casa’s Profile

Recent Comments

From Slice

All You Need to Know About Di Fara, 2009

"Think about it, dumbasses. How could he possibly grow that much basil in the window?" LOL, nice!

From Serious Eats

Photo of the Day: Closed Sign

Whoever wrote that needs props. What's the restaurant?

From Recipes

Dinner Tonight: Pork Tenderloin à la Mexicana

I would think you would want to cook the pork to medium, so much nicer that way in my opinion. I love Fronterra, anyone who's in Chicago should make it in.

From Serious Eats

Eating Mice Can Be Rather Nice

I shudder to think that some dishonest mouse vendor might serve city mice rather than the "grain-fed, organic" mice. Nah, never happen.

See more comments by casa »

Recent Posts

casa hasn't written a post yet.

Recent Favorites

casa hasn't favorited a post yet.

Recent Polls

casa hasn't answered any polls yet.

Recent Quizzes

casa hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Slice

All You Need to Know About Di Fara, 2009

"Think about it, dumbasses. How could he possibly grow that much basil in the window?" LOL, nice!

From Serious Eats

Photo of the Day: Closed Sign

Whoever wrote that needs props. What's the restaurant?

From Recipes

Dinner Tonight: Pork Tenderloin à la Mexicana

I would think you would want to cook the pork to medium, so much nicer that way in my opinion. I love Fronterra, anyone who's in Chicago should make it in.

From Serious Eats

Eating Mice Can Be Rather Nice

I shudder to think that some dishonest mouse vendor might serve city mice rather than the "grain-fed, organic" mice. Nah, never happen.

From Serious Eats

Pre-Packaged Spring Water Ice Cubes

Sheesh. Given that there is at least a burgeoning interest in not destroying the planet in the next 100 years, this kind of stuff just blows my little pea of a brain. Like you said Adam, how much effort does it take to freeze your own?

From Slice

All You Need to Know About Di Fara, 2009

I lived in Midwood for 30 years and started going to his shop in the 1980s. Back then he served up a mundane greasy slice to say the least and the interior was exactly the same minus the green paint, of course. If you grew up in the neighborhod like me you would never have imagined that he would become a pizza connoisseur's dream.

I had a Di Fara "experience" yesterday. I must admit his technique has evolved into an art form. I only wish I had the pizza when it was hot as I had to rush my wife and baby home as they had been sitting there for an eternity.

I am more in awe of the respect this man gets. Where else can you find a crowd of 30 people wait two hours for a pizza pie?

If you want great pizza, imho, go to Nino's pizza on 3rd Avenue ant 92nd Street in Bay Ridge. My favorite there is the Sofia Lauren which has whole slices of tomato with a sprinkling of garlic.

From Slice

All You Need to Know About Di Fara, 2009

@foodismylife. I'm glad to hear A. Mano in Ridgewood is still putting out a good Napoletana pie. I didn't see it mentioned yet. When will that area be written up?

Ciao,

Paulie Gee

From Slice

All You Need to Know About Di Fara, 2009

loved all the comments, i am among the group that difara's is a miracle here on earth
dom is a master to be cherished
i am spending my summer on the pizza patrol for the newark star ledger
our conceit is that we will taste pizza in all 21 counties of the state.
let me tell you someone said it best 90 per cent of anything is crap, i am a little more generous i say 15%.
so far i say mr nino's in harrison nj, semolina in milburn and a mano same consultant as keste ,in ridgewood are to die for
if you don't like di fara's it's you.
usually i say to each her own, but not here
good pizza hunting all

From Slice

All You Need to Know About Di Fara, 2009

I hope he raises the price of the slice to $10. Will still be the best damn pizza in the world and might keep out some of the riff raff.

From Serious Eats

Photo of the Day: Closed Sign

Anyone that puts that much time, effort and creativity into a closed sign must make great food.

What day do they celebrate the famed seige of moussaka.

From Serious Eats

Photo of the Day: Closed Sign

I'm going to have my name changed to Kefta Kebab!

From Serious Eats

Eating Mice Can Be Rather Nice

@ casa..... although I prefer my mice to be "Free Range"!

From Serious Eats

Eating Mice Can Be Rather Nice

Onedaylingers - skin off.

mongoose - you're completely right. It's impossible to really know the taste of mice given the meager amount of meat on their bones.

From Serious Eats

Eating Mice Can Be Rather Nice

So wait: Are you saying that in Vietnam they don't use pesticides in the rice paddies?

And, given their size, I'm wondering if it was possible to tell how the mice themselves actually taste (I'm guessing a bit like rabbit).

From Serious Eats

Pre-Packaged Spring Water Ice Cubes

I wish I could give the American public the benefit of the doubt to think that these won't catch on, but those hyper-packaged "100-calorie packs" are so popular, that I don't have much optimism left in that regard.

Recent Posts

casa hasn't written a post yet.

Recent Favorites

casa hasn't favorited a post yet.

Polls

casa hasn't answered any polls yet.

Quizzes

casa hasn't taken any quizzes yet.

About casa

Website:

Location:

About:

Favorite foods:

Last bite on earth: