blue_dolphin

Ditto the thanks, @Coogles. I just ordered one. I never thought I could justify the price of one of a chamber vac. This is still a splurge but I couldn't resist the deal!

I just ordered one. Thanks, @fledflew!

Slightly modified Lombarda pizza from Mastering Pizza Pizza sauce, hot Italian sausage, fresh mozzarella, egg & fresh thyme. I subbed some grated Parm for the Bitto cheese specified and made it in a smaller size. The crust is a bit overdone but the egg is perfect!

Margherita pizza on Naples dough @ 70% hydration from Mastering Pizza

Think tuna melt Then think Marcella It works

Marcella Hazan's Fettuccine col Sugo di Tonno con Aglio e Panna, a recipe from Marcella's Italian Kitchen that was recently featured on Food52 While the Food52 version calls for dried pasta, they note that Marcella called for homemade fettuccine and I just happened to have a disk of Whole Egg, Bread Flour and Stone Ground Wheat Dough from Marc Vetri's Mastering Pasta so that's what I used. So easy, so good. I ate way more of this than I should have.

Sorry that you have to deal with the perio-crap 😟 and hope you'll be feeling up to some browsing afterwards. This Chimay Autumn Cheese is in their current flyer and one you might like to try. The frozen puff pastry is back in stock. It usually disappears at the end of Dec. Also in this flyer is the spicy cider. It's not really spicy, just lightly spiced. I like it heated up in a warm mug. I dilute with some water but also like to add a glug of rum or apple brandy. Since it's October, the flyer is full of pumpkin stuff, much of which I wouldn't touch with a ten foot pole but I do like the pumpkin biscotti and the little pumpkin cranberry crisps are very nice with goat cheese. Also in the flyer is this Phigment Red Blend wine which I thought tasted quite reasonable for a $5.99 bottle - gotta economize somewhere 🙃. Some inexpensive reds taste like Skittles to me but I thought this one had nice tannins to balance out the fruit.

From Marc Vetri's Mastering Pasta: Fettuccine with Corn Crema and Charred Green Onions. The fettuccine was prepared using the Whole Egg, Bread Flour and Stone-Ground Wheat Dough using a Sonora-Red Fife blend as the stone-ground flour. The sauce, basically sautéed then puréed, onion and corn was very sweet so I added the juice of a lime and some ground red chile to balance it out a bit.

I got my shipping confirmation this morning so they're on their way. I almost put this shipment on hold because I still have a bunch left but I knew this one would have the calendar and that traditional New Year's item that I need for good luck!

I can assure you that I ate all the egg! Next time, I will scale this down to a smaller, personal pizza. I've got some egg-less leftover slices!

Bacon & egg pizza

Sloppy Joe isn't something I've ever wanted to eat but I'm sure Joe can go into the fridge or freezer until whatever desire possessed you to make it in the first place resurfaces.

There is a Blaze pizza here in Thousand Oaks but I've never tried them. Their menu: Downloadable_Menu_040819.pdf lists original dough, high-rise and cauliflower crusts. I'm guessing you had the original? Not sure why I'm asking, except out of curiosity and for the sake of a conversation as I think I'm on the road to decent homemade pizza but should I give up, I may venture out in that direction.

Thanks! I ate one of these last night and froze the rest. After seeing your query, I re-heated one in the CSO (edited to add, steam bake, 300°F, 7 minutes) and it was quite good. I'm not sure I nailed the timing as it was a tiny bit cool smack-dab in the center but I can work it out. They're chewy, as one would expect from a pizza dough but the bottom and top re-crisped as nicely as they were when freshly baked. I made these as written in the main recipe and they are fairly large. Meal-sized, almost. I considered freezing some before baking, like the thaw, proof and bake croissants at TJ's but at this size, that requires more advance planning than is my nature. Next time, I'll make the mini versions and may play around more with that option, though I think having something already baked (or at least par-baked) that can be easily re-heated is more what I'd like. Yes, I believe he may do this in a recipe or two. So far, the smallest amount I've seen is in a recipe for a single pizza that calls for .03g if you choose active dry yeast instead of fresh. That's the 1/128 teaspoon that you mention. I haven't made this one but I've read that people just use a pinch and get good results. I'd just use my drug scale 🙃. Ken Forkish also calls for similarly small amounts of yeast in Elements of Pizza in a few recipes. Both provide weights so it's easy to weigh the amount if you have a scale that's suitable (and I do). Forkish also gives an easy work-around. 1/4 t yeast weighs ~ 1g so he suggests dumping it out on the counter and using a bench scraper or similar to shape it into a line (wherever did he get that idea?) and mark the line off into tenths or whatever is needed. I think I've made 5 or 6 different dough recipes so far and all used amounts of yeast I could dole out with measuring spoons though did I eye-ball half of a 1/8 teaspoon measure when I made half a recipe for one of the doughs.

