Posts by ChefBazookas

Don't know if this is the particular artist you're looking for, but these are spectacular:  http://www.villafanestudios.com/    Click 'Gallery', then 'PUMPKINS' just above the photographs, then click on the...

I thought there was a dough thickness differentiation between sfiha and Lahmajoun.  To what degree I'm unclear.

It looks like this thread is proof that the pizza reality is certainly dictated by perception and public opinion.

Scientists then used their industry tools to convince people otherwise and a new school of thought was begun.  People's perceptions changed based on the new information.   Perception isn't static.

Quote: Originally Posted by the-boy-nurse  Since when has popular opinion dictated reality? Since someone invented perception?    

I've never had any personal success making truly delicious fries with any textural integrity.   I have no idea specifically how they're prepared, but the best fries I've ever eaten were the Garlic Fries at Gordon Biersch...

In its best and most basic form, I consider pizza to essentially be a hand-kneaded, strong flour crust of no more than 4 mm thickness that comes out tender but crispy.  Extra-virgin olive oil would be added to the crispy...

I've tried the pumpkin sculpting a few times but I wasn't able to pull off anything I thought was worth photographing.  I find that cutting out and shaping the pumpkin flesh is a tactile delight.  It's delicate without being...

Quote: Originally Posted by Koukouvagia  These look excellent Chris.  Are those potatoes?  Whatever they are I want to eat them. They look like what I call 'home fries'.  Yummy cubed, fried...

My aversions have nothing to do with food.  I almost wish I had some sort of food aversion.   I have what I call a mini-phobia of a few things: 1) fake hair, 2) anything taxidermic and 3) fake birds.   I...