Entries tagged with 'di fara'
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Events: Pizza Film Fest to Screen in Parking Lot Next to Grimaldi's
Click for map » Just got word from George Motz, one of the masterminds behind the NYC Food Film Festival, that the pizza component of this year's summer screenings will be held al fresco in the parking lot next to Grimaldi's, 19 Old Fulton Street, Brooklyn NY 11201 (map). What better place than under the Brooklyn Bridge for a line-up of three films that starts with Motz's own short film Brooklyn Pizza? When: 8 p.m., Tuesday, June 17, 2008 Cost: Free Here's the complete line-up: Brooklyn Pizza: Motz's short, six-minute film is basically pizza porn, following the pie-making process...Fun with Flickr Video: Sunday at Di Fara
If you're a Flickr user, you probably already know the site, previously known for photo-sharing, has added video-sharing now. I decided to test-drive the feature with this video from yesterday afternoon: It's really nothing you haven't seen in other Di Fara videos or in person if you've been there, but there you go. Related: All Di Fara entries on Slice »...The FN Dish at Di Fara
"This is like the Ben & Jerry's of toppings—it's like, it's not just a little bit of garlic; it's a LOT of garlic" —Sunny Anderson, Food Network host As part of his FN Dish online show for the Food Network, Adam "Amateur Gourmet" Roberts goes to Di Fara with Sunny Anderson, a new Food Network show host. If you want to skip the bunkum about Roberts getting his hair cut and the Food Network promo junk, go to 1:30 into the video for the Di Fara stuff, where Anderson calls garlic and pepperoni the "Ben & Jerry's of toppings" (which...Di Fara on Facebook
With Facebook, I go through fits and starts. I'll leave it alone for weeks and then get a bug and play with it obsessively for a couple of days. Last night I was on the damn thing and noticed this whole "Pages" thing, where you can become a "Fan" of someone or something. I was already a fan of Grand Sichuan International restaurant, so I checked to see if there was a Di Fara fan page. Nope. Zilch. Nada. Bupkes. Sure there was a Fans of Di Fara group, which I'm also a member of, but no Di Fara page....Patsy's in East Harlem: Balance, Perfection
The sixth slice is as good as the first. Yes, I just said 'sixth.' I would like to piggyback off of the Real Slim Shady's recent comments on America's Favorite Pizza Weblog and take it one step further with respect to his top two NYC pizzerias. I recently visited both Di Fara and Patsy's within 24 hours of each other, and my memories of both are still fresh in my mind. When Patsy's of East Harlem is "on," as AK likes to say, they are not only number one in New York, there is some serious distance between them and...Epi-Log Visits Di Fara
Michael Y. Park of Epicurious.com's Epi-Log visits Di Fara and comes back with a nice step-by-step slideshow of the action. While the piece is titled "Secrets of Di Fara," Park concludes: So the surprising thing is there are no real surprises. Di Fara pizza may be widely reputed to be "the best in the world," as one lifelong customer put it, but every step Domenico takes is one that any home pizza maker would already be very familiar with. So is there a secret recipe that makes Di Fara pizzas so legendary? Related: All Di Fara entries on Slice...Dear Slice: Di Fara Cheese Combo Clarification; Lucali May Expand, Adding Garden Seating
I took a visit out there last week and spent a considerable amount of time talking to Domenico DeMarco, 71. I was there to investigate the price spike but ended up learning a lot about the 150 or so pizzas he makes a day, such as cooking the pies at 750°F for five minutes; the use of Israeli basil and Italian flour. But there is one thing I'd like to clear up. DeMarco uses four types of cheeses—not three. There are three types of mozzarella and of course the signature Parmigiano-reggiano he hits every pie with just before serving them....Di Fara Slice Up to $4!
From Chowhound: "Welcome to the $4 slice, up from $3, as of yesterday [Feb. 5]." Not only that, but the chowhound OP complains that the Di Fara slice has shriveled up to 65 to 75 percent of other pizzerias' slices. There's some lively debate going on on the thread, from the predictable ("It's worth it!" "Fewer people will come; more for me!") to debates on free market capitalism and whether proprietor Dom DeMarco is beholden to a strong euro and rising import prices or just a shrewd businessman trying to fleece suckers. My favorite response so far: DiFara's, at least...How to Diss Di Fara
You know, I love Eater. In its Board Wrap post today, the site points out with one swift sentence the madness of trying to say anything negative about Di Fara on Chowhound: "The Only Way to Pan Di Fara on Chowhound: Blame Yourself" The title of the actual thread: "Was my DiFara's dissapointment my fault?!?" Clip: The tip sagged, the cheese slid off into a goopy mess and my friend's meatball slice completely fell across into shambles. But, was it our fault because we did not allow the slices to cool completely after they came fresh out the oven? Ah,...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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