f650gsd’s Profile
Recent Comments
Jim Leff: 'Foodiots' Need to Get a Life
The brilliant irony here is that Leff is the biggest foodiot of all. He is the godfather of every boring, detail obsessed food blog you have ever read ... the biggest yammering moron in an endless, infinite field of screaming morons. This is your legacy, Jimbo. Hope you're enjoying it.
Raising the Bar: Happy Hour Sandwiches at Marshall Stack
Nice review, once my brain was able to struggle around the phrase "nine dollar glass of Malbec". We'll just pretend we didn't hear it
Frank Bruni, 'New York Times' Restaurant Critic, Unmasked at Last
Looks kind of like a ferret.
See more comments by f650gsd »
Recent Posts
f650gsd hasn't written a post yet.
Recent Favorites
f650gsd hasn't favorited a post yet.
Recent Polls
f650gsd hasn't answered any polls yet.
Recent Quizzes
f650gsd hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Jim Leff: 'Foodiots' Need to Get a Life
The brilliant irony here is that Leff is the biggest foodiot of all. He is the godfather of every boring, detail obsessed food blog you have ever read ... the biggest yammering moron in an endless, infinite field of screaming morons. This is your legacy, Jimbo. Hope you're enjoying it.
Raising the Bar: Happy Hour Sandwiches at Marshall Stack
Nice review, once my brain was able to struggle around the phrase "nine dollar glass of Malbec". We'll just pretend we didn't hear it
Frank Bruni, 'New York Times' Restaurant Critic, Unmasked at Last
Looks kind of like a ferret.
Dom DeMarco and the 'Heavy Hand'
Thank god they did this story, DiFara needs more press coverage
Maybe someone will start a thread about them on Chowhound next
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
Think of it as reverse Darminism: it's a great way to weed the smart people out of the line so only the dumbasses remain. If he can find a way to sterilize those still willing to wait & pay $5 the world will actually improve!
Chowhounder's One Post Sums Up All of Site's Di Fara Wisdom
Chowhound is still around?
that's too bad
Cold Crawfish at Num Pang Sandwich Shop
Place seems incredibly inflexible & impolite for a pricey hole in the wall.
The Evidence Is In: Manhattan D.A. Robert Morgenthau a Shake Shack Fan
Or maybe they are laundering drug money?
What Does Barack Obama's First 100 Days Mean for Serious Eaters?
"Friend of Monsanto & GMO" = that potentially devastatingly heinous impact I was talking about. That is a more serious issue than anything Ed praised in the initial story. Nice job, DoItClean. We need more facts like that in the discussion and less fawning because he's Obama, Media Darling Who Does No Wrong.
What Does Barack Obama's First 100 Days Mean for Serious Eaters?
Jeez, Ed. Can you be any more of an Obama apologist? Anyone can have "potential positive impact". He could also have "potentially devastatingly heinous impact". Everything he did was potentially awesome? No downsides to his actions re: food issues at all? This comes across as (yet another) Obama puff piece. I would have thought you of all people would have had the smarts & taste to drink something besides Kool-Aid.
Chipotle Redesigns Logo
New pepper is bent like kokopelli. Intentional I bet.
'New York Times' Goes After 'Food Section' Blog Tagline
Isn't the case moot because the NYT hasn't printed news in years?
"All The Lefty Opinion That's Barely Fit To Print"
The Sandwich on '30 Rock' Sandwich Day Episode Revealed: Fiore's in Hoboken, NJ
On behalf of recent threads at Midtown Lunch, let me just reiterate...
JERSEY FOOD STILL SUCKS!!!!!!
The Amazing Beer Selection at Eagle Provisions in South Slope
And American Beer on Court & Kane in Cobble Hill is best of all
Portrait of Obama Made Out of Cereal
If the Dow goes below 6000 I'm going to do one with the corn & peanuts in my stool
The Worst Seafood Display Ever? Or the Most Brilliant? You Decide
Looks like NYC is getting like San Francisco - where everyone is offended by everything. That, and the fact that the food blogsphere is so overcrowded that a moronic story like this gets play.
I wish they would have done it with a cow and a chicken. Now THAT would be cool.
The Only Six-Foot Super Bowl Hero a New Yorker Needs
I love SSB but this product is not nearly as good as the hype you give it. This is about the fifth time I've seen gushing about it but I would rank it as a 7 on a scale of 1 -10 compared to other SSB products.
