Comments on: Octane Bagel: Over Salting Allowed

By: Ron

Ron — Wed, 02 Mar 2011 00:44:00 +0000

Former NY’r and Big time Salt Bagel fan here. I agree with you that it’s over-looked too much.

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

Nice writing! My SO is not a foodie (although he certainly benefits from my being one) but he did enjoy your text descriptions of the picture with most of the egg. rnrnHave you seen Curtis Ide’s pizza cookbook? Saw him at a signing in Dunwoody last year. Talked about Varasano defeating the lock on the cleaning cycle of his oven to get 700 degrees. I’d rather drive to one of Atlanta’s great spots than heat the house up that way ;)

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

thanks Martha – I forgot I heard about Curtis’ book from Sara and Charlie a while back, that’s very cool! nnI’ve considered doing the Varasano oven method, but I agree re heating up the house. I think my brother and I are going to tack the Little Black Egg hack that I linked to in this post. You can do it outdoors, it uses propane, which is very convenient, and it doesn’t look too tough to build. nnhttp://forums.egullet.org/index.php?/topic/133636-little-black-egg-pizza-oven-how-to-make-one-at-home/

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

You have time to cook, maintain a blog, AND train for an Ironman? Crikey. You make us look bad, man.

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

it makes me sad that standard ovens can’t do a good pizza or rustic bread. if only… there’s always sandwich bread I guess. blah.

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

Looks mighty tasty Jimmy. I did a couple pizzas on the Big Green Egg this weekend. Burnt the living hell out of the first crust, but the second was right tasty. We need to combine forces for a pizza party. I can get the BGE up in the high 700s. Have not yet hit 800 yet, but we can try. Cheers.

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

you know I’m down Dennis. Must find a way to get the Rowdy one involved to teach us the ways of the dough. Only “issue” I’ve heard about the BGE is getting the top of the pizza to cook as quickly as the bottom for a neapolitan style pizza. nnPort soaked cherry + duck confit pizza would go nicely with some Burgundy, no?

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

I think this is the first time I’ve seen someone work the term “sideboob” into a food blog posting. Kudos.nnHave you ever tried this method? I’m curious about it as I’ve never tried it. http://www.seriouseats.com/200.....pizza.html

By: Anonymous

Anonymous — Wed, 30 Nov -0001 00:00:00 +0000

Thanks Kimbo!nnI have tried that method, using a cast iron skillet. I literally got it so hot on my electric stove that the finish started to burn off in the very center of the cast iron. Trying to flip it over and throw the pizza on it and slide it under the broiler was a bit cumbersome and messy. nnJust recently Kenji came up with a variation of the link you mention – http://slice.seriouseats.com/a.....nIt's very similar really.