On Dec 24 2007, 10:53�pm, Ed > wrote:

> Yes, I know, there's a million of them. But I'm looking for one in
> particular.
> Some where, on a side street between 34th Street and 40th Street on
> the West Side of Manhattan was a little hole in the wall pizza place
> that served the best greasy New York pizza I'd had in a long time.
> I've done a Google search both through the web and through the maps
> and all I can find are the fancy places.
> Anybody have any idea where this place might be?

How long ago was this? Off hand, it doesn't ring a bell. Greasy?
That's the first Kiss of Death for pizza!eh As a bit of an eating
klutz, I hate when it drips all over my clothing! LOL! IMHO, the key
to great pizza is soft crust and minimal oil. The cheese and sauce has
to be rich like parmigiano! -D, NYC "Gennaro Lombardi, who moved from
Naples to Little Italy in 1905, opened the nation's first licensed
pizzeria, Lombardi's Coal Oven Pizzaria Napoletana, on Spring Street,
using his grandfather's dough recipe. New York invented the pizza
parlor-style pizza by serving slices instead of a whole pie, and
allowing customers to watch bakers in the front of the store instead
of hiding them in the back. The art of making pizza dough is a New
York City attraction in itself. It wasn't until the 1960s that pizza
bakers first began twirling and tossing dough for an audience. New
York City has more pizzerias than any other American city." - LITTLE
BIG BOOK OF NEW YORK.."Italians - Jews with better food!" eh - TONY
SOPRANO.."It's New York - everyone thinks I'm Jewish!" - GARRY
MARSHALL (filmmaker/actor, umpteenth I-talian NYer).."A bottle of red,
a bottle of white..it all depends upon your appetite..I�ll meet you
anytime you want..in our Italian Restaurant..do you remember those
days hanging out at the Village green" - BILLY JOEL (umpteenth sweet,
Jewish NYer -one of the Top 100 selling artists of all-time).."If food
were a competitive sport, New York City would have more gold medals
than anywhere else in the world" - TRACY NIEPORENT, Myriad Restaurant
Group/NYC & Company Restaurant Committee Chair.."New Yorkers spend $11
billion a year eating out, making NY the restaurant capital of the
world" - JANE'S NY: RESTAURANTS (NBC 4 NY - World Headquarters at
Rockefeller Center - hub of broadcasting: home to Dateline, Nightly
News with Brian Williams, SNL, The Today Show, Late Night With Conan
O'Brien).."I think in terms of quality and diversity, NY is the
restaurant capital of the world. In terms of price, NY is the most
expensive dining city in the US" - TIMOTHY ZAGAT (CEO/founder of The
Zagat Guides/Surveys), interview on BLOOMBERG (4th Jewish Mayor of NY)
TELEVISION.."New York City has the zoo, aquarium, museums, fashion
center, diamond center, U.N., Statue of Liberty; and it's got the
Yanks and the Mets; and it's got every kind of food but lousy; and
it's the home of the one-namers like Harrison, Dustin, Calvin, Katie,
Rosie, Bianca, Bernadette, Matt, Bryant, Vanessa, Julia, Halle,
Gwyneth, Donald, Ivana, Puffy" - CINDY ADAMS (umpteenth sweet, Jewish
NYer, Page 6, NY POST - oldest, continuously published newspaper in
America; founded by one of our founding fathers, Alexander
Hamilton).."In New York, even if you're Catholic, you're Jewish. If
you live in Butte, Montana, you're going to be Goyish, even if you're
Jewish!" ehe - LENNY BRUCE (b. Leonard Alfred Schneider, Long Island,
NY - umpteenth sweet, Jewish NYer)

> > that served the best greasy New York pizza I'd had in a long time.
> > I've done a Google search both through the web and through the maps
> > and all I can find are the fancy places.
> > Anybody have any idea where this place might be?
>
IMHO, the key
> to great pizza is soft crust and minimal oil. The cheese and sauce has
> to be rich like parmigiano! -D, NYC "Gennaro Lombardi,

The best pizza has a thin, crisp crust. The pizza I had at a
trattoria in San Remo, Italy, had a crisp, thin crust, and that's how
I learned to make it even before that trip.

