Kitchenware - 2017
bakers pride Y602, blodget 1000, fryer & make line bundle on a mobile trailer
Delfield Custom Taco Prep Make Up Station
Vintage Domino's Make N' Bake Pizza Oven Collectible Toy, Rare, with Accessories
I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!—Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant
From Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven—from classically simple Margherita pizza to more exciting and challenging recipes.
From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing—and savoring—a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.
Skilfully I have just returned from a well deserved vacation to San Francisco. I know that I said I would blog more when I was there, but I realized that I didn't want to spend all my time there on my computer because it was just so unequalled. During my time there I stayed at the beautiful Argonaut hotel on fisherman's wharf. Talk about making the most of it. This spot was definitely a unique location which my sister and I said we'd go back to but miserably never ended up going back. Oh well, there's always next time. Two other locations that were so delicious were The Plant Cafe and The Greens restaurant. Now both served organic, natural, vegan, all that. Luckily, both served out of the ordinary types of food. The Greens restaurant was probably more up-scale and served up some pretty delicious vegetarian food. I ordered "The Indian plate" which was a combine of basmati rice with cashews, chutney, curried lentils, and cauliflower with another side that I cannot remember. I wouldn't say that it was the best food I've ever had, but it was still a very original and visually pleasing location. The Plant Cafe, I was more pleased with. While the Greens restaurant seemed like a great place to host a party or draw friends. The Plant Cafe had food that spoke to more what I liked and had a more intimate vibe, without that sounding strange. Both overlooked the bay area, I just found that The Plant Cafe was more contented while still being up scale. At The Plant Cafe I went two different times. The first time I ordered a vegan cheesecake that was a cashew base and was just as it sounds, luscious. I actually came in to late that they weren't serving customers any more but the kitchen happily made my meal for me anyway, tips to them. I think that I would probably opt for The Situate Cafe more because it fit my style better. However, I definitely applaud both for serving up delicious, local and organic food to tourists. Now on to one of the most exciting parts of the journey, Yosemite. I remember on my Liebster Award Post, one of the places I wanted to visit the most was Yosemite National Park, well check that off. Unfortunately we couldn't only do a day shift, but in that time we were still able to see so much. Our day started off bright and early waking up at 5:30 for a bus to come pick us up, the ride over was around 4 hours and I was happy to spend that time sleeping. It was only delve we started getting closer to the park could you actually see the landforms changing. Flat land started turning in to hills, and hills starting in to mountains. It is the most fair place that I've experienced, that I feel like I'm not bringing it any justice from my description. We had time to soak in the beauty and take pictures (silly and normal), I just demand I could have stayed there forever. We stopped at other locations like Yosemite falls and managed to head to the lodge for a quick lunch. I gobbled down my chow because I was way too excited and wanted to head out and experience as much as I could. We spent the rest of our time hiking through the trails, goofing off, and honestly wishing we could stay forever. We consumed our time with a few final photo shoots and farewell goodbyes. Once we were on our way home it hit me how exhausted I was, so I slept yet again on the way home. I would just like to conclude that this trip was entire lot that I dreamed it would be, Yosemite and San Francisco. Yosemite was proof to me that if you want something, then make it happen. While it may not always be easy or affordable to book a trip like that, I unpleasant take opportunities when they present themselves to you. I have been so inspired after this trip but enlightened as well. To see nature in it's beauty, undisturbed state. (I know I am terrible at saying goodbye, but until next chance.Source: Down-to-Earth Living
Home & Outdoor
Alfrescamore means for the love of the outside and after adding one of these outdoor pizza ovens to your patio you may never want to cook inside again! The Alfrescamore Outdoor Pizza Oven was born from our love of crisp, brick oven style pizza. It's been designed with the cooking ability of professional brick ovens, but with the accessibility, ease and size of a portable grill. Great for cooking pizza, calzones, bread, fish, desserts and more! Designed to replicate the perfect pizza environment of a brick oven, it uses convection, conduction and reflected heat to create high air temperatures and an even cooking surface. 15,000 BTUs work to cook pizzas in as little as 5 minutes. The oven itself is assembled in less than 10 minutes without needing any tools! Its compact design, weighing less than 40lbs, with built in handles makes it ultra portable, with convenient roll-away folding cart for easy portability and upright grilling. Package includes 12 stainless steel pizza peel, 13 cordierite stone, warming tray, integrated smoker cup and Cuisinart Pizza Making Guide. Whether you're holding an impromptu family pizza night, inviting the friends over for a patio pizza party, or showing off at the next tailgate, the Alfrescamore Outdoor Pizza Oven will make you the master of outdoor cooking. Features Combines the perfect pizza environment of a brick oven with the ease of a portable grill 15,000 BTUs work to cook pizzas in as little as 5 minutes, with high air temperatures for an even cooking surface Assembles in less than 10 minutes without use of tools Compact design and lightweight at under 40 lbs, with built in handles for even easier portability Includes 12 pizza peel, 13 cordierite stone, warming tray, integrated smoker cup and Cuisinart Pizza Making Guide
Home & Outdoor
These new stackable stainless steel pizza ovens are perfect for use in kitchens with limited space. Each oven has two removable ceramic hearth baking shelves with a 3-1/4? deck height which makes them ideal for pizzas, breads and various bakery products. With a thermostat range of 284 F to 680 F, they also have a 15 minute continuous timer and a 6 foot power cord. 23?W x 25?D x 21?H. 240V, 2850W, 12 Amps. CE, NSF.
Just agree to sure, no matter how much you want Ultron defeated ... Lift the dough circle over the plate and lightly press into the bottom. Preheat the oven to 425 degrees. Away the piecrust with egg white and pour in the two cans of pie filling.
The menu is all about Naples, and the provisions on offer is an impressive imitation of the city's infamous doughy pizza, fried seafood ... the restaurant has a strong family vibe making it popular with babies, toddlers and children's parties.
5. Dismiss the whole crust with an egg wash (one egg whisked with 1 tablespoon of water), then bake it for 10 minutes in a 425°F oven, until it’s starting to brown. To keep the crust from getting too soggy, you desideratum to bake it a little bit before you add ...