Figure 1. A map of Versailles, Ile-de-France. The path of a six and three quarters mile (10 and three quarters kilometer) walk is indicated. About 13500 steps and 292 feet (89 meters) elevation over four and three quarters hours, (two hours moving).
Figure 1. A map of Paris, Ile-de-France. The path of an eight and a half mile (13 and three quarters kilometer) walk is indicated. About 17200 steps and 410 feet (125 meters) elevation over five and three quarters hours, (two and three quarters hours moving).
Figure 1. A map of Paris, Ile-de-France. The path of a two and a quarter mile (three and a half kilometer) walk is indicated. About 4300 steps and 20 feet (six meters) elevation over 17 and three quarters hours, (three quarters of an hour moving).
Figure 1. A map of Paris, Ile-de-France. The path of a four and a quarter mile (seven kilometer) walk is indicated. About 8700 steps and 157 feet (48 meters) elevation over four and a quarter hours, (one and three quarters hours moving).
Figure 1. A map of San Francisco, California. The path of an eight and a quarter mile (13 and a quarter kilometer) walk is indicated. About 16500 steps and 253 feet (77 meters) elevation over two and a quarter hours.
Figure 1. A map of San Francisco, California. The path of a two and three quarters mile (four and a half kilometer) walk is indicated. About 5600 steps over two and three quarters hours, (one hour moving).
Figure 1. A map of San Francisco, California. The path of a two and a quarter mile (three and a half kilometer) walk is indicated. About 4400 steps and 427 feet (130 meters) elevation over one and a half hours, (three quarters of an hour moving).
I really wish every recipe, but especially when fermentation, searing, boils, and active stirring are involved, were presented in expert tables of activity, duration, attention, and finally instruction, all preceded by plating time estimate. I keep all of mine in AnyList and I’m going to start appending this kind of information to the top of each, starting with when I need to have started today’s focaccia.
"Begin $interval prior to serving.
Bowl fold, two minutes, attentive, blah blah blah."
Had nearly 5 hours of meetings this afternoon with no time to ball tonight’s neapolitan pizza dough, which I haven’t made in a month or two because Iv’e been working on 20" NY styles, but I did get it out off the fridge in time to warm up
so as per, the first one I mindlessy stretched like it was tight and instantly had a razor thin 16" mess I couldn’t even get on a peel
the second one I was “careful” and holed in the oven
the third and fourth I just patted flat and baked and they were OK
noticed a fav new spot (Hi-hat in SF, be warned, a little on the pricey side) uses a lot more sauce than I do, I leaned that way tonight, the fam liked it.
anchovies, mozz, san marzano, olive oil, salt
could have doubled the anchovies
Figure 1. an irregular shaped Neapolitan pizza on a stainless steel 12” plate, topped mostly with red tomato sauce, eight white circles of mozzarella, and four anchovy filets.Figure 2. close up of a slice of pizza, the crust is consistently one mm of bubbles thick.
Figure 1. A map of Oakland, California. The path of a one and three quarters mile (two and three quarters kilometer) walk is indicated. About 3500 steps and 39 feet (12 meters) elevation over one and three quarters hours, (half an hour moving).