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Shape your pizza thick or thin
Depending on how thick she wants the crust, Evan Kleiman, chef-owner of Anegili Caffe in Los Angeles and author of Pizzeria, uses a combination of pizza-stretching techniques: stretching the dough over the backs of her hands and rolling it for a thinner crust. The entire process is difficult to explain in words, but once you see her do it in this video, and with a little practice, you'll feel like pro and want to start tossing your pizza dough in the air. Note: if your ball of dough is frozen, defrost it in the refrigerator, then put it on a wooden board and start to shape. For the complete recipe and instructions on how to make dough to use tonight, tomorrow, or next week, see the February/March 2002 issue of Fine Cooking (#49).
Tokyo's neighborhood for food lovers
If you're a chef, in the restaurant business or just love food, you'll want to see this. In western Tokyo, the Kappabashi-dori district hosts lines of stores that sell everything from the latest in cooking tools and utensils to plastic fish. CNET News.com
Ballmer says Microsoft is persistent, if not always first
Microsoft CEO Steve Ballmer was grilled by analysts David Smith and\r\nYvonne Genovese at the Gartner Symposium/ITxpo in Lake Buena Vista, Fla.\r\nHe said that the software maker's perseverance will result in success\r\nacross the various initiatives in which it's engaged.
Steve's Cooking Show shows us how to cook on a budget. That is when you spent that budget on gin and you are just making up the recipe as you go. This one is Mexican. www.1920fairfax.com
Tokyo's neighborhood for food lovers
If you\222re a chef, in the restaurant business or just love food, you'll want to see this. In western Tokyo, the Kappabashi-dori district hosts lines of stores that sell everything from the latest in cooking tools and utensils to plastic fish. CNET News.com's Michael Kanellos recently toured the shops to see all the bustling street has to offer.
From biofuel to cooking oil and skin care products, algae is becoming the new go-to ingredient for a myriad of products. On a visit to Solazyme, a South San Francisco-based biotech company, CNET News.com's Kara Tsuboi rides in a 100 percent algae-fueled car and samples surprisingly tasty algae cooking oil that rivals any extra virgin olive oil.
Hot Swedish electro artists The Knife?s third studio album Silent Shout will be in stores on July 25th. Based in Stockholm, Sweden The Knife create subversive, shape-shifting soundscapes that defy categorization. Moving between realms, from highly danceable to tightly intimate spaces, theirs is music left of center and on the avant tip. Silent Shout, The Knife's third album, debuted at #1 on the Swedish charts. Mute will release Silent Shout, The Knife's first domestic release on July 25, 2006. "Silent Shout," the first single and title track, will be released on 12" and CD June 27, 2006 and features remixes from Shinedoe, Troy Pierce and more. Brother and sister, Olof Dreijer and Karin Dreijer Andersson, began making music together as The Knife in 1999, releasing records under their label Rabid Records. Deftly utilizing technology to strip, break down, defile, rebuild, and renew, their self-titled debut album The Knife, released in 2001, was followed by a soundtrack for the independent film Hannah med H, and their second artist album, Deep Cuts, both in 2003. The Knife is also famously responsible for penning ?Heartbeats?, a soul-tugging track made popular by Mute label-mate (and fellow Swede) Jose Gonzalez.
There are many ways to make an omelet, including tipping, flipping jerking, rolling and tossing. But here's one that's both easy to master and satisfying in its neat turn of hand. In this video, Rob Gavel, former Fine Cooking intern, demonstrates Kay Baumhefner's method for a fluffy on the inside, golden on the outside omelet.
Kay's article, "Omelets for Dinner," with her basic omelet master recipe and seven savory suggestions for fillings, appears in the December 2002/January 2003 issue of Fine Cooking (#55), available from Taunton Press.
Making the perfect caramel popcorn
The scary part of making caramel popcorn is when you add the baking soda and the caramel bubbles up. As long as everything is ready, though, there's no need for alarm, as Jessica Bard, Fine Cooking's photo coordinator, demonstrates in this video.
For complete instructions and the recipe for this buttery, crunchy, perfect gift, read Karen DeMasco's article, "Caramel Popcorn," in the 2004 Holiday Baking issue of Fine Cooking (#68), from Taunton Press.
The Video Chef demonstrates the perfect flip. This and many other video cooking tips are available from www.videochef.biz.
