Sunday, March 30, 2008
I love it so much it was on my coffee table for months. It is great conversation book for your guests. It is great book for cooking inspirations. French book show you cheese and wines and all foods specific for regions. I love France and I love this book. It has how-to as well.
My wife got this to know my home cooking better. It is amazing as well: with a lot of real pictures of food, places and Russian people, that are in majority not even Russian anymore, but Georgians, Ukrainians e.t.c.
This book we got as a tribute to Mario. It is great and looks very Italian
There are material on pizza there and you should not miss this one!
Finaly... Ya ... ya.. Valdemar ! We have some German friends and we like some of the German cooking, especially cakes.
The funny thing this book looks more Russian to me than Culinaria Russia. Go figure.
All books are very nice and very big with lots of pictures and amazing information. It is like travel books about food.
I say: GET EM ALL!
Saturday, March 29, 2008
As usual, we are making ... PIZZZZZAAAA!
No snow or rain will stop us ( snow - I am no kidding - it is almost April here in Redmond)
Anyway, one more great posting of Super Mario on YouTube. Check it out : he keeps posting and he is a very busy man, mind you!
First one from "How to make a Real Italian Pizza by Real Italian" Series!
I love music in this clip so much that I just let it play in the background some time just to cheer me up ( he he he !) Enjoy!!!! Great video Marioooooooooooo!!!!
You can also check ingredients here: approved by Natasha
for this task:-) caned tomatoes are soft and even pre-cut. So , put in some plastic container and you are ready to make pizza!!! Bon Apetito! If you need a receipt for great Italian pizza dough just click on left or here .
Friday, March 28, 2008
Monday, March 24, 2008
from Italy , mentioned in previose post :-) I used meat from lobster
tail and Armenian 5 star coniac. Red caviar and fresh basilicum
applied on pizza after it is baked and coniac sprinkled on the top.
Base is regular Margherita and you add raw lobster meat to cook or you
can brown it first if you like crispy. We made 3 of these and it was
huge sucess:-) : main pizza of the party. Pizza la grande oh mama MIA!!!
Sunday, March 23, 2008
It is roughly 74 by 49 inch and 36 inch tall without chimney , that is
now unfinished and is 14 inch tall. Pizza oven mouth is 17 inch wide
and 10 inch tall. Chamber depth is about 40 inch and internal height
is about 13 , but both chamber and mouth has half round pizza oven
shape that outside of the oven outlines. Also chimney goes through ,
so it is longer then it outside part, obviously. The front table depth
is 25 inch - probably bigger than any pizza oven you see, so you can
make it much smaller, but I like this design and use it to rest pizza
and other cooking utensils before and after baking: it is handy for
me. Btw: it is elevated from the ground by 40 inch: height I find
convenient for myself, but your miles may vary.
Thursday, March 20, 2008
The most expensive pizza in the world, valued at 8300 Eur can be tasted in Italy. With generous toppings of caviar and lobster, the pizza has a diameter of 20cm and Louis XIII Remy Martin cognac poured all over it.
Read more about other cool foods in the source :
Well... anybody for regular good Margherita ?
I will not charge your more than ... let say ... 20 $?! :-)
Wednesday, March 19, 2008
friend Serg. Just put these sundried tomatos marinated in oil from
can: I use Costco variety and you are ready to go. It is a healthy
pizza , but I think fresh mozarela bufala can only make life better:-)
enjoy! Note : you actualy bake it: be carifull when you slide and
rotate pizza: tomatos with oil not nearly as sticky as melted cheese !
souce. I also put some mozarela bufala. You do not need extra olive
oil: pesto have plenty. Pay atantion on nice bubble: indicator of high
temperature and good dough.
Note: if you do not like bubbles for some reason you can use special
roll that will perforate your pizza: that what restatant do to make
pizza more uniform, but I LOVE the way REAL pizza look.
mixer. Looking forward to his pizza party.
Now we both have IR 'laser' termometers so Mario have to provide
temperature profiles for his pizzas and for oven preparation.
This aluminum cap have to go: as you know from my previose post it
will melt if used.
Tuesday, March 18, 2008
I got in Home Deport. Few minutes latter I saw some thing strange
happened. When I came close I saw it melted :-) it is like aliens
blusted with power beam. Well... Aluminium is no match for that amount
of heat: big mistake: do not use any aluminium crap. I had to come
with improvised chimney to guard oven from rain: water on hot stone
can crack it. It worked realy well and with bursts of fire looked like
a dragon. I used 6 solid bricks and 2 so called standards with holes.
Regular red bricks even of the good quality I used can not be used :
they will flake with time. I will have to get fire bricks and
refractory concreat to finish a rain proof chimney.
Sunday, March 16, 2008
Saturday, March 15, 2008
Astronaut Mike Massimino, a native New Yorker, misses good pizza. "It is hard to get good pizza in Texas. It is impossible in space we don't have it. Someone would get a Nobel Prize if they can figure out how to get pizza in space." There is also no ice cream in space. No freezer.
You can read a full story here but it made me laugh hard: may be me and Mario should figure out how to deliver pizza to space station from our back yards?
It look like a very profitable business: astronauts are hungry for pizza !
Btw, good pizza is hard to get not only in Texas,but in Washington as well. Till this time nothing beats our backyard pizzerias.
Sunday, March 9, 2008
WAS VERY yammy! Note how nice mozzarella buffalo melts: you can even bake it for a bit longer if you like it slightly burned.
P.S. Don Mario read this blog. Bullet hit the target and salt was spread over his open wound :-)
classical pizza "Margherita" in my hot oven. Mario DID NOT found excuse BUT
he missed this party again. It was my fault in communication. He is working on his new oven and keep himself
hungry for pizza or some thing.
If you like to read more about this get this book:
This book is great. It is not your typical how-to cook book: it is so much more. There are tons of pictures and stories about culture of food in Russia for all it different republics. It is amazing. We got other books from this series and we love it.
Sunday, March 2, 2008
It is not a fancy book, but you may want to consider adding it to your books collection if you are serious about wood burning ovens.
Here is another with more pictures if you are really deep in to it as I am :-)
... and finally a book that considered superior on matter of building bread ovens and baking bread, that are operated on lower temperature and a bit different from pizza ovens, still, you may find it usefully and even must if you want to bake bread in your oven: I do!
Mario use all kind of cool technologies on his new site to allow you to have your pie and eat it too :-) It is spicy!
Mario also started to contribute more to YouTube ( crapepizza ). You should be familiar with him tossing pie in the air from this post and now you can see how lazy Italian chefs do it: