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Open(ish) Thread: Home for the Holidays — Your Sentimental Favorite Pizzeria?

Adam Kuban 11 comments

"I went out of my way to hit Sal and Carmine's with the family. It was the only pizza place that I absolutely had to hit while home for the holidays. I would love to see a post asking people what that one place is for them since it goes in a slightly different direction than a lot of Slice content, which frequently involves people discussing which pizza places are the best rather than which are their sentimental favorites. Now, I realize the two are related but are different in important ways. A 'home for the holidays' post would really show what places inspire that familial-like devotion and, possibly, tell us something about where many readers hail from. Anyway, just an idea." More

Let's Talk Cheese: What Do You Use on Your Pizza?

Adam Kuban 30 comments

In Sunday's This Week in Pizza recap, dmcavanagh called out for an open(ish) thread on cheese. Here's some of the talk that started there. I'm sensing there's more discussion we can milk* out of the topic. More

How Do You Prepare Your Tomatoes for Pizza?

Adam Kuban 32 comments

How do you prep your tomatoes for pizza? I think we started to get into it in the comments of yesterday's glossary post on DOP tomatoes when Plainslicer asked about using the canned juices or purée as well. But then talk when back to the notion of DOP. So here's a bit of an open(ish) thread for Slice'rs to talk tomato prep. Straight outta the can with a little seasoning? Heavily herbed and cooked down? Dish. Maybe we'll all learn something new. More

Open(ish) Thread: Can You Tell a Pizza Is Good Just By Looking at It?

Adam Kuban 34 comments

Yeah, yeah, the old book-by-its-cover saying comes to mind, but I think we've all done it: judged a slice by its appearance. I've walked into slice joints with pizza hounds where we've looked around, didn't like what we saw, and busted it out the door in search of better-looking fare. Granted, maybe we missed out on something amazing. But I'm wondering if you have any telltale signs that a slice or pie is good or bad. What indicators do you look for when you first walk into a pizzeria?... More

Basil on a Pizza: Before or After Baking?

Aaron Mattis 35 comments

Dom DeMarco scissoring fresh basil onto a pizza at Di Fara. And, yes, we know that pizza is burned! [Photograph: Adam Kuban] Pizzablogger's informative email about Neapolitan basil got us at Slice HQ thinking about the many ways basil can be added to a pie. Do you like basil added before the pie goes in the oven so its flavor mingles with that of the sauce or added after the pie comes out of the oven so it doesn't wilt? And how do you like 'dem leaves—whole or cut into a chiffonade?... More

Open(ish) Thread: Your 'Great 8' Slice Joints in NYC?

Quick Bites Adam Kuban 27 comments

You know, I've been wanting to do this for a while now, since the last few posts about everyday slice joints have led to lots of good discussion about good and great everyday slice joints. What are your Great 8* NYC slice joints? You don't have to rank them if you don't want to. These would just be places in your neighborhood, near your office—wherever—that you go to for a solid everyday no-nonsense slice. Feel free to chime in in the Comments section here. If you have the address handy, that would be helpful, but if not, at least... More

Open Thread

Quick Bites Adam Kuban 10 comments

So, last week's inaugural open thread started off a little slow but picked up some steam after a while. Enough that it's worth sticking with. The open thread is here for anyone to shoot the breeze or bring up whatever topic they want. Have at it!... More

The Inaugural(?) Open Thread

Quick Bites Adam Kuban 14 comments

So a bit of an experiment. I've seen other sites doing "open threads," so I figured why not try it here. Most of the time we/me at Slice ask you to keep it on topic. So here's a chance to blab about whatever. Pizza, unicorns, Conan, earthquakes. If it proves popular, maybe I'll do them every week on Wednesdays. Have at it!... More

Open Thread: Home for the Holidays — Your Sentimental Favorite Pizzeria

Dear Slice Adam Kuban 74 comments

Inspired by an email from Slice reader Jesse G., here's an open thread. Jesse's visiting home in NYC from Chicago and says: I went out of my way to hit Sal and Carmine's with the family. It was the only pizza place that I absolutely had to hit while home for the holidays. I would love to see a post asking people what that one place is for them since it goes in a slightly different direction than a lot of Slice content, which frequently involves people discussing which pizza places are the best rather than which are their... More

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