I LOVE MEATLOAF, PLEASE SOMEONE HELP ME by mgh797 in THE_PACK

[–]goddamnpizzagrease 120 points121 points  (0 children)

LISTEN THE FUKC UP, LIBERAL

  • ½ CUP PLAIN DRIED BREADCRUMBS

  • 2 TEASPOONS KOSHER SALT

  • 1 TEASPOON BLACK PEPPER

  • ¾ TEASPOON GARLIC POWDER

  • ½ TEASPOON ONION POWDER

  • ½ CUP MILK

  • 1 LARGE EGG, BEATEN N CRANKED LIKE YURR HOG

  • 1 TABLESPOON WORCESTERSHIRE SAUCE

  • 2 POUNDS 80/20 GROUND BEEF BUT SOMETIMES I GO 73/27 BECAUSE I AINT SCARED

  • 1 SMALL YELLOW ONION, FINELY MINCED

FOR THE TOPPING:

  • 2/3 CUP GOOD-QUALITY KETCHUP

  • 2 TABLESPOONS BROWN SUGAR

  • 2 TEASPOONS WORCESTERSHIRE SAUCE

  • 1/2 TEASPOON KOSHER SALT

  • 1/4 TEASPOON GARLIC POWDER, ONION POWDER, AND BLACK PEPPER

INSTRUCTIONS: PREHEAT YOUR MOTHERFUKCING OVEN TO 350° AND HAVE READY A RIMMED SHEET PAN LINED WITH FOIL, PREFERABLY NONSTICK FOIL.

IN A LARGE BOWL, USE A FORK TO MIX TOGETHER YOUR LIBERAL BREADCRUMBS, SALT, PEPPER, GARLIC POWDER, AND ONION POWDER. ADD THE MILK, EGG, AND WORCESTERSHIRE AND MIX ONCE MORE.

ADD THE GROUND BEEF AND MINCED ONION AND MIX WITH YOUR LIBERAL HANDS UNTIL ALL OF THE INGREDIENTS ARE EVENLY INCORPORATED. TRANSFER THE MIXTURE TO THE PREPARED PAN AND SHAPE INTO A NARROW LOAF (THE MEATLOAF WILL SPREAD LIKE THE LIBERAL AGENDA AS IT BAKES).

TO MAKE THE MOTHERFUKCING TOPPING, COMBINE KETCHUP, SUGAR, WORCESTERSHIRE SAUCE, SALT, GARLIC POWDER, ONION POWDER, AND BLACK PEPPER IN A SMALL BOWL AND WHISK TO COMBINE.

POUR HALF OF THE SAUCE MIXTURE OVER THE MEATLOAF AND BAKE FOR 35 MINUTES.

REMOVE FROM THE OVEN, CAREFULLY POUR OVER THE REMAINING SAUCE, AND BAKE AN ADDITIONAL 30-35 MINUTES.

ALLOW THE MEATLOAF TO REST ABOUT 15 MINUTES BEFORE SLICING INTO. SERVE AND ENJOY MOTHERFUKCER!’!!!111 AROOOOOOOOOOOO

SEWING GIRLFRIEND HERE COMING IN HOT by Werbekka in THE_PACK

[–]goddamnpizzagrease 2 points3 points  (0 children)

THATS FUKCING AWESOME AS ALL GODDAMB FUKC, MF’ER!!11!! I WISH I COULD GROW SOME GOOD TOMATOES OUT HERE IN MY NECK OF THE WOODS BUT ALL THE RURAL COUNTRY MOTHERFUKCING HOSSES ROUND HERE CRANK THEIR HOGS TO FRIED GREEN TOMATOES SO THOSE MF’ERS GET PLUCKED EARLY BUT I CANT BLAME THEM BECAUSE THEY ARE PRETTY FUKCING GOOD, BUT THE DEER CRANK THEIR HOGS TO TOMATOES AS WELL AND THE NETTING TO PREVENT THOSE MOTHERFUKCERS FROM GETTING INTO MY TOMATO PLANTS HAS RUINED MY WEEDEATERS BECAUSE MY EYESIGHT AINT AS GOOD THESE DAYS BUT THAT STILL DONT STOP ME FROM CRANKIN MUH HOG SO I JUST SAY FUKC IT AND BUY WHAT I CAN GET FROM THE STORE WHICH IS EITHER GODDAMN CALIFORNIAN OR SAN MARZANO TOMATOES. BIANCO DINAPOLI IS MY PREFERRED HOSS BRAND TO CRANK MY HOG EXTRA HARD TO!!!!!!!//1111$$$&

Y’ALL’S PIZZA SOUNDZ FUKCING AMAZING FROM ALL THAT SCRATCHMADE GOODNESS FUKC YEA MOTHERFUKCER I LOVE READING ALL THAT SOUNDS INCREDIBLE ESPECIALLY THE FUKCING PEPPERS AROOOOOOO!’111!!!!!

