No.1122571[Last 50 Posts]
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The last thread hit the limit
Culinary arts, meal prep, any and everything food related.
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The first image is a shakshuka I made for family last night.
Onions, bell peppers, tomato, egg, cumin, turmeric, paprika, salt, and pepper.
Garnished with kale and EVOO.
Imagine in this post a second one I made but with mozzarella on top as I did not have feta.
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So this is a very old image of dark chocolate cherry pecan cookies I made back in culinary school.
Not the prettiest but tasty.
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Did you cook the cutlets in a Béarnaise? I am a bit confused about that.
Did you make the hollandaise from scratch?
Leek is always good, onion too.
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Disappointing lunch today.
Went somewhere at the behest of a coworker. I won't be doing so again. The meatball sub was just bad by all metrics. Not enough meatballs to fill the sandwich. Obviously frozen. Sauce was sickly sweet, like it was just ketchup. The cheese looked like molten plastic. Had to give them a bad review. Could only eat 2 bites before throwing it away.
Will try to make some chicken tonight to make me forget today's lunch.
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I really hope you didn't pay more than like $5 for that shit.
Those meatballs are punny too. >>1122581
What is your recipe for your Mornay?
The mornay wasn't home made. I aint that advanced.
I am just following fairly basic recipes I find for now.
Yeah maybe I will next time I am doing a recipe that requires it.
Just, I am already spending more money than I usually did cooking more decently, I can't keep ramping it up.
that is understandable.
Do what you feel is most comfortable.
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Downtown Orlando bby. We only charge the highest price for the worst garbage.
Made me want to drive to LaSpada's for my usual GOOD Meatball/Spiced Italian Sausage/Pepperoni sub.
I fully understand. >>1122601
I feel that.
Got to have a good spot.
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They can't all be good I guess.
I should've known the spot was a wash when there was nobody there eating.
I have a few places sprinkled around that are quality spots though.
Have a good day today?
Empty seats at lunch is a HUGE red flag.
Nice to know! I hope one day to outshine them all.
On a different note, I dunno if you saw at the end of the last thread, but the dish I made yesterday was waaay better than I expected it to turn out.
Granted it was about as simple as simple gets (I dun even know if you guys have a name for it - it's called "Burning Love" here, for some reason), but I was quite happy with myself.
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I know I know. I've very, very, very rarely ate at a place that was both good and empty.
I look forward to you being my #1 spot.
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There is nothing wrong with simple. The best things always start simple. >>1122610
The only place is when it is a literal; hole in the wall.
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Those are hard to find here. Because it's either just bad or already full.
I didn't win any dosh unfortunately. Next time for sure though, then I'll sponsor the Diner/cafe.
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I love good broc. >>1122614
Normally the case.
There was this place next to my school that was always slammed.
I am sure it lived by having us as free labor for our externship.
Same on my end, but sooner or later I will make it happen.
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Pfff, exploiting kids for labor is what built the country I suppose.
Excellent. Let me and Moon know, we'll happily help.
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Free labor is the backbone of culinary arts.
Of course. I have to have you both.
I would love to do a rotating menu as well.
Maybe for holidays do a prix fixe.
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Of course. First round's on me.
I can't imagine your cafe to keep a singular menu outside of "secret" items that you keep in stock for regulars. Keeping things different guarantees that everything is fresh. Plus it's more fun for the staff yo pref something different. Win-win for everyone.
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I would love to do what some really deep pocket places do and source everything within 100miles.
It is doable abut the prices reflect it.
I would like to do fun menu items that are uncommon in the states.
Like I don't want to put "generic burger" on my menu.
I want to have stuff like duck confit, or liver pate. Items that people might be afraid to approach but are delicious.
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Hmm. Yeah, Ocean would be the only logical place for it. I'm sure you could even get some fishermen willing to drop off to you first. Fresher stuff like Pork or Duck would be a little harder.
You'd be the first "Beachside" place I've seen to have the balls to have the menu out front and it not be fucking burgers and fish tacos. >My little Timmy only eats Hamburgers>Oh, that's a shame. That was our brunch menu last week>Can you make one for him?>No>BUH, Why not?>Because we didn't get materials to make hamburgers. We got what we needed to make duck confit, Glazed Pork chops, and Lobster Bique. All of which is quite good>Why didn't you say that's all you could prepare?>? The menu's outside? Before you even walked in? It's also on the website when you made the reservation?
Never had duck confit, sounds tasty though. Liver's ehhhhh
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Either than or find a bunch of local farmers and artisans to promote them on the menu and in the cafe to get a deal on their stuff.
