Fermentation vat at the Four Roses Distillery (Kentucky)
Fermentation vat at the Four Roses Distillery (Kentucky)
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The Ten Most Recent Posts By PIGMON
I recently had the fortune of visiting Momofuku
I recently had the fortune of visiting Momofuku and I have to say that I found the entire experience to be outstanding. Everything about the place was first-rate, from the service, vibe, and its sensational dishes.
We had the steamed buns as well as the Momofuku ramen which were both fantastic.
The one problem I did have was that the broth was ridiculously salty. I'm a huge salt lover but this was totally over-the-top.
Did you experience this with their soup or am I just being hyper-critical?
I recently went to Una Pizza Napoletana, which produces my favorite pizza anywhere. Maybe you can describe the beauty of Anthony Mangieri's pizza better than I but I am always totally blown away by how each high quality ingredient he uses works together i
I recently went to Una Pizza Napoletana, which produces my favorite pizza anywhere. Maybe you can describe the beauty of Anthony Mangieri's pizza better than I but I am always totally blown away by how each high quality ingredient he uses works together in harmony as opposed to being distinctly separate entities so often found in other places.
This guy is a master!!
However, the last time I was there, I was served up a heavily charred pie. Because his bread is so absolutely amazing, I didn't even notice this flaw. It did bother my dining companion a bit, though.
Ed, what's your take on this? Is heavy charring like this a fairly normal occurrence for traditional Neapolitan pizza or did Mangieri just let one get away from him?
Thanks.
I recently went to Una Pizza Nepoletana, which produces my favorite pizza anywhere.
I recently went to Una Pizza Nepoletana, which produces my favorite pizza anywhere. Maybe you can describe the beauty of Anthony Mangieri's pizza better than I but I am always totally blown away by how each high quality ingredient he uses works together in harmony as opposed to being distinctly separate entities so often found in other places.
This guy is a master!!
However, the last time I was there, I was served up a heavily charred pie. Because his bread is so absolutely amazing, I virtually didn't even notice this flaw. It did bother my dining companion a bit, though.
Ed, what's your take on this? Is heavy charring like this a fairly normal occurrence for traditional Neapolitan pizza or did Mangieri just let one get away from him?
Thanks.
[img]http://usera.imagecave.com/krys1181/LTHNYTRIP/NYCApril21-242006100-copy.jpg[/img]
The Ten Most Recent Comments By PIGMON
Southern Belly: Arnold's Country Kitchen, Nashville
I was just at Arnold's for a ridiculously good lunch, definitely one of my favorite lunches anywhere, anytime. The attention to detail, as described above, was so deeply entrenched in the culture and soul of the place. When my fried green tomatoes were placed on my plate, instead of in a separate side dish, an audible sigh came from another person behind the counter. She swooped in to rescue my perfect tomatoes before the juicy roast beef gravy had a chance to sog the crisp of the golden tomato shell.
Close call!
A Weekend of Incredible Deliciousness
Just curious, when was the last time Trillin made the claim that Bryant's was the best restaurant in the world or best bbq "restaurant" in the world?
My Top Ten NYC Slices
Makanmata wrote:
"The De Marco kids seem entirely unashamed to serve garbage food, made with little or no care, and served with little or no pride. Unlike every other pizza place in town without a pizza maestro to learn from, these guys have no excuse. They know how to make a quality product, but don't care to bother to do so. There is nothing sadder in this world than unfulfilled potential, and De Marco is the absolute personification of it."
Incredibly and entirely arrogant commentary, even though I would agree that De Marco's makes a sub-par slice. What makes you think that, intrinsically, Dom's kids have the talent to make a pizza anywhere near as good as papa, even if they were trying?
As far as I know, Dom has absolutely nothing to do with this operation whatsoever.
Makanmata further ponticates:
"So, I would suggest that the use of the term “garbage†is not unwarranted vitriol, but if anything, speaks too softly in the face of the threat that the acceptance of mediocrity poses to our food and culture. The loss of quality food is a very real threat to our quality of life, and while some people might not think it worthy of invoking strong words, I simply don’t agree. By maintaining a sense of passion about our food, we have a chance to win the fight against mediocrity, and preserve the precious little food culture we have left here."
Thanks for this bullshit global culinary commentary.
I recently went to Una Pizza Napoletana, which produces my favorite pizza anywhere. Maybe you can describe the beauty of Anthony Mangieri's pizza better than I but I am always totally blown away by how each high quality ingredient he uses works together i
How's the pizza at Da Ciro (229 Lexington Ave)?
Responses to Comments by PIGMON
Southern Belly: Arnold's Country Kitchen, Nashville
Yum! One of the top ten things I miss about Nashville. If you're in that area again, make sure you try Kleer-Vu Lunchroom in Murfreesboro!
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
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Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
Paula Deen. Southern all the way.
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
Anthony Bourdain #1 FAN
Not only can he cook but I really like his style.
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
I have Mark Bittman's book "How to Cook Everthing" and what I like about him is that he really has a genuine love for cooking.
Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'
Anthony Bourdain seems very honest
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