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Ha ha We ate well. Hard not to in Italy. What has me really excited though, is the pizza making lesson that we had. Very un-Italian in that he was not rigid about the dough recipe and very good in that he showed us how to handle and shape the dough. Lots of really good techniques including making sure your dough ball is tight before leaving to rise, handling v gently to keep the circular shape when you lift it out, gentle pressing to "open" the dough and then the two handed, rotating pull on a very well dusted surface to stretch the dough into a circle. The below were baked in an indoor oven in circular pans. Now need to replicate that shaping at home in the KK. -
By Bruce Pearson · Posted
Tony beautiful looking knives. Where can I get them? -
Thanks for the hook-up, but at $45 a 500ml bottle, that better be some DAMN good olive oil. Stonehouse is half that price including shipping. Despite the higher shipping charges, the Crete oils are cheaper and I'd be hard pressed to find better. -
https://freshpressedoliveoil.com/ The website is a bit cheesy, but the oils are legit - best I’ve ever used. Recommended by Steven Raichlen and, if I’m remembering right, the book “Real Food Fake Food”. Incidentally, the latter is written by Larry Olmsted, the same guy who rated the KK he best grill in Forbes. -
One of my Kickstarter campaigns (and YES, it was a year over schedule, like most Kickstarters - but it did come through in the end!) - a guy making Japanese style knives in Germany. Well, after the very long wait, my knives arrived today - HURRAY! I have to say that they lived up to expectations - gorgeous and are amazing to work with! These will become part of my standard tool set for food preps. The paring knife was amazing cutting razor thin slivers of garlic and onions. The chef's knife has an exaggerated curvature, but it worked really well chopping herbs and veggies. The only last thing will be how well they hold an edge (very sharp right out of the box) and how easy to sharpen once starting to dull.
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Send me a link please. My "go to" for olive oil is Stonehouse in Napa Valley. I get most of what they do - nice single varietals, house blends, fresh harvest, herbed/spiced, oils with citrus. Really good stuff. While vacationing in Crete this fall, visited an olive oil factory and fell in love with their olive oils, too. Managed to find their sole US importer and scored some of their stuff, especially their "First run" - same as making wine, no external pressure, just the weight of the olive paste pressing our free run oil. Sublime!
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Don’t be silly, Bruce. Only waffles have noses.
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By Bruce Pearson · Posted
Sometimes I think you guys are talking in a foreign language. Evoo, mangia, Odk, ears on bread, next it will probably be noses on pancakes. Sometimes I can figure them out but sometimes not. That’s one of the things I like on this site I’m getting and education LOL -
I’ve been subscribing to the Fresh Pressed Olive Oil Club for the past year or so. Very pricey, but unbelievably good oils. Each shipment comes with one bottle each of a mild, medium, and bold freshly pressed oil. I used an Australian medium oil on my Focaccia last weekend.
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Olive & gold 23’s are the best...even with a layer of ice!
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