weinoo

I love Bonci as much as the next person (and there's always a next person)... But I'm hard pressed to call it true pizza bianca... https://www.sbs.com.au/food/recipes/pizza-bianca https://www.seriouseats.com/recipes/2012/01/no-knead-pizza-bianca.html https://wgntv.com/midday-news/lunchbreak/lunchbreak-roman-style-street-food-pizza-pizza-bianca-di-forno-campo-de-fiori/ Bonci's Dough The recipe: Pizza 1 kilo of flour (tipo 0 or tipo 1 – Burrato from Mulino Marino) 700 gr. water 40 gr extra virgin olive oil 20 gr sea salt 7 gr dried yeast

I may actually be closer than I think - these are both from various visits to Roscioli:

Proofed in the half sheet pan on parchment but before stretching - this is the Kenji way. Baked for 5 minutes on the half sheet pan on the stone, then removed from the sheet pan and baked directly on the stone. You can see how bubbly their dough is in that Roscioli video.

I like these semi-custom inserts for a spice drawer... Not perfect but works here. And pandemic acquisitions specific to certain cuisines have led to storage of said spices in devoted cambros. So when cooking "Indian" food, for example, a cambro can just be taken down from the shelf, and all related spices are at hand...

We have a few pizza topics, so indulge me for posting this here... While I doubt I'll ever approach the deliciousness of the pizza bianca/pizza rosa at Antico Forno Roscioli, Forno Campo de'Fiori, et al., I can't give up trying. So while leafing through a few books, I came across a fairly benign recipe in Parla's Tasting Rome, (eG-friendly Amazon.com link) which as it happens, is very similar to Kenji's recipe on Serious Eats. Neither of these recipes is the same as the recipe in the Roscioli book (eG-friendly Amazon.com link) (which calls for milk as a small (10%) percentage of the liquid, and also adds malt (which I have to assume is non-diastatic malt powder). Now Katie certainly has a relationship with the Roscioli family, and certainly has a relationship with the Campo peeps, so a guess is that her recipe somehow incorporates their thinking, riffs on their ingredients, and takes their techniques into consideration. Like I'll never be able to do this... Look at all that pizza! Yesterday's attempt, dough started in the morning. Using 500 g KA bread flour, 80% hydration, 2 grams of instant yeast, 11 grams of salt. Folded maybe 4 times over the course of the next few hours, and baked at 6:30, after preheating the oven/steel for a hour. Half was spread with tomato, the other just olive oil and salt. Not bad. Too, mmmmm, fluffy (?) for me. I let the dough proof on the baking sheet for an hour or so, and I think perhaps it shouldn't proof at all. But - it's a start. Here's a quick look at Roscioli...

I don't write the copy; I merely quote it.

Nor are you mentioning how drunk they (or you) were. Didn't I already mention elsewhere how Jacques likes to make Brussels sprouts - sliced on his Ankarsrum with a knife? https://www.facebook.com/watch/?v=374394013829550

Yes, I always noticed people rushing for the Brussels sprouts before the pigs in blankets on the buffet.

At the urging of a friend... Company is called Keepwell Vinegar.

Teriyaki tofu and Shanghai bok choy don. Rice is a variety from Hokkaido called Nanatsuboshi via the Rice Factory. Much softer than any other rice I've had from them...

Yeah, it doesn’t surprise that it’s a little firmer the the Kokuho Rose. I like that in these rices. Glad you like it!

We've definitely discussed these before, and it's a nice pan for sure. Probably even make a nicer planter than that Descoware...I'm keeping it!

Hmmmm - called a "Stir-Fry" pan, these are not that easy to find (model 412 -- 12" across). Maybe we should keep them?

Wonder if we have the same one. This is an original All-Clad Master Chef, made in good old Canonsburg, PA. Maybe some poor sap wants two, and we can double up? Otherwise, it's getting donated along with those crazed Descoware pans.

