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Post by existentialcrisis on Nov 24, 2009 13:49:52 GMT
I love the Imec's pizza too! Delighted to see the yellow tomatoes! I put those on the first home-made pizza I ever made! Love the equipment too. Jealous.
Anyone know why back bacon is known as Canadian bacon? I don't think it's actually very popular in Canada...? I always thought it was like "French" fries... or is there something about it that makes it Canadian?
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Post by Deleted on Nov 24, 2009 14:23:49 GMT
Canada won the bacon battle in France, because "Canadian bacon" is called "bacon" whereas the American style bacon is relegated to the term "poitrine."
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Post by existentialcrisis on Nov 25, 2009 7:27:35 GMT
So that somehow trickled into American culture, so that all Americans refer to "Canadian bacon"? ...whereas I've never heard a Canadian person use the term, or even the product, really.
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Post by imec on Nov 25, 2009 13:45:25 GMT
crisis, you don't eat back bacon? They sell it by the ton at Costco. The whole thing pisses me off though. REAL Canadian bacon should be sold RAW - NOT cooked. The know this in downtown Toronto and extremely good "Peameal Bacon" is available for sale at the St. Lawrence market and from other outlets. There are several butchers in Winnipeg that sell a credible example of this too. Most of the stuff in supermarkets however is already cooked - stupid.
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Post by Deleted on Nov 25, 2009 13:55:48 GMT
Wow,enlightenment here,I never knew that. Have always had it cooked and thought it very dry and therefore,not appealing to me at all. Hmmmm.
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Post by imec on Nov 25, 2009 13:59:47 GMT
Wow,enlightenment here,I never knew that. Have always had it cooked and thought it very dry and therefore,not appealing to me at all. Hmmmm. Sorry, Maybe that was misleading. You cook it after you buy it. Too much of it is sold preecooked. It only takes 2 minutes to cook in a pan with a little butter - as soon as it turns opaque it's done - longer will dry it out.
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Post by Deleted on Nov 25, 2009 14:24:07 GMT
Not only is it sold raw, but it is eaten raw in France.
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Post by lagatta on Nov 25, 2009 14:25:15 GMT
The reason it may be too dry is that people who don't know better cook peameal bacon as long as streaky bacon. It is much lower in fat (is it loin, or really back?) so turns into leather if overcooked.
A Central European butcher's nearby does the best example around here.
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Post by existentialcrisis on Nov 26, 2009 10:38:33 GMT
hmm... maybe it's another east coast thing. You'd be hard pressed to find a pizza place that featured "Canadian Bacon" on a pizza there... except for Pizza Hut, which is American.
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Post by Deleted on Nov 28, 2009 20:33:07 GMT
Yes, I think it is a strange addition, but we all know that imec is a strange member and we love him for that.
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Post by imec on Nov 29, 2009 6:09:03 GMT
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Post by imec on Dec 14, 2009 18:05:25 GMT
Last night's steak and mushroom pizza - raw and cooked:
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Post by lagatta on Dec 14, 2009 20:25:37 GMT
Raw steak and mushrooms, or the remains of an earlier steak with mushrooms dinner?
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Post by imec on Dec 14, 2009 20:34:04 GMT
Mushrooms are lightly sauteed. Steak is tenderloin cut 1" thick and seared in hot pan for no more than 1 minute on each side (so, very blue, but it cooks a little more on the pizza - I hide it under the cheese so it doesn't overcook).
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Post by imec on Apr 11, 2010 14:55:46 GMT
Ooh, ooh, ooh! I'm so excited!!! I came across this (what should have been obvious) idea recently in Saveur magazine. For years when wanting to make a very thin , crisp crust pizza (similar to what one would find in a place that makes good neapolitan style wood oven pizza) I've messed around with wooden boards and peels, flour, cornmeal and all manner of techniques aimed at getting the pizza off the board or peel and directly onto a hot pizza stone - often with heartbreaking results. Saveur suggested this simple and (for me) successful approach - simply make the pizza on a piece of parchment and place the pizza and the parchment directly on the stone -SO much easier. Last night I made: Spinach, tomato and fresh mozzarella; Spicy Chicken; and Capicollo with Caronzola (similar to Cambozola - a sort of blue brie).
