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Actually, the crust is going to be softer the less you rest the dough, since the yeast doesn't have as much time to mature and do its thing. I recommend leaving the dough sticky and leaving it in the fridge overnight like Pat said.
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I want you to tell me who you are in your dreams. Who is there? And is it beautiful like music? -
Try living in California.Originally posted by Faust View PostHobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.Comment
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Regarding the pizza discussion, Lowrey, if I'm not mistaken you live in Sweden right? If that's the case I would urge you to try baking your pizza with spelt (dinkel) flour. The extra gluten content in the spelt flour would allow you to stretch the dough more which will yield a paper-thin crispy crust. Worth mentioning is that I do use a pizza stone for my regular oven which is highly recommended, it really does make a difference.
The recipe I use (roughly, usually i just eyeball it) is:
500 ml of Spelt flour
25g of fresh yeast
250 ml of lukewarm water
1 tsp salt
2 tbsp Olive oil
Mix the yeast and the water, add the rest of the ingredients, work the dough for about 10 min if your doing it by hand or 5 min in a machine, let it rise for about 1 hour at room temperature...... and youre good to go!
Hope this works out the way you want it too, well made pizza topped with high quality ingredients are truly one of the greatest dishes in the comfort food department.Comment
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I know, I know. It's much better than here. Still not as good as there IMHO.Originally posted by theetruscan View PostFashion is a form of ugliness so intolerable that we have to alter it every six months - Oscar Wilde
StyleZeitgeist MagazineComment
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I need to go back to France then. One of the things I've never managed to match when I travel is the quality of local produce in SF. Clearly more culinary research is in order.Originally posted by Faust View PostHobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.Comment
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Truscan I agree with you. Cali has the best local produce in the world in my experience. Yes, better than france.Comment
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faust, perhaps try a local csa?
(granted, my experience was in the apparent produce valhalla...but still, has to be better than going to a store.)Comment
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I agree, however, I really think I need to test this by eating my way around France.Originally posted by Xhale12 View PostHobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.Comment
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But Cali has Rick Owens...I want you to tell me who you are in your dreams. Who is there? And is it beautiful like music?Comment
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No, California spawned Rick Owens. He lives in Europe now and doesn't even have a flagship in California. All California has is http://deborahviereck.com/Comment
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He still started up out of L.A., though, didn't he? I agree "has" might not have been the best word choice, but I would argue that he is notable "produce" of California.I want you to tell me who you are in your dreams. Who is there? And is it beautiful like music?Comment
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recently got to try some desserts at Joel Robuchon--as well as samplers but the desserts just wasn't pretty it was delicious.
this pearl sugar coat a bit smaller then a baseball filled with white peach mousse and had a bit of the fruit and pecans mixed inside..the sugar coat is very thin..and breaks much easier then a hard boiled egg since the filling is super light (the bits are more towards the bottom)--when I'm back in states I'm going to try and find how to make it
was much more impressed with that then the chocolate surprise ball which wasn't a surprise since the shell of the ball has different sized perforated circles..so you can see the ice cream on top of a pie crust with pecans mixed in..drizzled hot caramel sauce over
had the sliders with mixture of wagyu beef and foie gras. good but not drool worthy. made me wish I just skipped samplers and all together try every single dessert..
maine lobster with turnip ravioli--fresh, good combo, but again maybe because I'm partial to sweets I can't be as appreciative
best part besides dessert was..the free bread which I was too shy to ask if I can purchase one to go..even though it isn't sold..just petite arrangement, scratch like the sauces.
and who can resist such cute petite macaroon, madeleine..you stole my signature :insert mad face:Comment
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eat your heart out
still clumsy around a kitchen, but lithuanian cravings drove me to it...
cepelinai (+ borscht in the background)
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:( started googling Cepelinai cause that looks amazing... but so far yours is the only that actually looks good. guess it's the gravy-thingy...Comment
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