Profile

pauliegee

  • Website
  • Location: Jersey
  • Favorite foods: Pizza
  • Last bite on earth: Too tough to chose, but perhaps a Roast Pork Italian sandwich from Tony Luke's or DiNic's in Philly.

Snapshots From Pizza Town USA, 'America's Favorite Town' Since 1958

Great shots Robyn. I love the place, but I've never been there at night. Your photos are inspiring me to go. I hope they are open on Mondays.

Ciao,

PG

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

This from a party at Pizza Expo 2013:

Lance: Jeff, what's the most important thing you brought to Varasano's from your corporate career?

Jeff: Process.

I can hardly wait for part 2.

Ciao,

PG

My pasta tastes like cinammon?!

I've been tasting it for years now. I keep buying it in hope that it has gone away, but as I type I am eating some and the taste is still there. I always sensed, not cinnamon but clove. The only reason I still buy it now is that I love the shape of their Catanisella Lunga and I have not found a similarly shaped pasta produced by anyone else. Any update on this problem?

Ciao,

Paulie Gee

Video: Inside Roberta's Pizza

Serious business!

Ciao,

PG

Elmwood Park, New Jersey: Pizza-Town USA, 'America's Favorite Town'

I did not. The girls promised it to me, but when I went back for it, the guy was there and didn't know WTF I was talking about and I gave up my pursuit.

Ciao,

PG

Elmwood Park, New Jersey: Pizza-Town USA, 'America's Favorite Town'

Here, here. I secondcThe Slicemeister. How 'bout it Katie?

Ciao,

PG

Poll: What's the Farthest You've Gone for Pizza?

@Grant Sometimes I just gotta pinch myself.

Thanks,

PG

My Pie Monday: Braised Pig's Ear, Black Garlic, Tofu, and More!

@Slicemeister Kubar? Kubaned up beyond all recognition? Or is he referring to this:

http://www.ku-bar.co.uk

Ciao,

PG

Poll: What's the Farthest You've Gone for Pizza?

And while we are one the subject, do these count even though We're here mostly for the skiing?:

http://instagram.com/p/lPnbU-lu6e/

http://instagram.com/p/lSd_F1lu_m/

http://instagram.com/p/lX1pmFFu-M/

Ciao,

Paolo

Poll: What's the Farthest You've Gone for Pizza?

Last April we made a trip to Capri, Amalfi, Naples and Rome just to eat pizza. If you don't believe me, just ask my accountant. The year before, I flew out to the Bay Area for a three day, fourteen stop pizza tour. And BTW, We went on an unplanned return visit to Bonci's place the following day as well.

Ciao,

PG

Open Thread: What's at the Top of Your Pizza Wish List?

You know where to find me @kungSchu.

Ciao,

PG

Open Thread: What's at the Top of Your Pizza Wish List?

@CTMike Who do you think I am, R. Lee Ermey?

Ciao,

PG

How to Find and Order Great Pizza in New York

I'm planning a Paulie Gee's Best of the Boroughs Pizza Tour. Date and time TBD. In this order:

1. Joe and Pat's
2. Totonno's
3. New Park
4. Lou and Ernie's
5. Prince St.

Who's in?

BTW @Kenji, stunning picture of New Park. It now lives in my camera roll.

Ciao,

PG

Pizza Obsessives: Eric Leath

That's not what I wanted you to say.

Ciao,

PG

Pizza Obsessives: Eric Leath

"and Staten Island-style pizzas come to mind.".

Say it. Say it! You won't alienate the Denino fans. Say it!!

Ciao,

PG

What's Up in Pizza: NYTimes Declares Pizza 'Meh,' Which Pizza Would Be Your Lover, and More!

You'll keep readin' and they'll keep writin'.

Ciao,

PG

PizzaHacker is My New Go-To in San Francisco

Here's what @scott123 is tawkin' about:

http://instagram.com/p/jwMZwhFu4b/

An amazing pie. I'm glad to see he's using those sweet and delicious Early Girl tomatoes. I can hardly wIt for my next busy to the Bay Area so I can check him out. Congratulations Jeff.

Ciao,

PG

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

@Kenji There is already one in every hotel buffet breakfast area.

Ciao,

PG

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

Hotel breakfast has been elevated far beyond imaginable heights.

Ciao,

PG

How Do You Feel About Chicago-Style Pizza in NYC?

@Mark It was an Uno in Bay Ridge Brooklyn.
Lookin' forward to breaking bread with you in Chicago @cpd007

Ciao,

PG

How Do You Feel About Chicago-Style Pizza in NYC?

@JamieF, the call wasn't mine, it was @DerrickTung's. I do need to mention that I wasn't a big fan of the sausage. And yes I will check it out and let you know.

Ciao,

PG

How Do You Feel About Chicago-Style Pizza in NYC?

Until a recent trip there, the only Chicago style pie I had was from Pizzeria Uno and I was underwhelmed. I even would tell customers that it wasn't pizza when my opinion was solicited. That all changed after a recent visit to Lou Malnati's. I'm still craving that pie. The crust was splendid, the cheese was flavorful and the tomato sauce was fresh and bright.

Ciao,

PG

Poll: What Do You Do With Your Crusts?

The late Joel Cimineri of Totonno's said that he'd break the crusts into small pieces and sauté them in olive oil before adding beaten eggs.

Ciao,

PG

Poll: What Do You Do With Your Crusts?

I hope all you dog lovers put some cold butter on those crusts when you treat your pooches.

And BTW, nobody gives them to their cats?

Ciao,

PG

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

If he wanted to get right with Philadelphians he should have ordered a Roast Pork Italian, the real king of Philly sandwiches.

