Pizza and Pasta the Homemade Way
@pizzacook.bsky.social
Answering the question: "What can an old man make with some yeast, a mattarello and a fair knowledge of kitchen math?"
- Foods I post are homemade unless noted.
- Recipes/tips cheerfully provided
- Foods I post are homemade unless noted.
- Recipes/tips cheerfully provided
No matter what you're told, "Clean as you go" is not the answer.
November 27, 2025 at 7:30 PM
No matter what you're told, "Clean as you go" is not the answer.
Post a famous bathroom scene
November 26, 2025 at 1:01 AM
Post a famous bathroom scene
Next time, serve your husband his gumbo without oysters, in one of these bowls
November 25, 2025 at 6:22 PM
Next time, serve your husband his gumbo without oysters, in one of these bowls
I get my tasso from Bourgeois Meat Market in Thibodaux. I'm not as happy with their andouille, so I just buy Savoie's online.
Gumbo happens when my coonass buddy comes to visit. I think he thinks we won't eat right if he doesn't cook.
Gumbo happens when my coonass buddy comes to visit. I think he thinks we won't eat right if he doesn't cook.
November 25, 2025 at 6:00 PM
I get my tasso from Bourgeois Meat Market in Thibodaux. I'm not as happy with their andouille, so I just buy Savoie's online.
Gumbo happens when my coonass buddy comes to visit. I think he thinks we won't eat right if he doesn't cook.
Gumbo happens when my coonass buddy comes to visit. I think he thinks we won't eat right if he doesn't cook.
The football gods didn't cooperate, but the pizza gods were on my side...
November 24, 2025 at 2:45 AM
The football gods didn't cooperate, but the pizza gods were on my side...
Ham and Egg and Steak and Cheese - Since 1957 - Mario's Pizza House & Grill (Arlington, VA)
November 18, 2025 at 9:18 PM
Ham and Egg and Steak and Cheese - Since 1957 - Mario's Pizza House & Grill (Arlington, VA)
I'm a fan of public markets, for the local connections they provide.
Everyone knows La Boqueria, and it's fine, but Mercat de la Santa Caterina in Av. de Francesc Cambó feels more like a place I'd frequent if I lived in town.
Go early and have breakfast at Bar Joan, in the heart of the market.
Everyone knows La Boqueria, and it's fine, but Mercat de la Santa Caterina in Av. de Francesc Cambó feels more like a place I'd frequent if I lived in town.
Go early and have breakfast at Bar Joan, in the heart of the market.
November 18, 2025 at 4:23 PM
I'm a fan of public markets, for the local connections they provide.
Everyone knows La Boqueria, and it's fine, but Mercat de la Santa Caterina in Av. de Francesc Cambó feels more like a place I'd frequent if I lived in town.
Go early and have breakfast at Bar Joan, in the heart of the market.
Everyone knows La Boqueria, and it's fine, but Mercat de la Santa Caterina in Av. de Francesc Cambó feels more like a place I'd frequent if I lived in town.
Go early and have breakfast at Bar Joan, in the heart of the market.
David,
I'd like to recommend a restaurant in BCN called Gran Viana, on Carrer dels Escudellers. The owner, Paul, is Filipino, and he has created a menu that features typical Barcelona fare crossed with some Pinoy specialities, in a very appetizing way.
Nice people, and an interesting experience.
I'd like to recommend a restaurant in BCN called Gran Viana, on Carrer dels Escudellers. The owner, Paul, is Filipino, and he has created a menu that features typical Barcelona fare crossed with some Pinoy specialities, in a very appetizing way.
Nice people, and an interesting experience.
November 17, 2025 at 10:28 PM
David,
I'd like to recommend a restaurant in BCN called Gran Viana, on Carrer dels Escudellers. The owner, Paul, is Filipino, and he has created a menu that features typical Barcelona fare crossed with some Pinoy specialities, in a very appetizing way.
Nice people, and an interesting experience.
I'd like to recommend a restaurant in BCN called Gran Viana, on Carrer dels Escudellers. The owner, Paul, is Filipino, and he has created a menu that features typical Barcelona fare crossed with some Pinoy specialities, in a very appetizing way.
Nice people, and an interesting experience.
NOLA-style French Bread took 29 bakes, but I've nailed it, and that recipe is locked, too.
