Jump to content

Chris Hennes

manager
  • Content Count

    9,895
  • Joined

  • Last visited

3 Followers

About Chris Hennes

  • Rank
    Director of Operations

Contact Methods

Profile Information

  • Location
    Norman, Oklahoma

Recent Profile Visitors

26,998 profile views
  1. It was a pawpaw pate de fruit, if I remember correctly. The combination worked very well, and the ham is spectacular.
  2. We had the chance to dine at Bulrush last night: the meal was excellent, as usual. Earlier this week @gfron1 posted a photo of a Red Wattle country ham he’s been curing, so I was especially hoping that would be on the menu. I was not disappointed! Blue room at Angad Arts this time, completing our collection:
  3. For me this is our fundamental difference: I cannot possibly name what I like "best". I make Neapolitan(-ish... home oven limited for now...) most often, but it's not at all uncommon for me to use other styles. I have maybe a half dozen crust recipes I alternate between. Sometimes I add stuff to the tomato sauce, sometimes not (well, almost always black papper, I suppose). I change up cheeses, I change up toppings, and I like to experiment (sometimes resulting in... disappointment). I intend to use Modernist Pizza as a framework to focus a concerted effort to become well-versed in making Pizza
  4. The PR material says this book has 1000 recipes in it (or something like that)... so I sense a LOT of practice/repetition in my future .
  5. I suppose it goes without saying that I've preordered my copy . I own their other three cookbooks and use them all the time, particularly Modernist Bread, so I've definitely been waiting for this one.
  6. After several years of development, Modernist Pizza is finally available for pre-order, with an October 5, 2021 release date. (eG-friendly Amazon.com link)
  7. It uses mixed units in the US: for larger quantities both grams and whatever the traditional US measurement would be (cups, pounds, etc.). And it uses simplified Chinese.
  8. Well, now I can say that at least it is possible to make a delicious pizza with artichokes on it -- so whatever the reason it's not on menus, artichoke pizza can be excellent. I made two slightly different takes on it for dinner tonight. I started with the Serious Eats recipe for Carciofi alla romana. Then I crumbled/shredded the artichokes and the contents of the pot together (with a few samples to ensure quality, of course!). For one pizza I made a bechamel and just used the artichokes as a topping along with some feta, and for the other I made a sort of "artichoke cream" like @weinoo sugges
  9. That's really interesting about the lack of artichoke pizza on all those menus. I wonder why not? It just doesn't seem that outlandish to me to want to put artichokes on pizza. I mean, grilled artichokes are a thing, so it's not like there's a problem with high heat. And as you suggest, I'm making white pie, not a tomato sauce variety, so it's not a disagreement with tomatoes stopping it. Too much liquid?
  10. I categorically reject the notion that I should only seek a "better use" for these artichokes. Maybe if they were some rare, exotic plant that might make sense, but that's not the case. I have some artichokes. I want to put them on pizza. That pot of @weinoo's certainly looks good, and I bet I could turn its contents into a pizza topping .
  11. Nah, I have two fresh ones to use up from this week's Imperfect Foods order.
  12. When using artichokes as a pizza topping, how do you prepare them? I haven't decided whether to make Neapolitan or grilled pizza, but it will be something that cooks hot and fast. Can I basically make Carciofi alla Romana and put it on pizza? Or should I do something else?
  13. In today's episode: Today I got an unusual email apology -- apparently I had ordered yellow onions, and they had to substitute white. And the limes are back. And the size of baseballs:
  14. Well, @dtremit really did get all the limes, because there were none for me this week... but I did get some stuff: The site said they had lots of leafy greens with frost damage because of the weather in TX... I don't know about any frost damage, but this is a 2600g cabbage: They had to use the larger box size for our order this week, and that thing was the culprit. Fortunately, I love cabbage.
  15. I'm just crap at tossing pizza. I will keep practicing :).
×
×
  • Create New...