ghost

If the dough contracts when you try and stretch it out... let it rest on the counter for 5-10 minutes. That should do the trick. Also, try and use flour with the highest gluten content you can get if you are trying to get a NYC style pizza. I like Sir Lancelot High Gluten. It works great.

Anyone know of a butcher in Baltimore where I could possibly get veal bones for stock and wet/dry aged steaks? I can't seem to find any. mike

I've been watching the lineup of cooking shows that Discovery Home channel has been airing. Chef at Home & Cooking in Brooklyn seem like a breath of fresh air when compared to tired format of many shows in Food Network's "In the Kitchen" lineup. Sure Good Eats, and dare I say it, Emeril Live, are unique, but they aren't part of the "In the Kitchen" block. The shows in that block are so cookie cutter in their format it's rediculous. I'd take Great Chefs, Yan Can Cook, or America's Test Kitchen over Rachel Ray any day. What shows not on Food Network do you think deserve more attention?

I grew up less than a mile from taconelli's. It's really not that hard to get to. Get off 95 at Allegheny ave, go straight down richmond street south, and then make a right on Ann st followed by a left on Belgrade and finally a left onto Somerset. Its only like 2 miles from the exit ramp if that. You usually have to call 24 hours in advance to order your dough. Personally I like the greasy pizza at lorenzo's on south street best of all. But Tac's is good if you like the new haven style pizza (usually pretty crisp).

I'm slowly swapping out all my plastic cutting boards with rubber ones. They can be cut to any size you want and are simply amazing to cut on. They usually go by the name Sani-Tuff. Here is a link from google. http://www.google.com/url?sa=X&oi=froogle&...2DqPAAAAAAAAAAA

That could really be a primo location. I don't know what kind of hours you plan on having, but the Cosi right across the street is usually packed on Firday and Saturday nights. They usually have a really nice sized crowd. You might be able to steal some of their clientel.

Yup, spoons are the best way to deal with ginger. :-D

If you want to hike up to Baltimore, Duff Goldman at Charm City Cakes... www.charmcitycakes.com Is absolutely amazing. He's doing our wedding cake, and will even be on a Food Network cake challenge. I don't know how much he'd charge for this though...

Home Depot has them. They are a brickish red. Just as they were described. Look in the tile aisle, ask for quarry tile. You'll see em.

Is there a general ratio for mirepoix to water to bones? I know any such ratio would be rough, but when at the store, buying some ingredients, it'd be useful to know.

I'll throw my hat into the ring for this one....

I have to say growing up and spending 22 out of my 24 years on this earth in Philadelphia, I'm a die hard philly guy. Lorenzo's pizza on South St. is the best pizza I've ever had in my life. If anyone has a clue as to how they get it to have such an amazing flavor, I'm all ears.