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How to Diss Di Fara

You know, I love Eater. In its Board Wrap post today, the site points out with one swift sentence the madness of trying to say anything negative about Di Fara on Chowhound: "The Only Way to Pan Di Fara on Chowhound: Blame Yourself"

The title of the actual thread: "Was my DiFara's dissapointment my fault?!?"

Clip:

The tip sagged, the cheese slid off into a goopy mess and my friend's meatball slice completely fell across into shambles. But, was it our fault because we did not allow the slices to cool completely after they came fresh out the oven?

Ah, a tentative toe in the waters of complaint. And the poster might have gotten away with it had he not gone here:

What do you all suggest for next time or is this a clear sign that DiFara's is going downhill?

4 Comments:

Hey, I'm the author of the original Di Fara chowhound post "was my Di Fara's dissapointment my fault." I have yet to go back to Dom's pizzeria but I definitely want to give it another try. Check out my friend and I's food blog for the University of Maryland at College Park area at www.tasteofterps.blogspot.com

my favorite part is that the chowhound difara cult steps up to confirm that yes, it is your fault. it couldn't possibly be that dom's pies tend to get a little wet in the middle from all the oil (don't get me wrong, they are still great).

YES...it clearly was your fault. I have been going to DiFara's for years. I have been in his shop when he has recieved his shippment of mozzarella and grating cheese from Italy. You can see the crates of fresh tomatoes and he grows his own basil. There is no better pizza around. Unfortunately you are use to industrial cheese you usually get from most pizzerias because its truly the real thing you need to let the pizza cool a bit, that is always the case with REAL mozzarella cheese. There's nothing better than a corner piece. Enjoy your trip back.

@sloppy: I know. You can count on certain things in life.

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