If you’re like me, you enjoy a little wine and cheese while you’re waiting for your oven to heat up or before ordering pies at your favorite pizzeria Napoletana. More often than not, we are served a beautiful plate with three or four little, artfully cut, pieces of cheese and while the variety may scream epicurean, let me suggest that there is a better way to enjoy this timeless combination: 1 wine, 1 cheese. [...]
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Iggies, one of Baltimore’s most popular pizzerias, will now be open five days a week instead of six. The new hours are: Closed Monday Closed Tuesday 12pm to 9pm Wednesday - Saturday 12pm to 8pm Sunday A well deserved extra day off for the owner-operated Mount Vernon pizzeria. [...] Throwing leftover balls out after taking such care to develop the flavor and texture over the 48 hour fermentation and proof is out of the question. So over the years I have been on a quest to find ways to use them in creative and worthy ways. Frying dough is nothing new — stuffed or unstuffed, sweet or savory. Early on I tried forming doughnuts directly out of my pizza dough. The flavor was great, but the texture was too chewy. And there was just too little structure in the wet dough to properly roll out and cut them into rings. [...] The sound and vibration through the seat feels good—you’ve just had some aftermarket parts for your sports car installed, dialed everything in and buffed the car to a high shine. The car breathes with new-found muscle as you point it towards the road and head over to your friend’s house. Upon arriving you give a beep, gun the gas for a second, and yell for your buddy to come outside. Suddenly you hear the creak and scrape of your friend’s garage door as it separates from the concrete floor. As the garage door opens, the elegant lines and beauty of a Ferrari 599GTB Fiorano is revealed sitting inside of the garage. You know your girl is a beauty in her own right, but you can only look into the garage, stunned. Holy. Shit. [...] |
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