shain

Very true. The reason being aluminum is more conductive, which leads to faster heat transfer.

See here. TL;DR: good.

Home made bread with cornmeal, poppy, flax and pumpkin seeds. My first attempt at aged cheese (see here). Cauliflower and mushrooms, with garlic, thyme, balsamic vinegar, bay leaves, pepper, nutmeg. Off-season figs, roasted with some sugar on top so that will be acceptable (I was given them, I have no idea who in their right mind will by figs mid winter...). Sirene cheese, avocado, Russian pickles, fresh veggies, Cabernet Sauvignon.

So it was time to try it out. At about 3 weeks of age, there is nice blue mold growth on the outside, and I'm pretty sure there's also some Camembert mold there. It's quite mild, the interior is between a Sainte Maure style cheese and a very rich ricotta - it's nutty, creamy, a bit flaky, with a mild blue cheese note, and a bit too salty. The crust is a bit like a young Camembert, which is to say it is separable with a pleasant bite. It has a bolder flavor of blue cheese and Camembert but is still quite gentle. Overall I'm super happy, next time I'll apply what I learned. We ate one quarter of the 280g wheel (almost 10oz). We'll let the reminder age a bit more and have another go. The mold pattern resembles a drawing of a stormy ocean, I think. I'll be happy to share the instructions if anyone is interested, it was a fun experience and require no special ingredients.

@blue_dolphin Yours reminds me a bit of the one we first had in Bellagio 5 years ago. I do hope it was to you liking

I highly recommend that you give this one a go. It's one of our favorite for years. Lightly cooked tomato sauce, dry mozzarella, strong blue cheese, tart apples, fresh thyme. Lots of pepper after baking.

Remaining pizza dough baked into two more pizzas. First a salad of spinach, onion, crisp baked pita, sumac, vinaigrette of olive oil, wine vinegar, silan (date molasses), more sumac, chili. Very refreshing - goes well with pizza. First pizza is a classic NY style. Chopped mozzarella, sauce very lightly spiced with a bit of garlic, chili, basil and oregano. Second - bechamel with porcini, mozzarella, pepper, thyme, champignons, arugula. Grana Padano shaved post bake, but it melted too fast

Pasta, broccoli, cheddar cheese sauce (modernist cuisine method) with some blue cheese, mustard and chili. Semi soft eggs, crisp bread. Not a mac and cheese, I wouldn't even call it a pasta dish, rather a dish with pasta. You break down the egg and it partially blends with the sauce - so you get cheesy-eggy pasta and broccoli, and then cheese coated egg pieces to eat with the bread.

Firstly, I do like dessert pizzas (I often make one with ricotta, mozzarella and figs, as well as one with peaches, cream, fresh mozzarella and basil). They make a wonderful dessert. However, this pizza is nothing dessert like, I use tart granny smith apples which lends fruity tartness and mild sweetness, both goes well with blue cheese. Putting caramelized onions on there (for example) would have been much sweeter, but not considered dessert like. It's the association of apples to dessert which makes it seem as such, not the necessarily the flavor. There are many such examples - beans made into (delicious) anko paste, avocado is made into shakes, lard used in sweet pastry, chocolate and cookies added to mole, fruit preserves and sauces served with meat and poultry, chicken is coated in caramel sauce. Also, I took the idea from a small local pizzeria in Northern Italy, so I have the approval of at least some Italians

We had my brother over for pizza night. 3 pizzas and a rosé. I have a few pizza dough recpies that I regularly make, this is one intended to be baked in the home oven. It started as a NY style and developed over time with towards the Neapolitan style (though I have a different recipe for a Neapolitan). This dough contains a small amount of olive oil and sugar. It gets crisp at spots but still puffy with some chew. This batch had the quickest baking time I achieved at slightly more than 3 minutes to the first and 4 for the last. Recipe link below, but it might be out of date. First one - simple short cooked tomato sauce (with a touch of basil, chili and garlic), mozzarella, blue cheese, apples, thyme, pepper. Second - same sauce, mozzarella, smoked mozzarella, half pepperoni & half pan fried mushrooms, pepper to finish. The meat eaters in my family are fond of sausages and cured meats, my grandfather was a charcutier of Czechoslovakian-Hungarian decent, so maybe its in our genes. I'm sure I would have too if I ate meat. Roasted butternut squash, cream, sage, a hint of nutmeg, a touch of brown sugar, mozzarella. Pepper and blue cheese post bake. Underskirt. Pardon my beloved spray bottle at the background. More dough left in the fridge to be baked in a few days. Recipe:

It's a good workout to burn off the pizzas.