N.

On Wed, 2 Jan 2008 09:49:13 -0800 (PST), Nancy2
> wrote:

>> > that served the best greasy New York pizza I'd had in a long time.
>> > I've done a Google search both through the web and through the maps
>> > and all I can find are the fancy places.
>> > Anybody have any idea where this place might be?
>>
>IMHO, the key
>> to great pizza is soft crust and minimal oil. The cheese and sauce has
>> to be rich like parmigiano! -D, NYC "Gennaro Lombardi,
>
>The best pizza has a thin, crisp crust. The pizza I had at a
>trattoria in San Remo, Italy, had a crisp, thin crust, and that's how
>I learned to make it even before that trip.

The key to great pizza is the water used in making the dough, which is
why New York City has the best pizza in the world (maybe it's all the
flouride).

My wife took me to several of the 'best' pizza shops in the the five
boroughs. We weren't happy with the thin and slightly burned crusts
we were finding. One of the top ten (I forgot the name; it's on
Bleeker) served badly burned pizza. It's not a place I'll be going
back to.


Phil
======
visit the New York City Homebrewers Guild website:
http://www.hbd.org/nychg

On Jan 2, 7:49�pm, Phil > wrote:
> On Wed, 2 Jan 2008 09:49:13 -0800 (PST), Nancy2
>
> > wrote:
> >> > that served the best greasy New York pizza I'd had in a long time.
> >> > I've done a Google search both through the web and through the maps
> >> > and all I can find are the fancy places.
> >> > Anybody have any idea where this place might be?
>
> >IMHO, the key
> >> to great pizza is soft crust and minimal oil. The cheese and sauce has
> >> to be rich like parmigiano! -D, NYC "Gennaro Lombardi,
>
> >The best pizza has a thin, crisp crust. �The pizza I had at a
> >trattoria in San Remo, Italy, had a crisp, thin crust, and that's how
> >I learned to make it even before that trip.
>
> The key to great pizza is the water used in making the dough, which is
> why New York City has the best pizza in the world (maybe it's all the
> flouride).

You got it, Toyota! eh Which is why I am surprised that Nancy had to
shlep all the way to Italy?eh Little Italy's Feast of San Gennaro
(80th Anniversary) alone receives more International exposure than
anything Italy has to offer. Over 1M people come to NYC for that
religious food festival. -D, NYC "Totonnos, NYC - "Only God makes
better pizza!" eh - ZAGAT.."New York City is the central home for this
entire planet. The Olympics draws contestants from all countries.
Wherever they come from we've got a family for them, a neighborhood
for them, a group who speak their language, cook their food, support
their religion, understand their needs. We have someone for everyone"
- JUDGE JUDY (umpteenth sweet, Jewish NYer).."I remember these actual
family Passover dinners. Probably nobody suspects it, but I'm Jewish.
I don't practice the religion, but my parents did,and I remember my
great-grandma's Seders. They were very much like the movie. Crazy.
Sweet. Rambunctious. Contentious. Funny. Dysfunctional. With factions.
Those doing well, those not doing well. Who's siding with whom. Those
pairing off and those left out. And the jealousies like, "You were
always mama's favorite.' Stuff comes out in every family get-together"
- LESLEY ANN WARREN (b. NYC, star of "When Do We Eat," as told to
sweet Cindy Adams, Page 6 - NY POST - oldest, continuously published
newspaper in America; founded by one of our founding fathers,
Alexander Hamilton).."NYC - 8 million or so people..5
boroughs..international mix of people..it has been the hubbub of
nightlife activity and restaurants for 50-100 years" - JAMES OLIVER
CURY, Time Out Magazine.."Stay home. Marry the girl next door. Open a
restaurant there..New York doesn't need any more restaurants. America
does." - SHELLEY FIREMAN (sweet), NYC Restaurateur, owner of Cafe'
Fiorello, Tratoria Dell'Arte, Shelly's, Brooklyn Diner, Redeye Grill,
and Bond 45.."An Egg Cream is a New York specialty that has been
around since the 1930s. Contrary to what the name suggests, there is
no egg in an egg cream. When made properly, it has a foamy froth on
top that resembles beaten egg whites or the foam form a cappuccino" -
LITTLE BIG BOOK OF NEW YORK.."Jews always know two things: suffering
and where to find great Chinese food!" ehe - MY FAVORITE YEAR, 1982

