HomeRoast Digest


Topic: OT: Re: Welcoming Myself Back (13 msgs / 294 lines)
1) From: Dean De Crisce
I am not comparing at all...believe me I know what good pizza is! Believe
me!...and although they are very different...these specific two places have
the best pies by my careful analysis. Of the two, DiFara's in Flatbush is
hands down the best pizza there is....made by about a late 70s Dom De Marco.
I actually do not like the typical Neapolitan lite pizza...with little sauce
and cheese.
I was just commenting on what I would like to bring to an island.
On Fri, May 23, 2008 at 1:32 PM, Sandy Andina  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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2) From: Dean De Crisce
By the way...we have eaten at some of these "true neapolitan" places...that
were so arrogant that they did not...and would not serve...salt, red pepper
etc. They argued that it was not made to be eaten that way...and that
additives were an affront to the artistry of the chef. IMHO it absolutely
does not matter who has the most authentic representation of Italy...what
matters is what tastes the best (at least to me). That type of attitude is
rampant in all high-brow activities...where people are intent on
dictacting another's valid inner experiences. Of course art, music, mexican
food and coffee are no different.
On Fri, May 23, 2008 at 2:07 PM, Dean De Crisce 
wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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3) From: Sandy Andina
I agree.  The "true Neapolitan" pizza experience is really relevant  
only in Italy.
Sandy Andina
www.myspace.com/sandyandina
On May 23, 2008, at 1:17 PM, Dean De Crisce wrote:
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4) From: Michael I
If you've eaten a good amount of pizza in Naples, you can understand why
people here try to recreate it.  Alas, it always falls somewhat short of the
mark, though some do it reasonably well.  
Just as pizza in Naples is certified, American producers of Napoletana pizza
can get certified too (as VPN - vera pizza napoletana), so there's possibly
some incentive for places to create "true Neapolitan" pizza, from a
marketing standpoint.
Now if I only had a wood-fired oven in my apartment...
-AdkMike

5) From: Larry English
That's the best description of pizza varieties I've ever seen, Sandi!
Submit it to Wiki, maybe?  Anyway, a few "gourmet" restaurants out here
(left coast) do the Italian version - used to get nice ones at Stars in SF,
for example - but I can't compare to the real ones since I've not been to
Italy (yet).  Problem is, when they are on the menu, most people won't try
them, thinking they'll be more like the mass-market stuff and unworthy of
fine dining.
BTW, I love Chicago deep-dish pizza - t'was always one of the highlights on
business trips to the windy city, back when I did business trips.  And there
were individual-sized versions - finish one at your own peril.
Larry
On Fri, May 23, 2008 at 10:32 AM, Sandy Andina  wrote:
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6) From: Floyd Lozano
Ohhh, you mean like Uno's! ;)
-F
On Fri, May 23, 2008 at 1:32 PM, Sandy Andina  wrote:
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7) From: Floyd Lozano
That would be like saying 'don't add milk or sugar to coffee!' ;)
-F
On Fri, May 23, 2008 at 2:17 PM, Dean De Crisce  wrote:
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8) From: Lynne
Sandy - I'll second Larry's complement - fantastic description of my
favorite meal! I'm drooling - and would be envious - if I didn't make (might
need a bit of humble pie here) really good pizza myself. My kids beg me to
make it - my daughter is living on her own now - the typical request when
she comes over is - of course - pizza!
Michael - a wood-fired stove would be the best, of course. But excluding the
addition of that in your apartment (as in mine), a great substitute is my
ever-favorite cast iron pan. Heat it up at the highest temp your oven will
reach for about a half hour before you get the crust on it. Delish!
I also learned that if I mix my dough early in the day, and let it set all
day long (excluding during the hot summer - why on earth was I attempting to
make pizza during the hot summer?! [gave myself a smack on the forehead]), I
don't even have to knead it. I use my regular dough recipe - and just let
time do the kneading, so to speak. Crust comes out unbelievable...
personally, I prefer to use only sauce (sometimes just the plum tomatoes),
cheese & basil, along with some garlic, salt & olive oil. Never
*was*certified :D (but I might be considered certifiable).
