The Coldhitz Vlog

India triumphs over polio, with no new cases in a year

2012-01-15T01:31:00.000-06:00

India triumphs over polio, with no new cases in a year

Patent measure causing concern among independent inventors

2011-07-31T16:01:00.000-05:00

Patent measure causing concern among independent inventors

SUPERSTARS - GT Sprint - Hockenheim 2010 - GT2 GT3 Ferrari 430 Corvette ...

2011-07-25T03:23:00.000-05:00

CER - Spa Francorchamps - Classic Endurance Racing - Porsche 936 Ferrari...

2011-07-25T03:07:00.000-05:00

Step Into A World (HD) - KRS - One

2011-07-15T02:55:00.000-05:00

Jumpin' Jack Flash (The Rolling Stones - Introduced by John Lennon in si...

2011-07-14T02:12:00.000-05:00

Chemical Brothers - Escape Velocity

2011-07-13T03:26:00.000-05:00

Basement Jaxx - Jus 1 Kiss

2011-07-11T02:36:00.000-05:00

Basement Jaxx Take Me Back To Your House

2011-07-11T02:25:00.000-05:00

Misty In Roots- Wise and Foolish (Civilization)

2011-07-10T00:05:00.000-05:00

U.S. judge acts to help endangered species in California

2011-06-29T19:38:00.000-05:00

U.S. judge acts to help endangered species in California

2011-06-28T02:29:00.000-05:00

2011-06-24T02:48:00.000-05:00

Conditions & Forecast

2011-06-21T22:45:00.003-05:00

Fort Worth, Texas (76196) Conditions & Forecast

It's stormin' ... look out Dallas !

Late Nights

2011-06-17T02:07:00.002-05:00

Just trying another post from Vevo, to see if I can start using this blog with other Google Apps . So far , I like it much better than FB .

Workout Wrath 1 | Playlist | VEVO

2011-06-16T19:47:00.001-05:00

Back in the day , this was an underground video . It was like having all the gold in the world , if you had certain music videos .

I went to the new ( to me ) pizza place and it was pretty good .... better than I expected . The food was a 7 , the service was a 10 , and the beer was frosty cold .

Dave Chappelle May Return to Comedy Via Netflix or Hulu [UPDATED]

2011-06-16T15:07:00.000-05:00

Dave Chappelle May Return to Comedy Via Netflix or Hulu [UPDATED]

Tomorrow

2011-06-13T16:09:00.006-05:00

This is where I'm having a meeting to hear proposals on a new production company . I still have reservations about eating pizza in Ft. Worth , but have found two other great places , so my hopes are high for this one . If it can hold a flame next to Grimaldi's , then maybe I can start saying , " I know of a few places with great pizza ".

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WRC Onboards: Germany 2010 - P.Solberg SS8. Requested by GuillaumeWRC5

2011-06-12T00:50:00.000-05:00

First 10 Minutes of the 2010 24 Hours of Le Mans

2011-06-12T00:30:00.000-05:00

New Holland Power

2011-06-12T00:16:00.000-05:00

Thievery Corporation - Radio Retaliation

2011-06-05T18:58:00.000-05:00

Bob Marley - Jamming

2011-05-23T23:28:00.000-05:00

Foo Fighters - Stacked Actors (Live on Letterman)

2011-04-19T22:42:00.000-05:00

The Beatles- Let it Be 1970 (Remastered Sound Quality)

2011-04-18T22:36:00.000-05:00

Targa Tasmania Leg 2

2011-04-09T01:34:00.000-05:00

Nine Inch Nails-Get Down Make Love (Remastered)

2011-03-14T02:17:00.000-05:00

BTCC Brands Hatch round 08 race 3. jones Vs Onslow Cole

2011-03-03T01:05:00.002-06:00

I'm spending the day updating my Vlog , before I start school and have no spare time . I hope to be in production on a Lifestyle genre of show , soon .

Thanks ,

Coldhitz

The Rolling Stones - Sympathy For The Devil (1969 HYDE PARK CONCERT)

2011-02-27T02:27:00.001-06:00

The world needs more Rock Musicians willing to learn the art of writing songs and composing music .

Bob Marley "Natural Mystic" great version!

2010-12-12T00:25:00.000-06:00

bob marley - sun is shining (oryginal)

2010-11-10T00:59:00.000-06:00

TCU blasts through Utah to BCS title contention | Texas Christian University | Sports News an...

2010-11-07T01:44:00.000-05:00

TCU blasts through Utah to BCS title contention | Texas Christian University | Sports News an...

Flymo Hover Compact 330 Lawn mower

2010-11-02T02:59:00.003-05:00

This is the greatest invention I have seen in a long time . I must have one .

Cee Lo Green - FUCK YOU (Official Video)

2010-10-25T02:25:00.000-05:00

Breaking up is hard to do . Writing an upbeat song about love is easy , since being in love is so great . But on some days when you think of that long gone person , you just gotta smile and say it .... " Fuck you " .

Stayed up late and fixed my editor .

2010-09-10T01:04:00.002-05:00

WRC Onboards: ADAC Deutschland 2010 - Dani Sordo SS5. Requested by augus...

2010-08-28T16:56:00.000-05:00

What a bad ass piece of footage .

Avenged Sevenfold - Bat Country (Video)

2010-08-13T04:28:00.000-05:00

August 2010 - NEW Vocal Trance Songs / Mix - TOP 50 + Lyrics [HD] Vocal ...

2010-08-08T02:01:00.000-05:00

Twinkle Brothers - It Will Happen To You

2010-07-29T16:42:00.000-05:00

Sublime - Doin' Time NOTORIOUS B.I.G. remix

2010-07-26T00:17:00.000-05:00

Burning Spear-Slavery days

2010-07-24T20:05:00.000-05:00

Tanner Foust Street Drift: Mulholland

2010-07-24T16:18:00.000-05:00

1967 Ferrari 330 P3/4 #0846

2010-07-24T00:50:00.000-05:00

Gorillaz - To Binge Official Video

2010-07-24T00:30:00.000-05:00

Alice in Chains - Would? (Live Jools Holland 1993)

2010-07-17T02:05:00.000-05:00

Cypress Hill - The Phuncky Feel One

2010-07-10T18:49:00.000-05:00

JULY 2010 - Armin Van Buuren #463 - NEW Unreleased Vocal Trance Songs [HD]

2010-07-08T01:03:00.000-05:00

Gorillaz - On Melancholy Hill (HD)

2010-06-21T21:13:00.000-05:00

Cobb Tuning R35 GT-R @ Chicago Redline Time Attack Rd4

2010-06-15T19:25:00.000-05:00

Sister Morphine - The Rolling Stones (Salvador Dali)

2010-06-15T01:08:00.000-05:00

Ralph Gilles and the 2010 Dodge Viper ACR-X

2010-06-11T18:24:00.000-05:00

2009 Dodge Viper SRT-10 Dyno Test

2010-06-11T18:15:00.000-05:00

Yeah Yeah Yeahs - Heads Will Roll

2010-06-11T18:02:00.000-05:00

June 2010 / TOP 10 - NEW Vocal Trance / Progressive House / Trance Music...

