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More gloopity cheese and seafood? Bizarre...and, oh yes, wrong. Jim Lahey would probably do seafood on a pie right -- I'm thinking a cheeseless crust slicked with oil and red pepper flakes, some greenery for color, and a lemon squeeze over the top. But putting calamari on a regular pie?!? I guess it's edible and maybe even likeable if each component is high-quality, but it could be so much better!

Chicago Italo-American culture has really gotten away from saying "when."

Forgot to add-- would never dip, no matter where the pizza's from. I just love bread, period.

Thanks, Adam. What was on your namesake pizza, by the way?

Had lunch at Motorino Manhattan last Saturday. Very, very impressed. First off, they take your cell # so you can roam the neighborhood while you wait for your table. There's an excellent vintage emporium on 1st Ave between E 12 and E 13 that's a heckuvalot more interesting than standing around. We ordered the two available salads then, a mixed greens (nothing special, underportioned, greens were fresh though but not much there there) and a beet/ricotta salata that was delicious (but again, not really for sharing size-wise). Three pies: margherita, sausage/mushroon, and brussel sprout leaves/pancetta. All delicious, like really good. Must clarify that they're not brussel sprouts, they're the leaves only, and while pretty to look at with appealling mouth-feel, any flavor they might have is overwhelmed by the pancetta. I love pancetta, so I'm simply noting this point of fact. Noticed that much of the female clientele gravitate to the bs + p pizza, maybe because of the shrubbery or maybe not, but if so, Co.'s Popeye spinach version is better balanced. During the week, the lunch special at Motorino is a flat $12 for any one of several 'zas plus either a savory dish or a dessert - great deal.

Loved the post, Adam - nice storytelling. The pizzas look amazing. You'd have to agree that if there's one place where you wouldn't mind waiting outside for 2+ hours until opening time, it's probably somewheres in the Valley of the Sun.

Too tough to tell. There's an interesting passage in "Fast Food Nation" about a person who attributed their food poisoning to some greasy, sloppy enchiladas they had had. It was later determined to have been caused by some ground meat, and not the enchiladas. Point is, without testing, a layperson cannot self-diagnose what caused what.

No issue with doing an endorsement, but for this garbage? Grape juice has 50% more sugar than Coke. It's the worst of the fruit juices in that respect, which is saying something. Please people, juice is not "healthful."

I can almost hear the chorus of dads murmur, "I'll eat it if [name] doesn't want it... ." Annie's tastes good, people. The pasta has a nutty earthy flavor, and the cheese isn't all gloopity.

I've tried the Five Guys more than a couple times at the Montague St. branch, and I've yet to have an "It" moment. What diff. does fresh meat make if it's cooked to death? A great test of a burger is to eat it plain, just the bun and maybe a little mustard (Ketchup? - grow up.). Shake Shack and Corner Bistro, to name two, have delicious plain burgers. Five Guys' plain burger literally reminded me of a Yankee Stadium concession, inferior to McDonald's.

Dee, you'd make a tough boss. This is a simple recipe, maybe one difficulty level removed from garlic, oil, and red pepper flakes. It's probably most valuable for simply giving one the idea to marry these flavors as a pasta preparation - once you have the idea, actually making this dish is male-sophomore-in-college-type stuff. "Sauce" can refer to one thing only here: the reduced stock with pan scrapings, shallots, and garlic. You cook the pasta, you add the pasta to the pan with the reduced stock, shallots, and garlic. Then, you eat.

This cookbook is pretty Herculean is scope and size. Editing it required alot of people-hours, I'm sure, not only for content, but also to correspond to a Martha style. Don't let's poo-poo it.

Very much looking forward to this: we're going to break up the bird before it's cooked, then cook the various parts in different ways. We're going to stuff the breasts with prosciutto and herbs; braise the legs with tomatoes, olives, and capers; and, saute then roast the wings, thighs, and neck, filing the pan with small onions, small white potatoes, and yam segments. Basically, turkey three ways.