Quote:
Originally Posted by KenB925
An observation on high heat pizza cooking. I have watched quite a bit of food network in my day, and I have noticed that pizza often looks burned on the bottom.
I made a pizza with a deck temp of about 800 degrees, the bottom charred a bit and it looked burned, but interestingly it didn't taste burned. I think its because the char is so thin and so fast, it almost presents as an ingredient, like salt. I am not going to seek out the char, but its not bad.
|
Last night we said a great many things. You said I was to do the thinking for both of us. Well, I’ve done a lot of it since then, and it all adds up to one thing: you’re getting on that plane with Victor where you belong. …Now, you’ve got to listen to me! You have any idea what you’d have to look forward to if you stayed here? Nine chances out of ten, we’d both wind up in a concentration camp. Isn’t that true, Louie?
… I’m saying it because it’s true. Inside of us, we both know you belong with Victor. You’re part of his work, the thing that keeps him going. If that plane leaves the ground and you’re not with him, you’ll regret it. Maybe not today. Maybe not tomorrow, but soon and for the rest of your life. … We’ll always have Paris. We didn’t have, we, we lost it until you came to Casablanca. We got it back last night. … And you never will. But I’ve got a job to do, too. Where I’m going, you can’t follow. What I’ve got to do, you can’t be any part of. Ilsa, I’m no good at being noble, but it doesn’t take much to see that the problems of three little people don’t amount to a hill of beans in this crazy world. Someday you’ll understand that. …Now, now… Here’s looking at you kid.
I'm not being lazy tonight with my words, I just think I'm going to have to break up with you. If I build that for myself, there will not be jeans big enough for me.
Edit: Just in case, my dough never looks that good. How much yeast per gallon do you use?