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The Ten Most Recent Posts By guttergour

From Talk

Why's every pizzeria in NY making "authentic" grandma slices?!

Posted by guttergour, December 14, 2006 at 8:17 PM

What hath you wrought Ed Levine? While I appreciated learning about the "grandma" variant from the more typical thick crusted "sicilian" slice as desrcibed in "Pizza-A Slice of Heaven" aka the The Bible's Third Testament-evryplace in Manhattan seems to be inroducing them including Ben's pizza on MacDougal and West 3rd and most patetically at Krunch on 52nd and 2nd which is devoted to cardboard versions. The only one that I like is at Maffeis 0n 6th avenue and 21st.

4 Comments

The Ten Most Recent Comments By guttergour

From A Hamburger Today

New: Seymour Burton

Great burger-check it out.

guttergour at 8:51PM on 04/06/08

From Slice

Old Forge, Pennsylvania: The Pizza Capital of the World

Adam- I went last year. You and ed have to investigate. see my report from last august. www.chowhound.com/topics/305174

guttergour at 6:39PM on 04/05/08

From Required Eating

Alan Richman Slams Les Halles: Payback for Anthony Bourdain's Golden Clog Awards

I love both Tony and Alan. I'm not sure why Tony called Alan a "douche" but if it was retribution for the New Orleans debacle, then I'm with Tony on this one.
--Guttergourmet


guttergour at 6:15PM on 03/15/08

From Talk

Au Pied De Cochon - Montreal - Must order ____?

My wife had the foie gras sushi roll which was amazing. Actually everything there was amazing.

guttergour at 9:11PM on 02/06/08

From Ed Levine Eats

Ed Levine's Serious Diet: Week 3

Weekends are toughest for me. But I'm down from 215+ in September to 186.5 today. No carbs is the key. I had a hanger steak at Bar Americain yesterday and pancetta wrapped porchetta today from DiPalo's but NO BREAD!
--Guttergourmet

guttergour at 10:25PM on 01/26/08

From Slice

A List of Regional Pizza Styles

See my description of Old Forge pizza on this thread: www.chowhound.com/topics/305174

guttergour at 10:08PM on 01/26/08

From Ed Levine Eats

The Best Black and White Cookies? Half-Moons? Amerikaners?

Moishe's Bakery on 2nd avenue in the east Village is a contend for best B&W.
--Guttergourmet

guttergour at 4:45PM on 01/19/08

From Required Eating

Seriously Delicious Holiday Giveaway: Southside Market Sausage

I drove 200 miles to get to Kreutz Market and it was worth it. If imitation is the highest form of flattery, Hill Country does a damn fine imitation by the way.

guttergour at 6:31PM on 12/30/07

From Ed Levine Eats

Ten Most Pleasure-Inducing Dishes of 2007: What Are Yours?

How could you pick the serrano over the uni panini?

guttergour at 10:17PM on 12/28/07

From Required Eating

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Lightly toasted onion bagel with melted butter and thinly sliced sturgeon streaked with schmaltz-like yellow fat and a tall, cold glass of chocolate milk made extra sweet with Fox's-U-Bet syrup that's kosher for passover (made with cane sugar instead of corn syrup).

--Guttergourmet

guttergour at 10:45PM on 11/29/07

Responses to Comments by guttergour

From Slice

A List of Regional Pizza Styles

I moved away from Pittsburgh the Bay Area (where there is plenty of good pizza) and i STILL crave Aiello's!!!! Pittsburgh pies do have a unique taste- its the sweeter sauce.

Ohio Valley pizza certainly deserves its own category- its pretty unique.

If you want true Ohio Valley Pizza, you have to go to the Firehouse in Ambridge, PA on Merchant street. Only open on the weekends, the business is run by firemen to support the firehouse (we're talking real social capital here). Its not my favorite (really dougy crust) but its certainly an experience.

Another experience would be Tony R's pizza in Sewickley on Nevin Ave. A tiny pizzaria run by Tony (who does all the deliveries himself) and his two sons.

katie123 at 2:03PM on 05/07/08

From Slice

A List of Regional Pizza Styles

When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.

Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.

Ellavemia at 10:57AM on 04/12/08

From Slice

Old Forge, Pennsylvania: The Pizza Capital of the World

I am researching a paper on Pennsylvania pizzerias inspired by an article I found linked from Slice:

http://www.thetimes-tribune.com/site/news.cfm?newsid=15036038&BRD=2185&PAG=461&dept_id=418218&rfi=6

I assume--but have not confirmed--that the state's oldest pizzerias are in Philly and Pittsburgh. However, outside these metropolitan areas, my sifting through old city directories in the State Library showed that Hazleton appears to have some of the earliest pizzerias. The three listed in 1948 (under bakeries, not restaurants) are Petruzzi's Home Delivery Pizzeria, Neapolitan Pizzeria and Tas-tee Pizzeria.

brix11 at 11:20PM on 04/09/08

From Slice

A List of Regional Pizza Styles

I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."

It pays to be open-minded :)

NewYorkDave at 5:49PM on 04/06/08

From Slice

Old Forge, Pennsylvania: The Pizza Capital of the World

I've had Old Forge Pizza before --- you need to go to the right places. Try Old Forge Pizza Express --- they're new but I had it the last time I was in town and it was fantastic. They sell it as a take and bake so you can make it in your home --- nothing like a hot pizza coming out of your oven.

chachi at 10:56PM on 04/05/08

From Slice

A Slice of Heaven: Washington, D.C.

The sausage at Pizzeria Paradiso IS house-made. The comment about frying it up every morning is separate.

sobriquet at 10:49AM on 03/05/08

From Slice

A Slice of Heaven: Washington, D.C.

You should consider trying out the pies at Piola in Rosslyn, right outside the city. They offer over 50 varieties with some very atypical toppings. Crust comes in two versions; thin Roman style, or slightly thicker Neapolitan style. They also offer a few "Pizze Bianche" which come without any sauce.

This is honestly the best pie I have had here in the area. It should definitely be tried and noted on your awesome site!!!

slyone at 11:11PM on 02/26/08

From Slice

A List of Regional Pizza Styles

I must also comment on the RI Pizza Strips - aka bakery pizza or party pizza. It was always served at birthday parties as a kid. It's simply pizza baked with sauce (no cheese - maybe a sprinkling of romano) and then sliced into rectangular pieces and served room temperature or cold. Heavenly. No one outside of RI has ever heard of this fantastic pizza. Such a shame. You'll find it in every Italian bakery in RI and in the grocery stores as well.

Caserta's, as someone mentioned, is another great pizza place in RI. We get ours well done. The pizza is a little on the thicker side (if you get a medium or large). The small tends to have a thinner crust. also not to be missed at Caserta's is the "wimpy skippy" (or spinach pie). Every single person that walks in to eat at Caserta's orders the wimpy skippy, in addition to their pizza. Twin's Pizza in Pawtucket is also great. Man, all this pizza talk makes me want to fly up to RI and eat!!!

The wonderful thing about growing up in New England/Northeast is that there are an abundance of pizza places and you really have the ability to get a variety of styles.


AS1979 at 5:24PM on 02/22/08

From Talk

Au Pied De Cochon - Montreal - Must order ____?

The foie gras poutine was awesome!

Chau at 3:11PM on 02/09/08

From Slice

A List of Regional Pizza Styles

New York style pizza in NE ohio starts at Pisanellos in Alliance Ohio. One of the best I've had around the country. This place still has the woman who founded the pizza shop 53 years ago making pizzas every day.It's a thin crust and you can tell that the dough is made fresh every day. This 80 year old woman still hand tosses the dough, about 100 pies a day. She came to this country from Rome 58 yrs ago and has been making pizzas ever since.
Many people in Ohio have heard of Pisanellos in Bowling Green, but the one in Alliance was and is the original.. I stop and get one or two every time I'm in the area.

barney at 7:10PM on 01/31/08