On 30 Rock last night, Devon Banks (Will Arnett) returns to plot his revenge against Jack Donaghy (Alec Baldwin). A heated(?) exchange ensues about cold, morning-after pizza and hot, hot pizza:
Devon: You know, revenge is a dish best served cold, Jack. Like sashimi ... or pizza.
Jack: You prefer cold pizza?
Devon: The morning after? It's the best.
Jack: Better than hot pizza? That's insane.
Devon: You don't tell me what kind of pizza to like. You don't tell me anything anymore, