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Leftovers: The Day's Stray Links
Oy vey...are they for real?
I agree with Paulie, total lack of credibility based on their decision.
Lots of pizza tours popping up these days, that's for sure.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
Someone should tell her that "ch" sounds like "k" in Italian. It's pronounced Da Mi-ke-le (Michael) and not "Mi-shelly".
"If allowed only ONE topping on a cheese pizza, it'd be _____."
I second the motion: anchovies.
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Recent Comments | Response to Comments
Video: 'Naturally Risen' a Fitting Epitaph for Una Pizza Napoletana
That was amazing, yet bittersweet.
My buddy drove by his new place in SF last week and said there was a line of people outside waiting to get in.
Leftovers: The Day's Stray Links
Oy vey...are they for real?
I agree with Paulie, total lack of credibility based on their decision.
Lots of pizza tours popping up these days, that's for sure.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
Someone should tell her that "ch" sounds like "k" in Italian. It's pronounced Da Mi-ke-le (Michael) and not "Mi-shelly".
"If allowed only ONE topping on a cheese pizza, it'd be _____."
I second the motion: anchovies.
Ferran Adria: The New Foam Meets the Old Foam
"Where do you go for a consistently good egg cream nowadays?"
Junior's in Brooklyn.
Video: 'Naturally Risen' a Fitting Epitaph for Una Pizza Napoletana
@BKNY64 Are you sure that wasn't Tony Gemignani's place? 'Tony's Pizza Napoletana'?
Video: 'Naturally Risen' a Fitting Epitaph for Una Pizza Napoletana
@paulie gee That makes 2 of us
Video: 'Naturally Risen' a Fitting Epitaph for Una Pizza Napoletana
@BKNY64 I don't think so.
Ciao,
Paulie Gee
Leftovers: The Day's Stray Links
Always love Metro, but I'm going to try Vegas Grimaldi's this time. Actually, I'll probably do them both.
Leftovers: The Day's Stray Links
Those DC boys put out some good lookin' pies.
Ciao,
Paulie Gee
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
One round pizza, into the oven and then pulled out in exactly 7:34 on my stopwatch, at least on that day and for that pizza.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
Jeff Varasano had it timed at 7 minutes, I believe.
15 in a 750F (purportedly) oven sounds excessive. >10 minutes could start to seriously burn a pizza cooked on a stone in my plain 'ol electric oven (@550F)...not to say Di Fara pies don't get burnt though!
I guess there's EST and then there's DFT (Di Fara Time) :)
FP
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@FP
I guess that would be a fair comparison. But she specifically says that Dom makes Neapolitan pies - not NY pies. It just seemed like a kinda forced comparison and she didn't back up her NY victory very well - she didn't even describe the pies!
Maybe time just moves extra-slow when you're in there and hungry, but I could swear those square pies take more like 40 minutes (25 in the top oven, pull them out, oil the bottom of the pan, then another 15 in the bottom oven), but no way those round pies take 5 or 6. 15 at least!
Anyone have measured data on this?
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@GoodEaterKenji
I think that was kind of the point. Using Di Fara as a NY reference point - not as a neapolitan comparison. Which one represents NY more? Keste or Di Fara? The comparison was more about 'institutions' and tradition.
The point about Da Michele vs. Trianon is that one is VPN, the other isn't - they are actually two different pizzas. Keste, for example, would just be 'Neapolitan by the book'.
Oh and FWIW, the sicilian/square pies may take 15 minutes in the oven, but I'm pretty sure the round pies (the point of comparison) take about 5 or 6.
FP
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
Does anyone else find it odd that the one NY place she picked doesn't really do Neapolitan pies? I mean, Di Fara is good, but it's certainly not Neapolitan - those things spend a good 15 minutes in the oven!
I would have been more interested in seeing a comparison of a real Neapolitan NY joint.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@ Pizzablogger: mispronouncing it while being there will also afford the "Da Mi-shelly" staff the opportunity to get a good laugh at your attempts at Italian, as they did when I tried to tell them how many were in my party.
@ Adam: very good point. This same type of comparison could also be done along Via Tribunali where you have 5 or 6 very good pizzerias within a few hundred feet of each other including Gino Sorbillo and Port’Alba.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@Q80 It is highly unlikely that Da Michele gives a sh*t.
@Raoul I'm with ya on the neckline thing.
Ciao,
Paulie Gee
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
I wonder if Da Michele's seed oil is inline with VPN's standards.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
I forgot everything after the plunging neckline.
Old, but not dead, Nick.
Video: The-Feedbag Goes to Naples, Compares Da Michele and Trianon
@BKNY: my thoughts exactly.
Although it would be nice to mispronounce it while being there than know how to say it while watching from thousands of miles away!
Ferran Adria: The New Foam Meets the Old Foam
Come on! Barney Freakin Greengrass - I can assure you he wouldn't forget that smell any time soon. On a serious note, what a way to spend the day! With the Mad Genius of Gastronomy. And the thing is, he is such a funny guy. For those who have been put off by the categorization of "molecular food innovation" all I can say is that it isn't what you think. it is about creating new powerful experiences for the taste buds - kind of HD for your tongue. If you want to learn more about the man and come close to experiencing his genius, grab a copy of his book, "A Day at El Bulli" Here is a taste of what you are in for :
http://www.youtube.com/watch?v=_osiPxpXDNE
http://www.youtube.com/watch?v=_UEzDmmfDHU&feature=related
"If allowed only ONE topping on a cheese pizza, it'd be _____."
Mushrooms. Thick sliced, and placed raw on the pizza before baking, so they're all nice and chewy.
"If allowed only ONE topping on a cheese pizza, it'd be _____."
Hmm... if I have to choose just one, I would have to say mushrooms.
I would also swap the cheese for some spinach, or perhaps pineapple...
"If allowed only ONE topping on a cheese pizza, it'd be _____."
can i request fresh mozzarella cheese?
then i think i will take some feta cheese at my topping along with it. mmm feta.
Ferran Adria: The New Foam Meets the Old Foam
oh gosh, people, what's an egg cream and a cel-ray?
"If allowed only ONE topping on a cheese pizza, it'd be _____."
im boring pepperoni
Ferran Adria: The New Foam Meets the Old Foam
yep cel-ray
i think the best egg cream is at sammy's
Ferran Adria: The New Foam Meets the Old Foam
I'm not a Cel-Ray fan; I go for a Dr Brown's Cream Soda, myself. An egg cream? Not so much.
I would have taken him to Shopsin's, myself. But that's me. And they make a hell of an egg cream there!
"If allowed only ONE topping on a cheese pizza, it'd be _____."
I'm a big fan of jalapenos and pineapple together. Spicy + sweet = goodness. But that's over the one topping limit.
Ummm.... where the heck is FastFoodCritic? Anyone? Hello...
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That was amazing, yet bittersweet.
My buddy drove by his new place in SF last week and said there was a line of people outside waiting to get in.