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Pizza Mezzaluna: A New Under-the-Radar Pizzeria with Good Cheer
The crust looks very dry and dense. Was it?
Grilling: Bringing It Indoors
to minimize the smoke, place kosher salt between the raised grills.
the salt will absorb the drippings
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Video: Churning Artisanal Butter in Maine
Boston Globe, not Post ;-)
Pizza Mezzaluna: A New Under-the-Radar Pizzeria with Good Cheer
The crust looks very dry and dense. Was it?
Grilling: Bringing It Indoors
to minimize the smoke, place kosher salt between the raised grills.
the salt will absorb the drippings
Help Me Perfect My Stovetop Espresso Maker Coffee
try this, similiar to what MadelynRodriguez suggested.
Bollini's Pizzeria Making Worthy Neapolitan Pies in Monterey Park, California
Based on the photo, it really doesn't look like pizza found in Naples.
However it does look tasty
Una Pizza Napoletana NYC - Closed? On Vacation?
vacation, see their web site - unapizza.com
Hunters Were the First Locavores
might be? probably. I doubt there are any hunters that just leave the meat in the woods.
Hunters Were the First Locavores
First off, I am not a hunter.
Is there a difference between hunting for sport and for food? I don't think there is.I believe all the meat is used when one hunts for "sport".
Sport hunting is part of wildlife management.
Last month's National Geographic had an excellent article about how hunters are actually land and wildlife conservationists.
ttp://ngm.nationalgeographic.com/ngm/2007-11/hunters/poole-text.html
A Luzzo's Pizza Exploration
perhaps try later in the evening when the oven is hotter.
Mario Unclogged: Marinara Sauce
ok here is my take on a basic tomato sauce.
Open 2 cans of San Marzano tomatoes and drain the excess water, not the packing juice/puree. Pass the tomatoes and juice through a food mill and put it aside.
Saute about 1/2 cup onions in extra virgin olive oil for a few minutes
Add the tomatoes, handful of fresh basil and salt.
Bring to a boil, boil for 5 mins.
Lower to simmer for about 40mins. Add fresh basil again during the last 10 minutes.
Optional: brown pork before adding the onions.
Mario Unclogged: Marinara Sauce
I believe the San Marzano tomatoes in the picture are grown in the US.
How do you grill when you don't have a grill?
Here is what I do to help minimize the smoke and cleanup when using a cast iron grill pan indoors.
I add kosher salt between the ridges of the grill. The salt catches the grease and helps prevent smoke while still creating grill marks.
Another tip is to start the indoor grill on the stove top to get the grill marked and then finish it in the oven.
How to Delay Herbal Death
For me the best way to "keep" basil is to put the stems into a glass of room temperature water, then loosely cover the leaves and rim of the glass with a plastic ziplop type bag. By doing this you are creating a greenhouse type environment, then leave it on a counter that has indirect sunlight. Never put it into the refrigerator.
Bertucci's
The quality of Bertucci's has gone down over the years. You would need to go back in time to about 1990 to get a pizza from Bertucci's. Even the locations that use a wood fired bread oven are losing quality. The next time you go, look below the oven where they should be storing the wood, but rather they are using some prefab wood log product.
For the best pizza in Boston, you'll need to leave Boston and head up to Bianchi's in Revere Beach. Santarpio's is good but very inconsistent, and way too much cheese.
The Upper Crust gets lots of press, but I don't their expansion is hurting the quality of the pies.
Newbury Pizza is no more and is sorely missed.
Serious Sandwiches: Kelly's Roast Beef
Nicks is good, but for a truly excellent beef, goto Billy's on Main Street in Wakefield, near the Melrose line.
Ed McFarland Holds a Press Conference: Life Goes On
hmm sounds like Pepe's in CT should contact the IP lawyer ;-)
Venice restaurant recommendations
I second the Trattoria Alla Madonna recommendation. We strolled past the place one afternoon and chatted with the kitchen help as they stood outside for a smoke. They allowed us to peek into the kitchen and check it out.
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Boston Globe, not Post ;-)