When she is not contemplating pizza, Erin works for Food & Wine magazine.
@BGEPizza: Way to be resourceful! That still sounds awesome.
@Tally: They really should re-air that show.
@imwalkin: So much fun.
@Mmmph: Definitely call and ask if Giulio will do it in April. I too imagine he will make an exception.
@gargupie: The session is about 10 minutes long. And yes, calling them is the best way to make a ressie.
oh mann mike's hot honey is so freaking good.
@imwalkin: Gorgonzola piccante. Enjoy!
@imwalkin: On it!
Hi @FredipusRex. Nino usually puts walnuts on the apple and bacon pizza, as well as a similar pie that he makes with Bosc pears and gorgonzola. But he decided not to include the walnuts on the pie he made while I was there, and the pie was totally awesome sans nuts. So I'd say include the walnuts if you want, and definitely don't include them if you're allergic!!
@imwalkin-When I asked what type of apples he likes to use on the pizza, Nino said any type. That day, he was using apples he had picked in NY State a couple weeks prior. I would suggest using an apple with a good sweet-tart balance that holds some of its shape when cooked, like you would use for baking. Check this out: http://sweets.seriouseats.com/2009/11/taste-test-finding-the-best-apples-for-baking.html
still a GREAT recipe...5 years later
@cbmiller..that can be arranged.
@TXCraig1 - I will seriously work on my stamina and then I'm coming with you, Adam and FredipusRex on a crawl. And finishing every single slice.
OMG, my two favorite foods combined into one.
@John Wozniak, let me know how the pie turns out! I'm very curious to see if raw then toasted pistachios trump roasted ones in the flavor dept.
@John Wozniak, the pistachios are raw, and then they are toasted. The toasting helps to intensify the pistachio flavor.
I think you just "topped" my last pizza oven shot with slide 6
Slide 5: SO JEALOUS!!!!!!!!
Thanks jimmyg. And thanks Kelly--I thought my camera was going to melt!
@jimmyg: You noticed right! Chef Edward puts mozz on the dough, par bakes it for a couple minutes, and then takes it out. He then adds the fennel, sausage, roasted red pepper, and more mozz, and cooks the pizza until it's done.
Chef says he does this because he likes the cheese to be extra bubbly, but in a home oven this step would probably prove superfluous.
@age136: Thanks for the reblog!
God i love cactus. But since were talking about birria here-head to El Parian on Pico (near downtown). The meaty, aromatic broth...the tennnder pieces of goat...the handmade tortillas...it's just insane.
...and next time you go you should get the dinosaur bbq pulled pork sub
SO. MANY. MEMORIES.
@meredith, thanks for doing shortstop justice ;)
This place is across from my apartment and it is THE BEST.
For dessert the other night, I got green tea affogato with red bean, corn flakes, and mochi. Excellent after the stamina soba.
@John Wozniak: poetic license?
@square_pie: I paid $2.50 for the slice.
@everybody - You're right, that was not their plain slice. It was a slice with fresh mozz. My B! I'll need to pay J&V a few more visits to try everything, including the plain slice, because this place is awesome.