MatthewB

The latter should be good. Post that "new thread," fresco.

KC strips? Kansas chicken (boneless skinless breast strips).

We should probably emulate the "who's a chef & who's a cook" thread and start a "who's an engineer & who's a technician" thread.

I have found that there is a significant difference in the moisture content just after one day of sitting in the fridge. And I leave mine in the liquid. Difference in what direction?

On Saturday morning, the SO & I made the rounds on the local greenhouses. (It was her idea. What a great gesture after my buff mozz oven fire on Friday evening.) Anyway, we picked up a lovage plant to add to our herb garden. Now, what should I be doing with lovage? Edit: (clarification) What should I be doing as far as cooking, *not* growing.

Thanks. I'll do the cheese cloth/bowl "technique" (w/ domestic fresh mozz) & give that pizza another try this week. I think I'll do a goat cheese pizza, too. (And truly thanks for all the feedback, everyone. Once again, I'm pointedly reminded that we learn little from success & we learn so much from failure!)

You mean this thread? Yup.

OK, this is helping. I did not realize that imported buffalo mozz had a higher moisture content. So . . . With a domestic fresh mozz that has been stored in water, is there a way to reduce the moisture without ruining the cheese? (Squeeze, let it sit out for a while, or what?)

The remote is nice if you're smoking (bbq'ing). You can set alarms, etc. Then you don't have to constantly run outside to check the temp.

Yes, but . . . I've used domestic fresh mozz on pizzas without the problems that I had on Friday evening. So, I'm a bit confused.

That's considered "fresh" mozz? I guess I lack common sense. Help me out here.

Friday night: My buffalo mozz pizza mess. (See that thread.) Saturday night: Grilled lemongrass beef Quick pickled bean sprout salad Jasmine rice Sunday night: Bacon-wrapped grilled pork tenderloin w/ balsamic-glazed peaches & black olive relish Quick-saute snap peas & radishes Spinach salad

When a pizza recipe calls for "fresh" mozz, what should one use?

beans, your pizza sounds good! I wasn't clear up above. I sliced the mozz before putting it on the pizza dough. What I was thinking of changing for next time is to slice the mozz just after I drain it. Then, let the slices sit & hopefully lose some moisture. As far as too much mozz, I used about 6 oz on a 12 inch pizza. Does that seem like too much?

I think I'll do the following different next time (which might be soon because I've another batch of dough from last night--the second pizza didn't get made): 1. More lip on the dough 2. Drain the mozz, slice it, & let it sit out for about 45 minutes to an hour. (I only let it sit out for about 20 minutes & didn't slice it.) 3. Move the baking stone up on a rack with enough room underneath for a jelly roll pan or whatever to catch falling mozz, if mozz runs off again. Anyone have any other ideas on required changes?

Actually the pizza was quite good . . . After the first 5 minutes as the house was beginning to fill with smoke: SO: (frantic) "Matthew, what are you going to do?" Me: "Open the windows & finish cooking the pizza. It only has about 4 more minutes & the flames aren't going anywhere as long as the oven door stays closed." SO: (directs dirty look my way) Me: (starts opening windows)

I'm out. I've an oven to clean.

Yeah, she's a great woman. But it was *her* house. I've never seen that much smoke in a house that wasn't on fire.

The SO has been asking for her favorite homemade pizza--cheeses w/ arugula & fresh basil. No problem. I picked up some imported Italian buffalo mozzarella. Ouch but yum. No problem? So, I thought. Put the mozz on the dough (as usual) & added the remaining cheese, etc. to the pizza. Slid the pizza off the paddle onto the baking stone on the bottom of 500 degree oven. Done this plenty of times. Looking forward to yummy pizza. In about five minutes, the house is literally *filled* with smoke. The mozz ran right off the dough/crust and onto the oven floor. Got flames & the whole nine yards. Talk about getting yourself into the doghouse. I think my day with be interluded with a few scenes of humility & so on.

Girl Cook & Kitchen Confidental were compared side-by-side in the new Elle (American edition). I just glanced at it briefly & didn't buy it as I didn't notice anything by Fat Guy. Anyway have this? Fill us in?

That's where one cooks in the steam created by the application of my hot naked body to a mixture of aged spring water and dutch process cocoa. Delicious, if a little sweaty. That sounds like some progressive technique I can only begin to comrehend. That, my friend, is the *new* avant-garde. You're already a generation behind, invento!

Sam, Explain the cocoa steam bath to inventolux so we can move on.

Now That sounds like fun, sign me up I think slkinsey is lining this up with his girl.

What about a cocoa steam bath?

Wine advertisements do absolutely nothing for me.