Duvel

What Bonci is selling is pizza al taglio, with myriads of options. As one of them always have a pizza bianca, sometimes topped with rosemary and you can get it with fillings like Mortadella ... I would contest this statement.

Tonight Green Chicken Curry with the green curry paste recipe from Kasma Loha-Unchits It rains fishes ... Had to use coriander stems, as I couldn’t find it with roots attached, even at my preferred asia market in Heidelberg. Upped the amount, and toned down the heat for the little one. Served with Jasmine rice, shrimp crackers, some pork sate to make a meal ... And a passion fruit Old Fashioned, enjoyed in the final steps of preparation and finished after dinner 🤗 Glutinous rice boiled in coconut milk, served cold with mango sorbet to finish ...

I do like Antico Forno Roscioli al lot, but for Pizza Bianca I am definitely more of a Bonci guy ... though if “fluffy” isn’t for you I understand your liking for the Roscioli variety.

Rest assured, unless you crank the central heating up to max you wouldn’t get that in Germany either ...

As does a Catalan wife, insisting on an average room temperature of 25 oC (77 oF)...

Ciabatta with sweet mustard, Leberkäse, quick-pickled red cabbage, pickles & crispy fried onions ...

Wow ... my next weekend project !

Greek Gyros (marinated pork neck), with homemade pita bread, zaziki & salad. I usually prepare Gyros on the rotisserie, but it was raining so heavily at just about 0 oC, that I decided to put the skewer in the oven and rotate every 10 min a bit manually. Worked pretty well ... The waiting period was shortened by perusing Ouzo generously ... Sliced & ready to eat ... Pita, brushed with olive oil and recrisped ... Pita Gyros with quick-pickled red cabbage, raw onions & zaziki ... Lastly, the full approval from the little one ensures this dish being featured again in our regular rotation 😉

Himmel un Ääd - fried white sausage & blood sausage, on potato purée & apple sauce, topped with fried onions. I can really recommend the canteen at my home office 😉

Fold ...

Or they glue an acrylic bottom into a bottomless glass flask.

Happy leftovers: Massaman curry with chunks of buta no kakuni - who would have thought that combining fatty pork and spicy curry works so well (hint: me, me, me ...). Pad thai a la fridge.

That send me googling for her life story - an impressive life with an unfortunately all to common ending. Thank you for bringing this to out attention !

More than acceptable - lecker 😋

How do I tell you that my patience for literature (outside of cookbooks) is so limited that Salinger’s short stories is the only book of classic American literature I ever read on my own account 😉

That's super important with fresh motz in an home oven - cold toppings and large-ish pieces, otherwise it gets dry and chewey. Soaking the cheese with a bit of milk and a pinch of salt also helps. Or using burrata ...

Please ... the are subtle hints in literature, are there not ?

I am not an expert on peppers, but @BonVivant suggested rose for your carp dish, which translates into rózsa in Hungarian.

cf. your initial post ...

Sunday night „Pizza & Movie“, with todays choices: Champignons, Burrata & Iberico ham ... Anchovies, olives & onions (plus 1/3 with the popular 1st variety, to keep for tomorrow) ... ... and „Hotel Transylvania 2“ 🤗

After a nice walk in a cold & rainy forest, we came back to a hot Onsen bath (as an encore from last week). As predicted, this triggered the „Onsen - Onsen egg - Japanese food“ request in the little one. So ... Dashi tamago, Tebasaki, Buta no Kakuni, Yakitori, blanched broccoli with sesame-miso sauce ... Edamame, lazy shaped Gyoza .. Yakitori moriawase: chicken thigh, bacon-wrapped tomato, shitake ... More chicken thigh and rabbit liver ... ... and finished by Kare Udon with the Onsen egg. Happy kid, happy wife, happy life 🥳

Massaman gai ...

Home office & bacon cheeseburger - a winning combination 🥳

Leftover night: half a pumpkin, some cream and a large portion of braised beef had to go, so ... Lasagna with a pumpkin bechamel. Not much to look at, but my family assured me that they leftover night is not as bad as it sounds 😉

Well ... I somewhat disagree with the statement of “local pride issue and not related to taste”. Cooking techniques developed from available equipment, and the taste is by necessity a combination of ingredients & techniques - which in the case of Neapolitan pizza is deemed as “good” by quite a share of people. I complete disagree with your second statement. 451’ is the alleged auto ignition temperature (actually more of a median) of paper, not of wood. There is a book about that 😉 ... Wood burns at higher temperatures - but this would not pose a significant risk, as ovens are properly insulated and will not start to ignite their respective environment.