Serious Eats: pauliegee's Profile

@Stushi Isn't that a bit of apples and bowling balls? How about Via Tribunali? Have yuo been to any of them? Anyone? Anyone? That one in Belltown with the roll up garage door looks very cool.

Ciao,

Paulie Gee

pauliegee at 8:55PM on 09/25/09

From Slice

Openings: Nomad Pizza Co., Hopewell, New Jersey

I know the feeling Al. I'm tempted to head there tonight. What town are you in, BTW?

Ciao,

Paulie Gee

pauliegee at 12:31PM on 09/25/09

From Slice

Zeeks Pizza: Seattle's Decent Mini-Chain Inspires Deep Pizza Thoughts

In Seattle I've only been to Tutta Bella, which I liked very much:

http://tuttabellapizza.com/story/

However, based on what I've seen on their websites and others, any of Via Tribunali's five locations look like the place to go in the Emerald City:

http://www.viatribunali.net/

In addition to making some great looking pies, each one of their places have an oven built by the same guy who built the fire breathing beauty at Nomad in Hopewell, NJ with which I am now smitten (Did I say that right?).

Ciao,

Paulie Gee

pauliegee at 9:08PM on 09/24/09

From Slice

Are Artichoke Basille's Sicilian Slices Shrinking?

@ESNY1077 If I wasn't working overtime tonight I'd volunteer.

pauliegee at 5:24PM on 09/24/09

From Slice

A16, San Francisco

@ f r y The thought crossed my mind after reading The Slicemeister's review of your place and thinking about Pizzeria Delfina. Thanks to you and Maven for clearing that up. Now if I could only find an excuse to get back out there to check out those ten wood burners. And your well worn gas beauty of course.

Ciao,

Paulie Gee

pauliegee at 5:19PM on 09/24/09

From Slice

Are Artichoke Basille's Sicilian Slices Shrinking?

That slice on the left looks damned good. Except for the overabundance of basil of course. Why don't they include the friggin' roots as well. The slice on the right might look just as good if the color was adjusted a bit. It looks like it's a bit too blue. What's pulling me full force towards 14th and 1st Ave more than anything is that nice crunchy looking bottom that contracts so well with that soft, saucy, cheesy, flavorful top. It's worth all 350 pennies and more. Even the slice on the right.

Ciao,

Paulie Gee

pauliegee at 5:12PM on 09/24/09

From Slice

Openings: Nomad Pizza Co., Hopewell, New Jersey

@pizzalove I'm glad to hear that you thought enough of my recommendation to go check the place out. And I'm even more glad that you enjoyed it as much as you did. I think it's a great place. I hope The Slicemeister is kind enough to post your photos so that we all can see them, but if that turns out to be problematic, perhaps you can post them somewhere like flickr where we can check them out. And as far as trying my pizza, I promise you that you'll get the chance.

Ciao,

Paulie Gee

pauliegee at 12:42PM on 09/24/09

From Slice

Leftovers: The Day's Stray Links

Those DC boys put out some good lookin' pies.

Ciao,

Paulie Gee

pauliegee at 11:10AM on 09/23/09

From Slice

Openings: Nomad Pizza Co., Hopewell, New Jersey

It is not clear on this post, but the adventure is now scheduled for 10/17. I'm sure the Slicemeister will post more details soon.

Ciao,

Paulie Gee

pauliegee at 9:10AM on 09/23/09

From Slice

Leftovers: The Day's Stray Links

A Staten Island pizza review without a Joe and Pat's mention is grounds for immediate dismissal.

I wish Mariano would wrap this game up already.

Ciao,

Paulie Gee

pauliegee at 1:49AM on 09/23/09

From Slice

Quick Profile on Jay Jerrier of Il Cane Rosso

@pizzaexpert I guess looks are deceiving because their Napoletana pies look very good. Did you get to meet with canerosso when you were there?

Ciao,

Paulie Gee

pauliegee at 12:10PM on 09/21/09

From Slice

A16, San Francisco

According to this he's working for Annie Lebowitz. I hope his resume is up to date:

http://www.linkedin.com/pub/christophe-hille/6/1b4/952

Ciao,

Paulie Gee

pauliegee at 7:00AM on 09/21/09

From Slice

Quick Profile on Jay Jerrier of Il Cane Rosso

One 'p' and one 'c' as far as I know. I think picante is only a Spanish word.

Ciao,

Paulie Gee

pauliegee at 6:32PM on 09/20/09

From Slice

Quick Profile on Jay Jerrier of Il Cane Rosso

@foolishpoolish After trying Sopressata Picante pies at Roberta's and Motorino, I purchased some from they're source, Salumeria Biellese:

http://www.salumeriabiellese.com/retail.html

I believe Fornino gets his there as well. I believe that the term is just an alternative to "Hot Sopressata". It may even have been coined by Salumeria Biellese. I have been experimenting with other varieties of hot sopressata and continue to refer to the ingredient as Sopressata Picante. I just did a Google search on the term and five of the top six results had a reference to me in it. Although I am not logged in to Google, Gmail or any other of it's associated websites, I gotta think Google know who I am.

Ciao,

Paulie Gee

pauliegee at 1:27PM on 09/20/09

From Slice

A16, San Francisco

I'll be sure to do that Maven. I'll have The Slicemeister's favorite hot variety flown in from Salumeria Biellese. Thank you very much regarding my pies. Last night they looked better than they ever have. I changed my fermentation process a nit and they were off the hook. And my moors was the creamiest I've ever made it. The stars were certainly alligned. Now I just gotta keep them right where they are. Reminds me of that Modern English song, "I'll Stop the World and Melt With You". I wonder how the altitude will affect my dough up in the Sierras?

Ciao,

Paulie Gee

pauliegee at 12:17PM on 09/20/09

From Slice

A16, San Francisco

Keep it in your pant Maven. That review does make me wanna hop a flight to my favorite city on earth (not counting Brooklyn) and check out A16. However, I'd wanna wait until February so I can also head east on 80 and hit the slopes of Squaw and Alpine Meadows on the same trip. There is one thing I want to before I die and that's opening up a place in Tahoe City. I hope you join me when I do Maven. That's if they let me put in a woodburner in that town. Back to A16, thanks to your review I will not miss the place next time I'm out there. It seems like there is a paucity of wood burning oven the the Bay area. Is there some kind of restriction on them?

Ciao,

Paulie Hee

pauliegee at 11:12AM on 09/20/09

From Slice

Quick Profile on Jay Jerrier of Il Cane Rosso

Sorry about the mis-identification. And thanks for the tip of the hat. I believe Fornino should get some credit as well. They have a great Sopresatta Picante pie too.

Ciao,

Paulie Gee

pauliegee at 11:44PM on 09/17/09

From Slice