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From Talk

What's the story behind your SE screen name?

I am, or used to be, a Deadhead, and Charlie Fogg is a character in the song Tennessee Jed. I use that when I don't feel like putting my real name up publicly.

From Slice

My Sigh Saturday: How Not to Grill Pizza

I made a regular dough with a 2 hour rise(as opposed to the no knead dough that I prefer) that it turned out I couldn't use. I put it in the fridge overnight. The next day, it had a great fermented smell. After it warmed a bit, I worked it into a pie, which was a little more difficult because it was still chilly, but held its form better when I threw it on the grill.

From Slice

My Pie Monday: Adam Lindsley's Cast Iron Margherita Pizza

Lodge makes a 17 inch skillet, but you might have to flip it over because it's rather deep. I wrote them a note asking about a pizza pan.
Here's a link to the skillet...
https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3931

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Recent Polls

From Slice

Charlie Fogg answered "I've grilled it and eaten it!" to What's your experience with grilled pizza?

Recent Quizzes

From Serious Eats

Charlie Fogg got 62% correct on How Much Do You Know About Beer?

See more polls and quizzes by Charlie Fogg »

Recent Comments

From Talk

What's the story behind your SE screen name?

I am, or used to be, a Deadhead, and Charlie Fogg is a character in the song Tennessee Jed. I use that when I don't feel like putting my real name up publicly.

From Slice

My Sigh Saturday: How Not to Grill Pizza

I made a regular dough with a 2 hour rise(as opposed to the no knead dough that I prefer) that it turned out I couldn't use. I put it in the fridge overnight. The next day, it had a great fermented smell. After it warmed a bit, I worked it into a pie, which was a little more difficult because it was still chilly, but held its form better when I threw it on the grill.

From Slice

My Pie Monday: Adam Lindsley's Cast Iron Margherita Pizza

Lodge makes a 17 inch skillet, but you might have to flip it over because it's rather deep. I wrote them a note asking about a pizza pan.
Here's a link to the skillet...
https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3931

From Slice

My Pie Monday: Adam Lindsley's Cast Iron Margherita Pizza

I have a cast iron omelette pan I've been thinking about using for pizza.The low edges would make inserting and removing the pie easy. I also have a pizza stone I use. It might work to put the pan one rack above the stone so it could radiate heat above the stone and work as a second pan while the stone re-heats.

From Talk

Your All-time Favorite Beers and Why?

I meant to say you might 'not want to admit it.'

From Talk

Your All-time Favorite Beers and Why?

Almost any Dogfish Head beer. Especially Midas Touch, Raison D'Etre, and at their brewpub, Lawnmower light. Midas Touch is my all time favorite.

Bells' Special Double Cream Stout

Newcastle Brown

MGD as my go to crappy hot summer day beer. Some of you might want to admit it, but every beer snob has their mass produced beer of choice.

Brother Thelonious-North Coast Brewing-an abbey style ale. High in alcohol and awesome taste. A great sipping beer.


From Slice

The mathematics of pizza-sharing

For DiFara's, that pie looks woefully undercooked.

From Slice

Poll: How many slices is 'lunch'?

Usually 2, but I ate 1/2 a pizza at Lucali (4 slices) and then 1/2 of a small calzone.
It depends on the size. 2 upside down slices at Suprema is usually good too.

From Slice

Kenji Alt's Homemade Pizza Hack

I like to use a round flat bread and a cast iron skillet and cook the pizza from the bottom up, on the stove top. The heat melts the cheese through the bread but makes a crispy bottom.

From Serious Eats: New York

Sugar Rush: Baby Watson Cheesecake from D'Aiuto's Pastry Corporation

Huh? The fritters do not suck in any way. Their apple fritters are awesome. And weight, I might add, probably two pounds. Their donuts are very good as well.

From Serious Eats: New York

Azuri Cafe, the Best Falafel in the City?

I concur that Azuri's falafel is rather complex. The ingredients are definitely put in a certain order for a reason. As you eat each part, there are different textures and flavors that you get. It's worth the trip to the west side.

