Wow, you are all really cool about this blog naming thing. Not like the old days when they'd be all "name you own damn blog".
Made this last week and it went perfectly. 10" cake pans at 500 for about 13 minutes: the crust resembled Kenji's photos. I accidentally glugged twice the amount of oil into the dogh, but that wasn't a problem. It was so good, my family requested it again tonight; I'll report back on how the second time goes.
Pizza and commentary were awesome, as usual, Adam. Great jorb.
Up until recently, I've been going with a single mass of dough. Some of the chatter I've seen on the pizza blogs has indicated that proofing individual balls of dough might help my "I can't stretch dough worth a damn" problem. So I have it a shot. Sho'nuff- those individual balls stretched out far better than my usual cuts from a large ball ever have. There's my personal experience for 'proof'.
There's a pizza place I avoid because they misunderstand the meaning of the term "brick oven" to mean gas oven with a fake brick facade.
You never actually asked a question for us to answer.
ESNY1077, that was kind of you to not only include a link, cooking-dude style and all, but also the recipe itself.
Not your mother's meatloaf; less filling, tastes great.
monopod, Boar's Head is totally the way to go.
Chinese is a nationality, not a race.
Now can you put that thought in a haiku? Almost there!
@BangieB - misspelling "government" is out of line? Whoa, I think everyone needs to step back now.
Some, yes. It's worth a try, right? :)
Cooking breaks down the cell walls and releases the pectin (which apples have a lot of). Without cooking, most of the pectin is still trapped inside the apple bits. Pectin is important because it is what simulates the "fat" that you are replacing.
Applesauce does come in jars, not just cups. And no, raw pureed apple and cooked applesauce probably will not be interchangeable. The cooking process changes the cooking properties of the apples (we're talking pectin here) and the raw mash won't have that like the cooked stuff.
dbcurrie, Kenji's gyro recipe is a great place to start. I make them quite often and my last time around (memorial day) has been the best so far.
Permission, my comment should be read with nothing other than the calmness of wry sarcasm. You're new around here - I'd suggest getting to know the people in the community around here before spouting off.
carmason, it's actually limburger.
Who cares what they do and how they do it? If they get it right, fine. If not, raise hell or however you want to handle the mistake. Sitting there stressing while your meal is being prepared and delivered because you assume the worst-case scenario is rediculous. Give your server some credit - if they didn't possess the capacity to memorize orders and pull it off they wouldn't do it because there's more than your order at stake - their JOB for instance. Hope you have some great blood pressure meds.
On a related note, my four year-old asked me why I don't have training wheels on my bike and told me that he's not impressed and thinks its unnecessary showmanship. He's always so stressed and anxious until I get back to the house safely.
Once we tried your CI recipe, we've been loathe to try anything else. You have some serious skills and your oven is enviable. I appreciate your recipes and insight on cooking, pizza especially.
Careful: Blueberries tend to make things turn purple, rather than blue. Alkaline environments will turn them green.
I like a small-to-medium sized pile on the side when I'm having something like chicken picatta. I want a couple in every bite, I like them that much. Is this abnormal?