I'm simply not all that.
How to Celebrate the Inauguration in New York City
I'm still laughing at the free Colt .45 promo at the Obama/MLK event. What better way to celebrate than a fowdy? Except maybe some chicken, grape drink, menthols & an Apple Jolly Rancher?
Dear Serious Eats: 'Enough with the Damn Year-End Reviews!'
No matter how annoying anyone finds it - it is still infinitely LESS annoying than anything on Chowhound.
Chinese Wine Coming to a Restaurant Near You?
Great article in the Wall St Journal several years ago about Chinese wine, and how it is so rank the Chinese always mix it with soda, usually Coke. When western wines were first imported, the aristocrats would think nothing of ordering a Chateau Petrus with a side of Coke as a mixer. I shit-you-not!
Dear AHT: Great Burger at Zum Stammtisch in Queens
Perfect appetizer to preceed this wonderful burger is their signature steak tartare. And a stein of Spaten (of course)
Jim Leff: 'Foodiots' Need to Get a Life
Ahh, I see. So when Jim Leff raves about a pizzeria, it's because it's important, useful, and life-improving information, but when other people rave about a pizzeria, they're idly frothing. Gotcha.
The Worst Seafood Display Ever? Or the Most Brilliant? You Decide
I can relate to paulraphael - I'm a working chef, New York foodie, and worked in gourmet food stores for seven years. The quality of the fish that is available in the wholesale markets is dismal, and by the time it gets to the retailer it is too old to sell. It comes from all over the world, is caught by questionable methods, or farm-raised under often questionable conditions. I don't eat much fish these days unless i catch it.
The Sandwich on '30 Rock' Sandwich Day Episode Revealed: Fiore's in Hoboken, NJ
Check out my blog post on Fiore's infamous Roast Beef, Mozz and Gravy Hero...including super-detailed photos of this delicious sandwich that'll make you want to lick the screen.
http://thehobokenguy.com/hobokens-best-sandwich-fiores-roast-beef-mozz-gravy-hero/
Raising the Bar: Happy Hour Sandwiches at Marshall Stack
@gastrodamus - They also have sloppy joe sliders. Next time, sloppy joe sliders, tater tots, and beer on tap!
Raising the Bar: Happy Hour Sandwiches at Marshall Stack
their sandwiches are so good. don't forget the tater tots.
Raising the Bar: Happy Hour Sandwiches at Marshall Stack
@jerkfaceirl - Thanks for the rec! Will do.
Dom DeMarco and the 'Heavy Hand'
I agree with cliffyb. That crust is burnt. Other than that, it looks unbelievably tasty.
Dom DeMarco and the 'Heavy Hand'
In 1964 slices were 15¢ where I lived in Queens. That was 15¢ for regular or Sicilian. I always got regular and it had thin crust and good char even back then. Some charred bubbles too
Dom DeMarco and the 'Heavy Hand'
Extra light olive oil is just that, not EVOO. It get to be extra light when they do a second pressing and add heat or chemicals for extraction. It's about price point and not quality for a lot of restaurants using EVOO. Without adhering to International Olive Oil Council standards some producers add nut oils and color to their products and sell them as EVOO.
Dom DeMarco and the 'Heavy Hand'
Maybe at $6 a slice Dom will start drizzling Manni on the pizza.LOL
Dom DeMarco and the 'Heavy Hand'
Check the many fickr photos showing the can on the shelf. Even extra virgin Bertolli/Berio is at bare minimum average olive oil at best.
Dom DeMarco and the 'Heavy Hand'
@PG: Enjoy seeing the Night Fly and the rest of the boys playing tonight...nice.
@RobertoRx: Dom uses the EVOO. But just like many things, there are huge quality variations within the Extra Virgin grade of olive oils available. I personally use the extra light EVOO from Bertolli to cook with, but their EVOO leaves a lot to be desired, IMO. --PB
Dom DeMarco and the 'Heavy Hand'
There are different grades of Bertoli/Berio from Light to Extra Virgin.
Dom DeMarco and the 'Heavy Hand'
@Pblogger Lemme teach you a little something you may not know about down there in Oriole Country; As goes the slice so goes the subway fare. Or visa versa. In 1965 a slice in NYC was 15 cents. The subway fare went up to 20 cents in 1966 and lo and behold so did a slice in almost every pizza joint in the city. It kept up that way pretty much until present day.
