Entries tagged with 'pizza'
Page 4 of 7
Earlier this week, Serious Eats overlord Ed Levine arrived at the office with a new brand of frozen pizza he had just found. "It's a Neapolitan-style pie imported from Italy," he said. "It's supposed to be great." I had my doubts. I stopped looking for a "great" frozen pizza long ago. When it comes to an iced slice, I like it cheap, fast, and easy, with cheap being the operative word (frozen pies are always fast and easy). So Ed was toting a boxed Margherita pizza from Pelle. "Frozen pizza from Italy?" I asked. "What's the point? And, how much did it cost?"...
Continue reading »
It might be high in antioxidants, but this pizza crust, developed at the University of Maryland, seems like it would be low in deliciousness: University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise. It actually turns out that the "higher temperatures" cited were between 400 and 550°F, which isn't all that out of the ordinary for most pizza ovens. What's interesting here is whether this effect occurs in whole-wheat pies cooked in high-heat pizzeria ovens. [via Cyrus]...
Continue reading »
Johnny's Pizzeria | Mount Vernon, New York A few months ago Serious Eats managing editor and fellow pizza lover Adam Kuban linked to that insane kazillion page post about trying to replicate the pizza at Patsy's, one of New York's oldest and finest pizzerias. I marveled at the guy's obsessiveness, and I loved the post, but what really intrigued me was his list of favorite pizzerias. There were all the usual suspects (Lombardi's, Totonno's, John's), but there was one that I never heard of, Johnny's Pizzeria in Mount Vernon, New York, a suburb just north of New York City. A couple of weeks ago, I organized a Serious Eats road trip with Adam; SE general manager Alaina Browne; our phenomenal...
Continue reading »
There's a theory to which many people I know subscribe which basically says that any delicious food can only get better if you coat it in a tasty batter and then deep-fry it. Well, FHM got Food Network host George Duran to try it out by submitting five classic comfort foods to Trial By Fryer: White Castle sliders, microwave pizza, hard-boiled eggs, gummi worms and chocolate chip cookie dough. Four out of the five did well, but you might be surprised which food came out tops and which one was a let down. I know I was!...
Continue reading »
Food & Wine is actually my guilty pleasure food glossy. I know it's style- and star-driven, but it's a very well put together magazine whose editors execute their vision very well. That said, the "Taste Tests" in the front of the book almost always wimp out. I'm sure the reason is that they don't want to piss off any present or future advertisers, but the result for me is that I don't believe a word that's said in them. They tasted frozen pizzas in the April 2007 issue and reported on three, Amy's, American Flatbread, and Stouffer's French Bread Cheese Pizza. In a shocking development, they liked them all. If you need further proof that Food & Wine wimps out...
Continue reading »
Forget 30 minutes. Serious Eats's resident pizza freaks, Ed Levine and Adam Kuban, take overnight UPS delivery on a pizza from
Apizza Scholls, one of the most popular pizzerias in Portland, Oregon.
Continue reading »
Yesterday's Question of the Day was about food-themed tattoos. How apropos that today I see this pizza tat. The proud owner, who resides in Wales, did it for charity and to mark the opening of his new take-out pizza joint. Man has pizza tattooed on head [CBBC Newsround]...
Continue reading »
In the New York Times's city section yesterday there was a little piece on bars that are offering free food to lure drinkers. The Times mentioned the Alligator Lounge and Capone's as the bar purveyors of free pizza. I noticed that the paper of record rendered no judgment on the quality of the pizza. I have two questions for serious eaters: Is this something happening all over the country or is it just limited to hipster bars in New York? And is the reason this is newsworthy is that they're not just serving free food at happy hour but rather all through the night? Serious Eater and pizza maven Adam Kuban has had the pizza at the Alligator Lounge and...
Continue reading »
Noooooo!!!!!! Slice reader Gabriel S. just emailed me: "Went by Di Fara looking for a slice today and saw that they were shut by the board of health yesterday. Do you have any details?" I just called Dom DeMarco proprietor of legendary Brooklyn pizzeria Di Fara. He was at the restaurant, and he confirms that the Department of Health has closed the place "for little things." "They say I've gotta wear gloves now—and a hat," Mr. DeMarco said. "It's all little things, like everybody else." Despite the crap news, Dom seemed pretty chipper, taking things in stride. "I'd only wear a hat if I were bald. I'd rather pay the fine than wear the hat." Mr. DeMarco estimates he'll be...
Continue reading »
Lots of great pieces in the Chicago Reader's recently released yearly food issue—a guide to subscription farms for those who want to eat local, where to shop for ethnic groceries to diversify your larder, and the requisite Top 50 Restaurants as chosen by their readers—but the best by far is Nicholas Day's cover story on chef Michael Altenburg, whose soon-to-open pizzeria Crust will be Chicago's first ever certified organic restaurant and only the fourth in all of the US. Why so few? "Before a restaurant can flash the USDA organic seal, an inspector has to check the provenance of every ingredient in every recipe, which means chefs can’t be nearly as flexible. "Let’s say you’re Bill the Tomato Grower and...
Continue reading »
