jondoe's Profile
Charcoal Starters - Chimney vs. Electric?
Just remember - these electric starters aren't 'forever', as the ads say. I'm about to get my 4th one, all from BGEgg. They say the longer they run, the shorter the life, and recommend 6 min max. I use an old hair dryer, stuck in the front vent of the Egg, which starts the charcoal quickly. Otherwise, 5min isn't enough.
12" DD quiche recipe
Can't seem to find a recipe for my deep dish, tho I've made them before. (and why is a 9" pie pan considered deep? Any shallower, and it would be an egg pizza!)
Any suggestions? Even the old Moosewood's seem to be 9".
I'm mostly worried about the custard - how many eggs, and liquid.
And, has anyone ever tried making a DD with one of those pie chimney things? It takes so long to get the center to cook! THANKS!
The Big Green Egg
Not a fanatic, but I can think of no shortcomings - other that price and weight, and those weren't issues when we bought it. I built a bench on my deck, and it's never moved.
The lump coal is great! The design perfect - the temp is generally set-and-forget. A wireless thermometer in your pocket keeps you in touch.
Aside from the replaceable gasket, and some slight glazing on the outside - it looks new. I'm in Atlanta, and didn't have to pay extra shipping. My son in San Diego bought an XL, and had to pay an extra hundred to get it out there (pity - they are manufactured in Mexico, and assembled 2 miles from my house).
I don't use it as often as I should, and we prefer ribs made in the slow cooker.
Our first smoker was a cheap one from another son for Christmas. It was impossible to use in cold weather, and didn't maintain heat or fire. We quickly dumped it for the Egg. Weather is never a factor. (except heat. It may get too hot to go outdoors in the summer!)
We have a gas stove, a microwave, a gas grill (why?) and an Egg. We are ready to cook for any disaster! (well - unless the damn house burns down or blows over)
Another interesting grill is at Home Depot called a bubbagrill or bubba-something. It looks real embarrassing, shaped like a beer keg. But - it is light, and comes with a mount for a trailer hitch, so it is transportable. Not that much cheaper than an egg, but it has an upper grill surface that pivots out of the way, so you can grill two things at once. I have wanted to rig up something like that on mine, so I can make 2 pizzas at once (I stack up marble samples and put a 2nd grill on top). But pizzas only take a few minutes to cook at 600, so it doesn't really matter.
If you are the kind of guy who finds the work Bubba amusing - this may be the grill for you!
Update...No-Knead Bread 2.0 (Cook's Illustrated)
I tried a modified version of NKII in my Zoji breadmaker. Using the standard 2lb white recipe (and std settings), I include 1/4 - 1/3c lager in the liquid and add 1-2T cider vinegar. I've never cared that much for the bread the maker produces (the taste is always OK), but with this recipe - so far - the shape, texture and crust have been perfect, and the taste is great.
I've made 2 loaves in the breadmaker and two in a DO. The results are totally different, but good! The breadmaker takes just 4 minutes to prepare, and is obviously easier to do.
I also have been looking for a 2lb bread pan to fit inside the DO for a more conventional shaped loaf.
What's the Best Frozen Pizza?
I sometimes like the convenience, and the taste, of frozen pizzas - but they are so simple to make with a bread maker churning out the dough, why bother?
And as good as some frozens are, the taste rapidly diminishes as the grease cools.
