pizza man

Hi,

Not sure if this is appropriate, but I am throwing it out there anyway...

I have a rather single-minded vision of a pizzeria opening on 14th st, had it for years..

an opportunity has presented itself, and I am reaching out to any aspiring or active restaurateurs to contact me if this sounds interesting.

Thanks,

-Edan

Whenever I start to feel like MA is aspiring to fill the shoes of Ann Landers or Miss Manners, This image is there to correct me.

I think I agree with her article in spirit. It's all rather subjective, isn't it?

Imagine being forced by the people you love the most to eat some shit you don't like all the time. I would hold a grudge.

I've got 2 kids, 11 and 13. The younger was more adventurous until he was about 6. The older is now starting to expand her palate. I consider both picky regardless of the fact that they are both proficient with chopsticks.

My son only eats clams in Catalonia, I think he prefers the beach over the city for this activity.

Eat and let eat. Tastes, like people, change with time.

I don't recommend an Autolyse in most cases..

Until you really understand your leavening process, you are doing weird things to your dough at this point. Autolyse WILL effect fermentation time, as well as gluten development. I would suggest that you have a set hydration period, (read this as a gradual addition of flour, salt, yeast, and whatever else you want to put in there,) over a set time period. A quick rest after this, (risposo) like a minute or 2 will allow the dough to drop off the mixer arm, or hook, or whatever, and "relax" I think this is often mistaken for an autolyse.

Don't forget, yer making pizza, not bread. Bread is wonderful, but it's a different animal.

Actually during my time at 2a's the Norcia was the second best seller. The Queen was first, of course.

That Molinari Salami is really hard to beat!

Just wanted to let the board know that the Pig Roast has been rescheduled for Sunday, September 4. Same as before, new date.

and on another note; it's a miracle that 2amys can produce the level of pizze that they do with that shitty oven. Pupatella, Il Canale, Da Marco and that other place all have the finest ovens that money can buy. What's the secret?

Nuff Said,

Now lets talk about fermentation...

I actually like the crust at Orso better - a little less dense (even before Edan's departure, that's the most telling difference to me between these two fine pizza joints).

I like crust. This post leaves me in a quandry.. Miss that oven, (her name is Helena, by the way). Dog walking is a nice pastime.

I quite like Roberto, and worked for him briefly, but would not again.

The Pig Roast has been postponed due to Hurricane.

details soon

Ugh. That's enough fer me.

I don't get out much, so this rolls off.

I would like to say that Local 16 is indeed a restaurant in a bit of transition. The pizza training could still use a little work, it's not as easy as a lot of people seem to think, and we are not clearing out the kitchen to bring in new "specialized" staff, we have just started our salumi program, we are having our 4th pig roast this coming Sunday, and have a lot of other exciting things planned.

There is a saying around Local 16 about doing things "organically", and everyone is like family.

As for this past weekend, I was personally there on Friday night for a few hours but went home sick. Saturday I worked brunch, I usually work a double that day, but went to see Thievery Corporation that night. (what a blast!) and I worked Sunday Brunch-with a terrible hangover

So, please bear with us, and Giant Shrimp it wasn't a "hoax" or meant to lead people astray, we were trying to drum up a little business on one of the absolutely slowest nights of the year, and perhaps show off a little bit.. The people that attended got the very first taste of our homemade Bresaola and Lomo.. More of a short, unpretentious tasting menu than a publicity bid.

Maybe we should schedule another..

Other thread locked.

Thanks to everyone that was able to attend the twenty dolla tuesday.

I hope that everyone enjoyed themselves. We had fun.

Next big event is a PIG ROAST on Sunday the 28th, 4pm.

More events are encouraged, let us know if you have any ideas...

Thanks again!

We are all set for this..

Assorted crostini (including some house cured goodies), and local veggie snacks..

Gazpacho (by Danny Arana) with house made Bacalao

Pizze (you choose, or we can just send a bunch of our choice)

Whipple watermelon panna cotta..

still room for any last minute, or undecided people. Just drop a line here..

snacks and cava

Gazpacho

Sliced Pizza

Panna Cotta

How does 7pm sound? If it's not good, I need a general time that will be good for all attendees. Thanks!

Glad. I love the blue plastic "putty knife" style spatula that they sell.

Pretty neat.

Still gotta work out the exact menu, but you can expect bubbly upon arrival, a couple of little bites to start, yer choice of pizza, and something sweet. More details to follow.

We will be reserving a space of appropriate size for those that confirm here.

Thanks!

I should add that we are working with Whipple Farms and White house Meats-both are providing some really fantastic products. Hopefully tomatoes will be full on by then.

Gi metal is good has a website

Local 16 would like to host a $20 tuesday on august 16, any takers?