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ThisIsPizza

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About ThisIsPizza

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  1. You been to Di Fara? If not, you must get yourself there for the plain slice.
  2. Yeah, the problem with those photos is twofold: 1) My camera at the time was of extremely poor quality. 2) The lighting was very poor, making these shots (and the char) look darker than they actually were (plus, I didn't have Photoshop at the time either). Luckily, I will be returning to Delancey for a full review and reshoot for Slice with my new Canon 60D, so I'll be sure to get the upskirt shot for you.
  3. We all want to talk about good food (and be honest about bad food), and beleive me this board is comprised mostly of incredibly welcoming people, but when one of your first comments is "I'm sorry, but you just don't know what you're talking about." well let's just say it doesn't inspire instant trust & camaraderie... Try to tone it down a bit & I'm sure you'll find everyone here as fun & accepting as I did when I first showed up I get what you're saying. But when someone's first comment to my post is to make a completely false (and negative) statement, borderlining on an insult toward me, I feel pretty justified in dispelling the falsity. We can all live in ignorance or we can try to learn. But I'll try to be more patient. Hopefully we can get back to actually talking about Delancey now!
  4. No, I don't work there. I just happen to think it's much better than people on this board give it credit for (including many who have never even been there, yet feel completely justified in passing judgment on it). If you read my blog, you'll see it's all about discussing the country's very best pizza. That's my M.O. If you all want to think these pizzas are burnt, fine, that's your deal, and anything I write here is unlikely to change your mind. For all I know everyone here has not only eaten as much pizza as I have, but maybe even more. I just don't know. I do think it's fair to say that I've probably eaten at a broader range of pizzerias than most people (the ones covered on my blog really are only the tip of the iceberg). What bugs me is that I come on this board trying to promote something I find to be good, talking about some food that I'm trying to encourage others to check out, and then in response another user comes on and instead of injecting something positive into the discussion, just says, "Those pies are burnt." Not a question like "Those pies looked a little charred for me; what did they taste like?" or a thanks for the photos and report. Just a negative remark designed to cut my opinion down. What kind of group camaraderie is that? Do you guys like having that kind of attitude prevalent on Mouthfuls? Because I sure wouldn't if I were a longtime member. I just want to tell people about good food. That's all I'm here for!
  5. Definitely want to try ANYPP soon. I saw that they were "tied" with Topolino's in Seattle Magazine's pizza roundup. I have eaten at Topolino's, and I could barely comprehend how something so mediocre could warrant comparison to anything considered good, so I'm hoping ANYPP turns out to be much better. Incidentally, Giannoni's in West Seattle is totally decent NY-style pizza, way better than Topolino's and very comparable to the slices I've eaten in NYC. Just stick with the cheese slice or the Margherita and you'll be fine. I have also eaten at Fiamma in B-ham, but it's been years, so I need to return. I do remember really enjoying it, though. Thanks!
