Comments for Zen Can Cook

Comment on Porchetta Pizza by Debi (Table Talk)

Debi (Table Talk) — Thu, 11 Mar 2010 19:52:35 +0000

I made/posted about making Porchetta during a blizzard we had last month. The fragrance, slow roasting all day, is intoxicating.
Fantastic pizza topping!

Comment on Porchetta Pizza by Beaulotus

Beaulotus — Wed, 10 Mar 2010 21:49:55 +0000

I get great porchetta here in Modena from my local butcher and I still prefer to eat it just with fresh baguette. The taste of the garlic, vinegar and herbs come out so nicely this way. And I especially love the roasted rind.

Comment on Porchetta Pizza by zenchef

zenchef — Wed, 10 Mar 2010 19:00:39 +0000

Ram — Room temp’ tap water works fine. Kneading the dough produce enough heat to activate the yeast.

Comment on Porchetta Pizza by Ram

Ram — Wed, 10 Mar 2010 18:37:45 +0000

Good recipe, I’d like to try it soon. For the dough, do I use just tap water or should the water be warm and at what temperature??? Thanks!

Comment on Porchetta Pizza by Rachel (S[d]OC)

Rachel (S[d]OC) — Wed, 10 Mar 2010 14:46:08 +0000

Pizza+Pork? Life doesn’t get any better than that. Trust me, I NEVER skimp on pork. I really need to try porchetta at some point.

Comment on Porchetta Pizza by Cooking Rookie

Cooking Rookie — Wed, 10 Mar 2010 05:35:08 +0000

Probably the most beautiful pizza I’ve seen!

Comment on Porchetta Pizza by noobcook

noobcook — Wed, 10 Mar 2010 01:46:58 +0000

I justed posted about my cheater’s pita pizza, but I’d say your pizza looks much better and professional than mine lol

Comment on Porchetta Pizza by Stacey Snacks

Stacey Snacks — Tue, 09 Mar 2010 22:14:05 +0000

Love it on a pizza.
We had porchetta in Phila last weekend with a tonnato sauce at Osteria. It was fantastic!

Comment on Taku River Salmon Tartare with Black & White Sesame Tuile, Karasumi and Shiso by Su-yin

Su-yin — Tue, 09 Mar 2010 21:39:35 +0000

Beautiful. Love the tuile, it must provide such a good contrast to the tartare.

Comment on A special menu for your Valentine. by takky

takky — Tue, 09 Mar 2010 20:45:58 +0000

merci! post très utile!