I’ll definetly be tuning in, eager to find out who you will be biased against this week, and how many work at home scouts will attempt to educate you on your line of work, always interesting…
The best thing about Klaw’s chats is that there are so many people who are apparently so agitated with his style that they continue to show up in his chats. Even when they hate him, they can’t stay away.
I was intrigued by the last comment in the chat about best debut songs. While it is (extremely) hard to argue with g’n’r, a brief search came up with some other good ones for the sake of debate.
Zeppelin – Good Times, Bad Times
Pearl Jam – Once
Nirvana – Smells Like Teen Spirit
NWA – Straight Outta Compton
Zeppelin has the advantage of influencing the others on the list
The restaurant around the corner sucks, but I take time out of my day every afternoon just to sit down and tell them how much they suck…
Keith- I know you’ve published this once or twice before in chats, but on average how many submissions do you get in a normal chat? Also about how many pop up in the queue at a time?
Another one for the best start to a debut album (I remember a record shop employee in Austin calling it the “ballsiest” opening to a debut he could remember): “Cult of Personality” by Living Colour
John, the tracks you mentioned are good ones, however, Nevermind was Nirvana’s second album, Bleach being the first, and Straight Outta Compton is NWA’s second album as well. NWA and the Posse was the first. If I remember correctly, the post was about opening songs on debut album.
Keith, do you ever make your own pizza from scratch? I’m thinking about trying to make my own and was wondering if you could pull out any tips or suggestions from your pocket of snark (or non-snark) that you’ve learned along the way. Thanks again for your work.
Aaron B, I make pizza from scratch at least once a week. I would recommend as a first timer you begin simply, and the recipe is remarkably simple.
Take 2 dl warm (not hot) water and put it into a bowl. Then put a packet of dry yeast into the bowl and allow it to dissolve. Follow this with a half teaspoon of sugar into the yeast-water mixture. In a separate bowl pour 4.5 dl flour and 1 tsp salt, blend. Then slowly add the flour-salt to the yeast water mixing with your hands. At the end of the additions you should have a rather compact ball of dense but soft dough. Allow this to rise for 30 mins covered in a warm place. After it has risen turn it out onto a floured surface and knead it three or four times. You can then allow it to rise another 15 mins, but it doesn’t matter so much in the end result if you don’t do this. After that put it onto a baking sheet, add your sauce and toppings and finally your cheese. Throw that into an oven at 260-270 celsius for about 8 mins. You should get the pizza you’re looking for.
Aaron,
if you’re not a cook (like say.. me), Trader Joe’s (greatest grocery story – ever!) has a great BBQ chicken pizza. I take the chicken off, add some crush red peppers, red chilli powder, a hint of basil, and its frigging awesome – 15 min oven prep time.
Fran and Aaron- I posted this a while back. Here is a link instruction on how to make a legit NYC style pie. The author is clearly insane and the oven modifications he employs probably unnecessarily dangerous. However his recipe and techniques for dough construction are spot on perfect. I made a dough based on his research a couple weeks ago, and it was AMAZING.
PhillR – did you get a starter dough as he suggests?
Aaron – I don’t make my own doughs because the results have been disappointing. I can’t seem to get a dough that’s pliable enough to stretch thinly, the way I like it. I buy doughs at Whole Foods (unbelievably strong, usually $3-$3.50 for a large one) or Trader Joes (less strong but suitable for a 12″ pie, and only $1). Both taste great and produce good crusts.
I owned a small pizza place until a few months ago and making the dough sounds more intimidating that it really is…although I always made it with a 50 lb bag of flour and large industrial equipment. But the concept is still simple enough. The problem most people who haven’t worked with dough is that they don’t realize how tempermental and finnicky it can be.
On hot days in the summer I would have to use a different temp. of water than on cold days in the winter. It has to set out and rise for just so long, but if you don’t put enough yeast in it needs to sit for longer. If there is too much air flow within the kitchen area it could rise too fast, etc, etc.
The point of this rant is to say that dough is relatively simple to make, it just takes experience to get it right and know throughout the process how to add certain ingredients to “fix it” before its too late.
Type of dough? Hell I don’t know what you would call it…I have no culinary experience.
I just used regular, white flour. Anyways, I don’t have the recipe broken down really well as a lot of it went on “a handful of this, two hand fulls of that” or “a three count of olive oil” kinds of things. The recipe was passed to me by the previous owner, who also didn’t have anything measured.
Anyways, we had a brick oven that we kept at 525 F. Due to the nature of that particular oven, a 12 inch pizza would take about 5 minutes, spin 180 degrees, and another 3 minutes to complete.
Klaw, you don’t know what you’re talking about. I’ve watched every inning that *insert player name* has ever played, and his *insert baseball skill* is probably the best in the league. Maybe you should watch some actual baseball before you post your nonsense about *player* and look stupid.
If only there were a way to eliminate every single post similar to the above…the outpouring of support for Shane Victorino’s defense is extraordinary, for example, given that he’s a no-instinct guy who tries to make up for it with plus speed and arm strength.
Keith, it is pretty funny that people that hate you constantly tune into your chats. Are you somewhat proud of that? Because if so many people that hate you can’t turn away, you have to be doing something right.
Seattle: Haven’t been in several years, but Red Mill Burgers, Zeke’s Pizza, Caffe Ladro (for espresso and for pies), Wild Ginger, and the 5 Spot were favorites of ours during the summer we lived there.
I’ll definetly be tuning in, eager to find out who you will be biased against this week, and how many work at home scouts will attempt to educate you on your line of work, always interesting…
The best thing about Klaw’s chats is that there are so many people who are apparently so agitated with his style that they continue to show up in his chats. Even when they hate him, they can’t stay away.
Matt – it amazes me too. And they keep complaining about it.
You know what I hate? Posting comments on your blog. It sucks.
Keith, you may not always have plus stuff, but you are extremely “smat” and “know how” to chat.
Jesus, could these people be any dumber?
Just an honest criticism. Thanks.
Matt – I believe the pertinent quote is from Woody Allen. Something about “The food here is terrible – and such small portions!”
I was intrigued by the last comment in the chat about best debut songs. While it is (extremely) hard to argue with g’n’r, a brief search came up with some other good ones for the sake of debate.
Zeppelin – Good Times, Bad Times
Pearl Jam – Once
Nirvana – Smells Like Teen Spirit
NWA – Straight Outta Compton
Zeppelin has the advantage of influencing the others on the list
The restaurant around the corner sucks, but I take time out of my day every afternoon just to sit down and tell them how much they suck…
Keith- I know you’ve published this once or twice before in chats, but on average how many submissions do you get in a normal chat? Also about how many pop up in the queue at a time?
Another one for the best start to a debut album (I remember a record shop employee in Austin calling it the “ballsiest” opening to a debut he could remember): “Cult of Personality” by Living Colour
John, the tracks you mentioned are good ones, however, Nevermind was Nirvana’s second album, Bleach being the first, and Straight Outta Compton is NWA’s second album as well. NWA and the Posse was the first. If I remember correctly, the post was about opening songs on debut album.
Keith, do you ever make your own pizza from scratch? I’m thinking about trying to make my own and was wondering if you could pull out any tips or suggestions from your pocket of snark (or non-snark) that you’ve learned along the way. Thanks again for your work.
Aaron B, I make pizza from scratch at least once a week. I would recommend as a first timer you begin simply, and the recipe is remarkably simple.
Take 2 dl warm (not hot) water and put it into a bowl. Then put a packet of dry yeast into the bowl and allow it to dissolve. Follow this with a half teaspoon of sugar into the yeast-water mixture. In a separate bowl pour 4.5 dl flour and 1 tsp salt, blend. Then slowly add the flour-salt to the yeast water mixing with your hands. At the end of the additions you should have a rather compact ball of dense but soft dough. Allow this to rise for 30 mins covered in a warm place. After it has risen turn it out onto a floured surface and knead it three or four times. You can then allow it to rise another 15 mins, but it doesn’t matter so much in the end result if you don’t do this. After that put it onto a baking sheet, add your sauce and toppings and finally your cheese. Throw that into an oven at 260-270 celsius for about 8 mins. You should get the pizza you’re looking for.