Now I'm off to see Steely Dan perform The Royal Scam at the Beacon in a neighborhood devoid of destination pizza. It looks like it's gonna be a 'Shroom Burger at Shake Shack for me.
Ciao,
Paulie Gee
Dom DeMarco and the 'Heavy Hand'
Pizzablogger, I was really surprised when I noticed it. And with all the high end ingredient talk in the press lately regarding the price increase it left me scratching my head. LOL
For example. Chris Bianco uses Queen Creek olive oil made specifically for him. Nick Lessins's of Great Lake uses a excellent one from California Olive Ranch.
But Bertolli and Berio are simply considered a cooking oil. They serve the purpose for what they are but certainly not a finishing oil.
Dom DeMarco and the 'Heavy Hand'
@Robert 40: I agree with you wholeheartedly about the Bertolli. It ain't super quality olive oil.
Dom DeMarco and the 'Heavy Hand'
@Toby: An acidic sour tang on Dom's crust would be ridiculous....now I'd buy that for $5!
Dom DeMarco and the 'Heavy Hand'
I raised the question because in the article Dom expressed in his own words as much that better ingredients justified the price increase.
Dom DeMarco and the 'Heavy Hand'
I went two weeks ago. Paid 60 something for a round and square pie and it was worth it. Yes pizza is generally an inexpensive food but you can easily drop that much on a dinner anywhere in Brooklyn or Manhattan and not have as good a meal. That said I will agree that the pies are inconsistent.
Dom DeMarco and the 'Heavy Hand'
You can only take the value-for-money analysis so far with regards to ingredients. Di Fara or any pizzeria for that matter is a business that sells pizza. It's not a re-seller of imported cheese.
@PB Interesting parallel between lambic beers and DiFara. Now, if Dom started making sourdough crusts!
FP
Dom DeMarco and the 'Heavy Hand'
Dom actually has two types of olive oil on the top of his workstation against the wall. Bertolli is one and the other has a more white label and it begins with a "V". I have pictures of it, but I'm not at home right now.
I'm still surprised that no one has mentioned how much of a "rip off" a place like Pizza Box is banging an 550 PERCENT rake on every slice of pizza compared to Dom's 250% markup.
Why do I care, I'm 200 miles away? Guess I'm just a jerk. --PB
Dom DeMarco and the 'Heavy Hand'
@ZoetMD: Careful with the inflaton calculator, especially making generalizations with regards to prices when using it.
That inflation calculator illustrates the loss in the purchasing power of the $USD due to inflation over a chosen time period, but does not take into account that certain sectors/areas of the economy, like the food industry (impacted by agricultural commodities), may in fact experience inflation which is more or less than the purchasing power of a dollar as measured across the entire economy.
In addition, whose slice of pizza was $0.15 in 1965? Is that a national average, in New York, in Brooklyn? What was the price for a slice from a high quality pizzeria in 1965?
What about for pizzeria's that use pre-packaged, domestically sourced ingredients versus ones that obtain ingredients from outside of the country? DiFara, as well as many of the newer Neapolitan inspired pizzerias, source many of their ingredients from overseas. Oil and dollar exchange rates become huge potential carrying costs for these pizzerias. The PPB cost of crude is very volatile and can experience a much different inflationary path than the purchasing power of a $USD, causing potential very rapid spikes in prices.
BTW, most mozzarella, whether aged, fresh fior-di-latte, and especially bufala, is comprised primarilly of water and fat and I, like you, am shocked DiFara can pass a health inspection as well. DiFara's space is to the pizza world what the purposfully neglected, cobweb, spider and dust ridden eves which house the fermentation tanks of Belgian Lambic brewhouses in the Senne Valley are to the beer world. --PB
Dom DeMarco and the 'Heavy Hand'
I stand corrected not Bertolli but Berio.
Dom DeMarco and the 'Heavy Hand'
@Adam
Hey the title you chose "Dom DeMarco and the 'Heavy Hand' " sounds like a real cool name for a mob movie....ha ha
i actually read it thinking something sinister happened
Gianluca
http://www.pizzaandcoffee.com/
Dom DeMarco and the 'Heavy Hand'
That is not a little tasty char on the crust, that pizza is BURNT.
Recent Posts
f650gsd hasn't written a post yet.
Recent Favorites
f650gsd hasn't favorited a post yet.
Polls
f650gsd hasn't answered any polls yet.
Quizzes
f650gsd hasn't taken any quizzes yet.
p.s. FYYFF