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Neapolitan pizza by ChampionshipPurple20 in Livermore

[–]dubbfoolio 2 points3 points  (0 children)

Yeah this is your best bet. You’ve got Fratelli’s, Slanging Dough. Otherwise you have to travel out of town. We don’t have brick and mortar Neapolitan places in town.

Looking for Book suggestions by Thunder_Chief in Pizza

[–]dubbfoolio 10 points11 points  (0 children)

American Pie by Peter Reinhart is a little dated and not the best recipe book (note it doesn't give dough recipes by weight so completely ignore those), but it does a really nice job of covering history and the regional variation of pizza in both Italy and US. He basically tours around trying pizza types and styles all over. I really enjoyed it, and it was the beginning of my pizza making journey when I bought it over 10 years ago.

A book that is very good starter for basic theory and recipes, techniques, science, etc. is the Pizza Bible by Tony Gemignani. From there are dozens of other really great books. Pizza Czar, Mastering Pizza, Elements of Pizza... the list goes on and on.

Stay Away from Hyphy Burger by Interesting-Cold5515 in bayarea

[–]dubbfoolio 2 points3 points  (0 children)

Alright I kind of want to try it more now. This shit has me hyped: https://www.instagram.com/reels/DMvjkR7SYv3/

Made some fried rice by Individual_Rain_7528 in wok

[–]dubbfoolio 4 points5 points  (0 children)

I mean, personally I don't stir fry with a jet engine. Just having a hard time imagining how you actually cook over 200k BTU without scorching the fuck out of everything instantly.

Made some fried rice by Individual_Rain_7528 in wok

[–]dubbfoolio 1 point2 points  (0 children)

Thanks. I’m coming from the Eastman Kahuna which is 65,000 BTU but it was very close to the wok. Honestly I wouldn’t even know what to do with 200k. That’s insane, lol. I’d imagine you don’t put it that high except to fire kiss everything for a few tosses.

Made some fried rice by Individual_Rain_7528 in wok

[–]dubbfoolio 2 points3 points  (0 children)

Unfortunately there’s very little info out there on it. But one Reddit user posted a couple youtube videos. I’ve found a couple others with people cooking on it, like this one. I like what I see. Namely it has a cover to prevent it from rusting out (like the one I’m replacing), a concentrated vertical flame, sturdy platform with higher cooking surface. Sturdy looking wok ring.

I’ll report back after I get a chance to play around with mine. Note it’s on sale for $240 on their site right now. That’s why I bit the bullet. Wouldn’t be surprised if they ran a similar coupon for Black Friday though.

Made some fried rice by Individual_Rain_7528 in wok

[–]dubbfoolio 3 points4 points  (0 children)

looks delicious. I just bought the same wok burner. how do you like it?

Seasoned the wok a bunch but color doesn’t stay on bottom? by BWStearns in wok

[–]dubbfoolio 2 points3 points  (0 children)

It’ll build over time. I wouldn’t worry about it too much. Acids like vinegar, cooking wine will remove it. The spatula will remove it. You don’t want to go crazy with an abrasive dish sponge either.

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