> My wife took me to several of the 'best' pizza shops in the the five
> boroughs. �We weren't happy with the thin and slightly burned crusts
> we were finding. �One of the top ten (I forgot the name; it's on
> Bleeker) served badly burned pizza. �It's not a place I'll be going
> back to.
> Phil
> ======
> visit the New York City Homebrewers Guild website:http://www.hbd.org/nychg

"Phil" > wrote in message
...
> The key to great pizza is the water used in making the dough, which is
> why New York City has the best pizza in the world (maybe it's all the
> flouride).
>
> My wife took me to several of the 'best' pizza shops in the the five
> boroughs. We weren't happy with the thin and slightly burned crusts
> we were finding. One of the top ten (I forgot the name; it's on
> Bleeker) served badly burned pizza. It's not a place I'll be going
> back to.

I suspect that the Bleeker St place was John's, which is considered one of
the best. Best pizza arguments both in this newsgroup and NYC are probably
the number one food discussion of all time.

I have to disagree with you about water being the key. NYC water goes into
pretty much all NYC pizzas, and I'd say that 98% of NYC pizza is
mass-produced crap. It's okay if you are starving or an out-of-town
tourist. The key to great pizza is threefold: fresh ingredients, dry heat
(coal or wood), and very high oven temperatures. The commercial pizza ovens
you see in the pizza stores don't get hot enough, with the door being
constantly opened. The gas used to fuel them gives of moisture, and the
ingredients are straight out of a jar/can.

As for the "burnet" crust, are you sure it was burnt and not charred? Good
NY thin crust pizza should have a certain amount of charring.

On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:



>As for the "burnet" crust, are you sure it was burnt and not charred? Good
>NY thin crust pizza should have a certain amount of charring.

I don't think the tires on my car are as black as the crust was. It
was definitely burnt. The top of it was a little overdone, too.


Phil

Slim > wrote:
> On 2008-01-04 21:00:06 -0500, Phil > said:
>
> > On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>
> >> As for the "burnet" crust, are you sure it was burnt and not charred? �
> >> Good NY thin crust pizza should have a certain amount of charring.
>
> > I don't think the tires on my car are as black as the crust was. �It
> > was definitely burnt. �The top of it was a little overdone, too.
>
> Why did you not just send it back and ask for another?

Ho ho... NYC > Guineas > bustem yoose knees! hehe

On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:

>On 2008-01-04 21:00:06 -0500, Phil > said:
>
>> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>>
>>
>>
>>> As for the "burnet" crust, are you sure it was burnt and not charred?
>>> Good NY thin crust pizza should have a certain amount of charring.
>>
>> I don't think the tires on my car are as black as the crust was. It
>> was definitely burnt. The top of it was a little overdone, too.
>
>Why did you not just send it back and ask for another?

I never said I ate it.


Phil

"Phil" > wrote in message
...
> On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:
>
>>On 2008-01-04 21:00:06 -0500, Phil > said:
>>
>>> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>>>
>>>
>>>
>>>> As for the "burnet" crust, are you sure it was burnt and not charred?
>>>> Good NY thin crust pizza should have a certain amount of charring.
>>>
>>> I don't think the tires on my car are as black as the crust was. It
>>> was definitely burnt. The top of it was a little overdone, too.
>>
>>Why did you not just send it back and ask for another?
>
> I never said I ate it.
>
>
> Phil


At a well-known Pizza restaurant, Pepe's, they always have the black crusts.
I complained, they took it back without hesitation and brought me back one
that looked exactly like the one I sent back. That's just the way it is
there, I guess.