Lynne
On Fri, May 23, 2008 at 10:13 PM, Larry English 
wrote:
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9) From: Bill
Sandi,
very well put, as others have noted.  However, in my time in Chi-town, I
came to love both north and sout side pizza... the key to the sout side is
all about grease meat and cheese.  terrible for you?  you better believe it.
 heartburn?  oh man.  and utterly delicious.  washed down with nothing but
cold cold lager (either cheap or expensive, your choice... the only time I
can drink lagers)...  anyway, your description made me very sad that i'm not
getting to chi-town this summer... maybe next year...  because this
chey-town is bereft of good pizza... sigh.  at least i know where to get a
good cup of coffee in cheyenne....
bill in wyo
On Fri, May 23, 2008 at 11:32 AM, Sandy Andina  wrote:
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10) From: Sandy Andina
Bill,
Sout' Side pizza's entire raison d'etre (a term that if overheard can  
get one banished from da Sout' Side) is beer. Lots and lots of icy  
cold macrobrew pilsner and pseudo-lager (Old Style, Miller, Bud,  
Coors, Rolling Rock....).  One is allowed wine only with North Side  
pizza.  (NYC pizza must be accompanied by fountain soda....in a paper  
cup).  Of course, in Chicago, most pizzas are delivered with a  
complimentary liter of RC or Diet Rite (never Coke or Pepsi).    
Ordering Perrier, San Pellegrino (or even domestic LaCroix or  
Canfield's seltzer) will indelibly brand you as a foo-foo yuppie  
liberal.
Sandy Andina (proud foo-foo yuppie liberal)
www.myspace.com/sandyandina
On May 24, 2008, at 12:00 AM, Bill wrote:
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11) From: John Brown
over the years i have come to really dislike Marina sauce.
Lynne wrote:
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12) From: Lynne
John said:
over the years i have come to really dislike Marina sauce.
<Snip>
Ah, John, that's because you never had *my* marinara sauce!  (am I
conceited today, or what!?)
Truly, it all depends on quality ingredients - believe me, after living in
Tucson for awhile, I know that it's very difficult to purchase really good
canned plum tomatoes there (and, after my failed attempts at gardening -
harder to grow them!) The shipping alone kills the importers. I know - we
had stuff sent to us when we lived there, out of sheer desperation! Good
tomatoes produce good sauce, with or without meat.
On the other hand, the meat sauce I made for my boys (not for pizza - only
for pasta, or by itself) has meatballs (my mom's recipe), Margarita
pepperoni, and - pork ribs! Ah - I avoid meat most times, but this even
drives me nuts.
But the tomatoes have to be good (hopefully even great) to start...
My tomato sauce (used to be "gravy") is a combination of my ex's recipe, my
mom's and my Aunt Polly's. Every Italian has their own version, every family
swears by their own & only their own. I only wish I discovered coffee
roasting when my mom & Aunt Polly & the rest of their sisters were still
with us (rest their souls). Coffee was always the center of all gatherings,
visits - and, of course, every morning. And of course, there are so many
stories I missed - wonder if my grandparents, great grandparents roasted
their own (bet they did)...
Lynne
(who thinks way too much about food)
On Sat, May 24, 2008 at 4:26 AM, John Brown  wrote:
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13) From: Bill
Yep, can't go wrong with RC cola.  Drank a ton of that in Chi-town.  You
forgot my favorite pizza beer: special export.  SpecEx and I spent many a
night in Chicago with friends.
Most OT threads I ignore, but really enjoying this one...  It makes the
Colombian cerulean warbler that I brewed in a Yama that much tastier.
bill in wyo
On Fri, May 23, 2008 at 11:37 PM, Sandy Andina  wrote:
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