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Dom DeMarco and the 'Heavy Hand'
@Pizzablogger, I loved Di Fara when I lived in Brooklyn but I agree, that pizza is burnt.
Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?
@pauliegee I've never been to Spumoni Gardens.
Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?
In NY, "regular" refers to coffee not pizza.
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Recent Comments | Response to Comments
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
I had the same problem at my place so I just stopped selling slices.
Dom DeMarco and the 'Heavy Hand'
@Pizzablogger, I loved Di Fara when I lived in Brooklyn but I agree, that pizza is burnt.
Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?
@pauliegee I've never been to Spumoni Gardens.
Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?
In NY, "regular" refers to coffee not pizza.
Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?
Someone came into my pizzeria and asked me if it was correct to order "a regular" to get a slice. Like, "Give me a regular". I told him no, not unless you want a coffee with milk and two sugars.
Is It a 'Plain' Slice, a 'Regular' Slice, or Something Else Entirely?
Yeah, I lived in NY(Brooklyn) for seven years and worked a half block from Joe's on Carmine for two of those years. It's just slice! "Can I get a slice" or "Lemme get a slice" or "Gimme a slice" are all acceptable. I've never heard anyone say regular or plain slice.
Reactions to the 'GQ' Top 25 Pizza List
That should say not icluding Di Fara in the top 25 list emoves all credibilty.
Reactions to the 'GQ' Top 25 Pizza List
IMO, not including on the top 25 list removes all credibility.
Two Sides to Every Story: At Least One Blogger Loves the Hot Dog-French Fry Pizza
French fries and hotdogs on a pizza? That is disgusting and shameful. Have some respect!
Sbarro May Not Survive 2009, Says 'Yahoo Finance'
'za? People still say that?
Inauguration Dinner: 'Hawaiian' Pizza
Try capicollo and pineapple. I'm not a Hawaiian pizza fan, but with capicollo it's actually not to bad.
Alton Brown Pizza Dough Videos
Actually, I don't think he knows much about making pizza.
Why New York Pizza Is So Expensive These Days
It's called "high rent" guys.
Eat This Before You Die: The Doug Special in Vancouver
Vera's sucks. It's so overrated.
Slice Crisis?
This is to Brian Preston-Campbell. Actually I moved to NY in 1993 as well and I'm pretty sure slices were just a buck at most places.
Moody for Moderne
The problem with burgers in Vancouver and all of Canada for that matter, is that the Canadian government says all burgers must be well done. You can only get a dry, overly well done burger in Vancouver. Vera's burger shack? Please, they're just a gimmicky place where you can get all the toppings you want on your burger. The meat has no flavor, all you can taste are the toppings. Vancouver desperately needs a great burger joint like In n Out.
Peppe's Pizza & Panini
You mention that one of the differnces is that Peppe's uses Grande cheese. Actually Dom at DiFara does use Grande whole milk low moisture aged mozzarella.
Down Home With The Neely's Dilemma!
Umm, Marcus Samuelsson is not African American.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
Thanks, Scott. That's reasonable and makes a lot more sense than applying the rule to all types of slices. It sounds like either the inspector screwed up or the owner isn't being completely forthright (or didn't know the details, though that seems unlikely since an employee with a food safety certificate would have been there when the inspectors came even if the owner wasn't present).
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
I met a DOH employee the other day and passed this post his way. His response:
"The Health Code says thou shalt not
store potentially hazardous food between the 41 and 140 degrees ("the
danger zone"), because in this range any nasty bugs can grow at a
truly alarming rate. What makes a food potentially hazardous? If a
food has too high a moisture content, too low a salt content, or an
acidity level that is too low, then it is potentially hazardous. In
other words, if the food is really dry, nothing can grow on it, or at
least not fast enough for the Health Department to worry about. Why is
it OK to store some slices at room temperature? There is enough salt
in the cheese and enough acidity in the tomato sauce to keep anything
from growing. Slices with peperoni? That's a cured meat, so it's not
potentially hazardous. However, cooked chicken is another matter. And,
if you think of it outside the context of pizza, you'd probably think,
yeah, I wouldn't want to eat a piece of chicken that has been left out
at room temperature for two hours. Would you definitely get sick? No,
but you might, and someone with a weak immune system could be in
trouble.
So what about those "for display only" signs? Pizzeria owners say that
people will only order a slice with toppings if they see the slices on
display. The theory is that the patron will see the slice with chicken
on it, order a slice with chicken, and magically a slice with chicken
that has been made from scratch or stored at a safe temperature is
what will be served. But not the slice that the patron sees on the
counter under the sign "for display only", which in theory must be
discarded. In reality, what is on display was probably left over from
the lunch or dinner rush, and the pizza man is hoping to sell it
without the DOH noticing. Since restaurants get inspected about once a
year, it's a pretty safe bet.
Do some rookie inspectors screw this one up? Sure. But do most pizza
makers know about this rule? Yes, or at least they should. Is it fair
to ding them for it? There are plenty of injustices in the system, but
this one of the less disturbing ones, in my opinion."
