Raoul Duke

Steve, I'm growing a San Marzano type tomato here as I did when I lived on Maui. They have a thick skin and do well with the insect population of Hawaii. They are large, have a very meaty body, low moisture content, minimal seed rows that are easily removed. These are not Roma which can grow and work well with some fruit characteristic changes. The San Marzano styles can be used on pizza blanched, peeled, seeded, strained and crushed. I use an immersion blender w/some sea salt and oregano. You can cook these with a bit of paste for a different sauce style.

Interesting that the VPN guide to making pizza lists canned and/or fresh tomatoes. Insuring that the tomatoes are fresh, not genetically modified and are authentic San Marzano's. It doesn't say they must be cooked for the traditional "cooked tomato sauce" you cite. Seems as though they think it's still "traditional" with freh tomatoes. I also don't know what that "pizza" taste is, maybe you can enlighten me.

Speaking of tomatoes, has anyone tried the Chris Bianco/Rob NaPoli canned organic plum tomatoes? FG, do you think a fresh, blanched, peeled and crushed San Marzano type tomato, brings something better to a pizza vs. the canned DOP San Marzano's? I can see where pizzeria's don't switch totally since they've developed a following w/the canned product, throughout the year, but certainly seasonal changes occur.

It looks great and I get the same effect with the BelGioiso cheese and Buffalo mozz. The problem for me, among other things according to the wife, is when sliced for 6-8 people it tends to run off and loses it's tip structure. The wetter cheese suits a single serving for knife and fork, as does adding an egg. More in the true Neopolitan fashion. Either way you're right, it's what you want.

Here's a link to terms for what the IOC (International Olive Council) uses in determining olive oil grades. This is also used by the USDA and is in California law for labeling olive oils. Pure isn't listed as a grade.

I've used a local fresh mozz made by a retired physician and while it was tasty it was just to "wet" for my pizza. Invariably it left the dough soggy and detracted from the overall pizza. I've tried draining it but it really didn't help. The BelGioioso seemed to be the right consistency between the local and the vacuum packed mystery cheese. The two producers (Italian & US) of buffalo mozz from Costco were about right as well. I'm working in a oven temp of 750-800 degrees.

Im using a wood fired oven so you'd have to factor in the wood costs, but I don't. I purchase 50# sacks of Caputo "OO" from a food distributor, grow my own San Marzano type tomato's, basil, oregano and source mozz from Costco. They have Buffalo mozz from Italy and N. America plus, the cow's milk mozz and grand pandano. Even with a wholesale price on flour I come in at about $3-4 for each Margherita pizza. The cheese is the budget killer here since I'm a "more is better" kinda guy.

Finally the San Marzano type tomato's get good.

If you are traveling on 101 the Paso Robles area is about halfway between SF & LA. In Paso you can stop at Artisan for a civilized lunch or go south a few miles and try Pier 46 seafood market that serves up nice lunches as well. Their Ahi sashimi tacos w/asian slaw stand out or, across the parking lot is 15 degrees C a small wine shop/deli that does some very nice tapa's, and knowledgable staff and a good wine selection, local and otherwise.

Driving from SF to LA? Which route?

I find that the cazuela is indespensible for a wfo along with cast iron. I've found that second hand stores, ie. Goodwill, Salvation Army or others, have a an unlimited supply of cast iron cookwear that previous owners minimally used. A few minutes in the wfo, when it's about 1,000 degrees, cleans them up nicely for a re-seasoning. I've found other cooking pans that are eqaully useful and after a seaon or two, can be disposed of. The price is right as well.

I assume you'll be traveling down 101 headed south so just about lunch time you should be hitting the Paso Robles area, lucky for you. In Templeton, just south of Paso is a small shopping center off (west) Vineyard Drive that has several stores. The fresh fish market that also does meals and they offer an incredible fresh ahi, sashimi taco with asian slaw in a wonton shell, this does well with a local vin rose available by the glass or a cold beer. Also in the complex is a Trader Joe's in the event you want to lay in some travel snacks. A small wine shop, 15 Degrees C, is there and offers local wines and imports. Knowledgable staff, palatable pricing and imported meats and cheeses. If you prefer San Luis Obispo I'd suggest Meze cafe for an interesting menu and tapas, wine is also available. Enjoy the trip. http://pier46seafood.com/ http://15degreescwines.com/ http://www.facebook.com/MezeWineCafeandMarket#!/MezeWineCafeandMarket?sk=info

Two weeks ago I sent back a KA 600 mixer I purchased at Christmas, for replacement. At the 6 minute mark, at a #2 setting, of mixing pizza dough it started to clunk in a nice steady beat. I was preparing 9 cups of flour for a double batch of dough with the dough hook. They were very gracious about the exchange. This mixer replaced a 400 that I didn't want to test double dough batches on. I would not have repurchased a KA except I have the additional attachments. I've not experienced any heat issues on the 600. We'll see how this one does through the summer pizza/bocce season.

Thanks Chris. Well, time is on my side since I'm semi-retired (still farming).

Chris, I'd like to do the stresa and have a wine cellar. Issue is the humidity is around 70-75%. The temp is OK at 50-60 degrees. Can I hang the stresa in a humidity of 70%+?

Olive oil... but then I'm a grower/producer.

I'll agree with Chris on his take. The fries are consistently being sliced, cooked and served w/o any sitting under a heat lamp. The staff at all I've been to are exceptional with an upbeat attitude and a willing smile, even when the place is in the weeds. I don't usually judge service or quality until after a few try's. I go alone since the spousal unit blames I & O for a bout of food poisoning. The source is still a debatable issue in our household.

Whenever I&O comes up as a topic everyone has a comparison spot they go to, usually a small one place operation. Nothing wrong with that but when I want a burger near Paso Robles, or a number of other cities, I can go to I&O, not drive to LA or SF. They're quality consistent, fresh and the staff is extremely pleasant.

Kalbi ribs a must do pupu, easy to cook and easy to grind. Maybe some pork adobo cubes. Lomi Lomi salmon fo real. Garlic shrimp are big now on all the kau kau trucks. Pipikaula. Check out recipes from Sam Choy, Roy Yamaguchi, Peter Merriman, Alan Wong...........

The "Loading Chute" in Creston just East of Paso Robles. The Rib Eye cooked over an oak grill has to be my favorite. Two good grill guys who have been there for a few years. The wood fired pizza oven works nice too. Corkage is $10 or, not at all if you're a regular since Paso is loaded with wineries and vintners. A treat to be able to take in an unlabeled bottle. We try to do this 1X a week and more often for lunch. They put on a nice barn dance as well.

If you're at the Ferry Bldg. why not go to Boulevard.

Just got the new Saveur and lo and behold on page 102 is the Gray Kunz spoon and a blurb about how Craig Koketsu acquired his.

If you want to start with something good while you wait for the book, he has shared the Shaking Beef recipe on line.

Nice photo's. Just for enlightenment of an American what's a "stonking dish"?

Handyman magazine had an article on doing this in the last 3 months. Don't remember the issue but it had some great tips and instructions. Remember, measure twice, cut once.