November 16, 2025 at 10:51 PM
NOLA-style French Bread took 29 bakes, but I've nailed it, and that recipe is locked, too.
I like Dong Phoung for fried seafood poboys, but you're right, they're not light enough.
I haunted several Italian bakeries in Philly, buying rolls and taking them to my car where I measured, weighed and tasted, taking notes. I liked Sarcone's best. After 15 tries, I can make a hoagie roll at home.
I haunted several Italian bakeries in Philly, buying rolls and taking them to my car where I measured, weighed and tasted, taking notes. I liked Sarcone's best. After 15 tries, I can make a hoagie roll at home.
November 16, 2025 at 10:49 PM
I like Dong Phoung for fried seafood poboys, but you're right, they're not light enough.
I haunted several Italian bakeries in Philly, buying rolls and taking them to my car where I measured, weighed and tasted, taking notes. I liked Sarcone's best. After 15 tries, I can make a hoagie roll at home.
I haunted several Italian bakeries in Philly, buying rolls and taking them to my car where I measured, weighed and tasted, taking notes. I liked Sarcone's best. After 15 tries, I can make a hoagie roll at home.
Spoiler Alert:
November 16, 2025 at 5:27 PM
Spoiler Alert:
November 16, 2025 at 4:08 PM
And an older one, Italian Sausage and Poblanos
November 13, 2025 at 10:04 PM
And an older one, Italian Sausage and Poblanos
I just wonder if baking the velouté on an open dough wouldn't dry it and concentrate the flavors too much.
Maybe I'll try a dollop on some parchment paper first.
Here's a recent pie, NY-style w/Italian Sausage, Rapini, Ricotta, Fior di Latte, Pecorino, Onions, Garlic, Stracciatella
Maybe I'll try a dollop on some parchment paper first.
Here's a recent pie, NY-style w/Italian Sausage, Rapini, Ricotta, Fior di Latte, Pecorino, Onions, Garlic, Stracciatella
November 13, 2025 at 10:02 PM
I just wonder if baking the velouté on an open dough wouldn't dry it and concentrate the flavors too much.
Maybe I'll try a dollop on some parchment paper first.
Here's a recent pie, NY-style w/Italian Sausage, Rapini, Ricotta, Fior di Latte, Pecorino, Onions, Garlic, Stracciatella
Maybe I'll try a dollop on some parchment paper first.
Here's a recent pie, NY-style w/Italian Sausage, Rapini, Ricotta, Fior di Latte, Pecorino, Onions, Garlic, Stracciatella
Good price on Dungeness today, so dinner was boiled crab
November 13, 2025 at 3:02 AM
Good price on Dungeness today, so dinner was boiled crab
HACK: Oversized cloche (baking/steaming enclosure) using two disposable aluminum roasting pans, a tin foil tray w/wet paper towel, and four bulldog clips.
November 12, 2025 at 11:22 PM
HACK: Oversized cloche (baking/steaming enclosure) using two disposable aluminum roasting pans, a tin foil tray w/wet paper towel, and four bulldog clips.
Thanks. It took 15 bakes to develop the recipe and process, but now it's "locked".
Today I made another favorite: New Orleans-style French Bread (pistolettes), which took 29 tries to nail.
The problem is, there are no authoritative recipes available for either, so I had to make them from memory.
Today I made another favorite: New Orleans-style French Bread (pistolettes), which took 29 tries to nail.
The problem is, there are no authoritative recipes available for either, so I had to make them from memory.
November 12, 2025 at 3:20 AM
Thanks. It took 15 bakes to develop the recipe and process, but now it's "locked".
Today I made another favorite: New Orleans-style French Bread (pistolettes), which took 29 tries to nail.
The problem is, there are no authoritative recipes available for either, so I had to make them from memory.
Today I made another favorite: New Orleans-style French Bread (pistolettes), which took 29 tries to nail.
The problem is, there are no authoritative recipes available for either, so I had to make them from memory.
Ham and Fontina on New Orleans-style French Bread
November 12, 2025 at 3:09 AM
Ham and Fontina on New Orleans-style French Bread
My side of the mountain by Jean Craighead George
November 12, 2025 at 3:00 AM
My side of the mountain by Jean Craighead George
November 12, 2025 at 12:49 AM
November 10, 2025 at 11:25 PM