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Alan Richman Names Top 25 Pizzas in the U.S.
The title of this for some reason made me think of Alan Rickman (of Severus Snape fame) reviewing pizzas. An entertaining mental image, to say the least.
What's on Your Easter Menu: Ham or Lamb?
Neither, I'm making a big ol roast Turkey. Traditional for Thanksgiving, perhaps, but there's nothing quite like having a big roast bird when you have people over.
So Good's Meat Madness Brackets
Bacon is overrated, though there are enough fans that I think it'll end up winning the whole thing.
I can't believe crab is only a 6 seed - really? Shrimp, salmon, and tuna above it? I can't picture that logic.
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Leftovers: The Day's Stray Links
According to the design blog linked to in the previous story, Pizza Hut isn't actually changing their name to "The Hut", it's just part of a small marketing effort.
Alan Richman Names Top 25 Pizzas in the U.S.
The title of this for some reason made me think of Alan Rickman (of Severus Snape fame) reviewing pizzas. An entertaining mental image, to say the least.
What's on Your Easter Menu: Ham or Lamb?
Neither, I'm making a big ol roast Turkey. Traditional for Thanksgiving, perhaps, but there's nothing quite like having a big roast bird when you have people over.
So Good's Meat Madness Brackets
Bacon is overrated, though there are enough fans that I think it'll end up winning the whole thing.
I can't believe crab is only a 6 seed - really? Shrimp, salmon, and tuna above it? I can't picture that logic.
Cook the Book: 'Beyond the Great Wall'
When I was visiting Russia we had great fun counting beards as we travelled. Before we got there we had the stereotype of a full beard, and a big mountain man. Come to find out, the average Russian male was quite thin, and almost always clean shaven.
The only real beard trove we found was the biggest Orthodox seminary in Russia, which on its own tripled our beard count prior to that.
The Hot Dog as 'Perfect Recession Food'
I've also heard they called them "tube steaks" during the depression, to try and make them sound a little more gourmet.
Cook the Book: 'Food Matters: A Guide to Conscious Eating'
I'm eating vegan for Lent, and while Bittman didn't inspire it, he certainly makes a case for why eating less animal products can be better for the earth, and for us.
Cook the Book: 'Almost Meatless'
Spaghetti and tomato sauce
In Videos: Personalized, Customized Cup of Instant Ramen Noodles
That movie definitely should have had yakkity sax as the background music.
Cook the Book: 'The Great Wings Book'
Chips and salsa, classic for a reason.
Weekend Book Giveaway: 'American Cheeses'
A favorite cheese? That's like asking me to pick a favorite son.
But...if I must, I have to go with Tilikum Extra Sharp Cheddar.
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
@Hamburger America - that makes some sense then, I've seen the stuff on burgers around here, I've just never heard that term. Eh, learn something new every day I suppose.
@jmceats - I loved Arctic Circle's Fry Sauce too! I never knew it had buttermilk in it, that must have been the extra somethin-somethin that I always tasted.
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
Odd, I've lived in Oregon my entire life, and never heard the term "Goop" used to refer to a condiment.
Doing a little bit of Googleing about it, it looks like some people use the term to what I'd normally call "fry sauce" - a ketchup and mayo mixture that is quite wonderful to dip fries into.
Cook the Book: 'Into the Vietnamese Kitchen'
Try out all sorts of recipes I haven't before.
Gallery of Vintage Soda Cans
Interesting, Pepsi actually redid their logos recently (including Mountain Dew), to quite horrific results:
http://www.underconsideration.com/brandnew/archives/pepsi_new_bottles.php
I don't mind the old school looks, but I'm no way in love with them. (Minus the Mountain Dew is for Hicks look, that's sexy.)
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Bone-in ribeye, medium rare!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Has to be a rib-eye: God's gift to man!
In Videos: The Whole Hog Project
I still would like to know what would happen if you took this breed of pig, and generically altered it to be able to chew cud.
The concept of Kosher bacon just humors me more than it ought to.
Win a Free Organic D'Artagnan Turkey Here!
Has to be brined Turkey, for me. I've tried the bird many ways, but not with a brine.
Candy Corn: Anti Stance
Finally, someone speaks the truth, I can't fathom why someone would want to eat the vile stuff.
All the pro candy corn stances on this site as of late have made me want to scream.
Pizza With a Knife & Fork?
I have done this before, with a very sloppy 'za, but it's certainly not my preferred way of ingestion.
