Beards NY book launch

[pt109]

Did you know they don't eat pizza in Italy or Sicily?....
....they just grow them there for export.

 

[sfleinen]

Did you know they don't eat pizza in Italy or Sicily?....
....they just grow them there for export.

Actually, that's a myth here in the US, probably perpetrated by the "oneupmanship" that goes on between Chicago and NY. No less than Anthony Bourdain found this out when he went to both Italy and Sicily to get this (among other) questions answered, and found out they actually *do* make pizza there, but it's prepared a little differently, and it's eaten differently, too. It more resembles NY pizza than Chicago, but it's eaten with knife and fork. Anthony got to the bottom of the question whether the pizza was purely for tourist satisfaction, or really was invented (and still is a mainstay) there. The latter was the case.

There used to be a YouTube video of this episode of Anthony Bourdain's "The Layover," but it was pulled for copyright violations.

-Sean

 

[Mark Griffin]

Hey Freddie -

Wishing you the BEST.
You put in a lot of time and energy - now go make it HAPPEN!!!

Mark Griffin

 

[The Kiss]

A joint just opened in Chicago called Piece, it is New Haven style pizza, and I must admit that I loved it! My kinda pie. my kinda crust, a little thicker and a little chewier. Also Piece has the advantage of having access to Chicago Italian sausage. New York Italian sausage is generally hideous.

Beard

I was going to say you want a great pie go to New Haven, now that its nice out got to get down to New Haven myself. :thumbup:

 

[Nostroke]

There isnt a person on earth who has tasted pizza from every pizza joint in the city-probably no one has been to 50% of them so saying any one place is 'the best' is just lame not to mention, it's totally subjective.
My favorite is Mercato's on Waverly place but Yelp says it's ordinary.

There are plenty of lousy pizza joints in NY also.

 

[nightmare]

Congrats, my friend! Enjoy!

 

[freddy the beard]

Originally Posted by freddy the beard View Post
A joint just opened in Chicago called Piece, it is New Haven style pizza, and I must admit that I loved it! My kinda pie. my kinda crust, a little thicker and a little chewier. Also Piece has the advantage of having access to Chicago Italian sausage. New York Italian sausage is generally hideous.

Beard

Depends where you go, Freddie. Don't make assumptions because you've been to one or two places -- especially ones that your ritzy/glitzy friends dragged you to. (What yuppies think is good is quite different from what your average NYer thinks is good.)

There are small holes-in-the-wall shops in NY that make stuff that will knock your socks off. Stay away from "big names" if you can. The only exception is Katz's deli. You *DO* need to go there, to get the best Jewish deli you've ever had. The pastrami is to die for.

Wish I could've made it, but my Friday yesterday was very busy -- couldn't get away.
-Sean

I am going to have to reiterate my disdain for NY Italian sausage. I had sausage and cheese at two of the bigger name joints in NY, "Joe's" in The Village and "Supremo's," 'cross the street from the Penn Station. They slice the sausage off of some kind of roll and it is as thin as pepperoni. The cheese pizza at both of those joints is very good, but they should take the sausage off of the menu.

In Chicago, even in the second-rate pizza joints, the sausage is good. The pizza might be mediocre but the sausage is always good.

As soon as I got home I put a Gino's frozen sausage and cheese, deep-dish in the oven and I wasnt disappointed.

Beard

 

[Nostroke]

Sorry Beard-ALL credibility on judging Pizza is now gone

NY Sausage varies greatly but generally it is awful. However, i havent been anywhere where it is consistently good.

Much of what you like is based on what you ate growing up- After all dog, eyeballs, brains, testicles, mushy peas and even Lima beans are coveted in some parts of the world.

 

[sfleinen]

Sorry Beard-ALL credibility on judging Pizza is now gone

NY Sausage varies greatly but generally it is awful. However, i havent been anywhere where it is consistently good.

Much of what you like is based on what you ate growing up- After all dog, eyeballs, brains, testicles and even Lima beans are coveted in some parts of the world.

And besides, whoever said that pizza as a whole "must be judged" by the quality of one optional topping -- sausage?

I judge pizza by itself -- the dough, the cheese, the sauce, and the way it's prepared. And, to me, both NY and Chicago style of pizzas have their merits. I wouldn't judge Chicago style pizza as a whole because I don't like the peppers that were put into it. I'd just order it without the peppers.

-Sean

 

[KRJ]

And besides, whoever said that pizza as a whole "must be judged" by the quality of one optional topping -- sausage?

I judge pizza by itself -- the dough, the cheese, the sauce, and the way it's prepared. And, to me, both NY and Chicago style of pizzas have their merits. I wouldn't judge Chicago style pizza as a whole because I don't like the peppers that were put into it. I'd just order it without the peppers.

-Sean

But that is a pretty big "ingredient" to base it on... I mean, for some, that is the whole pie... kind of like having piss poor cheese... if you mess up the sauce, cheese or main ingredient, you are not gonna get a quality pie.

That being said.. Gino's East is the nuts. Not all pizza places are the same in Chicago, and only a few get top recognition for being a top tier joint... they be one of them

 

[Eric.]

As soon as I got home I put a Gino's frozen sausage and cheese, deep-dish in the oven and I wasnt disappointed.

Beard

I will pray for you.


Eric

 

[Mr. Bond]

Hey Freddy ...when you're bathing in champaign and aunt peg is feeding you grapes by hand, just remember us little people back on the plantation.

Did you know they don't eat pizza in Italy or Sicily?....
....they just grow them there for export.

