pizza man
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Everything posted by pizza man
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Please tell me I'm not gonna have to drag my agoraphobic a$$ back in there just to find out what is wrong with that oven...
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I suppose this would have been to over the top. http://en.wikipedia.org/wiki/Blood_Feast
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Was it really broken, as in cracked or something? Or, was it just not in service? I have a personal interest in the quality of these ovens, that's why I ask.
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I lived in Miami for a couple years. The absolute best cuban is Puerto Sagua http://www.yelp.com/biz/puerto-sagua-restaurant-miami-beach Not sure if it's still there, but if so Automatic Slims/Al's trailer park is a fun place for drinking, and not poshy or exclusive.
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I guess kids would be welcome at the communal table? I'm talking under the age of 11...
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Boulette's Larder in San Francisco has one of these communal tables, (I think it's actually the only table). It seems to work for them, but it's not for me.
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Italian sausage braised with carrot, potato, boston lettuce, parsley, and breadcrumbs... RC cola
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Rocks, What was it about the oven that made you expect more from the pizza?
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http://profile.myspace.com/index.cfm?fusea...endID=106105507 It gets weirder...
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2 eggs over easy home fries
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"The Gates of Hell lie waiting as you see There's no price to pay just follow me I can take your lost soul from the grave Jesus knows your soul can not be saved" Maybe the Slayer burger is finally available?
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Pizza - The Best Methods And Techniques to Make it At Home
pizza man replied to alan7147's topic in Shopping and Cooking
small mugnani oven, burning oak. made 30 pies in about half an hour. -
Well, no thanks to the people here, ( ) the lamb roast was a success.. 36 lb lamb cut into quarters, brine for 24 hours with lots of salt, lemon, ginger, cinnamon, peppercorns, bay leaf, parsley, celery, leeks, and garlic. Roast in the caja, turning once and adding sliced lemon, for just over an hour, to an internal temp of 150f It was pink juicy and succulent.
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Pizza - The Best Methods And Techniques to Make it At Home
pizza man replied to alan7147's topic in Shopping and Cooking
made pizza at a friends house last night.. -
Looking for Vietnamese & Maryland-style seafood
pizza man replied to StephanieL's topic in Help Needed
Eden Center is a long walk from Falls Church Metro. There is a crab shack near the entrance, and it's pretty good. -
I'm roasting a lamb in one of these things on Friday, 30lb. Anybody have any tips, suggested marinades, cooking time, or words of warning? Thanks.
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Although I haven't been in months, I have enjoyed the mussels at Argia's, many times.
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Pizza - The Best Methods And Techniques to Make it At Home
pizza man replied to alan7147's topic in Shopping and Cooking
Yeah, that is true. The yeast was last fed on Wednesday evening, right before I put it in the fridge. It's been slowly bubbling ever since. Now it's warming up to room temp. Tomorrow morning I will wash it and feed until Tues, when I'm next baking pies... Or was it the record? The ring wear stinks, for sure. Then again, I've had a few. Maybe it's me -
Pizza - The Best Methods And Techniques to Make it At Home
pizza man replied to alan7147's topic in Shopping and Cooking
You know what's cool to use when making pizza? Ramones records and natural yeast! -
I'm confused. Did you like it or not?
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Finally made it out to Il Pizzaiolo. Amazing pizza!! A friend and I shared the Margherita DOC, Sausage and Rapini, and a Provola, (I think that was the name, with fresh tomato, arugula, smokey cheese, (scamorza?) and shaved grana). It's really the closest I've had to the pizza I ate in Naples, Gino Sorbillo in particular. The restaurant and oven are both very aesthetically pleasing, and the wait staff isn't half bad either! Highly recommended, worth the trip.
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Well then, I guess it's time to go back!
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I like to make a grilled cheese on an actual grill with a live flame. Crusty homemade bread, sliced buffalo mozzarella, sliced black truffle, salt and olive oil. Used to have it on a couple menus around town...Don't know if it still is.
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Did I say Petit Basque? If I didn't I meant to. Fontina Val D'aosta, (not fontal) is really good too, especially on top of a pizza with wild chanterelles.
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It's rather ominous, the face to face thing.