My name is Jason. These are my thoughts.

Masquerading as Life is: Food. Music, film, technology. Maybe a book or two. Very infrequent updates.

Friday, April 30, 2010

Pizza: Stage Three - The Deep End

East Coast brethren, forgive me. I have put things on a pizza that no self respecting East Coaster from 'the tri-state area' would even consider. But I've been in California for fifteen years, and it tastes really good. So suck it.

Here's the skinny on what is what I will call: The Tuna Tumeric Pizza

To begin, I already screwed up the crust. Based on my final tweaks of the perfect crust, I substitute Potato Flour for 1/9th of the flour. It gives the crust a very crisp outer edge, while staying chewy on the inside. Bomb-tastic.
For the sauce, I use a base of a bunch of cheats. I would love to have time to start everything I do from fresh vegitables, but that's just not the reality. So I get a can of stewed tomatoes, puree them, and add a bit of commercially jarred tomato sauce (I like Classico's Tomato n Basil, but whatever). I put in about 2 table spoons of the pre-made sauce to every cup of the stewed tomato puree - this keeps the sauce tasting fresh and light. To offset the tuna concoction that's going on top of the sauce, I mix into the sauce about 2 tablespoons of chunky Blue Cheese dressing - yes, this is yet another cheat. I could sit around and stir broken Gorgonzola into a low simmering saucepan of cream and butter, but there's a point of diminishing returns when you are spending 3-4 hours to make one lousy pizza. The cheats are just part of the game - go with it. So now I've got what, to the eye, resembles a classic Italian pink sauce (tomato/alfredo).
Now onto the tuna prep. Again, in a sick maneuver of cheating, and really out of laziness of not wanting to go tot the store for fish, I open a can of tuna in water, drain, and break it up in a bowl. To this I add a bunch of yellow mustard, the kind they serve in public schools. I don't want to add too many flavors to the tuna within the mustard, just the tang of the mustard seed, and the color of the turmeric. Next, I add some wine vinegar. I have some I got up in Napa that has some italian style herbs in it, so I used that. Lots. I mix all that in, and then add a couple tablespoons of EV olive oil. Now it looks like this:

Then I put it together, using a fork to pull out small bits of the tuna and spread it evenly around the pizza. I don't press or pull the tuna once it's down. just try to get it into small piles. Then I add some mozzarella cheese. Then, just cook it on the Pizza Stone for 9 minutes at 435. (My testing produced the best results when I get the oven right in between 425 and 450). During these 9 minutes, I wonder if this pizza is gonna taste like shit, or not. When it's cut and cooled. I tasted it and thought it was both unique, and good enough to mention here, so there you go. Enjoy.

Tuesday, April 6, 2010

Recycle trailers

Who knew? Not me. But when I went to Orntario California to film the whole process, I was pretty blown away. They are really doing a great job at this, and they even recycle a lot of the film stock too, it just the trailers. Great project and a good feeling form it, win win!