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| 26 JAN 2010 at 4:45am |
InlandAZGuild Master
Posts : 5586
Joined: 4 MAY 2007
Status : Offline | Originally Posted By adisarro (26 JAN 2010 1:40am)
Originally Posted By InlandAZ (23 JAN 2010 11:39pm)
I've been trying to convince my better half, that I absolutely need a pizza oven in the back yard - I mean, how cool would that be?
If you had a brick oven in your backyard, all fired up and baking stuffing and potatoes and maybe a lasagna, while you were deep frying a huge turkey, your place would be hottest invite in town for Thanksgiving.
Shhhhhhhhhh - I'm working on it
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| 26 JAN 2010 at 9:31am |
Taurnil MithrandirJourneyman
Posts : 1093
Joined: 13 AUG 2006
Status : Online | Originally Posted By AShadowWalker (25 JAN 2010 4:35pm)
Pizza....Pizza...Pizza
Love it!......hate it! (too much makes you bigger)
For the definitive pizza codex......
http://slice.seriouseats.com/jvpizza/
Mangia! Ciao!
I had a little shock by all these.... pictures. Added to my favorites.
....set the controls for the heart of the sun....
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| 26 JAN 2010 at 11:48am |
AShadowWalkerPrivate Detective
Posts : 776
Joined: 6 AUG 2009
Status : Online | Im glad you guys liked it. The information contained on those pages does not come along every day. You will not read it in any book. It certainly dimistify's the making of a good and proper pizza. And likewise you hardly will obtain much of it from regular blogs. I am carefully downloading all of it with links as well.
The main page is over 110 pages alone The rest of the links may amount to more.
I say do the same yourself's if you care, in case the information is ever removed for whatever reason. You may never again find such a trasure trove of instructions, techniques, tips and wisdom about making a pizza properly. Unless you get into the business, I wonder if any master pizza maker would ever share such detailed information with others. I showed it to a local pizza man, and he dismissed it as "don't need it, I know all that" BS!! The guy's pizza are not so great. Point!; he was bothered that I had it. As he said, " every home cook thinks they know more than a pro", sure! I found it amazing when I found the link. I want to become a chef, and I find the information to be golden, even if I were just to make an occasional pizza. The information is priceless!
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| 26 JAN 2010 at 11:59am |
CarolineJA+ Overseer
Posts : 16540
Joined: 28 JAN 2007
Location: AU
Status : Offline | I am carefully downloading all of it with links as well.
What on earth for? on't you think this man is just a leetle obsessive?
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| 26 JAN 2010 at 12:11pm |
AShadowWalkerPrivate Detective
Posts : 776
Joined: 6 AUG 2009
Status : Online | Originally Posted By Caroline (26 JAN 2010 11:58am)
I am carefully downloading all of it with links as well.
What on earth for? Don't you think this man is just a leetle obsessive?
Good!. The man in his passion has given information that cannot be gleaned from any book. This is the sort of information about techniques that can only be gotten from either being in that business next to a master pizza maker, or having an old crusty baker give you all the minor details.
A good dish may depend on a particular cooking "truc" that separates it from others by making it better. The "devil" is in the "details", and this info is not only rare but nigh unobtainable in the regular course of events, Recognize it for what it is. And make certain you do not loose it if its ever removed. Your personal call.
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| 26 JAN 2010 at 8:39pm |
Taurnil MithrandirJourneyman
Posts : 1093
Joined: 13 AUG 2006
Status : Online | I printed all the information just in case. On the coming weekend I'll try to... cook stg that resembles a pizza!
....set the controls for the heart of the sun....
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| 26 JAN 2010 at 9:26pm |
IviniaGuild Master
Posts : 4459
Joined: 7 JUN 2003
Location: US
Status : Offline | Originally Posted By Caroline (26 JAN 2010 11:58am)
I am carefully downloading all of it with links as well.
What on earth for? Don't you think this man is just a leetle obsessive?
