Had no idea then that it didn't contain lobster and still don't really know how it got its name. My guess is that it's because it has a luxurious, velvety texture. the one thing they all have in common is that they don't contain any lobster.
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JoelF wrote:Every once in a while you get SLS with no black beans... And I never go back to that place again.
boudreaulicious wrote:I never order it anymore. This thread has made me crave it so I’m off to find a recipe for my preferred style
Cathy2 wrote:boudreaulicious wrote:I never order it anymore. This thread has made me crave it so I’m off to find a recipe for my preferred style
When you find it, can you share it?
My Mother's Irish Father was introduced to Shrimp with Lobster sauce when I ordered it for him instead of whatever was his favored dish. His eye lit up at the first taste and it was his standard order thereafter.
Yes, I was surprised long ago, too, to learn it was egg whites and not lobster in any shape or form. Good marketing on whomever came up with the name.
Regards,
Cathy2
lougord99 wrote:Ronnie,
I know you are concerned about using parchment paper with dough items. I promise you that the pizza will completely release from the parchment after 2-3 minutes at 550. I just lift the edge of the pizza and pull the parchment out. I find it easier to form the pizza on parchment than flour on the peel.
Lately I've been using parchment for thin crust pies in the pizza oven. Works well except for the ashy corners of the parchment that get a little messy. Beats my experience with trying to transfer from peel to stone without dropping toppings or messing up the edges.lougord99 wrote:I promise you that the pizza will completely release from the parchment after 2-3 minutes at 550. I just lift the edge of the pizza and pull the parchment out. I find it easier to form the pizza on parchment than flour on the peel.
tjr wrote:Lately I've been using parchment for thin crust pies in the pizza oven. Works well except for the ashy corners of the parchment that get a little messy. Beats my experience with trying to transfer from peel to stone without dropping toppings or messing up the edges.
Some questions: do you roll/stretch the crust on a board, then move it to the parchment? Any flour, semolina or cornmeal on the parchment? And you're pulling the parchment out from underneath mid-cook, or your pizza is done in 2-3 minutes?
Thanks for any answers!
ronnie_suburban wrote:I was mostly happy with this but even though the dough had great flavor, the pizza was a bit gummy, and failed to brown as well I was hoping it would (top and bottom). Very tasty but slightly less than the sum of its parts. I'm looking forward to the next round of experimentation, which should be coming up soon.
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Coup night? The web suggests that might commemorate an incident of Turkish political unrest, but that would be in July. And couldn't figure how quiche ties in with that...sounds very good & rich, though. Did you need a second mortgage or a winning lottery ticket for that many eggs?annak wrote:deep dish quiche for coup night.
tjr wrote:Nice lookin' 'za! How does Grandma Pie compare to Detroit style? From what I can find on the web, both are made in heavily olive oil coated rectangular pans with cheese immediately on the crust and light on sauce (stripes for Detroit, random dollops for Grandma.) But Grandma Pie is apparently made with aged dough similar to thin crust while Detroit style is made with a runny, focaccia-like dough that rises quickly in the pan. That info doesn't say much about how the texture or taste, though. Are they similar in the end? Or different?
tjr wrote:Oops, I forgot the most important part! Detroit = brick cheese, Grandma = mozzarella.
ronnie_suburban wrote: In both cases, great flavor, decent rise and a texture that was crispy on the top and bottom but a bit gummy and dense in between.
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lougord99 wrote:ronnie_suburban wrote: In both cases, great flavor, decent rise and a texture that was crispy on the top and bottom but a bit gummy and dense in between.
Though its hard to take temps of thinner doughs, I find that high hydration doughs need to get to 200 to be cooked through.