Dee Dee

On Jan 4, 7:52 pm, "Mr. R" > wrote:
> "Phil" > wrote in message

> > The key to great pizza is the water used in making the dough, which is> > why New York City has the best pizza in the world (maybe it's all the> > flouride).>

> > My wife took me to several of the 'best' pizza shops in the the five
> > boroughs. We weren't happy with the thin and slightly burned crusts
> > we were finding. One of the top ten (I forgot the name; it's on
> > Bleeker) served badly burned pizza. It's not a place I'll be going
> > back to.>

> I suspect that the Bleeker St place was John's, which is considered one of
> the best. Best pizza arguments both in this newsgroup and NYC are probably
> the number one food discussion of all time.>

There should be no argument! Can you imagine Tony Manero in Saturday
Night Fever, strutting down any other city street with a slice in his
mouth?ehe NYC pizza? Fugghedaboudit!ehe It's a no-brainer! NYC IS the
birthplace of the pizza slice, disco, rap, gridlock, and the socialite!
ehe

> I have to disagree with you about water being the key. NYC water goes into> pretty much all NYC pizzas, and I'd say that 98% of NYC pizza is> mass-produced crap. >>

NYC does have the best-tasting tap water in the nation. IOW, the
quality of NYC water creates a special consistency that cannot be
found in any other region. Even if it does taste mass-produced, it's
still the best-tasting mass-produced pizza on earth! eh A positive
dining experience always rests on knowing where to go! e.g. Trattoria
Dell'Arte is one of many Zagat-rated NYC restaurants that serves
pizza. NYC pizza goes far beyond the pizza-style parlors.

