2 things
1) i had the WORST time viewing it on either slice or youtube
because maybe the buffering but it started and stopped every second
IT DROVE ME NUTS!!!!!!
i could not see the video in peace!!!!
2) Paulie, wtf, i thought i had primae noctis with your pizza :)
Gianluca Rottura http://www.pizzaandcoffee.com/
@gianluca. I'm a little intimidated by the thought of making pizza for a guy who can't have wheat OR dairy. I'm not sure I'm up to that challenge. Now if you want to come just to watch Where's Poppa?.....
@paulie
ha ha wow you remembered!!!
well i have an allergy to dairy
and a mild one to wheat
so i usually cheat on wheat and occasionally cheat on milk
i do make exceptions of course, and going to italy is one of them
another would be to try your pizza :)
video worked for me.
a recap of anyone's trip to Paulie Gee's is always a treat.
that the food looked excellent is no surprise.
I thought the background music also contributed nicely to the montage.
Pizzablogger - nice video work, especially for a first attempt! Watched it twice, then I had to eat.
Paulie Gee - I am practicing the patience you recently counseled, and Lillian tells me that whining wouldn't get us to your house any sooner anyway. It all looks great as usual - and if you do go commercial, we will be there for the opening!
The only thing that I’m disappointed about is not being there.
The video was great, especially with the music!
If you think Paulie Gee’s pizza looks great, you need to taste his work of art. I had the pleasure of being invited to his tastings. His pies compare to the best in the New York area and I’m sure in the US. Paulie takes his pizza seriously and I am confident he can take-on any Neapolitan. His topping creations are seriously delicious.
The medley of pies he serves is a presentation of flavors you need to experience.
Paulie, your stuff is too good not to share with the rest of the world! You need to start a “Which Way To Paulie Gee’s?” fund and open your own place for all to experience!
Paulie, the pizzas look great, but being the fire nerd that I am, I was wondering what kind of wood, and how much, you use for an evening like this. If you ever want to come to the 4th Corner to teach people what pizza actually is, I'll hook ya up.
@pblogger Thanks for takin' care of that for me. I'm surprised you didn't post your full blog link which has a link embedded that tells all about Estonian white birch. There's a picture of the tag from the bag as well (Who's the madman?):
I buy packs of about 20-25 quarter logs that are a perfect length for my oven. I go through a couple of bags per tasting. In the winter I can get them at the local supermarket, but after the beginning of March, I have to go to their supplier in Edison, NJ. The key to the wood is that it's kiln dried. Anthony Mangieri was burning the same wood in bigger pieces in his Una Pizza oven. White birch is best, but not essential. As long as you use hard woods that are kiln dried you'll be in good shape.
@Paulie; Glad you are enjoying it. Are you experiencing any of the mason jar related issues I mentioned?
Got another batch, with 5% more sugar and the zest from an additional 1/2 lemon infusing as we speak.
As mentioned, there is a certain event in October I think we should both arrive at loaded "heavy" for the folks to enjoy!
Salute back atcha......it's 10:07 here in the land of pleasant living and I've already put back a morning shot of the stuff before heading out to the farmers market.....the heirloom tomatoes should be beautiful right now and a few of them need to find their way onto a friggen pizza already :)
@Pblogger "Are you experiencing any of the mason jar related issues I mentioned?"
If I was, it certainly was a good issue. As I said, delicious.
"Got another batch, with 5% more sugar and the zest from an additional 1/2 lemon infusing as we speak."
WTF is the zest of 1/2 lemon gonna do?
"As mentioned, there is a certain event in October I think we should both arrive at loaded "heavy" for the folks to enjoy!"
It sounds like a plan to me.
"Salute back atcha......it's 10:07 here in the land of pleasant living and I've already put back a morning shot of the stuff before heading out to the farmers market....."
I hope you aren't driving.
I'm heading to a farm too to meet with the owner before heading to the Damp Met game:
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17 Comments:
2 things
1) i had the WORST time viewing it on either slice or youtube
because maybe the buffering but it started and stopped every second
IT DROVE ME NUTS!!!!!!
i could not see the video in peace!!!!
2) Paulie, wtf, i thought i had primae noctis with your pizza :)
Gianluca Rottura
http://www.pizzaandcoffee.com/
nextgospel at 9:58PM on 07/28/09
@gianluca. I'm a little intimidated by the thought of making pizza for a guy who can't have wheat OR dairy. I'm not sure I'm up to that challenge. Now if you want to come just to watch Where's Poppa?.....
Ciao,
Paulie Gee
pauliegee at 11:40PM on 07/28/09
The video needs a little work actually. It's my first one, so I was excited to get it up, but there are two minor things that need a changing. -PB
Pizzablogger at 5:37AM on 07/29/09
@paulie
ha ha wow you remembered!!!
well i have an allergy to dairy
and a mild one to wheat
so i usually cheat on wheat and occasionally cheat on milk
i do make exceptions of course, and going to italy is one of them
another would be to try your pizza :)
nextgospel at 9:07AM on 07/29/09
video worked for me.
a recap of anyone's trip to Paulie Gee's is always a treat.
that the food looked excellent is no surprise.
