Pizza...........
lucillle
4 years ago
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Pizza, pizza and it's a birthday for Viv!
Comments (9)It's called A Day at The Culinard. Everything is made from scratch and you get to take home your fixings! We've taken two weekend classes. Plus they serve you breakfast and lunch! This is the only pic I have of the two of us and I cherish it!...See MorePizza with Sourdough Pizza Crust
Comments (8)Plllog, I do, but these were too big to bake in the Bakerstone pizza oven. I can only do about a 13" pizza in that oven. These were baked on a stone on the top shelf of the oven, just below the broiler. Oven set for 550°F. Stone given a blast of heat under the broiler for two minutes before switching back to oven bake, and the pizza slid on to the stone. Baked for 5 or 6 minutes and then finished under the boiler....See MoreCounter depth fridge that can fit a pizza box?
Comments (73)"This entire run of cabinets is extra-deep to allow for the fridge. The cabinets under the pass through were very deep, and sometimes difficult to reach the back." @Rachel it's good that you brought up this alternative solution with a full-depth fridge to avoid it protruding from the adjacent cabinetry. What has changed from that 1994 kitchen design is that people now have the counter be extra deep, and the base cabinets underneath it be standard depth of 24", but pulled away from the wall the additional inches. This accomplishes two things - (1) avoids the issue you mention of difficulty reaching the back, and (2) does not incur the big upcharge for extra deep base cabinets. It should be noted that this design would need the uppers to be 15" deep rather than the standard 12" deep. In addition, people today would install mostly drawers instead of the cabinet doors your 1994 kitchen had. I am saying all this in case people reading this thread are looking for design ideas for installing a full-depth fridge....See MoreSearching for pizza recipe from 80s/90s with wine and grated zucchini
Comments (3)The foodandwine recipe is how I would make it, but I would not parbake the crust for 15 minutes - I've usually only parbaked them for 8 minutes, and I put cheese (and nothing else) on the crust to help protect the crust from the wet ingredients that come later....See Morelucillle
4 years agolucillle
4 years ago
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