to make some pizza. It's prime tomato season. I get San Marzanos if I can find them. Good, ripe Romas if not. I slice a little x in the bottom of the mater and then dunk in boiling water for a minute. Shock in ice water and the peels come right off. At that point, I run them through my sausage grinder using the coarse plate. I don't cook it, just smear it on the dough and top.

San Marzanos 100% the best tomatoes for pizza sauce. Hard to find fresh ones though.

what makes them the best?

I recognize the name but dunno what makes them superior.

I just had a paper bag full of tomatoes from my parents garden that I brought back green, but now they're all getting ripe at once, so cooking lots of dishes that go heavy on the maters.

They don't have a lot of moisture in them. Acid to sweet is good. The real ones are grown in Napels, I grew some here but I've been assured they are not the same. They make great pizza and tomato sauce.
I use these when tomatoes are not is season.

The wife and I are buying a new house. We close on Sept. 30th. Nice life upgrade for the next 15 years until retirement. I am excited to get in there and start getting it put together.

Sad to think of selling our current home which we have been in for the last 20 years but it is time for a new family to write a few chapters of their lives in this place.

congrats on the new house, twocoach. Here's to new chapters.

Speaking of houses, I randomly keep getting this VRBO ad on the gram for a vacation rental in Saugerites, New York, with a pic of the house displayed.

I kept asking myself, where have I seen that big pink house before? Then I realized, it's Big Pink!

As in, the big pink house in which The Band created Music From Big Pink, and also the Basement Tapes with Bob Dylan.

turns out, you really can rent it for a vacation!

https://www.vrbo.com/3970069ha

ousdahl wrote: ↑Mon Aug 22, 2022 9:33 am what makes them the best?

I recognize the name but dunno what makes them superior.

I just had a paper bag full of tomatoes from my parents garden that I brought back green, but now they're all getting ripe at once, so cooking lots of dishes that go heavy on the maters.

Tomatoes are best when they are basically fully ripe on the vine before they are picked. That’s why the local ones in the farmers market are best.

San Marzano is one of the varieties I grow. Apparently they are well suited for the Southern Bay Area. Local canneries were built to process San Marzano tomatoes, stone fruits and sardines (Monterey).

Definitely Italian grown are the best

Cento is the only way to go.
I usually just get the crushed for faster prep.

One person, several, some, many, this is a bad look for BYU. Read each of the Godmother's tweets.

No surprise coming from BYU fans.