2010-06-09T23:27:00.000-05:00

Hysteria - Muse HD (Directors Cut)

2010-05-29T02:23:00.002-05:00

Black Label Society - Concrete Jungle

2010-05-15T00:42:00.000-05:00

Gorillaz - Hongkongaton

2010-05-07T00:11:00.000-05:00

What Are They Feeding Us ?

2009-03-29T16:27:00.003-05:00

Over the past five years , there has been an onslaught of bad news concerning the safety of food . Not just in fast food chains or impoverished towns , as it is now becoming common for us to be poisoned from the food in our neighborhood grocery store . So long gone are the days of trusting that what you are about to eat is gonna stay eaten . Will it mean a trip to the E.R. ? Stay healthy the news says ... followed by menacing details of another nationwide food recall . There were safety and regulatory agencies , who at one time were only responsible for the food at it's source and then passed on the responsibility to the retailers . They had plenty of money and personnel to get the job done and insure that dinner would be a winner . So , what the hell is going on ? What changed ?

Today , there is , at most times , a few thousand miles between field and table . This also means that countless shipping channels are used to get the food to your store , and makes it virtually impossible to trace the source of contamination . The Government of third world countries , where most of our food is grown , have shunned the responsibility of inspection in favor of the money the agricultural gold mine has put in their pockets . There is no U.S.D.A. outpost in the foreign fields of the grape farmer in Chile , or the cannery in Thailand that has a hundred container ships a day headed to the United States . This is a sad state of affairs that has gone on for far to long .

To combat this , and insure your better health , I suggest buying locally produced foods . Locally produced foods are grown by farmers within 50 miles of your home , and is known as the slow food movement . These foods encompass everything you can find at the store , from poultry to apples , and are much fresher and of a far superior quality . They also have a lower cost per unit and take a smaller toll on the enviorment , due to the reduced fuel used in shipping . If you wanna see America return to the forefront of the world stage , start by putting some bucks in the pockets of our American farming families . When a food source is known , an outbreak of contamination can be traced and prevented from happening again . By comparison , the outbreak of food born illnesses of recent days still remains unsolved and it never will be . The U.S.D.A. has given the blame to many a fall guy but has never published a conclusive determination as to the root cause of the source in even one case. It passes in the news as soon as the next great hoopla comes along , and until the next occurrence happens , is out of sight and out of mind . Unless you are one of the people now living with the effects of being poisoned .

The Weight Is Killing Me

2009-03-09T21:42:00.006-05:00

Starting with no fanfare , I began waiting in line at my own home . First , it was just a little bit , and I never knew how much time was in a day . Now , It's been two weeks and the anticipation is thick . After leaving my power adapter in a workshop , I called a friend in a frantic panic .
" Dude , I left it at the top row , in the middle , plugged into the floor ". A few days later and no return call . This means bad news . So I go to the school and look where I left it . Nothing . I ask around and even have the Head Administrator's assistant call the campus Police . Nothing . So I ordered one from Amazon.com and even sprang for the two day shipping . That was two weeks ago ... two weeks in the middle of filming . Filming with no camera . Thankfully , someone came through with a sweet Pentax 35 mm . with a really nice set up . Tree , you saved the day .

Now , I am also waiting on some fresh mozzarella and provolone to age in the cave and have even smelled it in my dreams . The dairy is putting it out as they normally do , but the demand has skyrocketed and put the milking in overdrive . So , I'm waiting on this , too . On top of everything else , I'm waiting on some equipment I need to put all I've been working on for a year into play . Once it's in action , my life is going into top gear . The wait is heavy .

*Larry*

Pie In The Sky Season Two Preview

2009-03-04T23:50:00.005-06:00

This is a short film about the new pies I 'll be making this season on "Pie In The Sky " . Featured on this pizza are some new cheeses and a new flour , both of which will be featured in review on an upcoming episode of
" The Pie Vlog ". There is also chicken breast on the surface , and that is new for me as well . I usually use shredded chicken breast . The new taste was so good that after I was done I laughed . I spent the whole weekend making pizzas and even though they all had the same ingredients , my favorite combo , the pies were as individual in flavor profile as fingerprints .

The reason behind the lighting effects in this movie are that on Saturday , I had a very strange day . Nothing bad happened , but just the way events of the day unfolded were so surreal that it bled over into my editing . I'm still learning Premiere Elements 7 , and just got a wild hair in me . I think it's been there my whole life , but I'm starting to feel my personality come on ....and well It's the way I do it . The new episodes won't feature anything quite this experimental , but my new show about the Ft. Worth arts scene will have more than enough adventure for those who like to see more of a person than is just in front of them on the screen . I am still gonna put together the art and the pizza , but after the initial roll - out , I am going to let the direction of the show go as it may . That organic type of style is what suites me and if you all wanna see something , let me know and we'll see how the pizza crumbles . Have yourself a wonderful week and smile... life is good .

*Larry*

Pie In The Sky

2009-03-01T00:21:00.011-06:00

This is a preview of the new season of "Pie In The Sky " , and includes a freshly baked pie that knocked my socks off . It features fresh Mozzarella , fresh Feta , and Fontina along with Kalamatas , chicken breast cutlets , and roasted green bell peppers . The cheeses were all new and so was the cut of the chicken , as I have always used shredded chicken breast instead of chunks . The cheeses will be in an upcoming episode of

" The Pie Vlog " , as a review and you'll get all the dirt on them ... there was not dirt on my cheese ... it's just a ... well , you know . I washed it all down with ice cold Heineken and had to let out a few laughs at just how amazing this pie turned out . When I finished , all I could do was smile and marvel at the wondrous magic I had made .

