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Dear Slice: 'Food Detectives' Investigates Claim That Water Makes NYC Pizza Great

Clicking in to the Slice inbox today, we've got a great piece of pizza TV intel from Tony Muia, the proprietor of the Slice of Brooklyn Pizza Tour.

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Dear Slice, Letters From Our ReadersI just wanted to give you a heads-up about an episode I taped for the Food Network's Food Detectives, hosted by Ted Allen. The episode tried to disprove the idea that NYC water is what makes NYC pizza so great. They had John LaFemina, the chef from Apizz in Manhattan, make dough with water from NYC, Chicago, and L.A. I was one of the judges, along with Mario Cantone, Joey Ciolli from Grimaldi's in Arizona and John, the chef at Apizz.

It's interesting to note that Joey Ciolli actually has a machine at the Grimaldi's in Chandler, Arizona, which I've seen, that turns Arizona water into NYC water. He actually talks about it in the episode.

The problem is that the show aired last night at 9 p.m. and then at midnight, but the Food Network didn't bother to tell any of us who were on the show. Some of us saw it and some of us didn't. Anyway, they're repeating it again this coming Sunday at 4 p.m. on the Food Network, so keep an eye out for it.

Take care,
Tony

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Dear Tony,
Thanks for the heads-up on this episode. Food Network is REALLY BAD about letting people know what shows are new. I think because most of its stuff is rerun. They don't want to highlight what's new for fear of exposing how little of it is actually first-run on any given day.

Anyway, I'm sorry I missed this, but at least you can always count on the repeats.

Hasta la pizza,
Adam
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The first time Mario Cantone has ever been interested in an upskirt.

So, you got that, pizzafaces? This Sunday, April 19, at 4 p.m. Food Detectives investigates the claim that it's the water that makes NYC pizza so great.

Longtime readers know that I don't put any stock in this notion. There are plenty of bad pizzerias here using NYC tap water and plenty of good pizzerias elsewhere that don't.

At the risk of broken-record-playing here, my take is that the great pizza to be found here in New York has more to do with the fact that there's plenty of competition keeping the excellent pizza-makers on their toes--along with a discerning and demanding eater-base that doesn't brook subpar bullshit.

Update: Video from the Show

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