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1967 Ferrari 330 P3/4 #0846

on July 24, 2010

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Pizza Tip of The Day

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 yo...

My Favorite Part of The Day After Thanksgiving

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

Season Two of Pie In The Sky

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 thes...

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