@J. Kenji López-Alt
@J Kenji López-Alt
The noodles I am looking for are/were flat noodles, not straight. irregularly curved. Guess I have to go back to Brooklyn one of these days and go into a local Cantonese restaurant and look on the tables.
When I was living in Brooklyn in the 50's and went out for Chinese food, most likely Cantonese, there was always a bowl of hard noodles, brown in color, on the table that we used to put into the wonton soup or mix with Chow Mein. I don't see this in your photos, nor can I find them on the shelves in Ranch 99 stores here in LA. What am I looking for, and where can I buy them?
In LA, Connie and Ted's on SM Blvd serves both steamers and both fried clam rolls or fried clam plates, and BP Oysterette serves steamers. Don't know if they do fried clams.
@karenmcfish - this is the method I use with one modification. I preheat the oven to 275, and heat up my cast iron skillet for 3 minutes on medium high. I order my steaks from Huntington Meats at the Farmer's Market in Hollywood, 1-3/4 inches thick. I sear the steak 2 minutes on each side, which puts a nice sear on, then transfer the steak to another cast iron griddle pan, insert a remote read instant thermometer set to go off at 125 degrees and put it in the oven. When the alarm goes off I take the steak from the oven and rest on a cutting board for 5 minutes. A perfect medium rare steak every time.
The best (and only) Knafe I have ever had I buy at La Gallette, a pastry shop and cafe in Sherman Oaks, CA. The first time I ever tasted it was an epiphany moment for me. Now it is my breakfast every weekend, and I couldn't survive without it. They make it similar to Henry.Gomes' comment above. I wonder if we go to the same store?
From it's inception, P Mozza has had an assembly line construction of pies. The doughman stretches the dough, puts it on a peel, adds evoo and salt, then passes it to the toppings person who assembles the toppings and passes it to the oven man for heating. After the pie leaves the oven it is passed to the pizziolo who plates and finishes off the pie.
I am from LA, where crappy pizza still abounds, although it is getting better. I think you have to divide up the public into the group it fits into. For 3 bucks to get 2 slices and a drink is not a bad lunch for a person who is not a pizza aficianado. Lots of calories, filling, does the job. But true pizza people would never think of going to places like this. I can't wait to get to NYC and know my first stop will be Motorino on 12th. Slice preaches to a certain choir, and outlanders wish they had what you NY'ers have - quite a few top quality Pizzerias. Be happy with what you have.
After checking out this site on Thurs, 6/21, I went to both Proof Bakery for their Morning Bun, and Atwater Kitchen for their Blueberry Muffin on Friday. What I found out was that the Morning Bun is not a daily item, it is only made on special order. So I gave them a special order for 6 pieces and picked it up today. When I picked them up, I noticed that a lot of happy people are going to piggy back on my order because they offered them a la carte this morning. You are right, they are delicious, because I wolfed one down with coffee when I picked up my order. When I went to Atwater, and fortunately they are near each other, I found out that Blueberry muffins are not a regular item, and the chef personally told me that she is not going to make them for another 2 or 3 months. Foo. The photo looked fabulous. But while I was there I browsed their regular menu, and had a flatbread Margherita for lunch. It was really good, a lot better than what passes for Pizza in slice joints. So, another foodie place to add to my list. Thanks
After falling for the hype, and waiting 45 minutes for a table, I had the white pie that passes for pizza at Casa Bianca, in Eagle Rock, CA. This is the worst piece of crap yet. It is cardboard with cheese. Much to my amazement, Jonathan Gold swears by it. Can't believe it, but it's true. He really missed on this one.
Too bad that IMHO the best herring stand in Amsterdam, Van Altena, is no longer in business. I had an epiphanic experience there several years ago when I tasted their pickled herring in cream sauce for the first time. It was the best, and remains the best I have ever eaten. The stand was located outside the Rijks Museum, on Museum property. When the museum upgraded its face and property, the stand was enclosed inside a wire fence, and had to shut down while alterations were made. Afterward, Van Altena and the Museum couldn't agree on a rent figure, so much to my dismay and regret, Van Altena retired.
The slide show is soooooooo slowwwwwwwwww it takes away from the presentation.
Their crust is just awful
The comment by SinoSoul is typical of those LA'ers who hate P. Mozza, and there are a lot of them, whether they have eaten there or not. The true testament to P. Mozza are the crowds that are there every day, with little slack time. I love their Fennel Sausage pie and rank it one of the best pies in the USA. I'm grateful that P. Mozza and Antica are in LA. Without them, we would have nothing more than what NY'ers regard as average pizza joints. The environmental laws here have a lot to do with this condition. You can't get a waiver to use a wood burning oven, it has to be grandfathered, and there are not many of those in this city.
I do it the old fashion way, by hand. I put the peeled tomatoes from the can in a large strainer, throw away the water, open each tomato and "tsip" out the seeds, then put them back in the can, together with other can's tomatoes, and use an electric power stick to pulverize the pulp. That's it.
I agree. I have never been to DiFara's, but the hype seems way out of line with comments that have been posted on Slice. Here in LA, it seems that most of the 'hounds are more taken with toppings than the crust underneath. With 2 exceptions, the quality of the crusts here is, IMO,at best, average to mediocre. Yet pizza posters wax poetic about slice joints
here because of the toppings. There is a reason why PB is renowned, and it's not because of his toppings.
Best crust ever at Pizzeria Bianco. Best fennel sausasge pie at Mozza.
LA to Naples, IT. This was in connection with another event in Austria. If I had not gone to Austria, I would not have gone to Naples first.
GOOD REVIEW. You are, IMHO, what a reviewer should be, and a great addition to the Slice staff. And kudos to you Adam, for putting Nick on the staff.
Re: urbanstomach - FYI, Batali has very very little to do with PM. this is a Nancy Silverton operation all the way.
By your definition of a white pie my answer is no. However, Pizzeria Mozza's fennel sausage pie is a white pie - no red sauce - and I think it is their best pie.
Different strokes. I also had a Margherita with fennel sausage at Mozza. I thought that their regular fennel sausage pie without tomato sauce tasted better. I concur in your choices at Pizzeria Bianco. I was blown away there.
In 1946 I left Brooklyn for that booming city, Greencastle, IN - in those days it was Ind -, home of DePauw University. Did you ever try to get a pizza in a mid Midwest town of 2,500 souls in 1946? When I came home for the Xmas holidays, the first thing I did after checking in at my parents house was to beg my father for the car, head west into Bensonhurst, and stop at my favorite pizzeria whose name I have long forgotten, and order a regular pie, which was a Margherita without basil, and consume all 8 slices in nothing flat. Then, that was my piece of heaven.
(continued) Margherita I have ever tasted!!! I'm in the Phoenix area for Dec, and I will be sure to go back again. Really worthwhile, and as good as the hype.
I was there on Thurs, Dec 3. I met my son there at 3:30 and we were the 1st in line.It was an awesome experience for me also. We first ordered the Rosa and the Wiseguy. The Rosa came out as an oval, not round. When I gave it the tip test, it stood upright, and when I held it parallel to the ground, there was no droop. I could not believe my first bite, This was the most awesome crust I had ever tasted. Lots of crunch, and a perfect compliment to the toppings. I thought the Wiseguy was just OK, however I was comparing it to Mozza's fennel sausage, which I think is the best ever. Next I ordered a Margherita with garlic. This had Mozza's Margherita beat a mile. This was the BEST
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