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Chris Hennes

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About Chris Hennes

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    Director of Operations

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    Norman, Oklahoma

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  1. I've never had potatoes on pizza, and the idea had never really occurred to me. But I thought I'd give @Ann_T's Greek pizza a try tonight. I went with a thick pan style because that's what I was in the mood for. Sourdough, of course.
  2. Another relatively simple one tonight: same sauce as last night, but then a layer of homemade finocchiona, and hit with fresh mozzarella post-bake.
  3. Tonight I swung to the other end of the pizza spectrum: That's a sourdough crust (of course), baked on a steel, topped with fresh mozzarella and a few scraps of leftover cheddar. The sauce is a can of fire roasted diced tomatoes, a squeeze of tomato paste, salt, pepper, and red pepper flakes.
  4. After eating pizza for dinner for the last six days straight, I switched things up tonight: Those are Peter Reinhart's recipe from Bread Baker's Apprentice. The caramel is maybe the best I've ever had on a sticky bun.
  5. I thought that might be your reaction. In truth, it was... OK. Tasted like one of Dunlop's Sichuan noodle dishes, but crunchier. I ate it, but I probably wouldn't make it again. It was also sort of ridiculously spicy, you have to use a lot of chile oil to get reasonable coverage.
  6. Inspired by Fuchsia Dunlop's Land of Plenty, tonight's pizza was a (now two-day old) sourdough crust topped with sauce of chile oil and sediment, light soy, sesame paste, and chinkiang vinegar. To that I added peanuts and the spine of a cabbage pre-bake, and post-bake the rest of the cabbage and some toasted sesame seeds. Pre-bake: Post-bake: Slice:
  7. Tonight for dinner I made a pizza with gorgonzola, Brussels sprouts, and walnuts: probably more typical as a salad than a pizza topping, but I'd guess I'm not the first to make this combo. It was delicious. For the crust I used a simple sourdough, no frills. Pre-baking Post -baking (dressed with a cold salad of Brussels sprouts dressed in sherry vinegar and olive oil):
  8. These are the Modernist Bread sourdough recipe with toasted sunflower seeds added (and omitting the bran). The final proof was at 13°C/55°F for 16 hours.
  9. @lindag funny you should mention that! @heidih was just giving me crap for not posting anything recently, since I've been a baking madman for the last two weeks, so I figured I'd post tonight's dinner, a pan pizza made using Modernist Bread's Focaccia (aged four days in the fridge) as the dough: Pre-Bake: Post-Bake: Slice:
  10. And on my last visit: it's a really cool hotel. Good drinks and a good view at the top floor bar don't hurt a bit!
  11. Who are you calling "imaginary"?! We prefer the term "complex"!
  12. Nice idea: summers are tough for me (work is very busy) but STL is close enough for me to come for just the weekend. I think you can count me and my +1 in for at least dinner at Bulrush. Later in the evening is better since I’ll be flying that day.
  13. I don't think it misses it at all - they are specifically focused not on producing a specific flavor profile, but on reproducing the profile you like. So as @weinooputs it, if you like dreck, then their advice will help you make the same terrible espresso every time! IMO you can gloss the math sections of the paper and still get a lot out of it, it's really interesting work.
  14. ...and here's a link to the full paper: Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment Their research was conducted with the goals of reducing waste (e.g. using only as much coffee as is actually needed to produce a good espresso) and to improve reproducibility once you have decided on your own personal preferences for a flavor profile. There appear to be a couple of big takeaways in this research. In general, Use less coffee (15 grams instead of a more typical 20g) Use a medium grind (rather than the typical fine grind) That said, in the press release the authors point out:
  15. Another writeup of the research that @liuzhou posted above (this one is a bit more technical, without being unapproachable): https://arstechnica.com/science/2020/01/the-math-of-brewing-a-better-espresso/
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