Along with this preview , I have been hard at work on pre - production work for my other shows " The Pie Vlog " , and the new works I will be bringing you as soon as they are ready . If you wanna see a few still photos of my pies and behind the scenes goings on , you can tune into this blog , and you should check out The Coldhitz Channel on bakespace.com , and www.youtube.com/coldhitz . Slide photo viewer on www.bakespace.com/?coldhitz is always changing and full of the hot out of the oven pies I bake just about every weekend now . Sometimes they make it into the show and other times I just gotta eat em' and can't take the time to film them . The smell of fresh pizza is pretty tempting . I hope you've all been finding this out for yourself and let me know if you have any questions or pizza adventures of your own . With practice , you to will have em' running to your kitchen for the best pies in town . Stay tuned .

*Larry*

New Coldhitz' Credits

2009-02-10T18:44:00.005-06:00

This is the new credits for " The Pie Vlog " episodes , to appear soon . Thank you for your support . Stay tuned .

*Larry*

On Break

2009-02-05T22:52:00.003-06:00

Hello , all of you out there . I am taking a break because my hands and wrists are sore . I will be back as soon as possible . Thank you .

*Larry*

Wheat Crust Recipe

2009-02-02T21:45:00.014-06:00

The most requested recipe , from all of you , has been for a wheat crust . From the tone of your letters , you've all been miffed a few times by something that is missing or something that just got screwed up . No worries , it's gonna be resolved in no time . We all make mistakes , but wheat crust is no ordinary , quick to the point recipe . You can only give it the old college try so many times before it's busted and you move on . So , here it is .

WHEAT CRUST

1 1/2 cups Whole Wheat Flour

1 1/2 cups All Purpose Flour

1 cup Warm Water ( 102* exactly )

1/4 cup Extra Virgin Olive Oil

1/4 oz. Active Dry Yeast ( 1 packet )

1 tsp. salt

3 tsp. Sugar In The Raw

INSTRUCTIONS

Start out by laying your ingredients out in plain view in a sizable work area . Organize everything you will need so that it's easy to reach and can be grabbed without looking around . This will keep your stress level down and that can go miles towards helping you stay levelheaded and focused . No fuss , no muss . Once your ingredients are in order , start by combining all the dry ingredients into a large mixing bowl . Stir together to combine . This is the surest way to guarantee a smooth , consistent taste throughout each bite of the pie .

Next , measure , at eye level , your water and take the temperature with a thermometer . 102* exactly ? Cool . We're rocking right along . Pour in your yeast and stir until it is completely dissolved , meaning that all solid pieces are off the spoon and you get a tan soup like consistency . I find 1 minute is adequate . The yeast needs to sit for 10 minutes . After 10 minutes has gone by ( use a timer ) , add the water and the Extra Virgin Olive Oil ( measure to 1/4 cup at eye level into the dry ingredients . Mix it up baby ! For complete technique on mixing , please see " Pie In The Sky , Episode Two , The Dough ".

COOKING

This is where I believe that most of you are going wrong . A wheat crust does not require any more baking time than an ordinary crust . In fact , what you all may be doing is cooking different thicknesses of pizza on my recommended time of 8 - 12 minutes at 475* . This is for Neapolitan , cracker to thin crust only . A thicker Sardinian , Florentine , or New York crust is gonna require more time and the amount of sauce should not combine with toppings and cheese to over weigh the crust . You , hopefully , wouldn't try to build a castle on a swamp . Well , if your foundation can't hold the house , you will end up with a sloppy , soupy , pie . BOOOOO !

I want you to continue on the path to the perfect pizza . I can tell you that after 20 years , I'm still turning out pizzas that are far better than the ones I made just a week ago . Conversely , sometimes they are miss fires , and the choice of cheeses and topping has blown up in my face with a big "man , that is off tasting " . I still eat em' up anyway . Enjoy , and let me know about your pies .

* Larry *

Midnite Hour

2009-02-01T01:12:00.004-06:00

Midnight snacking is something near and dear to me . I make so many pizzas that they often end up on the lists for breakfast and , of course , the late nite munchies . Other foods that make it to the nite owl chow down are bananas , bread with cheeses , picante and avocado , and cereal . It's been a long time since I had the all time classic , a peanut butter / banana / jelly sandwich with a side of hot sauce of course . Hey ,like I said ... the late nite munchies .

As you can see from my post club diet , I get down . These snacks often keep me up way to late , but ya gotta live in the moment and when the chance for snackin' comes attackin '... well , it's on ! I've put together some pretty wild concoctions over the years , and some of my greatest pizza ideas were born out of these sessions of bliss and piggyness . Looking for a bit of cheese has taken me to the store , way into the A.M. , several times and when the mission called on my wild streak , that's when Kalamata , Fontina and Gorgonzola with thyme was born . It was kick ass .

So , as I write this , I realize that being a nite owl has served me well over the years . I like the quiet and peace that falls over the city at nite . My soul comes to life and I feel so happy ... and so hungry . Do any of you have that repertoire of weapons to fight back the cravings that need tending ? Let me know , please . Good nite .

*Larry*

#Jan. 30th 2009 #

2009-01-31T00:35:00.001-06:00

DAYLIES

Oatmeal

2009-01-29T20:19:00.007-06:00

Today , I wanna share my favorite cold weather food with you . It's oatmeal . Simple , and comforting , never left out with all the new food trends that seem to come and go with the winds . This stuff is wholesome and can be just what you need to kick off the cold .The following are some of my recipes , accompanied by a couple of tips I've picked up along the way .....enjoy .

Cooking

You should cook the oatmeal by bringing the directed amount of water to a rolling boil . Next , add your oatmeal into the water ... and always use a large pot to avoid boil overs ...now just reduce the heat to MED. and allow to boil for the directed time . When this stuff gets cooking , is when the magic happens . After three minutes of boiling , you can throw in about a cup of chopped pecans or walnuts or a combo of cranberry and golden raisins . The variety of , and variation on , what you can mix in is as broad a stroke as you can imagine .

It's really nice to come in after a long day and just kick back with a nice bowl and a little coffee . Yeah , just really nice .

*Larry*

Ralph's

2009-01-28T18:29:00.004-06:00

The first week I spent in Hollywood was a full list of events and work . That's a pretty great way to start out . Finding my way around town proved more of an adventure than informative , everyone with their way and this street sucks ass stories . It turned into a journey and has given me more than a life full of knowledge ... it finally satiated my thirst for travel . I was home .

