Any chance at also tackling the differences between using the Swiss steel pan vs. conventional cast iron?
Will you're spot on, I "enjoyed" a pair of these in Kyrgyzstan recently and even the high alcohol to volume ratio couldn't make up for the fact that it reminded me of chugging down the old Stellas in Cairo or a San Miguel, funny and flat, though it was still a beer
@Adam. Its very basic, not so much pizzamaking as much as it is melting toppings onto Afghan flat bread, but as Umberto's is not as conveniently located to me as it was before, it works.
@ gigi256. Thanks for tip, I'll give it a shot, and who knows maybe we can spin this off into a Pizza Lab for Doomsday Preppers.
why for the love of god was the cheese on the cold side? I still shudder thinking about that 25 years later...
Any chance for a dumpling Food Lab? Preferably highlighting gyoza?
I'll second that its not the Costco ones... I'm fairly certain it was what gave me the push into making my own.
I'd call it the "dark side" of the pizza cognition theory
Obviously not the first to mention a mandolin here but for those interested I looked at mine and the OXO Good Grips V-Blade Mandoline Slicer has a 1/4" french fry insert.
I haven't tried the fry recipe out yet, but now that I finally followed Kenji's advice and ground my own burger meat (half chuck/half sirloin) I can't wait to give this a try and report back.
Kenji many thanks and I pledge to drink the kool aid upon command.
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