Recent Comments

From Drinks

From Behind the Bar: My Cocktail Costs How Much?

And God help you if you don't leave a generous tip. Btw, is 20% still acceptable if you're served by a "mixologist" ?

From Slice

The Best Surface for Baking Pizza, Part 1: Cheap Pizza Stone

I bought a large Fibrament rectangular stone over 4 years ago and I would recommend it to anyone.
http://www.bakingstone.com/

From Slice

Raritan NJ: De Lucia's Brick Oven Pizza

I'd had my last taste of De Lucia's pizza about 35-40 years ago, when pies like that were "almost" taken for granted. First the Union Hotel and later the Wonder Bar in Whitehouse made similar pies and were much more convenient to this Whitehouse boy so De Lucia's was seldom visited. In 1979 I moved south and learned to make my own. Flash ahead to a couple of weeks ago and there I was at First Avenue in Raritan with my sister TOTALLY enjoying the taste of my "youth". "Zero textural contrast" was never an issue. Thin, with some crunch and some chew; nothing fancy, probably nothing imported; bargain price and zero wait (we arrived at 3:15). I suggest that all you "seekers" put De Lucia's on your bucket list.

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Recent Posts

grampart hasn't written a post yet.

Recent Favorites

From Serious Eats

The Food Lab's Complete Guide to Buying, Storing, and Cooking Prime Rib

From Serious Eats

New Site Feature: Favoriting

See more favorites by grampart »

Recent Polls

From Slice

grampart answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

From Slice

grampart answered "Never!" to How often do you eat frozen pizza?

From Slice

grampart answered "Usually 2 toppings" to How many toppings do you top your pizza with?

From Slice

grampart answered "Shredded/grated" to Do you prefer shredded or sliced mozzarella on your pizza?

Recent Quizzes

From Slice

grampart got 80% correct on General Knowledge (aka No Specific Theme Today)

From Serious Eats

grampart got 70% correct on Meat Quiz

From Slice

grampart got 25% correct on Match the pizza-maker to the pizzeria he or she is most associated with

From Serious Eats

grampart got 50% correct on How Much Do You Know About Passover Foods?

See more polls and quizzes by grampart »

Recent Comments

From Drinks

From Behind the Bar: My Cocktail Costs How Much?

And God help you if you don't leave a generous tip. Btw, is 20% still acceptable if you're served by a "mixologist" ?

From Slice

The Best Surface for Baking Pizza, Part 1: Cheap Pizza Stone

I bought a large Fibrament rectangular stone over 4 years ago and I would recommend it to anyone.
http://www.bakingstone.com/

From Slice

Raritan NJ: De Lucia's Brick Oven Pizza

I'd had my last taste of De Lucia's pizza about 35-40 years ago, when pies like that were "almost" taken for granted. First the Union Hotel and later the Wonder Bar in Whitehouse made similar pies and were much more convenient to this Whitehouse boy so De Lucia's was seldom visited. In 1979 I moved south and learned to make my own. Flash ahead to a couple of weeks ago and there I was at First Avenue in Raritan with my sister TOTALLY enjoying the taste of my "youth". "Zero textural contrast" was never an issue. Thin, with some crunch and some chew; nothing fancy, probably nothing imported; bargain price and zero wait (we arrived at 3:15). I suggest that all you "seekers" put De Lucia's on your bucket list.

From Slice

The United States of Pizza: Florida

@wednesdayvail - We have Mellow Mushroom pizza here in Georgia and, except for the long list of toppings, there is nothing to make their pizza anything special. Mediocre at best.

From Slice

Super Peel Aims to Make Pizza Transfer a Breeze

@Lou T - "Ho Hum. At best, a training tool, sort of like training wheels on your first bike."

I'm sorry, but when you began your "opinion" like that you changed the tone of this thread. Condescending bs at best and preceded by a
"Ho Hum". That's what's up my behind!

From Slice

Super Peel Aims to Make Pizza Transfer a Breeze

If one doesn't want cornmeal/semolina/flour all over the place and stuck to your bottom crust which really screws up the texture and mouth-feel and one wants to eliminate the possibility of screwing up the pie by falling prey to any one of the many other obstacles presented by an "old-fashioned" peel then I say a SuperPeel is a "need-to-have" and for $36 I doubt the extra cost is going to break anyone.

From Slice

Super Peel Aims to Make Pizza Transfer a Breeze

Sorry Lot T, but that just sounds like a lot of purist bullshit. It certainly doesn't take "too long" to load a pie in the oven and the average home pizza maker doesn't have to worry about combustion in the average home oven.