<<It's okay if you are starving or an out-of-town> tourist.>>

Reminds me of the scene in Splendor in The Grass: Warren Beatty sits
down in an East Coast I-talian restaurant. The waitress comes over and
asks: "What can I get you - some pizza?" He responds: "I'm from
Kansas, what's pizza?" LOL! -D, NYC "The Egg Cream is psychologically
the opposite of circumcision - it pleasurably reaffirms your
Jewishness!" ehe - MEL BROOKS (b. Kaminsky, umpteenth sweet, Jewish
NYer).."Send a salami to your boy in the army!" - KATZ'S DELI, NYC,
est. 1888, oldest Kosher deli, popular WW II slogan, deli featured in
the famous orgasm scene, ala "When Harry Met Sally").."What made it
(Trattoria Dell'Arte, 900 7th Avenue & 57th Street) so awesome was our
waitress, Briana, who's a great singer," the star of "Harry Potter"
says of this Midtown Italian. "Each time she brought a different
course, she acted out the dishes, singing the praises of each type of
food." Briana may have been offering a special service, since this is
not one of those Broadway-area restaurants that advertises its
singing waiters. But she certainly made an impression. "She put on a
great show," says the 14-year-old Radcliffe. "On top of that, I had
the best-tasting 16-ounce steak." - DANIEL RADCLIFFE, actor, star of
Harry Potter, as told to sweet Neil Rosen's "My Favorite Place," NY
Post, May 29th, 2004).."Chop Suey is based on a Cantonese term for
"odds and ends" or "mixed pieces" and a dish that does not exist in
China. There are numerous theories regarding the origins of Chop Suey.
The most widely accepted is that the dish was created in New York City
in 1896 when Chinese ambassador Li Hung Chang was sent by the Chinese
Emperor to meet with President Grover Cleveland to strengthen US/
China relations. When Chang threw a party, his personal cook prepared
a bland meal, reminiscent of a Chinese-style dish, to satisfy both the
American and Chinese palates" - LITTLE BIG BOOK OF NY.."During the
early 1900s, when hundreds of thousands of Eastern European Jews
emigrated to America and settled in New York City, they brought their
family recipes for knishes. Knishes were made at home until Yonah
Schimmel, a rabbi from Romania, began to sell them at Coney Island
("America's First Amusement Park") and from a pushcart on the Lower
East Side. In 1910, he opened a knish bakery on East Houston Street,
where it still remains today" - IBID.."I think NY restaurants sets a
trend for the rest of the world. There's no other place that has the
diversity and the experience of the chefs and restaurants that NYC
has" - STEPHEN P. HANSON, P.R. Guest Restaurants.."I am constantly
impressed by the number of restaurants that open in NY in a year..even
a month's time. The quality..the fact that there's such a huge
community that supports these new restaurants" - BARBARA FAIRCHILD,
Bon Appetit.."But it was a brief scene in "Klute," a 1971 thriller
directed by Alan J. Pakula (sweet NYer) and starring Jane Fonda as a
high-priced call girl and Donald Sutherland as a private detective,
that ignited Mr. McNally's (restaurateur) yearning to come to New
York. "It's the middle of a hot Manhattan night, and Jane Fonda and
Donald Sutherland are on some steamy downtown street corner buying
groceries," Mr. McNally recalled of the film. "The idea that in New
York one could do this at 2 in the morning, as opposed to what one
presumed Fonda and Sutherland had been doing until 2 in the morning,
verged on the exotic to me." It was one tiny element in the scene -
"the brown paper bags that each of Fonda's groceries were packed into"
- that most caught Mr. McNally's eye. "I've loved those brown paper
bags ever since," he said, "but separating the idea of them from sex
with Jane Fonda has been difficult. It's probably why I do so much
shopping" - IN THE DARK, BIG CITY DREAMS By JAMES SANDERS.."New York
City has more pizzerias than any other American city" - LITTLE BIG
BOOK OF NEW YORK.."If you're eating a bagel that is perfectly round,
with a symmetrical hole smack dab in the center, then you are not
eating an authentic New York City bagel. Bagels are boiled and then
baked to produce a crispy outer crust and a chewy inside, and never
have a uniform shape. New York City bagels are said to be different
(and better!) than all other bagels because the quality of New York
City water creates a specific consistency unlike that produced in all
other regions. The world "bagel" is thought to derive from the Yiddish
"beygel," and the German "bugel," meaning a round loaf of bread.
Whatever the history, whatever the topping, a bagel is the ultimate
New York City breakfast food." - IBID
http://www.watertaxibeach.com/film (NYC: First Annual Food Film
Festival)
http://www.newyorktaste.org (NYC: Taste of the Nation - American
Express)
http://www.nycvisit.com/restaurantweek (NYC: Restaurant Week, Winter
2008)

On Jan 5, 6:28�pm, Phil > wrote:
> On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:
> >On 2008-01-04 21:00:06 -0500, Phil > said:
>
> >> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>
> >>> As for the "burnet" crust, are you sure it was burnt and not charred? �
> >>> Good NY thin crust pizza should have a certain amount of charring.
>
> >> I don't think the tires on my car are as black as the crust was. �It
> >> was definitely burnt. �The top of it was a little overdone, too..
>
> >Why did you not just send it back and ask for another?
>
> I never said I ate it.
>
> Phil

So you just left it there uneaten, paid without a word, and left...

This is the best NYC pizza... this is the best pizza anywhe
http://www.spumonigardens.com/photos.asp

SHELDON

On Sat, 5 Jan 2008 18:58:53 -0800 (PST), Sheldon >
wrote:

>On Jan 5, 6:28?pm, Phil > wrote:
>> On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:
>> >On 2008-01-04 21:00:06 -0500, Phil > said:
>>
>> >> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>>
>> >>> As for the "burnet" crust, are you sure it was burnt and not charred? ?
>> >>> Good NY thin crust pizza should have a certain amount of charring.
>>
>> >> I don't think the tires on my car are as black as the crust was. ?It
>> >> was definitely burnt. ?The top of it was a little overdone, too.
>>
>> >Why did you not just send it back and ask for another?
>>
>> I never said I ate it.
>>
>> Phil
>
>So you just left it there uneaten, paid without a word, and left...

I never said I did that, either.


