Posts by DuckFat

I've seen the Sicily reference in a few articles about Detroit style pie so it could indeed be the squares. I always thought it was also about the sauce being on top of the cheese as well. The crust here is indeed thicker and more...

Congrats on the knives Jigri. 

"Duckfat, just bought a bunch of them and he's very enthusiastic -- more like rapturous.  Tadatsuna wa-gyuto are a dime a dozen around here, but yo-gyuto (western handled) are much harder to find. " Thanks BDL. Indeed...

Quote:Originally Posted by Dave MacDonald I truly believe a good knife handler is like a pro golfer, its all in the skill not the instrument. Having spent way too many years working for private clubs and drinking far too many...

Quote:Originally Posted by abefroman Braised Osso Bucco, do I flip it half way through? No. There is no reason to flip Osso Bucco. Ideally you should be be searing your protein for texture and color before your stock and other...

 I like all pizza. That includes deep dish and yes it really is pizza. It's been a while since I looked at this but  IIR deep dish pizza has historical ties to sicily.  I think we need to clarify a few things about Pizza...

Here's a comparison shot for you Schmoozer. It's just a quick snapshot but I hope it helps.  No matter what size you grind your beans will end up with some smaller. Yes even on a $400 grinder. However unless you are...

Schmoozer that's a very good comparison. If you pick up one of the Cuisinart flat plate burr grinders we talked about then just set it to the coarsest setting or 1 setting smaller if you prefer. 

Quote:Originally Posted by petalsandcoco Naaaaaaaaa.....My mother guiding me in the right direction.............I still have the book.Either that or she just liked cake!  

Quote:Originally Posted by Free Rider My monitor is color-calibrated with Eye-One.  I don't find the white too bright or annoying.  In fact, it's not really white, but off-white.  I realize most people do not...