Larry

A Friend Passes

2009-01-26T17:21:00.007-06:00

When the announcement devastates you . That's when you know ... life is ever present . Fragile and infinite , those passing on will always have friends . He goes with God now , they all do . He was a good friend to me . When I knew Jeremy , he was in the prime of his life . God bless him .

Larry

misses you .

Season Two of Pie In The Sky

2009-01-23T18:31:00.007-06:00

Today marks the beginning of a new era for America . Many are excited about our new President and the hope for America he represents . I am extra joyful about the abundance of wood fired pizza joints springing up across the Dallas / Ft. Worth Metroplex , and the hope of old world style pizza , finally , making it's way into the hearts and minds of an area that is long in waiting for real pizza . There have been a few well known local spots for a while ... and I mean very few . For an area with 4 million plus people and a large Italian - American population , this has been the single largest shortcoming of the dining scene for far too long .

I will , over the next few months , be visiting some of these establishments , and writing the reviews on this blog and presenting exclusive video interviews with the staff and owners . I will also be posting the recipes these places have put out to represent themselves to the pie nation . I won't be stealing them , but as I come across these new interpretations , I will come back to my own kitchen , and put my own spin on them . Some of the new episodes of " Pie In The Sky " will also be influenced by other factors , such as , the weather , traffic , or whether my favorite F1 or W.R.C. driver pulled off another feat of bad-ass drivery .

This season will also see a new feature where I catch an art show , hopefully , followed by a little camera time with the artist , and return to bake the pie inspired by the art . This is a scenario I first announced some time ago on http://www.bakespace.com/ and am very excited about putting on film . This season will , also , include a grip of new ingredients , toppings and cheese , as well as more advanced tools . We will be rolling out the introduction of gadget review , which will also be on bakespace.com , in their kitchen equipment review thread of the forums , along with this blogs exclusive video footage of the same tools . Whoa ! that's one spicy meatball , and I am very excited about bringing it to you .

Thank you all for your support and tuning in to see my hard work . I am very proud of what I do , and look forward to hearing from all of you out there with the desire to tell those big delivery places to GET BENT .

Larry

Sunshine

2009-01-18T01:58:00.005-06:00

I was at the Dr.'s office the other day , and feeling very anxious about this visit . Kept waiting , and having arrived early , it had been along time since I'd eaten , when I finally finished . The receptionist and I were eventually the only two people left in the lobby , and were talking about where to find the best Tex-Mex in Ft. Worth . Her answer shocked me , as she named one of those national chains . Now , this particular chain started in Dallas , and I am still a big fan of the Original , which is still in it's same location and run by the founding family . So I gave the bus a call and told em' that I was getting hungry ... no , that I was starving and had to know how much longer it would be . They had already been there to pick me up ,and I was still in my appointment , so they said to call . I was smelling fresh chips at the Cantina next door since I arrived . It was freezing cold outside , but I knew that salvation was next door .

Just as I was ready to break for the door to brave the frigged Arctic air and get on over to Dos Gringos , my driver pulled up . We went outside, and as I got ready to depart , a senorita Bonita voice said " here ya go " . Looking up in a total trance , I saw a hand pushing a penut-butter and jelly sandwich my way . On the other end of this arm was the most magnificent ray of sunshine ... smiling right back at me . Life is good .

Larry

Man , That's Messed Up

2009-01-16T16:18:00.004-06:00

There is some sad practices going on in the grocery store these days . I'm not talking about the deli girl and Joe the Butcher , they are in love and we all need a break from the pressures of slicing and dicing . No , this is something I can not turn away from , because it is hitting me in the wallet . I'm pretty angry with the way food manufacturers are holding us prisoner and devilishly putting their goods on the shelf with less goods within for more money . This is , of course , a reality in tough economies , something that has gripped every aspect of food production . From seed to store , it's all gotten linked to the rising price of energy , coupled with the new depression that is my shrinking bank account ....and yours too , this is putting the stranglehold on a nation that is standing in line to go broke.

Well , it was the skyrocketing cost of oil that was to blame . Now that the price of black gold is down , and has been for awhile , why is the price of food continuing to rise as the volume of food units goes down ? The soup I like to buy has become a magical shrinking wonder over the past three years . Going from 19 oz. a can to then being 17 oz. a can , and just yesterday coming in at a paltry 16 2/3 ozs. a can . Right before my eyes .... b.s. ! I have also noticed that more bars of soap seem to be needed to carry me over until my next trip to the store . So , I checked it out , and sure enough , the proof was right on the label . The size of the bars had not only decreased , but the number of bars in the " value " pack had gone down as well , leaving me to make two extra trips a week . Those trips ain't free .

At a time when we are all struggling to make due with less and less , is it really good community practices for our industry leaders to be joining in on sticking it to us . It's probably hard to see it from that perspective on a beach in Barbados . Nice .

Larry

Back For The New Year

2009-01-13T19:49:00.005-06:00

Hello , everyone. I am back for the new year , and ready to bring you all more episodes of pizza know - how . I've gotten the thnigs I've needed for a long time . They will create a better show in my hands , and I know this will come through in my new pies . This season , I will focus on the serious artistry involved in making the classsic pizzas , the ones that leave em' wanting more the next night . My plans include a few interviews with other pizzaolo in my area , and foodies , from both near and far , sharing their passion for what is truly one of lifes greatest pleasures ... creating food that makes you laugh with joy .

By the way , this is going to be a very exciting time to get out there and get your kitchen outfitted . Cookware and other household items , are gonna be priced really low this year . Yes , the economy . We can say it sucks because ,.... well there's no other way to describe it . Things are rough , but as for those of us that did save for a rainy day , It's making for some great deals . Yeah ! I got to get to www.amazon.com and started the buying off with a new pizza stone . I'll let you all know how it turns out , and this pizza stone will be in a kitchen wares review on this Vlog ... exclusively .

Larry

Christmas 08 '

2008-12-23T20:39:00.006-06:00

Hello , all . I gotta take the time to thank a few people at the holidays . For me , the Christmas spirit is still alive and well. With that I'm starting out with the best Director I've ever worked with. Deborah : more than words . I've accomplished so much this year , having gone from one side of life to the other in less than a flash , has been pushing me to the edge on several occasions . I mean , damn ! how much of a struggle will this be ? Only time will tell . I got an acting gig for Christmas , a new home , my personal life is safe , now all I need is my own ride .

