The Lounge is rated PG. If you're about to post something you wouldn't want your
kid sister to read then don't post it. No flame wars, no abusive conduct, no programming
questions and please don't post ads.
The most tasteless meat that could ever be conceived, the boiled meat, becomes something utterly different when ate with fruit mustard (the one and only mustard made of f***ing spicy fruit under syrup) or "salsa cogna" (a mix of apple, pears, grapes and other fruit sauce).
And the tartares of raw calf meat, briefly marinated in lemon and garlick instead of being cooked...
* CALL APOGEE, SAY AARDWOLF
* GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
* Never pay more than 20 bucks for a computer game.
* I'm a puny punmaker.
The difference between what I visualize as pizza, and most other forms of it, are that the "NYC" pizza isn't actually baked. It's placed on the floor of a stone-bottomed very hot oven. Due to the thin crust, most of the cooking is through the dough, by conduction. The hot air above the pizza browns the crust at the edges, and if one is not skilled, everything else.
Most pizza, including most of the US, is really a baked item. The rectangular slices in Italy were a baked item. US equivalent (in NYC) would be a "Sicilian Pie" - which, except that sauce/cheese are default toppings, is breadier and taste quite different. The stuff in the chain stores is, as often as not, not even a yeast dough, but a baking soda horror that passes through an oven on a slow-moving belt. Honestly, for most of the country, people don't know any better. If they did, Dumbinoes, Pizza Slut, and their ilk would have long since been out of business.
And, of course, one of the most important factors: what one is used to.
the "NYC" pizza isn't actually baked. It's placed on the floor of a stone-bottomed very hot oven
This is the normal way of making pizza on the continent, the Sicilian style, put in an oiled pan and then in the oven, is less common (but very nice too, the base gets an oil fry and goes very crispy).
I disagree with 'most of the cooking is through the dough'. I have a wood fired pizza oven myself, and the top bubbles almost as soon as it is in. That is from the fierce heat coming from above )it is a flame grill really). The stone floor is hot too, gives a nice well cooked base you can hold in your hand easily.
My toppings are sparse, a thin tomato sauce, and so little cheese and topping you can see the bread, lightly coloured red, through the topping. Thin base too. Very thin. So it isnt a bread meal, but ultra quick cooked toppings on a thin crust.
Your description of Sicilian style is basically accurate. I know it's baked because of the time involved vs. the Neapolitan style (viz-a-viz, NYC), which is done in a fraction of the time. Also, the latter is not cooked in a puddle of oil. Typically, the oven's in the neighborhood of 300-350C, but the heat source does not directly access the oven contents.
Favorite toppings: breaded eggplant - makes each slice into a glorious merging of pizza and eggplant parmigiana. However, we generally order a plain pie to take out (i.e., sauce+cheese) and add toppings as the mood strikes; commonly, these are typically selected from sliced black and/or green olives, chopped onions, mushrooms, thinly sliced hot peppers (jalapeno, serrano, bannana-pepper, etc., ca. 5K-10K scoville), pepper flakes, oregano, dill (Mrs. Wife's favorite), "pizza pepper", or sometimes best of all - nothing at all.
As for how pizza cooks in your personal oven? That's your oven. Sounds, from your description, like broiling.
I know, I know, my town in the South-West had a lot of drug-traffic too years ago. They had to close a coffee shop as things got out of control, there was a continuous stream of Belgian and French drug-tourists. But things have quiet down now, don't hear much about that. Rumours are that the fantastic indoor Ski-dome in my town was financed with drugs money
(I think thats how its spelt) Has one of the best meals in my life there.
A friend of mine lived in Ejsden, right next door to Vise. They wanted to put a massive 'coffe shop' there, to keep the drug tourists out of Maastricht, the locals just burnt it down every time they started building it.
Ski-dome in my town was financed with drugs money
Probably a rumour, there is one in Vlanderen, forget te name of the town, and one near Thionville too, and they dont sell drugs.
When I watched it the first time, I had to think about what another pilot had said about ducks getting into the turbines: Just some grey smoke for a few seconds.
Fortunately it were just his clothes that really got sucked through the turbine in this case. The intake gets too narrow and he got stuck. His clothes were sucked off and did enough damage for an automatic shutdown and that saved his life.
I'm from such a bad year that I was not even invited to join the Dutch army, that was a big disappointment to me, but now I think it was probably for the best.
Played a lot of Battlefield1942 to compensate
Correct. We have a wonderful woman at work that took TFS training. Just yesterday, we asked her why one of our devs wasn't seeing my latest code commit. After some fussing, she suggested restarting Visual Studio and doing a "get latest" again. Yup, that solved the problem.
She actually is incredibly knowledgeable about TFS, this was one of those "tool flukes."
Compared to tools like SmartGitHg, the UI is incredibly klunky. OK, granted it integrates with the task management / work ID BS that the company uses, which is more incredibly klunky UI implementation, and nobody uses it anyways except to create work ID's and supposedly track amount of work done on a task, which nobody keeps up to date anyways.
So, yeah, there again, I'm complaining more about processes than the tool itself. But still, the UI and UX is so much more inferior than what I experience using SmartGitHg.
a, but ALL tools have some issues. I've used TFS before, and aside from it's hideous web UI, the source control portion VS integration seems to work OK.
Any concrete reasons to NOT use it?
No, there are no concrete reasons NOT to use the thing. TFS works fine. Like any complex system it requires some administration. You're going to get the same response from the development community that you'll get any time you ask them what the best text-editor or compiler is. The latest "fad" among developers for this kind of thing is GIT. You're probably in a shop that has TFS and all the cute answers telling you to switch to GIT are as productive as all the "switch to Linux" crap. All you asked for was books on the subject.
Go to APress.COM and search the titles there. You'll find several pertaining to TFS so you can learn what you need to know.