When I travel to Italy I always try the pizza. But I have flown to Phoenix from Seattle, specifically for Pizza Bianco .
Eggs on pizza is great, as long as the other toppings work with it.
Salted in advance. Baked at low temp until the core is about 120 deg, Then finishing on a hot grill flipping three times for the perfect crosshatch grill marks, Finishing at medium -rare.
Rested and served with melted butter and fresh ground pepper, And Sides of choice.
Oh and a nice Pinot Noir.
I'm actually in the middle of making my first recipe from the book, the chicken wings.
I don't do a lot of deep frying at home but I'm hoping for the best.
I have had a wood fired oven in the backyard for 10 years. Its rare for me to make anything other than a white pie any more..
AND... what is "cold pack cheese" I did a web search and found it looks like it maybe a sort if processed cheese in a tub, but it must be a regional thing. Because I have never seen nor heard of it. And its not in any stores in my area.
But I suppose I can tune up my go to mac and cheese recipe with Andouille, Jalapeno and habanero.
As for the carrots, what size and cut are you looking for? Or really a measurement of some kind like a weight amount, or how many cups.
Are the carrots like part of a celery-less mirepoix , or are they cut bigger to be part of the stew?
I have a good Idea, but I'm curious.
Oh on a pizza
I nice looking mirepiox.
Rib-eyes, I have some in the fridge right now.
Really Dicks sucks.... Hungry and drunk at midnight...They may hit a spot.
Buts that's it..
A automotive forum that I participate in, is having a impromptu sandwich making competition ending this Sunday. So you make a sandwich and post pics and ingredients.
So this week I have been giving a lot of thought on how to best "stage, style and photograph" my entry. Because the most important thing is, it has to look good.
So anyway I had to chuckle today when I saw this story because of the relevance.
Some Reissdorf Koelsch .
Back in September of this year, the family went to Rome for vacation. My brother in law is Roman born and raised and he took us many places, but one stood out, it was a small place in the hills in south Rome. It was packed, nobody spoke English. The BIL had to order for everyone, many courses, it was divine. I will never forget it.
I use semolina flour to keep my pies from sticking to the peel.
Really you two? " Gimmicky " "amateur hour". Well for what it's worth, National Pizza Week was formed in the mid 80's by Reagan and the Department of Agriculture.
And to answer your question Meredith. Yes I saw plenty of coverage in the "regular" media. That's how I leaned of it and the Reagan part.
As for my pizza party last night it went well, A little cold outside but no rain. I prepped inside and then cooked out in the WFO. Made 12 pizzas with 3 different dough's two of which I never had tried before. One was an" American style" dough like a Papa John's, it turned out good a nice flavorful crust with good voids. The other new dough used a poolish preferment. It turned out like a good New York style pizza dough with a nice tender crust, it performed well and looked good but the crust lacked real flavor. The next time I make it I will try a little more salt. But that will probably be inside as there is snow in the forecast.
I add it to anything that needs a little spice, but a marinade is a good vehicle.
The classic Baguette, never turns out like I want. Now Ciabatta I have got that nailed. I think that's why the Baguette frustrates me so much.
My Shun chiefs knife.
17th Street BBQ
My shun chiefs knife it really holds an edge.
Just as it is..