tekobo Posted February 15, 2021 Report Share Posted February 15, 2021 Hey @Laurie, I wouldn't fess up to adding the chicken fat. Just say it tastes extra good for some other reason 🤪 @Syzygies, we are quits. The Netherton Foundry was recommended by @Sir Bill. A lovely place to go to just look at stuff. So well made. I have a paella pan from them too. All good. I get that a food processor probably won't be up to it. The Husband walked by a minute ago. Not impressed with the thought of a new piece of kit that he thinks I don't need. The Stone Wet Grinder is on my wishlist. Will do more investigating before i dive in. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 15, 2021 Report Share Posted February 15, 2021 Hmmm. So it seems Nathan Mhyrvold of Modernist Cuisine fame, and inspirer of the baking steel, is also an astrophotographer. I discovered this by perusing one my astronomy forums on mosaic processing. See subject post: https://www.cloudynights.com/topic/753221-large-scale-mosaic-stitching-software-whats-your-favorite/?p=10843001 Obvious conclusion: to be truly cool one needs to be both a food nerd and an astrophotographer. 1 Quote Link to comment Share on other sites More sharing options...
BOC Posted February 15, 2021 Report Share Posted February 15, 2021 @Pequod, I have thought this since joining the forum and not a better chance than now. But this used to be my favorite chicago style when I lived there. The cheese ring on the cast iron effect is something I’ve since replicated many times.https://m.yelp.com/biz/pequods-pizzeria-chicagoSent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 15, 2021 Report Share Posted February 15, 2021 4 minutes ago, BOC said: @Pequod, I have thought this since joining the forum and not a better chance than now. But this used to be my favorite chicago style when I lived there. The cheese ring on the cast iron effect is something I’ve since replicated many times. https://m.yelp.com/biz/pequods-pizzeria-chicago Sent from my iPhone using Tapatalk Have never been to Pequod's, but know a lot of people rave about it. Detroit style does something sort of similar with cheese toasting on the edge of the pan, and I agree it is excellent. Real Deep Dish (an excellent site for authentic Chicago style deep dish) has a take on Pequod's here that I really need to try: The Quod - A Modern Take on Deep Dish Pizza - Real Deep Dish Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 15, 2021 Report Share Posted February 15, 2021 Well dang. I just conversed with Nathan freakin' Mhyrvold. https://www.cloudynights.com/topic/753221-large-scale-mosaic-stitching-software-whats-your-favorite/?p=10885526 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 16, 2021 Report Share Posted February 16, 2021 9 hours ago, Pequod said: Well dang. I just conversed with Nathan freakin' Mhyrvold. https://www.cloudynights.com/topic/753221-large-scale-mosaic-stitching-software-whats-your-favorite/?p=10885526 That was fun to read Pequod. Hero worship or what? As for being cool? I always thought that "cool" required a level of insouciance that is hard for an obsessive or a nerd to fake. Maybe one day I will be a cool aunt. In practice I think I will always be a mad aunt. Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 16, 2021 Report Share Posted February 16, 2021 6 hours ago, tekobo said: That was fun to read Pequod. Hero worship or what? As for being cool? I always thought that "cool" required a level of insouciance that is hard for an obsessive or a nerd to fake. Maybe one day I will be a cool aunt. In practice I think I will always be a mad aunt. Mad and cool are two parts of the same elephant. Just a matter of perspective. 1 1 Quote Link to comment Share on other sites More sharing options...
