Not sure if it's the same guy, several old employees there, but I heard that they do sometimes run out of things. I love Brooklyn. Named my dog after it.Quote:
Originally Posted by Todds
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Not sure if it's the same guy, several old employees there, but I heard that they do sometimes run out of things. I love Brooklyn. Named my dog after it.Quote:
Originally Posted by Todds
It's called a joke fuckhead.Quote:
Originally Posted by Pegleg
You're just not quite bright enough to get it.
I posted a comment in the thread about the rendering truck, that it made me sad to see a truck full of animal carcasses. A handful of people took it as me saying eating meat is bad, although I have never even remotely suggested such a thing. The anti vegetarian comments came out in full force. The "nobody cares that you don't eat meat" crowd, even though I didn't say fuck all about eating meat. I then posted that if I really wanted to troll you losers that I would start another alias (like freeheelvegan) to fuck with you guys. I posted the comment in this thread as an emphasis at how easy it is to get you guys riled up. If you really don't care that someone doesn't eat meat, then why flip out at a simple comment like "anything without meat on it"? I mean, seriously, that is such an innocuous comment, that to get even remotely offended by it is absolutely ridiculous.
That anyone would even allow themselves to be riled up by such a basic statement is insane. If you really think that saying "I like any pizza without meat on it" is cunting up a thread, then you don't understand what cunting up a thread is. You should go check out 95% of Advres40ozbagofoverblownbullshit's posts, and then you'll know what cunting up a thread is about.
No, that's cunting up a thread. If you were a bit (no, no, a LOT) smarter, you'd say something like, "I like my pie with mushroom and onion", versus "without meat on it", but no doubt the distinction's lost on you.Quote:
Originally Posted by doughboyshredder
Why go to such lengths to come off as a douchbag loser?
LOL, you still don't get it.Quote:
Originally Posted by bite me
I'm not really surprised, as you are quite dense. Hell, you can't even spell douchebag right.
Question, who's the bigger loser? The guy that says one line for the intention of reeling in a few holier than thou fucktards, or the fucktards that instead of ignoring the obvious troll, get wound up and respond to the said post?
Obvious troll is extremely obvious, yet fish still bite.
Dumbasses.
You are... Thanks for playing.Quote:
Originally Posted by doughboyshredder
They are both douchebags. back to the pizza discussion, please.
I know you are, but what am I...Quote:
Originally Posted by systemoverblow'd
neeener neeener neener.
Fuck off advres.
You're the biggest thread cunt here. How does a little taste of your own medicine feel, asshole.
Can't we all just get along?
http://media-cdn.tripadvisor.com/med...lover-half.jpg
What's really fucking funny is watching DBS get reverse trolled by his own game. I know, I ruined it.
Attachment 122699
pussy pizza
DBS likes his pizza with shit and cum on it. Well maybe not the cum, that's got spermies, but as long as the shit is from a vegetarian, it is meatless.
So by his own words "anything without meat on it" DBS likes shit pizza.
Q.E.D.
well played Todds!!!!!!!!!!!!!!Quote:
Originally Posted by Todds
YUM cherry pie.Quote:
Originally Posted by SKIORFORGETIT
Sounds a lot better than s Hit pizza
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For the record; i never poster in the rendering thread and posted the "nobody cares you don't eat meat" because its a funny play on words to 'the nobody cares you ski alta' stickers...I don't really care wtf you eat...tho I'd imagine if i was a fat ass I'd quite eating meat too...
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I made a Boboli homemade pizza yesterday. FKN AWESOME!
Mozzarella Cheese
Pepperoni
Mushrooms
Tomato Slices
Bacon
Avacado
I am all about the authetic Neapolitan pizza. Thin crust, baked on high heat preferably over wood, simple San Marzzano based sauce, fresh mozzeralla. Then go wild with the toppings on that.
Best pizza I ever had was the frutti di mare pizza at Casa Valerio in Chamonix. Was basically a classic margarhita with half the ocean piled on top with some chili flakes in olive oil to drizzle on top. It has clams, shrimp, squid, mussles, and even an langustino. All with the shell on still. Looked something like this
Attachment 124675
With hair or waxed?Quote:
Originally Posted by SKIORFORGETIT
I've never been much for "authentic" pizza, even when I've had it in Italy. It's good but can't compare to a good NY-style pizza in my book. Maybe it's because my family's from the wrong end of Italy.
It's tough being a pizza lover on the West Coast. I'll admit that I haven't done that much searching since moving to NorCal, but of what I've had, Pizza My Heart makes a decent imitation of NY-style pizza, and I really like Mountain Mike's, who do a sort of thick, heavy pizza (but not Chicago-style) that comes in little slices, and is covered in pepperoni that crisps up into little cheese-filled "cups." Good sauce too, a little bit spicier than usual, and the cheese is the kind you'll scrape off the box.
