PIZZA: The Brooklyn Story
October 11, 2014 4:45 PM Subscribe
PIZZA: The Brooklyn Story - Scott Wiener (from Scott's Pizza Tours) gives a lecture weaving together the history of Italian immigrants, Pizza and Brooklyn.
That was fantastic. Thank you.
posted by Navelgazer at 7:00 PM on October 11, 2014
posted by Navelgazer at 7:00 PM on October 11, 2014
(BTW, anyone who makes it through all of that without ordering a pizza is a Cylon.)
posted by Navelgazer at 7:00 PM on October 11, 2014
posted by Navelgazer at 7:00 PM on October 11, 2014
(BTW, anyone who makes it through all of that without ordering a pizza is a Cylon.)
Well, I made a quiche which has a crust and lots of cheese with italian seasonings and parm and toppings (though they be on the inside) of mushroom, onion, and bell pepper. I'll dub it "egg pizza" and consider it close enough.
posted by sourwookie at 7:19 PM on October 11, 2014
Well, I made a quiche which has a crust and lots of cheese with italian seasonings and parm and toppings (though they be on the inside) of mushroom, onion, and bell pepper. I'll dub it "egg pizza" and consider it close enough.
posted by sourwookie at 7:19 PM on October 11, 2014
I made it to the end without ordering anything, but now I am compelled to make a pizza to eat.
posted by aubilenon at 7:20 PM on October 11, 2014
posted by aubilenon at 7:20 PM on October 11, 2014
Oh hai. "Providence metro area" here (aka Fall River) - cedar and hardwood-stoked ovens that the whole-wheat dough is grilled over, on both sides, before applying the sauce and cheese (asagio, parma regiano, cave aged provelone, buffa mozza) and toppings (onion, mushroom, meatballs sliced so thin you can almost see through them). Shrimp Mozambique and Narragansett (the beer) steamed Narragansett (the bay) littlenecks as the appas. Bucket of Newport Storms ta warsh it alls down.
New York, to be frank, is not doing pizza to my usual standard.
posted by Slap*Happy at 8:51 PM on October 11, 2014
New York, to be frank, is not doing pizza to my usual standard.
posted by Slap*Happy at 8:51 PM on October 11, 2014
Success!
Protip: Your oven's thermostat may not go above 500, but on "broil" you may be able to get a pizza stone up to 600 or 650.
posted by aubilenon at 9:00 PM on October 11, 2014 [3 favorites]
Protip: Your oven's thermostat may not go above 500, but on "broil" you may be able to get a pizza stone up to 600 or 650.
posted by aubilenon at 9:00 PM on October 11, 2014 [3 favorites]
Scott teaches us how to reheat pizza.
I love this guy. Deep knowledge, sincere enthusiasm, an obvious love for what he does; and it's something I care about.
Seriously, you've never seen so much enthusiasm for reheating pizza. And it's like "hey, I'm reheating pizza for my roommate, I should teach others how to do this right."
I would kickstart the shit out of a hopefully upcoming pizza documentary by Scott.
posted by el io at 12:42 AM on October 12, 2014
I love this guy. Deep knowledge, sincere enthusiasm, an obvious love for what he does; and it's something I care about.
Seriously, you've never seen so much enthusiasm for reheating pizza. And it's like "hey, I'm reheating pizza for my roommate, I should teach others how to do this right."
I would kickstart the shit out of a hopefully upcoming pizza documentary by Scott.
posted by el io at 12:42 AM on October 12, 2014
The Brooklyn Historical Society has such a great line-up of public talks. Beautiful building, too.
posted by retrograde at 7:29 AM on October 12, 2014
posted by retrograde at 7:29 AM on October 12, 2014
Scott teaches us how to reheat pizza.
God dammit, now I need to eat pizza again.
posted by aubilenon at 11:48 AM on October 12, 2014
God dammit, now I need to eat pizza again.
posted by aubilenon at 11:48 AM on October 12, 2014
Good lecture on pizza, fascinating. After his mention of sauce-over-cheese pizza construction, I gave it a try for dinner, came out great.
posted by Blackanvil at 5:28 PM on October 12, 2014
posted by Blackanvil at 5:28 PM on October 12, 2014
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posted by ageispolis at 4:49 PM on October 11, 2014