Also on my thank you list is my family. Thanks to you all for your understanding and patience.
Even though I'm off living my life , you give me all the space I need , along with the side of me that is less easy to get along with , to do what I want . Next , I gotta thank all my friends , new and old , for your generosity and compassion. You give me the strength to go on .

See ya 'll at the beach ,

Larry

Food Labels : What A Mess

2008-02-19T15:15:00.005-06:00

I've been reading , and fascinated with , food labels since I was a kid. They're so full of valueble informaion , and are a great resource to use as a nutritional guideline for the fitness routines that so many of us seem to be obsessed with these days. If you can read them , you can follow the ingredients to find a recipe of your own that can nourish your body and satisfy your taste buds. That's easier said than done. Looking at a list , that is more than just the food's contents , can be confusing and a bit misleading to say the least. You get the usual information ....protien , fat , sodium , fiber , etc. , but you also get the list , under that , which contains enough chemical agents to require a degree from M.I.T. to decipher. Monodyglicerydes ? Polycallosorbitate ? May contain one / or more of the following in combination / or seperately , with a series of additives , that may / or may not be present , in ..... What the hell is all this ?

Confusing ? Yes. Harmfull ? Definately. You avoid all this if you are one of the millions of people jumping into the mindset of educating yourself on fitness and nutrition , and may have joined in on the current organic food boom . This can reduce your risk , or eliminatethe risk all together , of coming across this dangerous food manufacturing trend of fattening through food chemistry. By knowing what you are eating , you can set the body on a path to longevity, and achieve a more natural state of physiology , with the fuel you provide the body , thereby ending up on top of the game by staying ahead of those who are missing life with their latest flu bug . I recommend trying to map out your day's physical demands , and taking that into consideration when planning your meals.

What are you doing today ? How much energy is that going to require ? Do I get enough protein and nutrients for my physical and mental loads from this meal ? Eating for your needs , and not for your emotional wants , can help start a lifestyle change that will spill over into other aspects of day to day life. As the body starts to respond to these routines , your spiritual and mental health will also respond with new vigor and fire.

I've included a link to an article published , recently , on food labels. If any of you have had this kind of experience or have gone through such a revelation of self - awareness , let us all know. I wanna hear from you . Have a wonderfull day , and go out there and live it up.

http://www.star-telegram.com/health/story/477726.html

Larry

Culinary School

2008-02-09T14:43:00.003-06:00

Culinary school is a big step , in the right direction , when you are considering stepping into a role as a kitchen gunslinger. Chooosing the right school is not always so easy , and with all the commercials hyping you up on their school , and so many voices telling you why here is better than there... well , it's easy to become overwhelmed. I will post a couple of concrete signs to check for in advance of an admissions visit. The first thing to consider is your own goals. There are as many feilds of specialty to choose from in the hospitality industry , as there are in any other proffession. Having this in mind , as a specific role you wish to fill upon graduation and in the future , will help you start to narrow the field. With this decision made , start to track down the school with the best curriculum and most proffessional reputation in your immediate area. A daily commute , added to an already full-time schedule , is going to make you lose focus and fall behind quickly.... so stick close to home and look for a flexible schedule. Don't rule out distance learning for this vital factor . A combination of on-line reporting , class meetings and lab work in the industry , can be the key to unlocking your creativity with the availablity of resource management that any reputable school should be upfront and willing to help you with. Considering the rising cost of everything these days , expendable income must be a personal responsibility that is factored in with tuition cost and includes things such as child care , extra wear and tear on your car , supplies not covered in tuition and other unexpected cost of living expenses that will be innevitable once you change carreers. You'll be starting at the bottom...it's a challenge to pay old bills on a new , lower income. For all of these goals to be reached in one fail swoop will take allot of coordinatng of resources. I reccomend community college , and Le' Cordin Blue , both for their reputation and effectiveness in cost versus return on investment. These are top notch programs to establish your base in and are very well known for proffesionalism and will put a new world at your knife's edge. Now , go rock this world off it's axis !
Larry

The Dough You Can Count On

2008-02-05T14:23:00.000-06:00

Today , I wanna share with all of you , the dough recipe I've been using for the past ten years or so. This is a simple , traditional neopoloitan recipe that has served millions of smiling faces over the years , and continues to add fans with each pie. There are only five ingredients , yet the ways you may choose to personalize it are as varied and complex as any creation you've ever come across. We'll be covering the most basic recipe , and as your skills develope , you will become familiar , and comfortable enough , with the dough to start taking it in so many wonderful and exciting directions , you'll never have to worry about having the same pie twice. And , with that ... here you are.

1) 3 cups organic , unbleached All Purpose flour

2) 1 cup filtered water ( 102* F. )

3) 1/4 cup Extra Virgin Olive Oil

4) 1 tsp. sea salt ( finely ground )

5) 1 packet of Active Dry Yeast

Putting It All Together

Wheather you're just starting out , or are a seasoned kitchen warrior , you should always have a clear work area and plan out each step in your preperation. This will aide in the smooth flow of your work and give you the concentration and patience you need to put together our world class pizza pies , or any dish beyond microwave mac ~n~ cheese. The first step is to assemble and combine your dry ingredients. The salt , flour ( unpacked and level ) and a large mixing bowl are needed for this. Pour 'em in and get ready to measure out your one cup of water for the yeast. This is as simple as measuring out the water , at eye level , and popping it in the microwave for about 20 seconds. Now , use a thermometer to check the temperature. Always allow the thermometer to do it's thing and go as high as it's gonna measure. 102* ? Great now we can add our yeast and stir it in as stated on the back of the packet , and let it stand for ten minutes.

Once your yeast is ready , go ahead and slowly pour it into the dry ingredient and then measure out , again at eye level , 1/4 cup of Extra Virgin Olive Oil , and pour it in , too.... slowly. That's it ... your ingredients are redy to mix into what will become your finest creation yet. It's time to mix the igredients and knead the dough. For complete procedure , and detailed comparison of hand kneading versus using a stand mixer , please see "Pie In The Sky" and "The Pie Vlog " .

Quality Is Long Gone

2008-01-30T16:37:00.000-06:00

The coldest part of winter is now in full swing and has landed with a blustery north wind and huge amount of much needed precipitation. While it is easy to get out of the cold , it's not always easy to stay out of the cold. After all , those snow days are long left behind and , with today's techno wizardry also comes the expectation that you bring in that deadline regardless of weather. Thanks !

