Pizza lover (red pie with mozz only!) who has recently, thanks to Slice, started making his own pies.
@Amy8 - I can see how it might not be for everyone, but it is our (including kids!) favorite way to cook eggplant..
We say "pie" up here in New Haven, as well...
Nice! Heading to SF for business in a couple months.. this'll come in handy.
Additional (a)pizza news:
For those who know where the best pizza is, there is a similar project by a neighbor filmmaker of mine...
pizza, a love story
@Abbey - TJ's does that to me all the time. We liked the spicy nacho chips (not to be confused with the cheese ones they still have) but they stopped making those a few years back.
Their 3 cheese pizza is pretty good, though.
I like Tombstone cheese pizzas when I need a quick pizza. Too much cheese, though.. I always need to scape some off before baking.
I used to like the low-fat Elio's when they still made them. Less cheese and a spicier sauce. Only eat a slice or so of those when I am making some for the kids lunches.
I am what I call a traditionalist (but what others might call picky) and prefer the "essence of pizza" - a plain mozz pie. That being said, all of my family just loves the sliced potato and rosemary white pie at Sally's.
It seems I am not in the minority with the love of butternut squash! Based on these comments, I think I'll need to try brussel sprouts next!
There's a neighborhood way up north..I think it is called New Have ;)
seriously, though, this is a great conversation for next time I head into NY
Oh, yeah, and as for the Yalies - being a vegetarian, I am happy Yale brings such a great variety of veggie-friendly restaurants, but once again, we made the mistake of having the family in town and trying to get reservations on parents' weekend...
@pipenta - I agree. I think the statistics on violence is very misleading. Random violence in most areas is, I believe, rare. Most of the violence is likely related to drug or gang (or "gang") activity and is isolated in areas of the city which are, unfortunately, neglected by the types of business and industry those people need.
We had some clients visit from Fort Lauderdale and we went to Bar for pizza. As we left, we ran into a homeless person whose schtick was to tell us what actors we all resembled. We had a good laugh and gave him some money and I noticed one of the clients was standing across the street. I asked him about it and he said the homeless are very aggressive and often violent down there. I've had many an interesting conversation with a homeless person in New Haven and given them cash, and never felt threatened...
Oh, yeah, and Sally's rocks! :)
@Damian - nahh.. it is Waterbury that is most dangerous ;)
@gage3 - oh, it definitely has, but I do run into a lot of people that still think of it as a scary place... meh. More open tables for the rest of us ;)
Meh. And they continue to sell out. Sally's and Bar are still better apizzas...
A good score for the people of West Hartford, though, as they likely think it is too dangerous to go into New Haven..
would be a wood-fired outdoor pizza oven, but I don't have one. :)
@geefney - when talking about the Pizza Capital, you misspelled "New Haven" ;)
@Okaru - your crust looks very tasty... is it a modification of the nyc style food processor recipe here..?
@Kate - my second obsession after pizza... :)
I am not sure the apizza here in New Haven is even foldable!
If I ever find myself in this part of the country, I will give it a try, but.. I am in the same boat where the pics are not convincing me.
you had me at the picture inside Disney World...
I am in kind of the same boat as MadBaker in that my wife if asking me about a pizza with white whole wheat or at least partial white whole wheat. I use the food processor dough recipe here, however, I feel there is more to it than just doing a 1-1 substitution of the flour. It is my understanding that different flours may require different amount of water..?
I guess what I really need is a good tutorial on different types of doughs so that I can better understand how to adjust the recipes myself. I tried looking at dough calculators, but even some of the things on there seem to be a bit over my head. I'd really love to take that next step from following a recipe to understanding the science behind it to be able to make my own recipes...
@imwalkin - the sliced potato and rosemary pie at Sally's is one of my family's favorites. My 5 year old son wanted us to make it at home once. We sliced the potatoes thin with the mandoline, and soaked/rinsed several times to get rid of some starch. The Boy thought it was better than Sally's, but I think he's just flattering me. I am sure we'll try again. I'll upload the results if good and post some tips.
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