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Got a beef, compliment or suggestion? Send us your letters! This is your chance to let us know what you think about the current state of the industry, give us feedback on topics you would like to see in PMQ or just voice your opinions... If you would like to send a letter to the editor, type it up and email it to tom@pmq.com and put Letter to Editors in the subject line or mail it to: PMQ’s Pizza Magazine ATTN:Tom/Letter to Editor • 904 N. Lamar Blvd. Suite 2, Oxford, MS 38655. We look forward to hearing from you, our readers!
Garlic Knots Recipe
Dear PMQ,
In the March issue , you answered a letter from Dan about dough storage and garlic knots. What are garlic knots and do you have a recipe? Thanks.
Jake
Garlic knots are commonly sold as appetizers or as you would sell garlic bread or bread sticks. You see these a lot when you get up on the East Coast, especially in the New York area. Here is a Tom Lehmann recipe: To make the garlic knots, scale dough pieces at 1.75 to 2.5 ounces each, depending upon how large you want them to be. Form the dough into balls and place onto sheet pans. Toss a little dusting flour over the dough balls and cover with a plastic bag. Set aside and allow to rise until the dough can be easily rolled under your hands to form a long string (actually called a rope) about eight to 10 inches long. Tie the rope of dough into a simple, single knot (just like the first step in tying your shoe laces). Place the formed dough piece onto a screen or a sheet pan lined with baking paper, or even just a lightly greased sheet/baking pan, and brush the rolls lightly with a commercial garlic flavored oil and set aside to proof/rise for about 30 to 45 minutes. Brush again with the garlic flavored butter and bake at the same temperature as you bake your pizzas, this should be at 450˚ to 550˚F. Bake the rolls until they are lightly browned, remove from the oven and sprinkle with a blend of powdered Parmesan and Romano cheese. Serve immediately.
It’s a Hit
Dear PMQ,
Your PMQ Magazine was such a hit with my partner that I have totally lost custody of it before I could read all the great articles. One of my partners, Jeff Mincheff, is an auto racer and a collector of vintage gas and oil memorabilia. He has so much antique neon, gas pumps, motorcycles and autos that he bought a warehouse building here in Portland, Oregon, to keep his collectibles and to convert into a living space too. We also own a bar here in Portland, Kelly’s Olympian, which we’ve filled with vintage motorcycles and neon (www.kellysolympian.com). Last week, when I showed Jeff the article about the new pizza motorcycle, he grabbed my book (promising he would return it the next day), because he wanted to read all about this new bike. Well, I’ve yet to see it again - probably never will. I wondered if there is any chance I can get another copy. There were so many things I wanted to read in there. I just don’t have the heart to ask Jeff to give up the other copy.
Sharon
I am glad to hear you enjoy PMQ’s Pizza Magazine. Do us a favor and try to snap a photo of you and Jeff with his racecar holding a copy of PMQ so we can publish it as one of our “Where Are You and PMQ?” photos. In the meantime, I have a fresh new copy of the last issue, along with the most recent issue, in the mail and coming to you right now. Good luck and let us know if there is anything else we can do.
Standing Tall
Dear PMQ,
Great article on Staff Sgt. Robert Doughty (April 2007 issue). As a veteran myself (Vietnam), I know that military veterans can transition into rewarding careers in civilian life. I also seek out veterans to attend AIB’s 11-week Maintenance Engineering course or the 18-week Baking Science and Technology course.
Ken
Thanks Ken. Just speaking with Robbie was inspirational and I hope I did his story justice. There are a lot of guys out there doing a job a lot of us don’t want to do and have sacrificed a lot, as well as many other individuals like the owner of Little Caesars who are doing little things to help. I hope that other operators will read his story and use it for inspiration when they are working those long hours and wondering how they will get through the rough times.