1st Gen. Lunch Table - General Discussion

Yup, remix is king. Even just using the pre-packaged crusts can knock out a winner if you have some sauce in the fridge.

I will say though, a friend recently gave me a base pizza dough recipe that's 6 ingredients: sugar, water, yeast, salt, flour, olive oil. Takes 15 minutes to put it all together using a stand mixer with a dough hook. Hardest part is waiting 2-3 hours for it to rise after, then stretching it. I spent a year at a chain pizza restaurant, I know the tricks.

Also gave me a yeast roll recipe that is better than the ones you get at Quincy's and takes about 20 minutes. Totally worth it.

 

There's a spot in Flat Rock NC called Hubba Hubba. They've got one of the best mustard sauces I've ever tasted. Brisket is awesome too. But their honey pie is something I'd fight a herd of feral cats to eat.

 

the GA style sauce sounds really good for some reason!

I’ve never had a yellow based NC sauce, sounds good too!

 

My go to for the masses is some sweet heat. The rub has some saltiness to it, the sauce has some sweet and some spicy heat. People think it's great, my "secret BBQ sauce recipe". Turns out it's Kraft Spicy Honey poured into a generic BBQ squeeze bottle from Wally world. Reduces and gets nice and sticky on the grill. I'm a strict dryrub guy for myself. Ribs, pork butts, wings, whatever.

 

GA is all about sweet, dark and sticky sauce IMHO, but BBQ is religion to some and I don't want to start a holy war. When I think of GA style sauce, I'm thinking spicy tomato sauce with gobs of molasses and a little vinegar tang, but more sweet than vinegary.

To the holy war point, I probably shouldn't have put "NC" on the mustard sauce, PC way to call it would be "Carolina mustard sauce". If I remember right, NC is a state divided between tomato and vinegar sauces. You probably find mustard it more in the heart of SC, but some of the best I've had were in NC for some strange reason and have a flavor profile more like this recipe. Typical style reminds me a lot of sweet-and-sour sauce from Chinese restaurants mixed with yellow mustard. I've had some really vinegary mustard sauce also, though. Think it depends where you get it, and which Carolina you're in. Think honey mustard, but without the creamy element, and sweet, but without the richness you get from honey.

I'm usually gravitating towards Texas style sauces myself. I may be biased, large portion of my maternal family is from south TX, several generations of Poles. Something about good TX brisket, mesquite smoking, and red vinegary sauce makes my mouth water, even after a full meal. And hot links. Smoked sausage is king.

 

The Goober has arrived!

 

Warming the temp of the water can accelerate the rising of that yeast.
I spent a few years in pizza, 4 of which we made our dough from scratch. On big nights, we'd have to make dough in the middle of the shift and the water went in as hot as we could get. We ran the sink as hot as it would go (180-190) and just put the yeast in last. Worked every time.

 

Bonus if you had a good divider/kneader/rounder Cutting, weighing and kneading by hand suuuuuuuuucks!

And holy shit! You must've had monster yeast. You'd kill the stuff we used at temps above 140. If we needed it quick, we'd leave our speed racks out in the hot kitchen to rise, else everything went in the cooler overnight. Our M.O was water at 130°F, dropped our mixing bowl in the sink to warm it up and avoid water temp drops, measure water and bloom yeast in it for 15. Mix dry in w/Hobart 80qt planetary, cut up the mass, toss into the baller, toss oiled balls onto sheet pans, then into speed racks to rise in the walk-in unless we needed dough STAT.

Store I worked at was the 2nd busiest of its national chain, had many a night where we were down to the last speed rack of dough and had to fire up another batch STAT. Was tough to gauge how much dough to make during certain events, like when the local college had home games or graduations. I lasted a little over a year there before a door opened in the tech world and I made my final leap out of the food service industry. Miss the camaraderie, miss the conveyor oven (F&@&! I wish I could get a mini version at home!!!), don't miss the entitled, rude ass customers and driver robberies.

At home I'm doing 110°F bloom in a 7qt Cuisinart Pro, pre-warming the bowl. Oil, steel bowl, saran it. If I need it quick, I'll bring the oven up to 140, the drop my bowls in with the door cracked for a rapid 1hr rise. Else it goes on the butcher block, or in the fridge if I'm making 1-2 days in advance.

My only regret from those days is not having the sense of mind to save the dough recipe. It was reaaaaally damn good! Would love to recreate it on a small scale.

 

Sure is. I noticed the humidity is low though which is helping. Now I understand how some of our members survive 100+ when there is no humidity. It's gonna top out around 97 here today.

 

IDK if the yeast was super gnarly or not. It's been over 17 years since I left that job.
Hot hot water on top the sugar in the [room temp] 80qt Hobart, start the machine, then flour, then yeast. Run the machine until you could see gluten stretch and tear. Heft that huge bitch onto the make table (where delivery drivers were organizing their runs) and start chopping it out into portions. (by weight)
Depending on the level of emergency, we either waited until the dough was partly or mostly portioned before it got rolled and put into pans. Our dough guy was fast, but he wasn't faster than 3-4 drivers kneading dough while he cut it off the blob. We could make a batch of dough from raw ingredients to rising pan in ~10 minutes.
But we also were slinging $4 14" pies on Monday and Tuesday nights. So we were very good at being very fast.

