The Pizza Polisher: File Under WTF!?
Someone needs to get a picture of this eccentric in action.
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The Ten Most Recent Comments By JustinH
Sourdough Doesn't Always Mean 'Good'
I just wanted to point out "eat the crap out if it", that's funny. Otherwise I enjoy sourdough bread when its fresh, by itself. It doesn't lend itself to application, IMHO.
Some Details on Tarry Lodge, New Mario Batali Pizzeria in Port Chester
MB's throwing a bone to the Westchester crowd, excellent.
The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?
It's actually ordered fairly regularly at my local Indian joint (Jaipore in Brewster) says the waiter anyway.
The Phaal Challenge at Brick Lane Curry House: Spiciest Curry Ever?
Love the Phaal, and the Vindaloo. Congratulations, it's not that easy.
Blue Hill at Stone Barns: The Most Important Restaurant in America
I am ashamed that I live so nearby this establishment and have never been there. I must go. MUST!
Uno's, Chicago's Original Deep-Dish Pizza
By the way, sharing knowledge and appreciation of the product at hand is what drives this blog. I don't think starting a pissing contest between cities was a wise approach to opening a new article. Write about the food, not Chicago, and receive less flack.
Uno's, Chicago's Original Deep-Dish Pizza
This will always be an argument based on the definition if the term, but I, for one, think pizza should be able to be lifted from the table with a human hand.
2nd City...2nd Pizza. Get over YOURSELVES.
Serious Sandwiches: The Aussie Burger
That Aussie burger photo is brilliant. I may have to try and recreate that, soon.
Manhattan: Joe Junior
Nicely done.
I share the same sentiments but could hardly articulate them so appropriately. I like this guy.
Responses to Comments by JustinH
Blue Hill at Stone Barns: The Most Important Restaurant in America
I ate there last week and to paraphrase my muse Homer Simpson: "Mmmm... Face Bacon" The best part is, you can practically see the terror frozen into the little piglets eye holes just as you're about to chomp down on it!
It's hard to believe all these different meats come from the same wonderful, magical animal.
Blue Hill at Stone Barns: The Most Important Restaurant in America
Let's not get bogged down in debates about how to spell certain varieties of mushrooms. I think we can all agree that eating at Blue Hill at Stone Barns is a unique and delicious experience.
Blue Hill at Stone Barns: The Most Important Restaurant in America
Cassaendra, it doesn't matter how you spell Portobello when referring to the mushroom as different distributors in the US and Europe may employ either spelling rather than the other.
Maybe you should have a drink.
Sourdough Doesn't Always Mean 'Good'
i love sourdough... actually I didn't like it when I first tried it, too tangy for my kiddy tastebuds at the time. But, now that my pallate has evolved, the ones I've had recently are not even as tangy as I remember the original being... they just taste like regular white bread.
I don't know how this rates with Bay Area dwellers, but I liked the Boudin sandwiches I had the last time I was in SF.
Sourdough Doesn't Always Mean 'Good'
I live in Darwin, Australia, and work in a bakery and I've got to say, sourdough is my favourite type of bread that we make there. Actually it is my favourite type of anything we make there. You know a bread is good when a seventeen year old girl chooses it over a brownie or a cream bun!
Sourdough Doesn't Always Mean 'Good'
SF sourdough isn't ideal for everything but just because you can get a passable (not great, but passable) loaf at every supermarket on the west coast doesn't mean that it has ruined every other kind of bread. I live in NYC and don't think that the lack of good bread in local markets and bakeries is because of all the rye bread baked in the area. I think his anger is really misplaced on this one. Of course, I also have no idea who he is or why I should care about his opinion so whatever.....
Sourdough Doesn't Always Mean 'Good'
There are various degrees of "sour" in sourdough breads. SF Sourdough is defined by a tartness that a French sourdough doesn't have. Starters that are rye based tend to be much more bitter than starters made with wheat. All too often in commercial bakeries all across the world, when a baker makes sourdough he/she is also using a flavour enhancer that is intended to up the "tang factor". As the proud caretaker of several home grown starters, I have a few that are very sour but I also have a few that make breads that have such a subtle tang that you would never know it was a sourdough based bread. It is all about the starter...
Some Details on Tarry Lodge, New Mario Batali Pizzeria in Port Chester
There is life outside of NEW YORK CITY!!!.......I now live in the Binghamton NY. And after lots of searching for real pizza in the area.......I found a good one. Mario's Pizza in the University Plaza in Vestal(border of Binghamton) They use a real stone/fire heated oven with no rotator belts....no screens to put the pie on...no rolling pins to stretch it....Yes thats what you get outside of Gotham people ..Mario's is authentic and the SUNY Binghamton University students (80% from New york and long Island love it) its hand spun, thin crispy, tasty pizza finally. The plain rocks....... the specialty stuff is really good(Buffalo, Lasagna, Tomato Bacon Ranch ect,,,.... but there Margherita is so different in flavor this is the only joint that could make it in the Apple. Kudos to Mario's. You get to Binghamton ask for Craig the owner or Steve the Manager The place is the bomb people. Thank God I was dying without good Pizza.
Sourdough Doesn't Always Mean 'Good'
IT'S HARD TO GET GOOD BREAD IN THE SAN FRANCISCO BAY AREA???????
surely, SURELY you jest. i have lived in new york for 12 years and i STILL miss the wonderful bread in the bay area, especially berkeley -- semi freddi's, acme, grace, and the cheese board, to name just a few of the absolutely world class bread makers there. new york's got a lot of catching up to do, imho.
i don't much care for the touristy kind of sour sourdough bread, but the "levain" that is used to make the baguettes at the cheeseboard and semi freddi's produces some incomparably delicious baguettes.
Sourdough Doesn't Always Mean 'Good'
I don't really care for bread, especially dark breads. The only kind of bread that I find tolerable has been baked within a few hours. That said, I actually miss dearly sour dough bread. The only place I've been able to find sour dough bread regularly in metro Cleveland is the craptastic bread Trader Joe sells. No thanks. I love sour dough bread too much. I can get rye everywhere here, but I can't stand rye.
For a month every summer for 20 years, my mother and I would vacation in SF to escape the heat. I ate crab sandwiches on sour dough bread every single day with a bowl of soup. What bliss!
Sour dough bread works with everything, if you like it a lot. :P It's the only bread I truly enjoy with rare roast beef, along with Best Foods mayo, alfalfa sprouts, cucumbers, and a dab of yellow mustard. Yum! It's great with lox or even with banana and honey sandwiches. It's wonderful in bread pudding too!
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