mmmmmm Pizza Napoletana

I was watching a program the other night on pizza, one of my favorite subjects. It was a battle between Chicago style pizza and New Your Style pizza.   Deep Dish vs. Thin Crust. As usual they had fire fighters testing both kinds.

What's up with firefighters and food anyway. All the food shows always test out food on firefighters!

Anyway - I put a poll on a rather busy forum and thought I would include you guys! You will notice on the right side is a Poll. Click your favorite style.

Did you know there are 21 different styles of pizza? I'll start to list them on the blog to get your appetite going first thing in the morning.

The first style is called "Neapolitan"  or pizza napoletana.  It's a small (about 10-inch diameter), thin-crust pizza made in a wood-burning oven. They usually have a puffy "cornicione" (lip or end crust) and use of the freshest ingredients you can find which are applied sparingly for a careful balance.

If you want to really get serious - According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water.

The pizza must be baked for 60–90 seconds in a  905 °F stone oven with an oak wood fire. When cooked, it should be crispy, tender and fragrant.

WOW - talk about getting a little nit picky! I have a hard time getting my over up to like 800.  Maybe if I wanted to I could "CLEAN" my oven and make a pizza at the same time.  I wonder how hot "cleaning" gets.
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I golfed last night and was never bitten by a mosquito! I had a couple land on me but they quickly went to mosquito heaven.   My game was not awesome for the first 4 holes and I knew I was in trouble when I managed to hit THREE DIFFERENT sand traps on the 1st hole.  That's never a good way to start.

It's funny because in golf you are with 3 other players but in reality, you are all by yourself in your own little hell!

My big thought process for the night was that I had to do better on par 5's, my course management was lacking because a month ago I was crushing my 3 wood from the deck 210 yards.  But, that seems to have been a anomaly.  So I was going back to actually being a smarter player. What did I do on the 1st par 5?  Hit a screaming line drive which hit a tree 140 yards away and landed 1 inch from the trunk.  I had to take a drop and lose a stroke!  So much for course management.

However - I recovered and while I took a 7 on a par five it was a good 7 (if there is such a thing). After that I was gold and was 3 over for the final 5 holes. 8 over on the 1st four holes, 3 over the last 5.
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I was at the Farmers Market yesterday and took a photo of some very happy sunflowers!  An interesting experiment is that I have two versions. One I cropped to get the 6 main sunflowers and one is basically the entire photo. The big difference is that the BIG photo I could not do the same processes as I did not have enough virtual memory for that size of photo.

And since I had to change things up - they are slightly different,  SO what is better - another poll on the right side. Cropping  #1 or #2.   And in Detail  #1 or #2

#1

#2

Jenny sent this to me this morning.

A POTATO CHIP WITH A CROSS IN IT!!! OMG!

WHERE'S ALL THE OIL!! LOL

That's the 2nd big news story of the day - the BIG news is that it seems OPRAH was not invited to Clinton's wedding!  WHAT? How could this be!  OPRAH not invited?  it must be a mistake as I thought Oprah was invited to ALL weddings!

But then there is the oil!  Where is it?.  Like the other oil spills it seems that mother earth microbes have gobbled up vast quantities of the oil, and in tests 80% of oil it can be eaten naturally within weeks. Evaporation has also played it's part.  I'm sure oil will still wash up from time to time but from everything I have read is looking like the worst is over.
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Weather is looking mighty fine for the next 10 days!!!! 

Have a great Thursday
Rod