When we do venture out , it's nice to seek some refuge by ducking into our favorite cafe or bookstore for a steaming cup . If you've gotten into the habit of scheduling errands around the location of that hot spot of modern couthe , you know that you are not the only one freezing your toes off. Packed to the rafters with more mohair and ski parkas than an art gallery opening , these places have come to replace the cafes and diners that were so central to the America of yesteryear.

Gone ,too , are the personal touches that made those great icons the place to eat and drink while you revel with your crew. Now , as with most places , you wait in line and when you pay at one station , you sit and wait to be rescued and herded to another trough...I mean counter. The class has gone out and been replaced with urban sheik...which means no smiles and no flare to the food and drink. You take what you get ... no complaints , because that would be uncool. $3.99 for a cup of this!? But , you've already left and moved on to the next line. Traffic. Oh , well. Maybe that Deli has a good lunch special today...I mean just look at all the people lined up inside . It's gotta be good ...right? Not likely.

How Do You Get The Daily Grind ?

2008-01-05T15:56:00.000-06:00

Hello , everyone. There are allot of companies that have added burr grinders to their small appliance line up. The two I recommend are Capresso and Saeco. These manufacturers have a rock solid reputation , and are well respected among the bean sipping set. They are , often , the standard by which other companies are measured. When choosing your grinder , be aware that there is a quality grinder offered at several price points , across the entire lineup. Each one is still attached to the companies name , and will offer you the reliability you need , and the consistency of smooth operation and buzz generating satisfaction you paid for.

There are a few things to look for when selecting your purchase. First , and most important , is to have all metal gear drive and blade assembly. some lesser offerings can come with lexan or nylon internals and cause the build up of static electricity. When fine grinding for espresso is desired , the static build up will cause the biggest pain in the the morning mess you'll ever see. The grounds will gum up the grinder and stick to everything ... not worth a few bucks savings , so all metal. Next , you wanna look for cool operation . If there is a demo model in the store , try it out for a couple of runs and look for heat build up . If it gets hot , your grounds will get burned and that will impart a stale taste to your cup of miracle... this is no good. Those models which plug into the wall , I've found , run cooler and are a good bet for durability with even the most frequent use.

Now , on to hand grinders. I have a hand grinder that my father gave me. It was made by The Wrightsville Hardware Company , and is labeled Colonial Coffee Mill ... 1707. I don't really know if that's when it was made , or what , but it has an iron , hinged top and crank , with all steel internals and a wooden catch drawer and body. There's only one setting...medium grind , although a machinist could probably adjust that. It hasn't been used in a while , but last time I used it , my brew was great. Hand crank grinders are still made and preferred by some purists. They preserve the flavor of the bean ,with low heat operation , and can be adjusted with supplier furnished spacers. They also keep the quiet and peace of the morning , which I think is just about as good as gold. You need to look for the same all steel internals and can pick up a top notch model for around $ 30 bucks.

If any of you have found a specific model of grinder to be especially great , let my other viewers know , by posting a comment . Rock on you buzz loverz.

IS THIS COFFEE FRESH ?

2007-12-30T22:17:00.000-06:00

This new post is in response to a request for the scoop about coffee shops. I was trained as a barista at the well known Cafe Brazil in Dallas , and feel that if you're gonna pay for it , you should be getting the best. So ... here are a few tips to know , that can help you decide if you got the greatest cup ever , or if it's just another run of the mill brew.

1) A top notch shop will smell very fragrant , and the whiff of fresh brew should not be overwhelming. If it smells burnt , it is a sign that the crew doesn't pay attention to their stations and may be letting the coffee sit to long.... it won't be fresh.

2) Coffee is only fresh for about ten minutes after brewing , and will begin to become sour ( more acidic tasting ) and should not be served .

3) If you're buying beans by the pound, look for the husk to be smooth and in tact. In the grocery stores , the beans will take on the odor of the store , so if you ever see them near the chemical isle , or housekeeping is mopping with ammonia near the beans , guess what... go somewhere else, because you will never taste the true flavor of the stinky beans they sell at these stores.

I've probably got 100 more hints to include , but you know me ... steady as she goes .Let me know if you've come across any tried and true surefire ways to judge the bean. I'll help anyone , anytime. Just ask me.

Larry

The Electcric Bill Is How Much ?

2007-12-15T16:30:00.000-06:00

I have gotten quite a few e-mails , recently , about the rising cost of energy , and it's impact on the independent pizza shop operator. Most of them are having the same issues that have been cropping up in the consumer sector for the past year or two. Not only is the cost of electricity going up , but now the pinch is on the delivery drivers , as well as the suppliers of all the ingredients we need as the lifeblood of our shops. The crunch is coming at you from all directions and seems to only grow , both in severity and size , every month. There are ways to slow the snow ball effect down , and even reverse this barrage , before the situation gets out of control.

The first thing to know is that panic is a very unnecessary and destructive reaction. While you are confronted with the reality of the bills , your employees and customers are more aware of the little things that daily operations involve. You may want to save money right away by changing suppliers and start using a little lesser quality of cheese or maybe start closing an hour or two earlier than normal. Don't do it. The minuscule amount of savings will never make up for the loss in profit you'll see by throwing the customers a curve ball , when they depend on you for consistent product. The word will not only spread all over town , but your employees also are residents in the same community , and therefore , you will also demoralize the shop's work enjoyment. Your pizza is what put you on top and is also what can take you back to the bottom of the heap.

So , what should you do ? Start with what you can control. Evaluate the use of energy by your equipment , and your employees , in your day to day operations. Ask yourself if all of your energy usage can be deemed as vital or wasteful. Is the refrigeration and cooking equipment up to date on maintenance ? Do my employees know about the need for energy conservation , i.e. leaving lights on , or water running , when not in use ? All of these can lead to an enormous amount of energy savings that will be realized immediately , once corrected and brought into line. Another thing to consider is the well fare of delivery drivers and their own pocket book crunch. Study your delivery area and find out where the most expense vs. profit is. Are you better off eliminating the fringes of your delivery scope , or would you be saving the driver gas money by encouraging fuel efficient vehicles to deliver the outlying area deliveries ? You can discuss the importance of them maintaining their vehicles to realize a larger profit from each delivery.

