Tyler Cipriani: pages tagged photos/food
Tyler Cipriani
https://tylercipriani.com/tags/photos/food/
Tyler Cipriani
ikiwiki
2020-06-15T23:59:50Z
Gelée di Pomodoro BLT
https://tylercipriani.com/photos/gelee-di-pomodoro-blt/
Tyler Cipriani
Copyright © 2020 Tyler Cipriani
2020-06-15T23:59:50Z
2020-06-14T15:29:29Z
<figure>
<img src="https://photos.tylercipriani.com/thumbs/3e/5522535a7e298cc3f08eb607adc76b/large.jpg" alt="Small | Large | Medium | Xlarge | Original" /><figcaption><a href="https://photos.tylercipriani.com/thumbs/3e/5522535a7e298cc3f08eb607adc76b/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/5522535a7e298cc3f08eb607adc76b/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/5522535a7e298cc3f08eb607adc76b/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/5522535a7e298cc3f08eb607adc76b/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/3e/5522535a7e298cc3f08eb607adc76b/original.jpg">Original</a></figcaption>
</figure>
<p><a href="http://www.tamareadler.com/">Tamar Adler</a>’s book <em><a href="https://openlibrary.org/works/OL19745541W/Something_old_something_new">Something Old, Something New</a></em> is filled with anachronistic dishes reimagined and revised. Gelée di pomodoro is found in a short section on aspic. It’s a gelatin made from tomatoes, basil, jalapeño, olive oil, and salt.</p>
<p>Balancing this piquant aspic atop sourdough, butter lettuce, and center cut bacon was my contribution. It tasted like summer in sandwich form.</p>
<table>
<thead>
<tr class="header">
<th>EXIF</th>
<th></th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>ExposureTime</td>
<td>1/60</td>
</tr>
<tr class="even">
<td>FNumber</td>
<td>1.8</td>
</tr>
<tr class="odd">
<td>FocalLength</td>
<td>4.4 mm</td>
</tr>
<tr class="even">
<td>CreateDate</td>
<td>2020-06-14 15:29:29</td>
</tr>
<tr class="odd">
<td>ISO</td>
<td>439</td>
</tr>
<tr class="even">
<td>Model</td>
<td>Pixel 2</td>
</tr>
<tr class="odd">
<td>Make</td>
<td>Google</td>
</tr>
</tbody>
</table>
Kettlepizza First Attempt
https://tylercipriani.com/photos/kettlepizza-first-attempt/
Tyler Cipriani
Copyright © 2020 Tyler Cipriani
2020-06-15T23:59:50Z
2020-05-03T18:56:17Z
<figure>
<img src="https://photos.tylercipriani.com/thumbs/2f/91867f51053f50cb42332b30507f8b/large.jpg" alt="Small | Large | Medium | Xlarge | Original" /><figcaption><a href="https://photos.tylercipriani.com/thumbs/2f/91867f51053f50cb42332b30507f8b/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/2f/91867f51053f50cb42332b30507f8b/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/2f/91867f51053f50cb42332b30507f8b/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/2f/91867f51053f50cb42332b30507f8b/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/2f/91867f51053f50cb42332b30507f8b/original.jpg">Original</a></figcaption>
</figure>
<p>First attempt at using my webber kettlepizza to make a pizza on the grill. I think it worked out pretty ok. Shishitos, red onion, and pepperoni.</p>
<p>My pizza dough recipe is straight from Peter Reinhart’s <a href="https://openlibrary.org/works/OL15209619W/Peter_Reinhart's_artisan_breads_every_day">Artisan Breads Every Day</a>.</p>
<figure class="narrow-figure">
<img src="https://photos.tylercipriani.com/thumbs/d0/7cca8449475c50e6bb7f269ff592e4/medium.jpg" alt="Kettlepizza">
<figcaption>Kettlepizza and session lager</figcaption>
</figure>
<table>
<thead>
<tr class="header">
<th>EXIF</th>
<th></th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>ExposureTime</td>
<td>1/192</td>
</tr>
<tr class="even">
<td>FNumber</td>
<td>1.8</td>
</tr>
<tr class="odd">
<td>FocalLength</td>
<td>4.4 mm</td>
</tr>
<tr class="even">
<td>CreateDate</td>
<td>2020-05-03 18:56:17</td>
</tr>
<tr class="odd">
<td>ISO</td>
<td>46</td>
</tr>
<tr class="even">
<td>Model</td>
<td>Pixel 2</td>
</tr>
<tr class="odd">
<td>Make</td>
<td>Google</td>
</tr>
</tbody>
</table>
Quarantine Brisket
https://tylercipriani.com/photos/quarantine-brisket/
Tyler Cipriani
Copyright © 2020 Tyler Cipriani
2020-06-15T23:59:50Z
2020-03-29T18:56:49Z
<figure>
<img src="https://photos.tylercipriani.com/thumbs/f2/aea9f3409fa6c083b8af8f8c8cbd17/large.jpg" alt="Small | Large | Medium | Xlarge | Original" /><figcaption><a href="https://photos.tylercipriani.com/thumbs/f2/aea9f3409fa6c083b8af8f8c8cbd17/small.jpg">Small</a> | <a href="https://photos.tylercipriani.com/thumbs/f2/aea9f3409fa6c083b8af8f8c8cbd17/large.jpg">Large</a> | <a href="https://photos.tylercipriani.com/thumbs/f2/aea9f3409fa6c083b8af8f8c8cbd17/medium.jpg">Medium</a> | <a href="https://photos.tylercipriani.com/thumbs/f2/aea9f3409fa6c083b8af8f8c8cbd17/xlarge.jpg">Xlarge</a> | <a href="https://photos.tylercipriani.com/thumbs/f2/aea9f3409fa6c083b8af8f8c8cbd17/original.jpg">Original</a></figcaption>
</figure>
<ul>
<li>8 lb brisket</li>
<li>Morton’s Kosher Salt + Black pepper about 50/50</li>
<li>Hickory wood</li>
<li>Start spraying brisket with beer after 3 hours</li>
<li>9am–3pm on smoker, tried to maintain 250°F–275°F</li>
<li>Kept fire vent open all the time, aiming for complete combustion, opened firebox door when it got too hot</li>
<li>When I couldn’t raise the temp, I had to empty the ashbox and start new coals</li>
<li>Stalled at 170°F for last 2 hours (between 170 and 173)</li>
<li>Pulled during stall, wrapped then moved to the oven</li>
<li>Moved to oven at 265°F</li>
<li>Bark didn’t look very dark when I pulled it, but got plenty dark in the oven</li>
<li>Too salty, other than that: perfect</li>
</ul>
<table>
<thead>
<tr class="header">
<th>EXIF</th>
<th></th>
</tr>
</thead>
<tbody>
<tr class="odd">
<td>ExposureTime</td>
<td>1/17</td>
</tr>
<tr class="even">
<td>FNumber</td>
<td>1.8</td>
</tr>
<tr class="odd">
<td>FocalLength</td>
<td>4.4 mm</td>
</tr>
<tr class="even">
<td>CreateDate</td>
<td>2020-03-29 18:56:49</td>
</tr>
<tr class="odd">
<td>ISO</td>
<td>210</td>
</tr>
<tr class="even">
<td>Model</td>
<td>Pixel 2</td>
</tr>
<tr class="odd">
<td>Make</td>
<td>Google</td>
</tr>
</tbody>
</table>