pizza man

There are a few factors that could have contributed to your "soggy", "floppy" pizza. 1) the mushrooms are added raw, if sliced to thick they can give off quite a bit of moisture during the cooking time..The longer the cook time ( well done, 4-5 minutes?) the more moisture will be released. 2) Perhaps the olives were not drained sufficiently. This would be evident if you saw brown liquid on top of the pizza. 3) improper draining of buffalo mozzarella. Unlikely 4) improper draining of tomato. Also unlikely 5) dough stretched too thin in the center. Was the Cornicione larger than usual? 6) Oven air temp vs. floor temp. If the oven was improperly brought up to temperature, the floor could be cold, resulting in an underdone bottom.

yum!

hopefully we will have some Spaetzle with sauerbraten, marrow dumpling soup..bratwurst, cabbage and noodles.. Gott in Himmel, It's German season. Hope the wife can be convinced to cook.

tempting..

Probably Carribbean cuisine, wherever you Argh.

As of 5 o'clock this evening, RedRocks will be open on Monday nights. Come check it out.. Cheers, -E

I guess "everybody has their own way of looking at the world". Even when it comes to pizza.. Rock on, -Shango

interesting take on same subject as this week's column http://www.pizzamaking.com/forum/index.php/topic,5482.0.html meh..

Hey there, RedRocks is open for lunch as of last Tuesday.. Open @ 11 Tues thru Sun.. Look for Monday nights soon.. Cheers, -E

Uh, You do know that Jerry Corso has been back in Seattle for about 8 months now?

your going to need about a 5# of leaf lard for about a quart, or slightly less, of rendered fat. make sure you add some water to the pot in the beginning. Also be careful not to brown the bits at all as the finished lard will take on a "porky" flavor. -E

Nighthawks at the Diner-Tom Waits.

I am posting this for a friend.. RedRocks wants to open this week. We need waiters.. Apply in person.. 1036 Park Rd. NW DC. or you can send me a private message w/ your info and I will forward to James. Thanks.

shampoo (estrella and fanta limon), Gin and tonic w/ lots of lime

cold beer. Just like always..

What about Tallula or Eatbar?

the kids had chicken nuggets, buttery green beans and spanish tortilla. I'm having whatever they don't eat, and dominion summer wheat beer.

Uh, if you don't mind going to VA. Banh Mi choices abound..Suong Que, DC sandwich, Houng bin..etc.. Banh Mi, super cheap and twice as tasty!!

I swear I saw 1 of these places in an airport somewhere..

I've had their "neapolitan style".. in my opinion, just ok.

She really looks like she is enjoying that cheese..

I'm sure somebody already said this; "The cook, the thief, his wife and her lover" I think that's the name. Or, Day of the Dead. perhaps Soilent Green..

*edit* Maybe June.

Any one of the chefs who has signed my paycheck..

I have a simple henckel box that I use at home. Contents; one circular steel (hardly ever use it) one 10" chefs (nice and heavy), paring knife (probably use it the most), one really long flimsy "filet/slicer?" (piece of crap never use it on purpose and the tip is broken off), one super great serrated bread knife, one ok utility knife. I also have; one kyocera ceramic knife (great for fresh tomatoes) chefs 6" one really old misono (great knife, needs to be polished) chefs 12" one global curved tip utility knife (AWESOME) you can use it for anything; although, it takes a little practice. and last but not least one masahiro molyvanadium(?) stanless 8 inch chefs, simply sublime. Cleavers are really fun too. Masahiro makes an amazing boning/filet knife as well (but $$) funny thing is I don't like to take my knives to work because some bozo will inevitably break it. My advice; just use the ones supplied at work.