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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I have a feeling that much like the cost of membership here, the initial cost is nothing compared to what you will spend on cool toys to do what they do.
Heh, heh, heh! Their original work, "Modernist Cuisine" -- a 5 volume set, is available on Amazon for $562
I have a hard time believing there's anything in there that you couldn't derive from Kenji's Food Lab and McGee's On Food & Cooking that you can buy for about a combined $50.
"I have a hard time believing there's anything in there that you couldn't derive from Kenji's Food Lab and McGee's On Food & Cooking that you can buy for about a combined $50."
Don't be too quick to judge ... in addition to pizza wisdom, I'm sure there is a financial lesson in there worth at least $500 to be learned.
For the most part cooking recipes, techniques and the like have gone online. However, I LOVE having the hardcover book of The Food Lab. I use it all the time. I will even pick it up just for a read at night, there is so much cool information.
I bet this series is pretty similar in that it talks about the science of how to make a good Za. However, $425? I think I will just bug AttjackSkipSheilaAnnMichael_in_TX for the pizza secrets.
SheilaAnn , thank y0u for the mention. I just so happened to buy 50 lbs of Sir Lancelot High Gluten - high protein flour for pizza 😜I need to now order a few more cases of San Marzano’s. Ive gone through 4 cases this year…
So, like everyone, I love Pizza, never remember a time I did not. But, my attempts at making them have been half assed, as pizza is always good. Last year I decided to learn a bit more about pizza, and while silently lurking on all the pizza forums, I found a consistency in positive opinions on the book "The Pizza
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I have that one as well, I think the pizza Bible blows that one out of the water. I feel "the Elements of Pizza" is more of a starter book But, that is simply an opinion. Someday on SheilaAnn ‘s recommendation I will likely get Peter Reinhart’s pizza book. I have one of his bread books and am impressed.
Last edited by Richard Chrz; October 17, 2021, 12:29 PM.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
I have it. If you liked the other two sets you'll definitely like this one too. It's basically a set of textbooks on pizza. Priced per page it comes out to about a quarter. If you just want to make pizza you definitely don't need anything like it. If you think adding high methoxyl pectin to dough is crazy and unnecessary you don't need it. If you want to geek out about the authenticity of the letter connecting margherita pizza to Queen Margherita your going to enjoy it. I'm definitely not rich and I try to do all the handyman work around the house myself to avoid being cannibalized
I love making pizza but am not obsessed, so I definitely don’t need this. Looks cool though. Also, there’re lots of outstanding pizza joints in Jersey City.
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