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cornici1

My Pie Monday: Blue Cheese, Berkshire Pork, Peppadews, and More!


Impressive selection this week!
Nice backstory Re: "Apollonia" pie. I guess it's just coincidence that Anthony Mangieri makes a pie by the same name with the same toppings and named after his daughter?

Dinner Tonight: Potato, Chorizo, and Spinach Tacos

Impressive selection this week!
Nice backstory Re: "Apollonia" pie. I guess it's just coincidence that Anthony Mangieri makes a pie by the same name with the same toppings and named after his daughter?

Pizza Obsessives: Jimmy Coponi

I've read far stronger opinions from commenters here on Slice and also on other websites. Are they all arrogant assholes?

Pizza Obsessives: Jimmy Coponi

Great feature and nice looking pizzas there. Way to go Jimmy!

My only concern might be that starting off so early in your pizza path with a WFO and all the bells and whistles might blind you to the alternatives and variety of other styles that exist out there. This does seem to be reflected in your preference for 'purist' Neapolitan.

VIDEO: Behind the Scenes at Di Fara

Very well put @mattivore.
It's sad to see food so regularly reduced to "best of" lists with value being nothing but a "chart position" in a "top 10". Go to Di Fara for the whole experience...or don't. It is what it is: a unique experience.

Those people so desperate to tear down Dom's success (typically quoting fermentation times and oven temperatures) kinda puzzle me. If you think you can do better at home, then please do so. How does that make Dom any less of a pizza treasure?

Still Not Sure How Much to Tip for Pizza Delivery? You're Not Alone

@Kenji

First of all, I have not found service in the US in general to be superior to elsewhere in the world (whether Europe or Asia). However since the food service industry is so large and varied with many sectors having no direct equivalent in other countries, the comparison is moot imho.

Secondly, you appear to have mistaken me for a cheapskate. I have NO PROBLEM with paying for service. None whatsoever. The problem is with employers and their practices. I agree that a system where service charges are included automatically is no guarantee that the FOH will be renumerated accordingly. However with such a system in place, it's much easier to hold the employer numerically accountable for unfair practice. By continuing to silently tip on an individual basis, we are essentially admitting defeat and accepting that the situation will never improve.

Still Not Sure How Much to Tip for Pizza Delivery? You're Not Alone

And yes I'm very much aware that delivery drivers have significant costs of fuel and vehicle maintenance. Again, this is a cost the pizzeria should be responsible for, since they are the suppliers of the delivery service.
I would absolutely welcome an upfront, explicit delivery fee which goes 100% to the driver. Sadly, it seems where such schemes have been implemented, the money rarely makes it to the employees.

Still Not Sure How Much to Tip for Pizza Delivery? You're Not Alone

@Niki (+ Lance + Kenji)

Regarding complicity, I think you are right but in the wrong way. An industry where workers rely on tips is one where employers are blatantly not paying adequate basic wages.
The employer is at fault here not the customer. Why should the customer bear the responsibility fot the shortcomings of the employer, and by doing so are we not "complicit" in the employer's poor treatment of workers?

Line chefs are often paid a pittance but we don't tip each of them individually. Likewise, we don't tip if we pick up our order from the pizzeria and yet someone is making those pizzas.

Do you tip your mailman every time he delivers a letter? Do you tip couriers every time they deliver a package to your office? And yet pizza delivery drivers aren't even independent contractors. As a customer, my business is with the pizzeria. Delivery drivers are in the employ of the pizzeria providing a service the pizzeria offers.

To tip out of "sympathy" for drivers' predicament borders on making the delivery person a "charity case". While I have no objection to tipping for service/delivery (as a general rule of thumb I tip 20% or $5 for delivery) I do take issue with employees who feel it's appropriate to guilt customers for a crime that customers ultimately should not be held responsible for.

Closings: Great Lake in Chicago Is Moving On

@cpd007 I hear ya and believe me, if I were planning a pizza "tour" of Chicago, I'd be using your recommendations as a reference.

Closings: Great Lake in Chicago Is Moving On

"It's arrogant, elitist, egotistical, and very condescending"

Bit like your post then?

Be Safe Out There

Cornici1

Closings: Great Lake in Chicago Is Moving On

..sarcasm emoticon..

Closings: Great Lake in Chicago Is Moving On

damn hipsters, foodies, bloggers, darkies, commies.....yeah I hear ya. let's just keep that hate rollin'.

Anything to draw a divide between yourself representing good, law-abiding tax-paying, common-sense americans and those slacker, bohemian, entitled slice-reading infidels who just don't know how things are, right?

Double Sensation from Singapore Pizza Hut Wins for Most Insane Pizza

Also since it appears to be a christmas promotional pizza: slightly disappointed at the lack of calling birds, French hens, turtle doves or partridge.

Double Sensation from Singapore Pizza Hut Wins for Most Insane Pizza

@jjs by your reasoning wouldn't that make this Pizza Hut offering a "local" specialty in Singapore?

A Pizza My Mind: My Weirdest Pizza Topping Ever

I've tried peanut butter as a savory pizza topping rather than sweet. It didn't work very well though. The peanut butter kinda split and left a greasy mess.

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

Kenji, I have the same cut off pattern with my broiler and despite the inconvenience it still allows me sufficient window to bake ny-politan pies. Just means that I don't get to make the next pizza for another 7 mins or so. Not that it matters since I'm not the fastest dough stretcher in the world : D

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

@Scott123 Actually the discussion was about Baking Steel vs Lodge Cast Iron but you brought up soapstone, so I'm curious to see the results you achieve on the soapstone that have negated your desire to purchase steel thus far.

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

*your baked-on-soapstone pizzas

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

In the interests of comparison, could we see some of these baked-on-soapstone pizzas please?

Home Slice: Making Spaghetti Pizza

People chase so-called "authenticity" because it's more tangible, and intellectually less taxing to limit oneself to clearly defined and narrow parameters than have to think and see the bigger picture.

PizzaHacker Behind Pizza Program at The Forge

Struggling to find anywhere in the article or publicity that specifically mentions Neapolitan pizza and therefore why the hoopla over the choice of oven vs Ferrara blahblahblah.

Poll: Do You Shake Garlic on Your Slice?

Comparing Sukiyabashi Jiro to a NY slice joint. That's pretty funny. It's also a flawed cultural comparison on so many levels.
Condiments at slice joints are standard. They're part of the culture, if you like. If you don't want to use them, then DON'T.
Dog, Hay, Aesop.

The Science Behind Salt and Vinegar Chips

@berzerkeley
Except that the ingredients specify "dried xxx vinegar". While distilled vinegar may only be 5% acetic acid, most of the remaining 95% is water. It makes sense, therefore, that "dried" vinegar may be much closer to pure acetic acid.

The typical synthesised "salt and vinegar" flavouring is sodium diacetate which, as the author mentions, is essentially 1 part sodium acetate to 1 part acetic acid. This lends both a salty (sodium acetate) and vinegary (acetic acid) taste.

Early Word On Baking Steel: It Works

"People often grudge others what they cannot enjoy themselves."
--Aesop

Poll: How Much Is Too Much for a Slice?

Generally speaking, one could ask how much better a >$5 slice can really be to justify its price? Doesn't it reach a point where you've priced yourself outside of the street slice market and heading towards sit-down pizza? Hard to make such generalisations though when there are always places whose popularity ensures their high price tag (eg DiFara). Diminishing returns vs market demand.

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