>This is the best NYC pizza... this is the best pizza anywhe
>http://www.spumonigardens.com/photos.asp

Burnt pizza is burnt pizza. I don't care what other people say about
it.



Phil

On Jan 5, 9:58Â*pm, Sheldon > wrote:
> On Jan 5, 6:28�pm, Phil > wrote:
>
>
>
>
>
> > On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:
> > >On 2008-01-04 21:00:06 -0500, Phil > said:
>
> > >> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>
> > >>> As for the "burnet" crust, are you sure it was burnt and not charred? �
> > >>> Good NY thin crust pizza should have a certain amount of charring.
>
> > >> I don't think the tires on my car are as black as the crust was. �It
> > >> was definitely burnt. �The top of it was a little overdone, too.
>
> > >Why did you not just send it back and ask for another?
>
> > I never said I ate it.
>
> > Phil
>
> So you just left it there uneaten, paid without a word, and left...
>
> This is the best NYC pizza... this is the best pizza anywhe http://www.spumonigardens.com/photos.asp

They also have great broccoli raab (rabe). -D, NYC "Sitting here in
Queens, eating refried beans" - RAMONES (fathers of punk, Joey Ramone
(b. Jeffrey Hyman, Queens, umpteenth sweet, Jewish NYer).."For two
years, 900 Jews held their own against 15,000 Roman soldiers in the
Massada. They wouldn't give up. Where are the Romans now, huh?" eh -
THE SOPRANOS.."There was once a Jewish pope" - ANACLETUS II.."Bagels
are doughnuts will a college education - and the college is probably
Yeshiva!" ehe - LEO ROSTEN (sweet humorist).."There must be something
in L.A...but Becky's on Kings Highway was the Egg Cream of choice..for
fifty-cents you got a shot - chocolate bubbles up your nose..so the
next time you're in Brooklyn - please say hello for me..at Totonno's
for pizza and ice cream at Al and Shirley's..you scream , I steam, we
all want Egg Cream!!" - LOU REED (b. Rabinowitz, insert you know what
here!ehe)

On Jan 5, 10:18�pm, Phil > wrote:
> On Sat, 5 Jan 2008 18:58:53 -0800 (PST), Sheldon >
> wrote:
>
>
>
>
>
> >On Jan 5, 6:28?pm, Phil > wrote:
> >> On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:
> >> >On 2008-01-04 21:00:06 -0500, Phil > said:
>
> >> >> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>
> >> >>> As for the "burnet" crust, are you sure it was burnt and not charred? ?
> >> >>> Good NY thin crust pizza should have a certain amount of charring.
>
> >> >> I don't think the tires on my car are as black as the crust was. ?It
> >> >> was definitely burnt. ?The top of it was a little overdone, too.
>
> >> >Why did you not just send it back and ask for another?
>
> >> I never said I ate it.
>
> >> Phil
>
> >So you just left it there uneaten, paid without a word, and left...
>
> I never said I did that, either.
>
> >This is the best NYC pizza... this is the best pizza anywhe
> >http://www.spumonigardens.com/photos.asp
>
> Burnt pizza is burnt pizza. �I don't care what other people say about> it.

Charred pizza on the bottom is a speciality in many pizzerias. Why not
chalk it up as one isolated incident?

On Sat, 5 Jan 2008 21:48:12 -0800 (PST), Darrin >
wrote:


>> >So you just left it there uneaten, paid without a word, and left...
>>
>> I never said I did that, either.
>>
>> >This is the best NYC pizza... this is the best pizza anywhe
>> >http://www.spumonigardens.com/photos.asp
>>
>> Burnt pizza is burnt pizza. ?I don't care what other people say about> it.
>
>Charred pizza on the bottom is a speciality in many pizzerias. Why not
>chalk it up as one isolated incident?

It wasn't charred; it was burnt. That's why we didn't eat it.

You may want to eat the emperor's new pizza, but I don't. My wife and
I aked for another pie and we were told that's how it was done and
another would take a while. We left.


