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O/T: Made a run of the Mill Vegetarian Pizza for you Machinists.

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  • O/T: Made a run of the Mill Vegetarian Pizza for you Machinists.

    Yeah. I live in the land of grass eating californians but there is no way in hell I am making a veggie pie for Machinists

    King Arthur high gluten flour. Sour dough starter. San Marzano tomatoes. Oaxaca cheese (think mozz on steroids). And home grown basil and oregano. And some meat. JR

    (I used the word "Mill" in the header so....On Topic!!!)

    Click image for larger version

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    YUM


  • #2
    have you got a pizza oven, or oven oven?
    in Toronto Ontario - where are you?

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    • #3
      Excellent machining, JRouche. I'm in the process of grinding out a homemade pizza myself. I was out of Italian sausage so I sawed some bacon bits, instead.

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      • #4
        Looks good!!

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        • #5
          I'll be RIGHT OVER with the beer! Same me at least two pieces.
          Paul A.
          SE Texas

          And if you look REAL close at an analog signal,
          You will find that it has discrete steps.

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          • #6
            I love my home made pizzas..Not all that different than yours. I'll bring the beer and black olives, when do we eat?
            I cut it off twice; it's still too short
            Oregon, USA

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            • #7
              Burrrp. Excuse me. Too much pizza. It was good, very good.. I have been working on my recipe for some tme, Its pretty good. JR

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              • #8
                Originally posted by MTNGUN View Post
                Excellent machining, JRouche. I'm in the process of grinding out a homemade pizza myself. I was out of Italian sausage so I sawed some bacon bits, instead.
                Its a lil funny you say that, I did just grind up a pork butt, All the fat and only salt other herbs. Perfect italian sausage I made. Yes it is,,

                Yes.. I made a batch that was mild, And I rolled a few off that were a hot, JR

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                • #9
                  I don’t eat much meat anymore as I have to keep the fat down, I don’t want to clog up the new pipe work as it’s working really well, but that thing could break the strike, shame computers don’t yet have a smell function ( I am certain they will) how ever you could have at least taken the photo on a surface plate with a height gauge and clock, I’d posterise that and hang it in the shop
                  mark

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                  • #10
                    Looks good
                    Just want to know how you cut the pepperoni ? Was it by a wire EDM or a parting tool on the lathe ?

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                    • #11


                      Check out his Jon's shop channel too.


                      https://www.youtube.com/user/CRANEDRUMS/videos


                      --Doozer

                      Last edited by Doozer; 06-20-2022, 09:13 PM.
                      DZER

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                      • #12
                        I’d love to know of a really good pizza in Seattle. Daughter has lived there since 2000. Never have I had a great pizza there. Haven’t tried many, though. Sounds like Zeeks is pretty typical.
                        I cut it off twice; it's still too short
                        Oregon, USA

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