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About TicTac

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  1. Too funny - I thought the same, almost like a baby ray! Looks like an amazing meal.
  2. Great tips - thank you all. I now look forward to the arrival of my pizza steel, and I can throw out my 'custom cut' piece of cardboard which has been filling the void till the real McCoy arrives!
  3. Typically I thaw it the same day on the counter, then put in the fridge, and back to counter to come to room temp before using. Wonder if your suggested method would produce better results....The dough frozen (which is not my preference) often seems to have more water content and far less volume/life to it. I recalled the crumb in your fantastic potato pizza as I made this post and our pizza tonight. Do you make your own dough, Ann? It looked fantastic. Interesting re: the oil. How does that interact with the flour - or do you forgo it in that case?
  4. Fantastic stuff! Love this travel blog already. And Miro to boot! Behind Dali, he is one of my favourite artists! Lucky you.
  5. Majority so far seems to lean towards the hand pull method - which ultimately is my preference as well. Tonight as mentioned the dough was frozen, and there simply is not enough air left in it to warrant the hand pulled method, not to mention the dough is not nearly as nice to work with. So I opted for the thin Neapolitan style crust, which is still enjoyable. Any special tricks you folks have learned along the way to avoid the inevitable (with the hand pulled method) massive air bubbles (I have had a few over the years that have been nearly half the pizza!). Some I know like the 'random fork stab' method...
  6. *Note to mods - if this forum has a 'poll' feature, that would be great for this thread... I am curious, as I am about to make some Pizzas on our newly acquired Modernist Cuisine Pizza Steel (a fantastic tool!), how many of you Pizza makers use a rolling pin vs. stretching by hand. I go both ways, when the dough is fresh I will typically stretch by hand, when it has been frozen I roll with a pin. My thought is that pin's will remove some of the lovely crumb one wishes to attain - then again when I roll I go for a very thin Neapolitan style pizza. Would love to hear how you all spread out the dough!
  7. Uses for leftover cola?

    It is an excellent cleaning agent
  8. Dinner 2017 (Part 6)

    Great looking meals all. Potato pizza is so underrated! A staple with my family. We often will pan roast them with garlic and onions. Occasionally a smoked Scamorza will join in the usual Mozz. Great looking crust, BTW. Last night - Cumbrae's 6 week aged Rib Eye - Deckle end cut. Served with crispy roasted potatoes and freshly picked sauteed spinach. Williams Selyem '09 Pinot to accompany. Cheeses in lieu of dessert (I will take cheese any day over sweets!)
  9. I would surmise, in an oven.... Sorry, couldn't help myself! 375-400 until fork tender/golden. Convection helps.
  10. Well they are sweet! Especially when cooked to a point where they get crispy. But they are fantastic. My BIL does them every year at Christmas glazed with honey and baked till caramelized.
  11. Scratch Guacamole - Labor Intensive

    Acid - needs some lime (preferably) and avoid contact with air - a direct contact application of cling wrap will help in this effort.
  12. A Small NYC Kitchen Reno 2017

    I am sure they are more cost effective now than when I put them in 5 years ago. I have a number of recessed LEDS in the ceiling that are perhaps 6-8 inches in front of the cupboards which give me the counter lighting I need. Perhaps that's why I don't use the under cabinets.
  13. A Small NYC Kitchen Reno 2017

    Not sure why we don't - perhaps it's because we have so many (quite well placed, in retrospect) recessed lights which negates the need.
  14. A Small NYC Kitchen Reno 2017

    Great call on the Wolf - I have been very happy with ours. I splurged a bit (in the realm of $900 at the time) on LED counter lighting, and I can count on both hands the number of times I have actually used them.
  15. Dinner 2017 (Part 6)

    I was expecting to see Israel as the source of your Hagafen Riesling. Though it was drank on the appropriate day....Shomer Shabbis, as the Big Lebow's would say (perhaps with an additional expletive... )