Re: 36" Pompeii in DC
Winter finally showed up in DC, putting oven work more thoroughly on hold. I'm still cooking when I get the chance though. In the meantime, I'm trying to figure out the logistics for my counters. Current plan is polished concrete, raised up on bricks or something so that the landing counter is at the level of my entry.
I have a crazy thought of adding a mini ash drop in the counter. That is, a gap in the countertop where it meets the firebrick entry, such that ashes would drop into the space between the counter and the structural hearth. Maybe have some kind of stainless box/drawer in the space, so that the ashes could be removed.
On the cooking front, I managed to lay hands on a large quantity of Caputo Tipo 00 pizza flour at a decent price. Went by my local WFO Pizza restaurant and asked where they get their flour (since they tout their VPN certification prominently). They gave me the name of their distributor, which turned out to be located behind my local Costco. Landed a 55# bag of the flour for $42. The distributor also stocks imported cheeses, tomatoes, etc, so I'll have to check them out when we start thinking about a big pizza party in the spring.
The Tipo 00 flour has kicked my already pretty good pizza crust up a couple of notches. Also tried it in some Italian sandwich rolls the other day with very good results. My instinct was to save the expensive imported flour for pizza, but at ~$0.75/lb, it's actually cheaper than what I've been paying for King Arthur AP Flour the last several years!
Attached: my flour, and my entry into the "Fire+Snow=Good Insulation" club.
Winter finally showed up in DC, putting oven work more thoroughly on hold. I'm still cooking when I get the chance though. In the meantime, I'm trying to figure out the logistics for my counters. Current plan is polished concrete, raised up on bricks or something so that the landing counter is at the level of my entry.
I have a crazy thought of adding a mini ash drop in the counter. That is, a gap in the countertop where it meets the firebrick entry, such that ashes would drop into the space between the counter and the structural hearth. Maybe have some kind of stainless box/drawer in the space, so that the ashes could be removed.
On the cooking front, I managed to lay hands on a large quantity of Caputo Tipo 00 pizza flour at a decent price. Went by my local WFO Pizza restaurant and asked where they get their flour (since they tout their VPN certification prominently). They gave me the name of their distributor, which turned out to be located behind my local Costco. Landed a 55# bag of the flour for $42. The distributor also stocks imported cheeses, tomatoes, etc, so I'll have to check them out when we start thinking about a big pizza party in the spring.
The Tipo 00 flour has kicked my already pretty good pizza crust up a couple of notches. Also tried it in some Italian sandwich rolls the other day with very good results. My instinct was to save the expensive imported flour for pizza, but at ~$0.75/lb, it's actually cheaper than what I've been paying for King Arthur AP Flour the last several years!
Attached: my flour, and my entry into the "Fire+Snow=Good Insulation" club.
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