What you having for your dinner?

[Ferris]

We splashed out and got an Ooni pizza oven, and I was thinking I might try making a Calzone tonight.

Dead jealous, been thinking about getting one of the gas ones for ages.

I'm an idiot though - will it work alright?

[Blue Jam]

I forgot to add: Smashing up a bread roll in a blender is immensely satisfying. Even better than chucking a few Easy Peelers in there.

[mothman]

Nrrrrgghh, I can't handle more than one kind of meat on a pizza. I'm getting the meat sweats just reading this.

Sorry! And yeah I get what you mean about too much (variety of) meat on a 'proper' pizza.

Congrats on your pizza oven doing the job. Well jel.

Yeah, we're getting the hang of it. You have to roll and decorate the pizza in a hurry before it sticks to the paddle, even if floured. It's quite an intensive process. And not really conducive to social dining TBH, you make one for one person then you're looking at another 5-10 mins before the next one is ready. I'd eaten half mine before MrsMoth's was ready, and she was having a GF based on a GF flatbread...

[Dex Sawash]

Spent too much time prepping boat for race next weekend so ate 2 fried egg tacos (fried egg with burst yolk with a bit of parmesan).

[El Unicornio, mang]

Whenever I get Indian takeaway I always get an extra meal that I put in the freezer for future (to save money on ordering again), so gonna defrost that for tonight (chicken jalfrezi).

[TrenterPercenter]

Sorry! And yeah I get what you mean about too much (variety of) meat on a 'proper' pizza.Yeah, we're getting the hang of it. You have to roll and decorate the pizza in a hurry before it sticks to the paddle, even if floured. It's quite an intensive process. And not really conducive to social dining TBH, you make one for one person then you're looking at another 5-10 mins before the next one is ready. I'd eaten half mine before MrsMoth's was ready, and she was having a GF based on a GF flatbread...

This is the only draw back; getting that system going; so solution is it is a two person job; one to prep and one to operate the oven.  Also I've found don't be shy with the flour on peel I've not had any stickers for a sometime now.  I've got the wood fired one also which is great and does add to the flavour; I was considering getting the gas attachment just for ease of use.

have you tried using it for other things yet? I made my own chicken tikka masala in which I "burned" the chicken in the Ooni first (in a cast iron skillet) then added it to the sauce and it was immense (I'm not even a fan of CTM but this was something else).

[Ferris]

Whenever I get Indian takeaway I always get an extra meal that I put in the freezer for future (to save money on ordering again), so gonna defrost that for tonight (chicken jalfrezi).

That's genius

[TrenterPercenter]

That's genius

Yeah I was thinking same and I am going to do this from now on

[Cuellar]

Whenever I get Indian takeaway I always get an extra meal that I put in the freezer for future (to save money on ordering again), so gonna defrost that for tonight (chicken jalfrezi).

(seriously)

[bgmnts]

The fuck? I've been doing that for years. I thought it was a common thing.

[El Unicornio, mang]

The fuck? I've been doing that for years. I thought it was a common thing.

Damn, for a few posts there I thought I'd truly invented something :-(

Also make my own rice to go with it sometimes, more money savings, although it's never as good as the restaurant stuff.

[niat]

Sorry! And yeah I get what you mean about too much (variety of) meat on a 'proper' pizza.Yeah, we're getting the hang of it. You have to roll and decorate the pizza in a hurry before it sticks to the paddle, even if floured. It's quite an intensive process. And not really conducive to social dining TBH, you make one for one person then you're looking at another 5-10 mins before the next one is ready. I'd eaten half mine before MrsMoth's was ready, and she was having a GF based on a GF flatbread...

Semolina flour is great for stopping the pizza sticking to the paddle. Don't use too much though as it can go up in flames on the pizza stone when you're turning the pizza. All adds to the flavour (and theatre) though.

I got an Ooni a few months ago and I've used it pretty much every week since. I used to whack up my oven to full blast to cook homemade pizzas but the pizza oven gets much hotter and the pizzas are awesome. I bought a second paddle to get 2 prepared at the same time.

[TrenterPercenter]

Yeah I keep forgetting to pick some semolina flour up will make a note to do this as will be making some pizza on weds

[Shoulders?-Stomach!]

Whenever I get Indian takeaway I always get an extra meal that I put in the freezer for future (to save money on ordering again), so gonna defrost that for tonight (chicken jalfrezi).

I never manage to eat it all, there always seems to be 1 and a half servings per main, so this happens anyway.

[Shoulders?-Stomach!]

Yeah I keep forgetting to pick some semolina flour up will make a note to do this as will be making some pizza on weds

Does gram/besan chickpea flour work with this? It's basically a wonder ingredient that I have in permanently, so if that's another tick I'll be made up.

[Ferris]

I never manage to eat it all, there always seems to be 1 and a half servings per main, so this happens anyway.

Yeah but just having that next day is standard, Unicornio has taken that to the next level.

[TrenterPercenter]

Does gram/besan chickpea flour work with this? It's basically a wonder ingredient that I have in permanently, so if that's another tick I'll be made up.

