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The pictures show what looks like a very nice result. A question I have is that there are many resting periods some of which are shown in the pics. There is no mention of and no visual evidence that the dough is covered w plastic film or a towel during these resting periods. Am I to assume that thecovering is not necessary ?
thanks

Don

@hungrychristel

Thanks for the attempt. I understand that it is political of a fashion.Maybe I am misreaing what was reportedly said. I see anattempt to correct some of the flaws in the current system without going the route that it is a given right . If we give verything to everyone without some responsibility to earn it where does personal incentive come from ? From my perspective we have recently given way too much to far too many. Both our govn't and our people need to start practing some fiscal responsibility. If we cannot afford it we do not get it. Makes for hard choices, but I believe those choices are good in so many ways both for individuals and govn't.

As you can see, I too tend to get long- winded.

give it a try. it will take several weeks to be ready to harvest. However by that time the weather in many areas will be cooling down and that means it will grow better, As a bonus I am finding that it regrows from the trimmed plants right in the container so there is an endless supply of sorts. Good luck !!

For years I have been using Evan Kleinman's recipe from March 2002 Fine Cooking., I cut the H20 to 1.25 cuos add a scosh more salt and also sometimes some oregano to the dough. I mix by hand and do not knead for an extensive period of time. It is best if mad the night before and given a slow rise in the fridge but works fine if done a few hrs ahead in the same day. Multiple batches work just fine.

Cheese- For several years we have used whole milk mozzarella from Trader Joe's-much better than low fat. Recently we were visiting our son who made a pizza using scamorze rather than mozzarella. A significant improvement. I would suggest trying it as a sub for the mozza. Reminded me more of the flavor I remember from growing up and eating pizza in NY,
Once you find what you want as a recipe try it on the grill. Its wonderful just remember to generouslly oil the dough before putting on the grill to prevent it from sticking.

Hope this helps.

raw dough on the grill works fine. We put a healthy dose of olive oil on the bottom to prevent sticking. Works like a charm though I appreciate that the vision of raw dough on the grill did frighten me at first.

Thank you all for your comments. I grew up on Long Island so though not being an upstater am familiar w the finger lakes region. It is indeed a lovely area. My question would be, from my understanding this has always been a region which tends to produce white wines of the somewhat sweeter type. If that has changed please advise.
I have also heard that wineries have sprung up on the far end of Long Island which produce red wines of some quality. My reccollection is that these bouique wineries also demand a steep price for their product. Possibly catering to the elite who now live out there.

I am leanng at this time to the possibility of the central coast of Cal. Will search out what I can find as well as transportation issues as we will have but a week to spend, Anotherpossibility might be the Lodi area w some reservations.
Any other thoughts would be much appreciated and thanks for your thoughts - all of you.

An ex New Yorker living in Wisconsin.

This is not a suprise, just a shame. Companies have been doing it for years. Either the size shrinks or the ingredients suffer. We all understand that people need to make a living and costs are constantly going up. It would be nice to see just once somebody being upfront about it. Maybe a nice ad campaign about how they appreciate peoples product loyalty but w rising costs etc we need to raise prices or cut container size. It could even be left to a public vote. Might win some respect from folks. At least it would be different from yhe norm

Was this excessive ? I cannot say. There will always be folks who have more and those who have less. Hoping and working to have more than one now does is what breeds incentive for people to do more and be inventive. What I do know, is that in my opinion only, it is sad that we feel the need to pick at these types of things in this venue. This is a forum for people who love food not a political arena for those who agree or disagree with what one group or another is doing. Hopefully it can revert to or stay that way.

Apple pizza for dessert tonight made w Honeycrisps-my first try at both the apple pizza and the Honeycrisps. A perfect success, Yum !

I am by no means a pro, but the Terre seems to be a fuller less biting wine than the Cusamano. It may seem a bit alcholic but it is much rounder in the mouth to me. It was a totally new wine experience to me.

I thoroughly enjoy picking up the odd bottle of something different when I see it and it appears to be good. Have been to Sonoma several times and enjoy visiting wineries there. My experimenting led us to visit the Amador area this past spring and while the quality varied greatly it was a most interesting trip with soome nice finds. There are many small producers some of which are using grapes you do not normally hear about.