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Pizza Hack: Broil Your Pies
My mother makes incredible Pizza at home, but with a technique I have yet to see anyone else use. After she makes the dough, she fries it in oil, essentially making funnel cake without the sugar. But before that, she makes a vairety of toppings: marinara sauce, tuna sauce, fresh mozzarella, grated Parmigiano Reggiano, usually something with olives or artichokes...whatever suits her whim. Then she puts the dough on a platter in the middle of the table and everyone dresses their own. I know that this sounds like somewhat of a shortcut, but everyone who tastes it raves. It is also a good way to avoid worrying about what people do or do not want on their pizza. Try it. Trust me.
Question of the Day: Is your sweetheart a "foodie"?
My wife and I are the epitome of opposites attracting. I consider myself a foodie, both in personal life and in business. I manage a gourmet cheese shop in Philadelphia, and she hates cheese. And while I will eat just about anything put in front of me, or at least try it, she keeps a steady diet of fruit, raw vegetables, nuts, french fries and dessert. Of course, cheesecake is out of the question.
Who's your most/least favorite food personality on Food Channel?
My favorite, with respect to Mr. Batali, is Alton Brown. As everyone seems to agree with me there is no need to explain. My least favorite, or at least in my opinion, the most over-rated, is Bobby Flay. His Iron Chef record is dismal, if he is going to start a show called "Throwdown with Bobby Flay," he might as well win one once and a while. And he is always out-classed by the likes of Batali and Morimoto.
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I did not have Pierre Herme's, although all of his recipes are phenomial. I did have Laduree, and they were certainly better than any macaron I have had in the States.