Or just fried fish special or...combo platters.
I deal with off menu a lot. If I have my own place and you want off menu I am making you pay through the nose.
It is delicious.
The trick is to soak it in milk and make the pate be 90% butter.
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>>1122631>local farmers and artisans
Hoh, didn't even think about that. They could have their branding on the wall and get their names out a bit too. Win/win.
Fried frozen fish with fried frozen shrimp and fried frozen oysters with fried potatoes? My favorite /s
Fair enough. I just like telling people "No", but telling someone the burger they ordered afterward was 45 dollars because we had to go out and buy ingredients would also give me great pleasure.>90% butter
How have I not eaten this yet? Sounds like the perfect dish.
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I always try to get everyone to lift together.
I hate places like that, I hate how common they are, and I loathe that people call them amazing.
No is great. No is instant satisfaction. The face a Karen makes when she sees that her kid's tenders are the same as her wine total is a treasure that will last all day.
If the cooking can't give you a heart attack is it even food?
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I commend you for thinking that far ahead.
Unfortunately people have been poisoned enough to think blue box is the height of cuisine. And that reheating shit in the microwave counts as cooking.
Delightfully devilish. I'm in.
Well that's why Julia Child was the best. “With enough butter, anything is good.”
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I am anti-crabs in a bucket always.
Shame I see too many people be that way.
Chef Mike is the worlds most renowned.
It is my true nature.
Saint of home cooks.
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Crabs belong on a plate, not a bucket. People want fast and cheap.
Chef Mike? The guy who puts mayo in fucking everything?
I only enjoy bullying others for the short term. But if it's someone rude like a Karen I'd happily extend it.
Truly she should be. I'd watch more cooking shows if we had someone like her again.
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Why I like the slowfood movement.
Chef Mike is the micowave oven. But also not wrong.
I have thought about selling my soul to the vtube gods and start a cooking stream.
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Slow cooked is best cooked.
Ahhhh, that Chef Mike. Not a big fan tbh.
Wheat get you back for bullying him in stereo yet?
Would be hard to get into, but I could see it doing well.
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I fully agree!
Me neither, but he has saved my butt on occasion.
No, he is being very patient and kind with me.
Yeah, better not quit the day job.
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I've kicked myself for not doing a marinade a few times. An extra day of sitting does fucking wonders.
Boooo, I'd tell him to bully you if I had any means of communique.
If it's fun then there's no harm or foul in it. Would definitely help you learn what's needed for plating photos.
It really does.It is just hard somedays.
If I need something defrosted then.
I told him for you.
You are such a good person.
gonna try and sleep.
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Very true. I should start planning on what I want to do for Turkey this year. Last year was ok but need to improve the aromatics.
Ahh, it'll certainly help then. Still, limited use.
No, no. I assure you I'm an asshole.
Aye, rest well. I think I'll follow suit now.
Important home cooking
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I would love to brainstorm with you. >>1122684
That is certainly...a thing that happened.
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I would certainly appreciate it. Give me a few hours and I'll list what I did for the bird and what I'd like to do differently, and what you recommend with it.
So walk me through what I am looking at.
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This monster is DG donuts glazed apple fritter. It weighs over 2 pounds, has been made fresh an hour before I picked it up with fresh apples inside. It costs 6 dollars after tax for what I assume to be over 4k calories.
Here are their more manageable monstrosities. Top left is a dark chocolate covered raspberry tart filled donut. Top right is a *peanut butter cream filled chocolate and peanut butter donut. Bottom left is a double vanilla glaze with a powdered donut hole, and bottom right is a Boston creme with cream cheese whipped cream on top.
America hell yeah.
I would love to try the dark chocolate raspberry.
I do love boston cream pies too.
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They rotate pretty frequently but they have the Boston cream(or variant of) up every other week I think. I'll bring one along with the limoncello to trade the brownies.
Unrelated note, the cheesecake that Moon sent arrived safe and sound and is in my fridge waiting for me.
LaSpada's meatball and pepperoni sub. They make their own bread daily.
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I'll add a banoffee pie into the trade too.
Now that is a sandwich.
I was thinking of making some stock tonight after my therapy session. If I do I'll do a breakdown of everything for this thread.
Oh my, if you bring pie I'll bring the beer I make.
Stock is the essence of a lot of dishes. I'd love to see it if you can.
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>>1122694>Thicc>Like butter>Excellent taste
Damn good cake.
-Dry turkey as much as possible with paper towel after thawing.