  6. Thanks, NTBS. Anyone tried Brooklyn Bros. up in Everett?
  7. Emphasis added. I'm sorry but this makes no sense at all. Ever heard of BBQ? Those pies are definitely over cooked. A charred pizza crust and carbonized meat are two entirely different beasts, and comparing the two is pointless. I'm not trying to tell you that you don't know what you like. If you don't like pizza cooked to this level, then hey, you don't like it. Nothing wrong with that. But to call the pizzas in the photos above "burnt" is inaccurate, plain and simple. This isn't subjective. Your opinion on what you like is. (But you should join me sometime and try Delancey and see if you still think it's burnt). Now this is an overcooked pizza! Who said anything about carbonized meat? My point regarding BBQ was that you cook the meat with smoke at lowish temperatures, thereby imbuing the meat with smokiness from the smoke from the burning wood. There's not carbonization involved. And the char on the crust on those pizzas is from the high heat, not the smoke. To say that you have to cook it to that level to get smokiness from the wood is just plain wrong. I'm sorry, I thought you meant the char on meat from being grilled, not the flavor of the smoke. Absolutely you don't need meet to be carbonized to obtain the flavor of the smoke, I agree. But bread is not meat. Just sticking a disc of dough into a wood-burning oven isn't going to make it taste smoky (although if there is a lot of ash on the floor of the oven, that's another matter). It needs to obtain char for the flavors to fully transfer. I have never had a pizza from a wood-burning oven that tasty smoky that didn't have some char to it. Now, if you don't prefer the level of char on those Delancey pies, that's your thing, but I think you're missing out on some great flavor. I think Tutta Bella is OK and Via Trib is pretty good. Neither are likely to make you forget what you ate in Naples. IMO, the best Neapolitan style pizza in town is being made at Filiberto's in Burien, but they don't have the Verace Pizza Napoletana cert, so nobody pays attention. I think the VPN certification has gotten slightly out of hand. I've eaten good very VPN pizzas (Tutta Bella and Via Tribunali, for example), but the best Neapolitan-style pies I've eaten came from places that didn't have the certification. By tweaking the rules slightly (or just not caring about obtaining the certification in the first place), pizzaioli can produce a better pizza. So I'm curious to check out Filiberto's (there was a brief but entertaining article about the owner, Mina Perry, in the March 2010 Seattle Magazine). I'm sorry, but you just don't know what you're talking about. It doesn't take a pizza expert to see that they're burnt. You just happen to like burnt pizza. And cstuart is certainly right when it comes to achieving a level of smokiness without incinerating a pizza. To think otherwise is nonsense. As for VPN certification, I can't think of a single place in Naples, certified or not--aside from perhaps Salvo, which is actually outside the city--that adheres to all of the rules. Let alone to the detriment of the product. Perhaps you can clue me in on a couple. The idea that a restaurant is hamstrung by their VPN certification, and hence serves an inferior product, is just not true. The Association is concerned with the spirit of the rules and that the larger, most important steps--oven, dough ingredients, etc.--are taken. They're not concerned about extended fermentations or whether the tomato sauce is applied in a clockwise motion. I have discussed this issue at length with M di Porzio, the president of the Ass. Verace Pizza Napoletana in Naples. They have no plans to alter their certification criteria, though there has been talk of removing restaurants that no longer serve what's considered a high quality product. But I can assure you that if restaurants lose their certification, it will have nothing to do with nit-picking about the rules. I would have some faith in other pizza-lovers and argue that it doesn't take a pizza expert to see that they're not burnt. But some experience goes a long way. If the Delancey pizzas in those photos fit your definition of "incinerated," perhaps you need to eat a few more pizzas. As for the whole VPN certification thing, I totally agree with you that if a restaurant loses its certification, it's more about the overall quality of the product than a slight breach in the "sacred rules." But I'm not arguing that. Neither am I arguing that some or even any of the VPN pizzerias follow all of the rules. I have eaten at more VPN-certified pizzerias than I can recall, and the point I'm trying to make is, I would be very hard-pressed to find one that stood out head-and-shoulders above another. The majority of them make a very similar product, and that just happens to be a high-quality product. I'm not disputing that at all. Some of the best pizzas I've eaten come from VPN-certified pizzerias (Keste in New York probably has a slight edge over the others I've sampled). My point is, they're all so very similar. Which is why the very best pizzas I've eaten aren't VPN-certified. True, they're not as "authentically" Neapolitan as something from, say, Tutta Bella, but I do not believe authenticity automatically means your product is superior. The Margherita at Pizzeria Bianco in Phoenix is a perfect example. Doesn't adhere to any VPN rules, yet makes (in my opinion, anyway) a better pizza.
