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-   -   ""EPIC FAIL"" Stromboli, w/Failed Pron! (http://www.bbq-brethren.com/forum/showthread.php?t=84867)

Derek 05-17-2010 06:37 PM

""EPIC FAIL"" Stromboli, w/Failed Pron!
 
I did my strom this afternoon . And it failed big time, I used my thin crust recipe that I know by heart and I've screwed it up BIG TIME!

Sidenote, it fell apart when putting it on the stone, I've decided to cook it in the oven, "crap, another big mistake"

But buy was it FARKING TASTY AS HECK!


Anyways here's the photo's from today's lunch!

no captions this time.
http://drp-photography.smugmug.com/F...85_zRdXg-L.jpg

http://drp-photography.smugmug.com/F...34_amb9k-L.jpg

http://drp-photography.smugmug.com/F...73_wQVTZ-L.jpg

http://drp-photography.smugmug.com/F...53_57qhH-L.jpg

http://drp-photography.smugmug.com/F...50_8am76-L.jpg

http://drp-photography.smugmug.com/F...93_NQZkA-L.jpg

MOST EPIC FAILED STROMBOLI EVA.
http://drp-photography.smugmug.com/F...25_RDG9r-L.jpg

http://drp-photography.smugmug.com/F...29_Anpcc-L.jpg

Oh well, more practicing I guess. Now let's add the score on my total failed attempts, a brisket, and a stromy ! 2 I count 2 failed attempts.

landarc 05-17-2010 06:45 PM

What is that yellow liquid? Did you put an egg wash on the inside? Also, not thin crust dough, stromboli is better with a thicker crust. Of course, you might have realized that by now.

Derek 05-17-2010 06:47 PM

Quote:

Originally Posted by landarc (Post 1285166)
What is that yellow liquid? Did you put an egg wash on the inside? Also, not thin crust dough, stromboli is better with a thicker crust. Of course, you might have realized that by now.

Yes that's my egg wash, and yes I've realized that now. and that's what the BIG epic fail was.

landarc 05-17-2010 06:57 PM

BTW, in my book, this is not an epic fail, let's not be drama queens about this. Epic fail is more like...'I went inside to get a camera and when I came out I heard a fwoosh and the deck was on fire, I lost all of my pepper plants, the Weber melted but, good thing is, the vet said the dogs tail would be fine after the first 2 surgeries'

You just had an oddly shaped stromboli today. Shall we say well vented. And a stromboli that size only needs one egg worth of wash, and it should be a very thin wash at that.

Derek 05-17-2010 07:01 PM

Quote:

Originally Posted by landarc (Post 1285175)
BTW, in my book, this is not an epic fail, let's not be drama queens about this. Epic fail is more like...'I went inside to get a camera and when I came out I heard a fwoosh and the deck was on fire, I lost all of my pepper plants, the Weber melted but, good thing is, the vet said the dogs tail would be fine after the first 2 surgeries'

You just had an oddly shaped stromboli today. Shall we say well vented. And a stromboli that size only needs one egg worth of wash, and it should be a very thin wash at that.

Thanks bro, The odd thing about it, it tasted like a hot pocket.


Here's how I did the bacon ( in the oven )
http://drp-photography.smugmug.com/F...77_SqTVu-L.jpg

http://drp-photography.smugmug.com/F...86_Y5ssW-L.jpg

&
http://drp-photography.smugmug.com/F...27_8tQCo-L.jpg

http://drp-photography.smugmug.com/F...78_ECiGb-L.jpg

Big_AL 05-17-2010 07:11 PM

Derek...looks like one of my omelets.

For food made at home, the family cares 99% what it tastes like and 1% what it looks like.

SmokeJumper 05-17-2010 07:13 PM

Thanks for the pics. Nice looking weave. Definitely not an epic fail if was still edible and life was back to normal after dinner. I'm looking forward to version 2.0.

Derek 05-17-2010 07:21 PM

Thank you guys, By the way I put smoked paprika in the dough to add a little color to the dough. And boy my SAUCE is FARKING KILLER in the pizza.

Alan in Ga 05-17-2010 07:28 PM

Man if it tasted good then looks need to be put aside. I'd hit that in a sec.

GeauxBigRed 05-17-2010 07:35 PM

How did you transfer from the counter to the pan?

Sometimes it helps to refrigerate the doughfor a bit before you handle/shape it. You could get it all filled and shaped and then just let it sit at room temp to take the chill out of the dough.

Anyway, it looked farking delicious. :cool:

Derek 05-17-2010 07:38 PM

Quote:

Originally Posted by GeauxBigRed (Post 1285217)
How did you transfer from the counter to the pan?

Sometimes it helps to refrigerate the doughfor a bit before you handle/shape it. You could get it all filled and shaped and then just let it sit at room temp to take the chill out of the dough.

Anyway, it looked farking delicious. :cool:

2 floured spatula's and salt throw over my shoulder for good luck.

Also floured up the pizza stone ( yes I know it's metal ) but it's still a stone, ok maybe not.

GeauxBigRed 05-17-2010 07:42 PM

Quote:

Originally Posted by Derek (Post 1285224)
2 floured spatula's and salt throw over my shoulder for good luck.

Also floured up the pizza stone ( yes I know it's metal ) but it's still a stone, ok maybe not.

Did it stick to the spatulas or just crumble under it's own weight?

This might be something to prepare and cook on a piece of parchment paper? You could just lift the entire piece of parchment paper onto the stone...

Derek 05-17-2010 07:49 PM

Quote:

Originally Posted by GeauxBigRed (Post 1285229)
Did it stick to the spatulas or just crumble under it's own weight?

This might be something to prepare and cook on a piece of parchment paper? You could just lift the entire piece of parchment paper onto the stone...

It crumbled under it's own weight. And it was kind of sticking to the counter.

GeauxBigRed 05-17-2010 08:07 PM

Well, I have never attempted a stromboli so I'm not going to try and give too much advice. I bake-a lot, so that's why I was curious on your process.

Better luck next time!:thumb:

Jaberwabee 05-17-2010 08:16 PM

I don't see a problem


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