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At work the new used pizza ovens tend to have their pilots go out. Often on Friday strangely. All the ovens generally take a while to heat. Surely they make electric pizza ovens?

If I just wanted to drink olive oil for its health benefits but find it bitter, is there a mixture to make it more pleasant?

I follow Dr. Rhonda Patrick and two of her favorite olive oils are Amphora Nueva and TENUTA ARCAMONE. I ordered the former. It is a bit bitter, but otherwise seems fresh, and if Rhonda mentions it, it's probably healthy.

Italians can complain all they want. Pizza predates them by at least 100 years. Lol.

poolish?

I was wondering if pizza can bake between 350F and 400F? I would like to bake pizza with olive oil on pan instead of something less healthy, but the smoke point of olive oil is about 400F. Any special dough modifications that can make that possible?

Interesting idea. Thanks.

I am just wondering if a IR proofer unit exists? I assume the humidity of traditional proofers gets into the electrical components and shorts it or something.

No the pizzeria doesn't have a proofer and the boss doesn't intend to get one because they often break down in his experience (and mine from previously working at pizza hut). And the ovens are always above 500.

Well this time of year it's like 40F or less for months. It takes a while before we can do anything with the dough. All we can do is take it out of the cooler.

Does there exist an infrared pizza proofer? I think normal proofers might breakdown from time to time due to the humidity. But can IR do the trick if humidity is covered just from the room or maybe steamy pot below?

Anyone in here know their ice cream? I like Dilly Bars from Dairy Queen but they are quite pricey I think. Is any brand basically the same?

Is South America and Australian olive oil that good? What decides the quality besides the climate? Is soil control easy?

I was watching something like 20/20 and they did a story on how maybe 50% of olive oil imported is diluted with something. Anyone else hear anything like that? Is there a way to lab test the purity of olive oil?

I wish this recipe called for entire can of pumpkin puree so I didn't have like 40% of a can left.

I don't know how old the spices are. The pumpkin spice was probably recent and for this particular purpose. The cinnamon is a large container and is probably at least a year old.

https://sallysbakingaddiction.com/pumpkin-cupcakes-with-cream-cheese-frosting/ I tried this recipe twice. I skipped the frosting part and second time doubled spices because it seemed a little bland first time. White specs appeared both times in baked cupcakes which I assume is unmixed flour...

Yeah, it can be crazy. I'm from Buffalo. I think we had the first union started at Starbucks. Hopefully unions reduce profits a little in these runaway Ponzi schemes. Tim Hortons is cozy, but I only really drink their hot cocoa. The theme seems to be the most profitable businesses largely sell...

I mean profit. I suppose gross income might help indicate stability and flow of customers, but I'm interested in cost per day and money gained per day. Definitely. High wheat, salts, and sugars. Anything to cut costs. I often think people my age 100 years ago must of felt much younger. Yeah...

Yeah I like to make it count too. Lol.

What type of restaurants are the most profitable? I have read pizzerias have as much as a 600% markup on many items and yet after overhead may only get 5 to 10% profit. Which restaurant types do the best?

https://3boysandadog.com/candied-popcorn-recipe/ Assuming I wanted to do only one flavor and wanted the standard portion to be 3 cups of popped popcorn (at least for a test) how much of everything else should be used to make the candy liquid?

Did I do it correctly as described? Certainly didn't look like the picture.

I'm content with 3 cups of popped popcorn. I am more concerned with the proportions of the candy ingredients in relation to 3 cups of popped popcorn.

Any suggestions for the threeboysandadog recipe? 3 cups of popped popcorn 3 T butter 1 cups of sugar 1 small box of red Jell-O 1 T of white corn syrup 1 T water, as needed. I reduced to 1/3 since I only wanted to do one color. Are my proportions right?