Binko wrote:A couple weeks ago, the Shop & Save at Archer and Central had some flour in their clearance bin. It was "Selzione Casillo Farina di Grano Tenero Tipo 00" for a buck twenty-nine a kilo. Seemed like a good deal for 00 flour, so I bought two.
Cathy2 wrote:Binko wrote:A couple weeks ago, the Shop & Save at Archer and Central had some flour in their clearance bin. It was "Selzione Casillo Farina di Grano Tenero Tipo 00" for a buck twenty-nine a kilo. Seemed like a good deal for 00 flour, so I bought two.
Exactly what I did, though it was 69 cents a package last Saturday.
BTW - I made your Chicken Paprikash a few days ago, because I had not made any all winter.
Thank you for your contributions. I appreciate your notes on the use of this flour.
Regards,
Cathy2
Binko wrote: white pizza [sour cream, garlic] with walnuts, rosemary, bacon, black pepper, the above mix of cheeses, finished with fresh scallions
Is there a primer on posting pictures?
dukesdad wrote:Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!
ronnie_suburban wrote: Images must be no wider than 800 pixels in order to display correctly.
dukesdad wrote:Is there a primer on posting pictures? I tried for an hour yesterday without success. I also looked on the site for directions.....no joy. Help!
Binko wrote:ronnie_suburban wrote: Images must be no wider than 800 pixels in order to display correctly.
Ah! Well that explains why some of my images bleed over the edge. The message board software will accept photos up to 1200px a side, so I always assumed that was the maximum.
thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.
thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.
thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.
JoelF wrote:I wonder how that whipped cream base works with the 800F+ temps of my Ooni -- will it just vaporize?thaiobsessed wrote:We made a really nice pizza last week with a new combo--leftover PQM porchetta (we had ordered a porchetta for the holidays to cook at home), roasted shitakes and pistachios/olive oil on a whipped cream base with fontina and mozzarella.
Cathy2 wrote:Anko wrote:First attempt at Kenji's new Detroit-style pizza recipe:
http://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html
This stood out when I read through the article:Detroit pizza is unusual in two ways when it comes to cheese. The first is the use of Brick cheese, a high-fat aged cheese from Wisconsin with a uniquely tangy, salty, buttery flavor that's hard to replace with alternatives. The second is the edges. If you've ever been to Pequod's or Burt's Place in Chicago, or, better yet, had a pizza from Windy City Pie in Seattle (incidentally, the best Chicago-style pan pizza I've ever had anywhere, including in Chicago), then you're familiar with the concept of a crispy, blackened cheese crust—the shelf of crisp, lacy cheese that surrounds the edge of the pizza. This is where the real magic of Detroit-style pizza lies, and, as I found out, getting it is not exactly straightforward.
lougord99 wrote:Sort of Napolean crust refrigerated for 24 hours. Topped with mashed potatoes ( white potatoes with garlic cream and butter) homemade bacon, parmesean and after cooking green onions
lougord99 wrote:Sort of Napolean crust . . .