Secret is to have a scale, be really lazy and learn bakers percentages.

It's a 65% hydration dough with 1.5% yeast and 2% salt. I usually make a batch with 600 grams of flour which makes 6 pizzas.

To get other amounts, multiply out.

Water = 65% x 600 grams
etc etc

I like to mix the water and yeast together to make sure it's alive and then mix it with the flour and salt. No kneading required.. just hand mix until it's all mixed, then throw in the fridge for 3 days covered.

Part out cold dough, put into covered bowls and let warm up/rise for 1-3 hours (depends on how warm your place) is and shove into your oven cranked to broil to as hot as it gets with the rack as close to the top as possible.

I also have this which makes baking awesome: Home Page - Baking Steel

Thank you, sir!

:crazy2:

Can anyone recommend me a simple recipe for dinner tomorrow? Need to go grocery shopping tomorrow and want to try something new.

Something I can cook within 20-30 minutes preferably.

Here's something that's not for everyone, but thought I'd give it a try.

Steak Tartare. The beef is fillet mignon.

Garnished with fried shallots, fried capers, chervil, reduced balsamic vin., olive oil, smoked paprika and a quail egg yolk.
Also roasted garlic crostini toasted in bacon fat, and s+p

http://farm4.staticflickr.com/3796/1...c5121b58_c.jpg
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Tartare one of my favorite things, did you just dice the meat?
Posted via RS Mobile

Yup. Small dice.

Made this over the holidays...

40-day dry-aged wagyu ribeye, seared foie gras, black truffle butter, veal glace, goose-fat roasted baby potatoes, charred lemon brussel sprouts with lardons.

http://i496.photobucket.com/albums/r...7442af9566.jpg

^ ehrmagerd

holy shit so heavy and rich lol. Beef, foie gras, potatoes cooked in goose fat, black truffle butter, veal glace

It was our new years eve dinner so it was a special occasion. Definitely can't have that too often and live that long LOL! I was so sleepy afterwards, but so, so happy!

Where did you buy dry-aged Wagyu? Not nikuya was it?

Speaking of which.. 25% off sale at Nikuya if you pre-order 24 hours in advance! They have real japanese A4 beef.

I got them at one of the butcher stalls at the granville island market.

Beef Tenderloin Steak Salad
http://farm6.staticflickr.com/5502/1...a493e6b0_c.jpg
by Sunny Jhooty, on Flickr

Chicken Breast Salad
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by Sunny Jhooty, on Flickr

Red thai curry prawns w/sauteed julienned bamboo shoots,red and yellow pepper and green onion.

http://farm4.staticflickr.com/3797/1...2b9e1402_c.jpg

Miso glazed trout, wilted arugula and pea shoot, sliced roasted yukon potato, pickled daikon and carrot slaw.
http://farm4.staticflickr.com/3778/1...00a35127_c.jpg

Chambord mousse tart with chambord whipped cream, raspberry coulis and fresh raspberries.
http://farm4.staticflickr.com/3743/1...8cfaa875_c.jpg

Momofuku pork buns. Took the skin off the pork but left the fat on it, crisped up really nicely without any accidental leathery skin. Didn't make the buns, will learn to do that later.

http://i.imgur.com/44eeCNql.jpg

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Linguini with a simple tomato sauce, because I ate too much on CNY. GF got me a pasta roller for Christmas so next time will be trying to make my own pasta

http://i.imgur.com/dTxDI6Fl.jpg

hey i was wondering if anyone can give me advice on making beef carpaccio?
like where to buy the beef? tips on what I should do to prep raw beef the safest.

Toasted jasmine and pistachio crusted ling cod. Underneath is braised daikon, sauteed arugula and crimini mushrooms, thinly sliced asparagus, with a mushroom broth.
http://farm8.staticflickr.com/7395/1...8123f003_c.jpg

Asian BBQ glazed double cut lamb chop with a pistachio panko herb crumble. Under is hand made pappardelle with a demi glace sauce.
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Raspberry sherbet on top of a graham crust base. On top is toasted pistachio and lime whipped cream. Garnished with candied pistachios and under the graham is a raspberry coulis.
http://farm8.staticflickr.com/7293/1...5b5f0ff6_c.jpg

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Valentine's Day pie for le GF. Maple almond custard and apple roses. Not the most artistic guy but I think it turned out well!

wheres a good spot in burnaby to buy sushi stuffs?

sushi grade tuna, salmon, etc. and the rice, mayo, etc?

https://fbcdn-sphotos-b-a.akamaihd.n...35056388_o.jpg

slow cooked beef ribs, milk braised chicken, and roasted pork

Lurked for a while, never posted...
here goes nothing!
Classic Tournedo Rossini: Tenderloin, Foie Gras, Truffle Madiera Jus, Potato Pave, Spring Asparagus spears
Attachment 20829

Dinner last night

http://i.imgur.com/AZWaIxL.jpg
Negitoro

http://i.imgur.com/NwchskN.jpg
Seared Saba

http://i.imgur.com/EjEIHcN.jpg
Salmon Carpaccio

http://i.imgur.com/aAnZAve.jpg
Sashimi salad

http://i.imgur.com/E6IQQU7.jpg
Tuna tataki

http://i.imgur.com/qKakAOE.jpg
Chicken Karaage

http://photos-c.ak.instagram.com/hph...29868860_n.jpg

Shiro miso marinated salmon with sweet ginger soy reduction

Tiramisu time...

espresso dipped lady fingers
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+

mascarpone cream filling
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= yum!
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