Thanks Fran
Aaron,
if you’re not a cook (like say.. me), Trader Joe’s (greatest grocery story – ever!) has a great BBQ chicken pizza. I take the chicken off, add some crush red peppers, red chilli powder, a hint of basil, and its frigging awesome – 15 min oven prep time.
Fran and Aaron- I posted this a while back. Here is a link instruction on how to make a legit NYC style pie. The author is clearly insane and the oven modifications he employs probably unnecessarily dangerous. However his recipe and techniques for dough construction are spot on perfect. I made a dough based on his research a couple weeks ago, and it was AMAZING.
http://slice.seriouseats.com/jvpizza/
PhillR – did you get a starter dough as he suggests?
Aaron – I don’t make my own doughs because the results have been disappointing. I can’t seem to get a dough that’s pliable enough to stretch thinly, the way I like it. I buy doughs at Whole Foods (unbelievably strong, usually $3-$3.50 for a large one) or Trader Joes (less strong but suitable for a 12″ pie, and only $1). Both taste great and produce good crusts.
Yeah I got the two “Italian” starters from sourdo.com. I am NOT a baker, so I had to enlist my fiancee’s help for significant portions of the process.
I am currently in negotiations with the pizzeria across the street to see if I can use there oven one evening. They remain skeptical…
I owned a small pizza place until a few months ago and making the dough sounds more intimidating that it really is…although I always made it with a 50 lb bag of flour and large industrial equipment. But the concept is still simple enough. The problem most people who haven’t worked with dough is that they don’t realize how tempermental and finnicky it can be.
On hot days in the summer I would have to use a different temp. of water than on cold days in the winter. It has to set out and rise for just so long, but if you don’t put enough yeast in it needs to sit for longer. If there is too much air flow within the kitchen area it could rise too fast, etc, etc.
The point of this rant is to say that dough is relatively simple to make, it just takes experience to get it right and know throughout the process how to add certain ingredients to “fix it” before its too late.
Josh- What sort of dough did you use and what temp did you cook at?
thanks for the help guys. hope this goes well when i get around to making it
Type of dough? Hell I don’t know what you would call it…I have no culinary experience.
I just used regular, white flour. Anyways, I don’t have the recipe broken down really well as a lot of it went on “a handful of this, two hand fulls of that” or “a three count of olive oil” kinds of things. The recipe was passed to me by the previous owner, who also didn’t have anything measured.
Anyways, we had a brick oven that we kept at 525 F. Due to the nature of that particular oven, a 12 inch pizza would take about 5 minutes, spin 180 degrees, and another 3 minutes to complete.
Hope that helps.
Keith, going out to Seattle next month, will only be there a day or two. Any food recommendations.
Klaw, you don’t know what you’re talking about. I’ve watched every inning that *insert player name* has ever played, and his *insert baseball skill* is probably the best in the league. Maybe you should watch some actual baseball before you post your nonsense about *player* and look stupid.
If only there were a way to eliminate every single post similar to the above…the outpouring of support for Shane Victorino’s defense is extraordinary, for example, given that he’s a no-instinct guy who tries to make up for it with plus speed and arm strength.
Keith, it is pretty funny that people that hate you constantly tune into your chats. Are you somewhat proud of that? Because if so many people that hate you can’t turn away, you have to be doing something right.
Keith,
Just saw the Dark Knight, that wasn’t you playing the tattletale, was it?
Seattle: Haven’t been in several years, but Red Mill Burgers, Zeke’s Pizza, Caffe Ladro (for espresso and for pies), Wild Ginger, and the 5 Spot were favorites of ours during the summer we lived there.