djyee100

Nope, sorry, Duck.

I admit I'm puzzled by the problems you're having. If you're using a good pizza dough on a properly preheated stone in a 500 degree oven, your pizza should be great. Many others have given you good pointers. This is all I can add: - Are you using instant or rapid-rise yeast in large amts (e.g., one pkg) for your dough? Chef-teacher Joanne Weir once explained that instant yeast can rise so fast that the gluten does not develop properly in the dough, and it can be difficult to stretch. It doesn't taste so good either. Try using active dry yeast, which has a slower action. Alternatively, use very little yeast and allow the dough to rise overnight. I prefer the latter method myself. I use 1/4 tsp instant yeast per cup of flour. This makes a very tasty pizza crust. - Is your pizza stone on the bottom shelf or floor of your oven? You don't say. When I use a pizza stone I preheat it on the bottom shelf for at least 45 mins at 500-525 degrees. - I learned this technique from the wonderful people at the Cheese Board in Berkeley. I set one rack with the pizza stone at the bottom of the oven, and another rack at the top of the oven. First I bake the pizza on the bottom rack until the crust is nice and golden brown. Then I finish cooking for the last couple minutes on the top rack, which gilds the toppings. This technique is also described in the cookbook: The Cheese Board: Collective Works. - On days when I cannot bear the thought of preheating a pizza stone, I use this technique learned from another wonderful teacher, Iole Aguero, who teaches in the Seattle area. Place the pizza on a baking sheet lined with parchment paper, and bake it on the bottom rack of a preheated oven until the crust is firm enough to hold its shape. Then slide the pizza off the baking sheet and finish baking on the bare rack of the oven. The crust will be golden brown and crispy, not as much as if baked with a stone, but better than if left on a baking sheet to cook. Caution: if you have too much topping on your pizza it will drip onto the floor of your oven and create a burned mess. Less is more. The baking parchment paper (the real thing, treated with silicone) will turn dark brown but will not burn unless it accidentally touches a heating element. So be careful. - And finally, preheating your oven means preheating at the target temperature for at least 20 mins, yes?

Nope, sorry, caroled, that's not the movie. *OLD CLUE: 42. A liquor bottle replaces Venus. NEW CLUE: One of the stars is nominated for the Best Actor Oscar this year. (But for a different movie.)* is still in play.

Yes, Domestic Goddess! 44."String cheese" and "Make cheese, not war" from Mouse Hunt. Congrats! yes, many good performances and funny lines in that movie.

No action on #42 and #44, so more clues below. OLD CLUE: 42. A liquor bottle replaces Venus. NEW CLUE: One of the stars is nominated for the Best Actor Oscar this year. (But for a different movie.) OLD CLUE: 44. String cheese. NEW CLUE: Make cheese, not war. BTW, thanks to insomniac for filling in, and welcome back, Toliver.

"49. How about "A solitary fried egg, soup with a ham hock" I'm going to take a shot at this one, because it's been haunting me all day. I remember a fried egg, but not a soup with a ham hock. Lilies of the Field with Sidney Poitier?

To Catch A Thief with Cary Grant, if I correctly remember that bit about the quiche as light as air...The view from the dining terrace wasn't so bad either.

My Big Fat Greek Wedding. Oh, did I like the food in that movie. My favorite lines: "Would you like something to eat?" "No, thanks, I'm not hungry." "I'll just fix you something."

