Serious Eats - seriouseats.com

It's a novel idea, but there are some problems: Jeff's Perfect Pizza Bonanza (http://slice.seriouseats.com/jvpizza/) as well as Heston Blumenthal (In Search of Perfection) showed that 500C and a cooking time of just over a minute is the benchmark to aim for. Furthermore I have my doubts whether a glazed stone-such as the one used in the stovetop oven-can have a high enough thermal capacity to make this oven work at higher temperatures. I would recommend something like a soapstone instead.

I am hooked on 'The French Laundry' cookbook, so this seems to be the obvious pre-quel.

My wife: She has absolutely no patients when it comes to cooking. At times she even prefers a Big Mac to my Thomas Keller look alike (and hopefully taste alike-I never went to TFL) menus.

According to Google, the Aviation Cocktail as printed in 'Recipes for Mixed Drinks', by Hugo Ensslin (1916, not 1917) is composed of:
2oz Gin
0.5oz Fresh Lemon Juice
1tsp Maraschino Liqueur
1tsp Violet Liqueur (Parfait Amour)
Fill a cocktail shaker two-thirds full with ice and add all of the ingredients. Shake very hard for approximately 15 seconds. Strain into a chilled cocktail glass.
I found that mixture quite gin heavy and settled for a 3:1:1:1 ratio (Gin:Lemon juice:Maraschino:Parfait-Amour). I serve the Aviation on a sugar rimmed glas using lemon as the moisturizer to get that caster sugar to stick.

I just saw this today on JapanTV. Looks fantastic!
My DH is going to Japan in May & I'm hoping he'll bring one back.
I'll have to find out more info by then, of course.
I also have only electric here, so we'll see. Maybe it can be used in an oven here to improve home made pizza.
The point is, of course, that most folks don't have ovens in Japan.

I disagree! It says drain the "mixture" through a sieve and then transfer it to a bowl, not the oil. Otherwise, why would you cook it for 20 minutes until the shallots are "very soft?" It takes much less time to infuse oil with shallots and garlic if scenting the oil is your only goal--and a lot less shallots and garlic to do it, for that matter! Am I wrong here? Plus, a whole CUP of oil in the finished dish? We'd each need a cardiologist on speed-dial! ;-)

In any case, I made this last night, combining the shallot-garlic confit with the noodles, and except for a couple of tablespoons to enrich the dish, I saved most of the drained-off and delightfully-perfumed oil for future use(s). Was I mistaken? What is everyone else's interpretation of the recipe? Now I'm curious!

--Gina
www.lindseysluscious.blogspot.com

Maybe I'm being deliberately dense, but are you mixing the chilies etc. into the now-flavored oil, or into the softened shallots and garlic?

sounds like something i should try

Thanks to everyone for commenting and congrats to our winners:

cupcup
sw8t
Anthony A
amylou61
ride&cook