Ciao,

PG

Gabriele Bonci in Greenpoint.

If you're a Gabreile Bonci fan and you live in the NY Metro area, you'll be happy to learn that thanks to Katie Parla, he'll be cooking at a special event at Paulie Gee's the afternoon Saturday 10/19. Here are the details:

https://bonci-parla-pizza-beer-estw.eventbrite.com/

Ciao,

PG

Giuseppina's: Is it Lucali East?

Like his brother Mark (owner of Lucali), Chris Iacono uses a gas- and wood-fired oven to produce thin crust New York-style pizzas with a Di Fara-inspired blend of three cheeses and impeccable toppings, all in a warm and romantic ambiance. More

Tasty 10: The Most Popular Posts from the SE Universe

From Serious Eats Talk: 'Is Motorino Really That Good?'

A Margherita pizza from the East Village Motorino. [Photograph: Philip Given] On Slice parent site Serious Eats, sushiburger says: ... Then we went to Motorino on 12th Street. After hearing all the rave on SE/Slice (for the one in Brooklyn) I decided to try it. We ordered the Margherita. Since we had already eaten a pork bun and half a sandwich, we ordered just one pie (plus, it was like 5 p.m. so no one was there), but the guy working there gave us a weird look and said in the back, "They just want one... no, that's it...... More

Una Pizza Napoletana: This Is Hardcore

UNA PIZZA NAPOLETANA Location: 349 12th Street (East Village, b/n 1st/2nd aves.) Nearest train: L Train to First Ave. Phone: 212-477-9950 Hours: Thurs. & Fri., 5 p.m. until sold out of dough; Sat. & Sun., Noon until sold out of dough Payment: Cash only The Skinny: Get there early; proprietor Anthony Mangieri stops making pizza when the day's allotment of dough runs out. For now, it's BYO on the ALCO. No take-out, no delivery. It took some convincing to get me out to Una Pizza Napoletana last night. I'd already eaten enough pizza for the week: an entire plain... More

Artichoke, a Crisis of Conscience, and Some Tough Questions

On Friday I posted an entry with the emailed text of two tipsters eager to hip Slice to Artichoke, a new pizzeria in the East Village. Later, in the comments of that post and on Eater, people raised concerns that we had guerrilla marketers in our midst. I'd like to address that. Are They Shills? Are they? I don't think so. In email exchanges I've had with both guys since publication of that post, they've seemed aboveboard. If I'm being fooled, however, then I will admit that in my rush to "break news" about a potentially hot new pizzeria, I... More

An Evening with Paulie Gee, Pizza Madman

Clockwise from top left: Proofing pans hold dough balls; Paulie Gee, pizza madman; the most popular pie of the night, the Margherita with Sopressata Picante and Parmigiano-Reggiano; Paulie places a pie in the oven; the Bianco with Chopped Fresh Garlic, Pecorino Romano, and Fresh Basil comes steaming from the oven. Regular readers will recognize the name Paulie Gee from his many comments here on Slice and from his extensive collection of pizza photos on Flickr. Paulie is the consummate pizza lover--he eats it, lives it, breathes it, and, this past Saturday, he made it. For me! And for his... More

The Year in Pizza at Adult Education

Thanks to everyone out there who showed up to hear about "The Year in Pizza" at Adult Ed last night. My talk kind of got off to a rocky start (I'm not much of a public speaker), but thanks to your early laughs (either sincere or politely feigned), I soon found my bearings and delivered a not-horrible speech. Thanks, too, to Carrie McLaren and Stay Free! for presenting the series; Charles Star for emceeing; Jim Hanas for asking me to speak; and fellow speakers Patrick Di Justo, Joe Garden, and Marian Salzman; and, of course, Union Hall for providing... More

Eater on the Co. Shitstorm

Anyone not following the insanity in the comments of this post on Slice would do well to check them out. Here's Eater's take on the "Co.ntroversy": It's a week old. A restaurant that opened over a year late after incredible build up on the blogs and the papers, with an owner and an investor who are much revered and well known in the food industry, was bound to be under siege upon opening. Wait it out, and eventually, the crowds will settle, the bad service staff will be culled, and the dough will be made in the right quantities. Hopefully.... More

The Pieman's Craft at Una Pizza Napoletana

Photograph from Paulie Gee on Flickr On Saturday Slice–Serious Eats sponsored a talk called The Pieman's Craft as part of the New York Wine & Food Festival. A crowd of about 35 people showed up for the event, including some familiar faces—and some new faces that we were able to put to Slice screen names (which is always fun!). Noted pizza expert Ed Levine talked to Anthony Mangieri, drawing out his piemaking history and, eventually, his philosophy. Photograph from Paulie Gee on Flickr The session was also a bit of a juxtaposition of styles, with Ed bringing some Vinny... More

Roberta's: The DIY Pizzeria

The pizza is already very good and may or may not be on the way to great. But I don't think it really matters if it gets there, because the place itself is already filled with positive energy and good feelings, as well as plenty of really good food made with carefully chosen ingredients. More

Paulie Gee Profiled in 'Pizza Oven Lifestyles' Piece

Photographs courtesy of Paulie Gee If you're a regular reader of Slice, Paulie Gee needs no introduction. For the rest of you heathens who drop by only occasionally, I'll spell it out. Paulie Gee is all over the comments here on Slice, responding with great tips on eating pizza in the NYC area and with sage advice on making pizza at home. GoodEater.org He knows what he's talking about. The guy seems to be at every pizzeria at once, and when he's at home, he's making what looks to be a killer line-up of pies in his backyard wood-burning... More