Could always increase the run off for a couple days too. that will kinda put a damper on the microbes and free the media of excess as it become available... just a thoughtYeah I think the microbes just delivered a whole lot more food to the roots than they would have taken up on their own. They're always moving and carrying nutrients to the roots. Should have known... lol, recoverable, just gotta dial way back for a couple days. Coco responds quick.
That is a beautiful thing, my friend. Well done.Yeah, I think adding the microbes gave them a massive hit lol... I think I'll dial the feed back to 500ppm for a few feeds.View attachment 973451
Yeah I think the microbes just delivered a whole lot more food to the roots than they would have taken up on their own. They're always moving and carrying nutrients to the roots. Should have known... lol, recoverable, just gotta dial way back for a couple days. Coco responds quick.
your gonna have alot of weed to smoke...Yeah, I think adding the microbes gave them a massive hit lol... I think I'll dial the feed back to 500ppm for a few feeds.View attachment 973451
your gonna have alot of weed to smoke...
#ChefboyardirtbagI'm hungover as fuck today. Had a couple friends over last night for some socially distanced shenanigans..
Today, I've got Pizza brain. It's about the only food I want to eat when I'm hungover.
First step, making my brown pizza sauce. Got the donair dipping sauce already made in the fridge thickening. Need to get on the dough soon... hey @Kanzeon, got any tips? My usual pizza dough is just about 4 cups flour (going with 60/40 regular and bread flour since that's all i have) with a pinch of cornmeal and a dash of whole wheat flour, 2tsp salt and 2 tsp sugar. I use the kitchenaid to mix in the yeast and water. let it rise for a couple hrs, knocking it down once after an hour. I do my best to get the gluten really elastic before I rise it.
Here is step one of the sauce goin down... simmering 1.5 onions, half cup of mushrooms, 2 stalks of celery and 5 cloves of garlic in 1L of chicken stock. shortly I'll add the tomato paste and spices and let it simmer for another hour to blend the flavors.View attachment 973797
Yeah 00 flour is what I prefer also but ain't none to be found.
And I think you're close on the sauce. I dont think there is pepperoni in it usually but the spices are very much pepperoni inspired lol. I've made this recipe probably a hundred times now and it's very, very close to the sauce back home.
I'm hungover as fuck today. Had a couple friends over last night for some socially distanced shenanigans..
Today, I've got Pizza brain. It's about the only food I want to eat when I'm hungover.
First step, making my brown pizza sauce. Got the donair dipping sauce already made in the fridge thickening. Need to get on the dough soon... hey @Kanzeon, got any tips? My usual pizza dough is just about 4 cups flour (going with 60/40 regular and bread flour since that's all i have) with a pinch of cornmeal and a dash of whole wheat flour, 2tsp salt and 2 tsp sugar. I use the kitchenaid to mix in the yeast and water. let it rise for a couple hrs, knocking it down once after an hour. I do my best to get the gluten really elastic before I rise it.
Here is step one of the sauce goin down... simmering 1.5 onions, half cup of mushrooms, 2 stalks of celery and 5 cloves of garlic in 1L of chicken stock. shortly I'll add the tomato paste and spices and let it simmer for another hour to blend the flavors.View attachment 973797
Fkin Nova Scotians and the Donairs. The first I met from here was in Vancouver and he kept raving about Donairs and how good they were drunk, he said the sloppier the better extra grease extra grease was his call when he ordered he said lol. I had one once, you must have to be born here to get such a craving. I can eat them just not something I'd go out looking for. I crave real pot stickers and chilly sauce or the big one for me a White Spot burger. Its almost worth the trip back out just to eat for a week a my favorite spots.I'm hungover as fuck today. Had a couple friends over last night for some socially distanced shenanigans..
Today, I've got Pizza brain. It's about the only food I want to eat when I'm hungover.
First step, making my brown pizza sauce. Got the donair dipping sauce already made in the fridge thickening. Need to get on the dough soon... hey @Kanzeon, got any tips? My usual pizza dough is just about 4 cups flour (going with 60/40 regular and bread flour since that's all i have) with a pinch of cornmeal and a dash of whole wheat flour, 2tsp salt and 2 tsp sugar. I use the kitchenaid to mix in the yeast and water. let it rise for a couple hrs, knocking it down once after an hour. I do my best to get the gluten really elastic before I rise it.
Here is step one of the sauce goin down... simmering 1.5 onions, half cup of mushrooms, 2 stalks of celery and 5 cloves of garlic in 1L of chicken stock. shortly I'll add the tomato paste and spices and let it simmer for another hour to blend the flavors.View attachment 973797
Fkin Nova Scotians and the Donairs. The first I met from here was in Vancouver and he kept raving about Donairs and how good they were drunk, he said the sloppier the better extra grease extra grease was his call when he ordered he said lol. I had one once, you must have to be born here to get such a craving. I can eat them just not something I'd go out looking for. I crave real pot stickers and chilly sauce or the big one for me a White Spot burger. Its almost worth the trip back out just to eat for a week a my favorite spots.
I'll smoke to thatYeah donairs are ok but I find them heavy. I just use the sauce for dunking my pizza into. If you ever pass through Puctou County @PipeCarver stop by Acropole in Westville or New Glasgow and try a slice of pizza. It's something else man.
@Kanzeon I havent tried that no, but I will next time I make it.
@MIMedGrower my functionality hungover is somewhat awe inspiring. Drives my wife Insane lol. She is still in bed waiting for pizza haha.
Sauce is done... smells great! Oh man it's getting close now...View attachment 973831
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