Has anyone tried this plant based "Beyond Eggs" that on sale at whole foods in California? They say that this thing wowed Bill Gates and he's backing it. What's it like? How close does it come to the real thing? What's it made of?
Fellow Slice'rs, I'd like to introduce a video I found on YouTube. It's a documentary film produced by BBC2 that aired in July 2011.
For the most part, it is about how the camorra is destroying the Naples with drugs, homicides, extortion, corruption, etc by following the lives of two ladies who lead the fight against them. There is a couple of spots where it might be of particular interest to us as consumers of what we trust to be fine neapolitan goods.
As a slice'r I found it alarming when the prosecutor lady mentions the camorra's migration to legitimate business sectors such as mozzarella production. The video also includes testimonies of local farmers who believe that the soil and water supply are contaminated by camorra's toxic waste dumping overlooked by politicians, and goes on to claim that crops, livestock, and even human lives have been lost.
Here's BBC's description of the film and the link to the vid.
The Camorra, the Naples mafia, is Italy's bloodiest organised crime syndicate. It has killed thousands and despite suffering many setbacks is as strong as ever. It is into drug trafficking, racketeering, business, politics, toxic waste and even the garbage disposal industry. Naples's recent waste crisis was in part blamed on the crime syndicate. Its grip on the city is far reaching.
Talking to Camorra insiders who have never spoken to the media before, and drawing on interviews with Camorra victims who are fighting back, reporter Mark Franchetti investigates Italy's deadliest mafia to learn how it has survived so long in a country at the heart of Europe and what it will take to defeat it.
I stumbled across this video on youTube.
Looks like a commercial for some german bakery using sandpainting techniques with flour. Does anyone know who this artist is?
If anyone's ever made custard-based ice cream, or 'frozen custard', you'll know what I'm talking about. The whole.... scald-the-cream-in-sauce-pan-then-pour-just-a-portion-of-it-into-the-egg-mixture-and-then-back-into-cream-and-stew-over-again routine. Cream is heated to cook at the same rate as the yolks and the whole mixture is heated again to... make custard I presume? Way too time-consuming, not to mention requires constant stiring and attention.
Is this altogether necessary? Well, what if you were after the eggy, yolky flavor in your ice cream but not so much custardy texture? Assuming pasteurized eggs are used, why not just blend away the egg yolks & sugar while pouring scalded cream in a thin stream much like blender hollandaise? You could scald the cream in a microwave oven which renders use of sauce pan and stove obsolete. You also won't to chisel away at burnt milk solids along the side of your pan. The whole process shouldn't take any more than 5 minutes? Would it make a huge difference in final texture?
Please share your thoughts.
Lactobacilli. They're the little guys producing the pleasantly fragrant sourness in dairy like yogurt and sour cream, right?
I've been pondering cultivating my own sourdough culture for home baking, and from what I understand most wild yeast cultures do contain some form of lactobacilli. I was wondering if anyone ever tried incorporating lactobacilli present in yogurt to sourdough.
Please share with us your experience/know-how.
Chefs enjoy when their food's the primary topic of discussion, but at Pizzeria Vetri, it's the oven that captures the conversation. Six feet across and four-plus tons on the scale, the Renato Riccio-made beast is definitely a looker, but it's the peculiar schematics—dual facing mouths, with counter on one end and kitchen on the other—that allows peel wielders to shout orders into the oven and have them float out the other side. Calling up a Caesar or checking in on a calzone? For best results, yell directly into the fire.
We've all met gnocchi before. Those potato-based pasta pillows that at their best are light and bouncy, though more often then not come off as leaden and heavy. Well, those gnocchi are another story for another time. Today we're hear to talk about their even pillowier, and—most importantly—far easier-to-make cousins, gnocchi à la Parisienne. If you ask me, they're tastier, as well.
Today at Grub Street (New York Magazine), Robin Raisfeld and Rob Patronite drop a huge list of "101 Awesome American Pies (and Slices)". Unsurprisingly, Slice'rs will find many of these pies familiar. But there are some serious omissions in this list, and plenty that don't quite seem worthy of inclusion.
Forcella, the NYC pizzeria known for its deep fried montanara pies, is offering customers free make-your-own-pizza sessions at its three locations throughout New York City. All you have to do is call ahead and make a reservation for your one-on-one session with pizzaolo Giulio Adriani, who will guide you as you stretch, toss, top, and cook your very own Neapolitan pie.
If you are not lucky enough to live near Stella Rossa Pizza Bar in LA, you are in for a treat! This is one of the best pizzas I've ever had.
A bonafide tomato/tomato sauce enthusiast, I'm certainly guilty of dismissing white pies as 'boring.' That's until I tried the Bianca at San Francisco's Ragazza. Chef Sharon Ardiana blends sharp, aged provolone, preserved Meyer lemon, and a straight-up dangerous onion crema to form the Bianca's base. This is topped with a sprinkling of snappy fresh arugula, and a pour of extra virgin olive oil.
An homage to owner Jon Mangini hometown of New Haven, Conn, San Diego's URBN Coal Fired Pizza/Bar "apizzas" are large, thin and served on sheets of wax paper on trays. The ever popularMashed Potatoes pizza is more than starch-on-starch. For this edition of Top This, we learn how to make the Bacon topped and Breakfast version of this intriguing pizza.