From Serious Eats: New York

A Guide to the Best Doughnuts in New York

Did you purposely ignore the apple fritter at Daiuto because you don't want people buying them up before you get there? Those are incomparable.

From Slice

Covo a Welcome Addition to West Harlem Pizza Scene

I'm not sure if it matters, but it looks from the crust that the pizza is cooked on a screen. Could 800 degrees be too hot for the bottom? Sacco's on 54th and 9th does the same thing.

From Slice

First Look: Artichoke Basille's Crab Slice

I didn't know what to call them since I couldn't tell what they were doing. I could have said 'a couple of jabonis,' or 'dees two chree guys.'

From Slice

First Look: Artichoke Basille's Crab Slice

For me, at Artichoke, the pizza isn't the problem. They don't seem to care that a line is forming for no apparent reason. The guys at the counter run around like chickens with their head cut off. Maybe they think that if people see a line, they'll think the pizza is great a worth waiting for. I was disappointed when I went about a month ago. I hot pie came out and sat for 10 minutes while the guy working the front service and register started making a meatball parm sandwich. There is no excuse for that when there are 4 or 5 other dudes working and they line is 25 people deep. By the time I got the slice, it was cold and soggy and wasn't worth the time to reheat it.

It's either lack of respect for their customers or absolutely atrocious business acumen. If they spent 10 minutes with someone who could explain point of service efficiency, there would be no lines and a better product.

BTW, I still think they will be shut down at some point by the DOH for having the pizza's out on the counter where the customers stand, as well as taking money and serving the food with the same unclean hands.

From Slice

Angelo's Pizza, Midtown

I also am a big fan of Angelo's on 57th street. I've gone a few times in the last year and found equally as good as John on Bleeker Street. The crust is not always as big and wide as in the picture. The pie does not have too much cheese, the sauce is great, and in nice weather, you can sit on the balcony and enjoy the fresh air.

From A Hamburger Today

Cutlets to NYC Burgers: Drop Dead

I went had a burger at Hildebrandts about 6 or 7 years ago and didn't find it very good. Maybe they've changed the way the make it or maybe I just got a bad one. They're best known for their ice cream. Their sundaes are awesome and the place is very old.

From Serious Eats: New York

Great New York Burgers I Won't Be Having for Lunch Today

I went to 5 Guys Burgers in Midtown on Thursday for lunch. I found it to be better than the Burger Joint 2 blocks away. The burgers (two patties) was moist and delicious, the fries were awesome, and the counter people were very friendly.

As luck would have it, the Treat Truck was nearby and I got the Caramel Creme cookies, which were amazing.

From Slice

Di Fara Slice Up to $4!

Lombardi's is no good. It was soggy the last time I was there. They're living in the past off of their old reputation.

From A Hamburger Today

Jimmy's Burger Shack: Starting Off on the Wrong Foot

I went yesterday and it was fantastic. Maybe you went too soon after it opened. The burgers were cooked right, the potato roll is a nice touch and the friest were great. The counter guys were very friendly and my friend ordered a milk shake that he says tasted like it was made from real ice cream (not some McDonalds like concoction.) I highly recommend the place.

From Serious Eats: New York

Lombardi's Update

I agree about Lombardi's. The crust was soggy. The best part of the trip was the rice pudding from across the street after the pizza.

From Slice

Lunch: New York Pizza Suprema

It's hard to tell from the picture, but that slice looks pretty thick and I think grandma slices are usually very thin.

From Slice

New York City–Area Coal-Oven Pizzerias

Also, you can add Spuntino's in Huntington, which is wood burning. The crust was thin and crispy all the way to the edge (it was still flat at the edge.) They use fresh mozzarella slices, a slightly chunky sauce, and fresh basil on top. And, for about $7 for a 12 inch pie, good prices.

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Polls

From Slice

Charlie Fogg answered "I've grilled it and eaten it!" to What's your experience with grilled pizza?

See more polls by Charlie Fogg »

Quizzes

From Serious Eats

Charlie Fogg got 62% correct on How Much Do You Know About Beer?

See more quizzes by Charlie Fogg »

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