Love To Cook...Charcuterie...Naples Pizza...Real BBQ...French...Breads...Chinese...Cut, Grind own meat...Fully stocked pantry...Great Kitchen...Etc

  • Location: Coeur D'Alene
  • Favorite foods: Peking Duck, VPN Pizza, Smoked Q, Beef, Hearth Breads, Sauces, Salumi and more
  • Last bite on earth: Peking Duck with sweet crepes, hoisin, cilantro, scallions...eyes go backwards!

Paulie Gee to Open a Baltimore Location with 'Pizzablogger'

It is a little earie that the facade of this building is similiar to a famous place, Phoenix's Pizziera Bianco...Good vibes here! RJelli

Many thanks to Kenji

KJ...As usual, your knowledge of the whys supercedes the traditions that many of us have relied on in the past...Our bird turned out almost perfect...Thanks, RJelli Happy Holidays to All!

Farm to Factory Tour of Bianco DiNapoli Tomatoes

Yowzer...I have a #10 can of Bianco DiNapoli Tomatoes at my home in Coeur D'Alene Idaho...I received these because of unusual personal circumstances under the direction of a friend in Portland, shipped from Phoenix...I am not sure they are available to all, but whoever pulled the strings, thank you, thank you, thank you...In the next week or two, I will be using these on my Neapolitan Pizzas...Will advise to the expected great quality of these tomatoes...Yeah! RJelli

The Food Lab: How To Make The Ultimate Turducken

The sausage would have to be raw and fresh...RJelli

The Food Lab: How To Make The Ultimate Turducken

What about using two kinds of sausage, ie, sweet italian, hot italian, andouille, hot links, country, chirizo,etc. ??? RJelli

The Food Lab: How To Make The Ultimate Turducken

KAJ...You do it again...Will have to try this one...Fantastic way to take a classic and make it a super classic...You have greatly improved the problems with texture and enchanced the flavor meter...Thanks, RJelli

The Food Lab: The Truth About Brining Turkey

Kaj...Love it...I will salt my bird this year...And that indicates my loyalty to your expertise...Thanks, RJelli

Farm to Factory Tour of Bianco DiNapoli Tomatoes

Chris excels again...Anyway to get my hands on these tomatoes? RJelli

Chris Bianco's Pizza Cookbook

No doubt his insight will be very rewarding...Wish the book was published now...RJelli

Building a Pizzeria: Pizzicletta, One Year Young

Caleb...After reading all this, there is little doubt you will always do well...I looked at your menu...great stuff, mostly small batch stuff...But what really stands out with me is your demeanor...You will always do well...Congrats, RJelli

The Pizza Lab: Three Doughs to Know

Scott123, I believe you are jealous of Kenji's ability to explain the art and science of cooking...No doubt, you understand pizzas, but I would suggest you tip your hat to Chris Bianco, a true pizza guru, who said, "The best pizza is not the one you are told is the best, but the one you think is the best." Let it go. RJelli

The Pizza Lab: Three Doughs to Know

Thanks Kenji for another great break down...You always cover the bases and teach what makes things do what they do...RJelli

Ever Tried Peanuts in Coke?

I worked in a grocery store in Idaho in the 60s, and we used to put a small pkg of salted nuts in our 12oz coke...This happened all the time...RJelli

Is College-Town Pizza A Recognizable Style?

No doubt that college town is a pizza...It may be pizza shops of less than 5 total, but the styles are unique to their backgrounds and understandings of what pizza is...It is since then, that the styles have been named outside of the large cities where pizza grew in the 20th century...RJelli

First Look: Nicoletta, Michael White's New NYC Pizzeria

Has anyone tasted one of these...Not traditional Neopolatana, but they may be really good! He definately knows how to pair flavors...RJelli

Pizza Obsessives: Pizzablogger, Raw and (Mostly) Uncensored

Great Job Craig...It seems lately we are getting closer to the evolution of pizza, by these interviews, and others...I look forward to your interview of Omid and Scott, but Adam, someone needs to interview Craig...Not only multi-talented, passionate and well-spoken, but his desire for excellency obviously continues on to today...His transformation in the pizza world over the last couple of years is phenomenal...The tip of the iceberg, a ******* WFO in your garage!...I am sure his wife is 1000% OD'd on pizza too...But it is all good for us...Thanks

'The best pizza is the one that you like, not the one I tell you to like'

Just to add to my previous comments...I had the pleasure of talking to Chris on the phone for 20min (from Idaho) and at his pizzeria for about 10min (two months later) before they opened the door that afternoon...He is Humble and really does Walk the Talk...