Toast has a sizable brunch menu that puts some crafty twists on morning staples like pancakes, waffles, and omelets. The exception to the everyday American approach to dining, though, is the Ahi Tuna sandwich ($11.00).
As Neapolitan-style pizza prices rise and a rise, former Restaurant Michael Mina Chef Anthony Carron dreamed up a restaurant concept that would bring the prices back down. How cheap? $6 for a 12 inch Margherita cheap! Instead of skimping on ingredients or wood fire ovens, Chef Carron partnered up with Adam Fleischman of Umami Burger and Allen Ravert of Mexicali Cocina Cantina, to create an authentic as possible fast-casual Neapolitan pizzeria.
The Mast'Nicola at Kesté is all about the crust. Nothing more than a stretched crust topped with a thin scattering of Pecorino Romano, a few basil leaves, and some thin strips of lardo, it's what Caporuscio calls, "...the original pizza. What they ate before they had tomatoes in Italy."
"So is lardo essentially just....fat?" Someone recently asked me. Well in a way, yes, but really, it's so much more—pure pork fatback cured with salt and other spices such as rosemary, pepper, and garlic. The Lardo Pizza at Mario Batali's Otto Enoteca in New York City's Greenwich Village is an ode to the rich, slightly musky, creamy, silky perfection that is lardo.
There is something alluring about a golden egg yolk running all over your pizza. At Jean-Georges Vongerichten's Greenmarket-inspired ABC Kitchen in New York, Chef Dan Kluger takes breakfast pizza to new heights by placing an oh-so-runny farm egg atop his earthy wild mushroom, Parmesan, and oregano pie. Did we mention that he throws a little homemade ricotta and tangy Tomme-style cheese in there for good measure? It's a pizza I'm definitely going to want to make at home.
The Baked Potato Pizza at PeteZaaz just might be the perfect solution to your Saint Paddy's Day pizza needs. The pie adopts everything you love about a loaded baked potato: cheddar, scallions, bacon, and crème fraîche.
While mozzarella will always be pizza's main squeeze, one of the most appealing aspects of pizza is its versatility. A round of dough invites all kinds of unique flavor combos and topping experiments. Here are eight cheeses and topping suggestions that will make you rethink going straight for the mozz.
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photograph: J. Kenji Lopez-Alt] Since opening a month ago, we've had a great first look and 'Top This' recipe post from mid-town Manhattan's newest Neapolitan pizzeria, Don Antonio. The Antonio Starita and Roberto Caporuscio pizzaoli partnership here guarantees that the pizzas are gonna be the real deal, but when I saw the Girella ($21), I had to get my mitts on it. Why the Girella? Because this roulade of mozzarella looks freakin' awesome:...
When we editors are out on eating tours, like we did with Ford Escape in Napa a few weeks ago, we tend to map out our own itineraries. But Serious Eats overlord Ed Levine does chime in with opinions from time to time—and when he does, they tend to be pretty spot-on. "Redd Wood is Richard Reddington's new pizzeria," he emailed us. "I just met him [in Los Angeles] tonight. I had apps at his other restaurant in Yountville, Redd, and they were really good. I bet his pizza is pretty damn good. You should try it."
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg.
Creamed spinach—the kind you would order on the side of your steak at Peter Luger—along with pools of fresh mozzarella form the base of this knock-out pie, lending it a subtle, sublimely spinachy flavor. And it doesn't stop there. At Nonna's LES, they top the spinach slice with a ricotta-stuffed roasted artichokes, draped with roasted red peppers.
While the major hubs in the Pacific Northwest don't have a pizza tradition, there are plenty of passionate pizza people that have opened up shop in Seattle and Portland. The pizza landscape has changed dramatically in the last seven years, so much so that Portland and Seattle seem to be leading the charge in the pizza renaissance. And despite not having regional styles steeped in history, pizzerias in the Pacific Northwest are putting their own stamp on Neopartisinal pies through local sourcing, creative toppings, and new approaches, all of which perpetuate the evolution of pizza.
There's no denying it: People love Chipotle's beef barbacoa, and it's with good reason. By fast food standards—I might even go so far as to say by any standards—it's tasty stuff. Slow-braised naturally raised beef shoulder clod flavored with chipotle chilis and cumin, it's tender, juicy, and well-seasoned. This is, of course, only useful news if you happen to be strolling by a Chipotle when the urge for a burrito strikes, which leaves us with one answer: That's right, we're going to make it ourselves. And while we're at it, why not set ourselves the goal of making it even better than Chipotle's?
In the latest installment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community, Nancy reveals the difference between the dough recipe found in the Mozza cookbook and the dough recipe she uses at the actual pizzeria.
'Pomo Pizzeria Napoletana is situated in the Borgata, a faux Italian plaza built about 20 years ago in the heart of Scottsdale, Arizona. Stefano Fabbri opened the restaurant—the valley's first VPN-certified pizzeria—in February of this year with his Acunto Forni brick oven as the prominent centerpiece. This 6,000-pound beauty was hand-built in Naples, shipped across the ocean, and then brought all the way to Arizona.