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Mmmph

Ho venuto. Ho mangiato. Ho andato.

  • Location: North Cackalacky
  • Last bite on earth: DiFara Pizza, Momofuku steamed pork buns, Eastern Carolina BBQ w/slaw and hush puppies, Holeman & Finch double cheeseburger and fries, followed by a DQ dipped cone. Wash it all down with Cherry Coke, Fresca, sweet tea and Bass Ale.

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

I half-assed pizza making for 20 years, until I found Jeff Varasano's web site. I owe a great debt to Jeff for his diligence, passion and knowledge. He should be lauded for his generosity in sharing his experience.

Thank you Jeff Varasano. If I'm ever in ATL, I'd like to shake your hand and thank you personally.

Poll: How Do You Eat Your Leftovers?

Lightly nuke to warm the topping(s), then in a non-sick skillet with a lid on it to crisp up the bottom.

I've also played around with 2 slices, face to face in my Cuban sandwich press, in a similar fashion as Slice's waffle iron hack.

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

My gear rack is bigger than yours. :-)

How to Make a 7-Layer Candy Bar Dip and Become a Halloween Hero

You folks were eating some "brownies" before this idea came up....eh?

4 Outstanding Mixed Milk Cheeses to Try

Podda Classico Misto - Beautifully aged cow/sheep milk cheese.
Like a cross between Pecorino Romano and Grana Padano...Amazing.

Boschetto al Tartufo - A fresh, semi-soft cheese made from a combination of a cow's and sheep's milk. It is infused with shavings of highly-prized rare white truffles. UNF!

The Serious Eats Guide to Ramen Styles

Hahahhahhaa....hanjuku!

Poll: What's Your Favorite Way to Make Pizza at Home?

Freshly Baked Pizzas...from a Vending Machine?

Expansion to the US??

Let's Not!

Poll: Is Okonomiyaki "Japanese Pizza"?

Note to self:
Never let Peter North wait on me at a pizza restaurant.

4 California Cheeses You Should Know

San Joaquin Gold...Yessssss....

Taste Test: The Best Mayonnaise

Unlike the others...It's Duke's - No sugar added.

Gadgets: DecoMax Decorating Tool

Too bad it's not designed to handle standard couplers and tips.
That would be something worth really looking at..

Ask The Food Lab: Should I Brine My Corn?

That heavily brined corn on the right looks like field corn, or dent corn that gets harvested in the fall.

The Food Lab: How To Make the Best Creamy Cole Slaw

Looks like a great recipe...Down south, we use the juice from a jar of sweet pickles. Vinegar and sugar all in one.

Five West Coast Cheeses You Must Try

San Joaquin Gold by Fiscalini.

Father's Day Giveaway: Win a Baking Steel!

BBQ chicken pizza with a few cigarette ashes on top.

NYC Pizza Crawl: Where Do You Take Out-of-Towners?

Joe's on Carmine for the regular slice...Quick stroll to Artichoke on MacDougal for the square. Bop over to Keste to tuck into a Neo pie.

Should have enough money left over for a leisurely stroll over to Hudson and a couple of digestifs at The White Horse.

AHT Giveaway: Case of Pat LaFrieda Burgers

1964. Unwrapping my first fast food burger...at Burger Chef.

AHT Giveaway: Case of Pat LaFrieda Burgers

Bun > Burger ratio.

Real Tacos Al Pastor

We had Tacos Al Pastor at Salvation Taco in Mahattan a couple of weeks ago. They were really good. Three tacos and a can of Modelo Especial for $10.

I made them for Cinco de Mayo on Sunday. They were really good, as well.

Your recipe, though...Wow.
Everything is better with bacon.
Can't wait to make this dish again, Kenji-style.

Serious Entertaining: St. Patrick's Day

We celebrate this day, strangely enough, with homemade Italian beef sandwiches. Cheefs, actually.

Poll: What's Your Favorite Non-Mozzarella Pizza Cheese?

I'm in the Muenster camp, but hey...No Asiago on the list?

Poll: What's Your Favorite Non-Mozzarella Pizza Cheese?

I'm in the Muenster camp, but hey...No Asiago on the list?

Shrimp Ideas with not many ingredients

Poll: Sriracha on Pizza, Way or No Way?

Add a drop every inch or two on a slice FTW.

Le 5 Stagioni 00 Flour

Le 5 Stagioni 00. Anyone ever use this flour?

I just picked up 10kg of the 13% protein "Superior" Flour.

See page 2 of this .pdf file
http://www.molinoagugiaro.it/english/5stagioni-pdf/farine.pdf

Comments...Concerns??

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