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02-12-2008, 07:41 AM
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#21 | |
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Certified Master Chef
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mav, the best way that i can describe the difference is that it's akin to the lump hardwood charcoal v.s. gas grill debate.
you get more flavor from burning wood, and i've heard that the heat is drier (whatever that means) so you get a crispier crust.
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and all this science i don't understand it's just my job 6 days a week |
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02-12-2008, 08:52 AM
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#22 | |
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Certified Executive Chef
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Sounds kinda like doing it on my charcoal grill. I was planning on giving that a try this summer anyway, should be fun and interesting.
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Buddy  "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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02-12-2008, 08:52 AM
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#23 | |
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Assistant Cook
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Re: Your Inquiry For Pizza In N.y.c.
Pizza...it's almost breakfast time
 There are so many amazing pizza places in the city..just stay away from the generic places like SABAROS and PIZZA HUT. Lombardi's is supposed to be the original pizzeria and still have the 1st brick oven that they currently use. Lombardi's opened in little Italy as a grocery store in 1897. It was established as the first pizzeria in America in 1905. 32 Spring Street.Corner of Spring and Mott. Honestly, walk around and go into some nice italian pizzerias and grab a slice. There is a place in Penn Station called Rosa's. The pizza is SSOOO good. Lombardi's is in Little Italy. Walk around...go to the Italian shops, ask them and follow your nose. Every block has a few. Hope this helps! amaninthekitchen.com thefoodyoulove.com  pic by AMANINTHEKITCHEN.com(do not copy with without permission.) |
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02-12-2008, 08:53 AM
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#24 | |
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Certified Executive Chef
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I am in the wrong city! LOL.
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Buddy "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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02-12-2008, 08:54 AM
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#25 | |
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Certified Master Chef
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great pic aman.
can i copy it?... 
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and all this science i don't understand it's just my job 6 days a week |
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02-12-2008, 09:01 AM
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#26 | |
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Assistant Cook
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Sure, if you give me credit:
picture is from my blog: amaninthekitchen. com thanks! Makes me hungry thinking about it. |
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02-12-2008, 09:40 AM
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#27 | |
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Certified Master Chef
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i was just kidding. but it is a neat picture. and yes, it's making me hungry.
especially the sign that says pork brasciole. i would kill for some right now. 
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and all this science i don't understand it's just my job 6 days a week |
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02-12-2008, 10:48 AM
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#28 | |
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Certified Executive Chef
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Gotta say, we wandered into a pizza place in Times Square for lunch (we were staying at the Millennium Hotel, for those who know the city) and thought it was rather ordinary. However, the Turkish place where we had lunch the next day was just like being in Istanbul again
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller Last edited by GotGarlic; 02-12-2008 at 10:51 AM. |
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02-12-2008, 02:30 PM
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#29 | |
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Assistant Cook
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Times Square really does cater to the tourists.
If Italian...not too rustic. If Indian...not too authentic. If Sushi...not too fresh..only kidding. Non-offensive ethnic cusine. The way food demographics work in N.Y.C. is that they know where tourists go for food and where locals go. |
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02-12-2008, 02:33 PM
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#30 | |
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Certified Executive Chef
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A policy we always try to follow when traveling, avoid the tourist traps and eat where the locals eat!
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Buddy "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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