Nothing wrong with being passionate about something. I admire anyone who puts himself (or herself) on a quest and pursues it, no matter how silly or mundane it may seem to others.
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| 26 JAN 2010 at 9:27pm |
AShadowWalkerPrivate Detective
Posts : 776
Joined: 6 AUG 2009
Status : Online | Originally Posted By eragon (26 JAN 2010 8:39pm)
I printed all the information just in case. On the coming weekend I'll try to... cook stg that resembles a pizza!
Just an idea. Save it in your hard drive and transfer to CD, or flash stick. I am slowly and carefully putting it on a USB flash drive, along with all links and the pages they bring up. For future reference. Its just too good. I collect cookbooks, and haven't found anything so detailed concerning pizza's or calzone's and pasta recipes. Going on 600+ books.
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| 26 JAN 2010 at 9:29pm |
CarolineJA+ Overseer
Posts : 16540
Joined: 28 JAN 2007
Location: AU
Status : Offline | Originally Posted By AShadowWalker (26 JAN 2010 12:11pm)
Originally Posted By Caroline (26 JAN 2010 11:58am)
I am carefully downloading all of it with links as well.
What on earth for? Don't you think this man is just a leetle obsessive?
Good!. The man in his passion has given information that cannot be gleaned from any book. This is the sort of information about techniques that can only be gotten from either being in that business next to a master pizza maker, or having an old crusty baker give you all the minor details.
A good dish may depend on a particular cooking "truc" that separates it from others by making it better. The "devil" is in the "details", and this info is not only rare but nigh unobtainable in the regular course of events, Recognize it for what it is. And make certain you do not loose it if its ever removed. Your personal call.
Shadow
If you want to read through 110 pages of instructions for making pizza - go ahead. I already know how to make a perfectly acceptable pizza - in a domestic gas oven that doesn't reach anywhere near 800F and without obsessing over the protein content of the flour or the scorch pattern on the bottom. Honestly, it's not that hard.
My children eat it and that's all that matters.
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| 26 JAN 2010 at 10:47pm |
IviniaGuild Master
Posts : 4459
Joined: 7 JUN 2003
Location: US
Status : Offline | Why is it when it's something you wouldn't do, it's obsessive and a waste of time? :-?
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| 27 JAN 2010 at 12:21am |
AShadowWalkerPrivate Detective
Posts : 776
Joined: 6 AUG 2009
Status : Online | Originally Posted By Caroline (26 JAN 2010 11:58am)
Shadow
If you want to read through 110 pages of instructions for making pizza - go ahead. I already know how to make a perfectly acceptable pizza - in a domestic gas oven that doesn't reach anywhere near 800F and without obsessing over the protein content of the flour or the scorch pattern on the bottom. Honestly, it's not that hard.
My children eat it and that's all that matters.
Fair enough Caroline; however, the information became available and I will save it for a rainy day. If my dream of becoming a chef pans out, much of the information this man has given is not even given out in cooking schools.
This data comes from working on the line. And that is considering that you get to work with someone good, and willing to teach you. If I get to do as I plan, and I ever get asked to make a pizza or calzone, I want whomever tastes my work to remember me for giving them a moment of gastronomical nirvana. Jenos Pizza will not cut it.
Likewise if I am inviting friends to my house; yes, they will eat my food, but guess who will be talked about the crappy Red Baron Pizza they ate. Your kids may have no choice, but my "friends" do not have to accept next year 's Fourth of July celebration at my house. Or keep their mouths shut about my "grindhouse" culinary skills.
Like I said; your choice. You serve Jeno's on sale ......I charge you $11.00 per hand made slice....and you still thank me for a memorable evening of culinary bliss!
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| 27 JAN 2010 at 12:50am |
CarolineJA+ Overseer
Posts : 16540
Joined: 28 JAN 2007
Location: AU
Status : Offline | Originally Posted By Ivinia (26 JAN 2010 10:46pm)
Why is it when it's something you wouldn't do, it's obsessive and a waste of time? :-?
