mroybal

Probably a little late but if you make it to Melide you have to try the pulpo at Ezequiel Pulpería. Simply octopus EVO, pimenton, and sea salt served in wooden bowls, and it comes with a nice cloudy ribeiro at a great price.

There is a great market in Santiago also. I don't rememver exactly where it is but it is the Cathedral area and any local can tell you when and where.

I really like this book. It is great for the home chef. A lot of the techniques remind me of what I learned in cooking school, only simplified. The pizza crust works great, and the focaccia made my nieces love bread. There are not any little "tricks" just different techniques.

I am waiting for this book to come from Amazon I will review after going through it.

Where is Nate Appleman at? I heard he left SPQR and A16 in San Francisco but had not heard anything else.

I like Capp's Corner. It is not fancy or high end at all. It is a classic North Beach neighborhood eatery. http://www.cappscorner.com/

I have to disagree. the last time I was there I had a pig ear salad, and salted pig liver brusschetta with a beautiful fried egg on top. in my opinion there is nothing tame or boring about it. What was thge menu when you were there. I believe the menu changes depending on what is currently fresh and available. As for A16 I had a great meal there the porchetta I had was great, the only complaint I had was that therer was to much cheeses on the pizza so it was very soggy. I am biased as I like light sauce light cheese. For me a pizza is all about the crust. It is close but I need to give it to Incanto

I had a great time at this event, and now I need to go eat at Incanto. http://sf.eater.com/archives/2008/11/03/ha...muse_cochon.php I hope the briannaise is on the menu, and does anybody know where I can get some uterus?

I guess soft serve is going to be the next big thing, here is the link to the NY Times article http://www.nytimes.com/2008/07/23/dining/23soft.html

I like to do a large dice of a variety of tomatoes, then saute some sliced garlic a little bit of chili flakes. I toss in the tomatoes and any juice that has come out and give it a quick toss then add a little bit of fresh chopped oregano, finish with some whole basil leaves then toss in some linguini (or any pasta) then plate it and enjoy.

I have to agree that Redd is great, but the only thing that disturbs me is the menu you describe is the same thing I had 2-3 years ago when they first opened. There is nothing wrong with keeping things on the menu but I would expect Reddington to change things up a bit.

My boss likes the product, and now he wants to start doing a large promotion behind our soft serve. I guess he read the article in the New York Times and thinks we can capitalize on the trend early. They have another restaurant that already is.

Hi thanks for the suggestions, I will try them and run a few pies by the owners. I know the reason we go for an overnight fermentation has to main reasons the first being the owners like the flavor development from the extra fermentation time, and a more practical reason is we go through so much dough a day, our counter space is limited, and a new catering company that the owners opened stole our 30 gl hobart forcing use to have all our dough made at our main restaurant. I plan on going to pizzaioli this tuesday, and possibly a16 the same day to try their food, the executive chef says the pies at pizzaioli are the best he has had in the U.S. and he has spent some time in New York. I hope my expectations are not so high that it squews my perception of the food.

I can't promise a pie as good as those in New York, I think the water and natural yeast in the air make a difference, much like San Francisco sour dough bread

Here is the recipe, it is not scaled down yet but dividing by 10 should give you around a 3 pound batch, . I also add some old dough but it is not required 1 oz of dough should be good for a scaled down version. 20 lbs AP Flour 3 oz dry yeast 6.5 qt warm water 6.5 wz kosher salt In mixer combine yeast and water and mix w/ dough hook for 5 min. the add salt, then flour. Mix for 25 min on medium speed(2 on a hobart, 4 or 5 on a kitchen aid. Remove form bowl and place in an olive oil lined bowl, and cover, make sure you leave enough room for the dough to rise. I leave the dough in the walk in(refrigerator) over nigt. The next day I portion the dough 12 oz will make a nice 12 inch pizza. O shape the dough into balls and cover with plastic. It is best if the dough is left to rest about 5 hours, or over night. I prefer to shape the dough by hand, there are some good demo videos on youtube http://ca.youtube.com/watch?v=SjYqw1CLZsA Let me know if you need any help This should work scaled down 2 lbs Ap flour 8.5 grams dry yeast 21 wz warm water 18.5 grams salt

I've heard good things about Catal. Never been there myself but I am friends with the chef and he always put up good food

I currently run a pizzeria in the Napa Valley. We do a traditional Napoli style pie, and we make our own dough, which after much trial and error works great. Currently I am playing with different techniqiues for "rolling"(never use a rolling pin hands only) out the dough. AP flour works fine for dusting the dough and is inexpensive. A 50/50 mixture of High Protien flour, and Semolina gives a crisper pie because the semolina draws out a bit of the moisture(at least in my oven tha uses wood as fuel) I am more than willing to give anybody our dough recipe though the quality my suffer due to being scaled down. Some other great places for pizza in the Bay Area are A16 in san Francisco, and Pizzaiolo in Oakland.

Sounds great to me. when I used the coconut oil I got a nice hard shell, I also tried a batch using vegetable oil, and it also worked only it did not harden up as much. Thank you everybody for the help. I'll let you know what my Boss says.

Thank You, I will give that a try.

My bosses want me to make a chocolate dipping sauce for our soft serve ice cream a la fosters freeze. I have tried varius recipes with different amonts of chocolate(different fat percentages also), cream, and corn syrup. All to no avail, the sauce is either to thick, or if it is thin enough it breaks when it is on the ice cream. I questioned a kid at fosters freeze, and he showed me the can of stuff the call chocolate and the first ingrdient was coconut oil, then chocolate, then soy lecithen. does anybody have any ideas or experience with this. Thank You

I run a pizzeria and we build our pies in a peel that has been lightly dusted with semolina, our dough is used ideally at room temp since we hand roll it ( no rolling pin, it prevents a nice bubbly crust. The pie is built fast and not loaded up with sauce. Before throwing it into the oven we give it a test shake to make sure it does not stick. If it does we lift up an edge toss some more semolina on the peel and most of the time the problem is solved. Most often the problem is either not enough semolina, to much sauce, or the pixxa took to long to build.

I love this place and I am far from a vegetarian. I was lucky enough to work with one of Chef Fox's sous chefs. I am also lucky enough to live a 5 minute walk from Ubuntu. I loved the strawberry margherita pizza. The strawberry sofrito is cooked for 3 days and comes out with a perfect rich, but not sticky sweet flavor. I love seeing great food being cooked in downtown Napa.

Today was the big food event. Did you go? I made beans for 1,200. Or so they say. I made 10 pounds (dry) and came home with half. It was very organized this year. It's such a weird mixture of local wine types and middle aged guys with cigars and girlfriends exposing too much artificial cleavage. A lot of people were pretty toasted by noon. Fried eggplants from Zuzu were my fave. ← I did paninio for 1000, I think somebody from your both had some, or at least the had one of your shirts.

It is good but costs a lot of money. During that time of year the El Bonita would be your best bet.

Is anybody else working the varius events or attending this year? I always do something and it is a blast lots of people in the Valley to eat great food, drink great wine, and spend a lot of money