weinoo

Isn't a quarter or half or full-sized sheet pan good for al taglio, which in essence means by the slice (or weight)? I'm sure that when all is said and done, you'll be making great pizza (and I'm sure the Ooni will be part of the reason for that, just as the steel and how best to use it helped up many peoples' games). But - when all is said and done, my guess is your focus will be on the crust recipes that work best for you, as well as a sauce or two...your toppings will end up being the topping YOU like best, not some Silicon Valley Washington State geek. Oh, trust me, I'm not judging the books based on your pizze or your pizza making skills - they appear fine to me! I'm judging it based on the fact the authors think they fucking know everything.

Basil.

While your pizza (and @Chris Hennes's) look good, many of the recipes appear (or sound to) work better when both of you have played around with them. With such an expensive set of books, well-researched and documented, that is a bit disappointing, in my opinion. It also (to me, at least) means they're full of baloney about what pizza is good and what pizza isn't, on their taste tour of America.

Let's call this a faux-llabaisse. Base of 3 slices bacon, leeks, onions, celery, carrots, garlic, tomato paste. White wine, house-made fish/shrimp stock, bottled clam juice, tomatoes, saffron, espelette, bouquet garni, and potatoes. Right before serving, added cut up halibut, Pacific cod, Pacific rockfish (all 3 fish from Wild Alaska). This was delicious, and to my taste a perfect way to use that fish to its best advantage. ETA: I forgot the bacon!

Might be why I'm losing weight...I'm only eating the stickers!

Urbani uses more than just real truffle pieces in their oils.

NYC REOPENING DECEMBER 2021

I agree with everything you wrote. The "worked with Stephen Hawking" thing you mentioned...a bit more like staged at NOMA - I had no idea thousands of "chefs" have actually done that!

https://www.oregontruffleoil.com/s/order

Drink the good stuff. Braise in something else…wine and stock, maybe?

And why should you be? It’s awful stuff.

So like a long time in the bath, confit style?

Nice story...First Gentleman

Years ago, Significant Eater and I took the auto train up from Florida to Virginia. We did the whole deal - dining car, overnight "stateroom" or whatever they called it. Kinda fun, and yes we were seated at our appointed time with another couple. Who, if I recall correctly, looked at us as if we were crazy people from NYC (so they got that right). The food was pretty ordinary (I think the choices were probably salmon, chicken, or filet mignon - the stuff you get at poorly catered affairs), but the experience was worth doing once. And I didn't have to drive all the way from Florida.

Where you getting those (hopefully wild) shrimp? What brand of noodles do you use?

We had an interesting pasta dish, with a new (to me) shape last night... It's a shape Faella calls Tofe...https://www.gustiamo.com/tofe-by-faella/ With a creamy (ish) fresh mushroom and tomato sauce, and lots of cheese. They took way longer than the package directions say, but I think all their pastas just say the same thing for cooking times. These are thick and meaty almost. Steamed artichokes alongside.

do you use a fair amount of oil or non stick, because I find them pretty sticky otherwise? Or maybe they're cooked in more liquid?

Do you blanch or do anything special to the ho fun; or is it simply stir-fried?

Really is a wonderful way to cook the bird; to my mind, once you get this technique down, everything else falls into place.

I should've also mentioned the duck fat roasted fingerling potatoes and the braised endive and radishes, which were the sides to the above! A chenin blan from the Loire to drink.

But if you recall from my OP, I'm not worried about improving the cup; I'm worried about improving my life. I already brew what I feel to be a pretty wonderful pour over - the espresso is just for fun!

Yeah, it's not gonna be the Alexia. My limiting factors will be ease of use for a good enough espresso, size, and aesthetics. I only have a 21" deep counter where Silvia sits, so I don't have much room for anything too deep. And I don't have much room for anything much wider. And I don't have much room for anything taller, though that's probably the least of my worries.

Browned and braised chicken thighs, with a little onion, white wine, and chicken stock. The sauce created by this braise is wonderfully chicken-y.

After another year, I've finally made the decision to pull the plug on Silvia. But - she's going to a good home; we're visiting my sister and family and one of my nephews and his girlfriend will be the new owners of a well cared-for and beloved machine. And all the stuff I bought for her (but not the grinder!). They're ecstatic - and my hunt for something new now starts. And yes, it's gonna have to be something that I'll be more inclined to use at least a few times a week, without the agita.

I totally agree with this; even making pizza not from MCP, even making pizza not in an Ooni, I found levain pizze to not be to my liking.