weinoo

If he could disappear, I'd buy it!!

I just bought a bag of these, and will try them out soon... The Alexia product is OK too. Never tried the Ore-Ida.

De-boned wings are great...if I see them on a menu at a good restaurant, it's a guarantee I'll order them.

That looks pretty fucking good. But...what's that stuff on top 🤣 .

Trust me - the few interactions I've had with him, in real life over the years, have been less than pleasant. A gavone indeed. And in his deeds, a real piece of work - consider how he escaped all the accusations.

And here i was hoping y'all would tell me what page it's on!!

All the greenhouses are fine; truth is, I don't find the flavor of most anything coming out of greenhouses to match that which comes out of the actual ground in the actual sun. Except maybe cannabis...and then, I'm not as worried about the flavor.

Is there an agreed upon weight of a dough ball for, let's say a 10" or 12" pie?

What I meant was/is that it's either from greenhouses (which certainly may be local - we actually gave a tour (when I was with the IACP)) of the roof with Gotham Greens' greenhouse, right when they started out, or the produce is from afar.

I find a G & T is a good accompaniment to most anything!

Was the soap local?

This was a pizza dough, made via the Jim Lahey My Pizza (eG-friendly Amazon.com link) method. Except I think I added a little too much water, which is what happens when your team wins a huge football game, and you start making dough after the game. So basically a no-knead dough, fermented overnight (12+ hours, actually), portioned and shaped and baked soon after...I let the focaccia rise in its pan for 45 minutes to an hour. The pizza I had trouble with only in stretching it, probably because I didn't let it rest long enough after shaping. Focaccia - I did a little pizza rossa on about 1/3 of it. It was really good. The pizza was tasty too... If just a little too thick, cause I couldn't stretch the darn thing enough.

When I lived in San Jose, we had a couple of years where they attempted to eradicate the fruit fly with insecticides - dispersed from teams of helicopters! They assured us it was perfectly safe for humans (allegedly using malathion, if memory serves me correctly); however, we were advised to cover our cars for the possible damage to the car's paint. Sounded like we were in a scene from Apocalypse Now; all that was missing was Ride of the Valkyries blasting in the distance.

Obviously, not really local. I mean, if I'm buying produce that's green these days, it's either from greenhouses or probably from California. No matter where you or I buy it, it's the middle of January.

I know @Duvel wants spaghetti, but we were celebrating last night's hard-fought 49er victory at lunch today. So... Meatballs and sauce. Pizza. And focaccia. Now, if one were to take a piece of that focaccia, cut it in half horizontally, dip it in some of that sauce and then put a meatball (cut in half) in there, put it back together and then eat it, one would have a truly delicious sandwich, that even the very few, still extant old-school NYC Italian places might have a hard time matching.

Here I am with my latest cookbook acquisition!

I'll get something up there...laSt night, they just basically got tasted. I always think they're better after a night's rest, but yes, I plan on making spaghetti and meatballs!

NIce, @Duvel! Big pot o' pork and beef meatballs (36 of 'em) and sauce.

So now, with all this attained knowledge, you could open a true NY-style pizzeria in Norman!!

I'm pretty sure the copper from Dehillerin is by Mauviel. Here are couple of pieces bought there: You can see both DeHillerin and Mauviel stamped on the pans. My mistake was buying this Mauviel saucepan, but like twice as large. It doesn't get used nearly enough, since it's way bigger than I really need 99.9% of the time.

That's a long drive from Boston!

Its beauty is one reason; but, what some people here seem to forget with certain choices (ranges, cooktops, hoods, cookware, etc. etc.) is that in addition to their practical uses, there are aesthetic reasons as well as psychological ones which inform our choices. Now, back to that Falk rondeau. It's the perfect size for much of the cooking I do - for two people, sometimes 3 or 4. It will hold, for example, a whole cut-up chicken for a simple sauté or braise. And it's gorgeous to bring to the table.

I consistently feel this way...as the dough ferments more with that extra fridge time, I like it less.

I have 3 or 4 Falk pieces with these handles. The sauciers get used daily. But my favorite is probably this one... 3+ quart rondeau. (with cover).

(Jason Charfield in The New Yorker).