Dunno but it is another flour that I also forget to pick up - this is the stuff you can make shit hot pakora with right?

[El Unicornio, mang]

Yeah but just having that next day is standard, Unicornio has taken that to the next level.

Yeah, always have the second half next day. Even make sure I only eat exactly half the naan bread so I have the other half for day 2. Poppadoms don't seem to last though so they get scoffed on day 1, with the remnants of the dip sauces going in the freezer along with the main.

Exciting moments in my  life.

[Cold Meat Platter]

About to light up a barbecue. Burgers, a steak, some square sausage ;)

[Jockice]

A big bag of dry roasted peanuts.

[Icehaven]

I'm probably being dim here but how does ordering two takeaway meals at the same time save money? Is it because of special offers or minimum delivery amount or something?

[Zetetic]

Delivery costs (and tipping the deliverer) are fixed. More stuff in deliveries => fewer deliveries => less spent on delivery costs.

[El Unicornio, mang]

Yeah. Actually considering taking it to the next level and ordering a bulk selection of meals to stick in the freezer for the months ahead...

[Cold Meat Platter]

Some takeaways even have a multibuy offer on certain days/at certain times, don't they.

[mothman]

This is the only draw back; getting that system going; so solution is it is a two person job; one to prep and one to operate the oven.  Also I've found don't be shy with the flour on peel I've not had any stickers for a sometime now.  I've got the wood fired one also which is great and does add to the flavour; I was considering getting the gas attachment just for ease of use.

have you tried using it for other things yet? I made my own chicken tikka masala in which I "burned" the chicken in the Ooni first (in a cast iron skillet) then added it to the sauce and it was immense (I'm not even a fan of CTM but this was something else).

Yeah, I think we're just being a bit lazy using gas but then life is too short. We have a Outback dual barbecue that does coal and gas and most of the time we just use the gas...

No, I have NOT tried doing anything else in it (apart from the Nutella calzone) but now I want to! Are there any recipes you can recommend for the chicken tikka?

Semolina flour is great for stopping the pizza sticking to the paddle. Don't use too much though as it can go up in flames on the pizza stone when you're turning the pizza. All adds to the flavour (and theatre) though.

I got an Ooni a few months ago and I've used it pretty much every week since. I used to whack up my oven to full blast to cook homemade pizzas but the pizza oven gets much hotter and the pizzas are awesome. I bought a second paddle to get 2 prepared at the same time.

Semolina flour. Gotcha. My wife is GF though so we tend to use whatever GF flour we have handy.

And, a second paddle. Now why the fuck didn't THAT occur to us?!

Does gram/besan chickpea flour work with this? It's basically a wonder ingredient that I have in permanently, so if that's another tick I'll be made up.

*makes notes*

[rectorofstiffkey]

This is the only draw back; getting that system going; so solution is it is a two person job; one to prep and one to operate the oven.  Also I've found don't be shy with the flour on peel I've not had any stickers for a sometime now.  I've got the wood fired one also which is great and does add to the flavour; I was considering getting the gas attachment just for ease of use.

have you tried using it for other things yet? I made my own chicken tikka masala in which I "burned" the chicken in the Ooni first (in a cast iron skillet) then added it to the sauce and it was immense (I'm not even a fan of CTM but this was something else).

I was wondering about the wood fired one, does it smoke?  We've got quite a little garden and quite pernickety neighbours.

[TrenterPercenter]

No, I have NOT tried doing anything else in it (apart from the Nutella calzone) but now I want to! Are there any recipes you can recommend for the chicken tikka?

Sorry my mistake it wasn't chicken tikka masala but Mrs Balbir Singhs Old Delhi Butter Chicken here is the recipe

https://mrsbalbirsingh.com/blogs/recipes/mrs-balbir-singhs-old-delhi-butter-chicken. Just replace Step 2 with a putting it all in cast iron pan and stick it in the Ooni until it is charred.

Would recommend getting the spices they are great (though if not you can use spice combo here https://www.thespruceeats.com/authentic-butter-chicken-1957382).

I've done chops in it that are great as well anything tandoor you can fit in it you can do basically.  A cast iron pan is your friend here if you've got a nice deep round one like I have you can make Detroit style pizzas too which will save you the peel faff (though they are traditionally square).

https://www.seriouseats.com/how-to-make-detroit-style-pizza

[TrenterPercenter]

I was wondering about the wood fired one, does it smoke?  We've got quite a little garden and quite pernickety neighbours.

A little bit but nothing major I don't think enough that would warrant any attention - the fuel box is pretty small all in all.

[Dex Sawash]

I have you can make Detroit style pizzas too which will save you the peel faff (though they are traditionally square).

https://www.seriouseats.com/how-to-make-detroit-style-pizza

Not authentic if not cooked over a burning car

[mothman]

Thanks TP! I do have a really good butter chicken recipe that I use, albeit not very often as I used to find it a bit of a faff - you are after all in essence making one curry, then making that into another curry! But I can adapt the spices from that...

I don't think I have any cast-iron pans anymore apart from a Le Creuset whose non-stick is fucked. May have to look into getting another one...