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grampart

Taste Test: The Best Frozen Burgers

Egad! Serious Eats and frozen microwaved "burgers". Does not compute.

Watch Jon Stewart Tear Into de Blasio's Pizza-Fork Faux-Pas

I like to eat stuff without using utensils. However, on those rare occasions that I'm confronted with overloaded pizza, I will knife and fork it until the droopy tip is eliminated and eat the rest by hand. That said, now that I know that there are those that frown on that, I'll be sure and use a knife and fork more often.

Alinea and 'Babygate:' Should Babies Be Allowed in Fine Dining?

First of all, I don't even understand WHY anyone would even want to bring a baby with them to a place like this. This should be a special thing for the couple as well as for the rest of the diners there. Why take the chance that this special night could possibly made less special by a wailing infant. Get a baby-sitter and leave the kid home.

Seriously Delicious Holiday Giveaway: The Baking Steel

Although it's difficult to find in my neck of the woods and the rest of my family certainly wouldn't agree, I think a topping of thinly sliced Guanciale is my favorite single topping of all time.

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" ?

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/

Daily Slice: Squash Blossoms and Burrata from Pizzeria Mozza, Los Angeles

Cornicione enorme!

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.

The United States of Pizza: Florida

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.

Good Coffee Pot? (Farberware's a Junk Brand)

Bite the bullet and buy a Technivorm. It's the best coffee maker available. http://www.sweetmarias.com/sweetmarias/coffee-brewers/technivorm-brewers.html

Dom DeMarco Jr. to Open Di Fara Spin-Off Pizzeria at LaGuardia

Here comes 6 bucks a slice!

Super Peel Aims to Make Pizza Transfer a Breeze

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!

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.

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.

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!

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

Another post that proves my point. I rest my case.

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

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

Tonecapo's Portobello-Mushroom Crust Pizza

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

How many grinds of the pepper mill equal...?

Grind it right into the palm of your hand.

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.

The Burger Lab: In Search of the Best American Cheese

Another vote here for Boar's Head White American.

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.

9 Wild Pizza Tattoos

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New Site Feature: Favoriting

We're excited to launch a new site feature today: favoriting. You can now add any blog post, recipe, talk topic, or Photograzing photo to your favorites by clicking "Favorite this!" Your favorites are saved to the "favorites" tab on your profile page so you can easily find them again. Think of it as your virtual Serious Eats recipe box. If you don't see "Favorite this!" next to an item you'd like to favorite, don't fret, it's coming! We'll be rolling this out across all the Serious Eats blogs over the course of the day. You'll need to be signed in to your Serious Eats account to save your favorites. If you don't have a Serious Eats account yet, go ahead... More