Use your hands, man!
My Secret Love for Grape Candy
I irrationally love fake grape flavor, good to know there's others out there too.
My first, and perhaps truest fake grape flavor love, has to be Jolly Ranchers. They last so long, and just have so much uumph to them.
Cook the Book: 'The Cook's Country Cookbook'
I think Mac and Cheese has to be pretty classic. (Though deviled eggs come in at a close second.)
Do You Put Ranch Dressing on Pizza?
I don't put ranch on anything! Gross tasting stuff.
Do You Put Ranch Dressing on Pizza?
Amen "omnomnom"! (I'm from Mich, too. Same area)
Do You Put Ranch Dressing on Pizza?
I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!
Alan Richman Names Top 25 Pizzas in the U.S.
I wanted to set the record straight about Richman's top 25. The following is a link to my full review of Osteria on my Philadelphia best pizza blog, one of the only two pizza joints from Philly to make it on this list. A little hint: I was very disappointed. Happy reading!
http://www.bestphiladelphiapizzablog.blogspot.com/2009/09/osteria-philadelphia-pizza-review.html
Blog Pizza
My Secret Love for Grape Candy
Thank you for this post! It made me smile from ear to ear. I just found Batman themed Airheads at Target yesterday, which included a grape flavored bar. I was thrilled beyond belief and trying to find an excuse to go back so I can buy 10 bags of Airheads just to get the one grape!
What Does Michael Phelps Eat for Breakfast? More Stuff Than You Eat All Day
okay... i am 13 years old and swim quite a bit in fact... i swim for the CJACs, The Barracuddas, Driftwood, and Ranney School Swim Team, year long. i love training and even though i only way 87 lbs, i still eat about 4,000 calories a day. i am still training for the 2012 olympics because i have beaten 9 Junior Olympics records and gotten golds in every event i traine d for including the 100 Butterfly which takes a lot of calories to swim. Every night before practice you eat tons and tons of emty calories... but you get used to it!!!
Alan Richman Names Top 25 Pizzas in the U.S.
I have recently found another pizza place in Providence Rhode Island that will put Alan Richman's 2 Providence best pizzas to shame. It's called Zooma's on Federal Street. I put the whole review on my blog at the following link:
http://www.blog-pizza.blogspot.com/2009/06/zooma-bar-ristorante-best-pizza.html
Blog Pizza
Alan Richman Names Top 25 Pizzas in the U.S.
"This list is very subjective and has been taken way too seriously."
@Paulie: Good point.
The crust Mangieri is making at UPN is, in my opinion, nothing short of spectacular. I do agree with bufala being a little too runny.....still, high quality bufala tastes fantastic....in my opinion. The flavor is the reason I am such a fan.
Alan Richman Names Top 25 Pizzas in the U.S.
I hit UPN last night for the first time in a while. I had forgotten how flavorful his crust is. Although his Bufala Margherita was a bit too soupy for me (especially having to cut it myself), the combination of the flavorful dough and tangy bufala was an awesome combination. Perhaps I'm a bufala fan after all. I also had the Fileti for the fist time and was very impressed. Garlic and raw tomato are typically not my favorite combination on a pie, but it worked for me yesterday. What made it for me most though were the course sea salt cyrstals that I bit into. I've never experienced that on a pie before. I don't think it was applied post oven, so they must have been very big granules to not have melted into the pie. Bottom line is there is no way UPN should be relegated to the last spot on Richman's list. This list is very subjective and has been taken way too seriously.
Ciao,
Paulie Gee
Alan Richman Names Top 25 Pizzas in the U.S.
Come on ... how much talking about this guy ...
HE IS A LIVING CONTRADDICTION....
Less than a year ago he was mouth watering talking of neapolitan pizza he had in Japan ... Now he "destroyes" 300 years of tradition telling that Neapolitan pizza is disgusting ...
He does not like Neapolitan Pizza because of Buffalo Mozzarella and Anchovies ...
HALLO, McFLY? IS ANYONE THERE?
DID ANYONE TELL Mr. "ALAN McFLY" THAT NEAPOLITAN MARGHERITA IS MADE WITH FIOR DI LATTE and NOT WITH BUFFALO MOZZARELLA?
DID ANYONE TELL HIM THAT NONE OF THE THOUSANDS NEAPOLITAN PIZZERIA HAS ANCHOVIES ON THEIR MENU?
