Lisa Shock

Just saw Food On The Go on Netflix and enjoyed it. It's a documentary about Italian food and how it's changing in the Americas as Italian immigrants adapt to life in the New World -primarily focusing on Argentina and New York. There's a great deal of commentary about pizza. I enjoyed it, but I wish it were a series, not just a one-off. As a vegetarian, I really enjoyed seeing the parts about vegetables and how Italians brought greengrocer stands to New York.

I just learned about Argentine Pizza, um, just wow. They think it's traditional Italian, but the dough is overloaded with cheese and toppings, and ham seems to be everywhere!

I forgot about that part. Yeah, if it's some sort of flour replacement gluten-free flour as opposed to a plain bag of rice flour which just happens to be gluten-free it has performance enhancing chemicals.

You could always make seitan with the gluten... Ok, for a real answer, I'd go with weights and percentages. So, weigh the low/non-gluten flour. Then add the gluten to make the final weight contain the proper percentage. That percentage can be gotten from a chart like THIS ONE - protein content is approximately equivalent to gluten content. So, for 100g total AP flour, use 9-12g gluten (your choice) with 88-91g non-gluten flour. If the non-gluten flour is made of rice or potato flour or something else instead of wheat, remember that it will have different properties from regular AP flour when mixed. (might make good tempura batter, though)

BTW, let us know how the lunches go!

What about a pasta casserole like baked ziti or a simple lasagna (maybe with some vegetables in it) and a tomato salad? Or a retro lunch of sloppy joes and Waldorf salad? Here's more: Chicken & Dumplings Chicken Adobo Arroz con Pollo -not spicy and always a big hit at the catering place I used to work at Country Captain Chicken Pizza Gaina Enchiladas Quiche Pot Pies Ratatouille -it's that time of year!

What type of yeast are you using, how are you storing it, and how old is it?

Ok, I understand the pickled jalapenos, sort of. Although, IMO, fresh slices baked on top would be far better. I myself have quite a fondness for green chile as a pizza topping and as part of topping a lasagna. There's just something about hot, browned, bubbly mozzarella cheese and green chiles together that makes me very happy.

I first learned of this while buying pizza for a large group at a corporate event in 2004. I get 20 pizzas delivered and the junior level employees started complaining that they couldn't eat their pizza without ranch dressing, which, of course, I did not order because I had no idea that any self-respecting pizza place would carry the stuff except as a salad dressing. I loathe the stuff because it's so bland and uncreative, and it was a sad, sad day when I learned that people were using it to suppress the flavors of good pizza.

There's Zante Pizza in San Francisco where they put Indian food on pizza. I will say that one time I put some leftover Korma on a pizza at home and it was really good.

Thanks! I was quietly wondering how much alcohol poisoning was happening at weddings! It's fun to learn about the celebrations and customs in such detail.

Thanks for the pictures! It's great to see the beautiful view and the bountiful feast. Toasting each guest sounds like a great custom, except was it with alcohol? I mean, isn't that a lot of drinks?

How's the rice? Is it significantly different from rice cooked the old-school way?

Greetings! Do most of your items start with a government regulated/sourced oil of standardized strength? I am thinking that since oils are difficult to incorporate into hard candies, this may be the reason for a dearth of them on the market. I am a trained pastry chef and confectioner with some (long distant) industry experience and the only way I can think of to incorporate the medicine with hard candy would be to make a center separately then encase it in hard candy -like the hard candies with strawberry jam inside. @monto39 I'd be interested to learn how to make a full-on medicinal hard candy with as few ingredients as possible if you can share that with us. Most of us are very familiar with boiling sugar, so don't worry about going into too much detail about that.

Look around for a metal fabrication shop or a local maker space shop. You could get one custom made for you. It won't be cheap, but will probably cost less than the big commercial machines.

Honestly, unless one doesn't have a regular stove or lacks a burner o some sort, I prefer to just make rice in a small pot on a burner. In my experience, it's faster. I've had small rice cookers and they do a fine job, but they take too long compared to a simple pot. I have a rice cooker, but it's a larger one which I use for parties and potlucks because I believe that rice cookers handle large amounts of rice better than an uninsulated tall stock pot on a burner. And, if I'm making food for an event, generally all the burners on the stove are needed for other foods.

I have the 1984 edition, purchased in the same year, and have used innumerable times since its purchase. Yes, much of the info is now online, and yes, there are a few items not covered in it (avocados,) it's French-centric, and there's a lot of shorthand in it (in the croissant section, one is instructed to give 'three turns' without explaining what a full turn actually is) meaning one has to already have some training, I still value the book as one of the best. I would rate it in the top ten most useful of my collection.

🤢🤮

Just tried the dried clementines and love them! (from the dried fruit and nuts section) Next week, I'm getting the dried lemons.

Well, that brought memories of the 1960s flooding back! For a while there, small meatballs in a chafing dish were a popular cocktail party food. The 'porcupine meatball' seemed like a good idea in theory but never really worked out well in real-world applications.

I haven't had problems, and I and super-sensitive to particles in the air. Sometimes if the pollution levels are really high I have to stay home and avoid exercise. That said, all the convection ovens I have used have been in commercial kitchens and had their vents in the back. And, the ovens were located on the same wall as the cooktops, underneath the giant industrial hood. So, I am guessing that anything which did escape the oven was pulled out of the kitchen by the hood.

My mom, an adequate cook, not a great cook, always made meatloaf with old fashioned oats and it held together just fine. HERE's the recipe I think she used, straight from the box of oats. She'd occasionally make one with onion soup mix in it, too.

It looks cool, but I watched the gas version video and they put a raw pizza into the oven when it hit 450°. Sorry, but between my broiler, my MC steel plate, and the knowledge gained here at eG, my regular electric oven can make a pizza just as well. I mean, I guess this is nice if you don't want to heat up the kitchen, but I was expecting something like 800°.

I like the above 3 ingredient recipe. However, I am not a fan of cheddar cheese. So, I make it either with swiss or I make it with mozzarella and top it to replicate a lasagna top with: grated mozzarella, a sprinkling of dry oregano, and paper-thin sliced onions. (ok, ok, the kids probably won't like the onions)

Just a historical footnote here, a generation ago, if you wanted to work in a professional kitchen you used your right hand as the dominant one. Culinary schools forced everyone to be right handed so that in close quarters on the line (often just 24" of counter space per person) no one would bump elbows. I know of one very famous pastry chef who did his apprenticeship in Switzerland as a teenager in the 1970s and was given a whipping every time he tried to use the left hand. Yes, that's right, hauled outside and whipped. He stuck with it and is essentially ambidextrous now but proudly uses his left hand. That said, I studied under chefs who encouraged everyone to develop skills in both hands for the sake of speed. Life is a lot easier if you can crack eggs or shape rolls with both hands, switch off while whisking, etc.