Love To Cook...Charcuterie...Naples Pizza...Real BBQ...French...Breads...Chinese...Cut, Grind own meat...Fully stocked pantry...Great Kitchen...Etc
It is a little earie that the facade of this building is similiar to a famous place, Phoenix's Pizziera Bianco...Good vibes here! RJelli
KJ...As usual, your knowledge of the whys supercedes the traditions that many of us have relied on in the past...Our bird turned out almost perfect...Thanks, RJelli Happy Holidays to All!
Yowzer...I have a #10 can of Bianco DiNapoli Tomatoes at my home in Coeur D'Alene Idaho...I received these because of unusual personal circumstances under the direction of a friend in Portland, shipped from Phoenix...I am not sure they are available to all, but whoever pulled the strings, thank you, thank you, thank you...In the next week or two, I will be using these on my Neapolitan Pizzas...Will advise to the expected great quality of these tomatoes...Yeah! RJelli
The sausage would have to be raw and fresh...RJelli
What about using two kinds of sausage, ie, sweet italian, hot italian, andouille, hot links, country, chirizo,etc. ??? RJelli
KAJ...You do it again...Will have to try this one...Fantastic way to take a classic and make it a super classic...You have greatly improved the problems with texture and enchanced the flavor meter...Thanks, RJelli
Kaj...Love it...I will salt my bird this year...And that indicates my loyalty to your expertise...Thanks, RJelli
Chris excels again...Anyway to get my hands on these tomatoes? RJelli
No doubt his insight will be very rewarding...Wish the book was published now...RJelli
Caleb...After reading all this, there is little doubt you will always do well...I looked at your menu...great stuff, mostly small batch stuff...But what really stands out with me is your demeanor...You will always do well...Congrats, RJelli
Scott123, I believe you are jealous of Kenji's ability to explain the art and science of cooking...No doubt, you understand pizzas, but I would suggest you tip your hat to Chris Bianco, a true pizza guru, who said, "The best pizza is not the one you are told is the best, but the one you think is the best." Let it go. RJelli
Thanks Kenji for another great break down...You always cover the bases and teach what makes things do what they do...RJelli
I worked in a grocery store in Idaho in the 60s, and we used to put a small pkg of salted nuts in our 12oz coke...This happened all the time...RJelli
No doubt that college town is a pizza...It may be pizza shops of less than 5 total, but the styles are unique to their backgrounds and understandings of what pizza is...It is since then, that the styles have been named outside of the large cities where pizza grew in the 20th century...RJelli
Has anyone tasted one of these...Not traditional Neopolatana, but they may be really good! He definately knows how to pair flavors...RJelli
Great Job Craig...It seems lately we are getting closer to the evolution of pizza, by these interviews, and others...I look forward to your interview of Omid and Scott, but Adam, someone needs to interview Craig...Not only multi-talented, passionate and well-spoken, but his desire for excellency obviously continues on to today...His transformation in the pizza world over the last couple of years is phenomenal...The tip of the iceberg, a ******* WFO in your garage!...I am sure his wife is 1000% OD'd on pizza too...But it is all good for us...Thanks
Just to add to my previous comments...I had the pleasure of talking to Chris on the phone for 20min (from Idaho) and at his pizzeria for about 10min (two months later) before they opened the door that afternoon...He is Humble and really does Walk the Talk...
Secondly, my experience in 1988...His pizzeria was at the back of a gourmet grocery store...I ordered something that was on the menu, but wanted red sauce on it...He looked at me a little puzzled, but said okay...When I picked it up, he had dumped about 1/2C of red sauce on top of an already cooked pizza...I thought that was a little different, so, I just spread the sauce throughout the whole top...I remember my friend looking at me a little different, saying he wondered how good this pie was going to be...Being from small town Idaho, I wondered too...I was amazed at how good the pie tasted, not having any idea of the difference from a factory pizza to a ny/neopolitan style pie...Now, fast forward 24 years, I know that I was priviledged to have experienced what I did...
Chris is one of the best...He sees things for the right reasons and puts them in their place...I was fortunate to have the opportunity to eat at his place in 1988, and have since eaten at his current location...Special, is what it is...As he said, we need to be connected, not competitive...Thanks for the wisdom, Chris...
I love to make Pad Thai...Your descriptions and pixs offered some new ideas of presentation...The balance of sweet, hot, bitter, salty and umami is the challenge..I prefer cilantro over thai basil, whole peanuts over crushed, seasoned, woked, tofu, chix and shrimp, and never mixed all together...There are so many ways to prepare the dish, like pizza, it what you and yours like that counts...Thanks for a great representation of Pad Thai...
Thanks for bringing back pizza slice Monday...It seems to have been missing...
Paulie Gee continues to rock...Here's to Paulie!!
Half pre bake under sauce, other half post bake on top...It infuses the sauce and you get the fresh taste on top...
Thanks Kenji...Will try on my next pizza...It will provide more flavor for the mozz, hopefully not too wet for us home folks w/o WFO...
Congrats to Paulie...Go with your Passion...RJelli