Serious Eats - seriouseats.com

Oh yeah. Sorry but the ABSOLUTE worse thing you can do to the burger is "give it a little squeeze". That grounds for instant dismissal.

Unless your joint is one of the annointed ones (deservedly or not), not giving your customers choices will result in YOU NOT BEING OPEN FOR LONG.

While in college, I had the glorious opportunity to eat the single BEST pizza I have ever eaten, and I mean I eat the whole thing, and thats a sheet pan pizza (you calling it pizza strip?) at Caserta's.

I don't know how they make this thing, but it is a PERFECT blend of crust, sauce and cheese. Its one of the best foods I have EVER eaten, ANYWHERE in the usa.

Quality?

Youve got to be kidding!!! This rag will go out of business because it DESERVES to go out of business. Its no different than any other business. If what you got isn't what the public wants, adios...and good riddance.

It would be a good paper if all I wanted was editorials DISGUISED as reporting.

Can we spit the bill?

Answer: Split this, you cheap sobs.

That really is the only appropriate answer.

Its realistic, its true and it hurts.

A couple things here.

Who, in their right mind and in Gods green earth would EVER, EVER pick Ida (hubby, I need my bills paid) Garten (the barefoot part makes me vomit just a little) over Paula Deen? Just who? Well besides a guy who loves reminding his viewers every friggen week about how many drugs he did or how much he loves drinking.

Ida Garten (does she EVER wear ANYTHING but denim shirts big enough to wrap a house in?) does NOTHING. Besides making sure that all the viewers know she is a happening, PC, fag hag.

Deen, on the other had, represents a small part of what southern hospitality is all about. Yeah, it might not be healthy (though wait a few years, it will become healthy, everything does or vice versa) I think the fact that her food represents those backwards nasty southern states may be a good chunk of the reason she gets so much flack.

Kinda like the reason our Bigfoot COntessa is so well liked. "OH you must use GOOD salt, the kind that costs $$$ a pound! Its the GOOD stuff. Yeah ok. Keep selling $35 hot chocolate mix that includes a spatula you bought at walmart.

I give AB a pass because he understands the GREATNESS of Batali. BUt after that.....I don't know. For someone that fits the FN profile of all show and no go.............he should pipe down......don't SOME drugs make you mellow?

Missed this the first time around.

First Kenjialtci, I had to check if that wasn't something I posted. I couldn't have written it any better. Especially the part about well done being very juicy. Truth. If you have a burger well done, on a flat top griddle, and the thing is dry, its because either its beef that is low in fat, comes in pre pattied by a machine, or the dumb ass "cook" in the back it pressing the SNOT out of it with his stupid spatula. Great job Ken.

Second, I'm not saying I know for sure, but I find it REAL HARD to believe that ANY health department, AS MUCH AS THEY WOULD LOVE TO, would EVER be able to pass a "regulation" on how someone can order food. They tried it with eggs, it got booted. Me thinks Mr. Flay is saying that to kinda say "hey, we would love to cook it rare, but we cant" I think hes afraid of getting people sick. Which surprises me because I think most of this "I got sick from undercooked burger" isn't really food poisoning. If you buy quality beef, grind it ON PREMISE, its gotta be almost impossible to get food poisoning. I'm not saying IMPOSSIBLE, but real close to it. I'm just not buying his answer.

ANd his "proprietary" thing.....I got a feeling he doesn't want to say because he's using a product like whiz or whirl. Its a butter tasting oil. In food establishments, this product would burn and can be held at room temp without hardening. I think its fine, but he probably sees it a low class or something, thats why he didn't want to mention it.

thank you , thank you , thank you, thank you..........................................

BURGERS are supposed be served on good old AMERICAN, squishy, airy hamburger ROLLS. Not HARDROLLS, not CIABATTA, no BRIOCHE, not FRENCH BREAD, not NOTHIN...............................but good old fashioned soft hamburger rolls, whanna go nutz?? Ok. Sesame seeded or potato..........but THATS IT.

A couple things here:

The video on his website showed him using a chargrill? Are his burgers at BBP chargilled? First mistake.

Then, again, his video. The burgers, they gotta be handled less. They are so perfect and so smooth, and the interior SO DENSE. Meatloaf, not burgers.

