Honestly, that’s a great question. I’d never used it that way, but after poking around Google it looks like there’s people who like Wondra for bechamel. If it works, then who’s to say the addition of cheese won’t? Read more

I have a proposal: How about Steak ‘n Shake Shack? Read more

Honestly, it’s awesome. I use one of his recipes that calls for canned peaches in heavy syrup, you boil down the peach syrup into a caramel color, add cream, mix the peaches back in, and serve on pound cake. The fact that he figured out how to make a peach caramel blew my mind. Read more

For those of you telling me I missed Buffalo pizza, I sure did. As of today I’d never heard of it, so thank you for bringing it to my attention! I swung for the fences on this one, so updates will happen at some point and I’ll add what I missed. Read more

It’s a matter of personal preference for me, burrata doesn’t really cook well, ricotta I like cold but just for the contrast (it’s good beforehand too, just different when cooked!), and prosciutto, I don’t particularly like cooked since it’s pretty delicate. Read more

Small town pizza is always awesome. It just feels so homey. Read more

Where did you work?! Read more

Unfortunately without some aggressive docking, you’re likely to get those pesky bubbles when you parbake, especially from thin spots in the dough. However, if you top your dough from raw, the weight of the toppings will definitely keep bubbles from forming, but I understand if parbaking is necessary, maybe try and… Read more

I fished you out. Kinja just does that sometimes (I still haven’t figured out why and I even work here). Read more

It’s interesting because I love chocolate, but it occurred to me just now that when I crave chocolate, it’s almost strictly the milk chocolate variety. I wonder if that’s because it’s what we ate when we were kids. Then I’ll have a good dark chocolate or something and love it, but that fills a different gap. Read more

They’ve been around for 30 years so I think so far they’ve done just fine. Read more

I really, really, wish we had an answer for you, but this is a style that’s so regional that I feel like the recipes just don’t make it too far. It’d be a lie if I had a recommended recipe for you since I haven’t tried this style of pizza personally yet. If I find something, I swear, I’ll come back and let you know. Read more

I try both. My photoshop skills are so limited that I can only do very small things. And I think my camera’s getting messed up. It’s over 10 years old now (Canon 30D) and I suspect there’s something strange going on with the shutter. I probably need to get it looked at. Read more

Thanks for the callout. So, a fun view into the inside scoop on how I do things — this actually taken on my old DSLR which I’m starting to resent. When I can get it to function properly and use natural light, which is like half the time, things look great. If I take any shots indoors, all bets are off, then I have to… Read more

Did you bite into something? Read more

Are you kidding?! I care!!! And I wrote the piece. I’m sorry, that really sucks. Read more

You may be ON to something! Read more

They were ALL pregnant. It was indeed, as you say, fucked up. Read more

Both of my parents were born before/during the war so they grew up during the hard times. My mom is also a retired nurse, and she REALLY hates junk food, so it’s more in line with her personal preferences than her direct connection to her childhood. That conversation we had -- you practically could hear her eye roll. Read more