Insanely Hot Oven Makes Pizza in 45 Seconds: Avidan Ross on Food Hacking | S/S Oil Sprayer & Vinegar Bottle Sprayer

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SPTD holds the strong belief that as compared to solely enhancing physical attributes, the quality of life for seniors can be better cultivated through the fostering of their mental wellbeing. Introducing MoBiLET in 2014, it aims to eliminate the adverse perceptions associated with wheelchairs and transform it from a basic type of transportation into a form of artistic self-expression.

This liquor store at 5980 S. Yale Ave. made headlines when it was one of the first to close after new liquor laws went into effect Oct. 1.

One should never read too much into early voting totals, which can’t say how people are voting (only what party they’re registered with), nor whether parties are bringing out new voters or just spending their Election Day votes early. But to overcome his consistent deficit in the polls, Beto O’Rourke needs an unusual turnout pattern — one that defies the likely voter models that all the pollsters have been using. And the surge in early voting keeps that hope alive.

Mr. Nice Guys still has a food truck and has a new concept at Mother Road Market, 1124 S. Lewis Ave., called Nice Guys Shrimp Shack with fried coconut shrimp.

ProBasics Transport Rollator Walker With Seat and Wheels – Folding Walker And Transport Chair, Burgundy

“At Chemist Warehouse we take pride in supporting Australian sports at every level and we are thrilled to be providing everyone in attendance with wellness solutions to get them through the big day.”

Theatrical Releases and Independent FilmTHR Studio, 692 Main St., 5-6 p.m., reception 6-8 p.m.THR and the National Association of Theatre Owners team for this panel about the importance of theatrical release for indie films. THR editorial director Matthew Belloni moderates.

@Justin yeah, a good way to bake pizza is the self cleaning mode of ovens. But most/all ovens lock the door doing that cycle, you need to cut off the locking hook or do other modifications to use that. Jeff Varasano does this for his home oven: http://www.varasanos.com/pizzarecipe.htm

Every menu at Ken’s Artisan Pizza lets you know the tables and bar were fashioned out of Doug fir salvaged from Portland’s former "Million Dollar Playground," the Jantzen Beach Amusement Park. That fun fact should prime you for the thrills of the sometimes unexpected flavor combinations coming out of dough master Ken Forkish’s Le Panyol oven. While it’s easy to go straight for the pies with their charred and chewy crusts, start with seasonal vegetables ($12) that also get a turn in the wood-fired dome for a quick singe before they’re lightly dressed.

The old rusted oven at Hail Mary Pizza runs inconsistently—Wilcox likes his pies baking at somewhere between 575 and 600 degrees, which the oven usually obliges—and it was once the domain of the Morra family (no relation to La Morra). The Atwater Village nook that Hail Mary occupies was built in the 1930s, and for two decades, from 1987 to the mid-aughts, it was the home of Osteria Nonni, an Italian restaurant run by Pasquale Morra, a Southern California restaurateur and native of Naples. Odds are the old purist wouldn’t condone what Swemle and Blodgett and Wilcox have accomplished with their respective pizzas. A 1991 Los Angeles Times interview with Morra puts into perspective the strange cultural shifts that were happening with L.A. pizza and the conflicting sense of wonder and revulsion:

BD: Traditional deck ovens require a lot of user input to produce great pizza. This is time-consuming and not cost-effective. Conveyor ovens are a good product, but will struggle in any operation that does pizza in considerable volume, and they lack the quality crust cooked on real Italian brick.