Food

A place to share what you're cooking and eating on Farcaster.

pizza is a thing. even bad pizza is edible, but really great pizza is Excellent. 

it's essential to have a clear idea of what you _personally_ like (and dislike) about pizza, so that you are not led astray by the increasingly low-signal food writing vortex. but keeping an open mind about the definition of "great" is essential too, because this allows re-baselining to happen.

pizza is a thing. even bad pizza is edible, but really great pizza is Excellent. 

it's essential to have a clear idea of what you _personally_ like (and dislike) about pizza, so that you are not led astray by the increasingly low-signal food writing vortex. but keeping an open mind about the definition of "great" is essential too, because this allows re-baselining to happen.

https://vaughntan.org/pizza-tradeoffs

not-knowing ✹ 🍕-fan ✹ productive discomfort + idk ✹ Marseille / Singapore / Auvergne ✹ The Uncertainty Mindset (2020) ✹ now: vaughntan.org/now-ish

i need to start making neapolitan style pizza again, but where and when can I find the inspiration again 🫠

i advocate for the lower hydration, less refined, longer cooked style — neapolitan becomes soup in 60 seconds. i don't seek it out anymore.

here's my argument for a different kind of pizza:

what dish tastes like your past? /salty /fufu | seemore.tv/frdysk • https://rc.xyz/frdysk | Framedl Prestige

i experimented with different % of hydrations, the highest i tried was 80%, never again, too difficult to handle, my personal sweet spot is 65%, cooked in Gozney Roccbox at about 40-45 sec

i advocate for the lower hydration, less refined, longer cooked style — neapolitan becomes soup in 60 seconds. i don't seek it out anymore.

here's my argument for a different kind of pizza: https://uncertaintymindset.substack.com/p/22-the-uncertainty-of-poultry