I was left by my lonesome, so I made a nice healthy supper and played a movie. Charred vegetables salsa. Avocado salsa (thinner than guacamole, more lime, with ground up charred chili and onion). Sour cream. Beer. I made sure to make enough for us to share the next day, I don't want no disappointed looks

@weinoo My 2 cents from using a similar method. A) Place the baking steel in the top third of the oven. Turn on the top broiler before shaping the pizza. I then bake with it being on for 3 min and the pizzas is ready. But you can turn it off if the top chars too fast and the bottom does not get enough color. B) Either mix the cheese with a bit of water or milk before topping, or spray some water on top before baking. If possible, keep the cheese chilled until used.

Anyone ever tried the cold-start method used in this video? The result looks good.

Here's a video of a technique to achieve a similar result to what @FeChef mentioned, though yours sounds easier. https://m.youtube.com/watch?v=q3Uspw2Yll4&t=248

Cheese update. Seems to be doing well, which is to say it looks blue and gnarly. Smells pleasant (assuming one finds blue cheeses to smell pleasant). I think I'll open it up soon, my technique was not perfect, and I'm worried that letting it fully age might result in off flavors or even spoilage, and I prefer it to be mild rather than risk it being inedible (am I being paranoid?).

Quick vegetable pho-like soup in pressure cooker. Charred onion and ginger, other stock veggies, the usual spices. Rice noodles, herbs, lime, hoisin. Not fully vegan, because it has a bit of fish sauce.

Pambazos. Crumbled tempeh flavored with browned onion, smoked paprika, chipotle, garlic, toasted spices (coriander, cumin, clove, cinnamon and some other stuff). Roasted eggplant, cabbage and lime slaw, crumbled feta, avocado, sour cream. Served with salad and pickles. We also shared a couple of beers. I had extra filling and sauce so I made some for lunch the next day, this time diluted the sauce a bit so that it will toast better without charring in spots, also used mushrooms instead of eggplants for some variety. No pictures of this round.

Spaghetti, simple tomato sauce with a touch of garlic and chili, blue, basil, olive oil, pepper.

I don't have a written recipe, but I do have suggestions. Base is lightly browned onion, carrots and celery. Don't add too much so that it won't end up too sweet. Smoked paprika works well for a vegetarian way of adding smoke. Add enough lemon or wine vinegar when done cooking to brighten it up. I like to also add dry mint and lots of pepper (again, when done cooking). Some fresh peas make a great topping, so does toasted sunflower or pumpkin seeds.

Yes, it is hard to have too much starch. I'd be more worried about not straining enough liquid and by that introducing unwanted moisture. That said, I stopped doing that and now simply add dried potato starch. It's easier.

Thanks a bunch!

Latkes (levivot in Hebrew). I make mine with shredded potatoes and some onions, salted and squeezed, microwaved to par-cook. Adding eggs, sugar, matzo crumbs, starch, pepper. Double fried so that they are extra crisp, but more importantly, fast to serve. Served with brown sugar (which I like to add some salt to, then sprinkle on the latkes). Sour cream. And encouraged by the love of latkes apple sauce displayed by others in this thread, I made some lightly cooked apples with a bit of sugar and nutmeg. I will probably never love apple sauce, but this works quite nice. Here's the first batch.

@David Ross Care to share the recipe? I've been looking at a few trying to decide which to make. Though I have to warn I might desecrate it with some coconut. Thanks!

Remaining kimchi jjigae with pasta cooked in alkaline water.