I read the reviews on imdb after I had seen the film. A lot of the reviewers liked Maestro a bit better than I did but the complaints were fairly consistent: they woulbd have liked to have seen a little of Bernstein’s career and the switch from black and white to colour was confusing.
Thanks! For this one I used the dough recipe/calculator from here: https://www.richardeaglespoon.com/articles/how-to-pizza#dough for 2 thin 12" pizzas, and let it cold ferment in the fridge 3 days. I used one of the dough balls for this one.
I took the dough out 3 hours+ before cooking.
I preheated the oven at 550 for about an hour. To cook I formed the crust and pizza on a piece of parchment, which is a bit of a shortcut but makes launching and cleanup easier, and cooked the pizza for about 6 minutes, rotating once halfway through. I have a baking steel that I leave in the oven for pizzas, that probably helps with the crust browning.
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:::blink, blink::::
:::tilting head:::
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That’s great, thank you for the info! I really do need to get a steel or a stone or something. I’ve tried to use a hot tray but it doesn’t do it unfortunately.
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A steel or stone is essential for pizza, and heating it in the oven for an hour creates great results 
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A Large Cast Griddle or Tawa also works very well when preheated.
For Sicilian/NEPA style Pizzas Having a Black Steel Pan make a World of difference.
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That’s actually a fantastic idea in general.
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Made salmon melts on sourdough with cheddar, chives, and tomato to use up the last of last night’s impromptu salmon salad. Pinot Noir to go with. Tonight kicks off a week long break from school!
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Yeah it definitely looks like it. Too late for Christmas but maybe I’ll request one for my birthday 
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Seasoned a BISO chicken breast with olive oil and an “island spice blend” that seems to no longer be available on the site where I had purchased it awhile back.
Roasted at 400° until done. Asparagus alongside with a glass of The Prisoner Chardonnay given to me as a gift from a long-time coworker.
Also picked up my beef tenderloin after I got out of work at 3:30, along with a few odds and ends I needed for Christmas dinner and dessert, and I’m in for 4 days.
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I believe the folks at The Prisoner also do a Chardonnay called The Snitch that I think is absolutely delightful when I can find it in stores. Your meal sounds wonderful!
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Dinner was something which, after having lived in Japan for over 14 years and missing good (and reasonably priced!) cheese…a plate of quality Edam imported from The Netherlands along with crackers and fruit.
BOGO deals are everywhere here in Thailand and this one was a great one…TWO packages of said Edam…220g (7.8 oz) each for a grand total of only ฿179 ($5.18). In Japan, though I could find such cheese in a department store food hall or specialty import shop, the price would likely have been at least 4 times what I paid. It was discounted because the expiration date was soon approaching, but I don’t care about that.
I wanted to eat it with saltines or water crackers, but inexplicably neither are anywhere approaching reasonable prices here in Thailand. Ritz crackers on the other hand are insanely cheap and were fine for this (I had some other Japanese thin crackers as well).
The fruit I chose to go with this was insanely delicious (and cheap) mangoes and rose apples (both favorites of mine). I also bought a cucumber and shredded cabbage which were good, but the tomatoes I bought were unfortunately tasteless (winter tomatoes are bad here in Thailand, too I guess). I had a can of soda water to drink. Bottled water is everywhere here (understandably so), but sparkling water is limited to the rare can of Schweppes or local Singha.
Anyway, I’m so happy to have access to so many wonderful cheeses here as opposed to Japan where the government is overprotective of the market (rant over).
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I will definitely keep an eye out for it!
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One of my all time faves!
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Do they make cheese in Japan or Thailand? It must be so great to find a favorite food that you miss. For me, where I live, Japanese and Thai cuisines are not common so I always am excited when we go to cities where we can indulge in those cravings.
We traveled for work to the Netherlands and also lived there over about 10 years. It got to the point where we found most of their cheese one dimensional with the exception of their very aged varieties. I was always ecstatic to find a sharp, crumbly aged British cheddar, and a Shropshire or other blue. I’d be happy to die eating cheese in France.
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I don’t know whether or not if they make it in Thailand, but there’s an incredible amount of imported Australian dairy products here…much of it extremely reasonably priced (Greek yogurt is more expensive than in Japan, though.) There’s all kinds of imported European cheeses, too and some of it is also very reasonably priced.
As for Japan, they indeed make cheese there, but most of it is processed cheese and low quality. The rare exception is cream cheese which is of decent enough quality and price.
It is unfortunate for me that the Japanese love Camembert cheese…but not me. It’s ubiquitous. Gorgonzola is somewhat popular, too…but too pungent for me.
Hokkaido is Japan’s dairy land and I was disappointed to find very few cheese types made there and those that were tended to be “artisan” and excessively pricy.
I still haven’t found my favorite cheese, Jarlsberg, here in Thailand or Japan but Emmental or generic Swiss is easy to find and reasonably priced here in Thailand…but not Japan.
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We are cooking a beef prime rib roast for Christmas and making dauphinoise potatoes to accompany it. The Gruyère cheese was twice as expensive per pound as the roast!!
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I haven’t even looked at the price of beef here in Thailand because I’ve been warned it’s very expensive. But chicken, pork and most seafood (especially shrimp) are quite cheap. For me, reasonably priced and good quality cheese and tropical fruit make me happy as both are either non-existent or hard to find in Japan.
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I love the coaster!
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