Today's find at TJ's was this Beecher's cheese box. 12 oz total for $9.99. The sign said, "seasonal" so I imagine it will be gone before long. I may go back and pick up another box or two. The "best by" date on the box is Feb 2020 so I'd have a little time to enjoy them. Here are the descriptions of the cheeses from the back of the box. Flagship is the only one I'm familiar with. I've never seen Beecher's cheeses at my local TJ's (only on my east coast travels) so this was a first.

I'm pretty sure some of the Vetri books have turned up as Kindle deals, so maybe keep an eye out there. Or at the library. That said, I'm enjoying the book!

Funghi Rotolo from Marc Vetri's Mastering Pizza, made with the Naples Dough at 60% hydration and way more photos than necessary 🙃 The photo that accompanies this recipe in the book is of the most marvelous looking oven-roasted mushroom slices and it's what drew me in. I made a half batch, ~ 325g dough shaped into a 9 x 13" rectangle, rolled and sliced into 6 pieces. The recipe called for shredded mozzarella and I thought I bought a ball to shred up but couldn't find it so I tore up some fresh mozz and that worked fine. Next time, I'd like to try the mini-rotolos as I think they'd be great appetizers for a party. ~ 1 lb cremini mushrooms, sliced tossed with rosemary and a bit of olive oil and ready to roast on a half sheet pan: After roasting: Naples pizza dough, shaped into a 9 x 13" rectangle and topped with the roasted mushrooms: Shredded fontina and torn fresh mozzarella added: Rolled up into a log ~ 9" long: Log sliced into ~ 1.5" pieces. I sliced a little off the ends, too. Slices placed on an oiled quarter sheet pan: Slices after proofing ~ 1 hr: And baked:

From last night. Pizza Mauricio from Marc Vetri's Mastering PIzza Laziest toppings ever: 2 oz fresh mozzarella, 2 t Parmesan, fresh rosemary and a drizzle of olive oil

Via Googlebooks, I found Chris Shepherd's recipe for cola-pickled red onions from his book, “Cook Like a Local” that was cited in the article and a similar but slightly different version here. I'll give them a try.

Oh, yeah! Especially if you're talking sausage stuffing!

I posted this over in the ancient yeast topic but that's only a relatively small part of this episode of Science Friday. Francisco Migoya was the main guest and the segment may be of interest to our bread bakers so I'm copying my post here:

The second segment of today's Science Friday on NPR was about bread baking. Both Francisco Migoya, co-author of Modernist Bread, and Seamus Blackley were guests. I thought Francisco did a great job answering bread baking queries from the audience. He sounded a bit skeptical about the whole ancient yeast business. He asked Seamus if they had identified the yeast strain(s) and he said they didn't know yet. I rather wish he'd been given the opportunity to interrogate further. You can listen at this link.

Halloween Waffles p 144 This recipe intrigued me. Along with the usual flour, butter, eggs, baking powder, it includes raw, grated acorn squash, diced apple, chopped pecans and yellow cornmeal. They are sweetened with maple syrup and the only other liquid is apple cider - no dairy. I found them rather heavy and too sweet for my taste. Kind of like eating an apple muffin. I used a fairly coarsely ground cornmeal (the same I've used in other waffles) and since there was no resting time, some of it was unpleasantly hard. This was improved somewhat in the leftovers that I froze and reheated in the CSO. Dorie suggests topping with maple syrup or applesauce or as a main course with a chunk of sharp cheese and a side of a lightly dressed green vegetable. I went with a lightly dressed salad of frisée, sliced apple, Gorgonzola, toasted walnuts and speck. I don't think I will make these again but if I did, I'd use a finer cornmeal and skip or reduce the maple syrup. The apple is to be cut in small dice, I think I'd just grate it the same size as the squash and I'd probably use a different squash as acorn squash are a pain in the butt to peel. The batter shows how much squash and apple are in the mix, adding to the moistness of the waffles:

The other half of the dough from this pizza became the Zucca Al Taglio: Butternut Squash with Crispy Sage and Taleggio from Vetri's Mastering Pizza. I'd happily eat my shoe if you served it covered in melty Taleggio but I thought this was a winner. As I did the other day, I worked with half the batch of dough and a quarter sheet pan and since this is the same batch of dough, it got an extra day of rest in the fridge but seemed none the worse for that. Love the crunch and chew of this crust!

Thanks! Per the book, this dough gets a series of turns and folds and rests over the course of ~ 2 hrs at RT, then goes into the fridge O/N in the same bowl it was mixed in. After an hour or so to warm up, it's shaped gently and placed into the oiled baking sheet with no additional proofing time specified.