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There is "NO" NY Style Pizza anywhere in Italy. I tried attempting to find it several times without any success. NY Style Pizza can be made anywhere in the World, but it takes a love and understanding of the Dough and a dedication to sustaining the quality over time that hasn't been done successfully. I've helped startups in many places including Hong Kong, London, Madrid, Honolulu, Seattle and San Francisco that opened with a very close proximity of the Real thing but weren't able to sustain it for the long haul. It's not the Water or the Flour it's mostly the people. The best judges are American Italian Grandma's who know how to pinch cheeks and pull ears. They are the real Mavens of Pizza in my opinion. It takes dedication, quality control and persistancy that doesn't seem applicable to most small business operators who are well intentioned but don't have the chutzpah to make it work, weather it's Bagels, Deli's, Barbque or Pizza Joints it takes more then good intentions to succeed for the long run. I realize that if it something that's served all over we take it for granted, but it sure doesen't seem applicable to our favorite Apizza or Pizza places. I love eating Pizza and have learned to find the best wherever your at and adjust to making do until your've returned to your basic sources and even they seem to change with time. Dream Pizza and always keep us upto date about whats happening so wherever we go, we can thank you all. Irwin

I am the other person in Alex's party who wrote up the list of dishes we tried. I would add to Alex's post that I really appreciated the attention to detail in the dishes we tried. The accompaniments were well matched to the centerpieces of the plates (eel served with perfect new potato salad, rich stoneground grits with the halibut cheeks, etc). I'd definitely recommend. Kieran: Welcome to eGullet and I hope that Steven, Alex and you post reguarly. Your postings convinced me enough that i'll also be going for a "Lark" soon. Irwin

DiFarias in Coney Island is different from DiFara's on 15th St. off Av. J? Michael: Please excuse me for my making a mistake. I don't know how I managed to mix up two of the best Pizza's in NYC environs. I mixed up DiFarias without thinking with Totonno's in Coney Island. I haven't been to either place for several years personally. The closest I come is receiving reports from my daughter who eats at one of the three places [L&B] or a pie is brought home every time they visit Brooklyn. My son-in-law says that the Pizza isn't quite same any more from Totonno's when I spoke to them tonight. When my daughter was married, they had the Wedding Dinner on one of the Boats from Sheepshead Bay and the Reharsal dinner was a gift from L&B Spumoni that was very special. They even made Baked Clams as a gesture to me because it's one of my favorites. Irwin

Michael: My son-in-law worked for almost 6 years at L & B Spumoni Gardens and grew up in Bensonhurst. His brother still lives there at Shore Parkway. I'm very familar with the Italian in Brooklyn since I lived there for years and Caterered 4/10 Italian Weddings every week at the Bossert Hotel and Towers Hotel ewhere I had a interest in both properties now owned by the Jehovahs Witness. The best tasting and looking wedding Cakes in NYC came from Buonnacores Bakery on Court Street and fantastic Apizza Granna. Irwin

Another point to consider is that the Authentic Pizza Doughs were all Neopolatin Style as it been traditionaly prepared and made in NYC Area and throughout New England. The Dough was left to raise naturally in large Wooden Throughs some were about 3 feet wide by 2 1/2 feet high and as much as 20 feet long. This used to bedone at the DiFarias in Coney Island and once the days dough was done they'd close. The Father was the closest i've ever met to a Pizza perfectionst he would only open and start serving when everything was up to his expectations. I never had a Pie from there that wasn't up to my expectations. It's pretty hard to keep the old ways presently since the old places have methology thats been Grand Fathered by the various departments. of Health. Anytime renovations are made the new standards make everything brought up to the current code regulations. It takes a very competent operation to adjust themselves to doing things differently but making them taste the same as it always has been. Anyplace that able to do this deserves my patronage as they are keeping something I hope my Grand Children will experience tommorow. With time and effort this APIZZA can be prepared anywhere. I've helped it getting done. but it requires skill and care to sustain the quality long enough to make it traditional. Irwin

fter over 50 plus years of eating NY PIZZA I feel that the best i've had anywhere in that style is at the APIZZA Places in the New Haven Ct. area. I grew up going to Coney Island, Arthur Ave, Manhatten, even Boston any anywhere else that try's to make Pizza. Thru trials and testing New Haven leads the rest in my opinion. You can find different toppings but the simpler the better to compare. But a "White Clam" or a plain "Red" makes New Haven ahead. Irwin

