Serious Eats - seriouseats.com

Yes, the pizza matches what you get at Da Michele in Napoli. And, yes, it's expensive. But there are only a handful of places in the USA (and none within 300 miles of Pittsburgh) where you can get it just like this. So go, enjoy your pizza, and pay your bill with a smile!

Oh, and be sure to try it on a Friday evening or early Saturday so that you can try genuine, imported-from-Puglia, Italian "burrata". It's a kind of cheese, but that's really all a verbal description can do. It's unlike anything else, and it's impossible to find in the US. There is no domestic equivalent.

Oh, and I didn't notice anyone mentioning the worst type of people to go to a restaurant with: the ones who order 14 dishes/courses off the menu for themselves, take one bite of each, leave the rest, then want to split the check evenly.

Only slightly less bad is the loudmouth who orders every appetizer on the menu "for the table" when nobody else wanted NEAR that much food. This hoover then devours 90% of what was ordered "for the table" and wants to split the check evenly.

As a dyed-in-the-wool east-coaster, there ain't a whole lot out on the left coast that appeals to me.

But In-N-Out is the greatest! I'm in LA several times each year on business, and I stop there every single chance I get. My order is always Double-double, animal style, extra toast, with well-done fries. Gotta luv it. Nothing better.

Do they know what a cult following they have in the east??

Oh, man, I'm makin' this for Sunday brunch. And I intend to substitute some bacon grease for the olive oil! May even finish it (Step 4, cooking the eggs) assembled, under the broiler. Might feel more like an integrated dish that way?

Just made this last night. Followed the recipe exactly. And I must say that it was "just OK." The level of heat (as written) was good for us: wicked-hot, but in the exactly correct way. The chicken-cooking method presented here is excellent, too! Each piece was perfectly cooked. A real (read: wafer-thin, non-coated) wok over a gas flame is definitely the way to go. It was no problem charring the leeks in just a moment or two.

Something in the dish was gritty. The first suspect, naturally, was the leek. But we had washed those ultra-thoroughly. So I think it must have been the ground peppercorns. We'd never used them hand-ground before, so I'm wondering if that was the source?

Anyone else?

I've never understood why Egyptian food never caught-on here, even if just as a fad. It's definitely "approachable" for the American palate, but it's got enough uniqueness to make it unique and distinct.

For now, though, we've got to be content getting it only in Egypt! It's a shame, really.

Try it; you'll like it!

OK, who's got experience with the Sur la Table stainless frypans?? The sale price for the 12" is $59.95. That sounds pretty darned good ... *if* it's a serious (read: lifetime use with proper care) piece of goods. At "cookwarenmore," the equivalent All-Clad 12" frypan (seconds) is still $95.20 (reduced from $140).

Looks like it could be worth stopping by the SLT in SoHo. What say ye: yay or nay?

Yeah, if by "great", you want "great big" (which seems to be the style these days), you can try Bond 45. They do the same thing described by 'mediocrepop' in the 3/25 post: pound thin for a plate-covering presentation, with the little bone left hanging onto the edge. It's like a giant "Q"!

Disclaimer: I'm no fan, particularly, of either veal parm or Bond 45, but you asked! It was a business function, and another member of our party ordered it. They were quite pleased.

I'm tryin' this. Here's why: it allows you to bring hot, evidently delicious asparagus to the table without last-minute preparation.

To me, one major key to successful dinners with guests is to have only 1 item requiring last-minute attention. So, I love finding good dishes that are flexible enough to be served whenever my risotto decides to be perfectly done!

Thanks!

Folks should be aware that Primanti Bros puts both fries AND cole slaw on your sandwich! But don't expect "serious eats" there. It's sorta like Pgh's version of the Philly cheesesteak: it's local "diner" fare -- nothing fancy. In fact, it's downright sloppy.

Also, please be advised that the "Strip District" is not at all what it sounds like! It's a "strip" of land along the Allegheny River where all the wholesale markets are (Penn & Smallman streets). The dry goods in the Asian markets are as varied as we have here in north Jersey. There's also a local coffee roaster there who does a heckuva local and internet business. "Lydia's" is indeed in "The Strip," but don't expect anything like the Bastianich places in NYC.

And I can't believe nobody's mentioned the South Side! To the extent that Pittsburgh has a "happenin'" neighborhood, that's it. Just drive along E. Carson St., about 10 blocks or so either side of 18th. Go much further to the East and you'll be in a "new" area where it's all chain stores & restaurants. I can particularly recommend "Nakama" for sushi (and the wonderful chocolatier 1/2 block east) and "Le Pommier" for French.

While in the South Side, go west along Carson until you reach one of the 2 inclines that will take you up to the top of Mt. Washington. It's cheap, fun, and you get stunning views of Pgh. While up there, you can enjoy a number of more formal restaurants. "Monterey Bay Fish Grotto" is always a good place to take your parents!

And, if you go through the Liberty Tubes and into the South Hills (not to be confused with the South Side), go on to Mt. Lebanon and have Minneo's Pizza. My Dad used to bring us take out from there onceinawhile when I was a kid -- and I'm talkin' 30-some years ago! It was right by the trolley stop, and he could walk to our house in Mission Hills. Mmmm, nice memories!

The coolest thing about Pittsburgh is that you can park centrally and walk to all these places. The Strip and the South Side are at opposite ends of the city, but it's no more than a 30-40 minute walk -- and a very nice one, right through the city center.

Good luck!