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
@redfish: Is doesn't have to stop, being stoned and drunk.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
"When I was young and got drunk and stoned"
@redstone: so I take it that means last night :)
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
When I was young and got drunk and stoned and left half a pizza on the kitchen counter overnight, it tasted just fine the next morning without heating it up at all, and I never got sick.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
My local pizza man, Exclusive Pizza on 181, was re-inspected. He originally failed due to some crazy violation in the basement of the building next door (actually my building.) Somehow because his services are connected to the basement, a violation in the next door building became points on his inspection. (?)
THEN, when they came back to re-inspect, he passed but got dinged on the chicken rolls, slices, etc., he's got under the glass counter. It's nuts.
I'd like everyone to recall a couple of years ago the vendors in Chinatown getting an exemption on hanging room temperature meats in their windows for "cultural sensitivity" reasons. Councilman Lui, a true dumbass and a foul example of what's wrong with our elective officials, lead the charge to get health inspectors to back off on the room temp pigs hanging all over the place.
Why doesn't a slice of pizza fall under the same cultural exception?
I actually think unwritten culture-based enforcement exceptions to health laws (or any laws) are bullshit, but if you give one, how can you not give others?
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
it's like speeding. the man can pick any pizzeria out in the city and write a ticket. I know roebling pizza in wburg makes pies one at a time. so does amore in flushing. but uhhh, that's about it. the rest are fucked.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
There's so much salt in pizza between the cheese, sauce, and meat (if there's a meat topping), nothing could possibly be in there. Seriously, would there also be a reasonable amount of time they could be safely in the display case, say a couple hours? the good ones go quickly anyway.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
a certain well-reviewed here Park Slope pizza joint now has a "display only" sign on their countertop glass. of course, it's not display only and the sign is obviously not for customers.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
nope. i'm saying that i would only be able to get a slice at the places in my brooklyn neighborhood during peak hours (maybe 12-2pm and 6-7pm, and definitely not late at night). that would suck.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
@sloppy-- so your saying 49th street does not have the foot traffic? Traffic in NYC should never be a prob. Make smaller pies cut in 6 from 2pm to 4pm.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
MePa? Really? Am I the last person to find out that every neighborhood now has a two syllable nickname?
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
@pizzalove -- difara's gets a *little* more traffic than most pizzerias so it's not an apt comparison. your average corner place would still have problems during non-rush hours when it may take an hour to clear a slice pie, even if the toppings are added afterwards.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
This is from Gaslight in MePa. Close them down, but leave the good pizzeria's alone.
Has the NYC Department of Health Delcared War on Reheated Pizza Slices?
Its easy. make fresh pies without all that crap you put on pizzas. DiFaras does this.. Think his pies sit?
Dom DeMarco and the 'Heavy Hand'
I agree with cliffyb. That crust is burnt. Other than that, it looks unbelievably tasty.
Dom DeMarco and the 'Heavy Hand'
In 1964 slices were 15¢ where I lived in Queens. That was 15¢ for regular or Sicilian. I always got regular and it had thin crust and good char even back then. Some charred bubbles too
Dom DeMarco and the 'Heavy Hand'
Extra light olive oil is just that, not EVOO. It get to be extra light when they do a second pressing and add heat or chemicals for extraction. It's about price point and not quality for a lot of restaurants using EVOO. Without adhering to International Olive Oil Council standards some producers add nut oils and color to their products and sell them as EVOO.
Dom DeMarco and the 'Heavy Hand'
Maybe at $6 a slice Dom will start drizzling Manni on the pizza.LOL
Dom DeMarco and the 'Heavy Hand'
Check the many fickr photos showing the can on the shelf. Even extra virgin Bertolli/Berio is at bare minimum average olive oil at best.
Dom DeMarco and the 'Heavy Hand'
@PG: Enjoy seeing the Night Fly and the rest of the boys playing tonight...nice.
@RobertoRx: Dom uses the EVOO. But just like many things, there are huge quality variations within the Extra Virgin grade of olive oils available. I personally use the extra light EVOO from Bertolli to cook with, but their EVOO leaves a lot to be desired, IMO. --PB
Dom DeMarco and the 'Heavy Hand'
There are different grades of Bertoli/Berio from Light to Extra Virgin.
Dom DeMarco and the 'Heavy Hand'
@Pblogger Lemme teach you a little something you may not know about down there in Oriole Country; As goes the slice so goes the subway fare. Or visa versa. In 1965 a slice in NYC was 15 cents. The subway fare went up to 20 cents in 1966 and lo and behold so did a slice in almost every pizza joint in the city. It kept up that way pretty much until present day.
Now I'm off to see Steely Dan perform The Royal Scam at the Beacon in a neighborhood devoid of destination pizza. It looks like it's gonna be a 'Shroom Burger at Shake Shack for me.
Ciao,
Paulie Gee
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I had the same problem at my place so I just stopped selling slices.