Hello from Bie

[Bie]

Hi all
Short introduction to myself. I am living in Denmark (Europe) just north of the capital of Copenhagen. I am ½ Danish and ½ German and grew up just a few kilometers from the Danish/German border on the German side. I was part of the Danish minority in Germany when i grew up.
As for cooking I have an general overarching interest in cooking. I like to make things from the scratch. I have a scientific approach to cooking and have read through "Modernist Cuisine" to get an better understanding on why things do/taste as they do. I am not into making very elaborate modernist cuisine, just the science behind it that I feel I can use in many other apects of cooking.
Since I like food and to cook and like the scientific approach I stumbled over this webpage when researching a little for BBQ (it was spare ribs). And the approach to food and gadgets here is just right down my alley. I have used some recipes from here and all have worked out great.
Here are some of the things I make myself currently:
General cooking with no short cuts (making my own stock etc.)
Sausages
Bacon
Pickled Heering
Cold smoked salmon
Pickling in general
Bread baking
Sous Vide preparations
Chocolate/Hazelnut spread
Learning the BBQ low and slow technics
and there is most likely more to come

As for my equipment I have bought a used 57 inch Weber and a Smokenator (after reading about it here). I have a small extendable barrel for smoking too. I have lots of other tools, but those are not really for BBQ.

Looking forward to see this site develop even more.

[_John_]

Welcome, we have similar interests though I usually don't have the time. My daughter and I made a pizza from scratch last week including the dough, pepperoni and even the Mozzarella (easier than I thought).

And since you are Danish I get to ask a question for an expert. I ate Danish ribs at a restaurant, are these something you guys are famous for or did someone just name them that and nobody there knows what we're talking about?

[_John_]

I knew it! I have not tried sour dough, sounds very good, though I did make a pretzel crust this time. I have never used metal, I have a pizza stone, do you prefer the steel?

[Bie]

I have only used a pizza stone a few times. And what I have read about using metal is that it can better give heat back again. And then I use my steel plate also for baking in general so having a full plate is just more practical than a round pizza stone (you can of course also get square stones). The big slab of steel just retains the heat better as it is a bigger mass. So doing multiple pizzas and opening the oven a few times does not affect the heat of the steel that much.
Regarding pretzel crust. What is that? Being half German I know very well what pretzel is...but in connection with pizza I do not know what that is.

[_John_]

Roll out pretzel dough, boil it quickly, then make a pizza out of it.

http://www.thrillist.com/eat/nation/little-caesar-s-pretzel-crust-pizza-taste-test

[HC in SC]

Welcome bie! Hello from the Charleston, SC area!

[Marauderer]

Hello Bie, and welcome to the "Pit". There are a lot of like minded folks here and I look forward to your Posts and Pics.

[Jon Solberg]

Greeting Bie!