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Chicago: More Hits Than Misses at Cafe Spiaggia
I prefer a 50 50 mix......multigrain. Still light and airy....WITH that whole wheat flavor.
Poll: "How Saucy Do You Like It?"
Me..Im a sauce man....and thats the main reason I like the fresh mozz NY style pizza, where the slices of fresh mozz go on first, followed by a twirl of sauce....some bites are all sauce, oil and romano...love that.
The opposite is NHaven style, just too much yellow and orange...can harldy taste sauce....just cheese...
Poll: Eggplant on Pizza, Way or No Way?
PICKLED eggplant, on a pizza topped with some rich pork product is out of this world, better put on AFTER coming out of the oven, but great even heated through.
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gabagool answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?
Poll posted by Adam Kuban, March 8, 2010 at 8:15 AM
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12+ Ways to Amp Your Guac
Heres one that a mexican chef told me...I didn't believe it, but when i did it it was MIND BOGGLING GOOD
1. Your favorite guac recipe
2. Fresh lobster meat, cut into largish chunks
3. Fresh blueberries, raspberries, blackberries
4. Extra citrus
Again, I thought....no way.....but OMG, always the first to go in any catering party. Leaving out the lobster is leaves you with great guac still, but the lob makes it....and I noticed one picture had crab meat....if you get GREAT CRAB MEAT, that would be good also....as long as the pieces remain large and not shredded.
Chicago: More Hits Than Misses at Cafe Spiaggia
I prefer a 50 50 mix......multigrain. Still light and airy....WITH that whole wheat flavor.
Poll: "How Saucy Do You Like It?"
Me..Im a sauce man....and thats the main reason I like the fresh mozz NY style pizza, where the slices of fresh mozz go on first, followed by a twirl of sauce....some bites are all sauce, oil and romano...love that.
The opposite is NHaven style, just too much yellow and orange...can harldy taste sauce....just cheese...
Poll: Eggplant on Pizza, Way or No Way?
PICKLED eggplant, on a pizza topped with some rich pork product is out of this world, better put on AFTER coming out of the oven, but great even heated through.
Poll: Eggplant on Pizza, Way or No Way?
Why is this even a poll?? Might as well ask if tomatoes should go on pizza, since tomatoes are a late party crasher. Tiny embriotic fish belongs on pizza before tomatoes do.....as well as melted lard!!
Eggplant is a founding member of pizza toppings, IMO.
Searching for 6 in 1 brand canned tomatoes.
You may find them under the escalon label, owned by heinz.....NO CITRIC ACID......I recieved a case of number 10 cans, it would have cost me 24.10 a case.
I had heard of escalon for many years, but I have always been a Valoroso fan. Val was the most expensive non organic product I found, until now. I pay 20.09 for a case of Vals. I am going to be trying the whole escalons in puree later. The vals are in "heavy tomato juice", so they make a sauce a bit thinner than escalon.
Escalon is a MUCH deeper red, and quite a bit sweeter. The vals tasted fresher...perhaps becasue of the citric acid....but I gotta tell you...Im torn right now on which i like better!! And I've been a big Valoroso fan for a decade now. My only beef with escalon is they may be TOO thick...at least the 6 in 1's are, perhaps the whole peeled will not be.
First Look: 800 Degrees Neapolitan Pizzeria, Los Angeles
After doing a bit of research on wood burning ovens, the american wood and earthstone, the prefabs and the Italian ovens pizzablogger mentioned, I am left wondering.....Why, if an authentic neo oven is easier to work, less money, and producing a better product, would these seasoned restaurant guys go with woodstone???
First Look: 800 Degrees Neapolitan Pizzeria, Los Angeles
Oh yeah.....and would SF, or FN, or Acunto actually build an oven in a commercial setting that wasn't interested in a VPN certification??
First Look: 800 Degrees Neapolitan Pizzeria, Los Angeles
Thank you PB...mush obliged..
One thing....again, Im NOT a neo fan, but even to my untrained eye, those pies looked pretty good....in YOUR opinion WHAT would make it world class?
Di Fara in New Jersey, You Say?!
Mr. Kuban
No, Ive read about the expansion.....but, Im not convinced Dom Jr. experience is andywhere NEAR what it COULD be and what it SHOULD be...AND he's gonna be fighting an uphill battle because he will be replacing a legend.
The part about dom having to "live up to the falsehood that he made every single pie.....I just have my doubts....with all the life long lovers of DiFara's , you would think ONE would have mentioned that "fact" here, on SLICE, and I never read it, nothing even close....but , I admit I may have missed it. But that is a interesting story I have never heard before, true or not.....thanks for sharing that with me, its appreciated.
Your blog is INDISPENSABLE to any pizza guy, professional or crazed fan.
First Look: 800 Degrees Neapolitan Pizzeria, Los Angeles
Sorry Pizzablogger
Didn't realize this was a slide show. Woodstone. According to many, INCAPABLE of a Neo style pizza, or , I thought, a one minute cook. But those pizza's looked pretty authentic, and the toppings, like Fra Mani and La Querca are HUGE bucks for a pizza place with these prices...
