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A Smashing Success
thanks for helping organize adam. it was a great event. we should do it again sometime.
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Recent Comments | Response to Comments
In the Garage
your pizza is better than a lot of crap out there...
A Smashing Success
thanks for helping organize adam. it was a great event. we should do it again sometime.
You Are What You Eatza
they are sooo trying to push their meat combos.
The Feds Are On My Case ...
is that the spanking new courthouse across from the old/new post office/courhouse?
and that sucks that you only get excused for two years. damn feds.
Fornino
god that large photo of the pizza is making me really hungry!!
Must They Spoil Breakfast, Too?
i thought this would be a "yay, pizza for breakfast too" post.
Slice, the Perfect Food
nice review. i might have to go check it out.
i like how you can add toppings to just one slice of the pie.
Schnäck Hamburger Eating Contest
damn!i wish i could go!
'Newsday' on Una Pizza Napoletana
i still have yet to go to upn!!
Pizzork
if i were into the whole cuting thing, this would be very useful. it's still pretty cool though.
Renovations Finished
it seems odd to have the commnent by, etc, stuff twice per entry. also, the about/contact/etc links still go to staging.
A Guided Bus Tour of Brooklyn Pizza
i wonder how much pizza people are allowed to eat at each stop.
Connecting the Dots Over Lunch
i too am well aware of the pizza/subway connection. i remember when fares were like $1.50 (i remember even lower, but maybe this was the first time i was making a connection) and joe's pizza upped their slice prices to $2.00, which was way more than the fare. but now fares are $2.00 too. damn those joe bastards.
Review: The Burger Joint
that's kind of disturbing and something i didn't notice when i ate there.
Review: Blue 9 Burger
i just went on sunday and it was empty so i got my burger pretty fast. and the surprising part is that it seemed more put together than when i first went there when blue 9 opened.
i remember this female employee who used to work there that had a patch that said "i ♥ dick" on the ass of her jeans.
Review: Blue 9 Burger
you know, i never noticed that they toasted their buns. as someone who has tasted both, i think in-n-out is better than blue 9, but blue 9 is a somewhat reasonable facsimile.
There's a Riot Goin' On
how good could his pizza be if he can turn out that type of volume?
Fifteen Pounds of Delicious Burger Goodness
ew, ew, ew. i think i just vomited in my mouth.
On a Rampage in a New Town
best us pizza? ohio? that can't be right.
Pizza on 'The Apprentice'
too bad viewers couldn't fire domino's as the pizza selection.
Pizza By Design: Vera Wang Slings Slices
i was thinking the same thing. kind of like that seinfeld episode with the fur hat and the kenny rogers roster.
Our Kind Of (Powerpuff) Girl
dram, i'm going to start carrying around a slice on me all the time now.
Connecting the Dots Over Lunch
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
Connecting the Dots Over Lunch
Wikipedia has an article about the pizza/subway correlation:
http://en.wikipedia.org/wiki/The_New_York_Pizza_Connection
Review: Blue 9 Burger
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!
Slice, the Perfect Food
Glad to hear it, Foley. Good luck!
Puny Pizzas
Bill: You're probably right. But wouldn't it be fun to experiment? And it'd probably still be better than Pizza Rolls!
A Smashing Success
I think a lot of the pizzas heading to the backroom were snatched up by people in the little hallway/prep area. Heh.
You know, weird enough, I was so busy drinkin' and talkin' to people that I think I only had a handful of slices. :(
The Feds Are On My Case ...
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.
Slice, the Perfect Food
Wow. Your pizzas look and sound great. I have many vegan friends that would agree with me in saying, you need a place in So.Cal. So please wast no time and keep up the hard work.
Slice, the Perfect Food
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.
Must They Spoil Breakfast, Too?
Kate: Yeah. I realize it's all in good fun. Nice to see reports out of the Midwest. I'm hoping I can get to St. Louis when I'm back in KC for Xmas. I want to try Imo's. If that's not an option, KC has a branch of Imo's in the suburbs, but I really want to try it on its home turf.
Renovations Finished
Zapp: It was the scrolling wallpaper after all. Turns out I had code for it in both my CSS stylesheet and on each page itself. That probably didn't help matters, either. Anyway, it seems to be scrolling fine now.
Tien: I just fixed the staging problem. I had some leftover code in one archive template that I forgot to change over to the live site. As for the duplicate info, I meant to do that. First, I wanted to get the author ID closer to the top (even though, lately, the author of almost every entry is me) and need some other meta data up there so author name wasn't just hanging out alone. Figured I might as well keep some of the same meta data at bottom, too, for those long posts. (Though we haven't done a super-long post in a while.)
A Guided Bus Tour of Brooklyn Pizza
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.
Review: The Burger Joint
Well, that's three people who haven't had gristle. Maybe my unfortunate experience truly was just a fluke. I'll have to go back to try it again soon.
AGP: I wasn't complaining about the fat content of the meat in the review; I liked that they were juicy and flavorful.
Joe: Thanks for the tip on the street number. I think the Third Ave. thing had me thinking 3's for some reason. It's fixed now.
Our Kind Of (Powerpuff) Girl
They're freckles. I like freckles. Therefore my Powerpuff girl has freckles. Pizza face is a myth.
Wrong Number
Hot, yes, but I still can't watch this show.
Free Pizza For Your Input
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.
Joe & Pat's
Hmm. I probably am misusing the term. OK. I guess what's happening here is that the cheese is burning.
Joe & Pat's
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.
Joe & Pat's
As yet another MTA fare increase looms, the ferry's lack of a commuter price tag the last several years continues to be a source of frustration. Who gets the revenue from E-Rock's Foster's? Maybe I should just stick with the pizza ...
Joe's Update: It Is Closing
Oops. Sorry. It was $2.25. $3, if you want any single topping. I regret the error.
Joe's Update: It Is Closing
It was $2.75 when I went for lunch today. $2.75!
Judging Long Island Pizza
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 Milwaukeewhere my family's fromwas 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."
Judging Long Island Pizza
Nope. No one bowed out due to indigestion. But the judges I sat near, Miss Long Island (also named Nancy) and "Tony" and "Tina," were all groaning after a while, too. Tony and Tina dropped out by the fourth round so they could go do their show that night. They were in costume, Tony arrived at the "wedding" with sauce all over his white tux. Miss Nancy only ate a bite, sometimes two, from her slices before passing them back to her parents. I think her poor dad gobbled more pizza than some of the judges.
Judging Long Island Pizza
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.
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your pizza is better than a lot of crap out there...