Serious Eats - seriouseats.com

Mangieri is just an arrogant SOB and nothing more. He makes good pizza, nothing spectacular like he believes as there are many in the NY area that do just as good if not better than him. The only reason he has the business he does is because Ed L. put him on the map otherwise he would probably been out of business by now. The guy talks like he has paid his dues and done this and done that but how long as he actually been making pizza in a resturant? His pies are not close to being in the same league as Chris Bianco's. He sounds more like a child that needs to grow up and stop putting other people down just do your own business and stop worrying about if anybody else's pies taste like shit. What does that have to do with you anyway.

They look too "wet" and uniform to me. I prefer my scrambled eggs dry, with nice variety of different sized lumps.

I wouldn't say that these eggs are his recipe, or Daniel Boulud's either. This is just the classical french way of preparing eggs. The technique is explained in the "Professional Chef" cookbook put out by the Culinary Institute of America.

As for the consistency, they are very, very creamy. Ramsey hit it on the head when he said you have to treat it like a risotto, and consistently stir.

Creme Fresh? Chives?
No flaps! All mush!
Looks like typical commercial kitchen crap.

Also all his talk about he only adds the salt at the very last moment is BS, he used salted butter!

For me, it's all about those delicate flaps of tender egg with buttery, salty softness between the flaps. The salt in the butter (and some extra salt beyond that) is part of the trick. You don't want the butter completely emulsified into the eggs. David Rosengarten did a good episode of Taste on scrambled eggs.