-Separate skin from meat.
-Make compound butter with butter, salt, pepper, rosemary, thyme,
-Carefully spread the compound butter underneath the skin. Spread any excess butter overtop the entire bird.
-Stuff bird with aromatics, onion, garlic, orange (Getting rid of this next year).
-In a small bowl, whisk together salt and baking powder.
-Generously season the exterior of the turkey with the dry brine mixture.
-Transfer the bird to a grill rack placed in a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator for 24-48 hours.
-Prep the turkey, truss the legs with butcher’s twine and tuck the wings underneath the front of the turkey.
-Preheat the oven to 325 °F
-Line the bottom of a roasting pan with aluminum foil. Chopped onions, carrots, and celery to the bottom of the roasting pan. Place the roasting rack over the vegetables, then transfer the turkey to the rack.
-Cover with a layer of aluminum foil.
-Roast the turkey until the thickest part of the breast reaches 145 °F.
-Remove the aluminum foil and increase the oven temperature to 450 °F
-Continue until temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F, about 15-30 minutes.
-Let the turkey rest, uncovered, for 20-30 minutes before carving and serving.
-Reserve drippings for gravy
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that is a damn good starting point.
Talk to me about what your concerns are about the aromatics.
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When you say wrong, did you find it too sweet, or was the tang from the orange a distraction?
I would also include shallots in the aromatics.
Shallots are amazing at bringing out the character in other foods.
Have you considered sage at all in your compound butter or even in the veg?
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The tang was fine, but the flavor didn't mesh well with the others. Felt too sweet, yeah.
Ahh, shallots would get into those crevices easier too.
I use it for the bed that collects the drippings for flavoring the gravy, I would put it in the butter but I can't find fresh sage unless I go to world market or something. Someone at my local store buys it up fast.
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So for that, it might be worth testing out grapefruit if you want citrus. Alternatively, lemon would not be a bad choice.
Shallots are an unsung hero. I use them in all my risottos.
Sage is fantastic so I don't blame them.
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Lemon it is. Was thinking about using that in the brine too but might introduce too much acidity.
I mainly used sweet onions for my bed and inside for aromatics. But shallots may really give it a pop.
I think I'll venture forth and look a little harder this year for some. Really make this bird sing.
My gravy and Mashed potatoes are on point. And greenbeans are pretty solid too.
Remember 4 lemons per gallon of water for a wet brine.
they always do the trick for me.
The best sides
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Got it. Might keep it a dry brine to keep the skin extra crispy though.
I SHOULD just grow my own damn spices.
I just suck with bread lol.
Buffalo chicken pizza, Mellow Mushroom.
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Very good pizza. It's my roommates favorite.
I prefer the mighty meaty from there though.
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The Pizza's are the only things "Special" about the place imo. They do have interesting starters like the spinach artichoke dip but it's just a "Better" sports bar.
They have a mushroom pizza that's interesting. Portabelo and caramalized onions.
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it arrived!! was it good? is it okay?
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Very good. Density is just right and the cake survived the transport quite well. It's a very creamy consistency too.
Now I know the cost of this with shipping was much more than soap.
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I want to make pizza now.
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Should do it.
Or do you still need to make stock?
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i am glad <3 junior's is one of NYC's premier cheesecake places! Famous for it's original new york cheesecake!!
if you visit, we can go to Eileen's! They have my favorite cheesecake in all the city c: >>1122714
perhaps for Kalikimaka, Dawn friend, you will also have cheesecake?<3 >>1122716
... everyone keeps... saying the p word.
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Sure, after Katz Deli and Joe's pizza I could use more places to go.
I do need to make it....
I'll get on it after a nap.>>1122718
I will make us one.
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Hell yeah. Get a good sleep going. Gonna try for the nap now or in a bit?
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if we do eat in NYC, i could bring us to eat at three different places for every single meal for months, and never run out!! there is just so much food!
i always regret not being able to take friends to more food places... but then, i also get too enthusiastic and fail to take them to the places they themselves wish to go...
a lesson i have learned very well not to do anymore. >>1122720>>1122719
...i am... very particular. about pizza. there are ... rules. important rules. about pizza.
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As long as the food's as good as the company there's never a problem.>Pizza rules
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there are three lineages of modern true pizza, all descended from the original Neapolitan line.
These lineages are the New York Style, the Sicilian, and the original Neapolitan.
New York Style is flat and wide, cut into slices. Sicilian is square, thick, and cut into square slices. Neapolitan is wide, flat, but served one pizza per person: no slices.
When pizza first came to the United States, brought here by poor Southern Italian migrants, pizza was a virtually unknown food in Italy. There were variations of pizza that existed in Naples, and in Sicily, but these were street foods for the poorest people: a food stuff considered almost unfit for consumption by wealthier Northern Italians.
When pizza became big in the United States, the New York style migrated back to Italy, where it became popular again: it's influence is felt even in the Neapolitan style.
Some areas, like Detroit, had their pizza influenced by the Sicilian style.
In a sense then, one can say, in the hierarchy of pizza classifications, the classification is thus:
The Kingdom is Savory food,
The Phylum is Italian,
The Class is Southern Italian,
The Order is Pizza,
The Families are New York, Neapolitan, and Sicilian,
The Genera are regional interpretations of those styles,
And the species are the individual products of different pizzerias.
Detroit style pizza is a genus of pizza under the Sicilian family;
Chicago Tavern style is a genus of pizza under the New York family;
But, similar to say, carcinization, the process of which crab-like animals gradually evolve into crabs, there are pizza-adjacent foodstuffs that are NOT true-pizzas.
Similar to how the hermit crab, king crab, and squat lobster may resemble true crabs of the infraorder brachyura, but actually belong to the infraorder anomura, the Chicago Deep-Dish "Pizza"
is an imitation pizza: a food stuff of the order casserole masquerading as a pizza, it having culinarily evolved into a pizza due to the pizza's superior form and function.
(part 1 of 3)
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These aren't rules, Moon.
I'm taking a shower, brb.
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we have established now, the base-line understanding for what constitutes a pizza: descent from one of three lineages, which themselves represent specific styles of pizza preparation.
(1) The Neapolitan Style, a wide flat base, prepared in a very, very hot oven, intended to be cooked fast and eaten quickly. A single serving pie. Which would branch into two separate but legitimate families, including:
(2) The Sicilian Style, a baked style resembling, but not constituting a casserole. The original Sicilian pizza was circular, and baked thicker, but not thick: it's reverse casserolification has caused it to develop a square shape, and a deeper crust, but it is nonetheless legitimate for what it is. It's baked slower, more like a casserole, but still relatively flat, with relatively modest toppings: the dough is risen more, but the cheese/sauce ratio remains modest, and the crust remains crispy.
(3) The New York Style, a flat, wide base, prepared in a very, very hot oven, intended to be cooked fast and eaten quickly. It's cut into slices.
As such, unless one's style of pizza is traced from the Sicilian family of pizza, the following must be true of a true pizza:
(A) It is flat;
(B) It is round;
(C) It is baked in a very, very hot oven.
These fundamental, elementary concepts are evident from the very etymology of the word "pizza" itself: the 1907 [i]Vocabolario Etimologico della Lingua Italiana" reports "pizza" to be from the Latin root word "pinsere" meaning to pound or stamp. See also, the similarity to the Greek word "pita", which some etymologists suggest it shares a connection to.
flat. Pizza is
round. Unless it is Sicilian
or specifically derived from that family of pizza.
Virtually all of the world's pizza is derived from the New York style, as it is American-Italian culture that has introduced pizza as a food-stuff to the wider world.
Consider the infamous nature of pizza, prior to American reintroduction:
"Made from a dense dough that burns but does not cook, and is covered with almost-raw tomatoes, garlic, oregano, and pepper: these pizzas, in many pieces that cost on soldo are entrusted to a boy who walks around to sell them on the street, on a moveable table" -- Matilde Serao, The Bowels of Naples
Pizza was considered a food barely fit for consumption: hardly fit even for the poorest of peoples to eat.
And yet, just 21 years after Serao wrote the above quote in The Bowels of Naples
, Lombardi's, New York City's first pizzeria, opened in Little Italy, producing Neapolitan pizza in the traditional sliced fashion, see Serao
It was innovation in New York City that created the modern pizza, as it is eaten, around the United States, around most of Italy, and around the world.
Lombardi's is still open to this day!
...and though many regional interpretations of this New York Style exist, one must be careful of the lineages of where those pizzas come from.
How much do those alleged "pizzas" draw from sources that are not of the three families? How much does a pizza take from the family casserole, or the family Scandinavian open faced sandwich (Smorrebrod), or the family Middle Eastern pizza (Lahmacun)?
