“Today, KTS has a strong sales organisation with distribution through its own branches and authorised Stihl servicing dealers. Apart from chain saws, KTS began at an early stage to offer other hand-held outdoor power tools such as brush cutters, sprayers and palm cutters.
JD: With a stone oven, the heating elements are usually inside the stone itself. Once the stone heats up, it holds the heat for a long time. The stone should not smooth and have a rough surface, which allows the air to circulate underneath the bottom of the pizza; a perfectly flat surface might have hot spots. Wood-burning ovens are used more for the Neopolitan-style pizza where you need to have more highly trained staff operate the oven. In a wood oven, the pizza cooks very quickly, in about two minutes, and you have to move it around, but they also have wood-burning ovens where the actual inside of the oven where you cook the pizza rotates. This simplifies things a bit for the user.
Chemist Warehouse is gearing up for two of the biggest brand activations in Australian sporting history.
“I want to be unique, that’s how I ended up creating these type of pizzas,” said Josh. “These ovens can add a flavor all their own, like when you put something like andouille sausage on a pizza and it gets kissed by that oven with a hot sear and you have a whole different flavor.”
There’s more: these “shell” seats weigh even less if the backs don’t recline. Fixed seatbacks are more and more common – one manufacturer even uses the euphemism “prereclined” in promoting its version. Even if you don’t get stuck with one of these, the so-called recline on many long-haul coach seats is so minimal that it offers no real relief to the spine.
It’s an idyllic Thursday night in the city, and I’m spending it with La Morra, an irreverent Neapolitan pizza pop-up from partners Zach Swemle and Marlee Blodgett. It’s been a whirlwind five years for the two. The couple met and promptly fell in love in New York City while working at chef Danny Bowien’s Mission Chinese Food offshoot Mission Cantina. (“If you want to talk about destiny, our first time we ever hung out after work at Mission, we talked about opening a pizzeria,” Swemle tells me.) It was after an Italian vacation—which included a frantic 48-hour tour of Naples via five straight meals of pizza —that the two decided to decamp for the wide-open spaces of Charleston in 2016 to build what would soon become their livelihood: a 2,800-pound oven on the bed of a trailer with an axle that holds a maximum of 3,000.
New Haven StyleWhite Pie Pizzeria1702 Humboldt Street 303-862-5323 Strange at is may seem that Denver could have two distinct pizza styles from Connecticut, White Pie specializes in New Haven pizza, which is much different than what’s served at Papou’s. The hand-tossed pizzas in this Uptown eatery are baked right on the stone floor of a wood-burning dome oven, resulting in a piping hot, asymmetrical pie. Brothers Kris and Jason Wallenta opened their hip joint in 2017, giving ever-hungry pizza hunters something new to devour. Classic New Haven pizza is a riff on Neapolitan pizza, though in Connecticut the pizza masters prefer coal as their fuel of choice. At White Pie the brothers use wood, which gives the pies a smoky campfire char, in the best possible way. The pizzas look dark but don’t taste burned; they’re just cooked extremely hot and fast. Try this style topped with cured meats, hot honey, peppers and dollops of bright cheese.
The patio at Echo’s Pizza, a new eatery on Banks Street in Mid-City for pizza, small plates and an outdoor atmosphere.
The New York Times reports that both Democratic and Republican operatives are seeing “a late shift toward Democrats” in their internal surveys of House races. And public, district-level polling from the Upshot/Sienna College is consistent with that story. As Nate Cohn writes:
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:
“Car sharing and electrification are highly important developments in the world’s largest auto market. Additionally, the needs and individual style preferences of Chinese drivers have become more diverse due to an increasing number of female drivers and senior drivers,” said Zhang Fan, Vice President, GAC R&D Center. “BASF’s innovative materials enable flexible design and extended functionalities that best serve the different styles in our concept vehicles.”
Stella ArtoisCafe Artois, 364 Main St., 11 a.m.-3 p.m. Friday; 11 a.m.-2 p.m. Saturday; 11 a.m.-3 p.m. Sunday An official sponsor of Sundance, Stella returns to host its café lounge, where Stella Artois and Cider Hot Toddys are on the menu, along with programming focused on women and social change.
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