I thought the background music also contributed nicely to the montage.
intheyearofthepig at 9:18AM on 07/29/09
I am one of the lucky ducks who have been to a Paulie Pizza Tasting, and I can say, it's all it's cracked up to be, and more.
The best pizza we have ever eaten!
Stacey Snacks at 10:00AM on 07/29/09
Don't let Stacey fool ya. She ain't no duck and luck had nothin' to do with it. Relentlessness was more like it.
Ciao,
Paulie Gee
pauliegee at 11:40AM on 07/29/09
Pizzablogger - nice video work, especially for a first attempt! Watched it twice, then I had to eat.
Paulie Gee - I am practicing the patience you recently counseled, and Lillian tells me that whining wouldn't get us to your house any sooner anyway. It all looks great as usual - and if you do go commercial, we will be there for the opening!
passion4pizza at 10:07PM on 07/30/09
The only thing that I’m disappointed about is not being there.
The video was great, especially with the music!
If you think Paulie Gee’s pizza looks great, you need to taste his work of art. I had the pleasure of being invited to his tastings. His pies compare to the best in the New York area and I’m sure in the US. Paulie takes his pizza seriously and I am confident he can take-on any Neapolitan. His topping creations are seriously delicious.
The medley of pies he serves is a presentation of flavors you need to experience.
Paulie, your stuff is too good not to share with the rest of the world! You need to start a “Which Way To Paulie Gee’s?” fund and open your own place for all to experience!
Best regards, Mario
marioperez at 12:17AM on 07/31/09
@Mario. Thanks very much for the kind words. It's always a pleaure making pizza for you.
Ciao,
Paulie Gee
pauliegee at 12:50AM on 07/31/09
Paulie, the pizzas look great, but being the fire nerd that I am, I was wondering what kind of wood, and how much, you use for an evening like this. If you ever want to come to the 4th Corner to teach people what pizza actually is, I'll hook ya up.
beersnob at 7:24AM on 07/31/09
@Beersnob: Estonian White Birch
Pizzablogger at 8:47AM on 07/31/09
@pblogger Thanks for takin' care of that for me. I'm surprised you didn't post your full blog link which has a link embedded that tells all about Estonian white birch. There's a picture of the tag from the bag as well (Who's the madman?):
http://www.pizzablogger.org/index.php/2009/07/30/home-pizza-making/the-paulie-gee-tasting-the-shortcut-pizza-experience-par-excellence/
I buy packs of about 20-25 quarter logs that are a perfect length for my oven. I go through a couple of bags per tasting. In the winter I can get them at the local supermarket, but after the beginning of March, I have to go to their supplier in Edison, NJ. The key to the wood is that it's kiln dried. Anthony Mangieri was burning the same wood in bigger pieces in his Una Pizza oven. White birch is best, but not essential. As long as you use hard woods that are kiln dried you'll be in good shape.
Ciao,
Paulie Gee
pauliegee at 9:24AM on 07/31/09
@beersnob The 4th Corner?
Ciao,
Paulie Gee
pauliegee at 9:26AM on 07/31/09
@Pblogger I am enjoying some of the Limoncello you brought along right now. It is very, very good.
Salute,
Paulie Gee
pauliegee at 10:20PM on 08/01/09
@Paulie; Glad you are enjoying it. Are you experiencing any of the mason jar related issues I mentioned?
Got another batch, with 5% more sugar and the zest from an additional 1/2 lemon infusing as we speak.
As mentioned, there is a certain event in October I think we should both arrive at loaded "heavy" for the folks to enjoy!
Salute back atcha......it's 10:07 here in the land of pleasant living and I've already put back a morning shot of the stuff before heading out to the farmers market.....the heirloom tomatoes should be beautiful right now and a few of them need to find their way onto a friggen pizza already :)
Pizzablogger at 10:08AM on 08/02/09
@Pblogger "Are you experiencing any of the mason jar related issues I mentioned?"
If I was, it certainly was a good issue. As I said, delicious.
"Got another batch, with 5% more sugar and the zest from an additional 1/2 lemon infusing as we speak."
WTF is the zest of 1/2 lemon gonna do?
"As mentioned, there is a certain event in October I think we should both arrive at loaded "heavy" for the folks to enjoy!"
It sounds like a plan to me.
"Salute back atcha......it's 10:07 here in the land of pleasant living and I've already put back a morning shot of the stuff before heading out to the farmers market....."
I hope you aren't driving.
I'm heading to a farm too to meet with the owner before heading to the Damp Met game:
http://rooftopfarms.org/
I'm a Yankee fan, but I love the food at Citi Field. Great margherita-like Grandma slice.
Ciao,
Paulie Gee
pauliegee at 11:03AM on 08/02/09