If one wishes to make "pizza" there are rules: if one strays too far from that base, the pizza fails to be pizza, as it takes more from other culinary lineages. It may even become fusion food. But it fails to be pizza
To use our crab analogy, one might look at a Red King Crab (Paralithodes camtschaticus)
,and then look at a Smooth Box Crab (Calappa calappa)
and exclaim that the former looks more like a crab than the latter. But it should be noted that the Red King Crab is NOT a true crab, and that the Calappa is!
A terrible looking Japanese pizza, with a topping of corn and mayonnaise, as such, has more in common with true pizza than a Chicago deep dish pizza, which itself has more in common with casserole, and other such foods of the rural, German, Midwest. Though arguably, neither are true pizzas, as a Japanese pizza might trace its culinary lineage back to Portuguese nanban-baking.
Understanding the above, now, and only now, can we talk about the "rules" of pizza: what makes a pizza a pizza, and what a pizza should be like.
As we stray further from what the standard for a pizza is, we stray further from being a pizza, until at some point, we are no longer in the pizza family. To make incredible pizza... we must first make pizza
. No more. And no less
we are getting to rules, this is important groundwork for understanding the rules of pizza!!
(part 2 of 3)
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I'm going to bed. Night bud.
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>>1122730<3 goodnight tracer c:
please rest well, dear friend... i hope you will be happy.
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but, i intend to continue, mua ha ha!!!!
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So, when you visit here. we can have pizza with kebab meat and frenchfries on it!
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Here is what has been established so far:
Pizza is defined. Pizza has lineage. Foodstuffs resembling pizza are not necessarily pizza. The closer a pizza is to the definition of pizza, the more true it is. To make great pizza, we must understand true pizza.
Here are, now, the rules. These rules apply to New York Style Pizza
Why New York Style? Because New York style pizza is the family from which virtually all others derive. Even the "original" Neapolitan is different from the 1800's, gussied up to become different than what it should be: a worker people's food, for worker people. A true food for the people. A food of solidarity which represents the struggle of the proletariat.
Furthermore, one will note that fundamentally, these rules apply also in most respects to Neapolitan and Sicilian style pizzas! This is because, unlike [b]Chicago king crab fake
deep dish "pizza", these pizzas all come from the same culinary lineage: they are relatives, in precisely the way that a deep dish pizza is not.
okay, here are the rules:THE RULES OF PIZZAPART 1, THE DOUGH
Pizza dough has specific requirements. The dough should optimally include some volume, specifically, of Italian pizza flour. The traditional flour of Neapolitan pizza. It needn't be all, depending on your cook time, oil content, water content, proofing, etc.
The dough is marked "00" at most grocery stores, if it is available.
If it is not, approximate its effect: use a very finely ground flour, with a low gluten content.
Once your dough has been roughly combined into a ball, don't over manipulate it: this introduces too much air when the dough is not ready.
Proof the dough: depending on temperature, as short as ten to fifteen minutes.
If you overmix your dough, if you use too much yeast, if you fail to proof your dough, you will end up with a pizza that is too doughy, too mushy, or worse, both: a pizza that is somehow too hard where it should be glutinous and pliant, and too soft where it should be crispy and satisfying.
After proofing, knead your dough, and it will develop the right texture. Then, leave it in cold storage for 24 hours, so that it can further develop. PART 2, THE CRUST
The crust is flat, and thin. It needs to be well floured, and not sticky at any point, because the oven needs to be very hot, and the pizza cannot stick, nor stay long in the heat.
If the dough is wrong, the crust will also be wrong. If the flouring is wrong, the crust will be wrong. If the flour is wrong, the crust will be cakey, and wrong.
The edge is larger than the center: it gives you something to hold, but also keeps the structure of the pizza assembled. The center is thin: not so thin that it is about to break, but thin enough that it should be just prior to that point. PART 3, THE HEAT
Pizza must be cooked as hot as possible. The hotter the oven, the better. In a proper, wood-fired oven, blasting at pizza cooking temperatures, a Neapolitan/New York pie (a single serving pizza pie done in a New York style) is finished in just one minute
The best pizza ovens bake at about 500C or 1000F. One's home oven cannot do that. But if one makes pizza at home, one should still try: get the oven very hot, bake the pizza for a short time.
Insufficient heat leads to the pizza not developing savory flavors from Maillard browning. Insufficient heat leads to watery cheese, watery sauce, watery, cakey dough. If possible, use sufficient heat. PART 4, THE SAUCE
Use the right tomatoes. If you can't make your own sauce from fresh tomatoes, you can use canned San Marzano's to make a sauce. If you cannot afford canned San Marzano's, used canned Romas. If you can't use canned Romas, used canned plums. Canned plums are very, very inexpensive.
