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OFFICIAL THREAD: General Cookery and Discussion

Fueco

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Is it still a double Americano if made in America?
Is it only an Americano if it comes from Milano? Perhaps I should call it a watered down espresso...
 

vdubiv

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Is it only an Americano if it comes from Milano? Perhaps I should call it a watered down espresso...
That's what every americano tasted like everywhere I went in italy!
 

vdubiv

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Is it only an Americano if it comes from Milano? Perhaps I should call it a watered down espresso...
Also something that confuses me, why do we say Rome, but they say Roma, or Milan vs. Milano, Florence vs. Firenze?

For the rest of the world it's New York City, Philadelphia, San Francisco ect. We dont have cooler sounding names for our cities except for Dirty Jerz.
 

HORNS

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Go Surface

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Do you include fermented beans into this? I don’t know the name of the beans, but the oil I’ve enjoyed before have these small black fermented beans in it.
I did not! I think you’re referring to lao gan ma which has fermented black beans; also very tasty.

This is my own recipe that I’ve been tinkering with for a few years.
 

HORNS

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I did not! I think you’re referring to lao gan ma which has fermented black beans; also very tasty.

This is my own recipe that I’ve been tinkering with for a few years.
You are right. Thank you. The sauce I’m referring to also has the chili flakes a bit darker, which may be either the type of chili or maybe they are toasted?
Do you use sesame oil?
 

Piobaire

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I did not! I think you’re referring to lao gan ma which has fermented black beans; also very tasty.

This is my own recipe that I’ve been tinkering with for a few years.
You need to get poasting some more.
 

Go Surface

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You are right. Thank you. The sauce I’m referring to also has the chili flakes a bit darker, which may be either the type of chili or maybe they are toasted?
Do you use sesame oil?
I’ve definitely seen chili oil in varying levels of darkness, all tasty! And I only add in sesame oil at the end to taste.

I usually just use canola or vegetable oil when making this. Something neutral is best. Peanut oil works, too!
 

Piobaire

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I'd like that the most.
 

otc

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Too complicated edina.

For serious eats pizza with actual dough, do Detroit style pizza.


You can use whatever for the cheese. I made one with brick cheese and kind of missed the stringy mozz type cheese on normal pizza these days.
What do you use for a pan? I don't really want to buy a new pan just for this...
 

otc

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I don't have a metal 9x13... And my glass or ceramic pans that size won't work.

I've got a pair of round cake pans that might work and 10/12" cast iron... Otherwise some half-sheet pans and a jellyroll pan.
 

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