one little blog

how to write a recipe

In commercial NYC pizzeria we did 24 hours , but emergencies a minimum of 8 hours. In home I try for about the same. make it knead it , rest 10-20 mins fast knead, cut oil, fridge min 8 hours, keeps about 4 or so days.
take out of fridge, do not warm the dough, make a disc with a rim and lump in center working outwards, kinda like a priest/bishops hat. On a slab if you can. Oven on 550 degrees, stones if you got'em. use firebricks cheaper then a baking stone and thicker then a terracotta tile system, but they are good as well. At 550 degrees a Neoploitan comes out in 8 mins or less., that is the way it was done in the pizzerria and the way I eventually made it at home. Also "sauce" is not cooked, it is ground termater with herbs, cold on pie. Mozzerella is grated in morning put on a tray and fridged, which dries it out a bit.

ciao-sparkie

french bistros and cafes in sharp decline

Times are hard for Le Fontenoy, the only surviving cafe in this village in north-central France which once had three, as well as a butcher's, a boulangerie, a grocer's and a restaurant. Now, as changing habits and new laws alter the residents' relationship with an erstwhile local fixture, its future is looking bleak. It is a bistro with no kitchen, a former tabac with no cigarettes, and Letouzey's coffers are as empty as his bottle of pastis. read more

waitrose essentials campaign

really like the simplicity of this Waitrose campaign. I noticed it the other day when I looked at my orange carton and then bottle of milk in the fridge. The illustrations are really 70s in feel and basic but work.

The digital posters and billboards just show lots of these simple items to communicate a strong range for essentials and reasonable prices. Good example of product to advertising working together.

eat drink man woman

eat the seasons