The bickering is a side effect of the obsession with the best that can sometimes afflict connoisseurs.
It really doesn’t matter if Gjusta, Lodge, or Bread Lounge etc., make better bread than Tartine. Just read through the first 100 pages of Tartine Bread and you know Chad Robertson is legit. In fact, he is probably a major inspiration for the bread coming out of Gjusta and Lodge. Tartine is great. Fuck best. Irrelevant. It’s worthy bread.
And I’ve never had the pleasure to make it to Pizzeria Bianco because . . . Phoenix. But I’m excited to get the opportunity to try his food. The article also indicates that he’ll be making some different styles of pizza. Should be interesting! Plus, I use the Bianco canned tomatoes and think they’re pretty great. If he’s making pizza sauce with his own brand of tomatoes that alone is a nice feature.
And I’m down for another coffee lab because fucking coffee that’s why.
How is this not at worst neutral and at best a positive?
Right on. I constantly give a hard time to people who ask me for suggestions for the “best”. I often say what about 2nd, 3rd best? Will that do? Because they want business too.
How long does the red sauce stay in the ball jars? I usually put my leftover in freezer bags but something gets lost when I reheat the sauce.
Tartine makes great pastries and bread. There are tons of tourists and I happen to be one of them whenever I go to SF. No way I’m not having a croissant and morning bun. The coffee at the manufactory was excellent.
I’m learning. Home cookery is really fun when you have an excitable partner. Once the kid came that became a big part of entertainment. The canning was really fun. Wish i had more jars!
Back to the Food Market though, I’m really excited to see this blossom. I hope that the players keep quality levels up to their usual standards. Smorgasboard hasn’t drawn me to it so far as it just seems like a bunch of pop up tents with small tastes
Yes, I generally freeze a couple when I make a big batch but that’s gross and surely effects the product. The jars i did was through real canning process, with a pressure cooker. Acid, heating, sealing etc. So the idea is that they can be kept on shelves for a very long time, like years, provided they’re in a cool, dark place and there’s sufficient acid, and I didn’t contaminate.
It’s really not that hard, and makes for a fun day - especially if you can get a group to help (family, friends, etc), and even MORE so if you’ve got your own garden.
I’ve yet to have home-canned tomatoes that I like as much as Pomi, probably because people use salad varieties instead of paste varieties such as San Marzanos or Romas.
