tekobo Posted February 15, 2021 Report 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
Pequod Posted February 15, 2021 Report 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
BOC Posted February 15, 2021 Report 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
Pequod Posted February 15, 2021 Report 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
Pequod Posted February 15, 2021 Report 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
tekobo Posted February 16, 2021 Report 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.
Pequod Posted February 16, 2021 Report 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
