If you're a regular reader of Slice, Paulie Gee needs no introduction. For the rest of you heathens who drop by only occasionally, I'll spell it out. Paulie Gee is all over the comments here on Slice, responding with great tips on eating pizza in the NYC area and with sage advice on making pizza at home.
He knows what he's talking about. The guy seems to be at every pizzeria at once, and when he's at home, he's making what looks to be a killer line-up of pies in his backyard wood-burning pizza oven. Here's his Flickr set, aptly titled Paulie Gee's Pizzeria, though I've seen him refer to it at times as Cucina Paulie Gee.
Long story short, Paulie has just been profiled on GoodEater.org, where one of the bloggers there scored an invite to a ten-course pizza tasting with Mr. Gee at his home in Warren, New Jersey. It's a great story and a nice profile of one of the voices we've really come to love on Slice here.
What a great write up for you Paulie. I went to the goodeater.org website and saw all the photos etc. What's next? The New York Times? And I'm not kidding because I notice they do more and more articles about small farmers. People are more interested in where their food is grown. You fit into that.
I do my own little part. I buy wheat and rye. Grind it and bake it. Have some rising even now. Ciao
@gaffer Thanks very much. The NYT would be a very nice next step. Anyone know a Napoletana pizza enthusist at the Times? BTW, can you grind that wheat as fine as "00" flour?
@famdoc I've been here for over 25 years now and I've never let the bucolic nature of the area find it's way into my little enclave. As you my know, you can take the boy outta Brooklyn, but you can't take Brooklyn outta the boy.
The Power of Slice - For the month of November, my flickr photo views were averaging 100 or so per day. Here are the stats from Friday ( the day Adam posted this feature at 4:45PM ) thru today:
I grind the flour coarse with a vita-mix and a KitchenAid coffee mill. You would be surprised what a coffee mill can do ESPECIALLY if you grind frozen grains. They shatter. But first I run them through Vita then the coffee mill
I use a kitchen strainer to sift out the coarse as I grind and re-grind the coarse stuff. I make 100% whole grain wheat/rye/caraway bread. That is all I make and I make it often. Though I have made wheat/caraway. Got to have that caraway in there which I don't leave whole but grind in the KitchenAid mill
Sifting is the secret. You could take wheat berries and sift them the way you like. You can come out with 60% 70% 80% 90% 100% whole wheat flour. My opinion is you would find a 60% or 70% flour useful. If you had a Corona hand grinder (eBay) with stone burrs you could add a 3rd step and get everything down to 00.
Wal Mart has a very nice fine strainer about $5.00 and I have one.
But for my purposes (you are different) I use a common mesh, larger mesh kitchen strainer
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13 Comments:
This is a great piece on Paulie Gee. Jersey City would LOVE to have you here!
Allison Hemler at 7:12PM on 12/05/08
@Adam Thank you very much for all the kind words and very flattering feature.
@Allison Thank you. I will be there. Just can't tell you exactly where or when yet.
Ciao,
Paulie Gee
pauliegee at 7:54PM on 12/05/08
dude, you are definitely living the sweet life. i'd break bread with you anytime.
moesizlacks at 11:14PM on 12/05/08
"dude, you are definitely living the sweet life. i'd break bread with you anytime."
Dude we already have. At The Pieman's Craft. Thanks.
Ciao,
Paulie Gee
pauliegee at 12:12AM on 12/06/08
Hey Paulie! Looking good - you & the oven. Nice meeting you in person the other day.
sean_taylor at 11:18AM on 12/06/08
What a great write up for you Paulie. I went to the goodeater.org website and saw all the photos etc. What's next? The New York Times? And I'm not kidding because I notice they do more and more articles about small farmers. People are more interested in where their food is grown. You fit into that.
I do my own little part. I buy wheat and rye. Grind it and bake it. Have some rising even now. Ciao
gaffer
gaffer at 5:31AM on 12/08/08
Having once worked in Warren, NJ, I must say that Paulie Gee has found the ideal way to combat boredom.
famdoc at 8:06PM on 12/08/08
@Sean It was my pleasure to meet you and attend your very entertaining Pizza Month 2008 Awards Show. My camera enjoyed it too:
http://www.flickr.com/photos/pauliegee/sets/72157610718391767/
@gaffer Thanks very much. The NYT would be a very nice next step. Anyone know a Napoletana pizza enthusist at the Times? BTW, can you grind that wheat as fine as "00" flour?
@famdoc I've been here for over 25 years now and I've never let the bucolic nature of the area find it's way into my little enclave. As you my know, you can take the boy outta Brooklyn, but you can't take Brooklyn outta the boy.
Ciao,
Paulie Gee
pauliegee at 8:50PM on 12/08/08
The Power of Slice - For the month of November, my flickr photo views were averaging 100 or so per day. Here are the stats from Friday ( the day Adam posted this feature at 4:45PM ) thru today:
Friday - 269
Saturday - 1159
Sunday - 1521
Monday - 1736
Thanks one and all for checking out my photos.
Ciao,
Paulie Gee
pauliegee at 9:37PM on 12/08/08
Hey Pauli
I grind the flour coarse with a vita-mix and a KitchenAid coffee mill. You would be surprised what a coffee mill can do ESPECIALLY if you grind frozen grains. They shatter. But first I run them through Vita then the coffee mill
I use a kitchen strainer to sift out the coarse as I grind and re-grind the coarse stuff. I make 100% whole grain wheat/rye/caraway bread. That is all I make and I make it often. Though I have made wheat/caraway. Got to have that caraway in there which I don't leave whole but grind in the KitchenAid mill
Sifting is the secret. You could take wheat berries and sift them the way you like. You can come out with 60% 70% 80% 90% 100% whole wheat flour. My opinion is you would find a 60% or 70% flour useful. If you had a Corona hand grinder (eBay) with stone burrs you could add a 3rd step and get everything down to 00.
Wal Mart has a very nice fine strainer about $5.00 and I have one.
But for my purposes (you are different) I use a common mesh, larger mesh kitchen strainer
Gaff
gaffer at 5:49AM on 12/09/08
And Pauli
Very nice about your son's May graduation from Air Force in Colorado Springs
Gaff
gaffer at 8:03AM on 12/09/08
Thanks for the info gaffer. Your bread must be very tasty. As far as that process goes, how long would it take you to make a 55 pound bag?
Ciao,
Paulie Gee
pauliegee at 8:19AM on 12/09/08
you to make a 55 pound bag?........
About 12 hours and you'll burn out the coffee mill
gaffer at 9:11AM on 12/09/08