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      01-17-2018, 07:59 PM   #23
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Originally Posted by NemesisX View Post
I haven't yet but it's funny you mentioned that because I saw one of my friends post pictures on facebook and it looked AWESOME! I checked their menu and saw "fresh pasta" and immediately bookmarked it for the next time I go to Austin.

I'm really excited to try that one out!
I've been there about ten times now, and it's a casual spot but with good pastas. My wife and I did the "chef's table" recently, and it's just a fancy way of saying you sit by the cooks as they prepare all the pastas. Nice experience. I recommend you check it out next time you're craving pasta, but they also do good steak.
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      01-17-2018, 08:38 PM   #24
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Chef John is for foodies.

https://foodwishes.com
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      01-17-2018, 08:54 PM   #25
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Graduated from two CIA boot camps (Hyde Park and St. Helena), attended at least twenty or so cooking classes at the the local culinary school ranging from food safety, knife skills, plating, sauces, cooking methods, pasta making, and various baking classes.

I’ve come to really enjoy baking; a good chocolate chip cookie, cheesecake, chocolate potes de creme, scones, kolaches, brownies, etc. Haven’t got into bread making yet!

I have done some stage work at a few restaurants and like cooking for small groups. I am not sure of the label but at the end of the day good food and good people can make for a great time.

Some great restaurant dishes I had recently was the roast chicken at the Nomad Hotel and the short ribs at Upland, both in NYC.

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      03-10-2018, 11:36 PM   #26
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Originally Posted by P1et View Post
I've been there about ten times now, and it's a casual spot but with good pastas. My wife and I did the "chef's table" recently, and it's just a fancy way of saying you sit by the cooks as they prepare all the pastas. Nice experience. I recommend you check it out next time you're craving pasta, but they also do good steak.
I finally tried out Red Ash with my family last night and it did NOT disappoint! The pastas were phenomenal, and my family loved their fish dishes as well (one had the daily special which was a flounder dish).

I will definitely be back. The pastas were freshly made and beautifully prepared. Red Ash is definitely one of my top 5 favorite restaurants in Austin.
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      03-10-2018, 11:38 PM   #27
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I finally tried out Red Ash with my family last night and it did NOT disappoint! The pastas were phenomenal, and my family loved their fish dishes as well (one had the daily special which was a flounder dish).

I will definitely be back. The pastas were freshly made and beautifully prepared. Red Ash is definitely one of my top 5 favorite restaurants in Austin.
Glad you liked it! Their bread is very addictive also...
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      03-11-2018, 03:32 AM   #28
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My car one is @Mashimarho my personal is @seanrho323
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      03-12-2018, 10:05 AM   #29
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I don't consider myself a 'foodie' but I do enjoy cooking, and I know my way around a kitchen, as some of you probably know I am in the middle of building a kitchen in my backyard.

I am not done, but I am close enough to fire up the Forno!

The first food to come out of the oven was a nice focaccia, it turned out great. I also finished my beef loin over the coals on the tuscan grill (after 2 hours in the sous vide), served with (and stuffed with) an nice compound butter.
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      03-12-2018, 10:43 AM   #30
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I did a practice run of pizza, my wife wants me to make pizza for our 3 year olds birthday next sunday. I was impressed, this thing is awesome!

I have been making pizza fairly regularly for 7 years. I make the dough and sauce from scratch. Until now I have been cooking on a pizza stone in my Traeger (pellet grill) which can pull about 435 to 450 degrees max, but it has a good convection effect.

About a year ago I change from using bread flour to 00 Caputo flour, it made a much bigger difference then I expected. It requires less water hydrate and be very elastic (compared to bread flour), it stretches better and makes a nice consistent crust.

