Author Topic: Varasano's 2011  (Read 10254 times)

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Offline Jackie Tran

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Re: Varasano's 2011
« Reply #20 on: February 11, 2011, 01:40:12 AM »
Gene are ya teasing us?  ;D  Jeff looks pissed!!   :-D

I should have grabbed one of the glad containers full of dough when they weren't looking. Just kidding.? ;D

But isn't this how he got his hands on the Patsy starter?  :-D  I kid, I kid.

Chau


Offline fritznewton

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Re: Varasano's 2011
« Reply #21 on: February 11, 2011, 09:16:16 AM »
Thanks for the pics and vids.  Was that all the preferment for the next day on the shelf at the end of your pics series?

Glad must be very glad to have Jeff....he should push for sponsorship.

The b@@bies comment was spot on... my wife encourages me to judge my dough using this method.... ;D

Offline Jet_deck

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Re: Varasano's 2011
« Reply #22 on: February 11, 2011, 01:28:57 PM »
...  Was that all the preferment for the next day on the shelf at the end of your pics series ...



Yes, but it has not been feed yet.  It doesn't get feed till about 7.
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Offline Jet_deck

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Re: Varasano's 2011
« Reply #23 on: March 04, 2011, 02:45:46 PM »
Pizza eating challenge @ Varasano's -- New

<a href="http://www.youtube.com/watch?v=PPIw2meANi8" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=PPIw2meANi8</a>
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jackie Tran

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Re: Varasano's 2011
« Reply #24 on: March 04, 2011, 04:14:47 PM »
5 pies and a slice of cake!   Did she eat the bones as well?  I think I saw a few bones before that last box was closed up.   She either has a big apetite or Jeff is making those pies really thin.   :P

Offline Jet_deck

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Re: Varasano's 2011
« Reply #25 on: April 04, 2011, 09:45:00 AM »
Jeff Varasano's  Ode to the Sandwich  on pizzatv 
<a href="http://www.youtube.com/watch?v=93J8gy8jmkM" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=93J8gy8jmkM</a>


Her mind is Tiffany-twisted, she got the Mercedes bends

Online apizza

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Re: Varasano's 2011
« Reply #26 on: April 04, 2011, 02:23:07 PM »
Jeff Varasano's  Ode to the Sandwich  on pizzatv  http://www.youtube.com/watch?v=93J8gy8jmkM



The front of my shirt is wet from drooling, I gained 3 pounds, and took an extra simvastatin. All caused by that video.

PaulsPizza

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Re: Varasano's 2011
« Reply #27 on: April 04, 2011, 06:05:43 PM »
Sure beats the Subway near me!  ;D

Offline Botch

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Re: Varasano's 2011
« Reply #28 on: April 04, 2011, 08:30:55 PM »
This is a 30 sec video clip of pizzaiolo #2 pushing one out.

http://img641.imageshack.us/img641/3167/kkkv.mp4


 
Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly.  My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. 
My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(
I cook with wine.  Sometimes I even add it to the food.  - W. C. Fields

Offline c0mpl3x

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Re: Varasano's 2011
« Reply #29 on: April 04, 2011, 08:59:46 PM »

Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly.  My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday.  
My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(

high hydration dough and dry bench flour.  for a sub 60% hydration dough, the time he took to form it initially is about the same amount of time i would spend.  for a higher hydration dough, probably the same but they form the cornicone twice as fast, i just slow down when stretching them out.
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Offline Pete-zza

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Re: Varasano's 2011
« Reply #30 on: April 04, 2011, 09:10:25 PM »
I also wouldn't underestimate the value of using a commercial mixer. Some home mixers, like the Bosch, can come close to a commercial mixer in a home environment for home-size batches of dough, but other mixers for the home environment, like a basic KitchenAid mixer, cannot compete with a commercial mixer.

Peter

Offline scott r

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Re: Varasano's 2011
« Reply #31 on: April 04, 2011, 09:49:51 PM »
That dough is probably much wetter, and the gluten much more developed than what you are accustomed to.   

Offline chickenparm

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Re: Varasano's 2011
« Reply #32 on: April 04, 2011, 10:28:22 PM »

Despite my watching every pizza special on the cooking channels, I've NEVER seen a skin form so easily or so quickly.  My dough must absolutely suck, I can use my fingers, hands, knuckles, elbows, rolling pins and carpet stretchers and NEVER get my dough to form like that, even taking half a Saturday. 
My 5 years "experience" is out the window; I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(

My dough is not that slack,like in that video,but its very easy to open.Even when cold or about 15 minutes of being out of the fridge.If I make a dough for a 14-15 inch pizza,I have to be careful not to let it get too big when stretching it out,or it wont fit my 15 inch round stone.

I use a bread machine to knead the dough.It does a fantastic job for me.I just made another doughball tonight and its so soft,uniform,and smooth,like a boobie,the best way I can describe how it came out.
Using this machine has really turned my doughs around,I just could not do it by hand to turn out like this.

I also let the doughball cold rise in the fridge for a day or two,sometimes longer.I do keep in mind,this machine cannot make large amounts of dough,but seems to excel at making small amounts/enough dough for one or two balls at a time,which might be why they turn out very good.

Theres not a large amount of flour,water and ingredients that require a very good machine to handle and mix.



-Bill

Offline Jet_deck

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Re: Varasano's 2011
« Reply #33 on: April 04, 2011, 11:22:27 PM »

....  I'm a complete noob and ready to buckle down and learn something I have no idea about...  :(

Welcome to the club.  We are here for you... :)
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Jet_deck

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Re: Varasano's 2011
« Reply #34 on: March 15, 2012, 01:55:14 PM »
Varasano's to offer new pizza :
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: Varasano's 2011
« Reply #35 on: March 16, 2012, 10:33:34 PM »
Nice looking pie.
I love pigs. They convert vegetables into bacon.

Online scott123

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Re: Varasano's 2011
« Reply #36 on: March 16, 2012, 10:50:36 PM »
Yes, it does look pretty good.

It looks like he's edging even further towards a Neapolitan direction with his bake time.

If, say, on a clock, NY is at 3:00 and Neapolitan is at 6:00, I'd say that when he opened, he was at 4:30 (right in the middle), but now he's at 5:30, or maybe even 5:45. I'm wondering if he's pushing the limits on what his electric pizzamaster oven can do.
« Last Edit: March 17, 2012, 01:12:58 AM by scott123 »

Offline Jet_deck

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Re: Varasano's 2011
« Reply #37 on: April 06, 2012, 12:16:33 PM »
"New" cocktail list : http://www.varasanos.com/menus/84_Cocktails.pdf

Checkout the "Gentleman"
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Online scott123

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Re: Varasano's 2011
« Reply #38 on: April 06, 2012, 03:07:02 PM »
I'm all for pizza with beer and wine, but these feel a bit out of place for a pizzeria.

Offline Jet_deck

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Re: Varasano's 2011
« Reply #39 on: April 06, 2012, 03:13:02 PM »
I agree, they seem a bit "edgy"

Also, I am surrounding your "pizza town" sign with my New Park sign. :-D
Her mind is Tiffany-twisted, she got the Mercedes bends


 

pizzapan