mrbigjas

these mezzani?

totally--thanks pontormo. i don't know why that stuff wasn't coming up for me this afternoon.

interesting. i totally googled a bunch this afternoon but didn't find that information. when these here innernets don't provide me with the information i need almost immediately, i get confused.

i thought genoa was in liguria. or are you talking about a specific dish and i'm being dense?

google images for confirmation ← ok that's amazing AND disgusting. this is seriously the best bit of knowledge i've learned in so long...

i don't know why they're telling everyone to throw it away--why not just tell them to cook it? this is how the headline should read: FDA: SAUTEE BAGGED SPINACH IN OLIVE OIL, WITH GARLIC AND A LITTLE PEPPERONCINO i mean, after all you absorb the beta carotene and iron and whatnot better from cooked spinach anyway, from what i've read.

feelin' fine. but i'm about to go to bed, so if i don't post tomorrow, we'll all know what happened.... OH GOD WHAT HAVE I DONE.

if ochs' or martin's is open, and iovines, that'll pretty much make it worthwhile for me. if it's just a couple of lunch places, then i predict it won't last. but i'll be there.

i did too, in a salad with blue cheese and mushrooms. hey, maybe the penicillium in the blue cheese would kill the e.coli...

ugh, i agree. too bad about that. sometimes i think i'm the only person who likes things that aren't all gooped up with caramel and vanilla and fruit chunks. 'hey, look at our fancy new tea! whole leaf, in bag! but you know, you wouldn't really appreciate it as is, so we've flavored it with coke syrup--and look, this one's cookies and cream!' sigh.

edit to add to Judith: oh no. I'm still eating it, mind you. Even with the eggs, it's still good. In fact, I'm sitting down to lunch right now... ← oh, i don't know, i think she's on to something....

am i the only one who thinks the egg sounds just fine? i mean, at its most basic level, it's eggplants with tomato sauce--a few egg slices is a natural addition for protein purposes, isn't it? it's one of the first things that would come to my mind.

yeah, several of them do--sonny d'angelo carries it, and i'm pretty sure orlando's does. esposito's i'm not as sure about, but they do have a lot of stuff there. but andrew asked about the terminal...

ya think? i think sometimes it is worth it, if the slop is satisfying a deeper urge than just hunger or aesthetic enjoyment. a place like lorenzo's means more than just crappy pizza to a lot of people. it's about memories of hanging out down on south st as a teen, shopping in fun stores, listening to music, underage drinking, scoping out potential hookups, just generally posing and fronting and showing off and whatnot. youth, trendiness, hipsterism, and big sloppy overly sweet slices from lorenzos, sometimes wrapped around a jim's steak if you're feeling ambitious. so yeah, it's not about the pizza quality, it's about the whole scene, and about being young. if you didn't hang around on south street growing up, though, i can see how that would be lost on you. but don't tell me you don't have any craptacular places from when you were growing up that still hold a place in your heart despite their suckiness.

they sell it at godshall's, i think. i'm pretty sure that's the only place i've seen it in the terminal.

Roll call.... DiNic's uses Cacia's rolls. thanks spikemom--you're right of course. i totally saw the cacia's boxes and took note, because it made sense and i'd been wondering, and then when i went to post i second and third-guessed myself until i wasn't sure at all anymore. you might say to yourself, why post then? i don't know the answer to that one.

i think i've seen boxes from liscio's there. in fact last time i was there, i specifically took note, but now i'm suddenly unsure of my memory. does that spark yours? right with ya there.

dude, it's sarcone's! ain't no better hoagie rolle available than their own!

i can't be the only one who read this as 'cooked panda...'

i'm pretty sure jeffrey steingarten talked about doing just that in that book 'it must have been something i ate.' no, i just checked--he just bought an entire ribeye section, cut that piece off, and grilled it separately as a steak on its own. but i could have sworn i saw someone doing that--was it the guy from lobel's on martha stewart's show one time? edited to add: for the record, i buy ground chuck. i season it the usual way with salt pepper brunoised onion and worcestershire. i cook it in 1/4 lb patties. and i do believe that any burger is made better by being served on a brioche roll. is a rich eggy buttery roll gilding the lily when you're having a fatty cheesy burger? probably. but it works.

I'm not so sure about that. After all, there are industrial and scientific ovens that can get up to about a billion degrees. I don't know why you couldn't make an electric pizza oven that would get as hot as you would want it to. ← i'm just gonna let pizza napoletana handle this one. i... well, i don't care that much. i mean, i don't want it to appear that i'm discounting anyone's personal quests here; i just don't share that level of obsession with anything. a great pizza is kind of a transcendent experience, but so are a lot of other things--i can't focus on just the one. i'm happy to see panzarotti in ada boni's book under the campania section, though, since i didn't get a chance to make them last month.

well, no problem there. you don't eat lorenzo's sober.

the impression i've always gotten is that a wood fired oven can maintain a higher temperature than a regular oven. those gas ovens that are the norm top out around 600 or something; wood regularly reaches 900. and then there are the dudes who throw a shovel of sawdust on the fire when the pizzas go in to get the super blast of smoky heat... anyway, i don't know; i'm not one of the super purist types. i've made pretty good pizza here at home--not like that stuff, but good enough for government work, as they say. PN, with a three week old baby here i have to admit that we're not up for the six hour drive to pittsburgh... but the in-laws do live in DC.

Well, now you have one yourself . Yes, 2 Amy's is the reason I had to qualify what I said about Paradiso. Really, not that good in Philly? Too "Americanized"? ← here in philadelphia, we do have a few places that have wood ovens, but they don't hit that peak of genius that 2 amys does. tacconelli's is famous, but they have an oil fired oven. rembrandt's has a wood oven but overtops their pies. mama palma's has a wood oven but is missing ... something. not sure what. either way, they don't reach that pinnacle that two amy's does when they're on (my last couple visits involved outstanding pizzas, but not the transcendent moment that my first visit did). but anyway, i'll see what i can recreate at home this month.

oh man, now i'm inspired--i may have to make a little pilgrimage to two amy's this month. it's almost worth putting up with the wait and the screaming kids and whatnot to get some of that pie. i wish we had a place that good in philadelphia...