 

Yeah, 3 musketeers need to be cautious even if they are young.

My thoughts go out to those that HAVE to be out there in this heat....forest fighters, first responders and such.....anyone that has to be out there. Check on elderly and for Gods sake, don't leave animals or children in a car for long.

 

Can someone please help me with the part number for the little nonsense dish on the left side of this center console just in-front and left of the cupholders.

 

Another tundra MAX

 

Dang boys, slipknot’s original drummer Joey Jordison passes away yesterday and then ZZ Top’s Dusty Hill passes away today.

RIP to 2 legends

 

See, this is the part I hated. I dunno if you've ever seen the portioning ballers or not. You basically drop in a slab of dough, it consistently cuts, then rolls it up and out into a perfect kneaded ball. Ours died at least once a quarter and I *hated* those days, having to hand portion, knead and ball sucked with the quantity we were doing. My forearms and wrists would be sore as hell the next day, like I went on an weeklong fapping bender.

The place I was working for is known for their flavored crust, without naming names. I left 22 years ago. Back then, we had a $3.99 carry-out special and typically sold several thousand pizzas on our slow days. It was so. much. dough. I have mad respect for you and/or your dough guy. Manual cut and ball is asstastic work.

 

https://www.tundras.com/threads/seq...nd-cover-to-fill-openings.69336/#post-1796353

 

@chrisb this is similar to the machine we had. Only ours had a hopper, you could just lob a mass in, it portioned based on your adjustment, took the slab, spun it up through a chute to knead-roll, and it plopped out as a perfect ball. The hopper would bust at least once per month, so you had to hand portion. Then every 3rd or 4th month, the roller would break. Not because the machine sucked, we were just doing several thousand pies a day.

https://www.youtube.com/watch?v=C106xoTDpHU

 

@Kimosabe I'm having a hell of a time finding the part (58916-0C020) without removing the hyphen. A few dealerships are showing it as Discontinued, including the main Toyota Parts site. When I posted the quoted link above, this part was still readily available - like a year ago? I see Lakeland Toyota in FL still shows it as available - they may have one in stock. At $14, it could be worth calling.

https://parts.lakelandtoyota.com/p/__/Console-Trim-Panel-Cap-Front/4090047/589160C020.html

 

Doesn't look wrenching friendly. Good thing for friends.

 

Had a lil family reunion for an upcoming wedding. Flew in some blue crabs….your East coasters know what up. Some people haven’t seen each other in like 18years! Good times. There was about 10 more that showed after the pic was taken too. All from my dads side

 

@shifty`
So I went with the Abby-normal, I’ve never done a white sauce/glaze so I did the Carolina mustard style; I followed a hey girl hey recipe that calls for katsup instead of bbq sauce- I haven’t added either, but did a taste test……….that shit is gooooood!!!!! So I don’t know if I should add the mild bbq sauce in the am or add katsup in the am?

Side note; these are for a retirement party at work, it was supposed to be only the trades; but somehow the light bulb changers got wind and now they’re coming for the “chew and screw”
These ribs are getting hidden and members only password to get into the goods!!! Sadly I’ll be like 93% sober; that’s pretty good for 5am smoke alarm!!

 

Y’all been active today

 

Son of a bitch I can’t believe I apparently have a rare bed

 

Does that mean it was a long bed “option” only?

 

Even the double pin stripe, that’s funny

 

Think about it:

Ketchup is basically tomato puree with sugar and cider vinegar.

Ketchup becomes a ballpark BBQ sauce by adding a heap of brown sugar and a splash of cider vinegar. Add in some Worcestershire ("wooster") and it'll add that little sumpin that's missing.

Can you use ketchup? Hell the yeah. And if you're not happy with the taste using ketchup, guess what you need to add? Just know wooster is going to darken your sauce.

Don't forget though - it's mustard sauce. Guess what's supposed to come through? Yeah. The yellow stuff. K.I.S.S. applies here.

 

In scouts we did a soda can Dutch oven chicken recipe, katchup and a can of coke. It always turned out great!

so her recipe is basically everything you listed the sugar and Wooster, and I actually really like the flavor as it is with out katsup or bbq sauce………I don’t know if I should proceed or add, I kind of just want to stop where I’m at, it also called for honey. It reminds me of those honey mustard pretzel bits ………soooo good!

 

Stop when you're happy. If you're happy, leave the other crap out. Hey Grill Hey's varous BBQ sauce recipes are solid.

In fact, if you want another weirdo, make their white BBQ sauce. It's legit crack in liquid form, better than Ranch Dressing. https://heygrillhey.com/alabama-white-sauce/

(edited to put correct link)