Entries tagged with 'Wisconsin'
Page 1 of 2
'Eat to Blog' Makes Trip to Maria's Pizza
eattoblog.com OK, I'm not just linking to this story because Howard from Eat to Blog totally agrees with me on how awesome Maria's Pizza in Milwaukee is. He brings up something I think I only glossed over in my post: the pizzas are HUGE. I used this photo my sister took of me with the pizza to give you a sense of scale. Look at the size of this thing! Note the crazy look in my eyes as I realize we ordered too much food. Or did we? My first bite of the pizza threw me off. The sauce...Leftovers: The Day's Stray Links
Why L.A. Pizza Is Not New York Pizza: The argument here boils down to "Basically, because New Yorkers eat it on the go." [The-Feedbag] Truckin': Jianetto's Famous Pizza Truck parking outside Pianos bar on Friday and Saturday nights. Good for drunks. Slices, $3. [Grub Street] More Varasano's Intel: "I never thought I'd quote Papa John (is he even a real person?), but his saying, 'Better ingredients, better pizza,' has never been so true." [Adventurous Tastes] The Best Pizza in Racine, Wisconsin: The Onion's nightlife guide disses Milwaukee, sending readers southbound to Racine instead. Have they not heard of Maria's? [Decider]...Maria's Pizza, Milwaukee
Maria's Pizza is soul food. Not in the traditional sense, of course—there are no collard-green or barbecue pizzas on the menu at this 52-year-old Milwaukee institution. Maria's brand of soul derives mostly from the love, hard work, and comfortable familiarity of the second- and third-generation family members who staff the place, providing hungry Milwaukeeans with rectangular trays of oblong pizzas.Schlemiel! Schlimazel! Head to Zaffiro’s for Milwaukee-Style!
Daniel Zemans, our man in Chicago, heads north this week and checks in with a piece of pizza intel from Milwaukee. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. —The Mgmt. "The cheese is, as you would expect in Wisconsin, plentiful and of very good quality. The layer of mozzarella is three or four times thicker than the crust." On Saturday, I made my first trip to Wisconsin since I watched Carlos Zambrano throw a no-hitter in September. As enjoyable as that visit was, since the stadium was filled almost exclusively with Cubs...Dear Slice: Pizza Doctors
Clicking in to the Slice inbox today, we've got ... I just discovered the same way Columbus discovered the new world, since really it was there the whole time! Anyway, cool. I love pizza. Though I am pretty married to just getting plain slices. Toppings are for suckers! But anyway, your site reminds me of my mom's photo obsession: pictures of pizza places. I don't know why, but she always takes photos of pizza signs when she travels. It's gotten to the point that I take them for her when I travel. But so far my favorite was Pizza Doctors...From Row to Dough: Pizza Farm Grows Almost All Pie Ingredients On Site
Sounds like this pizza in Wisconsin is probably the freshest pizza you'll ever eat: ... I talked with Ted Fisher [owner of A to Z Produce farm] briefly while he was making pizzas, and he explained that they try to grow and raise everything in the pizza on the premises. Everything from the wheat in the dough to the animals that produced the cheese to the fresh peppers are all within a short reach of the outdoor wood-fired brick oven they built themselves. They had a surprising amount of pizza options written on a chalk board such as “stinging nettles...Mac and Cheese Pizza: Ian's Pizza, Madison, Wisconsin
Photograph from John Kannenberg on Flickr I thought I had blogged about this crazy phenomenon already, but a search through the Slice archives brought up bupkes on it. The thing at right is a slice of pizza topped with mac and cheese. It's sold—where else?—in the Dairy State, Wisconsin, Madison, to be exact. At a joint called Ian's Pizza. The University of Wisconsin's Daily Cardinal gives some insight into the founder Ian Gurfield's motives: "Gurfield, a graduate from the University of Massachusetts, opened his first Ian’s location on Frances Street in 2001—when he was only 21 years old. He...The Pizza of Milwaukee—A Cut Apart
From the Slice mailbag, this time from my cousin Aimee ... Hi Adam, It's your cousin in Milwaukee. Today there was a cute article in the Journal about Milwaukee-style pizza. Apparently, it's mainly the way the pizza is cut that separates us. The square-cut pizza is not popular outside the Midwest. You know, I can't even remember the last time I had a pizza that wasn't cut into squares. Here's the link: http://www.jsonline.com/story/index.aspx?id=670826 —Aimee...'USA Today' Pizza Roundup
The previous post about Ed Levine's top pizza picks drew some emailed and IMed responses that the choices were mostly all coastal and that there were no Chicago joints on it whatsoever. Well, here's a list that ran earlier this month in USA Today. In it, Jeff Ruby, coauthor of Everybody Loves Pizza (along with Penny Pollack), gives the paper his and Ms. Pollack's top spots: Metro Pizza [four locations, Las Vegas NV; metropizza.com] "The pizza menu at this gourmet oasis in the desert reads like a map of regional flavors. With grilled shrimp on the New Orleans, barbecued chicken...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
Slice is also part of the New York City Blogad Network, which allows advertisers to target an audience of smart and savvy Gothamites. To place an ad on Slice or on the NYC Blogad Network, click here.