Kristain: Are you aware of the unique "Quiet Vendors" whom have been traveling routes selling in Japan from the days they traveled with Carts and eventually to motorized transport. These are the Medicine and Herb Vendors who visit several times yearly to various neighborhoods. Sort of like our Custom Peddelars but generally welcomed and reffered to new customers by the families they visit. My friends Have operated this type of Business for over 300 hundred years from Okinawa with a Father to Son route business that's always been successfull, even though many of their items are now being carried at regular Department Stores, Super Markets and Drug Stores. There still are various Route Sales Companies but the Street Peddelar seems to be disappearing in most areas. I remember the call "Fresh Fish"or "Veggies/Fruit', but lately even the Ice Cream truck is rare. Irwin

or else not be interested in what they were tasting. Otherwise, it's like salting your meal before tasting it. My learning curve regarding "Wasabi" in Japan has taken many years. I was fortunate enough to be a Foreigner who had many Japanese friends who were involved with many aspects of the food industry who were delighted to permit me the opportunity of become familiar with Japanese Cusine. One of the most interesting aspects was that when it came to eating "Sushi" it was understood that respect was accorded to ones Chronological age, with the eldest or the one most experienced in eating at the various locations setting the pace. When we were invited to observe the Japanese Wholesale Fish Market Auctions it was very special. Two of my assosciates Fathers were Traders and the whole process of buying fish was very unusual. Each Tuna had a section cut out of the tail area where the buyers interested in the fish would cut off a small piece to judge the color, oilness, density and other characteristics of each Tuna. When that fish was Auctioned off the price was dependent on how each buyer felt about the fish, with prices quickly raising if a fish appeared of excellent quality. This bidding took place very quickly with little indication of the bidding discernable to anyone not familiar with the process. The Winners Tag was then placed on the fish. Prices for each Fish varied considerably. After the Tuna Auction was completed we were invited to a Meal adjacent to the Market. This was a special Sushi experience, as we were guests of two major Fish Traders. The one thing that impressed me was that every fish before being served was shown to our hosts, with small slices cut on a board for them to taste and approve before any fish was prepared for service of the guests. Several were returned and other fish brought for approval until the hosts were satisfied. There was also a tasting of the Rice, Vinigar and Wasabi before the platters were assembled. During this process they were nice enough to allow what was happening to be translated to me and one thing in particular remained with me every time i've eaten Sushi. The Traders said that if your served Sushi and the Wasabi is either two generous or two strong that you should request a taste of the fish being served to ascertain it's freshness or quality as it's only supposed to compliment the fresh fish, not overwhelm it and that that is something often done when the Sushi Chef tries to serve fish after it been refrigerated or stayed longer then it should have. This has served me well thru the years and anytime that i've requested a taste of the fish for this reason i've never regretted doing so, as the check has always been adjusted and treatment by the Sushi Chef has been improved but more important if anything is questionable he will suggest that we try something else. Irwin

I make fresh horseradish every Passover, only I do it in the food processor (first shred, the chop) instead of a grinder. The effect is the same. In fact, I've taken to wearing ski goggles while preparing it. Taking the top off the processor is akin to setting off a tear gas bomb in the kitchen. I've had my cats sit up on their haunches, take a sniff skyward and BOLT up the stairs like banshees when I'm playing with the Evil Root. But if it doesn't make you cry it ain't worth a damn, I say! Yeah, food should hurt sometimes. Try doing Red Savina habaneros in the blender. Just a hint: A touch of vinegar in the mix intensifies the atmospheric sneezles. Warm it up, and it's even more fun. Do it in a crowded kitchen, and go for distance! Erik: You are a strange and demented man. I think I like that about you... Atmospheric sneezles??? Now there's a turn of phrase! I have heated up dried ancho chiles in a dry pan to toast them a bit and then covered and poached them in sherry vinegar. That'll clear the kitchen pretty quick too! And make you cough like you've been in a neurotoxic gas attack. What would you classify me as since i'd try the same thing with "Scotch Bonnets". That would really be a tear jerker. Use a Olive Oil to really bring out the Heat and the Chili Oils. Then when they surface add a little vinegar [just enough to temper the heat]. Cover the Top tightly and after the fumes settle they will be absorbed into the oil to make a powerfull codiment. Some day i'll publish the recipe for the 10 Star Sauce labled "Sudden Death" that my staff drew with a Skull and Crossbones. The Artist is now one of Hawaii's top Chefs. Irwin