  8. Wow, tons of places I haven't tried yet! Thanks for the recs, guys. Keep 'em coming!
  9. I understand your frustration with Delancey's reservation policy, and in fact is I find it annoying, too. Problem is, this policy is pretty standard at most of the country's great pizzerias. Look at Apizza Scholls in Portland, or Pizzeria Bianco in Phoenix, or Motorino in New York. Basically the same policy across the board. It sucks, but for whatever reason, it's become the norm. I'm with you, though: let me make reservations for smaller groups! If you have to take my credit card number down and charge me if I don't show up, that's a price I'm willing to pay. Thanks for the tip on Veraci; I've been meaning to try them, and I'm not a huge fan of dried oregano in large amounts. Also, I think it would be interesting to see a comparison of all the Via Tribunali locations, same with Tutta Bella, see which one makes the most consistently good pizza.
  10. Emphasis added. I'm sorry but this makes no sense at all. Ever heard of BBQ? Those pies are definitely over cooked. A charred pizza crust and carbonized meat are two entirely different beasts, and comparing the two is pointless. I'm not trying to tell you that you don't know what you like. If you don't like pizza cooked to this level, then hey, you don't like it. Nothing wrong with that. But to call the pizzas in the photos above "burnt" is inaccurate, plain and simple. This isn't subjective. Your opinion on what you like is. (But you should join me sometime and try Delancey and see if you still think it's burnt). Now this is an overcooked pizza!
  11. I think Tutta Bella is OK and Via Trib is pretty good. Neither are likely to make you forget what you ate in Naples. IMO, the best Neapolitan style pizza in town is being made at Filiberto's in Burien, but they don't have the Verace Pizza Napoletana cert, so nobody pays attention. I think the VPN certification has gotten slightly out of hand. I've eaten good very VPN pizzas (Tutta Bella and Via Tribunali, for example), but the best Neapolitan-style pies I've eaten came from places that didn't have the certification. By tweaking the rules slightly (or just not caring about obtaining the certification in the first place), pizzaioli can produce a better pizza. So I'm curious to check out Filiberto's (there was a brief but entertaining article about the owner, Mina Perry, in the March 2010 Seattle Magazine). I'm sorry, but you just don't know what you're talking about.
  12. @prasantrin: Trust me, it's not too charred. It's just right (but the low light does make it look a little darker than it actually is). You need that level of char to get the smokiness of the wood imbued into the flavor of the crust. I've seen those pics from Di Fara you're talking about, and yes, those definitely soared past charred and went straight to burnt.
  13. Calling out to Seattle pizza fanatics: where do you get your favorite pizza in Seattle? Travel & Leisure Magazine recently released a joke of a list placing Seattle well below such cities as Anchorage, Alaska; Portland, Maine; and San Juan, Puerto Rico (!!!) on their Best Cities for Pizza list. So show some hometown pride and let me know about your favorite Seattle pizzas. My favorite's from Delancey. Where's yours?
  14. Since I find the lack of enthusiasm for Delancey on this forum rather disturbing, I thought I'd post pics of some of the pizzas I've had there. Hopefully these convince those on the fence to get their asses to Delancey post haste. Know right now that while I haven't eaten at EVERY pizzeria in Seattle, I have tried a number of them, and none have come close to the quality of pies at Delancey. But as I said, I still have plenty of pizzas to try. I'm going to start a separate thread asking where you get your favorite pizza. Travel & Leisure Magazine recently released a joke of a list placing Seattle well below cities such as Anchorage; Portland, Maine; and San Juan, Puerto Rico(!!!) on the "Best Pizza" list. I know we're better than that.
  15. Yeah, I was living in Portland for the last few years, but I have family in Bellevue, hence my multiple trips to LCdP. I moved to Seattle a couple months ago and I've been eating out as much as possible. I agree, I have lots of other pizza places to try, as well as Mexican places and, well, all cuisines, really! I've been to La Carte de Oaxaca in Ballard and remember enjoying my meal. Haven't been to El Quetzal or El Mestizo, so those are going on the list. Anyway, I don't want to get too off-topic here. A mod should probably merge these subposts to a "Mexican Food in Seattle" thread. Thanks for the recs, tsquare!
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