Secondly, my experience in 1988...His pizzeria was at the back of a gourmet grocery store...I ordered something that was on the menu, but wanted red sauce on it...He looked at me a little puzzled, but said okay...When I picked it up, he had dumped about 1/2C of red sauce on top of an already cooked pizza...I thought that was a little different, so, I just spread the sauce throughout the whole top...I remember my friend looking at me a little different, saying he wondered how good this pie was going to be...Being from small town Idaho, I wondered too...I was amazed at how good the pie tasted, not having any idea of the difference from a factory pizza to a ny/neopolitan style pie...Now, fast forward 24 years, I know that I was priviledged to have experienced what I did...


'The best pizza is the one that you like, not the one I tell you to like'

Chris is one of the best...He sees things for the right reasons and puts them in their place...I was fortunate to have the opportunity to eat at his place in 1988, and have since eaten at his current location...Special, is what it is...As he said, we need to be connected, not competitive...Thanks for the wisdom, Chris...

The Best Pad Thai in Chicago

I love to make Pad Thai...Your descriptions and pixs offered some new ideas of presentation...The balance of sweet, hot, bitter, salty and umami is the challenge..I prefer cilantro over thai basil, whole peanuts over crushed, seasoned, woked, tofu, chix and shrimp, and never mixed all together...There are so many ways to prepare the dish, like pizza, it what you and yours like that counts...Thanks for a great representation of Pad Thai...

My Pie Monday: 'Mootzaleppo', BBQ Brisket, Dutch Oven Pizza and More!

My Pie Monday: 'Mootzaleppo', BBQ Brisket, Dutch Oven Pizza and More!

Thanks for bringing back pizza slice Monday...It seems to have been missing...

Daily Slice: The Mootz at Paulie Gee's, NYC

Paulie Gee continues to rock...Here's to Paulie!!


Poll: When Do You Like Basil Added?

Half pre bake under sauce, other half post bake on top...It infuses the sauce and you get the fresh taste on top...

The Food Lab: Can You Rescue Poorly Stored Mozzarella?

Thanks Kenji...Will try on my next pizza...It will provide more flavor for the mozz, hopefully not too wet for us home folks w/o WFO...

Go Paulie Gee!

Congrats to Paulie...Go with your Passion...RJelli

Pizza Sauce Enhanced===Challenge!

I would like all of you pizza folks to try something. I believe you will be pleasantly surprised. Divide a 15 oz can of your favorite tomatoes, DOP's, crushed, chopped whole...whatever you use, make your sauce your usual way...cooked, uncooked...seasoned, unseasoned, and add 3 chopped anchoivies to one of the sauces...mix thoroughly....Now, make two Margherita Pizzas, one with each sauce, serve to several people, not telling them the difference (people hate anchoivies), and ask them which one is better...I think you will be pleasantly surprised...Let us know, RJelli

Back Pork Ribs as a Rack for Roast Turkey

Today I heard about using pork ribs as a base for roasted turkey. Just remove the membrane, salt and pepper ribs and place in the bottom of the pan...Roast a turkey, however you do it, on top of the ribs...It is supposed to be delicious...Has anyone else heard of this being done before?...Personally, I would not eat the ribs until Sunday, --Leftovers---, but the ribs would have a special flavor...Also, your gravy would have pork fat in it! RJelli

Pizzaiolas Impact on Your Favorite Style of Pizza

All of us have learned techniques from pizziaolas around the world. Which pizzaiola style has affected the way you make a pizza or which pizzaiola style has dictated why you like a pizza (if you do not cook)? And lastly, if known, name the pizzaiolas who you think are the best. RJelli

