pizza man
-
Posts
510 -
Joined
-
Last visited
-
Days Won
1
Content Type
Profiles
Forums
Events
Articles
Dining Guide
Everything posted by pizza man
-
It's so much easier just to type, "EVOO". I'm lazy, besides all the cool interweb kids are doing it that way, with all kinds of things.. That picture is absolutely huge! Larger than life!! Oh yeah, olive oil is good.
-
I have a little insight into this. Cutting the pizza is not done in Naples, everyone cuts their own pizza, and then either picks it up, folds it, and then eat it, or they simply spear it on the fork and eat it that way. In the past pizza was served by street vendors, and eaten while walking, (folded libretto style), or it was served directly on the marble table of the pizzeria. The dough essentially serving as the "plate". I feel that if you are making a particularly nice looking pizza, slicing it ruins the presentation in addition to adding to the "soggy" center effect-all the hot juice running down between the slices and pooling in the center of plate. At the very least, if the customer does not ask for their pizza sliced at the time of ordering, it should be presented to them whole, in it's intended state, and then it can be sliced upon request.
-
In the parking garage, free.
-
Hi, We have a web page up, and a facebook fan page...things are moving along. Check it out, if you want.
-
I'd take some quotes, but I'm pretty happy with the guy I have now. Let me know..
-
Oh yeah! LaSpada's is good! The subs are huge! Fun place too, they throw the meat.
-
seconding the dog comment. Terrier, (my personal favorite is the Staffordshire Bull Terrier, not to be confused with the American Staffordshire Terrier). My little girl has been known to catch moles, mice, and once even, a rat, (all of them outside in the yard. The rat's lifeless corpse she brought into the house, however).
-
A case against y+z specials. Why not just discount both items on Monday nights? K.I.S.S.
-
Ledo's was left out
-
There is a long interview with Chris Bianco, (the winner of this thing, and often named as the best pizzaiolo in the country) here: http://www.passion-4-pizza.com/chris-bianco.html Are the rumors of his retirement true? Asthma is no fun, especially when you throw flour in the air all day long..
-
Double post, sorry. You know.. I noticed the title of the thread has changed. When I started this I included Slice Blog because of Mr. Levine's involvement. It's important because he actually knows something about pizza, and is considered an authority on the subject. Don, maybe you could throw his name up there and give credit where it's due. edit* I find this line from the Pizzeria Mozza bit especially humorous, "..And when that base is topped with one of the inventive combinations of ingredients (the pizza with peppers, olives and oregano is especially good), you can’t go wrong."
-
promised not to tell..
-
Personally, I think that out of the places on that list, and that I have actually been to, Il Pizzaiolo in Pittsburgh is the best. meh.
-
Read all about it here.
-
http://www.youtube.com/watch?v=v5XuDqC1a6Y Heh!
-
Ice cream.
-
Wild blueberries picked by our family on the way to long pond-MDI, Maine Pat's wedding on NYE-2941 The Crispy Pork that Haider made at Pat's bachelor party-Deep Creek, Md. Pork-Honey Pig Fried clams-That place in Maine Imperial roll-Present, (mostly because my kids love them so much) The pizza at my boss's party this last summer-Me.
-
Iggie's Pizza, Mount Vernon
pizza man replied to crackers's topic in Baltimore and Annapolis Restaurants and Dining
Never been there, and I don't mean too dis, but from what you describe this falls under the "gourmet" genre. Certainly nothing Napolitan about these toppings. Not that there's anything wrong with that. Bakers Pride makes a fine oven. If I were doing a "collegiate" pizza, (in the cards? Who knows?) Baker's would be my second choice. -
http://cgi.ebay.com/Organic-Vinegar-Starter-Mother-of-Vinegar-Red-Wine_W0QQitemZ330345523566QQcmdZViewItemQQptZLH_DefaultDomain_0?hash=item4cea20a96e
-
All of which are valid, if one keeps an open mind about things, no?
-
Pho Hot in Annandale. I like the soup here, when it's Hot, which it was not today. That's the second time I've had tepid broth that leaves the beef rare, the basil green, and the garnishes crunchy..Disappointing, especially on a cold day. The place was packed though. I'm thinking they might have to change the name to Pho Tepid, or Pho Lukewarm. My wife had the beef stew with french bread, (flash frozen, par baked hoagie roll). She said it was Hot, delicious, and she really liked it. The Imperial Rolls were good, as always. Service was great. The waitress recognized my family, and knew our order, even when I forgot to order white onions in vinegar, she remembered to bring them. Hopefully Present fares better tomorrow night.
-
Yeah, It's Orso, and that's the floorplan..(although I've never seen that version before.) *edit* actually, I've seen it before, just not the misspelled version.. Gotta have somebody fix that. Hopefully construction will start soon.
-
Does anybody know if they're gonna be open on Thanksgiving day?
-
A Decent Freaking Baguette - A Pipe Dream (No Longer?)
pizza man replied to Waitman's topic in Shopping and Cooking
just remembered about this website: http://www.wickedbread.com/ Not much to it, but there is a phone # -
A Decent Freaking Baguette - A Pipe Dream (No Longer?)
pizza man replied to Waitman's topic in Shopping and Cooking
Well, If I were looking for a baguette, Patrick's baguette would be my first choice. I don't know your particular tastes, but Pat's is the closest to the bread served with my favorite petit dejeuner in Paris, (butter and jelly-YUM). He's also my pal, so I may be biased...It's also only 5 minutes from my house.