Author Topic: Il Cane Rosso- Dallas, Tx  (Read 34891 times)

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scott123

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Re: Il Cane Rosso- Dallas, Tx
« Reply #50 on: February 13, 2012, 02:18:17 AM »
He has chosen not to tell people that they can't take photos of his pizzas.

So, let me get this straight- he does allow photos of the pizzas or he doesn't?


Offline Pete-zza

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Re: Il Cane Rosso- Dallas, Tx
« Reply #51 on: February 13, 2012, 08:54:42 AM »
So, let me get this straight- he does allow photos of the pizzas or he doesn't?

scott123,

They can take photos.

Peter

Offline Pete-zza

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Re: Il Cane Rosso- Dallas, Tx
« Reply #52 on: February 13, 2012, 12:09:46 PM »
As was mentioned earlier, Guy Fieri paid a visit to Cane Rosso for a DDD segment to be aired later this year. I found an interesting article on Guy Fieri this morning that Jay and our members may wish to see. It is at http://www.successmagazine.com/food-network-star-guy-fieri/PARAMS/article/1009.

Peter

Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #53 on: March 27, 2012, 07:43:58 AM »
Just found out that our episode of DDD airs on 4/30!

Jay

Offline BrickStoneOven

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Re: Il Cane Rosso- Dallas, Tx
« Reply #54 on: March 27, 2012, 09:59:38 AM »
That's awesome. Your going to be even more busy then you already are. Is it time to open a second location???

Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #55 on: April 28, 2012, 07:55:09 AM »
Just found out that our episode of DDD airs on 4/30!

Jay

Just a reminder....  I'll have one of the kids set the recorder.  God knows I couldn't do it. :-D
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Offline NickT66

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Re: Il Cane Rosso- Dallas, Tx
« Reply #56 on: April 29, 2012, 03:10:58 PM »
Had read about you here on the Website......  Flew over from El Paso for a seminar this weekend.....
First night here we had an "Emma" and a "Bianca"!!  Awesome pies!!  =)
Keep up the good work!
Beautiful oven!!

Nick

Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #57 on: April 30, 2012, 08:41:59 PM »
My dear loving beautiful wife set the dvr for 9:00 central per the time slot advertised on Direct TV.  I am on pins and needles, I'm going to mow part of the 5 acres to calm me down.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline BrickStoneOven

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Re: Il Cane Rosso- Dallas, Tx
« Reply #58 on: April 30, 2012, 09:46:10 PM »
My dear loving beautiful wife set the dvr for 9:00 central per the time slot advertised on Direct TV.  I am on pins and needles, I'm going to mow part of the 5 acres to calm me down.
Same here, minus the cutting 5 acres part.

I always wondered how DDD was shot. Is he there all day or multiple days?


Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #59 on: April 30, 2012, 10:02:33 PM »
Same here, minus the cutting 5 acres part.

I always wondered how DDD was shot. Is he there all day or multiple days?

For lack of a better term, I'm guessing it is bang and go. Depending on the location and whatnot...

P.s.  I didn't do all five.  Start close to the house and work your way ti the :pizza: road...
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Tman1

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Re: Il Cane Rosso- Dallas, Tx
« Reply #60 on: April 30, 2012, 10:08:35 PM »
Quote from:  BrickStoneOven
I always wondered how DDD was shot. Is he there all day or multiple days?

I want to say I read that is was over a couple of days. I remember Jay writing that it was crazy what they needed to do. Maybe it was posts on his Facebook page?

Offline BrickStoneOven

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Re: Il Cane Rosso- Dallas, Tx
« Reply #61 on: April 30, 2012, 10:20:07 PM »
I want to say I read that is was over a couple of days. I remember Jay writing that it was crazy what they needed to do. Maybe it was posts on his Facebook page?
That's what I was thinking. Because you'll see just Guy and the owner/chef/ex in the kitchen alone cooking then you'll see a full kitchen and packed dinning room.

Offline JConk007

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Re: Il Cane Rosso- Dallas, Tx
« Reply #62 on: April 30, 2012, 10:23:15 PM »
luckily I signed on ! I just missed it but plays2 more times so I willl grab it DVR at 1:30am  est  and again at 3:00 am
JOhn
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Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #63 on: April 30, 2012, 10:24:57 PM »
My non pizza cooking neighbor already called to say "that pizza guy you took pictures with already aired.missed it live, but the warden has it recorded.
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Offline jeff v

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Re: Il Cane Rosso- Dallas, Tx
« Reply #64 on: April 30, 2012, 10:29:08 PM »
Same here, minus the cutting 5 acres part.

I always wondered how DDD was shot. Is he there all day or multiple days?

Actually Jay commented somewhere on how long it took. Lots of takes and retakes. All day or close to it iirc.
Back to being a civilian pizza maker only.

Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #65 on: May 01, 2012, 12:31:30 PM »
For 7 minutes of footage to air, they shot on different occasions for 4 days: 7am - 2pm for food/recipe close ups on 1 day, 7am - 2pm on the "Guy" day, 3pm - 6pm on the day me and Dino were making pizzas (Did you hear me say "the fire is hot"...really??), and then one more day of 7am - 2pm for "busy restaurant day".  We had to be closed during the filming...so we missed a couple of lunches.

Offline BrickStoneOven

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Re: Il Cane Rosso- Dallas, Tx
« Reply #66 on: May 01, 2012, 01:10:58 PM »
For 7 minutes of footage to air, they shot on different occasions for 4 days: 7am - 2pm for food/recipe close ups on 1 day, 7am - 2pm on the "Guy" day, 3pm - 6pm on the day me and Dino were making pizzas (Did you hear me say "the fire is hot"...really??), and then one more day of 7am - 2pm for "busy restaurant day".  We had to be closed during the filming...so we missed a couple of lunches.

