Serious Eats: grampart's Profile

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/

grampart at 11:55AM on 03/28/11

From Slice

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

Cornicione enorme!

grampart at 8:04AM on 12/28/10

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.

grampart at 1:12PM on 10/27/10

From Slice

The United States of Pizza: Florida

Methinks this place deserves a mention.
http://wood-firedpizza.com/default.aspx

grampart at 1:00PM on 10/04/10

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.

grampart at 8:16AM on 10/04/10

From Talk

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

grampart at 7:57AM on 09/08/10

From Slice

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

Here comes 6 bucks a slice!

grampart at 3:05PM on 08/04/10

From Slice

Super Peel Aims to Make Pizza Transfer a Breeze

There's also these opinions.

http://www.superpeel.com/testimonials.html

grampart at 10:45AM on 07/31/10

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!

grampart at 10:34AM on 07/31/10

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.

grampart at 5:41PM on 07/30/10

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.

grampart at 4:06PM on 07/30/10

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!

grampart at 2:18PM on 07/30/10

From Slice

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

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

grampart at 3:56PM on 07/22/10

From Slice

Madison, Wisconsin: A Disappointing Dud at The Roman Candle

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

grampart at 1:44PM on 07/22/10

From Slice

Tonecapo's Portobello-Mushroom Crust Pizza

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

grampart at 4:54PM on 07/21/10

From Talk

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

Grind it right into the palm of your hand.

grampart at 12:33PM on 07/12/10

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.

grampart at 12:28PM on 07/09/10

From A Hamburger Today

The Burger Lab: In Search of the Best American Cheese

Another vote here for Boar's Head White American.

grampart at 8:10AM on 07/03/10

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.

grampart at 9:13AM on 04/10/10

From Slice

9 Wild Pizza Tattoos

I always thought this guy made quite a commitment!

http://i151.photobucket.com/albums/s142/dalvvv/pizzatat.jpg

grampart at 3:20PM on 04/09/10

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.

grampart at 9:58AM on 03/31/10

From Talk

Grilled Cheese ideas please!

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

grampart at 11:30AM on 03/29/10

From A Hamburger Today

Chain Burger Brackets: Krystal vs. Whataburger

plus the fact that Krystal really sucks!

grampart at 2:59PM on 03/25/10

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.

grampart at 3:47PM on 03/22/10

What's Hot

grampart’s Profile

Recent Comments

Recent Posts

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Recent Polls

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

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

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

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

Recent Quizzes

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

grampart got 70% correct on Meat Quiz

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

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

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Recent Posts

Recent Favorites

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Polls

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Quizzes

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

grampart got 70% correct on Meat Quiz

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

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

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

grampart got 62% correct on Slice Quiz No. 1

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

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