Miscellaneous


Pizza cooking on the bottom of cast iron pan

Pizza cooking on the bottom of cast iron pan

Two days to make pizza calls for two days of blog posts.  Seems fair to me.  Yesterday I went over the process I used to make what I consider the ultimate pizza dough.  When we left off the dough was relaxing, fermenting, and possibly rising a very little bit in the refridgerator.  After its overnight stay there it has to be left to stand at room temperature for two hours (three is probably better if, like our apartment, you keep your kitchen around 17 degrees celsius).

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Almost finished popping

Almost finished popping

Time for a frank admission: We don”t own a microwave oven.  We have a meat grinder, a pasta maker, a griddle/panini maker and three coffee makers but no microwave.  We’re definitely not minimalists or kitchen luddites.  Worrying about the health effects of microwave ovens (compared to power lines, cellphone towers, etc.) seems a bit like complaining about your neighbour’s cat blowing on your tree during a hurricane but I appreciate the extra counter space as well as the added incentive to make real food–if I can’t microwave it am I really saving any time buying processed, standardised, junk?

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