Comments on: Chef Nate Appleman On His Superb Pizza Dough Recipe http://www.foodgal.com/2008/11/chef-nate-appleman-on-his-3-day-pizza-dough/ Musings on food, wine, laughter, and life Tue, 16 Mar 2010 16:56:52 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: foodgal http://www.foodgal.com/2008/11/chef-nate-appleman-on-his-3-day-pizza-dough/comment-page-1/#comment-1456 foodgal Mon, 17 Nov 2008 21:23:01 +0000 http://www.foodgal.com/?p=703#comment-1456 Ooh, Nate, you are such a thoughtful husband. What wife wouldn't want to come home to homemade pizza! Henry, I use Kosher salt, just because that's what I normally use when I cook. Sea salt is used more for finishing a dish. It's usually pricey stuff, so sprinkle a little bit on just before enjoying a dish, so you can really get to experience the taste and texture. Ooh, Nate, you are such a thoughtful husband. What wife wouldn’t want to come home to homemade pizza!

Henry, I use Kosher salt, just because that’s what I normally use when I cook. Sea salt is used more for finishing a dish. It’s usually pricey stuff, so sprinkle a little bit on just before enjoying a dish, so you can really get to experience the taste and texture.

]]> By: Nate http://www.foodgal.com/2008/11/chef-nate-appleman-on-his-3-day-pizza-dough/comment-page-1/#comment-1454 Nate Mon, 17 Nov 2008 19:22:50 +0000 http://www.foodgal.com/?p=703#comment-1454 I will make it when Annie goes away for a few days and I have the kids and kitchen all to myself. Maybe I'll surprise her with a pizza when she returns! I will make it when Annie goes away for a few days and I have the kids and kitchen all to myself. Maybe I’ll surprise her with a pizza when she returns!

]]> By: Henry http://www.foodgal.com/2008/11/chef-nate-appleman-on-his-3-day-pizza-dough/comment-page-1/#comment-1452 Henry Mon, 17 Nov 2008 14:53:36 +0000 http://www.foodgal.com/?p=703#comment-1452 Tried out the recipe -- had to say that the texture was impeccable. One quick question -- what type of salt? Kosher, table or sea? Tried out the recipe — had to say that the texture was impeccable. One quick question — what type of salt? Kosher, table or sea?

]]> By: Swirling Notions » A Little Blown Away http://www.foodgal.com/2008/11/chef-nate-appleman-on-his-3-day-pizza-dough/comment-page-1/#comment-1445 Swirling Notions » A Little Blown Away Fri, 14 Nov 2008 23:30:02 +0000 http://www.foodgal.com/?p=703#comment-1445 [...] . . . of the vineyards, of the groovy ‘marketplace’ they had that evening—with the best intentions of posting them all post haste. But then Ana Maria came to dinner on Sunday and that bumped out CIA for my Tuesday post. Luckily, FoodGal did some awesome reporting of the event: here, an interview with Cat Cora, and here another with the Chef of A16. [...] [...] . . . of the vineyards, of the groovy ‘marketplace’ they had that evening—with the best intentions of posting them all post haste. But then Ana Maria came to dinner on Sunday and that bumped out CIA for my Tuesday post. Luckily, FoodGal did some awesome reporting of the event: here, an interview with Cat Cora, and here another with the Chef of A16. [...]

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