I make fresh horseradish every Passover, only I do it in the food processor (first shred, the chop) instead of a grinder. The effect is the same. In fact, I've taken to wearing ski goggles while preparing it. Taking the top off the processor is akin to setting off a tear gas bomb in the kitchen. I've had my cats sit up on their haunches, take a sniff skyward and BOLT up the stairs like banshees when I'm playing with the Evil Root. But if it doesn't make you cry it ain't worth a damn, I say! Katy: THAT STUFF IS FANTASTIC! HORSERADISH EFFECTS ALWAYS DOUBLE THINGS. Tear GAS Bomb is very appropiate. Possably more effective then MACE? Just posting and thinking about it makes you double up your posts without rationale. Has this ever happened before? Now we are learning what the good "Rabbi Ribeye" ment when he coined the word " Xenofoodia". Also may explaying the term "Cat Footing". But i'll always forgive the Evil Root and it's cousin "Wasabi". When applied to Gefelte Fish, Roast Beef or even mixed with Mustard or as i've been informed if dyed green and applied to Sushi as a modestly priced Wasabi. My Aunt once planted it in her Garden, didn't pay attention and the Horse Radish took her garden over in no time. At least that's what she said. Irwin '

My experience with Wild Pigs began when I lived in Honolulu and my son would go out with my neighbors kids joining a Pig Hunt. In Hawaii since most hunters don't have dogs trained to chase the Pigs, it appearently wasn't unusual to encourage to kids to act as a pack and chase the Pigs. All the kids thought that this was the fun part of the hunt, but when I found out about it my son was grounded complaining that I was mean. The most important thing that I learned about the Hunts was: Wild Pig can be tough. They were tough in spirit before being caught, but were even tougher after being cooked. Especially the Hawaii way of Spit Roasting or even Kaluha Roasting. The only ones that tasted pretty good after being butchered and marinated were the young ones. The other VERY IMPORTANT POINT was that the always must be cooked WELL DONE as the majority were likely infected with TRICHNOSIS. It amazing how quickly domestic pigs adapt quickly becoming ferel. There was a negligable population in the Northern California community of Cloverdale before the State dedicated a large area around a newly formed Resevior Dammed in the area. Even before the Lake was filled there began a problem with the Wild Pigs everywhere that there was any farming or whatever. Don't know if it's still a problem or it's under control but it seemed to happen overnight. At least in Hawaii there not that many places they can expand into, like California. Irwin

And Chinese food does?! That's funny. The ONLY type of Chinese Food probably ever [MAYBE] eaten by a certain type of "Fromm" Jewish Families in America even in 2004 may be some "Kosher Chicken Chow Mein" that was prepared at a Wedding Buffet or at the Temple. Kosher Egg Rolls NEVER. I know families that will not permit in their homes any of the Kosher Coffee Lightners or Whipped Toppings since it's disrespectfull? or spoiled? or seems Treef !!! Even the Rabbi's or Kashruth will arouse the suspisions of the Matriach whose in charge. Better carefull, then FEH. I'm not sure if it's been inherited or just something thats so alien to their upbringings but the believe in only their OWN traditions. Never Compromise, no Margerine as it's Evil. I've met Matriachs that argued why spend money on Prime Rib, since she can make Brisket Pot Roast that tastes better and more tender. [Costs Less] This is not due to being thrifty, no it's got a reasonable explanation in only one word. "CAUSE". Just in case your not aware that is explanation enough. It's also all you'll ever get. When I was growing up the most expensive food at our house was the Pike and Carp that was required for Gefelte Fish. That always had to be the freshest and best available. Lots of people remember the first time their eyes teared when cutting onions. That doesen't come close to my memory of having to assist in Grinding up Fresh Horseradish for Passover. That stuff attacks the unwary in your eyes, nose, darn it everywhere as it all seems to overcome everything you've never experienced. Tears, Running Nose, Affraid to Breath, and then Galloping Nose. The Mariach actually smiled at my distress, as if it was a coming of age. Maybe it was, since i've never Ground Horseradish ever again. Brings to mind another Matriach experience, being taken to the Market, where I received a Cookie from the Baker, a Pickle from the Pickle Man. It was great to be a kid. But then came the catch. The live Chicken Stall. Since i'd never been to the Market before I wasn't aware that the Chicken in our Chicken Soup was actually selected from Live Birds in Gages, then Killed, defeathered and taken home to be Kashered and Cooked. This was traumatic since there was no preperation before we walked into the shop. It was suggested that I be given the honor of picking the Chicken. The only honor I wanted was to be gone. The Chicken was picked, not by me since I held on as close to the Mariach as possable. That night I didn't enjoy the Chicken as much, but rationized that the Matzoh Balls were okay. Irwin