The difference it texture from the pizza stone/grill to the Forno is surprising. I found that cooking on a 650 degree floor (close to 1000 degrees on the dome) is about perfect, pizza is done in no more then 2 minutes. What is surprising is the texture of the cheese. I think its is cooking so fast that it doesn't have time to lose moisture, it is soft and creamy. Fresh mozzarella also has no time to lose its moisture, if you have worked with fresh mozz in a conventional oven you know that it can leave puddles of water, not here.
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      03-12-2018, 11:15 AM   #31
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Damn! Jealous.
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      03-12-2018, 11:24 AM   #32
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Damn! Jealous.
Thanks. Its gonna be pretty cool when it is done.
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      03-12-2018, 11:42 AM   #33
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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.
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      03-18-2018, 02:31 PM   #34
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cooking and baking are a couple of my hobbies. Here are some of my delicious creations.
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      03-18-2018, 02:38 PM   #35
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Originally Posted by Never_Enough View Post
cooking and baking are a couple of my hobbies. Here are some of my delicious creations.
My friend that looks like prototypes
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      03-18-2018, 02:39 PM   #36
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Originally Posted by ///M Power-Belgium View Post
Quote:
Originally Posted by Never_Enough View Post
cooking and baking are a couple of my hobbies. Here are some of my delicious creations.
My friend that looks like prototypes
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Originally Posted by ///M Power-Belgium View Post
Quote:
Originally Posted by Never_Enough View Post
cooking and baking are a couple of my hobbies. Here are some of my delicious creations.
My friend that looks like prototypes
are you calling me a liar?
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      03-18-2018, 02:45 PM   #37
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are you calling me a liar?
No . I don't . Your creations (shape of the food) looks kinda weird . That's why I thought about prototypes .
Actually it's like with cars , first new design models look also like shit !
But when the taste is good . That matters 2 !
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      03-18-2018, 02:48 PM   #38
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are you calling me a liar?
I'm leaving my life in your hands
People say I'm crazy and that I am blind
Risking it all in a glance
And how you got me blind is still a mystery
I can't get you out of my head
Don't care what is written in your history
As long as you're here with me

I don't care who you are
Where you're from
What you did
As long as you love me
Who you are
Where you're from
Don't care what you did
As long as you love me.

I just wrote that poem for you. I hope we two will be forever together and quit playing games with my heart.
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How would you know this? Did mommy catch you jerking off to some Big Foot porn ?

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      03-18-2018, 02:53 PM   #39
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Originally Posted by KenB925 View Post
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?
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You're still a little new here, so I'll let you in on a little secret. Whenever Lups types gibberish, this is an opportunity for you to imagine it to be whatever you'd like it to be.
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How would you know this? Did mommy catch you jerking off to some Big Foot porn ?

Last edited by Lups; 03-18-2018 at 03:28 PM..
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      03-19-2018, 01:53 AM   #40
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Completely agree! We have a select few... We realized there's a lot of people who say or think they're foodies, but they actually aren't.
Wow, snobby much???!!!

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Originally Posted by P1et View Post
Seriously hate the term "foodie". Doesn't everyone enjoy good food? I don't know anyone who enjoys eating bad food.

There's a lot of snobbery going on these days in the food world, and frankly, just like with the recent wave of craft beers, there is a lot of garbage out there. My wife might as well be a chef, so for me to find a truly exemplary meal (especially living in Austin, which doesn't have a very good food scene) is difficult at best. If I want to eat well at a restaurant, I have to go to Seattle, LA, San Francisco or NYC.

Bottom line: don't put yourself on a pedestal because you see yourself as a "foodie". That's like my friend who thinks he knows good food because he only eats at Michelin star restaurants. Laughable at best!
I will admit to not being a foodie. I love food. All food. Even bad quality food. My favourite restaurant is McDs. I've never met a pizza I didn't like. I also like fancy food but I prefer not to spend my money on expensive food unless it includes a whole experience like an amazing view.
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      03-19-2018, 02:35 AM   #41
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Omg Tara! I came back here to drool on those bread and pizza pics and you ruined my morning high!

I may have looked in to building an oven for pizza last night. It appears my future will hold dying very fat.
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You're still a little new here, so I'll let you in on a little secret. Whenever Lups types gibberish, this is an opportunity for you to imagine it to be whatever you'd like it to be.
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How would you know this? Did mommy catch you jerking off to some Big Foot porn ?
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      03-19-2018, 03:28 AM   #42
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Omg Tara! I came back here to drool on those bread and pizza pics and you ruined my morning high!

I may have looked in to building an oven for pizza last night. It appears my future will hold dying very fat.
You are an amazing chef and you deserve to spend your money on a fancy pizza oven if you want
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      03-19-2018, 03:32 AM   #43
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You are an amazing chef and you deserve to spend your money on a fancy pizza oven if you want
I'm so cheap I have to build one. thanks for the kind words but I think I'm more of an ingredient Nazi than anything else.

I'm still pissed st that dude for making that good looking dough. Men shouldn't be allowed to be good at this stuff!
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You're still a little new here, so I'll let you in on a little secret. Whenever Lups types gibberish, this is an opportunity for you to imagine it to be whatever you'd like it to be.
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How would you know this? Did mommy catch you jerking off to some Big Foot porn ?
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      03-19-2018, 09:52 AM   #44
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I'm so cheap I have to build one. thanks for the kind words but I think I'm more of an ingredient Nazi than anything else.

I'm still pissed st that dude for making that good looking dough. Men shouldn't be allowed to be good at this stuff!
#MeToo
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