It isn't supposed to be comfortable, it is supposed to make them freeze so the Mama cat can carry them to safety as kittens. It doesn't hurt, and they don't even mind it.
It doesn't hurt adult cats to hold them by the scruff, it actually makes them freeze, like the cat above has.
That was a pizza screen, I use them when the pizza is bigger than the peel.
Begone! Childish Troll!
Yeah, lot's of pizza parties have people flying from both coasts for some Dude's party....
VPN, RGD, PLP, whatever it takes the pizza stands on it's own and no certification paper hanging on the wall will ensure that it is good.
Not enough new content to check daily.
Chit in a box. Poutine alone is enough, why confuse the issue?
You guys are wrong to dis him for his focus. He understands the fundamental fact that before you can improvise, you have to master the template. If you can make a stunning Margarita, you can make anything, and will as soon as you satisfy yourself that you have taken the template as far as it can go.
So sayeth Pizza Anarchy.
Admirable and talented, good luck on your journey.
IF you don't taste and critic the product, it is just a press release. I want reviews, not press releases.
I see, you did remove the shells before serving, but you did cook them on the pizza.
"Preheat broiler to high. Spread 1/3 of mozzarella and 1/3 of of romano evenly over surface. Spread a dozen clams over surface, making sure that the joint side is facing down. Scatter 4 to 5 basil leaves, 1/2 teaspoon pepper flakes, and sliced garlic over the top. Drizzle with 1 tablespoon olive oil."
OK, I read it and you cooked them on the skin, which leads me back to the original question, "Why not steam the clams, remove them from the shell and add them to the pizza when it is done or nearly done so you can actually eat it as is".
Of course, what else do you expect.
That makes even less sense. Why would you not remove them from the shell?
Sorry, but that is not a pizza I would accept if placed in front of me. If the clams need to cooked in the shell, fine, do so and add them sans shell once the pizza is cooked.
Craig, I am glad to see you use some WM dry mozzarella, I am about 60/40 (WM/fresh) on which I prefer in the high temp pies. I usually have both on hand, and for one with as much snap as this pizza, I think it (Whole Milk) works better.
Kengk's pizza is the one that makes me want to go thaw a ball out right now, though.
Very creative week, lots of good combos.
Long hours and low pay sound pretty good to a lot of people who have long hours and no pay.
I was more intrigued with finding lost hard cider. It was pretty good stuff for a Saturday morning....
Hey Jeff, I didn't realize you were in Austin. Try Cherry Street for a good WFO pizza, and the next time we have a pizza nerd party I will be sure and get an invite to you.
I think in those neighborhoods the assumption is that you have ANY cash on you.
Whenever I have been offered either a salary or a commission (including tips), I have always opted for the commission/tips, and ALWAYS made more than the salaried people. As a $2.13 an hour waiter, I made more money than everyone in the restaurant but the executive chef, and as a commissioned salesperson I usually made more than the president of the company.
Of course, it means you have to work your ass off instead of doing the bare minimum, but I will take that opportunity.
In Austin, we don't even get bags, you have to bring your own raw cardboard and make a box on site or carry it in your pocket..
This whole argument is why recipes don't work. You cook the food to a taste, not some arbitrary mix design. Ingredients vary in taste, texture, and composition from batch to batch, and a real cook is able to adjust so that the end result is consistent.
Sometimes sugar, sometimes none. Sometime salt, sometimes none. Etc.
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