That's cool, I always wondered how it was done, it's nice to know now. That pasta dish looked so good, my dad was saying he was hungry the whole time. Congrats on everything.


Offline dmcavanagh

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Re: Il Cane Rosso- Dallas, Tx
« Reply #67 on: May 01, 2012, 01:27:59 PM »
I finally saw this segment on DDD last night, great looking pies and pasta and Jerry did a great job on camera. Would love to make a stop in for pizza, maybe someday!
Rest In Peace - November 1, 2014

scott123

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Re: Il Cane Rosso- Dallas, Tx
« Reply #68 on: May 03, 2012, 12:11:42 AM »
Just finished watching it. That was a great segment. It looks like the IT to Pizza transition is a popular one  ;D  That bacon marmalade looks fantastic- it's giving off a strong hot honey/hellboy kind of vibe (sweet, hot, porky).

So, I'm dying to ask, what's with the lack of a bulk ferment?  8-12 hour balled proof only?  ???

Offline JConk007

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Re: Il Cane Rosso- Dallas, Tx
« Reply #69 on: May 03, 2012, 08:32:56 AM »
Yes watched last night. Great stuff! I loved the Marmalade as well, and he has a great  Mixer there ! ;D
I mix for 8-11 min total he said 25min total  ? and I am also unsure on the 8-12 room temp ferment? Dough looked great and stretched out so nice and easy
Also - picky me picked up on the hole (I think) in the one he was working in the oven good to see it happens to even seasoned  pros as well. Nice to see a little snippet of Dino working the oven as well, as I think he is the main pizziaolo there most days. However I have a feeling Jay still gets his hands in there at times. Its a passion for him as well as mentioned several times.  
Great stuff Jay. I wish I were closer for sure  also!!
John
edit- yes the pasta looked awesome as well !! after tasting Jeffs and seeing how Jaydoes it I may give it a go flous few eggs and some TLC yum! off to ebay to find another  gizmo. !
« Last Edit: May 03, 2012, 08:47:04 AM by JConk007 »
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Offline Jet_deck

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Re: Il Cane Rosso- Dallas, Tx
« Reply #70 on: May 03, 2012, 08:42:41 AM »
 I was glad to see that they included other foods besides the pizza.  I think it makes Cane Rosso more of a destination than just pizza.  Great interview by Guy.
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Re: Il Cane Rosso- Dallas, Tx
« Reply #71 on: May 03, 2012, 09:35:59 AM »
 that was a great segment. i also noticed his finished dough in the machine looked very different than what i shoot for. it was very informative.

Offline jjerrier2450

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Re: Il Cane Rosso- Dallas, Tx
« Reply #72 on: May 03, 2012, 06:40:39 PM »
Don't pay too much attention to the look of the dough for the show...they just wanted specific shots.  The dough out of the mixer wasn't fully mixed for the total amount of time we normal do it.  You basically just have to do what they tell you.  Some of the pizza pics they took were overcooked as they had me holding pizzas in the oven and the crust kept getting browner and browner!

The dough recipe is Dino's from Naples, so I'm not sweating any authenticity or flavor concerns.  We do let it rest in bulk for about an hour before balling it up.  Whatever we don't use that day goes into the fridge and is brought to room temp before we stretch it.  The dough is really light.  We don't use any starter - just flour, water, salt, & yeast.  I'd love to do a 24 hr bulk ferment at room temp then ball for 6-8 hrs, but with our volume of 500-600 per day, it is logistically not possible.  Dough that has never been refrigerated makes fantastic pizza. Room temp is the absolute key for us.  When it's cold dough, the cornicione is flat and dense.

Dino is our lead pizzaiolo, but I can still throw down and do run a lot of shifts still.

PS - no holes in my stretch!!! :)

Offline BrickStoneOven

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Re: Il Cane Rosso- Dallas, Tx
« Reply #73 on: May 03, 2012, 07:19:42 PM »
but with our volume of 500-600 per day,
Holy crap, that's a lot.

scott123

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Re: Il Cane Rosso- Dallas, Tx
« Reply #74 on: May 03, 2012, 08:19:49 PM »
The dough recipe is Dino's from Naples, so I'm not sweating any authenticity or flavor concerns.  We do let it rest in bulk for about an hour before balling it up.  Whatever we don't use that day goes into the fridge and is brought to room temp before we stretch it.  The dough is really light.  We don't use any starter - just flour, water, salt, & yeast.  I'd love to do a 24 hr bulk ferment at room temp then ball for 6-8 hrs, but with our volume of 500-600 per day, it is logistically not possible.  Dough that has never been refrigerated makes fantastic pizza. Room temp is the absolute key for us.  When it's cold dough, the cornicione is flat and dense.

Da Michele does 1000 pizzas a day with an overnight bulk and they're most likely dealing with less space than you are.  You're putting so many man hours into fresh pasta, homemade pancetta, bacon marmalade, but the reality is, like it or not, you're not a bacon marmalade ambassador or a fresh pasta ambassador, you're an ambassador for Neapolitan pizza, and a 1 hour bulk doesn't paint Neapolitan pizza in it's best light.  Even the 2 hour bulk in the VPN literature doesn't do it justice (and goes to show you how mercenary the VPN really is).

With great power comes great responsibility  ;D You've had national acclaim long before this segment. Shortchanging fermentation might be okay for someone that isn't in the spotlight, but, with your fame, you have a responsibility to represent Neapolitan in the best possible light.

And I don't care where Dino is from.  He should know better.