PrintMetromix at the New York Pizza Show
Metromix New York emailed Slice earlier this morning, pointing to an interesting gallery of photos from the New York Pizza Show. I liked this one of Larry Serafin from AM Manufacturing in Dolton, Illinois:
What is that?
This is a combination dough divider and rounder. It scales dough, cuts the dough and rounds the dough and over 2,000 pieces an hour. It costs around $25,000.It looks you could get your hand caught in that. Have there been any bloody accidents?
Over the years we have wised up and made the machine as fool-proof as possible. We are very safety conscious.I detect a Soutside Chicago accent. What’s better, Chicago pizza or New York pizza.
Chicago. Game, rack ‘em! I don’t even want to talk about it. I know it, you know it and New York knows it.What is the best Chicago pizza?
Aurelio's on the South Side of Chicago has the best deep dish. I also like Gino’s a lot.
More snaps and interviews on Metromix.
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3 Comments:
Why are Chicago guys so arrogant about that deep dish pastry-thing they call pizza??
Three-words: Coal Fired Oven!
JoeEats at 4:11PM on 03/10/08
Who is making 2000 pies an hour?
Charlie Fogg at 10:39PM on 03/10/08
Was that a Jim Rhome reference? Rack 'em? Yech!
Vegas
SputnikHQ at 6:52PM on 03/11/08