Serious Eats - seriouseats.com

I have been professing that thoery since long before 1980. I first noticed the correlation in 1967 when the fare and the price of a slice silumtaneously jumped a whopping 33% from 15 cents to 20. I've been citing the theory ever since. The Wiki article notes that the advent of the Metrocard may trumpet the demise of the pizza connection. However, I attribute it more to the energy policies of this country that encourage the growing of corn for the production of ethynol at the cost of growing wheat for flour.

Ciao,

Professor Paulie Gee

The Three best words to describe this place are...
dirty, dirty, dirty!

The burger was a good burger, The shake was fine, but my feet slide on the Greasy floors. The Place is Run down and Dirty.

I will not go back because of the Filth Factor!

Bill: You're probably right. But wouldn't it be fun to experiment? And it'd probably still be better than Pizza Rolls!

Hi Meryl. I've been to Sam's. It's pretty good but a bit too far from the courthouse. It's probably more like 15-20 from the U.S. District Court. The service managed to be gruff yet friendly (?!) but was very slow. So there's no way I'd be able to do lunch there and make it back in time.

Glad you're checking it out. And good for them. It's not necessarily my style of pizza, but it fills a niche, and they were really friendly folks there, so it's good to hear they're making out with their concept.

Thanks, Michele. Glad you like it!

I vote for bringing back the five-borough pizza tour, which had but one tour of duty--and ended up touching only four boroughs. That was some day.

They're freckles. I like freckles. Therefore my Powerpuff girl has freckles. Pizza face is a myth.

Everyone knows, Tien, that women love to gab about hair products. The setting is certainly conducive to striking up a new friendship.

Seriously, though, every time you meet someone new, you have the opportunity to turn a stranger into a friend.

Adam, can cheese be carmelized? I thought the "carmlelizing" process (for onions, etc.), referred to throwing in sugar while sauteeing, and allowing the sugar to turn in to brown and carmelize, therefore rendering the food sweet. Is there another way to use this term?

The review looks great. I would for an NYC slice. Any NYC slice. Even from one of those awful places on 7th Ave.

Oops. Sorry. It was $2.25. $3, if you want any single topping. I regret the error.

Yeah. From the time I was a kid, my dad wanted to open a pizzeria that made a sort of Midwest-style thin-crust pie (Maria's Pizza in Milwaukee—where my family's from—was his holy grail). When I was early grade school, he started started experimenting with crust and sauce recipes at home, trying to perfect his pies. I ate a lot of pizza back then. When we moved to Kansas in 1982, he finally decided to open a place. It opened well, with lots of customers, but it was in a classic doomed location, and once the novelty wore off, patronage slipped. The Pizza Hut going in across the street was the final nail in the coffin. I think I caught the bug then.

And no, I don't like chicken on pizza. I generally don't like specialty pizza. I like well-executed plain pies and those with one or, at most, two complementary toppings. Three is pushing it, and anything more, is, according to eGullet founder Steven Shaw (who had an extensive pizza guide on his now-defunct Fat-Guy.com), what true pizzaiolos call "garbage pie."

I don't know about E-Rock's competitive-eating mettle. I've never really seen him devour large amounts of food. He seems to eat normal portions. I think he'd clean up in a competitive drinking contest, though. The other eaters ... I think "Skinny" Scott Soifer did 8 slices. Check the Assoc. of Independent Eaters site for a rundown. The crowd was thick around the table, and I didn't get a good look at what was going on, unfortunately. I also didn't want to look too much, as I was already full of pizza and didn't think I could stomach the sight of a row of guys going to town on it.

As for the crust thickness, it varied greatly. It wasn't like the clear-cut distinction between NYC and CHI styles. Cherrywood's crust was ultra-thin; if you've had Fascati's ever, it was comparable to that. I swear that in some places, their crust was a sixteenth of an inch thick! Another pizzeria had one that was about an eighth of an inch thick, and then the rest, I remember, were pretty uniform in thickness but no thicker than an average New York City slice. I was hoping there'd be a noticeable difference so I could define exactly how LI style was different from NYC style, but there didn't seem to be much of a difference. At least not in crust. As far as sauce goes, the LI places seemed to prefer spiking the red stuff with lots of herbs, which masked the tomato taste.