Author Topic: A Mano Ridgewood NJ (Read 19624 times)

Chicago Bob · « **Reply #100 on:** January 30, 2013, 12:00:40 AM »

Quote from: JConk007 on January 29, 2013, 11:58:31 PM

Must be in my Shampoo for sure damn it !

Yep...golden effervescence man....

thezaman · « **Reply #101 on:** January 30, 2013, 03:58:40 PM »

i used poly o this weekend.i did not like it at all. the cheese melted stark white and it oiled out .the taste was the same as grande. grande does not ad that whitening agent.

Chicago Bob · « **Reply #102 on:** January 30, 2013, 04:14:59 PM »

Quote from: thezaman on January 30, 2013, 03:58:40 PM

i used poly o this weekend.i did not like it at all. the cheese melted stark white and it oiled out .the taste was the same as grande. grande does not ad that whitening agent.

Food service grade Polly Larry?
I did a NY'er last night with grocery store Polly-O WM(1 lb. block) and it was pretty damn bland. Cooked off OK though...
Bob

dineomite · « **Reply #103 on:** January 30, 2013, 04:45:39 PM »

Zingerman's Creamery in Ann Arbor does a muzz class. We made our own curds (just to see it done), burrata, and a couple of different pulled muzzes. It was very enlightening as to the time, effort, and hot water that goes into making fresh muzz. They used Belgioso curds. After that class, I decided I'd stick to just buying it.

thezaman · « **Reply #104 on:** January 31, 2013, 04:36:19 PM »

bob yes it was food service grade.

JConk007 · « **Reply #105 on:** February 01, 2013, 12:55:01 AM »

Quote from: Chicago Bob on January 30, 2013, 04:14:59 PM

Food service grade Polly Larry?
I did a NY'er last night with grocery store Polly-O WM(1 lb. block) and it was pretty damn bland. Cooked off OK though...
Bob

Hmnn any mystery pics of that NY'r by chance Bob?

Chicago Bob · « **Reply #106 on:** February 01, 2013, 11:42:42 AM »

Quote from: JConk007 on February 01, 2013, 12:55:01 AM

Hmnn any mystery pics of that NY'r by chance Bob?

No, sorry.Grocery store dough trial and very uneventful.

JConk007 · « **Reply #107 on:** February 27, 2013, 06:54:32 PM »

Back at the prep table today at Amano for a quick Pie It really makes me smile being there behind this great set up and oven

Not on Menu but I stretched a bufalo mozz. (shown) 1/2 sausage and brocc. rabe, and 1/2 sopressata. Time was 1:45 pm and I was only 1 in the place, so stepped right in and ( no slap craig!) gently stretched a nice lunch pie. Dough as shown was on the way out I think? but tasted great Bake at about 80 sec. With the oven not being used alot floor was hot as you can see on the bottom shot (and I am a rookie) Delicious Neapolitan fix !
John