When my old sous chef Bob del Grosso popped up with a post modern cured egg yolks in salt, I wasn't gonna miss that chance to try it….
Here is day one…only ten to salt cure then 30 days to dry in rice. 
The dough that started it all.
Westport Pizzeria introduced me to pizza. That is the simplest way to say it, and perhaps the truest. We had just...
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