No passion behind Pizza in Italy ????
Is this guy KIDDING ME ????
Come on pizza in Napoli is a religion. There is no pizza without Napoli, there is no Napoli without pizza ... One cannot leave without the other ...
Mr. richman, give me a break ...
I honestly cannot take a Mr whatever to come-out with such a stupid article and throw 300 years of tradition and culture in the garbage ...
The funniest of all ????
After all this big article, he includes at least 9 Neapolitan (or better, Neapolitan wanna-be) pizzeria in his list of the 25 ....
IS HE KIDDING ME ???
What's it's point?
Can he be that stupid?
Come on, this article was a joke ...
One last thing.
Does anyone know where Mr. richman buys his "dope"?
That stuff is good, it works .... look how many BS he writes after he smokes it !!!! ah ah ah let's joke about it !!!!
LIFE IS BEAUTIFUL !!!!
Alan Richman Names Top 25 Pizzas in the U.S.
This review by Alan was acceptable but I had some problems with a few of his comments. If anyone is interested, I posted the full write up at:
http://blog-pizza.blogspot.com/2009/05/best-pizza-restaurants-gq.html
Blog Pizza
Alan Richman Names Top 25 Pizzas in the U.S.
tarry lodge is no longer, it is now a batali enterprise. the best in boston is regina
Do You Put Ranch Dressing on Pizza?
I have NEVER heard of this culinary habit of ranch dressing on pizza until I read this in the Wash. Post:
http://www.washingtonpost.com/wp-dyn/content/article/2008/05/27/AR2008052700821.html
It just seems like such an incongruous flavor or condiment to add to a pizza.
Do You Put Ranch Dressing on Pizza?
Nothing is better than Ham & Pineapple pizza dipped in Ranch.
I hated pizza until I tried it with ranch. Any type of pizza goes great with ranch really except Mexican style, I usually dip that in sour cream.
Alan Richman Names Top 25 Pizzas in the U.S.
@plavoie: I am going to be in Indy on the weekend of June 20 for a friends wedding. If I could visit just one pizzeria in Indy, which one would you recommend?
Alan Richman Names Top 25 Pizzas in the U.S.
People never seem to give Indianapolis the attention that it deserves. There seems to be a unique identity of pizza shaping up in this humble Midwest city. Places like Bazbeaux's, Some Guys, and Jockamo's, all have a similar style and delicious taste. The pizza almost feels healthy, not that they are. They are typically thinner crust with lots of gourmet ingredients. After growing up in Boston and living for many years in Chicago, I feel Indy gets over looked.
Pegasus Pizza in Seattle is also pretty good...although for some reason it sucks as a leftover, so be sure you eat it all when it is still hot.
Alan Richman Names Top 25 Pizzas in the U.S.
@dmcavanagh: That's the spirit! I bet your home made pies are the best :)
As serious as this topic is for many of us, I also think the best pizza in the world is the one you are enjoying, particularly when eaten in the company of good friends and family.
Alan Richman Names Top 25 Pizzas in the U.S.
No lists for me. I make my own pies just the way I like them. No argument here, mine are the best!
Alan Richman Names Top 25 Pizzas in the U.S.
Oh, and forgot to mention a new one, too, Firehouse, which uses an all-wood oven and makes neapolitan pizza. I've only had pizza there once, but it was very promising. Very similar to A16.
Alan Richman Names Top 25 Pizzas in the U.S.
I'd really be interested to see the 109 pizza joints he went to. It does appear the NW got snubbed.
imo, you get to a certain level of quality and it becomes a question of palate. But prior to that, there are a lot of relatively objective factors that can be referenced along with traditional standards. There's an established language around pizza and some agreement within styles about what makes a good pizza. It's not just up to one man's opinion.
So it seems right that there should be some diversity unless he just wants to call it "Alan Richman's Favorite Pizzas". But, of course, that doesn't sell magazines like "the best in the USA" does.
We currently have 5 strong contenders in the Portland area: Apizza Scholls, Nostrana, Ken's Artisan, Al Forno Ferruzza, and Tastebud. If you extend down to Salem (45 minutes away), there's also a place that does an excellent New Haven style pie. The place is just called Apizza. All of these places use top quality ingredients and hot ovens. They all use long ferments for their doughs. Two of them have all wood ovens. Two of them make their own cheese (one makes a ricotta for calzones, the other mozzarella). I think three or more make their own salumi/charcuterie. Several of the owners were bread bakers before opening their pizza shops. These are classic pies with slightly varying styles, all falling in the Neapolitan, New York Neapolitan, and New Haven range, probably. But they're all just fricking good.
