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From Slice

Scenes from a Pizza-Making Class with Gerri Sarnataro at the Institute of Culinary Education

I've altered the Peter Reinhart recipe to suit my taste in a WFO environment. Currently using 3.5 cups bread flour and 1 cup all-purpose. I do not use olive oil in the dough but on top as it goes into the oven. Cooking at 800 - 900 degrees F on fire brick heated w/oak. The recipe is a great starting point for developing your own taste/texture profile and preference for how the dough works.

From Serious Eats

How Far Does Restaurant Loyalty Go?

Incidents of this nature should be reported to the local health department for several reasons;
1. They provide data collection to insure it is not a widespread problem,
2. They will address the issue and not sweep it under the rug, which some institutions may do.

From Serious Eats

Served: My Plea To Tip Kindly

How about the men and women who perform your Barium enema! Let's tip them too. After all what service can be more personal? Tipping gets a little"out there" in terms of who gets what.

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From Slice

Scenes from a Pizza-Making Class with Gerri Sarnataro at the Institute of Culinary Education

I've altered the Peter Reinhart recipe to suit my taste in a WFO environment. Currently using 3.5 cups bread flour and 1 cup all-purpose. I do not use olive oil in the dough but on top as it goes into the oven. Cooking at 800 - 900 degrees F on fire brick heated w/oak. The recipe is a great starting point for developing your own taste/texture profile and preference for how the dough works.

From Serious Eats

How Far Does Restaurant Loyalty Go?

Incidents of this nature should be reported to the local health department for several reasons;
1. They provide data collection to insure it is not a widespread problem,
2. They will address the issue and not sweep it under the rug, which some institutions may do.

From Serious Eats

Served: My Plea To Tip Kindly

How about the men and women who perform your Barium enema! Let's tip them too. After all what service can be more personal? Tipping gets a little"out there" in terms of who gets what.

From Slice

It's Not Pizza Napoletana if You Don't Follow the Rules

Hey Bobby, maybe they should say "San Marzano tomatoes, originally from North America".

From Slice

Pizzeria Bianco Mops the Floor with Mozza


Is that fennel sausage cooked before it goes on the pizza and into the oven? When I was there it seemed done just right.

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Trim the exterior off of a pineapple, leave the top to grasp a hold of and dunk that sukka in a LARGE, I mean Large, MaiTai. Out west we like them BIG drinks, none of that pussy stuff east of here.

From Serious Eats

Sourdough Doesn't Always Mean 'Good'

It's Friday and I think a lot of folks on this link need a drink.

From Serious Eats: New York

Salumeria Biellese: The BYOB Hero Review

Well that explains Mario's behavior, smokin' that guanciale!

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

A stretch as condiments go, but I can't do any grilling w/o some oak for the fire and carne. I'll take apple for the salmon, hickory for the ribs. Toss in some S&P, fohgetaboutit.
Raoul

From Recipes

How to Make Spam Musubi

13 yeasr of living on Maui and what I miss the most, after leaving, is the Spam musubi. The biggest controversy there was when the State wanted to have all Spam musubi refrigerated for health reasons. No can be!

From Serious Eats

Are You Affected by Rising Food Prices?

Any item that is not seasonal will be carrying a higher price tag, simply because of the transportation costs and, if used, fertilizers manufactured with petro-chemical products. Locally grown items here remain fair in price, cilantro 3 bunches @ $ 0.99, green and red leafed lettuce $0.88 per head, cabbage $0.25 per pound, olio neuvo (EVOO) $24/liter. These are super market prices and the farmers markets will be in the same range, +/- depending on the season/product. Located on the central coast of california.

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