Author Topic: A Mano Ridgewood NJ  (Read 23075 times)

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Offline Chicago Bob

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Re: A Mano Ridgewood NJ
« Reply #100 on: January 30, 2013, 12:00:40 AM »
Must be in my Shampoo for sure damn it !  :-D
Yep...golden effervescence man.... ;)
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Offline thezaman

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Re: A Mano Ridgewood NJ
« 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.

Offline Chicago Bob

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Re: A Mano Ridgewood NJ
« Reply #102 on: January 30, 2013, 04:14:59 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
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Offline dineomite

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Re: A Mano Ridgewood NJ
« 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.   ;)

Offline thezaman

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Re: A Mano Ridgewood NJ
« Reply #104 on: January 31, 2013, 04:36:19 PM »
  bob yes it was food service grade.

Offline JConk007

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Re: A Mano Ridgewood NJ
« Reply #105 on: February 01, 2013, 12:55:01 AM »
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?
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Offline Chicago Bob

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Re: A Mano Ridgewood NJ
« Reply #106 on: February 01, 2013, 11:42:42 AM »
Hmnn any mystery pics  of that NY'r by chance Bob?
No, sorry.Grocery store dough trial and very uneventful. >:(
"Care Free Highway...let me slip away on you"

Offline JConk007

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Re: A Mano Ridgewood NJ
« 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 ;D 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
« Last Edit: February 27, 2013, 06:58:08 PM by JConk007 »
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Offline Serpentelli

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Re: A Mano Ridgewood NJ
« Reply #108 on: February 27, 2013, 06:59:09 PM »
 ....as you can see on the bottom shot.....( andI am a rookie)  

John,

Did you forget the pics or am I going blind?!?! 8)

John K

Offline Serpentelli

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Re: A Mano Ridgewood NJ
« Reply #109 on: February 27, 2013, 07:00:09 PM »
Nevermind! ;D

Very good lookin pie!


 

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