网站综合信息 www.ideasinfood.com
- 标题:
- IDEAS IN FOOD
- 关键字:
- food cooking recipes chefs dining food science gastronomy
- 描述:
- Improvisation and experimentation in the kitchen by Chefs Aki Kamozawa and H. Alexander Talbot.
- 域名信息
- 域名年龄:19年7个月12天 注册日期:2005年03月28日 到期时间:2016年03月28日
注册商:GODADDY.COM, LLC
- 服务器空间
- IP:97.74.180.128 同IP网站65个 详情
地址:美国 亚利桑那州斯科茨代尔市Go Daddy集团公司
- 备案信息
- 备案号:未备案
域名流量Alexa排名
域名注册Whois信息
ideasinfood.com
域名年龄: 19年7个月12天注册时间: 2005-03-28
到期时间: 2016-03-28
注 册 商: GODADDY.COM, LLC
获取时间: 2014年04月12日 15:30:46
Domain Name: IDEASINFOOD.COM
Registrar: GODADDY.COM, LLC
Whois Server: whois.godaddy.com
Referral URL: http://registrar.godaddy.com
Name Server: NS31.DOMAINCONTROL.COM
Name Server: NS32.DOMAINCONTROL.COM
Status: clientDeleteProhibited
Status: clientRenewProhibited
Status: clientTransferProhibited
Status: clientUpdateProhibited
Updated Date: 2014-01-31
Creation Date: 2005-03-28
Expiration Date: 2016-03-28
>>> Last update of whois database: Sat, 2014-Apr-12 07:34:53 UTC <<<
Domain Name: IDEASINFOOD.COM
Registrar URL: http://www.godaddy.com
Registrant Name: Registration Private
Registrant Organization: Domains By Proxy, LLC
Name Server: NS31.DOMAINCONTROL.COM
Name Server: NS32.DOMAINCONTROL.COM
DNSSEC: unsigned
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http://who.godaddy.com/whoischeck.aspx?domain=IDEASINFOOD.COM
网站头文件(HTTP Header)
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抓取时间:2019年06月30日 09:51:54
网址:http://www.ideasinfood.com/
标题:IDEAS IN FOOD
关键字:food, cooking, recipes, chefs, dining, food science, gastronomy
描述:Improvisation and experimentation in the kitchen by Chefs Aki Kamozawa and H. Alexander Talbot.
主体:
网址:http://www.ideasinfood.com/
标题:IDEAS IN FOOD
关键字:food, cooking, recipes, chefs, dining, food science, gastronomy
描述:Improvisation and experimentation in the kitchen by Chefs Aki Kamozawa and H. Alexander Talbot.
主体:
IDEAS IN FOODakiandalex@ideasinfood.com© 2005-2016 Ideas in FoodWriting and Photographs by Aki Kamozawa & H. Alexander TalbotBespoke Workshops.Tailored to Your Taste.Continuing education with Ideas in Food.Ideas in Food: Great Recipes and Why They WorkAmazonIndie BookstoresSearchTwitter Updatesfollow Alex on TwitterTwitter Updatesfollow Aki on TwitterSubscribe to this blog's feedRecent CommentsAnnDroidGirl on Rainbow Strawssimon on Dry HeatSergi on Dry HeatAki and Alex on Maximum Flavor DoughnutsAki and Alex on Maximum Flavor DoughnutsJane on Maximum Flavor Doughnutssimon on Sourdough Waffles RevisitedJen on Starting Sourdoughsimon on Braised Greens Grilled CheeseNoam on Braised Greens Grilled CheeseCategoriesAmerican NoodlesApproach to CookingAt the TableBakers DozenBalancing TastesBeyond the Kitchen DoorsBooksCan You Believe ItCookie CounterCooking ClassesCulinary ConversationsCULINARY EVOLUTIONSCulinary IntroductionCULINARY REFERENCESCuriosity DoughnutsDISCOVERIESFood and DrinkFood For ThoughtsFOOD SCIENCEFor the BookshelvesFried Chicken ProjectFrom the BookshelvesIcons and Alliterations Impromptu PizzaIndulgenceIngredientsINSPIRATIONSJust Before the BinKatsu DogsKitchen ToolsLIBATIONSListen to ThisMagical MistakesMeditations From the KitchenMenusMusicNot Food RelatedNotebooksPicture ThisRecipesSalumi SessionsSomeone Else's KitchenStaples We Cannot Live WithoutThe 10 CondimentsThe Alchemy of FlavorThe Art of ImprovisationVideosWELCOMEWhat We LearnedArchivesJune 2019May 2019April 2019March 2019February 2019January 2019December 2018November 2018October 2018September 2018More...Large PieI am currently smitten with large, classic slice sized, pizzas. As luck would have it, our friend Andris, the creator of the Baking Steel recently released a 16 inch round baking steel. My fascination with large pizza happened to coincide with his need to make the tools available for large pies in a home kitchen. He sent us one to begin bringing my fascination to fruition. I know what I want my large pizza to be. Unfortunately translating the idea from my head to my mouth will take more time than I had planned. (I am still not patient.) Our first runs of large pies were good. The crust was crisp with too much chew. But I realized that the ingredients that top the pie are as important as the pie itself. The longer cooking time meant toppings can and will dry out. I did not plan on that. So our first pie, plain cheese, was sub-par. The second, with ham and cheese, was moister and better. By improving the toppings I highlighted the flaws in the dough. Thankfully, even with mistakes, we are dealing with pizza.Years PastJune 29, 2018June 29, 2017June, 29 2016June 29, 2015June 29, 2014June 29, 2013June 29, 2012June 29, 2011June 29, 2010June 29, 2009June 29, 2008June 29, 2007June 29, 2006June 29, 2005Ideas in Food: Great Recipes and Why They WorkMaximum Flavor: Recipes That Will Change the Way You CookGluten Free Flour Power: Bringing Your Favorite Foods Back to the
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