Ho venuto. Ho mangiato. Ho andato.
I represent the "Pop the whole damn thing in your mouth and wash it down with a big slug of cold milk" contingent.
I've made these for years with fermented black beans from a jar. Never tried to make them with dried fermented beans. Gonna try it now!
My favorite french restaurant in town serves pork cheeks a la Flamande. Add pommes frites and unnngh it's a meal.
I voted all of the above, but my go to is Sriracha; one drop every square inch.
Garlic on the "litmus-test Margherita"?
Hmmmmmph.
It's better than two Slice posts on the same page with the word "Chiffonade" in them, eh??
pwtpwns; Ramps grow in the hills and uplands as far south as SC. Here in NC, we have a huge annual ramp festival.
Looks like they're scared to crank the oven up where it'll do what it can do.
I'M ALL OVA THESE PIZZE.
I commented on Slice last March, this is one aspect of pizza making that I enjoy. I regularly get to say "balls" and get away with it. Mozzarella balls, meat balls and dough balls are just three types of balls mentioned in my daily conversation, regularly eliciting the response, "Uh-huhuhuhuhhuh...You said balls".
Remeber when buying chocolate Eater bunnies...Buy the male. Just a little more chocolate on those ;-)
Oriole Park at Camden Yards, lower reserved seats along the third base line. A bag of salted in the shell in my lap, a pile of spent peanut shells at my feet. A cold beer in a cup with small bits of red peanut skin floating on the top. Sun shining, my team winning...Perfection.
I attempted this last year with a product from Bel Gioioso:
When I moved in May 2011, it was decision time for the one I bought.
Straight into the dumpster...without a single regret.
I ate at the old Grimaldi's a few times, and it was always a good, not great, pizza. Regularly baked done to overdone. I never had one that was underdone.
I always liked sitting at those long cramped tables and chatting up others from out of town and, occasionally, those from abroad.
Drop a handfull of pommes frites on top of that carbonade and I promise that I won't say a word while devouring it all.
I grew up with a "Spudnuts" location nearby...Killer.
French crullers; We call'em "Tractor Tires" down south.
I recently had "Krispy Kreme Glazed Doughnut Holes Foster". Made just like Bananas Foster, substituting Krispy Kreme Doughnut Holes.
I've eaten Tabasco brand longer than Frank's, but the first time I had Frank's (sold by Durkee at the time), I was hooked. Aah, the chilis, the garlis...Mmmmph!
There is always Frank's in my house, and I can't remember the last time I had a bottle of Tabasco on the shelf. Same goes for Sriracha, as well...always in my house.
Ditto, on making my own.
Magical porky goodness does not come any better, or easier.
Wow...Don't Mess with Texas.
Two lb of bacon from baconfreak.com, and enough amazon.com gift cards to buy a big new food processor.
SLiced super-thin and draped over a freshly baked pizza.
I've been looking for fresh compressed cake yeast in a retail outlet for years. Compare Foods carries 2oz (57g) blocks of cake yeast in the dairy section. While they're mostly a Latino chain, they also carry Citterio meats and Bel Gioiso cheeses.
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??
Just curious if anyone has ever attended his Chef's Choice class, "American Pie: Making Perfect Pizza"? I heard about it and signed up for the class offered in Charlotte NC, October 9, 2010 09:00 AM. 20 student max, and as of this day there were 14 seats left.
Mmmph hasn't favorited a post yet.
This guy has hacked the KPG to make it work "better". Please note this, from his initial post at pizzamaking.com;
http://www.pizzamaking.com/forum/index.php/topic,19017.0.html
"Still, i wasn't getting all the results that I wanted, until i came to the conclusion that others had come to before me and that is that the dome of the weber grill is two high, so in an attempt to fix this I simply took a spare grill grate and wrapped it in aluminum foil (the reflective side facing the stone) then placed it onto of the kettle Pizza grill creating a lower ceiling height by half of what it was."
Plus you'll also note in his video, he's using cedar as his wood fuel source....A soft wood (like most coniferous evergreens) that burns considerably hotter than hardwoods.
I had one...Feh.