Something that seems to be off limits is trying to renegotiate an active contract with suppliers. The rise in energy cost has hit them as well , and not only are they passing the cost on to you , but they have also had to re-structure their own supply chain. This could mean that you start , suddenly , receiving cubed cheese instead of your normal shreds , or a new tomato paste , which may be whipped instead of pureed. They are trying to reduce their own freight issues by lessening the weight of each load that they deliver to you. Some people have said they were unaware of this , while others are unwilling to speak up , when they find out for fear of loosing , or damaging , a long standing relationship. When such an event occurs , the weight and measurements of your own recipes can be drastically altered , and thus run up your cost and change the taste of your pies. This is why it is vital to realize the power you , as an owner , hold in your ability to renegotiate a supplier contract. These guys are more than willing to hear you out and work with you to save some money and keep the quality they know you , and your customers , expect.

I hope this has answered the concerns , and questions , so many of you have raised . If there is anything you feel I've overlooked , please feel free to comment on any of my articles , and let others know how we can all work together to keep the independent pizza shop ahead of the big boys. Merry Christmas.

Larry

Whoa ! I Feel The Heat

2007-12-10T15:21:00.000-06:00

For anyone who has ever dealt with acid reflux , you know that life will be without the delight of a majority of the culinary delights you so dearly loved. It takes a while to adjust to the reality of a completely bland and flavorless diet . This time of year , when all we seem to do is graze throughout the day on a steady stream of cake and beer , it's all to easy to just have a taste.. a bit .. o.k. , just a little slice. Then it hits you , like a ton of bricks , right in the chest at first , and then slowly moves to every inch of your body. Heartburn!!!!( sirens )

Damn it , I took my meds this morning , and have had no big problems in months. Even when we went out for Italian on my birthday . Aargg! , the pain is unbearable. This is the price you pay for not heading your Doctors advice. This is the way it will be for you and nothing will ever change it , no amount of medicine , or modified lifestyle , is gonna take the place of self control. Discipline , you've got to show some discipline and restraint. It can be controlled and even healed to a certain point of comfort in your daily life , but only if you put in the work. Cocoa tree ... why must you be so good ?

If you suffer from the fire , you may find this article useful. It's the latest release of a study on the long term effects heartburn medications have on cardiac health. The link is listed below , in information resources , at the bottom of this page. Let me know if you have a remedy that other readers may find useful. Thanks.

Bed Head and His Wishlist

2007-12-09T23:16:00.000-06:00

This morning was not the good vibes , easy going time I like to start my days with. I didn't sleep to well. Tossing and turning , and I kept opening my eyes , suddenly , through-out the night , as if I was trying to catch the world changing , so if I opened them fast enough , and without thought , I could see it all happen. Not only did it not work , but I was exhausted when it was my normal time to wake up. Now , I don't like to get out of bed before noon , so when I couldn't go back to sleep , I just decided to rest my head . This worked for an hour or two , and then I remembered it was Sunday...football!

I got the energy to reach for the remote and turn the idiot box , I mean the T.V. , on. Today could be the day that I receive my Christmas miracle , the day when it all happens for me . Today could be the day that the impossible feat of pigskin odds comes out in this fans favor and delivers a win by all my hard luck , down and out teams. If the Cleveland Browns , The New York Jets , and The Oakland Raiders could all win on the same day...whew , calm down... it's still to early to get excited. Those of you reading this , that follow football , are probably aware of the near impossibility of these three teams winning on the same day , and even I think the odds are slim that the Jets or the Raiders will win again this year , but just what if they do ? After all ...t'is the season.

Larry

The Things We Eat

2007-12-04T23:21:00.000-06:00

The holiday season is in full swing , and like most of you , I find myself surrounded by family. I , also , am finding it harder than ever to say no to the things I don't usually eat. You know what I'm talking about... candy , sodas , pie , cakes , and stuff from the sweeter side of life. No, no....I really shouldn't. Well , ok , just one ...or two... seems to never be enough. My normal dietary intake is always consistent , and balanced. Why can't we indulge this time of year , it's tradition. And , as I always say , tis' the season!

Caved. Completely and unabashedly caved. The first thought in my head , by this time swimming in chocolate and wine , is that I am the jolliest man alive. Next , it's time for a little piece of that pecan pie I saw staring me down. Sure , to her , it's just another party , but to me it's real Texas pecans. The state tree has given this bounty of beautiful , chubby , speckled little footballs for me ... to pig out , I mean eat. By now , the rest of the day's gang is rolling in to the driveway , flush with presents and good cheer. My stomach bulging , I waddle down the yard and greet them all...and , of course , I offer to carry the food in.

So goes another day in the glorious cycle of life. What's that you say ? Today is not even the first day in the twelve days of Christmas...not even close huh ? Wow. I am gonna be really sorry for this later on in the new year. Later on.
Merry Christmas , and Happy Holidays to all my viewers. I'll be posting more stories , along with some more "Pizza Tip Of The Day " posts. Stay tuned.

Larry

Pizza Tip Of The Day

2007-11-24T19:55:00.000-06:00

This pizza tip of the day is gonna be short and sweet. It's the part of our pies , which no one ever wants to discuss. I'm talking about the sauce. Just what is it , that's in there , that seems to leave people guessing about what pizzas tangiest zip contains ? Well , I'll tell you, and this will be a shock... it's just tomato paste and water. That's it ...nothing more , and nothing less. I recommend keeping it simple by using only an organic product and filtered water. The reason , behind using only an organic product , is that the conventional tomato pastes are usually loaded with salts , modified or not , and herbs. This can take control , over the final taste , out of your hands by dictating one of the most important parts of making the freshest pizza your own. So, when you are ready to get sauced , stay in control , and if you need more detailed instruction , on making the heavy pizza sauce , please watch " Pie In The Sky ".

Larry

PIZZA TIP VIDEO EXTRA

Pizza Tip Of The Day

2007-11-23T14:15:00.000-06:00

Today's pizza tip has to do with hosting. Every year we invite family , and friends , into our homes for the fall feasts. We all know each other , and seem to have a fairly great time. More than anything , the food is what we all wait for , some more than others , and even those normally shy individuals will hover , and do the kitchen walkthrough. After the food is served , and the fireplace goes cold , at last , the stressful days are over , and we can enjoy the long holiday weekend.... it's football time.

