Profile

imwalkin

mostly retired, Italian-American disabled veteran who lives for good food and wine

  • Location: Birmingham, AL
  • Favorite foods: Italian (not Italian-American) dishes, crab, veal
  • Last bite on earth: world's best veal saltimbocca

Cornmeal Issue Part 2: Less smoke & folded pie

Adding to what others have said, get your pie stretched out to size before you get it on the peel. Next, get that dough topped within a minute. Pull your rack with stone on it out and tilt your peel as high as it will go with front edge resting on the stone about an inch from its back edge and shake it. Pie should come right off. Parchment paper works well too. Find it near aluminum foil in the market. It goes on the peel before the dough and gets sprinkled with Wondra or semolina.
Leave it a good inch bigger on all sides than your peel. Then follow above. After 3 mins, reach in oven with tongs in front of pizza and grab a corner of the parchment and snatch it out from under the pie, then finish cooking. It will add about a min to your bake time due to heat loss.

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 2)

Great interview, very interesting post. While no fan of fast food, if no other option is available, I will go out of my way to find Chik-Fil-A. The food may not be great, but I have never had anything horrible at any location, and, the customer service is always very good, cheerful and the stores clean. I strongly prefer an independent owner operated restaurant where there is unique food and atmosphere. Two problems I encountered often over many years are, these can be hard to find without local help, and sometimes, if they have become very successful, you can encounter arrogance from the staff.

Poll: Are You a Blotter?

If it's so greasy you have to even think about blotting, I' m not eating it.

This Week at Serious Eats World Headquarters

What, Leandra gets Oreo waffles while the rest of us mortals are supposed to be satisfied with Mac n cheese waffles? Ok, well it was her birthday, but we need that recipe.

Open Thread: Do You Lick Your Beaters?

Not since I was about six yrs old

Need input on buying a smoker

At the risk of offending virtually everyone else here in the Deep South, I suggest you start with one of the inexpensive stovetop smokers (several on Amazon). Most are large enough for what it sounds like you'd be doing, and will a little practice you can easily control the depth of smoky flavor you impart to the food. I found the results to be far better, and certainly much easier and less time consuming than anything I ever smoked on my large outdoor pit (dismantled), large wood smoker ( sold), gas grill or Smokey Joe. The other advantage I see is that you can buy very small quantities of all the different wood favors which makes experimenting fun and relatively inexpensive.

Smiling With Hope Bakery: How Pizza-Making Transformed This High School Special Needs Program

Only two things would be better than this story; being able to read more about it, and finding out that the program is expanding to other communities. Thank you Walter for the work you do, and thank you Adam for letting us know about it.

Eating Roasted Alligator and Spider-on-a-Stick at the Explorer's Club 110th Annual Gala

This dinner, and the infamous mayo tasting, are the only times I didn't want to be a SE staffer.

Let's vent, shall we?

There is a special place in hell reserved for those cooks who steam pounded veal instead of sautéing bu using not enough heat and adding liquid too soon.

A Very Unofficial Snack Cake Field Guide

@Leandra: you do have access to Tasty Kakes via Amazon, same as me. Or, you could jump on the Metroliner and take a field trip to Philly. Give us a slide show of your tour of the TK facility.

Mozzarella - salted or unsalted?

If I'm making my own, to eat within an hour or two, my preference is no salt. Also because I am going to make fresh ricotta from the batch. In all other cases, salt is necessary.

A Very Unofficial Snack Cake Field Guide

Anyone who has Nutty Bars in their top 5, would be dropping something from their top 5 after eating a peanut butter Kandy Kake.

My Pie Monday: Braised Pig's Ear, Black Garlic, Tofu, and More!

Never thought bar pie was anything to get excited about, but the Kublend tm has got me salivating and wanting to try making one.

This Week at Serious Eats World Headquarters

Can't help but wonder if that sad slice was dropped accidentally, or was it so bad that that it was thrown down in disgust ?

Ed's Final Vegan Diary: Reflecting on Vegan Month

Enjoyed reading about your experience......and glad you tried it so I won't have to.

Onions and digestive issues.

Same problem, although not as intense with cooked red onions and no problem at all with green onions. Foods or drinks made with anise help.

My Pie Monday: Lamb Ragu, Char Siu, Wagyu Beef Bacon, and More!

@blackpepper: it's called pizza bianca.....and a great looking looking one too.

Poll: Eggs on Pizza, Way or No Way?

Love eggs, eat three daily, but detest them on pizza.

Coffee Maker History: The Moka Pot

You might be Italian if a Moka was ever melted down on your stovetop. I have a "fancy" electric Moka now, which is actually quite handy to have right on the table. Makes very good faux expresso.

Snack Attack: What's Your Favorite Snack Cake?

Chocolate TastyKakes........unless one of their fruit pies is available

The Story of Le Bernardin's 24-Foot Seascape Painting

Interesting and nicely written post.

Staff Picks: What's Your Least Favorite Dessert?

Shoo-Fly pie.......looks disgusting, sickly sweet, gummy texture and so sticky you need paint thinner to get it off your hands.

This Week at Serious Eats World Headquarters

Snook inhabits the flats around mangroves in Florida and throughout the Caribbean. fun fish to catch, fine to eat, ugly to look at.

Press and Squeegee Your Garlic With the Garject Lite

What materials is this made of? Looks like plastic?

Favorite Italian or med recipe from the old world?

Scrippelle (Italian crepes) filled with grated pecorino, rolled with chicken broth ladled over.

Cooking/shopping help for expats in Japan

My son and his wife recently relocated to Hamamatsu, Japan. They have a fully equipped kitchen (minus oven) but little Japanese. I have been trying to send them easy recipes made of ingredients likely to be available locally. Anyone have any experience or suggestions? Thanks in advance.

The other (better) pork loaf

I keep reading about how great Spam is - I think not. Nor do I enjoy sousemeat or head cheese. But there is one kind of pork in loaf form that cannot be beat: scrapple! I'll have mine crispy brown cooked slow in a cast iron skillet. By itself, with eggs and hash browns, in a sandwich and fantastic with homemade salsa on top. How do you like your scrapple?

Need help with nutless pesto

I need to make a pesto but must leave out pine nuts, or any other nuts or seeds. In order to have some nut flavor, I was thinking of increasing the parmigiana then reducing the salt in the pasta water to balance. Anyone have any different ideas or experience? Thanks

Gas grill hack help needed

Going to try a modified gas grill hack today. Plan to put my 5/8 in Cord. stone down on the grates. The warming rack of my Weber Q320 is just wide enough to span the stone and should hold my Emile Henry stone about 3 inches above. Do I need be concerned about closing off the sides and back (there is little room)? Wondering if just having the top stone will produce some faster, and better tasting, results?

Pizza on Big Green Egg

Had a few owners of the Big Green Egg tell me that it is as good as a wood fired oven for cooking pizza and baking bread, it's just smaller. What has your experience been? If you couldn't have an WFO, would you buy one? What size?

Help with toppings

My dough is proofing in the fridge and I want to make some pies tomorrow. On one I would like to use the 1/2 ounce of dried porcini mushrooms leftover from tonight's dinner. What one other topping would go best with the porcini?

Desperate for tomato pie recipe

I grew up eating "tomato pie" but cannot locate a recipe to make it anywhere. This was made at most Italian bakeries on sheet pans and cut into squares. Different than pizza or "sicilian pizza", the crust is thick but soft, and it typically was topped only by a thick layer of paste-like tomato sauce with herbs: sometimes a few anchovies were added. Thanks for any help.

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