so back to the weekend. went to tomo's parents home on sunday to cook the pizza, and i was hurtin pretty bad. you never need to finish a night of drinking with whisky. ouch.
his family lived in rome for ten years, his father is a master sculptor. at the train station in town is a beautiful sculpture/fountain he made. the house is filled with art, very cool place right on the edge of the forest. will post some photos soon.
needless to say his family has eaten many pizzas and speaks italian. but i couldnt read any labels of the flour, yeast, ect. so pizza was really flat and crispy, kind of like a cracker. it was pretty embarrassing, but they said they liked it. i probably would have thrown it out. havent given up though, im going back after my brother comes.
my brother, scott, is coming friday. so hopefully thursday or friday is my last day at the nest. thank god. time to travel. mito-yokohama-fujinomiya-kyoto-osaka-tokyo. then my brother leaves and i go back to fujinomiya and stay at tomo's until may.
went out with miyata-san last night. he is always trying to get me to eat some weird shit. he orders something and says "challenge"? yesterday it was unagi(eel) liver grilled on a stick. who knew they even had livers? really bitter. i couldnt eat it. then he ordered monkfish liver. just like foie gras but fishy aftertaste. didnt like. it took five beers and two glasses of wine just to wash the taste out of my mouth.
Tuesday, April 8, 2008
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2 comments:
"Dumpling Challenge?"
dude,
proportions are pretty much always the same...
as long as you know what flour, yeast, olive oil, water, etc.
4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
1 3/4 (.44 ounce) teaspoons salt
1 teaspoon (.11 ounce) instant yeast
1/4 cup (2 ounces) olive oil (optional)
1 3/4 cups (14 ounces) water, ice cold (40°F)
Semolina flour or cornmeal for dusting
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