Admittedly, the offerings get thin after this with rather standard-issue stuff, though at least we have a decent number of places making actual pizza rather than just the chains.
But Portland should be on any pizza lover's radar and I have to wonder if Richman came here at all.
There are still a lot of places I'd like to hit. I was talking to a friend today who called to ask me questions about improving efficiency at Great Lake. Sounds like they really have a product they care about and I'm eager to get back to Chicago to try it. I still haven't hit Bianco. And I'm going to Mozza in July.
But I've been to a lot of the best around the country and Portland holds its own really, really well. I'd be surprised if there is any city in the US, except maybe NY, where the craft of pizza is being renewed as strongly -- ie, places that are only a couple years old as opposed to 100 years old. Is there any place that defines the next generation of honest pizzerias better than Portland? Prove it.
Alan Richman Names Top 25 Pizzas in the U.S.
@Adam Kuban: Yes, exactly. My main point was the first style was not even mentioned.
Thanks for the link to the styles. I was unaware of the Old Forge and Ohio Valley Style.
I grew up in and around Washington DC and am quite familiar with the "jumbo style" large slices, which I first noticed in the Adams Morgan neighborhood. However, in Baltimore, places like Anthony's in Hampden have been selling "Jumbo Style", as in mondo huge slices nearly comical in size, before DC was offering big slices.
Alan Richman Names Top 25 Pizzas in the U.S.
@Pizzablogger: There are way more than 7 pizza styles in the U.S. See: A List of U.S. Regional Pizza Styles
Alan Richman Names Top 25 Pizzas in the U.S.
Look, anyone here who made a top 25 list would most likely get shot up by all of us looking to put holes in the rankings.
I don't get too upset by the rankings....they are the opinion of one person and it is difficult, at best, to compare one style of pizza versus another style, among other things. What irks me is the beginning of the article.
Richman mentions there are 7 types of pizza which are American (3 of which I would argue are not even pizza):
1. Neopolitan imitators (UPN, 2 Amys, etc)
2. Deep Dish
3. Stuffed Deep Dish
4. Sicilian
5. Thin crusted, also known as "Roman, tavern, or bar pizza"
6. Grilled Pizza
7. American Pie....a relatively recent style he attributes to Chris Bianco
I am not the definitive expert on pizza, but last time I checked the first commercial pizzas ever made in the US, which like his American Pie category were influenced by Italy but were a style all their own, are not even mentioned as a style of pizza.
Mr. Richman, I appreciate your journey and bringing to my attention some places I was unaware of, but the bricks which have been licked by the coal fueled flames in the ovens at Lombardi's, Totonno's, Patsy's and John's of Bleeker, among others, certainly bore witness to America's first style of pizza......and your failure to even mention the style which set the course of American pizza making is inexcusable.....regardless as to whether or not they deserve a ranking in the top 25 list. I'm sorry sir, but you are a balloon head.
Alan Richman Names Top 25 Pizzas in the U.S.
Alan forgot to even mention midwest tavern style pizza...Chicago's true signature pie. This list is garbage.
http://chibbqking.blogspot.com/search/label/tavern%20style%20pizza
Alan Richman Names Top 25 Pizzas in the U.S.
@Pizzablogger Thanks for the suggestion. I will be sure to check it out. This time though I have a real yearning for lobster bisque and Obryckis doesn't have it on their menu. Concerning parking, it's never a problem at The Inner Harbor. The Sheraton parking lot never seems to be full unless there's an Orioles game and they have a bridge that connects right to Harborplace. Whenever we were on family roadtrips, we'd hop off 95 and hit the Phillips takeout stand in Harborplace for some lobster bisque. Sadly they stopped serving it about ten years ago. As far as Philly goes, we are stopping there tonight for that city's true culinary treasure. No, not the cheesesteak. A Roast Pork Italian at Tony Luke's. If you don't believe me, just ask The Slicemeister:
BTW, I am always looking for a stop and pop.
Ciao,
Paulie Gee
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According to the design blog linked to in the previous story, Pizza Hut isn't actually changing their name to "The Hut", it's just part of a small marketing effort.
http://www.idsgn.org/posts/pizza-the-hut/