Commenter
Prairie
- Website
- Location: York, PA
- Favorite foods: Pizza / Anything Fried
- Last bite on earth: If you make me choose between Pizzeria Bianco and DiFara I might have to make it YOUR last bite on earth.
Latest Comments
Learn to Be a Dough Tosser in the Privacy of Your Home
It's actually called Throw Dough, you can see more here: http://www.throwdough.com/
Pie You Can Drink: Maine Root Pumpkin Pie Soda
Had high hopes for this when I bought a 6-pack earlier this month. It was terrible.
Crown Heights: Barboncino
Pizza looks great, and awesome photos Adam.
Randolph, MA: Eat Bar Pie at Lynwood Cafe
I found the the Eagles hate weird in context, but nice review.
Do You Have A Weird Pizza Eating Habit?
Opposite for me. The last inch of a slice of pizza is absolutely the best part. The area on some NY slices where the cheese starts to end, a thin red band of sauce, and the crispy outer crust begins. Mmmm.
Daily Slice: Diesel Pizza Pub, Roswell, Georgia
Plus, i'm pretty sure they are just a rip off of Fuel from Charlotte.
The Pizza Lab: Sausages And the Science of Salt
This is one of the most well done pieces you've produced, Kenji. Great job.
Umberto's Pizzeria & Restaurant, New Hyde Park, New York
@morganoliver: http://slice.seriouseats.com/archives/2010/04/all-di-fara-plain-pizzas-are-safe-for-vegetarians.html this answers one part of your question
Flee The Pizza: Spike Mendelsohn's "We, The Pizza" in Washington D.C. Still No Good
@negociants - right but, the crappy deli isn't endorsed / owned / operated by a TV chef.
Flee The Pizza: Spike Mendelsohn's "We, The Pizza" in Washington D.C. Still No Good
I think Spike is going to issue a Fatwā on Kenji. I hope not.
Chain Reaction: Papa John's vs. Domino's, Battle Thin Crust
FWIW: I don't think any of the LC's are doing a thin crust pizza anymore. All of them seem to have switched over to Hot N' Ready models, some offer deep dish but not all. I haven't seen a thin crust on my radar from them in a while.
New Artisan Pizzas from Domino's?
Jeez, tough crowd.
@ndfanwabashman- It's kind of hard to not make pizza on a screen in a conveyor oven.
Regional Barbecue Sauces Available by Mail-Order
I think the description / title of North Carolina BBQ Company and Scott's is a bit messed up.
How to Get Large Slices of Pizza from Small Ovens or Pies
I accidentally did this a couple of years ago and thought it was awesome.
I, too, liked the outer pieces better.
Columbus, Ohio: Rubino's Pizza Serves Dreamy Midwestern-Style Pies
@ratbuddy: I don't think I got one, but you can watch this video from PMQ and I think catch a pyramid- http://pmq.com/sliceofthecitycolumbus.php
Farotto's, St. Louis: Thin, Sweet, and Provel'd
Eek. Not a fan of provel, but I don't mind straight up provolone.
I sent some photos/text to Adam a while back on a place called Rubino's in Columbus, OH (not sure if it ever went up)- similar crust structure it seems, a bit better on the toppings. Midwestern pizza is crazy.
It's Fasnacht day! Where is the love for this PA Dutch treat?
Yes! There is a bit of a divide in this region, there are a large number of polish folks in Baltimore who are now moving up to York. The great Paczki is becoming easier to find here.
http://paczkiday.com/ - what a fun site.
It's Fasnacht day! Where is the love for this PA Dutch treat?
I just took some photos of where I got mine- Hartman's Baked Goods at Central Market in York. Mmmm (again).
Hey, Slice: Can I Make Your Pizza Dough Without a Food Processor or Stand Mixer?
Making dough by hand? You NEED one of these: King Arthur Flour Dough Whisk
It looks funny but, oh man, does it work. I make two batches of dough a week- one batch in my stand mixer and one by hand (big batch and a small batch) - the difference between the two is indistinguishable at this point. It's like $15 and will save you a lot of pain.
Blogwatch: 'Heavy Table' on Pizzeria Lola, Minneapolis
Ah! Good call. On the tiny netbook screen it looekd like a small egg on the lens.
Blogwatch: 'Heavy Table' on Pizzeria Lola, Minneapolis
What the heck is on the lens on that first picture?
Pizza Protips: Salt
I've been using King Arthur's bread salt for the last few years, I really enjoy it's texture and it does really improve rising qualities.
Where to Get Deep Dish Pizza in NYC? Not at L'asso
That first pizza looks delicious, wouldn't call it Neapolitan, but would put it in my belly.
He's being vague on the oven, but i'm almost positive it's a really compact pellet powered oven. The noise, the way the flames are moving, looks exactly like my pellet grill.