it cooks into a beautiful color and appearance on a pizza and tastes pretty good to bring some kick to a plain mozzarella, though i wouldnt eat it all the time.
made one yesterday. (pic not mine)
This griddle is a thicc boy. Also got the burger press, comes in exactly at 1kg/2.2lb which is perfect for flattening steaks and etc.
Did the initial seasoning, then first cook of some smashed burgers on it. Took a bit of time for it to come to 400F, and the later burgers were cooked at 350F.
i would have bet $0 that NDUJA was a food product from the south of italy , but instead like something from east africa instead.
turns out , yeah, it is a calabrian spicy sausage, textured like a pate, tastes like smoked paprika with the heat of cayenne pepper mixed in a dough of lard.
I binge-watched a bunch of videos and identified where I probably fucked up in precious neapolitan dough attempts: imprecise temperature and kneading techniques
Temp matter throughout the entire process front to back. its not just water temp during fermentation. people monitor dough temp at all phases for proper handling and rise.
Exact kneading techniques determines proper gluten development. Its possible to underknead but also overknead.
I never had basketball coaching in my life. I learned by mimicry, so my shot always *looked* superficially convincing, but wouldnt go in for shit.
A while ago, I decided to watch a bunch of youtube instructions and tried them out. Didnt work.
Recently, I decided to binge-watch **all** the videos. With the imperfect information from each video synthesized, it just fucking clicked.
Went from shooting 25% at the line to 70% pretty much overnight. Its insanely satisfying to spin a shot off my hand now and have it swish through the hoop. AND I have a sporting skill I can teach my kid down the road. 💆♂️
dough making is still a black art to me. i ordered some proofing boxes and going to make a few more earnest attempts at doing it right.
theres tons of pizza 'influencers' online now and theyre making incredible stuff. particularly from this guy i got the idea to use nduja -- which apparently is an italian sausage but sounds east african -- so thats next on the list
for local eating theres woracziczky. small place, hand written menu, cash only.
if you have transport, stockerwirt outside of town by the woods is classic.
The habsburgs have an crypt below the capuchin church thats also dope.
unrelated but the imperial treasury displays the holy roman imperial crown which is super cool, and 1 of 3 claimed spears of destiny, a lore i first read about as a kid playing the wolfenstein game
You're just an hour away from Dunes du Pilat, which is a steep dune at the beach, with a nearby national park and nature preserve.
Bordeaux is known for a tasty pastry called Caneles, baked in beautiful small fluted copper molds which make great souvenirs and gifts. You can buy them from the baillardran shops.