marnieshure
Marnie Shure
marnieshure
Marnie Shure is editor in chief of The Takeout.
Jan 15
6

As a vegetarian, I honestly do sometimes. It’s been like 15 years, and once in a while, I want a damn cheeseburger without eating an animal. That being said, I agree with you entirely. There are plenty of vegetarian foods that will fill you up, give your palate a hug (or a kick if you prefer), knock you out for the Read more

Jan 15
2

I use inexact rule I call the 20% rule. I got it from the public health world. If they want the public to do a thing, like cut down on salt intake, it works sort of like this. 20% of people will do it as soon as they hear the advice in the news or on Good Morning America or whatever. 20% of people will do it once they Read more

Jan 15
3

I have a simple rule......I try not to eat things when I am not entirely sure what they are. Needing a lab to spot the differences puts it pretty high up there you know?
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Jan 15
3

Good!  I’ve been saying for years that the most awful thing about the movie Julie and Julia is that it robbed the world of a full length exploration of Julia Child’s fascinating life.  It’s about time that was corrected.  I will definitely be watching this.

Jan 15
5

I’ve eaten enough variety of Impossible products to be swayed as far as flavor and texture. It’s simply down to cost for me at this point. Read more

Jan 15
1

Our oven is unable to go above 450 degrees (it’s old and broken). How do we adjust crust thickness and cooking time for this? I’ve noticed we can’t use practically any wet toppings, like fresh mozzarella.

Jan 15
4

Finally, a series about royalty that I will watch.

Jan 14
1

I’ve always wondered: does using a pizza stone really make a big difference? I know you’re suppose to put it in the oven to get really hot (this being the only way it really works?) before putting your pizza on it, but this is a step that for whatever reason seems like one too many for me. Particularly if you’re Read more

Jan 14
3

Absolutely! I actually take the parchment out as soon as the dough firms, so I get more of a crisp. But so much better than excess flour or cornmeal on the bottom of my pie.

Jan 14
1

I don’t know what kind of vegan melting cheese you can find - I would be more inclined to adapt a Pissaladière or Flammkuchen recipe than a Pizza one.

Jan 14
2

I’m no chef, but I do know one thing. I like your straightforward article title. lol

Jan 13
1

We have a metal pizza pan that we got a restaurant supply store. Makes perfectly crispy crust, easy to clean, not heavy. Pizza stones are unnecessary.

Jan 13
1

Could you do a dive into grilling pizza. We do it a few times every summer and each batch is a little different.