ORD_Buckeye
Wrong glass, Sir.
Sent this to my sister for her birthday: 5 quart tall French Oven.
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- Thread starter ORD_Buckeye
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Sent this to my sister for her birthday: 5 quart tall French Oven.
Oooh la la!
That's a beaut.
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ORD_Buckeye
Wrong glass, Sir.
Pork Chop Sandwich and a Maxwell Street Polish at Jim's Original.
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ORD_Buckeye
Wrong glass, Sir.
Last night's dinner: braised chicken thighs in dijon creme sauce.
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On st Patrick's day i made this dijon horseradish sauce that I didn't take a pic of because I was unprepared how much it was going to rule. Other than that, straight boil, point cut corned beef, cabbage, baby potatoes and carrots.
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ExpatAkronite
Cascadia Subduction Zone
Can't seem to post pics from my phone here anymore (maybe just an old fart thing) but...
Pizza. Damn near opened a pizza focused bar in 2000. Managed two Italian restaurants in the 90s with wood pizza ovens. First real pizza in Napoli 1980. Have cooked pizza with a stone, grill, cast iron skillet....
Just bought some Italian 00 flour--kind of spendy. Fermented 3 days. San Marzano tomatoes, bufalo di mozzarella, basil (margherita for the wife, pepperoni for me). Actually managed some nice char in a gas oven (been thinking about a wood pizza oven for 20 years... but think --now--the flour is more important than the heat source). So, my sage advice is (if you're into classic Pizza Napoletana)--the flour. Really kind of floored in the difference it makes.
Edit: just to have some graphics
Pizza. Damn near opened a pizza focused bar in 2000. Managed two Italian restaurants in the 90s with wood pizza ovens. First real pizza in Napoli 1980. Have cooked pizza with a stone, grill, cast iron skillet....
Just bought some Italian 00 flour--kind of spendy. Fermented 3 days. San Marzano tomatoes, bufalo di mozzarella, basil (margherita for the wife, pepperoni for me). Actually managed some nice char in a gas oven (been thinking about a wood pizza oven for 20 years... but think --now--the flour is more important than the heat source). So, my sage advice is (if you're into classic Pizza Napoletana)--the flour. Really kind of floored in the difference it makes.
Edit: just to have some graphics
Last edited:
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What's the process on the dough fermentation?Can't seem to post pics from my phone here anymore (maybe just an old fart thing) but...
Pizza. Damn near opened a pizza focused bar in 2000. Managed two Italian restaurants in the 90s with wood pizza ovens. First real pizza in Napoli 1980. Have cooked pizza with a stone, grill, cast iron skillet....
Just bought some Italian 00 flour--kind of spendy. Fermented 3 days. San Marzano tomatoes, bufalo di mozzarella, basil (margherita for the wife, pepperoni for me). Actually managed some nice char in a gas oven (been thinking about a wood pizza oven for 20 years... but think --now--the flour is more important than the heat source). So, my sage advice is (if you're into classic Pizza Napoletana)--the flour. Really kind of floored in the difference it makes.
Edit: just to have some graphics
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