mmille24

Margherita pizza.

Pizza.

The end goal is Matzah ball soup, so I need to make stock. Normally, I'll just add a pound or two of chicken feet with a couple chicken carcasses. However, is there any benefit to roasting the feet prior to using them in the stock? Also, what ratio of water to bones does everyone use? Thanks!

@HungryChrisThose homefries look heavenly.

Sperry Organic Flour. 64% hydration. Parmesan. Gorgonzola. Whole milk Mozz. Proscuitto. Arugula. Balsamic Glaze.

@Shelby That's a serious orange yolk.

Brussells Sprouts and Pancetta (should have evened out the pancetta better). My attempt to re-create Motorino's masterpiece. Caputo Pizzeria 68% hydration Buff Motz Garlic Pancetta Brussels

I highly recommend a Blackstone. Trying to replicate Neopolitan pizza using a home oven won't likely work. You need to be 800-900 floor temps with 900+ dome. Sub 90 second cooking times.

Crab cakes w/ lemon aioli.

I was looking into getting my hands on a dungeness, but might get my hands on some lump meat instead. Haven't had crab cakes in too long. Thanks for the idea!

Pizza. Buffalo Mozzarella.

Very high oven temperatures. 850-1000+ degrees. Caputo Pizzeria 00 flour 1.8% Sourdough starter 62% hydration 2.8% salt 24 hour bulk fermentation + 15 hour balled at 60f

Pizza

Soup looks delicious. That reminds me to try making Tonkotsu ramen.

Koshihikari short grain rice. I bought a 15lb bag a while ago. Always comes out delicious in my Zojirushi rice cooker.