Ding-ding! A hat trick for caroled! Congrats! Yes. 27. "One ostrich egg to feed a crowd for dinner," "A signature yell," and "In the jungle." --from one of the Tarzan movies starring Johnny Weissmuller. Even after a Google search I couldn't pinpoint the movie I was thinking of, but it's probably Tarzan Finds A Son (1939). Ostrich eggs were a sight gag for that series of Tarzan movies. In the scene I remember, Tarzan and Jane have guests, and Jane decides to cook an omelet for dinner. Then she hauls out one big ol' ostrich egg to make the omelet that will feed everybody. BTW, in my Google search I came across a recipe for Scotch Ostrich Egg, in case you have a spare ostrich egg around. http://www.blogjam.com/2005/05/15/scotch-ostrich-egg Yes, * Overindulging in a cheese platter on the train* from French Kiss with Meg Ryan and Kevin Kline. "Lactose intolerance!!!" And lastly, yes! * Chicken heads and necks, chicken feet, beef shin bones, and a cow's head in a wheelbarrow* from Babette's Feast. There's a brief scene where Babette's boy assistant carts away trimmings for stock.

Once I made a chicken stock only from the tips of chicken wings, that little bony thing that butchers will sometimes trim off. It made a great stock. Usually I stick to chicken backs, leftover chicken bones, and chicken wings. I prefer raw to cooked stock trimmings. A little meat makes the stock taste sweet and full. If I'm in a good mood, I'll throw in a chicken leg. Also, over the years I've learned to keep the mirepoix amount to a minimum, so that the stock tastes very very chicken-y. I also keep the water to a minimum (usually enough to cover the bones by an inch or two) so the stock is thick and jelled. Then I freeze it in 2 cup amounts in ziploc bags. The concentrated stock can always be watered down later when I cook with it. For the past few years I've used Alton Brown's method of cooking stock in the oven. I bring the stock to a simmer on the stovetop, cover it, then stick it in a 275 degree oven for 4-6 hours. If I'm nervous about the stock boiling, I'll put the probe from my digital thermometer into the stock and watch the temperature. It seems the more even heat from the oven (compared to the stovetop) reduces the amount of the protein scum. Since using this method, I barely have to skim off scum--not my favorite task.

Here's a new clue for #27, which hasn't moved at all. OLD CLUES: 27. "One ostrich egg to feed a crowd for dinner," and "A signature yell." NEW CLUE: "In the jungle." Plus a few more clues to plump up the board. Here's one: * Overindulging in a cheese platter on the train.* Another one: * A liquor bottle replaces Venus.* Still another: * Chicken heads and necks, chicken feet, beef shin bones, and a cow's head in a wheelbarrow.* Finally: * String cheese.*

ding-ding-ding! More winners! Yes! #29. "Where are my marrons glacés?" and "The star reputedly said, 'I vant to be alone.'"--Camille (1936) with Greta Garbo. At the theatre, the courtesan Camille (Garbo) sends her impecunious young admirer Andre to buy her marrons glaces, so she can take off with an older and wealthier patron. Months later, she meets Andre again and she says, joking, "Where are my marrons glacés?" Marrons glacés are, of course, candied chestnuts. Some critics say this melodramatic movie is a chestnut. Congrats, Rachellindsay, for a good shot in the dark! Yes! #28. "Kitchen cupboard filled with jars of homemade applesauce" and "Buy one, get 5 free," from Baby Boom with Diane Keaton. I love the scene where J.C. (Keaton) opens her kitchen cupboard to reveal all the baby applesauce she has cooked. This Type A needs something else to do! Congrats, Chufi!

Nope, sorry, Blether. Good try. *OLD CLUE: 29. "Where are my marrons glacés?" NEW CLUE: The star reputedly said, "I vant to be alone."* is still in play.

No action on #s 27, 28, and 29, so here are more clues. OLD CLUE: 27. One ostrich egg to feed a crowd for dinner. NEW CLUE: A signature yell. OLD CLUE: 28. Kitchen cupboard filled with jars of homemade applesauce. NEW CLUE: "Buy one, get 5 free." OLD CLUE: 29. "Where are my marrons glacés?" NEW CLUE: The star reputedly said, "I vant to be alone."

I posted the "Candy that tastes like melancholy" clue. It's a verbatim line from Because of Winn-Dixie, which insomniac guessed. But the memory associations that people made with that line are fascinating.

