Word: dough
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...dough? Well, the dough is cool, but I don't want to be 85 years old and have my grandkids go, 'Ewwww. Grandpa did some dumb s___.' I'd rather have them say, 'Wow, man, you're nuts...
While the specifics of the recipe could not be revealed, the staff could reveal the general process of creating the beloved rolls. Cano starts by mixing flour, soy oil, yeast, sugar and salt. His dough is refrigerated at 39 degrees for up to 12 hours. To make rolls from the dough, he lets chilled dough rise at room temperature for an hour and a half before dipping balls in cornmeal and baking them at 375 degrees for 15 minutes...
...mealy and always fresh from the oven—each is created in the kitchen on location during the 12 hours before it is served. The recipe is a Bertucci’s trade secret that has remained essentially the same since 1983. Jose Cano, “the dough guy,” devotes his mornings to making 560 pounds of dough every day for the Harvard Square Bertucci’s. That dough then becomes both rolls and the pizzas...
...term, you’ve probably started to hate your sourcebooks for their content instead of their price. Before going on, let me refresh your memory: You paid 100 bucks for a thick stack of photocopies bound in cheap plastic. That the process of shelling out your hard-earned dough has been made easier through Harvard Printing and Publishing Service’s (HPPS) new online ordering system is nice, but only as the new system that allows me to pay my parking tickets on the web is nice. It is a natural extension of textbook-induced early-term poverty...
...immigrant communities in big cities, restaurants where diners chop, grill, boil or dip their food are hot in the heartland. St. Paul, Minn., has Thai hot-pot cooking. Indianapolis, Ind., has Japanese shabu-shabu (another type of hot pot). A pizzeria in Las Vegas lets customers roll the dough. Do-it-yourself s'mores are big in Houston. A national fondue chain is booming...