Making the sauce does not take a long time, if you do not want it to.
Why San Marzanos, and then secondarily Romas and then tertiarily plums? Lower acidity, deep savory flavor once cooked down, and natural sweetness. Why canned instead of fresh, unless you can make your own sauce? Ripeness: canned tomatoes are picked at peak ripeness. Grocery store tomatoes often aren't.
Flavor here is greater than freshness, for tomatoes.
The sauce shouldn't be too thick. It needs to be thin. Too much sauce, and it's soup in a bread bowl, with similar effects: the crust gets soaked, the cheese doesn't heat up right, everything is goopy and a mess.
If you make the sauce using the right tomatoes, even herbs are not strictly necessary: the savory taste of the right tomatoes, with even a thin layer of sauce, cuts right through everything else and tastes delicious. PART 5, THE CHEESE
There are three acceptable "cheese" layers
(1) No cheese, i.e., like in a grandma or marinara pizza;
(2) Low moisture mozzarella: water is the enemy of pizza. When you buy mozzarella at the store, it's almost never low moisture. It might even advertise itself as low moisture, but unless it specifically has a moisture content under 50%, don't trust it to do its job right.
Low moisture mozzarella allows for the cheese to have pull, it allows for the cheese to adhere well to the sauce and crust, without becoming goopy. It develops better browning, but doesn't crisp. It's better, for pizza.
(3) Mozzarella di bufala*:
Buffalo milk mozzarella, with a caveat that regular traditional cow's milk fresh mozzarella can be substituted. Why can we use cow's milk mozzarella here, but not regular moisture mozz? If one is preparing the traditional Neapolitan margherita, with basil, san marzano tomato sauce, and mozzarella, you are using fresh
mozzarella: it pools. You use it very sparingly, in areas, so it acts not like a covering, but a topping. It's not intended to cover the whole pie evenly, but add areas of distinct texture.
The fresh mozz here doesn't end up glooping like the regular moisture mozz because it is of a higher quality, and less of it is used. Even then, done poorly, a margherita pizza can absolutely gloop, if very wet cheese is used with too heavy a hand. PART 6, THE TOPPINGS
In Italy, there are strict rules as to what can or should be on a pizza. The Italians whole-heartedly reject pineapple on pizza. The Italians whole-heartedly reject fish and cheese mixed in their pastas, but embrace tuna on pizza and anchovies on pizza, sitting right on top of cheese.
Understand then, that Italy is a country full of inconsistencies of cuisine: only you can decide what toppings work for you, but within reason.
If your toppings, for example, take away from what it means to be a pizza (i.e., cause the crust to collapse from weight, or cause the pizza to become gloopy), then they should be avoided, if your objective is, in fact, to make pizza.
BUT, I posit, controversially, that a pizza with arguably distasteful toppings is much truer to pizza, much more honest an endeavor, than creating a bad, or even fake, pizza.
The toppings are the least important part
of what makes a pizza, a pizza.
A dungeness crab with a silly hat is still a true crab. A king crab with a perfectly reasonable hat is still not a true crab! see, https://i.redd.it/c6s7wiwyycx71.jpg
These are the rules of pizza.
A good dough, a good crust, a good sauce, a good cheese, baked at the right temperature.
All else is secondary. And the truer to form each of these is, the more authentic the pizza becomes.
(part 3 of 3)
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...i apologize for silliness...
i hope... i did not ruin the thread... with my rant thingy.
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From what I understand, and forgive me but I am not a proper pizzologist like yourself, but modern phylogeny techniques suggest a closer relationship to pitta than to more traditional Italian cuisine classifying it firmly as a flatbread despite temptations to group it together with the superorders of casseroles or pastas. From such an evolutionary analysis we can see certain phylogenetic differences become evident in the oncology of the modern pizza where a New York or Sicilian pizza *is* the dough and the toppings and sauces, especially in recent years, have proven to be prone to genetic drift. The crust itself in any stable lineage is consistent no matter how unrecognizable the specimen is from the most common legacies of pizza. By comparison in a casserole lineage "pizza" the crust itself seems like a vestigial organ on the verge of being completely discarded while any significant alterations to the sauce produce a non-viable specimen.
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That picture is so pretty!>>1122743
such an astute observation, Wheatles! i think, this is very agreeable!
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Gastronomy is an ever evolving field. Where we were once able to classify dishes entirely by whether or not they contained tomatoes, in recent years we've seen that in some rare cases tomatoes can spontaneously develop in previously tomato free recipes, and likewise dishes once characterized by tomatoes can be surprisingly familiar with no tomatoes or tomato substitutes at all. Form and function can matter just as much as tomatoes.
