Recent content by akwx

I can imagine the wooden pizza peel would be great to build the pizza on, and then to "slide" the uncooked pizza onto the stone; however, when it comes to the "lift" from the oven, I can also imagine a thinner (than wood) aluminum peel being better for the job? Correct me if I'm wrong. BTW, I'd...

Pizza dough recipe aside; when you're ready to prepare the pizza for the oven with the pre-heated pizza stone (or whateverelse alternative you might be using), do you actually slide the prepared pizza (w. all of the toppings) with some sort of wide (12" or wider) spatula onto the stone in the...

Pizza dough recipe aside; when you're ready to prepare the pizza for the oven with the pre-heated pizza stone (or whateverelse alternative you might be using), do you actually slide the prepared pizza (w. all of the toppings) with some sort of wide (12" or wider) spatula onto the stone in the...

With, or without, the baking stone, I would still use the parchment paper for the non-stick properties.:wink: I've baked pizzas in my heavy 12" cast-iron pans with some success; no turning required during the baking period.

I, too, have just received a slab of 3/4" granite (19" x 13"), courtesy of my new granite countertop contractor. However, his advise about the my intended use of the granite as a baking stone was a resounding "NO". His concern was the high temperature of baking. I've been baking focaccia bread...

Speaking of the "blood" in this most exquisite French cuisne of le canard à la presse; congealed animal "blood" is ofen considered as a delicacy in Chinese cuisine. As such, I would be delighted to sit through this fine dining experience! :rolleyes:

And a wet welcome from the wet-coast this morning.

Dear All: The news couldn't have come to me in a more dramatic fashion: Tuesday, on the day of the most adverse weather conditions for this time of the year--a torrential downpour of rain for over 3 days, causing mud & rock slides, flooding, washouts, and closing down railway operations on...

Thanks for the idea, for we're in the midst of planning to replace the countertops in our kitchen, and to refinish a 20-year old comprehensive set of dark-oak cabinets. The D-I-Y concrete countertop might just be what the doctor had ordered. I'm the factotum around here (both in the kitchen and...

Experience reminds me of the same mistake that have been my own practice for years. Recently, while being the dinner-guest at a friend's house, after a super-tasty serving of stir-fry bok-choy with loads of garlic. He'd proudly shared the key to his success: to dry-toast the garlic until...

I do mean both: 1. To the Chinese gastronomic connoisseur, chewing the juices out of the bones of a BBQ duck is a delight. :biggrin: I was always curious of the different number of spices used in the BBQ duck marinade. Whenever I shop for this delicacy at the BBQ house, I've always made sure...

Tis' not a case of glass houses; t'was in YT's original posting dat he bracketed a "(sp?)". I simply wanted to convey to all the readers the dictionary's meaning of the word; since I have it handy; no offence intended.

If you're talking about eating Chinese BBQ Duck, pressed or otherwise, then you would be missing the best tasting part of the duck--the bones; wherefore is the seasoning? I kno nothin' 'bout spatchcocking, or the likes. All's I kno's dat u needed a spell check.

The Chinese Pressed Duck There are actually two types of "pressed" duck in the Chinese cuisine: The 1st type is what you saw in restaurants/BBQ houses. It's called the "Pipa Ap (duck)" as pronounced in Cantonese. The "pipa" (pronounced as pee-pa) comes from the shape of the traditional...

From the American Heritage Dictionary: spatch·cock (sp²ch"k¼k) n. 1. A dressed and split chicken for roasting or broiling on a spit. spatch·cock tr.v. spatch·cocked, spatch·cock·ing, spatch·cocks. 1. To prepare (a dressed chicken) for grilling by splitting open. 2. To introduce or interpose...