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The Ten Most Recent Comments By Delorenzosfan

From Slice

De Lorenzo's Tomato Pies, Redux

As my username implies I'm a HUGE fan. I used to go to Hudson Street w/ my dad weekly, and he started going there weekly since he was in High School. I've moved away to D.C. now and try to stop by with my family whenever i'm up there visiting relatives. The Hudson Street location is irreplaceable and holds terrific memories. I'm hopeful it stays around (and the neigborhood gets better). I'm excited to give the new place a try. Congrats to the Amico's and I wish them continued success for both locations. (Maybe a D.C. branch some day?)

From Slice

A List of Regional Pizza Styles

Unfortunately in most of the country "chain style" pizza prevails. The upstate New York style mentioned above seems similar to a local Marlyand/D.C./VA based chain called Ledo's. As my login name implies, I grew up on and remain partial to Trenton Tomato Pies (used to go to Hudson Street at least one a week with my dad, who had been going there almost weekly since he was in high school in the early '50s).

From Slice

Pizza Scoresheets: Criteria for Judging Pies

Was this in NYC or DC? (Mr. Kinkead & Mr. Furstenberg are both based in DC)

From Required Eating

The Best Turkey: What's Your Favorite?

Brining makes a BIG difference. There are plenty of recipies for brining a Turkey on the internet. Just need a big bucket (food grade plastic), room in your fridge, kosher salt, water and some flavorings (apple cider, Orange juice, bay leaves - whatever you like). No more dry turkey!

From A Hamburger Today

Snapshots from Venezuela: Calle El Hambre

Glad that South America's getting covered. One of the best burgers i've had was at a Colombian chain called El Corral Gourmet (here's a link to thier website http://elcorral.com/gourmet.htm) Their burgers use top quality beef grilled to order with some great combinations. My favorite one was a double burger with a split argentinian chorizo on top, topped with chimichurri sauce!

From Ed Levine Eats

The Best Jewish Delis: What's Your Favorite?

DC has long been a deli wasteland. Although there's a glimmer of hope, Brooklyn Deli (open about 2 years) in the far suburbs of Rockville, Maryland serves excellent corned beef and pastrami.

From A Hamburger Today

D.C.'s Best Burgers

Urban Burger in Maryland is pretty good (also serve a good one at their Urban BBQ branch). Very juicy and can get it cooked medium rare!

From Slice

Which City Has the Best Pizza?

I may have to agree with the pizza cognition theory. I grew up outside of Trenton, NJ. I've travelled the world and would have to say the tomato pies at Delorenzo's (Hudson Street of course!) in Trenton,(while not technically "pizza") are the best. Now i'm stuck in Washington, D.C., a pizza wasteland in my opinion. (the overrated 2 Amy's while it has a D.O.C. rating, doesn't come close to Trenton (or NYC).

Responses to Comments by Delorenzosfan

From Slice

A List of Regional Pizza Styles

I moved away from Pittsburgh the Bay Area (where there is plenty of good pizza) and i STILL crave Aiello's!!!! Pittsburgh pies do have a unique taste- its the sweeter sauce.

Ohio Valley pizza certainly deserves its own category- its pretty unique.

If you want true Ohio Valley Pizza, you have to go to the Firehouse in Ambridge, PA on Merchant street. Only open on the weekends, the business is run by firemen to support the firehouse (we're talking real social capital here). Its not my favorite (really dougy crust) but its certainly an experience.

Another experience would be Tony R's pizza in Sewickley on Nevin Ave. A tiny pizzaria run by Tony (who does all the deliveries himself) and his two sons.

From Slice

De Lorenzo's Tomato Pies, Redux

Gotta try, soon, the new DeLorenzo's. Lines at both of the Trenton locations can be that long so no biggee. Note to Adam: Have you heard of Nomad Pizza out of Hopewell? www.nomadpizzaco.com This guy has outfitted an old REO Speedwagon with a wood-fired oven. Drive by pizza at it's best. I've got them setup to cater a party in May -- if you wanna come try the pie, let me know. Everything I've heard so far is good.