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tomatoes... so true. tomatoes often just invite themselves to foods!
or uninvite themselves! as the case may be! >>1122745
... oh piercing...<3... :c
it can be fun to learn! cooking can be fun!
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Even a New York pizza has proven amenable to variants with no tomato or minimal sauce, or even tomato as a topping and no sauce. But if you were to put tomato sauce, cheese, and pepperoni on a slice of cornbread then you'd quickly find that it simply wouldn't function as a pizza.
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it is still important to learn, rainbow... it can only be helpful, yes?
maybe dawn friend can teach cooking for all of us c:>>1122756
this is true! we call it a white pizza, in nyc, a tomatoless pie!
you are most wise in the way of pizza, wheatles... finally, i have found, kindred pizza soul
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...only... only... peas?
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Brilliant! Now I can ensure that no one ever uses the term "pizza" incorrectly again!>>1122751>hugs
I'll figure it out one day. I know only a small handful of basic meals, but nothing like actual cooking.>>1122755
Pretty much how I live, lol.
More home cooking. >>1122744
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Chicago does have, in fact, a very legitimate variation of pizza: the Tavern Style pizza. This pizza is by far the most widely consumed pizza in Chicago... to the point most Chicagoans acknowledge that deep dish is not true pizza.
It is okay to enjoy deep dish! but it is a hermit crab amongst true crabs. >>1122768<3
a handful of basic meals is a great place to start!
and now also... you will know the true ways of pizza. >>1122769
i think i should have phrased it more like, a correct dough, a correct crust, a correct sauce, and the correct cheese!
but... we should have pizza, tracer. we can even make our own c:
That's niohgosh why? That's gross.>>1122786
How do you feel about the concept that pizza is about the crust more than about the topping?
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No, I'm not very good with making doughs or breads.
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Guys help, Dawn is showing me pictures of a burger that make all my burgers look terrible and fucking HOME FRIES. It's been like 6 years since I had good home fries and the ones she made are fucking perfect. I can only eat more cheesecake in jealousy.
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quick!! somebody get more jealousy cheese cake!!
...do not worry, tracer c: i am always super hungry whenever dawn friend shows me her creations. i like to stare at them and admire them for a long time
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i discovered that Tajin makes fruit magically better
like, i've heard that before, but today was the first day i tried it, and i don't know if i can ever go back
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I haven't heard of this before but if I had to guess it would be the lime that is the magic maker in it. >>1122837
The chicken back and one-half of the veg is in the oven right now.
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Also, we are making chicken stock.
If that was not obvious.
I am here to answer questions.
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it's apparently very popular in latino communities (and hawaii) and it's most commonly used on fruit! so i gave it a shot and i know exaclty why
the lime, the spice, it's oh so very nice <3
and i look forward to your chicken pics!>>1122839
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Italian Sodey Pop!
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Lime water > lemon water
Everything is in a pot, bringing it to a simmer.
Will skim it for a bit and then let it roll for 6 hours. >>1122842
Your videos hurt me on a spiritual level.
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There's one more for Avacado Toast. Unfortunately they only made those three.
Regardless though, grilling some nice meats with the Oblivion music playing is kind of a vibe.
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Yeah seems nice.
My ears are shot from working the line and 80's rock being blasted in my ear for 10 hours.
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perhaps the hermit crab is a hermit because the other crabs are lesser than it O>O>>1122773>>1122843>>1122852is it bad that i kinda wanna try it?
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i'm not saying i would like it! i would probably find it weird ><
but i'm a naturally curious individual, especially with food stuff :PP>hugs and kajis <3
hope you are doing well, dawn ^^
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>>1122834>Cento tomato paste
such a good choice!
it looks all so yummy
you are making soup, dawn friend?
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One should be adventurous in their food.
I am okay. >>1122859
Cento is the only choice for quality in the states.
I am making chicken stock.
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Based. After cooking the bird and veggies how much water are you going to simmer them in?
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This batch was a two-gallon.
Not pictured are the other 7 quarts.
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So I might have fallen asleep and woke in a panic to my 8-hour alarm to get it off the heat while making this.
The rest of it is in the freezer. I keep one quart out for use.
Mostly rice or polenta for daily cooking.
I just like to have stock on hand and it makes or a nice gift i I need to buy some good grace.
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>>1122870>Rice in chicken stock
Based. I love that I'm not the only one who does that lol.