Ding-ding! Yes. #26. "Candy that tastes like melancholy" from Because of Winn-Dixie. Not the kind of film I normally view, but I'm a big fan of Cicely Tyson's acting. Wish I could see her in more films. The book on which the movie is (too loosely) based is a real charmer. Yes. #30. "Spaghetti and a tennis racket" from The Apartment, another classic from Billy Wilder. Remember how Jack Lemmon is singing as he strains the spaghetti thru the tennis racket? Was it La Cucharacha? Congrats, insomniac.

For the weekend. Here's one: * Candy that tastes like melancholy.* Here's another: * One ostrich egg to feed a crowd for dinner.* Still another: * Kitchen cupboard filled with jars of homemade applesauce.* One more: * "Where are my marrons glacés?"* Last but not least: * Spaghetti and a tennis racket.*

Romy and Michelle................. ← Yes. Congrats, dockhl! #10. "I love it when it's hamburger day" from Romy and Michele's High School Reunion.

Ding-ding-ding! We have some winners! Yes! "9. A breakfast tray with a bowl of hot cereal, a teapot, a teacup and saucer, and a mouse." --from Disney's Cinderella (1950). Remember the shell game with teacups the mouse plays with the evil cat Lucifer? I recently saw this movie again, and I was struck by its charm and imagination. It was one of my favs when I was a kid. I wore a Cinderella watch then, too. Congrats, insomniac. What did you win from your daughter? BTW, that lobster reference to your last clue rang a bell, I can see the scene in my head, but the title of the movie just isn't coming. Duck, I can't confirm your guess about Stuart Little for #9, since I've never seen that movie. Can anybody else confirm this guess? Yes! "11. A flopped souffle because she doesn't turn on the oven." --from Sabrina with Audrey Hepburn. Yes, oneidaone, I remember so many funny scenes from this movie. I love the gag about sitting on wineglasses. Ouch! Congrats to oneidaone, and Rachellindsay, too.

I remove tarts with a smallish thin metal pizza peel. I bought mine at Homechef a long time ago, and I don't know if they're sold anymore. The Mario Batali peel at Sur La Table is similar to what I have. http://www.surlatable.com/p2p/searchResult...asc=true&page=1 I grease my tart pans with butter, from a Julia Child instruction. I resisted for a long time (more butter?!) but I discovered that the tarts come off the bottom easier AND the pan is easier to clean. No more prying bits of crust off those innumerable ridges.

Peggy Sue Got Married The main character (Peggy Sue) tells her sister who's eating from a bowl of M&Ms not to eat the red ones. The sister asks why, and I wish I could remember the reply! ← Yes! #8. "To someone eating M&M's: "Don't eat the red ones." --from Peggy Sue Got Married. When her sister protests, Peggy Sue says, "They're bad for you. They cause...red lips." Congrats, JeanneCake!

Here's one: *To someone eating M&M's: "Don't eat the red ones."* Here's another: *A breakfast tray with a bowl of hot cereal, a teapot, a teacup and saucer, and a mouse.* Still another: *"I love it when it's hamburger day."* And because I love this one: * A flopped souffle because she doesn't turn on the oven.*

Yes. "4. A ruined dinner, and chocolate chocolate chip ice cream to apologize. Later he gives her a box of chocolate-covered cherries with somebody else's name on it." --from Tootsie. Michael treated poor Sandy so badly while he was romancing Julie. Carolyn, you and I must watch the same kind of movies.

No action on #6 either, to my surprise. Old clue: *A ruined dinner, and chocolate chocolate chip ice cream to apologize.* New clue: *Later he gives her a box of chocolate-covered cherries with somebody else's name on it.*

Toliver, Duck & Forest: May I join the club? Most of the clues on this board are too tough for me to solve. That's why I like posting new clues instead. (Usually I have a vague memory of a food scene, but then I have to check the movie or the script for the details.) As for the people with these incredible movie memories--Wow.