Kitchen Cum Jamming Factory? I guess it didn't take long to get into the West Coast lifestyle.
@Kenji Got it, guess I wasn't paying attention that it was part of a summer series. I know you have that fancy oven on loan, but must admit some of these pizza recipes of late seem primed for cooking directly on the grill method. I'm always amazed at just how great grilled pizzas come out, no fancy equipment needed.
Any summer stone fruit pizza topping recipes in the works?
Putting cheese on a pizza is a Food Lab worthy recipe post? Sounds ok and all, but doesn't really channel the whole "less posts, but more in depth, researched, getting deep into" is our new philosophy the site has been using in its defense in recent times. Anyways Its Friday, time for the weekend and it's mid-summer; sometimes you just got to phone it in.
@Osomatic I'm with you, a nice acidic and/or spicy slaw sounds like it would be great on this.
Big skrimp cocktail fan here. Lately been cooking the skrimps sous-vide which is easy and painless to get perfectly cooked. My mom swears by Ina Garten's skrimp cocktail where she roasts the skrimps in the oven. Not bad at all and her cocktail sauce recipe is very good and doesn't even require the typical "good" ingredients, store bought is fine all the way.
I have a bottle of Mike's Hot Honey I bought specifically to try on pizza. Just doesn't do it for me. I guess I'm just not a fan of any amount of cloying sweetness on a pie.
+1 for cream cheese > mayo.
LOL@thinking Louis Lunch is actually a good burger. The burger is only worth eating for historic value.
In my experience, asado on Argentinean estancias consisted of a whole butterflied lamb placed on a large metal rod stuck in the ground surrounded by an open fire. When the meat is done it gets somewhat crudely hacked up and served over portable grills/warmer type things in the middle of the table and you go at it family style. Also served was grilled chorizo, salad drenched in a vinegar and olive oil, bread, and chimichurri that is more red than green. I'm sure it varies from place to place. I was somewhat surprised that lamb was the meat of choice more often than not and was actually more impressive flavor wise, but I'm sure that varies by region as well.
Impressed the Lipton Tea advertising has even made it into this segment. Have to pay the bills and make the sponsors happy I know.
Are there any plans to review the Uuni 2 portable wood fired oven? The one you and Kenji have been advertising lately looks pretty sweet but it is still ~$7k. The Uuni 2 is only ~$300, but I've never seen it in action in real life, curious if it is legit or just a piece of junk.
Fun Central California seafood fact: Spot Prawns are actually skrimps and Ridgeback Skrimps are actually prawns. Both are delicious though.
Did you try a quick brine? Some folks swear by this method for plump juicy skrimps.
Fried finger food and sticking those fingers into the community house balls. Ahh yeah
You know what's not satisfying? When your dinner guest shatters a tooth on a cherry pit. Unless you a making it just to Garfield on your own, I'm thinking pitted is the wise choice.
I, for one, welcome our new corporate overlords.
Nothing more disappointing than getting an everything bagel and finding out it has caraway seeds on it. Total overwhelms and ruins the bagel. The worst
The bacon available from the meat counter by the pound in most Albertson's is pretty darn great for supermarket bacon.
The Habit: Dry, overcooked into oblivion, acrid tasting patties; frozen fries and rings. Refuse to cook to medium rare when requested unlike In-N-Out, totally underwhelming burger wise. Their albacore sandwich, add avocado is great though.
I'm a fan of Wendy's but those fries, uggh terrible. Maybe somehow I always get a bad batch. I tend to go for some chicken nugs on the side instead.
What timing. I was going to email you guys suggesting this very topic. Artichokes are popping up at the farmers' market now here on the central coast of CA. The go-to method in these parts is steam then grill over red oak.
Duck eggs are great for this as well.
Agreed, all by weight! It's shame that some of the high quality recipe generators out there that pride themselves on consistent repeatable results still refuse to do ingredients by weight. A quality kitchen scale is not an exotic or expensive gadget anymore.
What ever happened with the expansion of Paulie Gee's to other cities nationwide run by pizza experts trained and mentored by Paulie? I seem to remember Adam was going to head up the Portland location, but haven't heard anything since and it appears Adam is plenty busy with finding a permanent spot for his bar pie shop Margot.
Might be nice to add what "air chilled" means to this guide. That has become a popular term added to labels out here in CA at least.
Blasphemy? Huh? Is there some Italian urban legend rule against this combo or something?
Y'all read the article? Recipe is secret.
Now what about the braised skirt steak tamale pie Kenji's been pimping?