That’s just our dear editor @beschizza saying that malarky in a fit of snarkiness, I thought. It wasn’t in the actual quotes, just Rob being Rob. A bit of woo bashing, which kinda balances out @frauenfelder 's enthusiasm for woo, I guess.
And all why I keep BoingBoing in my RSS feed.
Given how deadly dihydrogen monoxide is already I have a bad feeling about this.
They should be stopped while there is still time!
No, it’s in the article. I assume Rob deliberately quoted the stupidest thing I’ve seen today since somebody replied to a comment I made on Reddit with the phrase “cultural Marxism” in order to highlight the so stupid it hurts nature of the woo.
Gotcha. Serves me right for not wanting to read the marketing bla bla.
Back before they could condition the water, it lead to some interesting local favourites, especially where they were used to a high sulfur content.
Old Really Peculiar.
Hmm, pre-skunked you say?
Kenji busted the ever-loving fuck out of this myth years ago. Shipping water cross-country to improve pizza is foolhardy at best and environmentally catastrophic at worst. Is Good Pizza Really All About the Water? | The Food Lab
Huh, I thought milk was more of a base than it is.
I used to test the PH levels of my dads fish tanks to level them out.
I didn’t write this post, alas. My name ended up on it on BBS because I fatfingered the publish button editing it. But I absolutely stand by the deadpan recitation of marketing claims, just to see.
Au contraire. I think the world might be ready for heavy water pizza.
Their yeast rises. Ours deuterizes.
Well sure. But you can’t change the deuterium concentration by filtration or mineralization. Centrifuging, on the other hand…
Yum.
I’ve only ever had one person attempt to use the word ‘za’, and he was trying to win at Scrabble, but we wouldn’t let him.
It may very well be in the Scrabble dictionary, but if you pull that fuckin’ card, I’ll belabour you upside the head with a real dictionary
That’s just not true by any measure. NY style pizza dough typically has a hydration of 60-65%, meaning the amount of water used, by weight, is 60-65% of the weight of the flour used. So for 500g of flour, you’d have about 300g of water. And of course, some of that evaporates in the baking process. Some recipes of ciabatta bread use 100% hydration, but that kind of dough is really difficult to work with.
I think using that term is only acceptable if you’re actually a deliverator.
Fair.
This topic was automatically closed after 5 days. New replies are no longer allowed.