From Slice

Super Peel Aims to Make Pizza Transfer a Breeze

I've been using a SuperPeel for over 3 years and think it's a "super peel". No more nasty flour or cornmeal mess all over the floor and oven door. Assemble the whole pizza on your counter top and pick it with no problems. The only limition is the 14+" diameter on mine. When making large pies I start them on a screen and transfer to my Fibrament stone as soon as I can (2 or 3 minutes). Great product!

From Slice

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

The "Big Bambino" was Babe Ruth. This pretender is just an asshole.

From Slice

Tonecapo's Portobello-Mushroom Crust Pizza

Looks good, but isn't it really just a stuffed mushroom?

From Talk

HELP!! my pizza dough is too elastic, I think.........

Go to pizzamaking.com and peruse the threads that discuss a low yeast, 2 or 3 day retarded rise in the fridge. You won't believe how easy the dough is to handle.

From Serious Eats: New York

New Jersey Dispatch: Charlie's Pool Room

A great place, owned by wonderful guys, who serve a dynamite hot dog. Oh yeah, pretty crappy "dispatch", Yarvin.

From A Hamburger Today

Chain Burger Brackets: Krystal vs. Whataburger

@beth1 - "And I'm old enough to remember when Krystal was pretty decent."
Yeah, and almost 50 years ago I thought the "burgers" at a place on Rt.22 called "Steer-Inn" were delicious and the pizzas at the drive-in theater in Somerville were edible. Tastes change.

From Talk

Grilled Cheese ideas please!

I add jarred roasted red peppers, blotted dry, and sliced thin.

From Slice

Slice Poll: Do You Make Pizza at Home?

@arkie - For awesome pizza, the oven should preheat for more than 40 minutes and a chilled (not frozen dough) should sit at room temp for at least an hour.

See more comments by grampart »

Recent Posts

grampart hasn't written a post yet.

Recent Favorites

From Serious Eats

The Food Lab's Complete Guide to Buying, Storing, and Cooking Prime Rib

From Serious Eats

New Site Feature: Favoriting

See more favorites by grampart »

Polls

From Slice

grampart answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

From Slice

grampart answered "Never!" to How often do you eat frozen pizza?

From Slice

grampart answered "Usually 2 toppings" to How many toppings do you top your pizza with?

From Slice

grampart answered "Shredded/grated" to Do you prefer shredded or sliced mozzarella on your pizza?

From Slice

grampart answered "Yes" to Do you salt your slices?

From Slice

grampart answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

From Slice

grampart answered "No. Grease, for lack of a better word, is good" to Do you blot the grease from your pizza?

From Serious Eats: New York

grampart answered "No, I'm not interested. " to Did You Watch the Nathan's Annual Hot Dog Eating Contest?

From A Hamburger Today

grampart answered "Yes" to Patty Melt: Is it a Burger?

From Slice

grampart answered "During childhood" to When did you start loving pizza?

From Slice

grampart answered "No way!" to Chicken on a pizza: Way or No Way?

From Slice

grampart answered "No. I stick with the main event" to Do you order sides with your pizza (and if so, what?)

From Slice

grampart answered "Some combo of the above (feel free to get specific in the comments)" to What seasonings do you shake on your slices?

From Slice

grampart answered "50–100 miles (80–160 km)" to How far have you traveled for pizza?

From Slice

grampart answered "Yes" to Is it pizza if it doesn't have cheese?

From Slice

grampart answered "Yes! " to Do you make pizza at home?

From Slice

grampart answered "I dip it in the leftover sauce and grease on the plate" to Do you eat and/or dip your pizza crusts?

From Slice

grampart answered "Birch beer" to What do you drink with your pizza?

From Slice

grampart answered "Uncooked (cooks on pie in oven)" to Your Pizza Sauce Preference: Precooked or Uncooked?

From Serious Eats

grampart answered "Every last drop. Gone. Slurp. " to Do You Clean Your Plate?

From Talk

grampart answered "Yes" to Do Beans Belong in Chili?

From Slice

grampart answered "Regular" to Do you prefer fresh mozzarella or regular?

See more polls by grampart »

Quizzes

From Slice

grampart got 80% correct on General Knowledge (aka No Specific Theme Today)

From Serious Eats

grampart got 70% correct on Meat Quiz

From Slice

grampart got 25% correct on Match the pizza-maker to the pizzeria he or she is most associated with

From Serious Eats

grampart got 50% correct on How Much Do You Know About Passover Foods?

From Serious Eats

grampart got 33% correct on How Much Do You Know About Condiments?

From Slice

grampart got 62% correct on Slice Quiz No. 1

From Serious Eats

grampart got 66% correct on How Much Do You Know About New Orleans Food Culture?

See more quizzes by grampart »

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