Need Help with Pickled Herring Recipe

I am making pickled herring from salted herring and I cannot get a real fishy taste out of the salted herring...Have soaked in water for up to two days (which makes the herring too soft, no texture), have soaked less time, have soaked in milk and still cannot remove the off taste...Does anyone have any ideas on what to do to solve this problem? Appreciate your feedback, RJ

The Serious Eats Pizza-Making Guide

Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More

Ed's Cosmic Pizza Blab: Sauce

What about sauce, the oft-forgotten or rarely mentioned pizza element? Sauce is most often mentioned as an unabashed negative. Canned pizza sauce is of course a no-no. But what is the yes-yes of pizza sauces? What makes good pizza sauce good? Is there only one truly righteous pizza sauce? What do the pizza gods say about sauce? More

The Food Lab: The Truth About Brining Turkey

These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best? More

The Food Lab: How To Make The Ultimate Turducken

Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done. More

We Try Every Flavor of Tillamook Ice Cream

As we neared the front of the line in the ice cream area of the visitor's center, I spotted it, and our real purpose for the visit became clear. The Ice Cream Adventure. For a mere $25.95, you can have not just some ice cream, but all the ice cream. Every flavor they've got, in what they call "a golf ball sized scoop" (traditional scoops are, well, a bit bigger than that) stacked in one platter-sized bowl. I'm not sure Erin and I even needed to speak to agree on the mission. More

Basic Brioche

There's nothing else like buttery, impossibly light brioche. This recipe, which has been only slightly adapted from Joanna Chang's book Flour, is a particularly awesome version of the fluffy dough that's the main ingredient in so many delectable treats. More

Brioche Monkey Bread

Learning to make brioche dough has allowed me to delve into all kinds of new frontiers, but I think this decadent recipe for monkey bread is my crowning achievement with the dough. I've added a caramel to the mix, and turned up the spice with ginger and nutmeg. It's definitely not diet food, and it's highly addictive. It's a perfect sweet for serving at brunch with lots of people around. Making it alone is too dangerous. More

How to Make Perfect Easter Eggs

Knowing how to properly hard-boil an egg is a life skill you should always keep in your back pocket, especially this time of year when you need to make perfectly un-crackled Easter eggs. If you want to go au natural with dyes (no offense Paas—we had many good years together on the kitchen countertop), all you need are a couple beets, some ground turmeric, and a head of red cabbage. More

Sourdough Starter-Along: Day Zero

A sourdough starter is a simple concept—let some flour and water hang around for a while, and almost magically, the correct combination of yeast and bacteria will take up residence. Over the next many days, I'll be posting daily updates on a new sourdough starter that I've got growing. Today is Day Zero, i.e., your materials list. Read this, gather your supplies (most of which you probably already have), and then come back tomorrow! More

Mexican Chorizo

The seasoning in these fresh pork sausages delivers a wildly delicious link—juicy and spicy with an earthy quality that ensures every single bite is a powerhouse of flavor. More

DIY vs. Buy: Should I Make My Own Sour Mix?

Cheap sour mixes are made from artificial lemon and lime flavoring along with corn syrup, coloring, preservatives, and stabilizers. Higher-end mixes are made with juice from concentrate, citric acid, and sugar. Despite its appearance, commercial sour mix is not made with radioactive citrus and will not give you super powers. (Though if it did, you would be able to thwart criminals by shooting a mildly irritating yet pleasant-smelling acid into their eyes.) More

Pig Candy

This candied bacon stands meaty as its saltiness combines with the rich sweetness of caramelized sugar, with just a touch of spice that may not be wholly apparent, but creates a little bite within the sea of sugar. More

Hoisin Sauce

Hoisin was always a bit of a mystery, but some tinkering in the kitchen came up with a pretty spot on replica that's sweet a first, then mixes with the tang of vinegar, while having the familiar deep Asian flavors throughout. More

Sauced: Char Siu Sauce

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu. More