Nice looking pizzas- I could eat a whole one!!!
Pizza- it has a great history. Can be traced to BCE era. Certainly a popular food! The great common demoninator of people.
Serious pizzerias only have Pizza because they don't have a kitchen to boil pasta.
If you have a wood-burning oven you have to dedicate the exhaust to the oven alone, or you need another exhaust for the kitchen line with gas. You can not exhaust a gas kitchen line and a wood oven together.
Wood sparks and grease don't mix
and further " serious pizzerias" are serious about PIZZA Period!
Please allow me to suggest a solution:
When you order from such a place- tell them not to cut it.
While you are waiting for it to be delivered, put your oven on 250 degrees
When you receive your pizza- take it out of the box and slide it directly on the oven rack- In 2-3 minutes, you will get rid of the extra moisture the steam in the box put on the crust and get the pizza hot and alot closer to what the pizzeria would have served you if you went to the restaurant.
Try it, it works!
Thank You Everyone! They all sounded great except the Starving Student's Grandmother's - Peanut Butter, Lettuce and cheese
Well That's a good looking staff- especially that Julio Guy
Congrats
Mostly anything (except pork, shell fish and certain fish) can be used for your appetizers.
Purchase Kosher products and never mix dairy and meat-
Eggs are neutral
I have had Short rib ravioli on my menu for years.
Shred the meat, add ricotta, parmesan. it's a great filling for ravioli.
If you don't have any pasta sheets, use wonton skins.
Whatever sauce/braising liquid you have left over swirl in a little butter and finish with a few drops of red wine and little squeeze of lemon.
Enjoy
A Classic Marinara, done well, is as good as any other. Just Tomato, Garlic, Oregano and Olive Oil
Very Simple- Brine them for 2-3 hours before you cook them
I prefer an Italian Beer- Peroni is my #1 choice
If you are eating Pizza in Brooklyn- Then it's Brooklyn Lager
Robechon- le Atellier-
Pierre Gagniere - both the seafood and the 3 star
Maurice Hotel
I have been successfull with White Porcelain, particularly - Leningrad and the Purple Striped Racombole- German Red.
The bigger the clove you plant, the Bigger the head will be.
Only plant the bigger ones and make a little pasta with the rest!
You Must Go To Arrows!! It is one of the best in the country.
Whatever mixture you come up with, coat the lettuce leaves in the oil first and then your acid, etc. It will leave you a crisp salad all the time. The acid can't wilt the leaves, especially this time of year when there is wonderful head lettuce in Farmers Markets, which are normally more delicate then store bought lettuce
Scott, You really have become quite an authority on pizza!! Keep up the good work. It is always a pleasure to read your posts. Keep'em coming!
Great research Scott! Very informative!
Look forward to your future posts
Ps. Easy there, Umana.
When souffles are done they should still be a little loose in the middle. You are not baking cake!
They are done when they rise over the ramikin ( or whatever else you are baking them in- I have used flower pots. etc) about 1 inch for small and increasing more for larger. The top should be brown.
But I Never cook souffles in a water bath!!! That could have been your problem. PS:I have served more than 100 sometimes close to 200 souffles a night in one of my past restaurants. A nice sauce to finish would be nice- Creme Anglaise maybe even with a little Gran Marnier.
Enjoy,
An old Chef
go online to amazon- peppermint oil- it's also used as a natural mice repellant
Fornino will give free dough for all on Mother;s Day
Hello- Neil owns both of them
sorry for all the noise- was thinking spicy at the time, which WOULD BE BOLD!
I'll second the Terrace Cafe in the Garden.
woodchuck wood- in staten island-they deliver to alot of pizzerias in brooklyn and new york
Lately there has been alot of talk about pan pizzas. Which is your favorite? The thinner Roman or the thicker Sicilian. Both are made like a focaccia, it's the amount that is put in the pan.
What do you think the perfect thickness is?
Once again, I am doing so research and I need to know-
What's your favorite sandwich?
Sorry, no burgers, please ( we'll do that one later)
Hot or cold- grilled or pressed, whatever.
Meat, veggie etc.
Whatever the combination that flouts your boat
ON THIS CELEBRATORY DAY - DOES ANYONE HAVE ANY IDEAS FOR A MEXICAN PIZZA?
Just finished ordering some heirloom tomato & chile pepper plants as well as some seeds for some great Homegrown Pizza Toppings. Anyone growing anything out of the ordinary that I should plant in the garden?
Hello everyone. Please remember to have you (pizza) PI day today. March 14 or Pi as in 3.14159265
I am doing some consulting for a start-up pizza chain and I would like to know what is your favorite pizza topping and combination.
Nobody's figured out how to properly tackle this one yet: the empty pizza delivery box.* Such a great treat leaves such an unwieldy container to deal with. Do you try to recycle them? Do you throw them out? Do you make epic outsider art pieces with them? What do you do with your used pizza boxes? » More
From an email from Fornino's Michael Ayoub: "Slice is not the only one with an anniversary. Fornino is celebrating its fifth anniversary on October 20... I am offering $5 Margherita pies for five days, beginning October 19. Available for lunch and dinner, in the restaurant and for pick-up." 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004; forninopizza.com... More
Another horrible depiction of Brooklyn !!!!
I am proud to say I was born and raised in Brooklyn and I don't know anyone who speaks and acts like "wannabe" thugs. Where do they find these morons???
The level of stupidity was only matched by their vocabulary.
This guy is a complete Idiot! A disgrace to Brooklyn!!!