No mayo and chuck the bun......sounds alright
Natto would be great on certain pizzas bout you have to get it in there by stealth. You could fool a lot of natto-phobes.
"I prefer a hot sauce like Tapatio"
Me too. Just discovered it a month ago. On my second bottle now. By Sriracha has been around forever. I first tasted it in 1986.
"What's the matter with old fashioned red pepper flakes to spice up your slice?"
Same here. I want some heat. Sriracha is a vinegar heat which I don't like on pizza. Give me a shaker with garlic powder and a shaker w red pepper flakes to put on on my pizza. Blazing hot (anchovy or pepperoni) pizza right out of the oven. Shake some red pepper flakes on it. Burning the roof of my mouth. The best!!
When your business does so so your landlord wants nothing to do with you but collect the rent check. But when he sees your restaurant is doing great he wants to participate in the profits by jacking your rent. Plus Rays got so much publicity and visits from the Obamas the landlord cannot resist getting a bigger take. Ray's response was "go to hell". Plus Ray already had a backup plan
Above is my guess what happened
Chez Sardine -- Good name that says something
Where I live their little value menu burgers are 50¢ on Sundays. Every couple of months I take ten of them home and modify. Could be with avocado and hot sauce. Could be with good Swiss cheese. Could be trying to make them taste like White Castle sliders by re-heating them on a bed of grilling onions
Thanks Z-Shark. Now I get the portion size
Why not send back the cheese fries? No way can that be a normal order so it would have been fairer to give them a chance to rectify. I have sent back fries at 5 Guys when I knew they had sat steaming for 5 minutes in the bag. Only once really because my local one always does them right.
For sensitive people dairy will cause lung problems. Go ask the macrobiotic people about that. Over in China they can smoke like crazy yet not come down with lung cancer as much. All due to their 98% dairy free diet. Dairy will put mucus in your lungs where tobacco smoke will stick to it. Modern Japan and Korea are roughly the same. I know it is impossible to do when working at serious eats but if you became a pescatarian (vegan+fish)your health would get a lot better. Or become a brown rice eating, fish eating macrobiotic. I know my advice is annoying but.... we all come to a crossroads it's just a matter of where and when
The last thing I want is American cheese. Swiss, feta and blue cheese are better options for me. Colby, cheddar, provalone are OK. Anything but American partly because it is not real cheese. It is a junk food item called cheese product on the label
The lava mouth sear first bites are my best bites. Second come the crispy browned pizza bones of a well made crust. Eaten at the table or the next day
This store wins the prize for most sausages, cylindrical cured meats etc hanging. They must be #1 in America. Some places hang a few for display. Calabria clearly has them hard at work, a working display of genuineness
I would take this steel or any steel or iron pizza bake ware and heat it on the stove first over one or two flames and put a lid on it. Direct flame will heat it quicker than hot oven air. Give it a head start this way then place it in the oven to get heated the rest of the way
Hate on us anchovy eaters but pepperoni and anchovy are the only toppings that matter to me. Mushroom is runner up. Hmmmm... all three are ummami rich
Would I pay $20? Never. But if I owned this place I would do exactly what they are doing with these four upper tier Bianco DiNapoli pizzas. They still have the more popular priced gourmet pizzas for the peasantry. But for those who want something even better they can acquire it. Mozza owners are smart capitalists and they see a demand for these $20 pizzas. They will fill this demand and take this money off the table. If they don't someone else will. LA people have money burning a hole in your pocket? Go to Mozza2 for some pizza cachet and bragging rights. The guys might not talk about it but the women will. It's all about status and pecking orders.
Uncouth and a boor is how I describe him. No sharing? Then why ask for a date w you in the first place.
Try with a corn tortilla wrapper. Get some anchovies and green peppers in there for me at least. Risotto is a good vehicle. Only negative is not enough browned and char pizza crust which is half the pizza deliciousness.
Don't agonize over Texas style. Try making braised brisket. If you are creative it comes out as delicious as Texas smoked. Different of course. After braising you defat the liquid over night in the refrigerator. Then add it back in a few hours or the next day because braised brisket tastes better the next day anyway.
I can tell this man and his food are legit just from the way he holds his machete and calls guys papi
TXCraig1 pie gets my vote because I like anchovies and olives. Maybe some a heap tablespoon of diced onion sprinkled on post bake?
"Oh, and the hydrolized plant protein, which is essentially... marmite!"
Marmite and vegemite are made from yeast and come in little jars. Hydrolized plant protein is made from soy and maybe corn with a bit of yeast and is a major commodity. Protein from yeast is expensive. From soy it is much less expensive
Get some brewers yeast or nutrititional yeast and mix it with some Kikkoman soy sauce and you have the beginnings of Vegemite and marmite
How about Brazil nuts, cashews and pistachios on pizza? That would generate some controversy at Slice. How about a spinach, pistachio, mushroom, anchovy pie? How about sardines or bluefish on a pie instead of anchovies?
How do you air condition your establishment with that oven inside. Your next venture should have oven outside. Other than that you are doing great!
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[Photograph: Caroline Russock] While browsing the pages of The Heirloom Tomato by Amy Goldman I came across this recipe for Curried Meatballs with Tomatoes and immediately recalled a dish of kofta I'd had a while back. While I could not... More
Try the place some other time. likely they mangled your burger because they were super busy on Cinco Mayo and maybe "celebrating" in the kitchen too