Michael-hb

Household oven, stet to 470F, Baking Steel. Water in heated cast iron fry pan for steam. For vent I just cracked open door. kept that way for remaining time.

Enjoyed the bake; should have let final proof continue longer. Had not previously used dissolved salt. I was (and still am) confused about "vent" process following initial bake with steam.

Restaurants of interest (current and almost): Salt of the Earth: Chef Kevin Sousa's imaginative melding of rust-belt comfort and modernist technique Notion: Unabashedly modernist David Raicot orchestrates his own restaurant after many years at the Nemacolin resort Lequme Bistro: Passionate users of local product Trevett Hooper, et al are in the process of moving from to a new location in the Oakland area near Pitt and CMU. RThey are aiming for early July opening but each 1960's vintage menu they find as they renovate the new/old kitchen just shows that this may take a bit more time Root 174: Chef Keith Fuller is playing musical kitchens with Legume and taking over their old space. His past work at Six Penn's Kitchen makes this a highly anticipated move Dinette: Sonja Finn's imaginative Pizza's and starters are enlivened by the fresh produce from the roof-top garden - The "Frito Misto" is to die for (whatever the selection of the day may be. I don't meant to slight Justin Severino's charcuterie at Elements, Douglas Dick's pioneering use of local ingredients at Bona Terra or the overall excellent work done at the various Big Burrito kitchens (Eleven, Soba, Kaya, Casbah, etc> The message is that Pittsburgh has a number of kitchens, both new and established, where the chefs and staffs provide exciting dining with the best of them... mds

For those that can get to (or happen to be) Western PA near Pittsburgh on Dec 3rd & 4th at Washington County Fair All-Clad will hold their semi-annual Factory Sale. Slight blemishes/large discounts. Michael

Newly opened in Pittsburgh: Salt of the Earth from chef Kevin Sousa. This was a long anticipated opening but has been worth the wait. Sample preparations (which can change during service if necessary): Apples with fig, fennel, horseradish, feta Chicken Livers, grits, greens, chartreuse Pork Belly,pretzel, cabbage, sarsaparilla Duck Breast, banana, pear, carrot, almond (sometimes with sweetbreads) Prep is rustic; food is delicious 5523 Penn Avenue, Pittsburgh PA 15206 412-441-7258 http://www.saltpgh.com Kitchen open until midnight mds