pizza man
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Everything posted by pizza man
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If I am not mistaken, this is from the same people who operate Primi Piatti in downtown D.C.
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It's a little strange. Imagine if every chef that you ever said something about suddenly could recognize you by face and internet identity.
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I have to say the best pizza I have had in the DC area was at Bebo *EDIT* I ate that very best pizza I have had in the DC area on a night when Roberto himself was manning the station, it was about 2 months ago. My dining companion was an Italian gentleman *EDIT* I commented on how good the pizza was and he agreed *EDIT* that it was the best he had in the area. *EDIT; T.M.I.* Bebo has other issues to be sure, but Roberto makes a mean pie! my 2 cents, for what it's worth.
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I have never been to zPizza (is that the opposite of Apizza?) and honestly, I don't plan on ever going. So, it is unfair for me to judge their product. However, I have read their menu, and I have read a Sysco catalog. The grilled lime chicken is a dead giveaway. I wasn't judging, just jumping to conclusions. Apparently I was right. *EDIT* I couldn't sleep because I started to wonder what the heck an artisan salad is...
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Weird, because Sysco generally is.
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Cut them in half, scrape out the dirt inside (if it has it) saute them quickly in a little olive oil and butter (olive oil so the butter doesn't burn) until they are just starting to get soft, throw in a couple of fresh basil leaves (or parsley) and dump the whole pan on top of some good bread that has been grilled. Serve as an antipasto. Oh, don't forget a little salt and cracked pepper
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Ceramic Knife. Kyocera makes them. They are super sharp and extremely fragile. I use mine for slicing tomatoes and little else.
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Hey, here is a neat website for Restaurant professionals. http://fohboh.com/
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Pizza - The Best Methods And Techniques to Make it At Home
pizza man replied to alan7147's topic in Shopping and Cooking
Here is some video of my favorite Pizzaiolo. One of the clips is how to make pizza at home. Check it out! Integrity is special. "It's not done any way but with love, and a little bit of anger.." http://www.chow.com/stories/11065 -
Found this link on another forum that I frequent. Check it out if you like. http://www.monkeysee.com/play/995-how-to-make-pizza
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Discussing which frozen pizza is best is like discussing which Box of wine is best.
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I would suggest saving the $80 per #, fly to spain, (Barcelona comes highly recommended) eat Jamon Iberico, (ask for Jabugo) until you can't stand it anymore. Then come home and revel in the fact that not only have you had the best spanish ham ever, you have also been to spain.
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LOL @ "Rockwell Hardness".
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You can hone the knife with a steel. For sharpening I recommend a water stone or two. As for having the blade sharpened by a service; how much do you love the knife, was it expensive, and, will you be heartbroken if it comes back ground down into a horribly uneven, unrecognisable, (albeit sharp) incarnation of it's former self?
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Let's hear it for Brad! Promote the Goat!
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If you can't do 2941, the options are pretty grim. Pho 75 is probably too messy?
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Actually, I find most Belgians to be to strong, sweet and heavy. Stella however, is pleasant, what I would consider a "session" beer, and no adverse digestive problems the following day. Another pointless but point scoring thing about Stella; The back cover of Slayer's 1987 album Reign In Blood has a photo of the band holding up a six pack of Stella Artois in the small cans. If it's good enough for Slayer, it's good enough for me!
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Call me common. I am partial to these. http://www.recipetips.com/glossary-term/t-...ordal-olive.asp . Also enjoyed the fingertip canned black olives when I was just a little pizza boy, they seemed like frog toes.
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Here is a pizzeria in Oregon that is similar in concept. http://www.apizzascholls.com/index.htm Third picture down in the background you can see a Blodgett deck oven.
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Perhaps this poem could be the root of the term "apizza"? This is in Napolitane dialect...Translation is difficult. Also, if you have been to Una Pizza Napoletana in NYC, you may recognize it. 'A PIZZA Pizzaiuo', m'he 'a fa' 'na pizza muzzarella e pummarola... Ma ll'he 'a fa' cu 'e mmane, 'o core e.. 'a fronna 'e vasenicola, Falla bbona! Mana grassa a muzzarella, miette ll'uoglio, miette 'o sale... Falla fa' cchiù arruscatella: quanno é cotta nun fa male... Cotta bbona! E vullente, 'a dint' 'o furno, nun l'he 'a mettere 'int' 'o piatto ca si no perde 'o sapore... Io m' 'a piglio e 'a chiejo a libretto... Quant'é bbona! E cu famma e devuzzione magno primma 'o curnicione... 'O profumo é saporito! Mentre magno sto abbucato p' 'o... vestito. Comme coce! E quant'é bella! Comme fila 'a muzzarella! Muorzo a muorzo 'haggio magnato... Pizzaiuo' he 'a campa' cient'anne! Pizzaiuo' me so' sfizziato!!!... per Lello Lupoli seems probable that even the "New Haven" pizze have Neapolitan roots.
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I stand corrected. http://en.wikipedia.org/wiki/Apizza
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Pizza Pizza? (Pete's Apizza) A tip of the hat to Little Caesar's, perhaps?
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Pizza - The Best Methods And Techniques to Make it At Home
pizza man replied to alan7147's topic in Shopping and Cooking
I've been reading good things about these http://www.2stonepizzagrill.com/ You can see the video on youtube, just do a search for 2stone. -
Pepperidge Farms used to sell one in a fancy box. It was in the freezer at the supermarket. Maybe it is still available.
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and some vineyards, Avelina and Gragnano, respectively.. Sunrise, and a pizza oven..