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Stock, butter, salt, and rice.
Anything less is bland.
Have people around you just been using water?
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I feel that the people at work who are content with eating unflavored white rice and nothing else are people to be avoided.
Roommate prefers the already spiced yellow rice from the store, but add some chicken stock or bone broth? Got some good stuff there.
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...I make brown rice in my pressure cooker with just the water, and then add a little salt once its in my bowl. But that's brown rice.
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...i make white rice with just water :c
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My all-time fav rice dish that I make at home is pilaf with snap peas, carrots, onions, and kale. >>1122874>>1122876
It gets the job done, and it is how I grew up eating rice.
If it works for you then I can't really say anything. I just like to add more flavor to things.
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It's alright Moony. You don't just eat it by itself.>>1122877
Just straight comfort food right there. Would be really good on a cold day I bet.
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i am not used to cooking rice in things that are not water. i think... when i think about it, even the recipes that use rice for other things always start with white rice that was steamed in water.
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Add a pork cutlet to it and it really hits the spot. >>1122879
It is a one-to-one replacement of stock and water.
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I try to avoid using water when I can. I'll use broth, beer, or wine instead.
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Pork an rice is the recipe for life.
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Hell yeah. Might do this next time pork is on sale.>Jalepeno onion gravy
I know my roommate will want that.
I'll take pictures for sure. Maybe make it Sunday.
Brb need to babysit
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Who would've thought that babysitting 10 grown adults would be so exhausting.
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I would argue that most people would.
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Who knew people are willing to risk their lives for such little pay. Just constant safety issues.
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Sorry, you had a rough time with it.
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Hopefully looking at cars tomorrow will be less tiring.
Hope your day was a bit less stressful.
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I hope so. Give the dealers hell.
I am okay.
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Always do, but the used car market is still abysmal.
Okay is better than bad, but not quite good. Anything I can do to help?
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Oh I am fine really.
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I say you should get some well deserved rest now then.
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>Driving to Georgia tomorrow instead of cooking
Great, just what I didn't want to do.
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That really sucks.
Make sure to stop and get something nice to eat.
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I'll certainly try. Odds are I won't have time for it though.
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I feel like my whole life has been a lie.
I watched a cook make fried chicken with ginger ale as the wet portion of the dredge. It turned out good and now I don't know what to believe.
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sounds like you've been opened up to the possibility of ginger ale, the malleability of fried chicken, and a reminder that the past isn't the future, and new discoveries await us
you've finally seen a red apple ^^
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I'm unfit to be a chef.
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you learned something new!
if anything, you have become more chef than you were prior to the ginger ale chicken ^^
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I'm still sticking to clubsoda or buttermilk.
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a tried and true way to make some delicious fried chicken <3
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If I am being honest I much prefer roasted over fried.
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can you roast a chicken with Ginger Ale?
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It isn't as good.
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so you have tried it?
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i'll take that as a definite maybe>hugs and kajis <3
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feeling a tad sassy today eh? well you wear it well ^^
oh! in keeping with the spirit of the thread! yesterday i had a peach, cut it up into slices, put it into a little bowl, then put vanilla yogurt on top and then topped it with some Honey Bunches of Oats cereal to make a sort of parfait-ish sort of thing
it was delicious <3
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Peaches are always good!
I am making a peach upside-down cake.
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i'm a big peach fiend! and i would demolish your peach upside down cake!
Noelle said "I love peaches"
But then we all do
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Millions of Peaches!
Peaches for Me!
Millions of Peaches!
Peaches for free!>>1123011
it's your birthday?!?>hugs and kajis <3
HAPPY BIRTHDAY!!!! OH MY GOSH!
had i known, i would have done something!
Walkin' on the Beaches
Lookin' at the Peaches
Not or another two weeks.
I plan on doing an all out brunch and then collapsing for a day.
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ahh i gotta bounce, i'll catch ya all later!>hugs and kajis <3
and eating yourself into a food coma is one of my fave birthday traditions too!
Oh right, that's coming up. Still gonna do that Beach day?
Driving back from Georgia so replies may be intermittent.
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I love when we change dinnerware.
I just got about $500 in plates for free.
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Gettin' new, nice stuff that befits our passions without paying for it? Yes, absolutely.
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Will make for fun plating.
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Sorry, I was a wee bit distracted watching the antics of another, albeit fictional, restauranteur.
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It is okay.
So not the bear?
That is all anyone wants to talk about when I tell them I am a cook now.
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>>1123097>Not the bear
...I don't think I follow.