Other Half (2021)

I think there were previous posts on our thread (not from me!) in a slightly derogatory manner about him. I def didn’t mean any harm with my Cat Nip post. But here we are:



PS: Thanks for the food pic callout Rob!

 

meow.

 

It might be he wanted someone from BA to see the that tiny text, and your IG name matches your BA name.

 

I have no idea how you even spotted that

 

The post tagged me so I got an alert. Then I "ENHANCED"

 

Not to go off topic - do you have one of those super high temp outdoor pizza ovens (next on my shopping list) or are you getting that blistering in a regular oven that caps out at 550? If the latter - your secrets please? I use the NYT Robertas dough recipe, use their sauce recipe, buy all the “right” ingredients. But can’t get that look/texture on the crust and figured it’s not possible without having something that goes 8-900+. Please prove me wrong

 

right right - ignore me, I internet bad

 

There's an ooni pizza oven hashtag on the pizza post. They definitely get to that cook in 60 seconds level of heat.

 

I have a Ooni Koda, yeah. Definitely recommend. I also get great results on my indoor oven with a Baking Steel. I am in deep on pizza research so please feel free to reach out to me directly if you have any questions at all.

 

I fail at internet again. Again with tagging. Ok cool. That’s what I’m getting - just turned my world upside down if that’s actually possible in a regular oven and I’ve been living a lie.

 

This is extremely funny

 

took me multiple looks to even see it ha

 

@crowlcrowlcrowl Do you make your own dough? I just got a Koda and and having some trouble. Mind sharing your recipe if so?

 

Yeah, I do. I have a couple different recipes I go between depending on style. For Neapolitan though I use this recipe:

https://glebekitchen.com/neapolitan-pizza-dough/

I am also a big fan of Anthony Falco’s “Neopolitanish” recipe from his IG story here:

https://www.instagram.com/s/aGlnaGx...iqdl3k1zqu&story_media_id=2267215322324977601

 

I make this recipe for my koda 16

• 6 cups bread flour 28 oz (796 grams)
• water 17.4 oz (493 grams or mls) Luke cold
• 1 teaspoon instant dry yeast (3.5 grams)
• 2.5 teaspoons salt (15.6 grams)
• 2 teaspoons sugar (7.8 grams)
• 1 tablespoon olive oil (11.8 ml)

I ferment cold in fridge and take out an hour before using.

Makes 4 16 inchers

 

the la la's my favorite of the anniversary drops so far. has every damn flavor and kicks like a true ipa

 

Thanks guys! Hoping to pick up a few cans and make some pizza this weekend. Guess I should wait and see what the cat posts first

 

Plaids for Dads was really good. I’m drinking a Juice Gymnastics after right now and I can’t taste anything. It doesn’t taste like anything. I feel like I’m totally wasting time and calories drinking it. Anyone else try this yet? Am I way off.

 

Look like 6 beers being announced tonight:

I’m honored to participate in #FanFamand introduce Tankpetrol // Gamma Vortex, an @otherhalfnyc #FreakWeek collaboration with @northernmonk and @eqbrewery. Although COVID has us on hold for now, I’ve always enjoyed the NY line life scene and it all started at OH. As I “reflect” back - Centre Street shares, overnighters, trading, gangsta cat, not parking at McDonald’s and most importantly meeting many people who went from Saturday morning acquaintances to lifelong friends. Congrats to the OH team on 7 years and here’s to many more.⁠
--⁠
The first of 5 tonight, thanks @craftbeereverything ⁠ ⁠
--⁠
Gamma Vortex Imperial IPA (9.4%) with Northern Monk and Equilibrium. The third iteration of this series with Northern Monk and EQ, a beer we brew every year during the Hop City Beer Fest in Leeds, and perhaps the best? $20 per 4 pack. ⁠
⁠
Order tomorrow at 10am for pick up after noon.