Ivinia dear.... I reckon I read more of that man's waffle than you did.
I also noticed that he only ever photographed two different toppings so I figure he likes to stick with the same ingredients, over and over and over....
Someone said there was 110 pages.... of pizza instructions. My kids would have eaten the legs off the table waiting for Mummy to read through all that.
Pizza making is not the highpoint of human culture. It's cheese on bread with or without some other bits and pieces. It's not even a healthy, balanced meal. :
ShadowWalker
You see determined to work nights. Will you be starting a chef's course this year? What kind of chef do you aspire to become?
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| 27 JAN 2010 at 1:36am |
AndromusGuild Master
Posts : 5538
Joined: 6 NOV 2002
Status : Offline | Originally Posted By Caroline (27 JAN 2010 12:50am)
Pizza making is not the highpoint of human culture.
Blasphemy! No, on second thought, you're right. Pizza making isn't the high point of human culture. That honor belongs to either the cheeseburger or the cheesesteak.
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| 27 JAN 2010 at 1:49am |
IviniaGuild Master
Posts : 4459
Joined: 7 JUN 2003
Location: US
Status : Offline | I agree Andromus! ...and to prove it, I just polished off a Philly Cheesesteak Pizza. [smiley=cheesy.gif]
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| 27 JAN 2010 at 3:43am |
CarolineJA+ Overseer
Posts : 16540
Joined: 28 JAN 2007
Location: AU
Status : Offline | I do understand the allure food holds over men.... honest. How could I not when it's all my teenage sons have to talk to me about?
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| 27 JAN 2010 at 12:39pm |
ILoveYouIntergalactic Janitor
Posts : 56
Joined: 23 MAR 2009
Status : Offline | My favs are the frozen pizzas or mini ones that u can microwave. Minced meat, and cheese, maybe some onion. Living in Italy has shown me what the "original" pizza is all about and I really do not like it. LOL. Sorry.
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| 27 JAN 2010 at 2:42pm |
Taurnil MithrandirJourneyman
Posts : 1093
Joined: 13 AUG 2006
Status : Online | @ILoveYou
Last night I ate a frozen microwaved by the way!
....set the controls for the heart of the sun....
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| 27 JAN 2010 at 11:49pm |
MarkGuild Master
Posts : 3803
Joined: 10 OCT 2002
Location: US, Georgia
Status : Offline |
[img]http://www.mindspring.com/~markparrish/pizzaface.jpg[/img]
Urp!
Please proofread your posts carefully to see if you any words out.
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| 28 JAN 2010 at 8:13am |
ILoveYouIntergalactic Janitor
Posts : 56
Joined: 23 MAR 2009
Status : Offline | Originally Posted By eragon (27 JAN 2010 2:42pm)
@ILoveYou
Last night I ate a frozen microwaved by the way!
Lucky you! lol I had one from the pizzeria last night... I don't like them but didn't have the time to go to the supermarket either, so what can u do. What I dislike the most about Italian pizzas is the tomato sauce they use.. There's a big layer of this slimy sauce on the bottom and the taste is not good lol.
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| 28 JAN 2010 at 4:03pm |
Taurnil MithrandirJourneyman
Posts : 1093
Joined: 13 AUG 2006
Status : Online | Originally Posted By ILoveYou (28 JAN 2010 8:13am)
Originally Posted By eragon (27 JAN 2010 2:42pm)
@ILoveYou
Last night I ate a frozen microwaved by the way!
Lucky you! lol I had one from the pizzeria last night... I don't like them but didn't have the time to go to the supermarket either, so what can u do. What I dislike the most about Italian pizzas is the tomato sauce they use.. There's a big layer of this slimy sauce on the bottom and the taste is not good lol.
That's what I'm planning to do today! A yummy microwaved full of preservatives pizza!
....set the controls for the heart of the sun....
