thank you , thank you , thank you, thank you..........................................
BURGERS are supposed be served on good old AMERICAN, squishy, airy hamburger ROLLS. Not HARDROLLS, not CIABATTA, no BRIOCHE, not FRENCH BREAD, not NOTHIN...............................but good old fashioned soft hamburger rolls, whanna go nutz?? Ok. Sesame seeded or potato..........but THATS IT.
A couple things here:
The video on his website showed him using a chargrill? Are his burgers at BBP chargilled? First mistake.
Then, again, his video. The burgers, they gotta be handled less. They are so perfect and so smooth, and the interior SO DENSE. Meatloaf, not burgers.
Lastly, he's gotta decide if he wants a fast food joint (appearance) or a more high end place (prices) NEWYORKERS might think that 12 bucks of 1 burger, 1 fry and 1 shake is fast food, but for 99% of the country. Nope.
But mostly, I am shocked that IF he chose a chargril, what was he thinking? Maybe, MAYBE , you can make an arguement for wood or charcoal for burgers, but GAS? Griddle, griddle, griddle.
God
I don't see how they will make it. NH pizza is SO DIFFERENT from NY pizza. Even their branches in Ct aren't homers. The one in Fairfield does well, but the when in Manchester is on life support.
Me? I think they live on what they were, but I still think their clam is unbeatable.
Well, then I guess spaghetti and meatballs is also an abomination. As well as manicotti.....not to mention pasta y fagiole reheated before eating...... How about dumping tomatoes all together from ANY recipe italian, as well as peppers, get rid of polenta while your at it too, THAT is not originally Italian, so in some way, get rid of that too...............
Oh by the way, pineapple is served IN MANY TAVOLA CALDAS and pizzerias in NAPLES, the amalfi coast, as well as ROME.
Pizza is Pizza REGARDLESS of the toppings, NO MATTER HOW SILLY.
It may not float your boat, but new toppings are introduced everyday.
Kinda like when the first Italian did the utterly nauseating, placing the NEW WORD TOMATO on a pizza......Can you imagine the audacity??
I'm not much for pineapple either, but just as Italian pizza makers utilize ANY italian topping THEY consider appropriate such as baby eels, cured strips of pork fat, rendered pork lard, sauteed dandelions, even tripe; I think American pizza makers should have the same opportunities. And since the USA is so diverse, so should be their choice of toppings. I can't stand Hawaiin pizzas, but MILLIONS love them. With so much snobbery involved in the food industry, it would be nice if pizza was exempt.
PS: IMPORTED tomatos are NOT superior in every case. In fact, I find it hard to believe that important san maranzano tomatoes would win a taste test if the names were hidden. American tomatoes, especially canned are FAR SUPERIOR, IMO, than imported Italian. Crafted italian food products such as cold cuts are still superior to their american counterparts but raw food products, such as tomatoes, flour,etc are ever bit as good in america as they are in Italy, I I have worked in both places over the last 40 years.
I've never been. Now, there have been SO MANY ACCOLADES about the pizza there, that I MUST BELIEVE, that the pizza is world class. There are JUST TOO MANY FANS. HOWEVER, and this is a big HOWEVER, there ARE SO MANY PEOPLE WHO COMPLAIN ABOUT WHAT YOU HAVE TO GO THROUGH AND PUT UP WITH, to get the said acclaimed pizza, that THIS ALSO, I take to be valid.
I look at it this way. I'm going there next time I am in NY. And I will be prepared to unruliness, filth, and chaos. The way I look at it, ANYBODY who goes there in order to try this classic pizza ALREADY knows the cons involved, and HAVE NO RIGHT TO COMPLAIN. Its like a parent sending his or her son to play for Bobby Knight and then complaining that Knight is a nutjob....DUHHH!!!!! Ya think?
That said.....I MUST hold the owners at DIfara's accountable for being aware of customers concerns and NOT addressing them. ANd I don't mean the stupid open windows, or the unswept floors or the lack of a hat or any other of the ridiculous health department concerns. I find the fact that customers complain about RUDENESS (NO FARKING EXCUSE, PERIOD!!) AND PIZZAS GIVEN TO THE WRONG CUSTOMER AFTER LONG LONG WAITS. These two really stood out for me. ANd by owner I really don't mean the pizza maker,Dom. Another poster posted that they think the offspring really don't want to be there and are unhappy being there. I can't prove this, but it seems a reasonable assumption. Dom does ALL the pizzas, all the cutting, all the garnishing, all the grinding, all the EVERTHING, apparently. It seems to me, the the cleaning, the organizing and the greeting of customers would NATURALLY fall on the kids laps.............and they seem to have let these fall to the floor.