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Post by cristina on Apr 11, 2010 16:07:31 GMT
Imec, your pizzas, as always, leave me hungry.
At the moment I don't have a stone so tend to bake the either directly on the grill or else on a baking sheet in the oven. Parchment is really a great idea for getting it on to a stone (or even a baking sheet in my case) though.
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Post by imec on Apr 11, 2010 16:37:41 GMT
Thanks cristina - it was indeed tasty. And if anyone's wondering, the oven temperature was 550F - you can see the paper didn't burn but it did brown some.
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Post by gertie on Apr 15, 2010 2:37:05 GMT
Goodness now I am quite hungry after reading this thread. I love pizza and those pictured looked just scrumptious!
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Post by Don Cuevas on Apr 15, 2010 11:44:54 GMT
Yesterday was Pizza Day here, too. I made a large Italian style fennel sausage plus sweet red peppers and onions pie; a small Margherita with ordinary cheese and topped with freshly cut basil; and a small anchovy and Kalamata Olive pie. No stone here, and as usual, the crusts hardly brown on the bottom. Despite that deficiency, the toppings were good and we ate with pleasure. I am thinking of building a wood fired, brick and adobe bread and pizza oven in the front yard.
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Post by bixaorellana on Apr 15, 2010 15:12:31 GMT
Lotsa pizza porn on this page! Don Cuevas, years ago I was offered the chance to buy a house that had a classic local adobe oven in the yard. You certainly live in the right place to find someone who knows how to build one. However, you still might want to click on these: Sunset's classic adobe ovenThe Brick Oven PageHow to Build an Outdoor Adobe Oven -- Be sure to check the sidebar on this page. I believe this link is referenced on The Brick Oven Page as well. This could be you!
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Post by imec on May 9, 2010 16:50:25 GMT
Last night's pizza... Taco (left) and Spicy Chicken (right) Sausage (left - tomatoes only on half - LF doesn't like tomatoes) and Steak with Red Pepper and Caramelized Onion (right)
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Post by hwinpp on May 12, 2010 9:43:13 GMT
Man, I admire you guys who have the patience to wait through baking a pizza.
Whenever I'm hungry for pizza I need it immediately!
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Post by Deleted on May 18, 2010 10:54:13 GMT
This past Friday night I went with some friends to a pizza joint in NYC which I believe serves up the world's best pizza,a sentiment shared by many,not just New Yorkers. The place is called Patsy's,has been there (118th Street and 1st Avenue) since I believe the 1930's. They use a coal burning oven and the crust is unbelievable. My friend told me he doesn't think that they have let the coals burn out since they were first lit. Worth venturing to if you're ever in NYC and happen to like pizza. Not the world's most savory/safe neighborhood in the world,but,I've been in worse. Use common sense and try not to wander too far off. The place is usually well inhabited.
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Post by bixaorellana on May 19, 2010 23:50:13 GMT
Okay, pizza perfectionists ~~ listen up: this article contains a simple secret that it claims will give your home-baked pizza the thin, airy crust you thought only possible with a professional pizza oven. www.nytimes.com/2010/05/19/dining/19pizza.html
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Post by Deleted on May 26, 2010 13:20:19 GMT
Yesterday at the supermarket, there was a young guy buying 5 frozen pizzas and nothing else. His menu for the week?
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Post by imec on Jun 6, 2010 18:44:46 GMT
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Post by bixaorellana on Jun 6, 2010 22:15:03 GMT
Gorgeous, Imec! What's on the the pizza at the top right, last picture? I think it's the same as the one on the left, bottom row of the uncooked ones.
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Post by imec on Jun 6, 2010 23:54:53 GMT
Thanks b! That one has a very thin layer of pizza sauce, Jarlsberg cheese, roasted red peppers and sauteed Portobello mushrooms - and yes you matched them up correctly (hmmm, maybe the makings of a new game here... )
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Post by imec on Jun 28, 2010 3:56:00 GMT
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Post by Deleted on Jul 4, 2010 15:05:33 GMT
The fresh basil illustrates something that most people never think of doing -- some uncooked ingredients go just fine on top of cooked ingredients, and not just chopped parsley!
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