Phil

Phil wrote:
> Sheldon wrote:
> > Phil wrote:
> >> Slim wrote:
> >> > Phil said:
> >> >>"Mr. R" wrote:
>
> >> >>> As for the "burnet" crust, are you sure it was burnt and not charred? ?
> >> >>> Good NY thin crust pizza should have a certain amount of charring.
>
> >> >> I don't think the tires on my car are as black as the crust was. ?It
> >> >> was definitely burnt. ?The top of it was a little overdone, too.
>
> >> >Why did you not just send it back and ask for another?
>
> >> I never said I ate it.
>
> >> Phil
>
> >So you just left it there uneaten, paid without a word, and left...
>
> I never said I did that, either.

That's strike two... now say what you DID do (btw, your comma is
superflous).

"Darrin" > wrote in message
...
On Jan 5, 9:58 pm, Sheldon > wrote:
> On Jan 5, 6:28?pm, Phil > wrote:
>
> This is the best NYC pizza... this is the best pizza anywhe
> http://www.spumonigardens.com/photos.asp

They also have great broccoli raab (rabe).


Wondering how it was prepared before it was put on the pie.
Dee Dee

"Dee.Dee" wrote:
> "Darrin" > wrote in message
>
> ...
> On Jan 5, 9:58 pm, Sheldon > wrote:
>
> > On Jan 5, 6:28?pm, Phil > wrote:
>
> > This is the best NYC pizza... this is the best pizza anywhe
> >http://www.spumonigardens.com/photos.asp
>
> They also have great broccoli raab (rabe).
>
> Wondering how it was prepared before it was put on the pie.
> Dee Dee

Very easy... typically boiled then sauted. Some cut an "X" into the
ends of the tough stems. For pizza topping it's probably unecessary
to saute.

sauteed broccoli rabe
Gourmet | June 2004

2 lb broccoli rabe
3 large garlic cloves, thinly sliced lengthwise
1/3 cup olive oil
1 teaspoon salt, or to taste
Accompaniment: lemon wedges

Cut off and discard 1 inch from stem ends of broccoli rabe. Cook
broccoli rabe, uncovered, in 2 batches in a 6- to 8-quart pot of
boiling salted water until just tender, about 3 minutes, transferring
with a slotted spoon to a large bowl of ice and cold water to stop
cooking. Drain well in a colander.
Cook garlic in oil in a 12-inch nonstick skillet over moderate heat,
stirring occasionally, until garlic is golden, about 5 minutes. Add
broccoli rabe and cook, tossing to coat with oil, until heated
through, 3 to 5 minutes. Toss broccoli rabe with salt.

Cooks' note:
Broccoli rabe can be boiled and drained 6 hours ahead, then chilled,
covered. Bring to room temperature before proceeding.
---


SHELDON

On Jan 6, 9:19�am, "Dee.Dee" > wrote:
> "Darrin" > wrote in message
>
> ...
> On Jan 5, 9:58 pm, Sheldon > wrote:
>
> > On Jan 5, 6:28?pm, Phil > wrote:
>
> > This is the best NYC pizza... this is the best pizza anywhe
> >http://www.spumonigardens.com/photos.asp
>
> They also have great broccoli raab (rabe).>

> Wondering how it was prepared before it was put on the pie.
> Dee Dee

I usually have it with sweet sausage! They have a gazillion dishes
there!! -D, NYC "More hot dogs are eaten at New York's Yankee Stadium
- 1.8 million in 2003 - than in any other major league ballpark in the
country" - LITTLE BIG BOOK OF NEW YORK.."In 1871 Charles Feltman, a
German butcher, opened up the first Coney Island (America's First
Amusement Park) hot dog stand and sold 3,684 dachshund (or "little-
dog") sausages during his first year in business. Nathan Handwerker, a
former employee of Feltman, opened Nathan's Famous Hot Dogs and
competed with Feltman's by charging only five cents per dog, instead
of ten cents. When people began questioning the quality of his cheaper
dog, he offered free hot dogs to interns at Coney Island Hospital on
the condition that they come to his stand wearing their white coats.
Nathan's gained a reputation for being the place where the doctors
ate. Since 1916, Nathan's has hosted an annual hot dog eating contest
on July 4th" - IBID

