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Tags:Roberta's pizza for the win!, good flavors and combinations, the famous Beastmaster, berkshire pork sausage, making pizza, Mark grew up in New York and New Jersey, went to College at Washington University and then Chicago for Graduate School and pizza options were limited to only Domino's and Deep Dish, started a pizza lab at home, restaurant pizza ovens are between 600 to 1100 degrees, home ovens can't compete, they max out at about 550 degrees, pizza parties that teach you how to create thin crust New York style pizza anywhere even, the Chicago natives in studio here today hate deep dish, mission of less is more, started business with friends in Chicago, started catering parties, Mark worked at Murray's cheese shop when he moved to New York, Mark Bello of Pizza a Casa, www.pizzaacasa.com, all kinds of pizza classes including kosher, new storefront, 371 Grand St near Essex street market in Manhattan, pizza self sufficiency class, the absolute necessity is a good baking stone about a half inch thick,
Tags:pizza in Germany, hard to chose a favorite pizza, Tottono's is Mark's favorite in Coney Island, still closed due to a fire, New Haven Pizza: Sally and Pepe's, Sally and Pepe's both use cornmeal, pizza making tradition, Margherita piazza from Neopolitan, Lombardi's first Neopolitan pizza in New York, the importance of the oven, Pizza a Casa soon to open on Grand street in NYC will have a Viking oven, Laura's smuggles ten pounds of frozen beef tripe and pig's feet home, Pizza a Casa set to open in March of 2010,
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Let's Eat In: Mark Bello (13:06)
Tags:Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate teamÂ building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,
Making Your Own Pizza! (12:51)
Tags:The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams, Â ,
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The world is now in the midst of a foodie revolution. The Men Who Dine text and tweet mid-meal, snapping endless pictures of their food, sharing the sights, sounds, smells and tastes of what they are eating and where they are eating it. Traditional dining experiences are simply passé. The Men Who Dine are a product of this new food revolution and they have transformed it into a cult following. Passion is the name of their game. They are professional eaters in a world of amateurs. Today, their opinion is sought after by thousands.
So what do they do? They actively seek out the greatest in food and eat their way through restaurants and events around the country. Each has a culinary background and are hooked up with and hooked into the best and brightest in food culture to inform their audience where the best eats are. If a restaurant makes it on their list of “Where We Dine,” it is certainly not to be missed!
The Big Apple BBQ is in full swing and we are here to talk with Scott Roberts, owner of The Salt Lick BBQ in Driftwood, Texas. On this episode Scott talks about how he creates his amazingly delicious barbecue through the result of slow-cooking, a few secret ingredients, and good old traditional recipes. The Salt Lick barbecue is considered a home to all Texas BBQ lovers, and although crafted behind his grandparents' cooking, Scott is also welcoming wine lovers into his restaurant. Lastly, he talks about the future of his restaurant, which includes new items such as pizzas, oysters, and freshly baked breads, and a new cookbook, "The Salt Lick Cookbook: A Story of Land, Family, and Love" that explains the thorough history of The Salt Lick. This program has been sponsored by White Oak Pasteurs.
"Every generation, how you cooked the barbecue, was handed down from generation to generation."
-- Scott Roberts on HRN Community Sessions, Big Apple BBQ