Slice

Leftovers: The Day's Stray Links

Posted by Adam Kuban, March 19, 2009

In Red Hook: Andrea Strong reports that Anselmo's Coal Oven Pizza is coming "later this month" to Red Hook. We've already reported on the imminent debut of Anselmo's Pizzeria several times before. And it hasn't yet opened. Let's hope this time it's for real.
The Paupered Chef Digs into Deep-Dish: It's a first attempt that results in serviceable deep dish, but it looks like Nick Kindelsperger will continue experimenting. "But I got to wondering, what about deep-dish at home? ... Deep-dish is cooked at a reasonable temperature that my ancient oven can attain. The rest is just ingredients and technique. Not only could I make deep-dish at home, but could I make one that was better than what they serve at all of the restaurants?"
Sietsema's Slice Secret: "The trick is knowing what you're eating. DiFara's has always been and remains a neighborhood pizza parlor. Neighborhood denizens need to be able to run in and grab a slice—just like at a neighborhood pizza parlor. For that reason, Dom always has a pie working in the oven to be sold as slices. All the people waiting are waiting for pies. It's like a macho thing—they must score a whole pie or the world will end. Hence the absurd wait."
Di Fara Wikipedia Page in Danger of Deletion: Who knew Di Fara even had a Wikipedia page? It might not for much longer, unless you pizza-loving Wikipedians out there come to the rescue: "The notability of this article's subject is in question. If notability cannot be established, it may be listed for deletion or removed. Tagged since January 2008." [Wikipedia]
Indian Food Newsstand Adds Pizza to the Lineup: "I don’t know why I ever bothered trying this… it’s exactly what you’d expect to get from an Indian newsstand for $1.50. It was fine (especially for the price) but I think I’ll stick to the Indian food or even the latin food." [Midtown Lunch]

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