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| 28 JAN 2010 at 7:40pm |
AShadowWalkerPrivate Detective
Posts : 776
Joined: 6 AUG 2009
Status : Online | Originally Posted By Caroline (27 JAN 2010 12:50am)
ShadowWalker
You see determined to work nights. Will you be starting a chef's course this year? What kind of chef do you aspire to become?
I already work from midnight till 8 am in the morning. I need an operation to repair the ligaments on my knees, and after that I plan to go to culinary school. New York has 3 of the top culinary schools in the country. The Institute of Culinary Education and The French Culinary Institute are in Manhattan, and the Culinary Institute of America is upstate.
After I have my operation and I am capable to move around fast and fancy free, I plan to attend the French Culinary Institute from 5 to 10pm. Hop on a subway train and get to work. It’s a fast ride from New York’s Canal Street area to mid-Brooklyn.
As to what type of chef I want to be. Culinary academies basically provide groundwork to work from. Too many young would be chefs who take the courses believe themselves to be “chefs” as soon as they graduate.
It’s only when many run up against the realities of life that they realize that they still do not know much. Many line cooks who rose from dishwashers can cook circles around many culinary school graduates.
I want to put a simple fare restaurant to begin with with a partner who is extremely knowledgeable about the business of restaurants. That will make things a lot easier to begin with. Besides luck, drive, skill, and plain good old fashioned hard work, nothing beats experience.
I want to be able even if just making a plate of hash and potatoes, to make it with style and great taste. In this bad economy, the restaurants that are still making great money are the simple and cheap eating houses, which do not rely on expensive items or presentations to get their clients through the door.
With time and more experience we could expand the business; but, I do not have an overwhelming desire to be the next “French Laundry”, but who knows how life will turn out. I will always make even a simple food and ingredient be treated; cooked and presented with the best ability I can muster.
This is a habit you have to get into and never sacrifice principles. Example; under no circumstances would I ever serve you a tomato with the skin on, and not cored. You would be surprised how much I despise having one served to me with the skin on it still. It tastes sweeter without the skin and salt, spices or juices penetrate the flesh of the tomato with greater ease, not only altering the taste of the tomato, but likewise enhancing it. Many things can be done inexpensively and well...
Besides the fact that I have always loved cooking. The skills of an experience chef can take me anywhere in the world. Everyone has to eat. It is an extremely marketable and portable skill. No one hiring here, no problem; somewhere else there will be a need for someone who can cool well, fast; with panache of visionary elegance and taste to please senses and souls.
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| 28 JAN 2010 at 8:37pm |
| Deleted User | Originally Posted By Caroline (27 JAN 2010 12:50am)
It's not even a healthy, balanced meal. :
Oh, but it is, if you choose your topping wisely. Pieces of chicken breast with all kinds of healthy veggies, and a low-fat cheese - what's wrong with that ?
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| 28 JAN 2010 at 10:02pm |
CarolineJA+ Overseer
Posts : 16540
Joined: 28 JAN 2007
Location: AU
Status : Offline | Traveller - I was referring to the single recipe of pizza favoured in the article. Personally I love chicken and avocado pizza but it's definitely a home-made variety.
Shadow
You mentioned your knees last year - when do you think you'll be having the knee operation? Are you on a waiting list?
One of my favourite ways to eat a tomato is to have a sandwich and the tomato, firm, not too red, is eaten like an apple at the same time. Oh the joy of sucking out the seeds.... I'm sure the skin is very good for us as so many vegetable skins are and I have no requirement to have it removed. I must sound like a philistine.
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| 6 FEB 2010 at 10:23pm |
RajIntergalactic Janitor
Posts : 23
Joined: 2 MAY 2003
Status : Online | At the risk of starting a riot... and maybe this should be a separate thread...
But... this is such FUN!
Now...
What's your favorite...
PASTA???
I've seen many clever, intelligent signatures.&&This isn't one of them.
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