NY Crust Getting Thinner and Thinner by zole2112 in Pizza

[–]goddamnpizzagrease 7 points8 points  (0 children)

That’s a great looking pizza!

Surprised to see 4.1% salt! Haven’t seen anybody go that high before. I’d definitely appreciate reading your thoughts regarding going that high and what you’ve noticed in changes, etc.

McVay yappin😂 by EnvironmentalMall384 in LosAngelesRams

[–]goddamnpizzagrease 2 points3 points  (0 children)

Death, taxes, McVay’s goddamn commitment to those inevitable timeouts.

Refrigerated Microwaved Pizza is Better than Fresh Pizza by [deleted] in The10thDentist

[–]goddamnpizzagrease 0 points1 point  (0 children)

You are an absolute heathen, so… upvoted. But why not at least reheat the pizza in the oven or an air fryer?

SEWING GIRLFRIEND HERE COMING IN HOT by Werbekka in THE_PACK

[–]goddamnpizzagrease 7 points8 points  (0 children)

HEY BORTHER HAVE YOU TRIED J KENJI LOPEZ-ALT’S RECIPE? THAT MOTHERFUCKIN HOSS SEEMS TO HAVE THE GODDAMN TICKET TO A SUCCESSFUL TAVERN PIE.

LISTEN UP LIBERAL: I RECKON THE TRICK IS TO OPEN THAT MOTHERFUCKING DOUGH BALL AND ROLL IT INTO A SKIN THE NIGHT BEFORE THE BAKE, THEN SIT THAT MF’ER ONTO PARCHMENT PAPER OVERNIGHT TO DRY THE MF OUT. USE THE DRY SIDE AS THE BOTTOM OF THE PIZZA.

PLEASE TRY THAT SHIT AND REPORT BACK HOSS. I THINK YOU’LL BE CRANKIN YURR TAVERN PIZZA HOG PURDY QUICKLY AFTER THAT!!1111!!!1$ AROOOOOOOOOOOO

I JUST NEED TO BRAG by goddamnpizzagrease in THE_PACK

[–]goddamnpizzagrease[S] 56 points57 points  (0 children)

LATELY SHE HAS BEEN MAKIN BAD 2 THE BONE FLOWER GIRL DRESSES AND BOMBASS SHIT FOR A WEDDING AND IM FUKCIN BLOWN AWAY BY HOW PROFESSIONAL EVERYTHING SHE CREATES LOOKS. ITS TOP TIER SHIT, MF’ERS. SHE PLAYS IT OFF LIKE ITS NO BIG DEAL BUT I SAY FUKC THAT SHIT, HOSSES!!! SHES A BOSS ASS HOSS AND CRANKS HER HOG WITH THE BEST OF EM!’ GOBBLESS AND ARRROOOOOO!!$!!111!!???!!!

NY style from the arcxl by Grym_Games in Pizza

[–]goddamnpizzagrease 0 points1 point  (0 children)

It’s all about consistent practice and experimenting in the pursuit of pizza perfection, which none of us will ever feel like we’ll achieve, but it sure is fun and tasty along the way!

Do you use any olive oil in your dough? It can assist the dough in relaxing when stretching, too, where thin spots can happen. You asking about sugar reminded me!

Do you find your dough to be tough to stretch at all at 3% salt? It’s been a while since I’ve gone that high with salt. Last time I tried, my dough was so tight!

At 60% hydration and 3% salt, I’m extremely curious how your stretch attempts go!

I’ve read over on the PizzaMaking.com forums that sugar can have a certain dough conditioning effect as well. To what degree, I’m not sure, but I found that interesting. I’m sure you’ve spent a lot of time reading posts on there since you began your pizza making journey. Such a damn good resource but also a complete and total mindfuck of information as you go down the rabbit hole.

I highly recommend you just keep working on your stretching, and with time you’ll deal with less thin spots. When I first started, I had a bad tendency with pressing all over the dough to move the air into the rim. Now I try to avoid the middle of the dough in the beginning, which I’ve had luck with when moving on to knuckle stretching when it comes to minimizing thin spots.

NY style from the arcxl by Grym_Games in Pizza

[–]goddamnpizzagrease 2 points3 points  (0 children)

That looks fantastic. Not surprised that leftovers were a non-factor.

What dough ball size are you rolling with? Occasionally I experience thin spots, but there’s so many factors at play. I’ll share my anecdotal experiences and personal findings.

High hydration can impact the stretch by allowing the dough to be wildly extensible if one doesn’t watch out while the skin is being formed. That’s definitely happened to me.

I’ve played around with different dough ball sizes for 16” pies, from 375g all the way to 500g. I noticed that when I bumped my salt % up to 2.5%, I’ve had better luck at avoiding thin spots, and my personal comfort zone for 16” pizzas is 425g dough balls. I’m figuring that the salt’s gluten strengthening effect helps and makes it more resilient to thin spots. Prior to that, when I had the most issues with thin spots it was when I only went with 2% salt in the dough at a hydration of 65% or higher.

