header pic

Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

The 'Old' CFN/Scout Crowd- Enjoy Civil discussion, game analytics, in depth player and coaching 'takes' and discussing topics surrounding the game. You can even have your own free board, all you have to do is ask!!!

Anyone is welcomed and encouraged to join our FREE site and to take part in our community- a community with you- the user, the fan, -and the person- will be protected from intrusive actions and with a clean place to interact.


Author

Topic: Tailgate and other Recipes.... rescued from damnation- a project for all of us.

 (Read 24395 times)

MaximumSam

  • Team Captain
  • *******
  • Posts: 6087
  • Liked:
Talking about China - does anyone make dumplings?  I have some ground pork and figured I might make some, but I've never made them completely from scratch, as I think I'll try.

847badgerfan

  • Administrator
  • Hall of Fame
  • *****
  • Posts: 11361
  • Liked:
I've not tried to make those. Once we get to Florida, my wife will be doing things like that.

She is the dough lady of the house. Not my thing.
U RAH RAH! WIS CON SIN!

bwarbiany

  • Team Captain
  • *******
  • Posts: 5965
  • Liked:
Talking about China - does anyone make dumplings?  I have some ground pork and figured I might make some, but I've never made them completely from scratch, as I think I'll try.
I have tried. I was trying to make xiao long bao, the Chinese "soup dumplings". They're freakin' delicious. They're made by using gelatinized stock which has been cooled solid, mixed with the ground pork (and/or other seasoning), and then packed into the dumplings.

When they're steamed the stock goes liquid again and turns into soup, and you have these amazing little pockets of goodness.

I tried to do the dough from scratch, which did NOT work. If I try it again, I'm just going to use store-bought dumpling wrappers. It'll also take a lot more practice on wrapping them, because the technique requires a lot of practice and I've had none. 


https://www.youtube.com/watch?v=bAaAf_T-ygY

But if you're just trying to make standard dumplings, I'm sure it's a lot easier. I'm definitely planning on doing it maybe as we get into cooler months.

MaximumSam

  • Team Captain
  • *******
  • Posts: 6087
  • Liked:
The soup dumplings are what I'm going for, but the dough is the most intimidating part. We'll give it a shot and see how it turns out

utee94

  • Global Moderator
  • Team Captain
  • *****
  • Default Avatar
  • Posts: 5949
  • Liked:
I've never attempted dumplings, if anyone has success, post it up here.  I'd love to try it someday.

FearlessF

  • Hall of Fame
  • *****
  • Posts: 15149
  • Liked:
I'd rather just try the dumplings someone has cooked
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

FearlessF

  • Hall of Fame
  • *****
  • Posts: 15149
  • Liked:
How To Build An Outdoor Brick Pizza Oven For $50

Most outdoor brick ovens costs thousands of dollars to buy or hundreds to make. But you can easily build a simple pizza oven with store bought bricks. A combination of small and large bricks creates a fairly sealed firebox and separate cooking area for cooking pizza directly on the brick.

brick pizza oven

https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/
"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

utee94

  • Global Moderator
  • Team Captain
  • *****
  • Default Avatar
  • Posts: 5949
  • Liked:
I'd rather just try the dumplings someone has cooked
I like cooking and attempting new things.  In many cases, I've found I can produce a better product at home, than I can get at even the best or fanciest restaurants.

But sometimes I just can't.  Pho is one of those things I just haven't been able to produce as well as the best pho restaurants I've been to.  Eventually I just gave up and went back to my favorite restaurant.  I suspect Chinese dumplings might end up that way for me, but you never know until you try!

FearlessF

  • Hall of Fame
  • *****
  • Posts: 15149
  • Liked:
working with dough has never been my strong point

"Courage; Generosity; Fairness; Honor; In these are the true awards of manly sport."

MarqHusker

  • All Star
  • ******
  • Default Avatar
  • Posts: 3400
  • Liked:
The spare ribs delivered.   True to form it was a 3-2-.5 ride.   I may have had a smidge too much rub on one portion of a side but they were sure tasty.  Great cook.  Glad I went vinegar route on my slaw too.  I was out of pickled red onions and my wife stole the pickels for her girls getaway.

CWSooner

  • All Star
  • ******
  • Posts: 4067
  • Liked:
How To Build An Outdoor Brick Pizza Oven For $50

Most outdoor brick ovens costs thousands of dollars to buy or hundreds to make. But you can easily build a simple pizza oven with store bought bricks. A combination of small and large bricks creates a fairly sealed firebox and separate cooking area for cooking pizza directly on the brick.

brick pizza oven

https://digestthis.news/how-to-build-an-outdoor-brick-pizza-oven-for-50/
It wasn't clear how to do the vent in the back.
Play Like a Champion Today

utee94

  • Global Moderator
  • Team Captain
  • *****
  • Default Avatar
  • Posts: 5949
  • Liked:
Yeah he kinda sped through that bit.  It looks like he moved the deck piece forward to allow a gap at the back, but he also included some sort of chimney with the bricks at the back at an angled ascent, and how he did that isn't totally clear.

CWSooner

  • All Star
  • ******
  • Posts: 4067
  • Liked:
And that's the one part of the whole project that isn't perfectly clear just from looking at a frontal view.

The pizza sure looks good, though.

Would it be worthwhile to put some sort of front semi-door on it to hold the heat in better?
Play Like a Champion Today

utee94

  • Global Moderator
  • Team Captain
  • *****
  • Default Avatar
  • Posts: 5949
  • Liked:
And that's the one part of the whole project that isn't perfectly clear just from looking at a frontal view.

The pizza sure looks good, though.

Would it be worthwhile to put some sort of front semi-door on it to hold the heat in better?

Most of those commercial brick-oven type pizza places feature ovens that are open at the front, but they also tend to be a lot bigger so you can push the pizzas in further to keep them away from the open front that is (presumably) cooler than the rest of the oven.

Still, his pizza seemed to cook pretty well as-is.  Might just need to spin it a couple of times during the cook?

 

Associate Links/Search