Lastly, he's gotta decide if he wants a fast food joint (appearance) or a more high end place (prices) NEWYORKERS might think that 12 bucks of 1 burger, 1 fry and 1 shake is fast food, but for 99% of the country. Nope.

But mostly, I am shocked that IF he chose a chargril, what was he thinking? Maybe, MAYBE , you can make an arguement for wood or charcoal for burgers, but GAS? Griddle, griddle, griddle.

Well, then I guess spaghetti and meatballs is also an abomination. As well as manicotti.....not to mention pasta y fagiole reheated before eating...... How about dumping tomatoes all together from ANY recipe italian, as well as peppers, get rid of polenta while your at it too, THAT is not originally Italian, so in some way, get rid of that too...............

Oh by the way, pineapple is served IN MANY TAVOLA CALDAS and pizzerias in NAPLES, the amalfi coast, as well as ROME.

Pizza is Pizza REGARDLESS of the toppings, NO MATTER HOW SILLY.
It may not float your boat, but new toppings are introduced everyday.
Kinda like when the first Italian did the utterly nauseating, placing the NEW WORD TOMATO on a pizza......Can you imagine the audacity??

I've never been. Now, there have been SO MANY ACCOLADES about the pizza there, that I MUST BELIEVE, that the pizza is world class. There are JUST TOO MANY FANS. HOWEVER, and this is a big HOWEVER, there ARE SO MANY PEOPLE WHO COMPLAIN ABOUT WHAT YOU HAVE TO GO THROUGH AND PUT UP WITH, to get the said acclaimed pizza, that THIS ALSO, I take to be valid.

I look at it this way. I'm going there next time I am in NY. And I will be prepared to unruliness, filth, and chaos. The way I look at it, ANYBODY who goes there in order to try this classic pizza ALREADY knows the cons involved, and HAVE NO RIGHT TO COMPLAIN. Its like a parent sending his or her son to play for Bobby Knight and then complaining that Knight is a nutjob....DUHHH!!!!! Ya think?

That said.....I MUST hold the owners at DIfara's accountable for being aware of customers concerns and NOT addressing them. ANd I don't mean the stupid open windows, or the unswept floors or the lack of a hat or any other of the ridiculous health department concerns. I find the fact that customers complain about RUDENESS (NO FARKING EXCUSE, PERIOD!!) AND PIZZAS GIVEN TO THE WRONG CUSTOMER AFTER LONG LONG WAITS. These two really stood out for me. ANd by owner I really don't mean the pizza maker,Dom. Another poster posted that they think the offspring really don't want to be there and are unhappy being there. I can't prove this, but it seems a reasonable assumption. Dom does ALL the pizzas, all the cutting, all the garnishing, all the grinding, all the EVERTHING, apparently. It seems to me, the the cleaning, the organizing and the greeting of customers would NATURALLY fall on the kids laps.............and they seem to have let these fall to the floor.

I think DOm set up his biz to serve a nice steady stream of loyal customers who would put up with the eccentricities in order to enjoy his creations. WHen word got out, his biz SUDDENLY surpassed the abilities of his production, AND NO ONE STEPPED UP TO HELP HIM ADAPT.

All this, MHO. BUt, I gotta try it.....to see if the pizza is as great and if the other aspects are as horrible.

Hi
I MAY be mistaken, Modern is one pizza place in NHaven that I have NEVER visited, though I have heard and read plenty about it.....but I DON'T THINK Modern is coal? Is it? Somewhere, somehow I got it in my mind that it isn't coal. I checked out the website, it never mentioned coal, did it?? Please if I'm wrong, fill me in. Thanks.

Oh yeah, one other question. I have read posts from people concerning coal burning ovens and some state that the coal is IN the main oven compartment, and others state that the coal is in a SEPERATE compartment? Any info? Thanks again.

Agree whole heartedly with the description of sliders, the frying onion juice HAS to permeate the beef.

Your choice of "newspapers" is a bit puzzling. You can get as much ACCURATE info from the NY times as you can from the National Enquirer, with one big exception, the Enquirer will NOT be going out of business soon, the same CANNOT be said for the "times.