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BKMatt

  • Location: Brooklyn

Brooklyn: New Franny's Going Strong

@epizzazz: They look like Mugnaini.

Dear Local Pizzeria: Ranch is NOT Tuscan.

There must be a demand for this kind of atrocity if it showing up unsolicited as a slice. I think that speaks more about the clientele of this place than the establishment itself. If people are willing to pay for limp pizza why not give it to them. I am not excusing the pizzeria for appealing to the lowest common denominator, but it should not be completely at fault.

The Vegetarian Option: Dependable Middle Eastern at Waterfalls Café in Cobble Hill

I love Waterfalls and the guy that is always in the dining room (owner?) is always friendly and ready to help you with some suggestions. I LOVE the muhammara. Sure, it looks like the red paste they are eating in Space Odyssey, but man is it great!

Brooklyn: New Franny's Going Strong

I wouldn't say anything here is expensive and you have to take into consideration the renovation of a prime location. It looks more like it is priced for what the market/neighborhood will pay for it. I would rather get a heftier terrine with nicer cuts at Bar Boulud for $12, but thats just me. The pizza looks solid!

Top This: The Hellboy (à la Paulie Gee's)

@pauliegee: Does the attachment ever get in the way during peak volume?

I have never heard that law before and if that is true I know plenty of people who are in trouble. Most ovens have the same UL classification as a fireplace so I think people assume the law allows full wood use.

Top This: The Hellboy (à la Paulie Gee's)

Spicy and honey is an amazing combo!

In slide 7 what is that tube coming out of the floor of the oven? I have used several different Neapolitan made ovens and I have never seen that!

Saveur Magazine Releases Special Pizza Issue

@Lou T: You are right. The dough recipe looks more like NYC style or something along those lines. The semolina is strange too. I wonder where they got these recipes from because Roberto Caporuscio does not make dough like that.

Los Alamos, CA: We Try Every Pizza at Full of Life Flatbread

Is this related to American Flatbread or Flatbread Co? The oven is identical down to the center fire channel. Most or the pizzas have similar names and toppings.

The Great New York Banh Mi Hackathon

This just blew my mind. Even though he Banh Dumpling didn't work right it is genius. How about Rubirosa mozzarella sticks inside?

Top This: Baby Sinclair (à la Roberta's)

That pizza is one of the best on the menu.

My Pie Monday: Kung Pao Pizza, BBQ Pulled Pork with Mango, Bacon Jam, and More!

@SonnyC79: Honey, Jalapeno, Pepperoni is my favorite combo! Looks so good!

@scottd: Perfect looking pizza! what kind of oven do you have?

Poll: What's Your Favorite Non-Mozzarella Pizza Cheese?

@WaxBrain: Thanks for being on the side of Modern as the BEST NH pizza. I don't know why everyone is so enamored with Pepe/Sally.

Poll: What's Your Favorite Non-Mozzarella Pizza Cheese?

If I can't get Fontina I will shamefully use American to get similar creaminess. I also like the provel at Speedy Romeo!

Atlanta: Pizzas That Stuff and Stuffed Pizzas at Baby Tommy's Taste of New York

"showed not the blistered leopard-spotting of a fancypants pie, but a uniform deep golden brown bestowed by a New York minute spent in their Baker's Pride commercial ovens." - Trying to defend a poorly cooked pizza by saying that it is different class of working man pizza does not un-burn the bottom. For this type of pizza the top and the bottom should be about the same color.

Poll: Pizza Twirling, Ridiculous or Ridiculously Awesome?

It takes amazing talent to manipulate a soft circle in that way, but I do not believe the twirl makes for better pizza. It is in the "Sell the sizzle, not the steak" category.

Poll: What's Your Approach to Topping Homemade Pizzas?

I eat with the season because I have different pizzas to look forward to at different times of the year. You should always have fun topping pizza!

Bradley Beach, NJ: Thin Crusts and Thin-Sliced Meatballs at Vic's

I have only seen the olive mix once before and I think it is genius.

Poll: What Pizza Style Are You Most Thankful For?

You have a picture of the Colony Grill bar pie with hot oil and a stinger pepper. Where is the Bar pie option!? I will most likely go there on Wednesday if I can escape from the family.

@Machineman: The Buffalo pie looks amazing!

First Look: Brooklyn Central in Park Slope

@AK we are not planning to open for lunch but that may change in the future if we encounter enough demand.

@godot Please come in and judge for yourself. I love pizza and I am trying my best to make quality pies.

First Look: Brooklyn Central in Park Slope

We are not open for lunch but we have started brunch on Saturdays and Sundays. I hope to see you all very soon, and thanks Mike R for coming in to talk pizza with us.

This Is What Hippie Pizza Looks Like

Hippie Pizza is going in my vocabulary.

My Pie Monday: Chile Verde, Bresaola, Blueberry Pizza and More!

Chorizo cups I mean

My Pie Monday: Chile Verde, Bresaola, Blueberry Pizza and More!

Pepperoni cups make me smile!

My Pie Monday: Garbage Pizza, Pistuccia, Chopped Onions, and More!

@Imwalkin: I am glad there is another person out there that puts sauce on a quattro formaggi!

My Pie Monday: Mortadella, Onion Jam, Avocado BLT and More!

Flowers on pizza? Yes please.

BKMatt hasn't written a post yet.

The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home

These days, pretty much every Indian restaurant in the United States prominently features Tandoori Chicken on their menu in varying degrees of quality. At its best, it's incomparably juicy, mildly spiced, with an intense hit of smoke. Served simply with sliced onions and a squeeze of lemon or lime, it's good, honest, simple cooking. But more often than not, you end up with dry, stringy breast meat reheated in the oven. My goal this week: figure out how to make this Indian classic in my own backyard. More

The Food Lab: How To (Sort Of) Make Naan at Home

In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy. More

33 Hamburger Recipes For Memorial Day

I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations. More

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

Making mole has a reputation for being an arduous process with dozens of steps and even more ingredients, but not all moles are particularly difficult or time consuming. The Yellow Mole with Masa Dumplings from Pati's Mexican Table is one such mole. Pati Jinich's recipe only takes an hour or so, and almost all the ingredients can be found in most grocery stores. The thick brick red sauce is tangy and just a little spicy, a worthy accompaniment to braised chicken. Cute, dimpled masa dumplings make the mole into a full meal. More

Where to Eat with Vegetarians and Meat Lovers in NYC: An Omnivorous Guide to 60 Restaurants

Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores. More

Chicago: Reno Brings Great Pizza to Logan Square

When Logan Square's Ciao Napoli Pizzeria closed last year, the restaurant group behind the neighboring Telegraph Wine Bar quickly snatched up the space. Since opening last November, their new restaurant and bar, Reno, has taken Chicago by storm (most recently landing on Eater's Pizzeria Heatmap). The osteria launched with morning, midday, and nighttime menus, offering up wood-fired bagels and pastries in the a.m., sandwiches at lunch, and an impressive array of pastas and wood-fired pizzas come dinner. More

Sauced: Char Siu Sauce

Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu. More

Barbecue Pizza Sauce

Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick. More