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@ScottWiener: Thanks for doing the research and presenting the facts. I'm impressed (as usual) with your knowledge of pizza stuff, Scott.

@Rolando: All your base are belong to us.

Sorry... I just couldn't help it.

Here's the problem guys. Speed and quality. You can give people a slice held over 140 and it would taste like carboard. You could give someone a slice out of a refrigerator (under 41) and it would take a few minutes to heat up. I understand the items that are dangerous...especially those that the Dept of Health Focus on (chicken, pork, etc.) But here is my problem: I used to work in 3 and 4 star restaurants in NY and we used to have to sell or cheese board at room temperature because that's where cheese tastes best. Why is that ok? I passed the same exact test they did. They know and I know that those cheeses are "dangerous" according to the dept of health yet DEMAND that they be served at that temperature. Most meat is served rare (130) to MR (140) which puts it at the high end of that limit but definitely within it. Crudos and tartars are absolute violations. The inspectors allow them leeway because they are high end restaurants. There has to be equity in it. If you want to judge each place individually, that, I think is fair. But to say this is a rule and its absolute and then not apply it to everyone.....thats just not right. The market sets the standard. If people get sick on your food I guarantee they wont come back. Thats why high end restaurants are left alone. People go there and they feel they know better and NEVER change items in those places. Could I have the beef tartar, but cook it to 140 because I'm worried about food borne illness? Sorry. Thanks for playing. Just be fair. Test the food how its served not how its stored. Thats whats fair. But thats not the law. And the reason I E-Mailed Adam was to try to find a way to comply and not sacrifice quality. I was looking for advice from someone I respected and followed. What I got was a forum on God know's what tangent people wanted to talk about. I know how to comply, I just don't want to sacrfice quality to get there. I'm still looking for that advice.....

And as for Big B coming on here and going on Eater I've got news for you. I've been to Artichoke. I like them. They're nice guys and the pizza is decent. Don't compare the two. You look foolish. And I've seen their kitchen. It's not clean. I would love a fair contest with them. Anytime. Absolutely. We don't serve the same kind of pizza. Stop making a comparison. It doesn't make sense and you just look like a schill. And, to my knowledge, we've never been in the NY Times but if you have the article and could send it to me that would be great. :D

@petes: You could actually understand that?

Wow...i love it...it could make it's way to the city. Could you imagine...they should combine a kitchen trailer, mobile restroom trailer and a gutted travel trailer...total restaurant on wheels. Move it around the city and let everyone get a taste of the fare. I love brick oven pizza.

How is he the prince of the city, the pizzeria has only been open for like 2 years. If anything people glorify Dom DeMarco even more so.

Anselmo seems like more of a genuine guy that's willing to do whatever it takes to start off the Red Hook pizza scene. Eating at Lucali is like being on the floor of the NYSE. Anselmo is a much bigger space, and the vibe feels very comfortable and laid back. I'd bring Anselmo a bottle of Limoncello before Mr. Lucali, because I'm sure he would be a little bit more gracious.

These people are very friendly and warm to the customer, which is rare for the pizzeria's in South Brooklyn. Definitely friendly unlike "Lucali."

I hope they succeed, they should go with simple San Marzano tomatoes without garlic, and use more basil to compliment the pizza. ]

I'm actually surprised at how big a deal people are making of comparing haagen dazs and Ben & jerry's. Besides both brands being expensive and sold in "pints," I never thought of them as similar products, even before the B&J buyout. People buy B&J becuase they like the pretzels, marshmallow and everything else added in. Thats the novelty of their product. Haagen-Dazs brand is based on simple, pure flavors. It's a different beast entirely. Sometimes I want Phish food and sometimes I want dulce de leche, so I buy whichever brand suits my needs.

Was anyone else reminded of "Schooner Tuna" from "Mr. Mom" when they were reading Ben & Jerry's press release?

"My fellow Americans. I am Howard Humphrey, President of Schooner Tuna. All of us here at Schooner Tuna sympathize will all of you hit so hard by these trying economic times. In order to help you we are reducing the price of Schooner Tuna by 50 cents a can. When this crisis is over, we will go back to our regular prices. Until then, remember, we’re all in this together. Schooner Tuna. The tuna with a heart."

Haagen-Dazs Chocolate Ice Cream

1/2 Cup: 106 grams

Ingredients: Cream, Skim Milk, Sugar, Egg Yolks, Cocoa Processed with Alkali.

Ben and Jerry's Chocolate Ice Cream

1/2 C: 105 grams

Ingredients: Cream, Liquid Sugar, Skim Milk, Water, Cocoa (Processed With Alkali), Egg Yolks, Guar Gum And Carrageenan

Almost exactly the same in terms of overrun -- one gram is about the weight of a paperclip. Ingredient list is close but not entirely the same.

Anyone know anything about "liquid sugar"?

Size DOES matter.

I honestly think most consumers would prefer to see the cost go up. How much would it need to go up to prevent us from feeling fleeced like this, really? If it were 20 cents more, which is probably MORE than enough, people would still buy it.

I think Ben & Jerry's comment is rich...they cut costs by putting a bunch of crap in their ice cream. Haagen Dazs for me any day, even in a 14oz package.