Ben: Consider a trip to Burian. Waynes Market doday had terrific Beef Tongue for $2.78 per pound and Oxtails at $2.19 per pound. Thats the lowest prices i've seen anywhere in the Seattle are in a couple of years. Also had a specials on Fresh Goat and Live Land Turtles. Live Dungess Crab was $2.79 per pound. Enjoy. Irwin

I've been waiting for two items from my childhood that always seemed to best discribe Wacky. Jewish Delights Shav: Sour Sorrel Soup served with Sour Cream that seemed to Curdle while you watched with smacking lips. Kiska: {Hit him in the Kiska], Stuffed Cow Intestines, often served covered with Gravy as a side dish. The Schav I never was able to eat, except once by adults demand or else. The "Kiska" I always liked, but had a interesting experience of a case being stolden from a lot of Meat being shipped to Hong Kong on a boat before containers. The only case missing from the boats hold was a case of Kiska. We always had to grin thinking about someone in the Phillipines opening that box thinking it was full of American Steaks and trying to figure out what they had. Still makes me smile. Irwin

My son who started Body Surfing at Sunset Beach told me about this dish that all the Surfers were eatting from one of the Lunchwagons that filled you up. When I came down to check it out I discovered "Loco Moco" it was very popular and served at several of the Lunch wagons daily. This was in 1972 and it appeared to be well established at most of haunts frequented by the Surfers who had limited incomes and wanted to feel full. I tried it twice, once at his favorite wagon and then at the College Inn. The College Inn made a House Made Gravy that was pretty good, but the Lunch Wagons was obviously proccessed and adjusted with Soy and Terriyaki Sauce into something only locals would accept since it was hot, stuck to the rice and easily scarfed. The Burgers were Machine made Patty's quite Fatty but that was generally prefered local taste. Irwin

didn't know about the Garlic bit. It's usually available in cakes that look like black or really dark brown tofu. it usually goes with "Yong Tau Foo" with is this dish where you pick all the ingredients you want and the stall will poach it in hot stock and serve it with rice vermicelli. AzReal: Seems that it become more elegant in Singapore. Trying going into the more Chinese Style Market Stalls where the get into Chiu Chow Dishes like Sliced Goose over Gooseblood with Garlic Vinegar. You'll have something very good and traditional to enjoy. Irwin

Somehow Four more Cookbooks found me yesterday. Japanese Cooking "A Simple Art" by Shizuo Tsuji Schweppes "The First 200 Years" by Douglas Simmons Chinese "Tastle Tales Cookbook" by Gary Lee The Northwest Heritage Cookbook "Dungenese Crabs and Blackberry Cobblers" by Janie Hibbler. Irwin

Sorry, but according to some that is non-kosher (Hashek h'goy?), since some hold that imitation food has to be treated as the original, otherwise it might deceive people into thinking that the original can be eaten. Thus imitation bacon can never be kosher. True, but for many it is still an option. I offered this as a suggestion for people who follow a similar level of Kashrut as I do. That is a very interesting rule seeing that I often purchase "Beef Fry" at our Glatt Kosher butcher which is certainly a Beef version of bacon. So imitation bacon is an option (just not for consumption with cheese in this case), perhaps the nuance of the law is crossing milk/meat categories. Jewish law is not my strength, the level of Kashrut I follow is dictated by my wife's needs. Msk Msk: The Seattle Vad is unusual that it Orthradox with Member ship includading the Chabad. They do their best to oversea any business they supervise regarding Kashruth for the highest standards. One of their earliest customers was a Chinese Buddest operated "Vegan" Restaurant that specializes in making many dishes that taste, look and mimic other types of non vegan foods including meat and fish items. If there was any question of customers being decieved they would not be as successfull as they have during the past 9 years. Could be that they take into consideration the "vegan" Foods have been traditionally served for more years in this manner they we've had Kosher Supervision. Every Kosher Dairy Restaurant has served "Vegeterian Chopped Liver" and several other types of copy cat items as well forever. Irwin

