A couple of reactions:
I am mainly in the "it's psychological" camp. One reason is that because it tastes just about the same (per Kenji) it does not taste as we expect it to taste and that is like a "leftover". So, we are prepared for "worse" but actually get "the same" so the new result appears to us "better".
The second reaction is that most of my reheated soups, stews, X's seem significantly less brothy. Are the flavors a tad more concentrated?
Pizza in Sicily details:
Ristorante da Toto
Via Mazzini n. 29
Ristorante-Pizzeria La Timpa
Via Militelli Arciprete 91014
Castellammare del Golfo (just west of Pallermo airport)
Spent a week in Sicily last summer. Had pizza twice. Both times it was very high quality. Sauces tend to be sicilian savory and spicy, thicker than Neopolitan. I wish I could have eaten more pizza there but then I would have had to cut back on the other foods I wanted to eat. Sicily is a great place to eat and to drink local wine.
Hey Kenji ... love that radicchio. But ... just in case people misread your text, radicchio is not a brassica like kale or brussels sprouts. It's a chicory like dandelion, endive, escarole. All of the chicory's do well charred and it changes their flavors in much the same way. They are all good on pizza too.
Flatten the box and use it as a weed barrier under that mulch that you spread. @peekpoke's suggestion for fire starter is good one too.
You might want to do a reference to Youngstown, OH 's Brier Hill pizza. See: http://en.wikipedia.org/wiki/Brier_Hill and http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html?ref=search
At a really good pizzeria you should not have to worry about what you order originally. If the oven is properly hot, a pie takes less time to make than deciding what pie to order. So, scarf up your first order then order another and then another. Repeat until sated.
Agreed. When I head to NYC from here in the midwest, the first thing I do pizza-wise is get me to the closest place for "a slice and a coke". The good stuff can wait.
Here is an experience-based warning ... all that weight on an oven rack can distend and warp the inside of a cheap oven so that the racks will not stay in their slots in the oven's side. Be carefiul.
So, how is this substantially different from Lodge's Cast Iron Pizza Griddle?
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