A few nights ago: Scallops, duck-fat and chicken stock "broasted" creamer potatoes, Belgian endive in the style of puntarelle, with anchovies and vinaigrette. My food stylist sucks. I jogged walked over to Chinatown (wait, I live in Chinatown, I walked west on Grand Street to Ken Hing (by the way @KennethT - they don't have that refrigerated curry paste you mentioned)), to buy some stuff for dinner. Though this stuff was in inventory, and pickled the day before: Cucumber pickle, Szechuan style. Cabbage and carrot sweet and sour pickle (Cantonese style?). In the freshly cleaned and seasoned wok... Shanghai bok choy. Simple stir-fry. Lo mein, with chicken, shitake, cabbage, snow peas, scallions, etc. Very good.

At this point, pandemic confinement is bringing out all sorts of weirdness (in me, the cat, et al.), I decided this needed to be used... Since I'm cooking a fair amount of Asian cuisine, why not? It was on a top shelf, kinda filthy as it hasn't been used in years, a nice scrubbing and re-seasoning did it proud. It's a Joyce Chen carbon-steel (eG-friendly Amazon.com link), probably heavier than I remember, cause when I went to do some flipping, I almost broke my wrist. I moved a phony All=Clad wok to where this one was...I'm going for authenticity!

Perfect amount of soup for one - maybe they know? I seriously have not encountered a single problem with Fresh Direct quantities. Other quantity problems, and they've been fewer and farther between as I migrate away from various platforms, have been attributable to user (me) error (mine).

I do buy mine from Mala Market...they're quite good... https://themalamarket.com/collections/sichuan-spices-dry-goods/products/red-sichuan-pepper-hua-jiao

I was hoping, but not on him. What about, @CantCookStillTry him bringing some fresh fruit (e.g. apples, oranges), trail mix, nuts, stuff like that?

I blame @Eatmywords and this post... Monday night (the fish monger I got this from gets deliveries a few times a week, Monday being the first): Black sea bass simply roasted, with lemon, olive oil, scallions. Another pan had cauliflower and sweet potatoes. Now yesterday was a whole other story. Starting with those 2 lbs. of baby artichokes mentioned elsewhere... Quartered or halved, braised in stock, olive oil, white wine, garlic, lemon, herbs and a touch of saffron. A favorite. Some fancy bean club beans, and Significant Eater said that black bean soup is a favorite of hers... I live to serve. She really likes this soup as she remembers it from New Mexico, with avocado and sour cream. These are Rancho Gordo's Oxacan Frijol Negro Santanero beans. They're fucking delicious. Much smaller than any black beans I've used before, and they hold their shape quite well. Just great. And... My go-to: chicken thigh and chorizo paella. since I'd made all that stock, why not?

It does? What model?

Have you explained to the plants that they're going to be moving? Thank you. The funny thing is - our first apartment together was half the size of this place! And 4 flights up. Oy - those were the days..."I was so much younger then, I'm older than that now!" Indeed, NYC for a food person, is quite good - I mean, it ain't France (Or Spain, or Italy (or Sonoma or Napa, for that matter)), but it'll do. And believe me, you put with a lot of shit to live here, and not only 5 foot ceilings.

Well, I leave the pinching to Significant Eater. I don't do much different than a lot of my circle of friends and food people do...it's not like stuff magically appears, as I do make an effort, be it going to the farmer's market, getting product from local restaurants which have pivoted to providing raw materials, ordering boatloads of stuff online, etc. etc. However, I also realize that we're lucky to be in the position we're in, as well as to live where we do, which makes access a hell of a lot easier than for many. And I do try my best to give back; I'm certified both with City Harvest and our local NORC to do food realated work; once the pandemic subsides, I will be back at that.

For instance @KennethT, two different styles of choke, both from FD... And thees came in recently (and I'm still figuring out how to best utilize, probably something tapas-ish)... Though I used to make a cream of artichoke soup similar to the one at Duarte's, in Pescadero.

Believe me, I was thinking of that... But they're quite shallow.