From Ed Levine Eats

The Best Jewish Delis: What's Your Favorite?

I have to disagree about Artie's. I've only eaten there once and the fries, hot dogs, and pastrami were all mediocre. It's nice to know the place is up on the UWS if necessary, but I'm definitely not putting it in the same category as Ben's Best, Sarge's, or Katz's. \

From Slice

A List of Regional Pizza Styles

When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.

Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.

From Slice

A List of Regional Pizza Styles

I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."

It pays to be open-minded :)

From Slice

De Lorenzo's Tomato Pies, Redux

I grew up eating at both Hudson St & Hamilton Ave locations. I attribute eating this pie every Friday night with my parents for about 15+ years the main reason why I love pizza so much. I moved away from the area 5 years ago and have been on a quest to find a suitable replacement in my new area ( Philadelphia ) ever since. There are a few noteworthy pizzas but nothing comes close to De Lorenzo's, I still drive back on a monthly basis to get my fix. I made my way back to NJ this past weekend to try the pies at the new location. As the article said, the pies have remained unchanged despite the new digs. Top notch, one of the best pies in the country hands down...

From Ed Levine Eats

The Best Jewish Delis: What's Your Favorite?

attmans: i concur w/ teh guy above; really, really good, but i do like arties better. (i've owned a house in balto since '97).

alas, been here 4.5 yrs, and have yet to get to Katz... sacrilege, i know.

From Slice

A List of Regional Pizza Styles

I must also comment on the RI Pizza Strips - aka bakery pizza or party pizza. It was always served at birthday parties as a kid. It's simply pizza baked with sauce (no cheese - maybe a sprinkling of romano) and then sliced into rectangular pieces and served room temperature or cold. Heavenly. No one outside of RI has ever heard of this fantastic pizza. Such a shame. You'll find it in every Italian bakery in RI and in the grocery stores as well.

Caserta's, as someone mentioned, is another great pizza place in RI. We get ours well done. The pizza is a little on the thicker side (if you get a medium or large). The small tends to have a thinner crust. also not to be missed at Caserta's is the "wimpy skippy" (or spinach pie). Every single person that walks in to eat at Caserta's orders the wimpy skippy, in addition to their pizza. Twin's Pizza in Pawtucket is also great. Man, all this pizza talk makes me want to fly up to RI and eat!!!

The wonderful thing about growing up in New England/Northeast is that there are an abundance of pizza places and you really have the ability to get a variety of styles.


From Slice

A List of Regional Pizza Styles

New York style pizza in NE ohio starts at Pisanellos in Alliance Ohio. One of the best I've had around the country. This place still has the woman who founded the pizza shop 53 years ago making pizzas every day.It's a thin crust and you can tell that the dough is made fresh every day. This 80 year old woman still hand tosses the dough, about 100 pies a day. She came to this country from Rome 58 yrs ago and has been making pizzas ever since.
Many people in Ohio have heard of Pisanellos in Bowling Green, but the one in Alliance was and is the original.. I stop and get one or two every time I'm in the area.

From Slice

A List of Regional Pizza Styles

To the Houston poster, Chicago stuffed pizza does not have two crusts. It has one fairly thin pie shaped crust. It is not filled with sauce and toppings then topped with cheese, it is done like this: A thin layer of crust with plenty of fresh cheese and topping, almost two inches, then sauce on top. The sauce on top is to keep the cheese from drying out as the pie is so thick. This isn't a eat and go pizza, this is a sit down meal. Many can only eat one slice as it is so thick and filling.
This is the same if you have Lou Malnatis, Gino's East or Giordano's. I don't know how you claim to be a native Chicagoan and post that. I also don't know how a place called serious eats can print misinformation. I just had Giordanos three nights ago and eat at Malnatis, my favorite, at least monthly.