I'm headed out to get some in just a bit. They are delicious. Mmmm.
There is an awesome farm-to-table dinner event being held in York this weekend. The food & drink is being sourced from 25 miles surrounding the site. The meal will be inclusive from cocktail hour to dessert (bon fire after). Tickets are $95, with a portion of the proceeds benefiting Pennsylvania Association for Sustainable Agriculture.
Just trying to drum up some last minute interest in the event. Thanks for reading.
We took some time to photograph the farms and farmers participating, check out my gallery.
Menu here and more info here.
I figure heck, I'm no expert (and don't listen to anyone who says that they are..) but I've been doing it at home and in the restaurant long enough that I can probably answer most questions y'all might have. Feel free to fire away.
- pictures from my most recent pizza party.
Fresh crushed tomatoes, whole milk mozzarella, heaven in bready form.
They closed a call center near me abruptly...
This is a spawn of: http://www.seriouseats.com/talk/2009/01/serious-eaters-get-together.html
This would apply to York, Lancaster, Gettysburg, Harrisburg, Carlisle, Reading, and hell- could include people in Northern Maryland.
I know there are a few lurkers around as well as a number of regular posters from the area.
There are a number of new restaurants opening soon as well as a few on my ever growing list of places to try.
Who is down?
I get it. You think Serious Eats sucks, or something. You think that every post on serious eats needs to be about a burger joint, some sushi, or the latest happenings on the New York food scene, unless it has to do with Bobby Flay, I guess... That is Serious Eats to you, which is fine.
But it isn't to me. I like the variety of information that is on this site. The wide variety of articles and internet snippits are what make serious eats what it is. I don't know if you woke up on the wrong side of the bed yesterday morning, but here are a few tips.
1) My grandma always said if you don't have anything nice to say, don't say it at all.
2) The caps lock key is right under the tab key.
3) Maybe take a breather and come back in a few days.
I know I know, it's not very Serious Eats of me to buy a margarita mix, but we've got a pretty large party and I don't have much time to make a mix because I want to spend time with my girlfriend, okay?
And additionally, i'm not going to be squeezing limes all night because it's hot and I don't really like squeezing limes in the first place.
So if anyone could help out this lazy man I would be forever indebted to you. Forever. I'll make you a pizza.
Will be staying in Sevierville, TN but am willing to drive ~40 miles in any direction. Definitely will be hitting up the infamous Ridgewood BBQ in Bluff City but aside from that i'm coming up short on recommendations.
Any help will be much appreciated and documented :)
Well, that is a small relief.
I'll be in Flagstaff for four days, visiting the Grand Canyon to the North and some stuff on old Rt. 66.
I'll also be in Phoenix for two days, doing some random stuff around that area.
Besides Pizzeria Bianco, any suggestions (particularly in the Flagstaff area as i've got my Phoenix picks pretty well covered)?
This is also on pizzamaking.com, where i've been on a two-year quest to emulate Dom DeMarco's magical pies.
This is my latest effort, and in my opinion my best effort thus far. This honestly may be the second best pizza I've had in my life. Second only to Dom's plain cheese.
The dough is 100% King Arthur Bread flour, a bit salt, mixed in my KA Artisan mixer. Set to rise for about 24 hours.
The sauce is Escalon 6 'n'1 Ground Tomatoes -- fresh packed tomato from California. These are absolutely phenomenal tomatoes and make a great base for any red sauce. I've found no tomato, no sauce, no can, no brand, to be superior to Escalon in the past few years.
The cheeses are of three different varieties. The first is 100% Whole Milk Grande Mozzarella. The second is Mozzarella di Bufala Campana -- fresh Casabianca buffalo mozzarella. Amazing, milky, delightful. Out of the oven the pizza is topped with the salty but delicious Grana Padano, fresh grated.
Olive oil was drizzled on the pizza before it went into the oven and before it was finished in the broiler. This step is absolutely what ties the flavors together.
The cook method? Preheated the oven to 550° for about 45 minutes, my tired pizza stone is on the absolute bottom rack.
The cook time of this pizza was about 6 minutes, finished in the broiler.
After two years, simplicity is key. That's all I can tell you. I've slaved over my oven and cooked literally hundreds of pies. And what i've got to say is "keep it simple".
Note: Not sure how this board works as far as image posting, so i'll guess. I'll also include links to my flickr.
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