pizza man

I like to catch up on my email and other stuff there sometimes. Best bar in FC

I am a man that used to make pizza. Also, I am a superhero

Gods help us when some "Chef/Restaurateur" makes it so Banh Mi cost $14 dollars, starts to have a line out the door, and next thing you know every "Chef/Restaurateur" jumps on the bandwagon. The Bethesda "foodie" scene jumps on board with the newest craze, over-priced sammies and the whole damn thing jumps the shark right over to the Trite foods thread. and the baguette still sucks.

However, I could see Baker Ben Arnold pulling it off.

I think they make the best Banh Mi sandwiches for the area.

+1

http://tyrannyoftradition.com/2012/04/04/agnostic-fronts-vinnie-stigma-to-publish-childrens-book-called-i-thought-you-were-my-friend/

perhaps Etto will change this. (and I meant nothing against the low wage immigrants, everybody has to make a living.)

I'm afraid at this point, "wood fired and brick oven" pizze, or is it pizzas, may very well be trite, certainly hackneyed, especially in DC where they seem most often to be made by low wage immigrants with no real interest in the craft.

Nasturtiums come in many different colors.

The natural habitat for kimchee it is quite large and varied, but does not include pizza or hotdogs.

Not blue. Indeed Kimchee does not belong on pizza, hot dogs go on pizza. I imagine that Kimchi could be quite good on a hot dog however, Kraut is fermented cabbage, just not spicy. Slaw is cabbage, seems to me hot dogs and cabbage are pals.

These are two completely different flowers and not even in the same genus.

Hey now, looks like yer right smarty pants. funny thing is when you buy them from the purveyor they send you a mixed box-labeled nasturtium. apparently nasturtium is orange. pansies come in many colors. other than that, same shit. I should have said "edible flowers"

What is the "natural habitat" of Kimchi I wonder...

IHTTAALY

Fucking Cauliflower, it's on every menu everywhere. You know it!

and "Nasturtiums" or pansies as we called 'em when mom was growing them..

chive blossoms, and anything from the Ideas in food blog.

I may take this down in a bit. I'm a bitter man lately

They'll be breaking down the door in no time I'd bet!

fine on a crudite. Kids like mine might not even know what they are wolfing down..

I was in Springfield Plaza to have lunch at Pho Hong Anh and pick up some Springfield Butcher provisions when I noticed the sign, already up, announcing MoMo Nepalese Food "Opening Soon"....

A quick search indicates that this is not a chain, and that "momo" is a dumpling. I don't know of any other strictly Nepalese restaurants in our area, but I recall in the '80s a Himalayan restuarant in the Adams Morgan area that had some pretty decent stewed goat dishes. I'm looking forward to visiting a new country, in a figurative culinary sense, in Springfield.

Mad MoMos in Mt. Pleasant?

Rogue makes the best beers.

Is it possible to encase the pork neck in something resembling an oversized, locking tea strainer while it's cooking, and then distribute the meat in the soup afterwards? I don't know what material it would need to be made of (or not made of), or if these types of things even exist.

cheese cloth?

I think that any person(corporation) that can find an angle that allows them to control at least a significant portion of the global food supply, puts themselves in a pretty powerful position..

As long as I have you two on the line, what do you think of this place, Co., in Chelsea?

Co. is Jim Lahey's place, yeah? Never been, but I have read some recipes of his..

And I *know* it's burning a hole in Edan's stomach that I titled this thread "Neapolitan" instead of "Napolitan."

Napoletana!

Peter Taylor in Tampa, Fl. , However, is making an amazing hybrid wood fired pie at his pizzeria -Wood Fired

I must correct myself.

Many of those "geeks" have gone on to open Pizzerie in the past few years..Cane Rosso, Paulie Gee's, Varasano's , etc.. etc..

of the ones I've had, none have been exceptional, or better than some of the local spots.

The Disciplinaire is readily available to download. It does allow some leeway in method of production, but is very precise in it's definition. Down to pH levels in fact. Napolitan pizza is a real, defined product.

The question is; how much leeway is allowed and which restaurant is following the Disciplinaire? Their are real monetary dues paid for AVPN certification, and classes can be purchased as well..

Incidentally, one of the most popular famous pizzeria in Naples, Pizzeria Da Michele, is not certified by VPN. Da Michele has been in the same location for over 100 years, and is one of the original Napolitan Pizzerie.

I don't think the Napolitans know for sure, or care as much as you might think..

The best pizze I have ever had were in Naples. The worst pizze I had in Naples were easily topped by some pizza I've had in the US..

Jonathan,

congratulations!

2a's pizza is not authentic Neapolitan, so far from it in fact, that it calls into question the credibility of AVPN America.. Not to say that it is a bad pizza, (although I do think there are better to be had in the area). The rest of 2a's food is fantastic and the quality of the products they use cannot be called into question. What's more Italian than using good ingredients?

I do not know enough about Ptella to say for sure how strictly they adhere to the Disciplinaire, but I have been there. The oven is awesome, and the mixer is one of the 3 approved varieties. I've had better pizza in the area, but it resembles what I've eaten in Naples more than at 2A

Having said all that, I believe that the Disciplinaire is not the end all method to making a good pizza. Taste, smell, texture, digestibility, and appearance are the qualifiers in my mind.

and that's all I have to say about that.

Don,

Thanks fer putting it out there!

Walk on Water... bandcamp album

STG.. DOC is for wine

I thought it was a good piece. I like snark.