Reminded me of a geico commercial ...lol

Actually, that's a myth here in the US, probably perpetrated by the "oneupmanship" that goes on between Chicago and NY. No less than Anthony Bourdain found this out when he went to both Italy and Sicily to get this (among other) questions answered, and found out they actually *do* make pizza there, but it's prepared a little differently, and it's eaten differently, too. It more resembles NY pizza than Chicago, but it's eaten with knife and fork. Anthony got to the bottom of the question whether the pizza was purely for tourist satisfaction, or really was invented (and still is a mainstay) there. The latter was the case.
-Sean

And the pizza, (and pretty much everything else) varies in style by region.
Tuscan pizza is not the same as Napolean is not the same a Cicilian .etc.

I get all my pizza recipes from people in Italy.

 

[pt109]

All I'm hearing about in this thread is pizza from NYC, Chicago, and New Haven. :angry:

The best of these people come to Toronto's Little Italy to train.

....and Freddy, anybody who eats frozen pizza deserves to have double anchovies.

pt....reads Freddy's book every night till his lips get tired

 

[freddy the beard]

All I'm hearing about in this thread is pizza from NYC, Chicago, and New Haven. :angry:

The best of these people come to Toronto's Little Italy to train.

....and Freddy, anybody who eats frozen pizza deserves to have double anchovies.

pt....reads Freddy's book every night till his lips get tired

Let me be clear. I make my own Italian bread and my own pizza dough --- and I make my own Italian sausage. I also only use the finest ingredients, Cento San Marzano tomatoes, imported scamorza and top bread flour. So I aint going into anything blind.

Frozen pizza is usually garbage, and for good reason. I wont touch it --normally. However, has anybody that is dissing me for it had any deep dish Gino's East frozen pizza? The deep dish thicker crust is conducive to freezing and then baking and is double George. And if I dont feel like driving miles down to Michigan Ave, paying exorbitant parking rates, and I am in a hurry for deep dish in 45 minutes, then I will go into the freezer.

BTW, there is also two other pizzas that are frozen and when done are very close to the original experience in the restaurant, Vito and Nick's thin crust (not available everywhere), and the pizza that was deemed the best frozen pizza in the USA, Home Run Inn brand. Both very good in a pinch.

Beard

PS I only knocked the sausage at Joe's and Supremo, the pizza, sauce and cheese was excellent.

 

[Kickin' Chicken]

Let me be clear. I make my own Italian bread and my own pizza dough --- and I make my own Italian sausage. I also only use the finest ingredients, Cento San Marzano tomatoes, imported scamorza and top bread flour. So I aint going into anything blind.

Frozen pizza is usually garbage, and for good reason. I wont touch it --normally. However, has anybody that is dissing me for it had any deep dish Gino's East frozen pizza? The deep dish thicker crust is conducive to freezing and then baking and is double George. And if I dont feel like driving miles down to Michigan Ave, paying exorbitant parking rates, and I am in a hurry for deep dish in 45 minutes, then I will go into the freezer.

BTW, there is also two other pizzas that are frozen and when done are very close to the original experience in the restaurant, Vito and Nick's thin crust (not available everywhere), and the pizza that was deemed the best frozen pizza in the USA, Home Run Inn brand. Both very good in a pinch.

Beard

PS I only knocked the sausage at Joe's and Supremo, the pizza, sauce and cheese was excellent.

POW, right to the kisser.

or, tired lips, as they reportedly were. :grin-square:

best,
brian kc

 

[Kobachi]

C'mon Freddie. Lou Malnatti's is up there no? They sell the half
Cooked frozen, it's my go to.

Kevin.

 

[freddy the beard]

Hey Freddy ...when you're bathing in champagne and aunt peg is feeding you grapes by hand, just remember us little people back on the plantation.



Mr Bond I am afraid these young 'uns dont have a clue as to who Aunt Peg is.
My old backer was a Porno producer. Here is the little darling.

Beard

 

[freddy the beard]

C'mon Freddie. Lou Malnatti's is up there no? They sell the half
Cooked frozen, it's my go to.

Kevin.

I didnt want to confuse some of these East Coasters. In truth, I actually prefer the half-cooked Lou Malnatti's over the Gino's East. Malnatti's has a site that is only about a mile away so I can easily go there and get a fresh one.

Beard

 

[KRJ]

C'mon Freddie. Lou Malnatti's is up there no? They sell the half
Cooked frozen, it's my go to.

Kevin.

Except Lou is a little stingy on the sauce So, last time I ordered one, I ordered xtra sauce.. and they charged me ?? Yep, it's a listed added ingredient..wtf ?? oh well, it was worth it.. I wanna taste some tomaters when I'm eating a pizza, otherwise it's just cheese bread

 

[freddy the beard]

Except Lou is a little stingy on the sauce So, last time I ordered one, I ordered xtra sauce.. and they charged me ?? Yep, it's a listed added ingredient..wtf ?? oh well, it was worth it.. I wanna taste some tomaters when I'm eating a pizza, otherwise it's just cheese bread

Lou's breakaway offshoot, Pizano's, opened up by one of Lou's brothers has that problem. Oprah Winfrey says Pizano's is Chicago's best deep dish, shows you what she knows. When I tried it, for the last time, the sauce was meager, with no flavor (needed garlic,salt, and oregano). The sausage was too tame, (needed salt, garlic and fennel). The crust was typical Malnatti's, very good. But I need more than crust to get me again.

Beard

I am totally exhausted from my trip, and when I come to I will give the details of my book launch trip. IMO it was very successful, however brutally expensive. Met with the hoi polloi of NY. High society enjoyed all my dirty jokes. The really lurid parts were in demonstration form.