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conaglio

Ask a Cicerone: The Best Beers for Tacos

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Ask a Cicerone: The Best Beers for Tacos

Brew By Numbers 01/06 Saison: Motueka & Lime

Excellent Neapolitan-Style Pies at Etto in Washington, DC

The quote in question: "What's the big deal about using proper terms for things?"

Which ironically you took with extreme prejudice despite the fact I was actually agreeing with Shuboyje.

Excellent Neapolitan-Style Pies at Etto in Washington, DC

In fact, JEL, if you'd bothered to actually read what I and other have written you'd have noticed that I echoed shuboyje's own sentiments regarding proper information when I quoted him in a previous comment.

So as you quite rightly point out, you have made a wild conjecture with no basis in fact.

Excellent Neapolitan-Style Pies at Etto in Washington, DC

Perhaps then you could show us where anyone labelled you elitist or a snob? Or where anyone made an argument for lack of proper information? The thread is indeed hopeless because you keep seeing "attacks".

Excellent Neapolitan-Style Pies at Etto in Washington, DC

No, "dubious logic" would be the following:

People may read the title of this Slice article and associate the term Neapolitan pizza with the pictures of Etto pizzas. They may then go to a "real" Neapolitan pizzeria and find the pizzas there look diffferent to Slices pictures and will, as a result, think poorly of Neapolitan pizza. [non sequitur jump] Neapolitan pizza in America is destroyed and thousands of Neapolitans' culture is tainted.

Excellent Neapolitan-Style Pies at Etto in Washington, DC

what's the big deal about using the proper term for things?

Excellent Neapolitan-Style Pies at Etto in Washington, DC

But he uses non-00 flours ergo not Neapolitan

Excellent Neapolitan-Style Pies at Etto in Washington, DC

Omg! Quick, someone tell Ciro Salvo he's not making Neapolitan pizza!

Pizza Obsessives: Jimmy Coponi

"Some of the previous methods are more similar than others, with some producing different flavors due to a number of factors."

Thanks for that insight Lou. That clears things right up. ;)
but agreed, let's not spam the comment section any further.

Pizza Obsessives: Jimmy Coponi

"The true Neapolitan style is much more wet....with, in my opinion, more supple and tender dough. I'd use Una Pizza as an example of the closest thing here in the states (I know, I know....why continue to bring him up.)"

Were those not your words, Lou? as recent as January? So what changed your mind about Anthony's pizza not being traditional?

Pizza Obsessives: Jimmy Coponi

Pizza Obsessives: Jimmy Coponi

Wasn't Lou T the guy who used to come on hear idolizing Mangieri as the true Neapolitan pizza? I guess a stint at Paulie Gee's gave him some perspective?

Ask the Critic: Are Cronuts Worth the Line?

When they start handing out free pacemakers and lipitor, I'll get in line.

Ask A Cheesemonger: What Are the Best Fancy Pants Cheeses for Pizza?

Hmmm. Not sure about that recommendation of Crottin on pizza.
One of my favourite cheeses on pizza is Gubbeen. Melts beautifully.

Eat This Cheese: Bonne Bouche

so yes totally edible rind.

Eat This Cheese: Bonne Bouche

@fattyboombatty it's an ash-ripened cheese (no penicillin cultures are used a la brie/camembert) The fresh cheese is coated with ash to bring up the pH and allow geo to develop.

Get to Know Your Cheesemonger. Like, Now.

Get to Know Your Cheesemonger. Like, Now.

I think this article vastly over-romanticizes the term "cheesemonger" who apparently lives in that make-believe neighborhood populated by non-profit-motivated artisanal producers who sell their local, organic produce at the daily farmer's market where everybody knows your name. Is that overly harsh? Perhaps. But it should be pointed out there are just as many so-called cheese "mongers" touting overly-ambitious ranges of poor-condition cheeses with little regard for affiance at trumped up prices (typically reflecting absurd disregard for geography or season).

Motorino Heads East

Michael White (yes, that Michael White) also opened up Al Molo in HK which does pizza (+ pasta). Technically it was his first pizza venture as it opened before Nicoletta in NYC.

Motorino Heads East

There's also roman-style thin crust pizza at piccolo pizzeria in HK (couple of branches. one in kennedy town).
Pizzas are baked in a gas-assisted "charcoal" oven.
http://www.openrice.com/english/restaurant/sr2.htm?shopid=75012

Motorino Heads East

HK has another place offering authentic Neapolitan Pizza with a built-on-site (although not Ferrara) WFO: Duecento Otto (208). It's been open since 2010.

Scott's Pizza Chronicles: Pizza Menu Time Machine

Fascinating and illuminating post, Scott. Definitely puts some perspective on the "everything was better in the old days" mentality - a reminder that there is no single "golden age" but rather a lineage stretching all the way back.

First Look: Brooklyn Central in Park Slope

to clarify:
snide comments coming from pizzamaking members when someone doesn't agree with their "expertise". That's true on pizzamaking and recently on slice too. Sometimes from the same people.

First Look: Brooklyn Central in Park Slope

Then the link should have been to a picture not the review.
Here's a good example of what goes on on Pizzamaking in "reviews":

http://www.pizzamaking.com/forum/index.php/topic,13157.60.html

There we have a prolific pizza making member pestering several well-respected pizzaiolos all the while never having actually tried the pizza itself. Same argument about fermentation time. Sorry, imo that sort of thing is really disrespectful.

I don't have a username at pizzamaking. Frankly, and this is just my opinion mind, it's the last place I'd post anything pizza-related. I find the sort of snide commenting that comes from not agreeing with the status quo and group-think dynamic that goes on there is crazy.

Serious Sandwiches

Hey SE,
I love a good sandwich as much as the next person and there's no denying that you have some of the most comprehensive coverage of bread+fillings on the internet.
Have you considered moving all the sandwich posts into a separate website in the same vein as AHT and Slice?

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