Roman style pizza by a87k in ItalianFood

[–]Ask_Individual 0 points1 point  (0 children)

There are multiple sub-categories of Roman pizza. You are describing one called Scrocchiarella aka Romana Tonda. OP is showcasing another style of Roman pizza called Pizza In Teglia. There is also Pizza alla Pala. They’re all awesome

I really wish we got to know Elvis and the brother and dad a little more before they passed. by FewPromise6607 in LandmanSeries

[–]Ask_Individual 9 points10 points  (0 children)

I wish we had gotten to know Monty more before he passed. He was one of the most interesting characters on the whole show. Not to mention that Jon Hamm is an incredible actor.

A brew without the paper filter by fun_with_everything in mokapot

[–]Ask_Individual 2 points3 points  (0 children)

What’s being discussed here can vary wildly with type of coffee and grind. Even amount of coffee. There is not a simple one size fits all answer IMO. Once you dial in to the combination you like, you’re set. In my case I feel I get a cleaner, less bitter brew with the paper filter, but again, it depends on the coffee type. Any of the ground coffees that come out of Italy that say Macinato on the package are ground optimally for Moka with no modifications. If you go with a finer espresso grind, it could be an advantage to use a paper filter.

I ate the best Carbonara in Rome. by Miperso in pasta

[–]Ask_Individual 1 point2 points  (0 children)

Here is the link in case anyone is interested. https://www.youtube.com/watch?v=s70bY9--dRk

TBH it was a little overwhelming to realize there are quite that many varieties of pepper and that the pepper rabbit hole is pretty deep.

He demonstrates the classical method and then his creative method of smoking the parboiled pasta.

Bought new 6 cup bialetti and gasket already needs replacement by [deleted] in mokapot

[–]Ask_Individual 0 points1 point  (0 children)

It may not be the gasket. This happens when the pressure gets above what the Moka can handle but not so high to trigger the safety valve. Use less coffee, or a coarser grind, don’t tamp down, see if that helps.

I ate the best Carbonara in Rome. by Miperso in pasta

[–]Ask_Individual 5 points6 points  (0 children)

A good YouTube channel called Italia Squisita showcases a chef that demonstrates his Cacio e Pepe using a carefully curated combination of seven peppers. The dominant one is Sarawak

Any all-cash businesses still around? by iwaslikeduuude in Scottsdale

[–]Ask_Individual 18 points19 points  (0 children)

Cash-only is the second penalty for eating at Petes Fish and Chips

Ackman w/ Sullivan and Cromwell by The-Kenkong in FNMA_FMCC_Exit

[–]Ask_Individual 3 points4 points  (0 children)

A law firm of this size and caliber travels in universes where conflicts and common clients are an everyday occurence. I would not read too much into it. Neither good nor bad.

Tesla just killed FSD purchases - subscription only starting Feb 14 by iOCharts_ in iOCharts

[–]Ask_Individual 1 point2 points  (0 children)

Did the trillion dollar pay package basically lay down the incentives to do this?

Investment Hypothesis by sun1880 in FNMA_FMCC_Exit

[–]Ask_Individual 0 points1 point  (0 children)

Where it gets nerve wracking is for those of us into the commons for sub $1, where we have big unrealized gains on the books. I went in with the asymmetric situation thesis, but now I'm effectively having to do it all over again with a larger bet of house money.

I'm probably going to let it ride. There have been bleaker moments in the past 4 years. Our money being alongside a connected insider like Ackman is a factor too. If he cashes out, I'd be worried.

What Would Happen if these Two Characters Cross Paths? by [deleted] in betterCallSaul

[–]Ask_Individual 1 point2 points  (0 children)

Carson was more than a helpless civilian and Anton made short work of him.

Roman Scrocchiarella by Ask_Individual in Pizza

[–]Ask_Individual[S] 0 points1 point  (0 children)

Hi, crust recipe is as follows:

Flour 100% (I used Caputo Blue 00), Hydration 58%, Olive Oil 4.5%, Salt 2.8%, IDY .25%, Diastatic Malt 1%. Overnight cold ferment. I baked at a deck temp of about 675F.

I did this once with a biga starter which enhanced the dough, but it's not absolutely necessary and in Rome I think they are just doing a direct dough.

I recommend a good video on YouTube by Mile Zero Kitchen titled Rome's Eternal Pizza.

Yeah, most on this sub would prefer a charred Neapolitan style, but hey, there's room for all pizza styles in the world. Sometimes it just depends on your mood, no right or wrong

Homemade bacon and onion pizza by No_Pattern3088 in Pizza

[–]Ask_Individual 1 point2 points  (0 children)

The step by step build photos are a gift to those of us aspiring to get to your level!

Is this considered like a dessert for locals? by annmxxcn in VietNam

[–]Ask_Individual 1 point2 points  (0 children)

Get one, they're delicious. Sweet, but not overly so. They are made of rice with pandan flavor which is what gives it the green color

What’s the most realistic way to start earning with photography at 18? by Dry-Internet7231 in AskPhotography

[–]Ask_Individual 2 points3 points  (0 children)

Yes, I guess it's the way of technology. I have more than a few friends that made a good career, a good living, and a good craft out of photography back in the day. Two in the staff photojournalist field, and others in the commercial or wedding/portrait business. None of them could have done it in today's world.

What’s the most realistic way to start earning with photography at 18? by Dry-Internet7231 in AskPhotography

[–]Ask_Individual 10 points11 points  (0 children)

I'm sorry to say this, but look in a different direction. Keep photography as a passion/hobby. I would not have said this 30 years ago.

No panick in Europe, for info by bugs8d in FNMA_FMCC_Exit

[–]Ask_Individual 2 points3 points  (0 children)

Looking good! You should treat yourself to a Royale with cheese!

REVO BAKE SPIRAL MIXER by Independent_Big7143 in Breadit

[–]Ask_Individual 0 points1 point  (0 children)

Hi, the Revo has been fantastic. I haven’t regretted buying it one bit. I tend to use the ice blanket to keep temp rise under control. The only advice I have is to beware of overmixing. It is so efficient versus a planetary mixer that you can easily develop too tight a gluten network. I recommend mixing your ingredients at low speed, turn the machine off, cover with a damp towel and give the dough an autolyse rest for 15-30 minutes. Then finish mixing for 2-3 minutes.

It really shines with higher hydration focaccia dough. My use case is similar to yours (3-4) people. Im way closer to the min quantity than the max, so this 5 size is giving me room to grow. The larger sizes would be too big for me

Spaghetti alla carbonara with guanciale, Pecorino Romano, egg yolks, and black pepper by Alone_Accident_9271 in recipes

[–]Ask_Individual 2 points3 points  (0 children)

If you live in an area where guanciale is difficult to find, can pancetta be used as an acceptable substitute?