Search results

We southerners (USA) call them sticky rolls . . . “pull-aparts”

ST21: My guess is less demand.

there’s always “The Original Fat Boys Pizza & Wings” to consider 🙂

Do yourself a favor and NOT order them from BP. Fine product, but you can buy from their supplier for far less. Go to BakingStones and connect with their commercial ordering links. I ordered one from them, and with shipping came out to less than half of the one from BP.

On rereading your post and finally seeing the “keeping for 5-7 days” concern, I may have an answer for the texture issue. With the higher yeast pitch rate, the dough is usable after 24 hours, perfect in about 48, and usable up to about 3 or 4 days tops in my experience. You would need to make...

1st question: did they reheat the pizza at the destination? 2nd Question: Did they use the mcrowave?

My idea is a built up gasket for the lid. Neoprene rubber works great for my cover . . . and you could ework it out so it has an angled rise to what you need. Just a suggestion. Might even be able to use some RTV or other silicon product to build it up yourelf.

Politics is irrelevent to me as an business operator and as a customer. I want to know about my pizzas and prices. Well, I know that is a broad generalization that has problems when you get to close to it. What John has done is started a conversation that NEEDS TO HAPPEN in so many ways...

I’d rather get a piece of Corderite or thick baking stone. Steel simply loses heat too quickly got me. the stone gives good thermal mass and low thermal loss to more approximate the stone decks of pizza ovens. 1/2" steel is hard to argue with, though. It can double as your griddle on a gas fire 🙂

I offer two things to improve the texture of your finished wings: brine: soak 8 to 10 hrs in a salted/seasoned water bath. Salt permeates to the the bone, and the salt gives osmotic pressure to hold moisture in the tissues when cooking. you can use all sorts of seasonings, dry/fresh herbs and...

Our shop was way too small to offer insurance . . . <$300K annual sales. There is need for everyone to check the upcoming mandates for coverage in the Healthcare Act now in place. I am not up to date on when or who will be required, but it’s something to check now so it is planned and no...

You could easily go with crawfish tails and a southwest seasoned cream sauce, diced bell pepper, minced cilantro, diced tomato, such like that . . . maybe a touch of smoked sausage. Shrimp would go well, too. You could use Zatarain’s or Tony Chachere’s seasoning for the seafood bits. Low...

I started a new thread for the baking in home oven question. Hope it is helpful. Left the dough mking here. RJEJ: Do you have a written procedure that you follow every time? Have you changed anything at all in your recipe or procedure? Brand of flour? Are you weighing or using cups/volume...

RJEJ: I took this to a new thread 'cause it is a specific conversation. You can approximate, get kinda in the neighborhood with a home oven turned to 550F and using TWO pizza stones. It won’t be the same, but you can get in the neighborhood enough to get the right idea. I actually use a stone...

I am thinking of a solution that could handle both posts so far. The re-use of open containers of food being “frowned upon” in food safety realms, and the waste concerns (as if anyone is ever gonna leave any cheese in that bowl 🙂 ) means a tool is needed to intervene . . . I am thinking...

In a planetary mixer, I have seen firsthand that the oil last does make a difference in finished dough versus adding all at once. In a VCM, not really worth mentioning with the 45 to 60 second mix. I do find a smoother dough quicker with water first, then dry, then oil after mixed. Just a...

Rick wins the race. Health/Food Safety Requirement and not lame employee policy/concern.

employee ill . . . runny nose . . . modified duty or sent home . . . sort of policy.

I am trying to rewrite mine right now and am running in circles on wording a couple things. Can anyone shoot me a copy of theirs? I need mine cleaned up and can use the guidance. gvillenick AT gmail DOT com

MAKE YOUR OWN!! It will save 60% on dough costs. The recipe bank does have several good starting recipes to use. Once you get in and get your procedures and tsting in, we can certainly help zero in on perfection if you need it . . . or at least offer help to improve what you want improved.