241–247 of 247 posts
I've made a handful...from when he originally repurposed the Jim Lahey recipe and then after when he abandoned that, I genuinely don't understand his popularity, somehow he has everyone convinced he is worth listening to.
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Hardly. I'll put the thin crust of Home Run Inn up against any Chicago deep dish soup any day ... :) I'm being intentionally provocative, but people really underestimate how many things need to work together to get GOOD pizza, even if you get the ingredients right--that's why I love articles like this from J. Kenji López-Alt.
Home Run Inn literally invented the style, FYI.
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I’m in the market - any advice?
I have an ancient Panasonic that’s still doing the job for me. I hear all the cool kids get a Zojirushi these days. My friend bought the super expensive induction/ pressure cooker one. He said it’s good, but he’s not sure it was worth spending $400… for rice.
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My impression is that in Europe we quite often tend to go for a kebab in such circumstances:)
Kebabs are alright but the Europeans need to find out about burritos, they don't even know.
anyone ever made a Kenji pizza? I've made a handful...from when he originally repurposed the Jim Lahey recipe and then after when he abandoned that, I genuinely don't understand his popularity, somehow he has everyone convinced he is worth listening to.
anyone ever made a Kenji pizza? I've made a handful...from when he originally repurposed the Jim Lahey recipe and then after when he abandoned that, I genuinely don't understand his popularity, somehow he has everyone convinced he is worth listening to.
Yes, I use his recipe for Detroit style pizza quite regularly and it’s great! His in-depth articles and the rationale behind what he tests and tries really help explain the process for home cooks. Excited to try this new tavern style pizza recipe.
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The best way to make pizza better is to drink more. I’ve eaten some fantastic artisan sourdough wonders here in London but nothing compares to being wasted as fuck and finding the one place that’s open at some ungodly hour after a heavy night of eating fuck all and getting your teeth into some greasy monster made of the worst possible ingredients.
My impression is that in Europe we quite often tend to go for a kebab in such circumstances:)