Coffee flavored Steak is nothing new on the market. It was orginally served by Restaurant Associates in NYC when we opened in the Time Life Building a restaurant years ahead of it time called. "La Fonda del Sol". The Steak was coated with Fresh Roasted Ground Colombian Coffee and pan seared and served with a Mole Sauce with a Coffee Essence added to the Chocolate and was a popular novelty. Periodically it been reborn with various variations but to date none have been comparable to the original as the Coffee Mole really complimented the Beef as it was finished off by being Baked in the Oven in a Cassarolle with Pepitas, Onions,Fresh Tomatos, Red and Green Peppers then Sliced Tableside and served. Irwin

Now I realize what benefit you aquire being retired with only one goal remaining to dedicate myself to my one true calling. I declare that I do am now a Professional in something we all share but few may dedicate themselves to by choice. My calling is to be a, "PROFESSIONAL EATER" ! I will try my best to eat the WHOLE THING [well taste or try it anyway] This means all: FAST FOOD, GOURMET, VEGAN, BLEEEEKH ! No snob am I just your average sort of fat GUY. I eat it all for just the experience so what s wrong with that, it's what i've been doing all along, but now i've declared that it is something i've attained thru vast experience. All eGulleters should eventually aquire this skill with dedication, hard work, travel and appetite. [Deep Pockets] Irwin

Since i've been to the Herb Farm several times, the only thing i'd say is i'd feel sorry for anyone who made a reservation months ago that wasn't fond of truffeles. Personally I was impressed with the way that the White Truffles were utilized as it wasn't the most effective way of applying their nuances. Were the Truffles American or imported from Europe. Did they charge a Premium for this Special Menu ? Since you made it a overnight special occasion did you consider that it would have been about the same cost if you'd decided to spend the night in Napa and have dinner at the French Laundry or any Bay Area, Las Vegas or Vancover, LA Restaurant including the air fare. Glad you enjoyed the experience and hope it made your special occassion extra special. Irwin

I'll repeat the basics of a reply post I made on the same subject a few months ago. I was in the local Trader Joes when they were introducing Two Buck Chuck. I asked the manager "How is it?". He replied "Do you like wine". I replied "Yes". He replied "Buy something else". Nuff said Seems like the Manager is well trained. Spend more, feel like your enjoying more. Frankly the majority of wines are considerably overpriced and have advertising contrived labels. With wine it's always much better to put your money where it goes into your mouth. If and when you find something special at a resonable price then buy more. Many of the brands that were considered cheapies years ago are now sold as premiums. Just totay in Seattle Sunday Magazine section they recommended serveral "Boonie Doone" Wines in the $30.00 + Retail Price as being exceptional buys? Irwin

I won't jump the gun here -- I'll be interested to hear porkpa's report. But I have done an actual side-by-side tasting of pastrami purchased same-day in New York and Montreal and am certainly not convinced of this comparative-levels-of-spicing claim. When your taking into consideration of the spicing on the Pastrami you must consider how long and what position the individual pieces have been remaining in the Steamer. Without to much knocking around the exterior surfaces loss a lot of their spice covers, plus the steamer aquires more spice into the steam. Makes my mouth water. Irwin

Kangarool: I'd recommend that you prepare a Sealed Type Plastic Bag plus a Foam Insulated Container. Have your Fish monger pwrap the fish well and put it into your plastic bag and seal the bag are overwrap it again. Full you foam Container 1/2 full with crushed Ice then put your fish into the middle and then full the Container with Ice to the top. If possable keep it refrigerated until you get home, or leave it in the trunk of your car if your in a Cold Climate. Packed this way it won't freeze if left out for up to 12/15 hours. It will taste store fresh until your ready to eat your fish. If you get it home, open and drain the fluid accumulated in the box and put the whole thing in your refrigerator. It will keep for over 24 additional hours. Irwin

alamoana: Generally for "Poke" must folks use the more reasonably priced "Aku" not the high priced "Ahi" unless it not Sushi Quality. Irwin