Would a better move have been a authentic naples oven?
They want to be a chain.....so...
First Look: 800 Degrees Neapolitan Pizzeria, Los Angeles
Pizzablogger
Please, could you explain your comment to me....I really need to understand this. As I find the Naples style pizza trend going on in the USA today the style with the most ego attached as far as WHAT you can call it, HOW you can make it, AND especially why ONLY one kind of oven, made with italian stone , by italian craftsman is capable of producing authentic naples pizza. Now, Im NOT saying any of this is true or false, its simply a style of pizza CHOCK filled with rules and dos and don'ts...its the french cooking of pizza.
Is this oven the "right " kind of oven? You called it overpriced. Is it the oven the major computer bravado has been expressed in PIZZAMAKING?
I, too, believe its a nice concept, but not being a Naples fan, I would like to know why their oven, to you, is overpriced...in fact, did I miss the name of the oven?
Thanks.
Di Fara in New Jersey, You Say?!
My apoligies, Mr DeMarco....careless, sorry
Di Fara in New Jersey, You Say?!
Again, I've asked this before, the bigger question is NOT who will make pizza in the new location...but WHO WILL MAKE PIZZA WHN MR DIFARA IS GONE??
It will be a no win situation.....one that didnt have to go down that horrible path...
Chicago: Pugliese Pizzas at Macello
Dave
Youre right! Didn't even cross my mind...A PIGSTY!! Thats exactly it!!!
It fits, with the butcher shop...everything.....thank you!!
Those are damn good looking pizza...I KNEW they were woodburning products right off the bat.....you can always tell.......too bad the taste wasn't there....
Chicago: Pugliese Pizzas at Macello
Oh, and Macello.....it doesn't really mean slaughterhouse...not really. It means....uhm....like disgusting, filthy, like in a room. My mother would always say "e nu macello" when she was describing my room....BUT, a butcher shop IS called a "macelleria"....so, I don't know, take it for what ists worth. Sounds like italian butcher shops were not the most pleasant of places in the day.....
Chicago: Pugliese Pizzas at Macello
Im surprised at the negative review. That first pie looks absolutely killer perfect........
Goldbergs Pizza
I own the cookbook they put out......can that be of help?
Di Fara: Rant and Response
Haters. I hate that word. Its used so much, its essentially lost its meaning. ANY negative post is always from "HATERS".
Almost as bad as "amazing".....EVERYTHING is "amazing" nowadays. Even Haters are Amazing......
But, as someone who doesn't quite get the love affair with Difaras (the pizza, the setup, the shop....EVERYTHING) i think its gotten to the point, now, with the health department that DiFara's is being singled out simply because they refuse to go along with the departments request to clean up. Things that would be overlooked at other places are being "shut down" violations at this place. It seems personal now.
But, BECAUSE DOM hasn't planned for the future....noone will be there to take his place and the health department will have to find another whipping boy.
Will all the "lovers" become "haters" once Dom is no more at the helm of the place?? I'd hate to be in his replacements shoes, cause its a no win situation.
The Ingenious Crust of Gotham Pizza
...and lots of NH places use bread crumbs to launch
The Ingenious Crust of Gotham Pizza
thats crackermeal....or sure looks like it
Lyndhurst, New Jersey: Mr. Bruno's Pizzeria
when the bottom is oiless like this, I think its highly unlikely that the dough is cooked inthe pan nude...i suspect crisco...and that ain't a bad thing...my mom, from the old country, always used it cause it holds a stretch, which isn't what oil does......
A little help please?? Thanks....
Guys
On top was a tab labeled :Switch to SLICE reviews...and I got 58 pages!!
Thank you so very much.
A little help please?? Thanks....
thanks!! Ill try it....sounds right!!
A little help please?? Thanks....
When I punch "reviews" it goes back 4 or 5 pages and thats it....maybe 20 reviews (don't quote me on that) I KNOW there are a ton more. I figured if I could start on "OLDEST POSTS FIRST" instead of newest, I could read this blog in reverse and see posts that are simply too far back to me to keep hitting "back" a million times......
Sorry, if I can't describe what Im after here.....I hope someone can help.
Thanks for asking for a clarification though.
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gabagool answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?
Poll posted by Adam Kuban, March 8, 2010 at 8:15 AM
Heres one that a mexican chef told me...I didn't believe it, but when i did it it was MIND BOGGLING GOOD
1. Your favorite guac recipe
2. Fresh lobster meat, cut into largish chunks
3. Fresh blueberries, raspberries, blackberries
4. Extra citrus
Again, I thought....no way.....but OMG, always the first to go in any catering party. Leaving out the lobster is leaves you with great guac still, but the lob makes it....and I noticed one picture had crab meat....if you get GREAT CRAB MEAT, that would be good also....as long as the pieces remain large and not shredded.