Five straight days , filled with the greatest match ups of the year , and once you have your morning brew , you'll be in the kitchen ... again ? This is different , though , this is for the game ... for the boys ... for the glory! Each pizza is gonna be a work of art , in and of itself , and since you know what each guest likes and wants on their pizza , you'll be going for the two point conversion every time. Yes , my pie wielding friend , thick crust , thin crust , heavy sauce , lightly sauced , chicken , veggies , four cheese , or just the most bombed out pie to ever be baked , your game plan is fit for the showdown weekend. That's the power of baking it yourself. Keeping your guests as happy , as the games are exciting , with a pie crafted to their tastes , will not only let them know you are on top of your game , it will make for a lasting memory. One that goes far beyond the average watching party .

Larry

Pizza Tip of The Day

2007-11-21T16:19:00.000-06:00

Today , I'll begin giving out a tip and/or trick about the craft of fine pizza making. Each day , there will be a new posting to further help each of you along in your baking endeavors. As always , I welcome any feedback , or questions , you have , and will include some of them in future episodes of "Pie In The Sky" , or "The Pie Vlog". These are from my own experiences , in both restaurants , and at home in my own kitchen.
PIZZA TIP VIDEO EXTRA

Today's Tip

If you find yourself staring at the vast selection of cheeses , at the grocery store , and just can't seem to make a choice .... just remember that the blended cheeses you see are pre - measured and blended in the same amount , by the dairy , every time. They will serve you well , and can put a consistant zing on your pies , that will only change in taste with a new combo of toppings. They're like having training wheels on your bike. Until your skills advance , and you become more familiar with the intricacies of flavor , these will ensure you avoid allot of strange glances from those who braved your first few pizzas. Good luck , and let me know how you've been doing on those pies you create so well.

Two Essential Ingredients For Every Recipe

2007-11-20T16:21:00.000-06:00

The other day, I found myself in a situation I haven't been in for quite a while. Running around , trying to work , and cook at the same time. I was having problems working , because I was hungry, and I couldn't concentrate on what I had going on in the kitchen because I was trying to work. This was frustrating , to say the least , and what is that smell ?
Smoke ? .... Smoke ! S#*+ !!!!

Now, I didn't just start cooking and walk away , but what had happened befalls every chef , and now it has occurred at the worst possible time. Right before Thanksgiving , and now I gotta vent the house , on top of a long list of every-year chores , and I'm still hungry , and still haven't finished the days work. Sitting down for a breather, I realize how this would have turned out to be a much more mellow day.... patience and concentration. The two ingredients every recipe needs.

Shrimp Scampi Linguine

2007-11-18T19:49:00.000-06:00

I have , recently , gotten into making shrimp dishes, as I have come across an old recipe box of my Grandmas , and she made the best Italian food I've ever eaten. Some of the recipes are in her hand writting, some are typed , and still others are clipped and pasted onto index cards. Since they are all in her files , I credit her with them , unless another author's name is on the entry , then I will credit that person. So... here ya go.

Ingredients

1 oz. pecorino Ramano cheese ( grated )

8 Lg. shrimp ( devained )

2 cups A.P. flour

3 tbsp. extra virgin olive oil

3 oz. roma tomatoes ( diced )

8 oz. of seafood stock

3 cloves fresh garlic ( minced )

2 lemon wedges ( diced )

3 oz. Chablis wine

12 oz. linguine ( al dente )

2 tbsp. unsalted butter

Chopped oregano and basil ( 1/2 of each )

Prep Work

In a medium mixing bowl, combine the flour , salt , and amount of black pepper , which depends on how much heat you like. I've also used crushed red pepper , for that extra pop. Now , dredge the shrimp , not heavily , on both sides , and place to the side . Depending on how efficiently you move in the kitchen , you may want to place the shrimp back in the fridge, until you are ready to saute' them.

You're better off heating the olive oil on a low heat , to avoid scorching. A large skillet , I find , is better for this , on a medium burner. In my experience , this will pay off by allowing you to move the shrimp to the outside while adding the linguine later. It keeps them hot while you combine the sauce and the pasta, without overcooking the shrimp , which I have found to be really bland. When you are sauteing the shrimp , you're looking for it to just change color, when it does , now add the garlic. They need to now be stirred , constantly , until the garlic browns. This is still on a low heat.

I'll tell you what, this entry is making me hungry. I can imagine cooking this will bring em' in with a smile on their face , and keep them close. The aroma is the best. Now it's time to add the tomatoes , stock, wine , and the lemon. Put in the butter and the cheese, and toss for 20 seconds. Plate directly from skillet , and add your oregano and basil. It's done. The enitre cook time for this dish, starting from the point the shimp enter the oil , is 25 minutes.

Even though it is a pasta dish , I have found that it pairs very well with ice cold Shiner Bock. Enjoy, and please let me know how it turned out in your kitchen.

Larry

www.bakespace.com/?coldhitz

My Favorite Part of The Day After Thanksgiving

2007-11-16T19:41:00.000-06:00

Happy Thankgiving, everyone. I see that I'm not the only one that goes all out on sandwiches. It's so simple and tasty, who can resist. A fridge full of the goods , and a bag of fresh bagels staring at me from behind the coffee maker...I gotta do it.

1 cinnamon/raisin bagel ( sliced and lightly toasted )

1 small amount of cranberry sauce ( enough to cover one side of bagel )

2 small pieces of dark and 1 larger piece of breast

3 wedges of avacodo ( mashed slightly with fork )

1 slice of provolone cheese

1 ice cold beer

1 place to take a nap

Place the mashed avacodo on the bottom half of the bagel. This will avoid slipage. Next, layer on the turkey, followed by the provolone. Now , spread the small amount of cranberry sauce on the top half of the bagel. Put it all together , and enjoy. I look forward to this sandwich all year. Larry
www.bakespace.com/?coldhitz

Now, This Is Cool

2007-11-15T00:57:00.000-06:00

Hello, viewers. Today has been pretty good to me. Life has thrown me another winner, with the introduction of a fellow pizzaiolo, who I met through http://www.bakespace.com/. This woman has traveled the world , in pursuit of the culinary arts, and recently returned to the United States to get married. She's got a wood fired pizza oven at home , and is interested in sharing the ways of the pie with me. I'm very excited about having met her , and will try to produce either a web-cast , or do an interview by some means of video conferencing with her. I don't know how the specifics would work out, but I do want to include the interview with my run up to March Madness. This would be a kick ass partner with my planned home-brew series on "Pie In The Sky", starting around mid- January. Stay tuned.

Larry