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consacrer

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Everything posted by consacrer

  1. Thanks, Prasantrin. To clarify, I am looking for a thin crust, crispy on the outside, very airy and slightly chewy inside with big air pockets. Right now, I'm pulling things out of the oven that taste like squished white bread with sauce and cheese. Bleh!
  2. Paging Brian Spangler, Brian Spangler to the white courtesy phone, please. I relocated to Seattle from Portland almost two years ago and I am missing Scholls Public House/Apizza Scholls. I am a novice, but I'd like to develop a tasty pizza that I can make at home. Realizing that my home oven will never really be able to bake up a crust close to what I can order from Apizza Scholls, I would still love to create something less bread-like and more flavorful than what I am turning out now. Right now I am experimenting in the kitchen, but help from a more experienced e-gulleter is much appreciated. Anybody in the biz willing to contribute some suggestions? I want to know what kind of flour and other ingredients I should be using (and where I can get them as a person off the street), how to assemble the ingredients properly, and how I can maximize the abilities of my home oven for pizza making. I made two different doughs tonight. Both consist of flour, water, salt, yeast, and a wee bit of honey. The first was made from a Pillsbury bread flour (I have minimal kitchen experience, so my first inclination was to use a flour with slightly higher protein content), the second dough was made from a combination of 80% Bob's Red Mill white, unbromated flour and 20% Softasilk cake flour (because when I tried the pizza made from dough #1, I was highly dissatisfied with the result). Because I started both of these this evening and have not been impressed, I am parking them in the chill chest overnight and then I'll try them out again tomorrow. After comparing the results, I'll move forward to the next round of tests.
  3. Joey's Med. Grill recently opened on South Lake Union. The lounge is open until 2am everyday and I think they serve the full menu until 1am. www.joeysmedgrill.com
  4. Mmmmm..... I am still reveling in that heavenly pizza from Apizza Scholls. We had the plain pie, which was anything but plain. I can't put words to it except to say that it was simply perfection. We got in the door right at 5:00pm and had to wait about 30 minutes for the pizza so in the mean time shared the seasonal salad and a plate of olives. Both delicious. We were seated at the bar so we browsed a book about cheese supplied by the pizzeria while listening to the happenings around us. I thoroughly enjoyed listening to people come in and demand some kind of special service. More than half the people who came in ended up walking out because they couldn't handle the intricate rules placed before them by the servers. No take out. Only one size pizza (unless you are a single sitting at the bar). No half and halfs on the house pies. No more than three toppings. No ordering food at the bar unless you eat it at the bar. No waiting inside the restaurant. No delivery. When they run out of anything (pizza dough, a specific topping, speciality drinks, etc.), that is it. No one gets special treatment. It was beautiful. Of course, when the pizza arrived, all other things slipped aside and I discovered perfection.
  5. Hmm, do you know what happened? Are they getting too busy to do farmers' markets anymore? Thanks for the update, Elizabeth!
  6. Thanks for the advice! I'll report back here when all is said and done.
  7. Okay folks, I am headed to Portland this weekend including a visit to Apizza Scholls. What is the best tasting pie in the place? I am usually a pizza purist and stick with just cheese or a very select few ingredients, but my gentleman companion likes the combination pizzas. Any recommendations, be it the pizza to pick or the best time to go?
  8. I just thought of another really wonderful potato salad. Its from Noah's Bagels. If you order a bagel sandwich, there is an optional potato salad on the side. It is another red potato version. Red potato, without much mustard, is my favorite type of potato salad because it tastes so light and fresh.
  9. I'm headed to Portland this weekend and thinking of checking out the market. I haven't been yet this year and I am so excited! I can't recall the name of the vendor, but last year there was a gal selling organic vegan truffles. Soooo tasty. I will have to bring some home with me, along with a variety of cheeses from several of the different vendors. In addition, I am going to make sure that I visit Apizza Scholls for the first time. After reading through the pizza threads here, I have been yearning to take a trip down just for the pizza. Our usual tradition is Flying Pie or Hot Lips, but I have a feeling that Apizza Scholls will be well worth a try.
  10. So has anyone heard the dish about who won? Waiting until August is just cruel. I am happy to hear conjecture as well as fact. I just want to hear SOMETHING!
  11. Thanks for the welcome! You folks have a lot of great things to share! I am excited to come aboard! I have been watching some of the pizza threads for some time. If you ever plan a taste test in NY, count me in! As for the topic at hand, I am all about personal freedoms, providing that you aren't harming anyone else. As far as I'm concerned, bring on the happy shrooms at your pleasure, government mandate or no. Just don't harvest them by torturing or enslaving other creatures who happen to have a well-developed nervous system. I'm sure it would trouble me if the government started banning things that I hold near and dear for a moral imperative I don't agree with. I just figure that we are an animal advanced enough that we don't need to abuse other animals for gluttony's sake. I can gather plenty of sustenance without foie gras. For that matter, I am very much the glutton without foie gras. But to each his own and I understand that liberty is what holds this country together. Banning foie gras doesn't support human liberty and that is a very unfortunate thing.
  12. Maybe it is just my own personal confusion, but haven't we been limiting in one form or another what people can and cannot put on their plates since before we had plates? While I agree that it is a waste of time and money for the Oregon legislature to bother with this sort of issue, I am far from put out over the whole thing. If it means that another sentient creature can avoid some unnecessary torture and death, then yea, sure, leave that one particular item off my menu. It isn't anything I'll get upset over.
  13. Oh, YES! Larry's Market does still make this wonderful blue cheese potato salad. They call it True Blue I believe. I am trying to recreate it in my kitchen but have yet to succeed. It uses red potatoes, water chestnuts, and celery seeds so it tastes very fresh and crisp. This combined with the blue cheese dressing and green o's is Mmmm Mmmm delicious!
  14. Well, I've never been to Mae Phim, but my favorite Thai food is Buddha Ruksa in West Seattle. Delish. http://www.buddharuksa.com/ My honey and I had take-out from there this evening and we ended up both overeating, still having leftovers, and only spending $18.00 incl. tip. The one thing you can't miss if you go to Buddha's is this fantastic dessert of bananas in warm coconut milk. I can't remember the name of it right now, but it is amazing.
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