Unclasses

Hi Guys – The recipes from the class can be found here: https://docs.google.com/document/d/1sCRpWoZQy-zrbS5eodoVGi6Xqq_MDcUB-3QKabDtVZw/edit?hl=en&authkey=CLDahZML

Enjoy!

Thanks to everyone for coming, bringing tasty goodies and good conversation. I hope you all learned a little bit and the full instructions will be posted on a Google Doc very shortly. In the meantime, if you need some help, feel free to add me on Facebook or email me. If you’re a true DIY’er, I got my initial cheese making supplies from here: http://www.cheesemaking.com/ Have fun!

Great times today – thanks to all that came and contributed, and of course to Ben for leading the class. Here are a few photos from the affair. Notes to come in the next few days.

http://www.flickr.com/photos/sarabi/sets/72157626038849803/

sadly, i’m still getting over a gnarly lung infection, so i, too, will need to pass on this one… sorry for the late notice.

I’ve come down with a cold, so need to sit this one out. =(

Hi everyone! I’m looking forward to making some pizzas tomorrow. I made the first batch of mozzarella and used the whey to make the first batch of dough. I had about 1/2 gallon of whey left over, so if anyone wants the extra whey tomorrow, bring containers.

Please try to arrive by 2pm as the cheese will only take 30 minutes to make and if you’re late, you will miss it. No bother – dough from whey and pizza making are the next steps before we eat. We should have more than enough pizza for everyone, but I’m only providing toppings to make Margherita pizza Napoletana style. If this isn’t your preference, I apologize.

Things you guys need to remember and to bring:
1. Drinks (wine, beer, juice, whatever)
2. extra toppings (I have fresh tomatoes, basil, arugula, oyster mushrooms and luciano kale. I’ve asked Rahmin to pick up anchoveys, but I’m not 100% he will do this :). If you guys have other ideas for one pizza, make sure to coordinate on this list so that we don’t have people bringing too much stuff.
3. Sides – I’m only bringing the pizza. If you guys want other things to eat/share, please do so.
4. If you bring wine, beer or a side dish, this won’t concern you. If you don’t want to bring something, at least bring $5-10 for a donation to cover the costs of the cheese, crust and energy being used during this class.

I’m looking forward to hanging out and getting our hands dirty with milk and flour!

hey ben/everyone – look forward to the class this Sunday. I’m at 1084 shotwell, a short walk from 24th st BART. 415.336.6389 – rahmin

Let’s do Feb 27th at Rahmin’s house. Let’s start in the afternoon. How’s 2-3pm for you, Rahmin?

Sounds great! Count me in! Keeps us posted when the date is set, etc!

Hey Ben – awesome. Stoked for the class. Both Sun 2/27 and Sat 3/5 work. Ben – why don’t we just go with Sunday since that’s easiest for you.

Happy to host at my place but the other spots sound great to – totally up to you Ben. We have a big kitchen for demos and can seat 10.

- rahmin

I’m completely open Feb 27, and March 5 I’m free during the day.

It sounds like we’re good, but my place is also available for hosting, and has a large kitchen.

Rahmin has offered his apartment, but if you guys have the stone, etc, that would be great. Using a stone is great, but good pizza can be made in any number of ways. I’ve done grill-pizza which has turned out great as well. The stone is typically a no fail way to awesome crust, so let’s do that.

Rahmin – do you want to comment on choice of location?

Thanks for initiating this again. I have an ongoing rehearsal on Sunday from 1-4pm, but could do after. Alternatively, Saturday do not have anything as of yet. My roommate (Joel, who is also in this group) and I could probably host it if we need a space. We have a pizza stone and paddle.

Alright, folks. Pizza is in season. I’m going to propose two dates in which we should attempt to get as many of you as possible to attend. Please let me know your status so we can get a head count, etc.
The two best dates for me are Sunday, February 27th or Saturday, March 5th. If the majority of people cannot meet on those specific days, but are available on another day that weekend, let’s try to do that instead. Sunday is better for me because I have to make cheese and bread a day in advance so that I can show everyone how to make stuff, and so we can eat at the same time!

Hi guys! I’m sorry it’s taken me so long to get back to all of you. I recently moved to a new apartment and have been waiting to get stuff in order to be able to teach a class such as cheese and pizza!

So, my friend, Vera, is a fantastic cook (she helped kick this place off: http://sananselmofairfax.patch.com/articles/eco-friendly-food-and-wine-at-123-bolinas) may be helping me teach the class. If this is the case, are any of you opposed to traveling to Alameda for an afternoon sometime soon?

If not, I’ll have to do it in my little apartment, which can fit maybe 4-5 people learning in the kitchen. I can do two sections, but then the question is who comes to the first?

Lastly, are weekends ok with everyone? Is Saturday or Sunday better?

I have a pizza stone if needed…

Hi Emily,

I’m going to make some mozzarella and dough a day earlier, so that the dough has a chance to connect its gluten properly, and then make another batch of mozzarella and dough (for use the day after the class) so that I can show everyone what I did the previous day. Depending on the number of people, we’ll need 2-4lbs. of cheese, 1lb of mozzarella ~= 1 gal of milk, and the whey is enough to make LOTS of dough, but we’ll only use what we need.

Wondering… Will we be making the dough and the mozzarella? Or simply using the dough you’ve already prepared and cook the pizzas?