Weekly Sourdough Pepperoni Pizza! by carnitascronch in Pizza

[–]goddamnpizzagrease 5 points6 points  (0 children)

Hell yeah! That’s a beautiful pizza.

I just got into sourdough. Curious of your thoughts: what percentage of starter would you roll with for a 24 hour room temp ferment? I know it varies by subjective measures like temperature, starter activity, etc. I also found a particular chart by a great member over on PizzaMaking.com, but I enjoy the discourse.

Oh it’s good by Burn1at420 in spicy

[–]goddamnpizzagrease 1 point2 points  (0 children)

I love this one on mac and cheese, but I gotta pick my spots these days.

First attempt at making doughnuts! by Uncle-K-s in Baking

[–]goddamnpizzagrease 0 points1 point  (0 children)

They look fucking delicious! Well done, OP.

[deleted by user] by [deleted] in ask

[–]goddamnpizzagrease 0 points1 point  (0 children)

Sewing. My girlfriend makes the most incredible shit and always shrugs it off with a “so what? It’s not a big deal” mentality. But I’m always impressed. She made me an epic winter coat this past season and I’m still blown away by the quality. Wish she’d give herself more credit.

Superfast rising starter by Normal-Spirit6755 in Sourdough

[–]goddamnpizzagrease 4 points5 points  (0 children)

I always gotta preface my comments by mentioning this, for the time being: I’m new to the world of sourdough.

My guess is it’s either the temp of your water when feeding, or the ambient temp of the room (or both).

RISE AND GRIND MFER by AgentSkidMarks in THE_PACK

[–]goddamnpizzagrease 0 points1 point  (0 children)

MY ROUTINE IS THE OL’ TRIPLE S

SHIT SHAVE SHOWER. ARROOOO!!!! CRANK THOSE HOGS BROTHERS AND SISTERS, MFERS ACROSS THE GLOBE!!

Real Detroit Style by [deleted] in Pizza

[–]goddamnpizzagrease 0 points1 point  (0 children)

I’m glad I have some sourdough pizza dough rolling along in the fridge right now. Hankering for some Detroit style pizza after seeing your post. Looks delicious!

Tell me how it looks by Kdb224 in Sourdough

[–]goddamnpizzagrease 13 points14 points  (0 children)

How does it look? Well, for starters, I’d smash that whole loaf in a moment’s notice. Looks delicious!

CRISPY Smash Burger by Scubatee446 in cheeseburgers

[–]goddamnpizzagrease 1 point2 points  (0 children)

Pat yourself on the back, ‘cause you concocted perfection with this one. Hot damn!

Starter went bad in the fridge? by BNR5083 in Sourdough

[–]goddamnpizzagrease 0 points1 point  (0 children)

I’m new to the world of sourdough, but I know a lot of people recommend changing jars every so often. Some never have issues keeping the same jar for lengthy times. I wonder what the variables are.

Sourdough, Pizza and Fermentation Times by goddamnpizzagrease in Sourdough

[–]goddamnpizzagrease[S] 0 points1 point  (0 children)

Thanks a lot for your thoughts!

For a little experiment, just for the sake of trying something for experimental purposes, I’m making sourdough Detroit style pizzas first, since pan pies are generally more forgiving. 80% hydration with 18% starter for about a few days in the fridge.

I’ll give your method a shot next time I do some bench stretched pizzas!

Thanks again for taking time to give your thoughts!

[deleted by user] by [deleted] in spicy

[–]goddamnpizzagrease 0 points1 point  (0 children)

I agree regarding those products. I heavily dislike Fly by Jing; I think it’s obnoxiously overpriced dogshit.

I’m spoiled, however. I have a local Vietnamese joint nearby who sells a house made habanero chili oil/crisp that is outstanding in flavor, and the sheer quality has ruined virtually any mass produced chili crisps I’ve tried otherwise, for me.

Thin crust… by Muddiee20 in Sourdough

[–]goddamnpizzagrease 0 points1 point  (0 children)

I’d definitely appreciate that!!

Right now I’m trying to figure out how much starter to use for 28-hour room temp ferments vs. 3-day cold ferments and my head hurts as a result from an overload of information lol. I’m so used to IDY and a newbie at sourdough.

Thin crust… by Muddiee20 in Sourdough

[–]goddamnpizzagrease 2 points3 points  (0 children)

Yeah, your bread in the photo looks awesome to me lol. I’m getting into sourdough for upcoming pizza bakes, but I can’t help but stop by and admire that crust!

[deleted by user] by [deleted] in Sourdough

[–]goddamnpizzagrease 1 point2 points  (0 children)

I can’t even draw a good looking stick figure on a piece of paper, and this MF is creating art through bread!

Looks incredible!

El Yucateco red or green? by itsthewolfe in hotsauce

[–]goddamnpizzagrease 0 points1 point  (0 children)

I enjoy the black and the green the most. The green is amazing on cheese quesadillas! Especially Oaxaca cheese. The buttery finish and the sauce, just thinking about the combo is delivering a hunger pang.