I think DOm set up his biz to serve a nice steady stream of loyal customers who would put up with the eccentricities in order to enjoy his creations. WHen word got out, his biz SUDDENLY surpassed the abilities of his production, AND NO ONE STEPPED UP TO HELP HIM ADAPT.
All this, MHO. BUt, I gotta try it.....to see if the pizza is as great and if the other aspects are as horrible.
I also have to add: Since WHEN does Asiago OR parmigiano EVER have the bite of Romano? The sharpness is NOT EVEN CLOSE. Romano has the most bite and is the most assertive and salty of the three.
Hi
I MAY be mistaken, Modern is one pizza place in NHaven that I have NEVER visited, though I have heard and read plenty about it.....but I DON'T THINK Modern is coal? Is it? Somewhere, somehow I got it in my mind that it isn't coal. I checked out the website, it never mentioned coal, did it?? Please if I'm wrong, fill me in. Thanks.
Oh yeah, one other question. I have read posts from people concerning coal burning ovens and some state that the coal is IN the main oven compartment, and others state that the coal is in a SEPERATE compartment? Any info? Thanks again.
Well, sounds like you know what happening. In that case, I would have NO PROBLEM saying bye bye to BOTH rags.
But, damn how do you know this stuff??
PS: Capicola.............you're sharp.
"I Like Killing Flies" is one of my favorite movies.
Ok, I have been trying to replicate those potato roll and I can't seem to get it right. I know that they use some kind of dough enhancers and emulsifiers, but there has to be something else. Dry potato flakes or fresh potatoes ? Does anyone have anything close ?
Yeah, $9 for three sliders? That's way over the top. With that said, I'll suck it up and try these out next time I'm in Essex Market.
Another thing. Are you sure Saxelby Cheesemongers is providing the cheese for these? I know Anne and her cheeses and I have a hard time believing that the (seemingly) generic American cheese on the sliders is being provided by Saxelby. Yes, there is a much longer list of items on the Shoshin menu that likely relies on the farmstead cheese from next door, but I think the Kraft singles used for the sliders are coming from elsewhere. I'll verify next time I stop by Essex Market for sliders and cheese.
Do they also charge $9 for three sliders at White Manna? I'm pretty sure that's where the comparison ends (I think it's $.95/slider). I don't mean to start a discussion of restaurant economics in Manhattan, but I can never bring myself to pay Shopsin's inflated prices. This is simple food made with inexpensive ingredients (I bought a half pound of ground beef from Jefferey's last week for about $1.50). I'm all for food cooked with soul and pride, and I'll even pay a premium for it, but Shopsin's is over the top. They don't charge a premium for quality, they charge a premium so they only have to run the restaurant part time.
After many tries, I was in New haven and Louis Lunch was open. I got a cheese, tomato, onion, med rare. It was tasty and reminded me of my grandma's hamburgers on white bread. She never had condiments either.
Now come on, i grew up in Pittsburgh and know everything tastes better with Heinz ketchup on it!
And I mean Everything.
I tired it and liked it, but I dont need to go again.
@wgf911 Your last name wouldn't happen to be Pepe, would it?
Ciao,
Paulie Gee
The Yonkers Pepe's Pizzeria will duplicate the coal oven utilized at New Haven. In addition the same old-world processes and ingredients will be utilized to create the same thin-crust slice of heaven that has been consumed for years at New Haven. The Pepe's family will be responsible for operations at Yonkers and strive to create the highest quality pizza holding tribute to their grandfather Frank Pepe !
A new coal oven store opened up here in SW FL at the Coconut Point Mall in Estero, between Naples and Ft Myers..It's called Tony Sacco's Coal Oven Pizza...Check them out at www.tonysaccos.com
Had a trip to New Haven and simply HAD to go and sample the burgers. I guess now I can say I've had one, but certainly wasn't WOW'd by the burger. Beef and onion cooked perfectly, and it was juicy and beefy tasting. It was barely seasoned (if at all) and the toast they put it on was pretty much like cardboard. Now that I've had one, no need to return.
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