Franci

I asked around to people that use the fresh yeast on regular basis and it seems if well wrap to keep long time in the freezer.

Thank you, guys! An IR thermometer is already in my basket and I'll put all your suggestion to practice. One by one and come back and report. This is fun Barrytm, I'd love that! But I'll have to postpone it. It seems we'll be moving again, not sure if within the year and not sure what will be our first accommodation. But soon or later...I'd like a brick oven.

Kenneth, I measured the distance between the tiles and the steel and it's about 2 inches and 3/4. Maybe it's not clear from the pictures but I had to put the oven rack where the tiles are resting upside down (otherwise the tiles would not fit, they are 7.5x7.5 inches each one). As afterthought a stone 16-17 inches wide would have been a better solution. Anyway by moving the both racks upside down and resting the steel on top of an additional pan wrack I could bring the distance to a little less than 2 inches. And maybe I can think of ways to make it even a little bit shorter. Thanks for suggesting it, Kenneth.

Yes, the pizza was on the steel. I'll try to switch and report back! Thanks

Do you mean stone instead of steal? Putting the steel on the top shelf and moving the stone in the middle? I know this gas oven has already a lot of heat the bottom. So maybe it would make sense to invert. I'll try that, and also to see what happens in the Cadco oven that is just convection.

I did in the past but not for long...good question, I should ask around freezing for longer times.

I've not baked pizza on the stone for years! Now my kids were asking for something that resemble more the Neapolitan pizza rather than a pizza in the pan. My problem is that I have 2 ovens and no broiler. I have an ancient Chamber stove with external broiler and a small half size professional Cadco oven. Besides running out and buying an Unii oven, any improvement you think I could achieve with what I have available? Yesterday I tried with this setting. Pizzacraft steel on the middle shelf and 4 cordelite tiles on top. I picked the pizzacraft because it's 14x14 inches, perfect for the dimension of my oven and I didn't want something so heavy that would be a problem to move do the Cadco oven if needed. I turned on the oven at the max, not sure how much is the max, my oven thermometer broke and let heat for 1 hour. The first pizza, after 1 minute and 20 seconds, when I checked was already burned at the bottom, all around the rim but the top was not done. So I moved the pizza to the top broiler for other 2.30 minutes I have to see how the cooking goes with the Cadco. Any advice you could spare? Thanks!

I know some supermarkets carry fresh compressed yeast... I was thinking of buying 1 pound at a time so that I could portion it an keep in the freezer. I found an online seller in California. Any other source on line on the East Coast? I normally use the instant from Red saf but I miss using the fresh version.

This bring to my mind a trip we had in Istanbul where my (chinese) husband couldn't resist the smell of grilled mackerel and got a small mackerel full with bones in between bread. Ah, ah, he tried very hard and couldn't eat it! Talking about a chinese fried fish dish with little bones that I LOVE, my mother in law, shanghainese, used to cook all the time. I think it's Xun Yu ( 上海茉莉花茶熏魚 but I copied on Internet, my Mandarin is like baby level :-))) I think there was another recipe with scabbard fish but I don't know the name, actually if anybody could help me finding the possible recipe would be great. My mother in law English is not that great and nobody in the family (my son included) is patient enough to translate for me (or they lack the vocabulary in english)

They look great, Patrick! I made some puff pastry yesterday. So this morning we had a sfogliata alle mele

Palo, this could be a good solution, I might think about it...thanks for the link!

I read most of the threads on IP and I'm still not convinced I need one. These are my thoughts, could you help me thinking to some other reasons I need one of this? I have a 6 Qt Kuhn Rikon. I used to have a smaller Lagostina which didn't reach the 15 psi but was much more gentle on vegetables. Now I need to replace that and I want as before another small pressure cooker. I loved to cook with my pressure cooker on the induction cook top because I could set the right temperature and time every time and have a consistent result. Now, since we moved to the US, I'm back on gas and I need to watch what I have on the stove and often get distracted with the million other things I'm doing. So, I miss the induction for that. Also, if I didn't had problem with space and didn't mind spending the money, I'd like a small pressure cooker and a large pressure braiser with a wider base. I never owned a rice cooker or a slow cooker. If I'm honest the only appeal this IP cooker have for me is to be able to walk away from it and maybe a keep warm function if I don't feel to strain a stock right away but t..he dimension is the same as the Kuhn Rikon...

Outside Italy the idea is that Italians eat a lot of garlic. In reality there is a garlic phobia, you learn to cook with a garlic clove gently cooked in oil so it release some flavor and you can the scoop it out. They most of the people cannot digest it and will stay away from garlicky dishes. I've heard of pici all'aglione but I know they are particularly from an area in Tuscany, so, never had the pleasure to try them.

I don't think it's the one you are looking fot and it is not for chocolate but there is also the tango from Silikomark

Liuzhou, there is a Turkish bread that I really like, it's calle zeytinly ekmek. it has black olives, olive oil and mint. I was surprised on how well it worked. Let me know if you are any interested, I'll send you the recipe.

Today I made a pizza di scarole (top a little too thick) and a focaccia al pomodoro (tomato focaccia) for the kids

I don't let the dough rest after rolling out. In my experience it puffs if I'm very careful not making creases in the disc while rolling it out. It was my fist time trying pita bread in this oven, it was even too hot and I burned a couple breads. But I put them directly on the oven floor, no mist.

Sucrine, love it! Difficult to find it here. I like Romaine for crispiness but we like bitter vegetables. In my salad there are often rocket, frisee, hearts of escaroles and all kinds of radicchios, watercress, endives. When I'm in Italy sometimes I eat "soncino", mache, that I usually eat with boiled eggs. And something I also miss is cicorino that was very common in my maternal grandmother house, very typical in Lombardy. It's really bitter. We slice it very thin and soak in water to loose a little bit of bitterness and then dress with a oil and wine vinegar, on the sharp side, and plenty of salt.

What is crazy for me here in the US is the cost of rabbit...I don't buy it anymore. In France, ok, was farm raised but it was cheaper than chicken and many more things I don't buy anymore. To me, to eat in the US the same way I use to eat in Europe is far more expensive. Not even talking about jamon or cheese or fish...

Last goose I bought in Monaco from Formia butcher was 90 euros for a Bresse producer. It was really good. Duvel, it escapes my mind the name of that fancy supermarket in Kowloon, inside the shopping centre by the pier...I remember a very expesive poulet de Bresse there.

I feel I'm gaining a little more confidence with these Italian laminated brioches. I filled them with apricot preserve and caramelized apples

Sorry, Elsie, my post was on size of eggs in general. Also mine was more of a general answer. In this case, just one eggs with a bundt cake I don't think it matters that much, but I'm usually in the blend, weigh and put the rest on the side kind. For a shortbread or bread I might need more but for a cake, I generally use the right measurement.

If you look though the search you'll find a post of mine about it. All my current recipes use the eggs by weight. Americans large eggs are about 49 to 53-54 grams (no shell). To me, in order to have consistent results, I need to have the exact weight.

Anna, usually I always looks for faults...but this time, I'm just going to hide them from myself! I'm sure my children will finish them at the speed of the light

Anna, usually I always looks for faults...but this time, I'm just going to hide them from myself! I'm sure my children will finish them at the speed of the light