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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-17-2010, 06:37 PM   #1
Derek
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Default ""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.












MOST EPIC FAILED STROMBOLI EVA.




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.
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Last edited by Derek; 05-17-2010 at 06:53 PM..
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Unread 05-17-2010, 06:45 PM   #2
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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.
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Unread 05-17-2010, 06:47 PM   #3
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Quote:
Originally Posted by landarc View Post
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.
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Unread 05-17-2010, 06:57 PM   #4
landarc
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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.
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Unread 05-17-2010, 07:01 PM   #5
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Quote:
Originally Posted by landarc View Post
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 )




&


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Unread 05-17-2010, 07:11 PM   #6
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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.
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Unread 05-17-2010, 07:13 PM   #7
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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.
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Unread 05-17-2010, 07:21 PM   #8
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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.
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Unread 05-17-2010, 07:28 PM   #9
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Man if it tasted good then looks need to be put aside. I'd hit that in a sec.
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Unread 05-17-2010, 07:35 PM   #10
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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.
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Unread 05-17-2010, 07:38 PM   #11
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Quote:
Originally Posted by GeauxBigRed View Post
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.
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.
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Unread 05-17-2010, 07:42 PM   #12
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Quote:
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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...
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Unread 05-17-2010, 07:49 PM   #13
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Quote:
Originally Posted by GeauxBigRed View Post
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.
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Unread 05-17-2010, 08:07 PM   #14
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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!
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Unread 05-17-2010, 08:16 PM   #15
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I don't see a problem
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