On Jan 5, 2:01Â*pm, Sheldon > wrote:
> Slim > wrote:
> > On 2008-01-04 21:00:06 -0500, Phil > said:
>
> > > On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>
> > >> As for the "burnet" crust, are you sure it was burnt and not charred? �
> > >> Good NY thin crust pizza should have a certain amount of charring.
>
> > > I don't think the tires on my car are as black as the crust was. �It
> > > was definitely burnt. �The top of it was a little overdone, too.
>
> > Why did you not just send it back and ask for another?
>
> Ho ho... NYC > Guineas > bustem yoose knees! hehe

No knee bustin' at Taam-Tov's Kosher pizza on Ave. P in Bklyn! ehee
There's something about Kosher cheese that gives it twice the taste! -
D, NYC "Arnold Rothstein, aka A.R. aka Mr. Big, aka The Fixer, aka The
Big Bankroll, aka The Man Uptown, aka The Brain inspired the
characters of Nathan Detroit in Guys & Dolls. He was rumored to be
behind the fixing of the 1919 World Series" - LITTLE BIG BOOK OF NEW
YORK.."The Jews of New York City today make up the largest, richest,
most creative Jewish community in the world. Yet little more than a
hundred years ago, most of them were desperately poor, living in
teeming immigrant neighborhoods. How these Jews - through struggle,
education, and determination - transformed themselves and their city
is a great American success story. Jewish New Yorkers powered major
city businesses such as the garment and media industries, reinvented
Broadway theatre, and helped invent the modern labor movement. They
also won Nobel Prizes and introduced the United States to such
delights as pastrami, Egg Creams, and an intimitable form of Jewish
comedy" - GREATEST JEWISH CITY IN THE WORLD, excerpt from JEWISH NY:
NOTABLE NEIGHBORHOODS & MEMORABLE MOMENTS BY IRA WOLFMAN

On Sun, 6 Jan 2008 06:16:34 -0800 (PST), Sheldon >
wrote:

>Phil wrote:
>> Sheldon wrote:
>> > Phil wrote:
>> >> Slim wrote:
>> >> > Phil said:
>> >> >>"Mr. R" wrote:
>>
>> >> >>> As for the "burnet" crust, are you sure it was burnt and not charred? ?
>> >> >>> Good NY thin crust pizza should have a certain amount of charring.
>>
>> >> >> I don't think the tires on my car are as black as the crust was. ?It
>> >> >> was definitely burnt. ?The top of it was a little overdone, too.
>>
>> >> >Why did you not just send it back and ask for another?
>>
>> >> I never said I ate it.
>>
>> >> Phil
>>
>> >So you just left it there uneaten, paid without a word, and left...
>>
>> I never said I did that, either.
>
>That's strike two... now say what you DID do (btw, your comma is
>superflous).

Your comments are superfluous (btw, you spelled 'superfluous'
incorrectly).


Phil

On Sun, 6 Jan 2008 19:25:06 -0500, Slim > wrote:

>On 2008-01-05 18:28:30 -0500, Phil > said:
>
>> On Sat, 5 Jan 2008 13:49:44 -0500, Slim > wrote:
>>
>>> On 2008-01-04 21:00:06 -0500, Phil > said:
>>>
>>>> On Fri, 4 Jan 2008 19:52:54 -0500, "Mr. R" > wrote:
>>>>
>>>>
>>>>
>>>>> As for the "burnet" crust, are you sure it was burnt and not charred?
>>>>> Good NY thin crust pizza should have a certain amount of charring.
>>>>
>>>> I don't think the tires on my car are as black as the crust was. It
>>>> was definitely burnt. The top of it was a little overdone, too.
>>>
>>> Why did you not just send it back and ask for another?
>>
>> I never said I ate it.
>
>I did not ask if you ate it. Why did you not just send it back and ask
>for another?

Mike, why are you getting argumentative over something like pizza?
It's lame. Even for you.


Phil