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When was in the big corporate rat race 30 years ago, I always used some movie star’s photo on my resume. I also used stock photos of other people for my wedding photo album. Cough, cough…

I can get them here for about 21,000 yen. That was about $175 a few years ago, but is now about about $262. The cost here has been flat, but the exchange rate has changed since the dollar has devalued so much. Doesn’t that seem strange since the paper has to be imported, the ink (soy ink) is...

I’m a little surprised. People in the printing business must make a killing in the U.S. now. I live in the most expensive place on the planet and I can get 5,000 postcards printed for less than any price in this thread. Maybe it’s time to get out of the pizza business and get into the printing...

Yes, the “need sugar” thing is a myth. You don’t need sugar if you use your dough within a couple of days. You’ll usually need a little if you are trying to extend using it (in a cold/refrigerated) growth cycle into the 3rd day. Yeast works just fine until about the 72 hour mark. If you don’t...

Am I wrong about cheese contributing to mold in sauce? I’d appreciate your ideas. I get it after about 2 days, if I use cheese. My refrigerator is set to 2C. The finished sauce is stored in a large plastic tub, cleaned and alcohol is used before introducing the sauce. Sauce is mixed in a...

Apparently the plant cell structure breaks open at 160 degrees to release the flavors more. Please try it and see, Nick. I’d be interested to hear if you notice the difference.

Pizza sauce is very individual. Everyone seems to have their own ratios of “stuff” in it. So here are my thoughts on it. Everyone else will have their thoughts. I’m not a fan of adding water or using a ready-made sauce as a base, since it already has spices and herbs in it. I’m also not a fan...

Here’s a shot in the dark, since we don’t know your dough recipe or prep process: If you use sugar in your dough recipe, cut it down or out. Sugar makes it brown faster. You can wipe a little EVOO on your dough edge before you pop it in the oven. That will retard browning, too.

I considered posting once about the differences in regulations between the U.S. and other countries, but decided against it. You’d just get angry if you knew how easy it is to start a business in some other counties. As an ex-pat for 20 years, I’ve seen both sides…

I use scooters. We call them bikes here, though. There are no problems at all with pizza shifting. Doesn’t happen, Dave. They’re very convenient, easy to use to get around in rush hour traffic, take up less space parking and are very economical compared to cars. I have two and three wheel types.

Well, those health departments must be entertaining places to work. It would be like living in a movie that was a cross between “Groundhog Day” and “Dumb and Dumber.” It would be non-stop, relentless, dumbness. 😃

Thanks for keeping us informed. I look forward to hearing about your 1st year results. Continued good luck!

Well, looks like enforcing a rule that English is the only language except with customers that need help would make all the problems go away. Good luck and hope you get it all sorted. (Hopefully your Spanish-speaking customers won’t walk out and never come back when the staff turns around and...

You need to know if your hunch is correct, or if you’re just misinterpreting body language. I don’t know how you can make the right call without that information. You’re flying blind in this. I would say that you need to get the facts. If you’re set on this and are only looking for confirmation...

Could you post a photo when you get some time, Indie? I’m not sure what you mean by “braid” if the shell is round. Do you roll it up a little first, cut out the center, make a cut in the dough in one place, then braid the two ends? Thanks!

I agree, also. I’ve never seen any data to back up a claim that customers prefer some brand of cheese or other topping on their pizza. I don’t think the average customer could correctly determine a cheese brand by a taste test if their life depended on it. We have to care about how it tastes...

Have fun. Thai people are wonderful. I’m sure you’ll enjoy it. I go to a little island called kosamui, about a 45 min flight south of Bangkok. I love hearing the waves lapping on the beach just a few steps away from the cottage as the salt air wafts in through the windows.

I have no opinion on anyone’s choice in this. I am, however, shocked at the state of your society.

Here is an online conversion with the density of many cooking ingredients: http://www.onlineconversion.com/weight_volume_cooking.htm

How times have changed. A deck oven is now considered “other…” :lol: