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there is no way that they made that much food for under $10 when you have to shop at whole foods. i know chicago is a bit cheaper than new york, but here in the NYC $10 buys you six strawberries and an onion.

I agree with the sentiment that he brings out some really human moments - on the British version of Kitchen Nightmares there are numerous episodes that are very touching (for lack of a better term). Gordon really has to struggle to get the best out of people who he seems to genuinely feel are better than they appear (or cook).

Absolutely the best cookie EVER! I had no idea these were so easy, I can't wait to try making these!

Went to Pizza Box for lunch today since I saw this article. Thanks for the heads up on a good slice!

How come the American talkshow hosts seem to enjoy being "funny" and talk all kind of nonsense and act stupid when they invite Ramsay over to their show? I just watched 2 different talkshows via SE and they were pretty unbearable - the hosts i mean. Gordon Ramsay was genuinely interested in the cooking and they weren't.

My husband wasn't able to get over the $10 at Whole Foods. He's still griping that it can't be done...I'd like to see receipts, too.

I don't know, are we simply out of touch?

I feel like I shop pretty smart, going to Costco to buy some things in bulk, taking advantage of in season items, stocking up when there is a special, taking advantage of the ethnic market for certain produce staples on the cheap. Only by doing all this, is our food costs manageable. (Then there are those nights when hubby simply must have an 18 oz prime NY strip--oy!)

What about the scene at the Whole Foods register when they were 28 cents over and proceeded to pull leaves off the produce to reduce the weight by lb??????? I don't know 'bout your Whole Foods but mine would definitely frown on that practice.

I was very happy to see these Top Chefs battling it out with only $10 of ingredients on hand! Being raised by a very young, working mother, we survived on about $20 a month for groceries for the both of us. Though things are allot better for us now, many people in America still live with such conditions. However, I agree with some of the earlier posts- Whole Foods is not known for economically priced items and no one on such a budget would be able to raise a family on such modest means.

I took a Village walk-thru yesterday eve(5-6:30pm) and picked up a few slices... I hadn't had pizza or pasta in over a week, so I was gastro-primed for whatever was in store. It was essentially a, "GIVE ME RED SAUCE, OR GIVE ME DEATH..." kind of moment. I was hungry.

My intentions were to go with standard slices; limiting myself to one per joint. But what man's fortitude is strong enough to deny first-cut of a hot virgin pie capped with fresh mozz? Don't strain the grey matter--it's a whole different ball game when she's looking you in the face. Being speechless, I pointed, and $3.25 later, I was out on the sidewalk in front of Joe's. After one good bite, I ventured across to that fine triangular park to bench with my newly found piece of pie'ss.

First stop: Joe's, $3.25. Uber fresh and hot, excellent hand-feel & fold('libretto') great crunch to the crust, good depth with a nice chewy texture. Cheese tasted great, nice and tender, no gummy residue. Sauce tasted ok, a bit bland(akin to canned paste) and overall, was missing something... I do prefer some fresh basil on a this genre of pie. Verdict: A solid slice; better than average.

Second stop: Pizza Box, $3.50(I think). Needed a quick reheat, but did seem freshly made. "Bleeker, we have a problem with the crust!" I would love to maintain a direct writing style here, but we need to be frank about the failure of my crust last night... (Ask your doctor about C.D...) I tried to hold the fold; I really wanted it. I even offered her rest in between attempts... Nothing but soggy limpness. I was let down. I marched slowly to the fork tray, and returned to my seat, keeping my gaze directed away from the ovens... The last three inches of slice entirely collapsed, causing a cheese + sauce avalanche of sorts. I wish I could post the pic. here... Alas, armed with my fork, I ate on.

Moving along: cheese was okay, a bit tough, leaving a slight gummy afterchew, but not too polly-o (it did need to be deliverd via utensil, so it's consistency may have been concentrated, per lack of crust.) The sauce was very good and really satisfied my crave of things red. I'd say a bit more oily that watery, and left an oily residue on the paper plate, yet I really was enjoying the balance of salt to sweet, with the constant kick of the fresh basil. Verdict: An unacceptable slice; disqualified by the crust SNAFU. The sauce scored enough yum points to bring me back for a chance at redemption.

Third stop: Bleeker Street Pizza, $2.75. Fresh, but with a reheat. Can a crust be too cruchy? Yes. I don't know what they cook the pie on, but it comes out with a fabricated texture--a fine grid pattern. When attempting to fold, it literally cracks along its fault lines. The end result is an awkward hand feel, with jagged sharp approaches to the bites. The chew is a masticatory assault--sharp, crispy, yet finishing loose..."Where the hell is my gluten?" Risoterria may have been smiling, but I was not. The finish reminded me of what happens intra-mouth after chewing down a cheap graham cracker, or Capt'n Cruch--a reduction to homogeneity. Whatever it was, it seems like they were unnaturally forcing the crunch quality, therefore compromising the ideal crusts which crunch only to reveal a softer, more breadlike center. The cheese was nice--well-located, good taste and texture, without gummy residue. Sauce was very good, and the basil taste was excellent. Verdict: Pizza is bread, not cheese and crackers--the crew needs to go re-read the chapter on leavening dough. But, for that dime, I'll be going back to check for improvements...

So, with that, each slice had it's merits. And it was clear that all the shops were serious about their pies. I'd like to have a $3.00 max per slice price, and all to receive the basil treatment. I suppose if the crust issues are a chronic problem, I could slap a Pizza Box slice over a Bleeker slice, and see what happens with the hybrid... Next week I'm walking with a friend to see what those coal ovens can do...

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