Out for a walk and a smoke with the old boy.
Quai D'Orsay No. 50
IH N1 (first run from ????)
IHxB01xRAW
Wesco

The Real McCoy's
PIH10ANS
Wesco

Vienna Hotel room pic

Samurai Type I Lot 24
IHJ-118-OLV
Merz b. Schwanen 2S14
IHxB01xRAW
Clinch Boots

My son Maxi has spent almost half a year in Kyoto from October 2023 to March 2024. Mainly to learn Japanese in a language school and to learn more about Japanese life and culture. I picked him up in March and we spent a week in Kyoto together. When we returned home I already knew I would love to come back to Japan as soon as possible. In November we went back for two weeks and did a round trip Tokyo - Nagoya - Kyoto - Kanazawa area - Tokyo.
We did a bit of Tokyo sightseeing, stayed some time in a Buddhist Temple, explored Kyoto by bike, visited many temples, went to tea cermonies, hiked in the mountains around Kyoto, stayed in an Onsen Ryokan near Kaga, hiked through rural Japan countryside and mountains there... and of course lots of Japanese food.

I will add some pics of the trip the next couple of days.

Quick Hotel room mirror pic

Any denim nerds here?

Maxi went for a pair of Lewis Leather Boots

Lunch

The goodest boy turned 11 years today. Happy Birthday Chap!

14 oz broken twill in the house

Some of pictures from Kyoto. We were manly in the North driving around with the bikes to see temples, shrines and gardens.

Autumn foliage has started at many places all over Kyoto. (Maple leaves turning red)

First things first: Tsukiji Market in Tokyo, Seafood haven

@Tago-Mago said in IRON HEART WAYWT - 2025 EDITION:

@Alex hair loss in its hereditary form is correlated with higher levels of androgens, so the only reasonable explanation is that I am supremely masculine

Now we are talking

Ironhearteu.com seems to have some issues

@Alex said in January (FW25) Trade Shows - Berlin, Paris and NYC:

Or Adam C is taller than you..?

🫣

Statement

@AdamC ist either standing on a chair or Josh is on his knees

@Brodie said in Iron Chef WAYCT - What Are You Cooking Today:

Tony Gemignani

Thanks @Brodie will have a look for the Tony Gemignani. My recent game changer was when I switched to Caputo flour. But you are right, there is always a next level...

@Giles said in Bread - What are you baking today…..:

OK. Now need to work on my Focaccia game.....

There are many Forkish recipes that can be easily transformed into Focaccia, Poolish, Biga... (and some good olive oil). The recipes are always for two bread and I quite often make one bread and a Focaccia from the same dough...

@Nocturama said in Iron Chef WAYCT - What Are You Cooking Today:

@Chap - I was discussing this conundrum at the weekend with my nephew - at least in terms of the smaller ovens.

For the record I have a gas Ooni.

My brother has a wood/pellet Ooni, but my nephew was recently gifted a gas Gozney, so he has used both a fair bit.

His thoughts were 1) that having the gas option is so much more flexible/convenient compared to needing to feed and maintain the fire, as authentic as that option may be, but when the pizza cooks so quickly, the source of the flame has negligible impact on the end product (his view), and 2) that the Roccbox has a thicker stone and therefore takes longer to heat up but then maintains the heat better so that you have less wait time (for reheating) between pizzas.

His preference was that the Gozney was the better option for his circumstances.

Your purchasing options may also be swayed by thoughts on pizza sizes - this may be determined by whether you are cooking 1 per person or producing pizzas to share, for instance. My oven is for 12” - I think the larger option gives you more flexibility and longevity, and I would go that route if I was buying again.

YMMV, just try to consider how you’ll use it.

Thank you very much for sharing your thoughts @Nocturama very helpful. My first idea was a wood/pellet Ooni because I thought having a fire is the real deal, more authentic, better results. But it looks like a gas fired oven has many advantages. We do pizza quite often, I want to do make it also in winter without spending too much time outside handling with wood or pellets. I want to have the perfect temperature very quick and I only need it for a short time. We usually make three pizzas in a row sharing them.

What are your favorite dough recipes? @Alex @Brodie @Nocturama ? My go-to is 48 hours Biga which works usually perfect for me regarding my schedule.

Some pics from Kanazawa. Weather was awful there, we headed back to Tokyo two days earlier than planned .

Awesome result @Oaktavia