I've had some pretty tasty Italian-style or "fusion" pizzas at some of the places in LA that I've been taken to by friends who travel in more elevated circles than I do. Mercato di Vetro's is pretty good. (As almost everything on their whole menu!)
Nothing out here compares to what you get in NYC, though.
As for worst pizzas - I have a hard time believing anything in North America can even be in the running. Japanese pizza is god-awful and tends to be covered in the most bizarre crap. I have it on good authority that pizza in Russia, at least as of about a decade ago, is unbelievably horrible.
Zagat included some pizza places this year....
"Casual Gourmet: While many of this year's No.1 restaurants are expensive, a number of other standouts included in the guide are more affordable, casual places, like pizzerias: Settebello (Vegas and Salt Lake City), Supino Pizzeria (Detroit), and Dough (San Antonio);."
Forum I just joined:
http://www.pizzamaking.com/forum/ind...c,22093.0.html
Buddy's. Detroit. [/thread].
Midwest....no
(Kinda like Canadian Pizza...I am sure there are some great places, but it can never be acknowledged!)
Same goes for basically anywhere south or west of Jersey, and north of Maine. Once you leave New England plus NY and NJ (jury's out on Philly) you're potentially a dead man as far as reasonable pizza goes.Quote:
Originally Posted by rideit
And it's still Pepe's in New Haven FTW.
You must be talking about Zuppardi's?Quote:
Originally Posted by bite me
I'm about to pick up a Baking Steel: 1/4 or 1/2" (you decide) of A35 steel that supposedly is by far the best way to cook pizza in a home oven. Anyone have one of these yet?
http://slice.seriouseats.com/images/...zza-lab-01.jpg
http://slice.seriouseats.com/images/...zza-lab-04.jpg
Cannot wait. Skiing plus pizza, coming sooooooooon!!!
http://slice.seriouseats.com/archive...ron-pizza.html
The half-inch one has to be the ticket, right? Must be kinda heavy though.
Thirty pounds for half incher. The nerds at Slice say the half is only marginally better than the quarter inch version. It seems like it has to hold heat better if you are going to make multiple pies, though.
Yes, it's the way to go. Just go to your local blacksmith/welder, and ask if they have any 'scraps' of cold rolled steel that would fit. Go for 1/2 if you can get it.
To give you an idea, a good commercial deck oven has 2" 'stones', which can be/are made of this steel.
I use my cast iron griddle for pizza pretty regularly. It's amazing.
That's it! Zuppardi's. It's not Wooster Street, but it's pretty close. Sausage pie was the specialty as I remember.Quote:
Originally Posted by jgb@etree
Now that Pepe's has a bunch of sites around the area, thankfully the 2 hour Fri / Sat isn't a necessity, although sometimes the quality isn't there (but FFLD is damn close). And on Crown Street is Bar, which also has fantastic pie but shockingly shitty service the times I've been.
There is/was good pizza in Philly. I haven't been there for 5+ years, but Pietro's Coal Oven Pizzeria on South street was very good.Quote:
Originally Posted by Dexter Rutecki
There have been a series of discussions on Slice about whether the mill scale on cold rolled steel presents any health issues, and also how much effort might be required to remove the mill scale. Some steel workers have even weighed in and I am leaning towards the belief that it would be a lot of work to clean a piece of cold rolled steel to the point where I could eat a pizza without worrying about it. And yes, I have multiple grinders and I know how to use them.Quote:
Originally Posted by rideit
tl;dr: that shit's super nasty.
Pussy.....
Grabbing some pizza on the patio after soccer tonight and another family sits down at the next table - by their accents Dutch or Belgian - we have a ton of foreign families in the neighborhood as the International School is here so not uncommon.
What was uncommon was when the server came over and the dad asked if they have tuna as a topping.
“Anchovies you mean sir?” Said the server.
“No, tuna.” the dad said again.
***silence and staring***
Server taps his pen twice and says, nope, all we have for fish is anchovies.
They settled on just cheese for one and olives for the other pie.
Euro mags: I’ve eaten my share of cured fish and the like but I’ve never heard of tuna on a pizza. And in what form does the tuna come? Sashimi? Canned? Cured?
Is this a thing?
I bet they were German, it's a thing there for whatever reason. I had a friend who was really excited to take me to her favorite pizza place in her hometown for pizza. Pretty sure it was canned chunks of tuna, with lots of onion.
BAR New Haven
you will be happy
Yes, and Angelo's Pizzaria in south philly.Quote:
Originally Posted by Todds
Necro bump.
Anyone have a 'must try' suggestion for slices near Grand Central Station and Chelsea? The choices are overwhelming (but yeah, almost everywhere but a chain should be ok!)