Gravy's Cooking Thread

Dr.Retarded

Dr.Retarded

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moonarchia said:
It's bread/pizza dough, not pasta. Not sure what egg roll wrappers are in that spectrum. I had some earlier this week. Still love those things. Great low effort meal, and a plate of them is ~770 calories.
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Maybe they changed them at some point. I just remember them being bubbly on the outside like egg rolls and having a similar texture. I guess egg roll wrappers are a type of dough.
 
BrutulTM

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Yeah I would think it's closer to pasta than bread. I was going to use wonton wrappers too.
 
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Burns

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Sludig said:
Anyone agreed on best sugar alternative, want something that comes in packets that's not splenda
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They all have their own issues, none really approach sugar, and there are only three(?) main types: Equal/Sweet & Low, Splenda, and Truvia. I refuse to drink calories and football/baseball practice made me hate plain water; so I need some kind of sweetener for tea, daily.

I switched from Splenda to Truvia (Stevia) for a few years and once you get used to it, it's decent. It does take a week or so to get used to it's type of sweeting. There was some preliminary reports a couple years ago that Stevia may be linked to blood clots, and since I don't mind Splenda, I switched back.

If you want to get some wacky action, look up "Miracle Fruit." It actually changes how your tongue tastes things for a few hours at a time (not necessarily practical). Supposedly straight lemons and limes will taste like candy and Guinness taste like a chocolate milkshake.
 
Sludig

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Burns said:
They all have their own issues, none really approach sugar, and there are only three(?) main types: Equal/Sweet & Low, Splenda, and Truvia. I refuse to drink calories and football/baseball practice made me hate plain water; so I need some kind of sweetener for tea, daily.

I switched from Splenda to Truvia (Stevia) for a few years and once you get used to it, it's decent. It does take a week or so to get used to it's type of sweeting. There was some preliminary reports a couple years ago that Stevia may be linked to blood clots, and since I don't mind Splenda, I switched back.

If you want to get some wacky action, look up "Miracle Fruit." It actually changes how your tongue tastes things for a few hours at a time (not necessarily practical). Supposedly straight lemons and limes will taste like candy and Guinness taste like a chocolate milkshake.
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See anything bad about monk fruit? Zero calorie is I've what I'm chasing. I was kinda ok with stevia but had seen it's own concerns
 
Burns

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Sludig said:
See anything bad about monk fruit? Zero calorie is I've what I'm chasing. I was kinda ok with stevia but had seen it's own concerns
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Haven't seen anything on the newish Monk Fruit stuff (nor tasted it) but haven't really been looking either. Kinda curious on how it tastes but it's the most expensive zero Cal sweetener and they don't sell it at Sam's or Costco, so never think to pick it up at the grocery store.
 
Adebisi

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I'm proud to say my Detroit style pizza technique is near perfection

20260206_162612.jpg
 
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Burns

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Adebisi said:
I'm proud to say my Detroit style pizza technique is near perfection

View attachment 617889
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Did you order one of the specialty pans? If so, which one? I make Sicilian style in a sheet pan, but have been debating switching to Detroit style, as they are almost the same, but it looks easier with a deeper pan.

I basically follow the following video on the dough prep and parbaking side, using a modified Wolfgang Puck honey dough recipe (more flour/water) and a modified Serious Eats sauce (add wine and blend in the onions)[Link]. These guys are a bit amateur in the YouTube cooking scene, but they grew up working in a New York pizza shop that their parents owned in Manhattan.

Quick Edit: I also do the topping different, with sauce, then mushrooms, onions, and ground hot Italian sausage before the Parm and Motza cheese layer. The end product looks almost the same, crust wise.

 
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Furry

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Burns said:
Did you order one of the specialty pans? If so, which one? I make Sicilian style in a sheet pan, but have been debating switching to Detroit style, as they are almost the same, but it looks easier with a deeper pan.

I basically follow the following video on the dough prep and parbaking side, using a modified Wolfgang Puck honey dough recipe (more flour/water) and a modified Serious Eats sauce (add wine and blend in the onions)[Link]. These guys are a bit amateur in the YouTube cooking scene, but they grew up working in a New York pizza shop that their parents owned in Manhattan.

Quick Edit: I also do the topping different, with sauce, then mushrooms, onions, and ground hot Italian sausage before the Parm and Motza cheese layer. The end product looks almost the same, crust wise.

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Darker pans brown faster. The appeal of Detroit pizza is browning the crust as much as possible by having oil and cheese in contact with a dark pan so that in essence the crust is fried. This technique works with lots of things, not just pizza. Highly recommend a dark Detroit pan.
 
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Burns

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Furry said:
Darker pans brown faster. The appeal of Detroit pizza is browning the crust as much as possible by having oil and cheese in contact with a dark pan so that in essence the crust is fried. This technique works with lots of things, not just pizza. Highly recommend a dark Detroit pan.
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Their crust comes out crispy in that light pan. You can hear it as they cut it at the start and he also shows the bottom at the end of the video (Timestamp: 10:51), but the sheet pan I use is a darker steel already.
 
Burren

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Burns said:
Their crust comes out crispy in that light pan. You can hear it as they cut it at the start and he also shows the bottom at the end of the video (Timestamp: 10:51), but the sheet pan I use is a darker steel already.
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Good YouTube channel.

youtube.com

Dave's Pizza Oven

Just a normal guy making pizza at home. Follow along for tips, tutorials and for the love of pizza
youtube.com youtube.com
 
Mrs. Gravy

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Burns said:
Haven't seen anything on the newish Monk Fruit stuff (nor tasted it) but haven't really been looking either. Kinda curious on how it tastes but it's the most expensive zero Cal sweetener and they don't sell it at Sam's or Costco, so never think to pick it up at the grocery store.
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For non cane/beet sugar, (Steady doing the keto thing), I have been using liquid allulose; plain and/or maple flavor depending on the need. For baking I like the monk fruit + allulose products. I prefer them to all other sweeteners. (Splenda, Stevia, Saccharine type things).
For alternatives to more processed granulated sugars, I use local honey, maple syrup, and dates.
(1 time a year exception is cookie baking with my family. That gets organic cane sugar.)
 
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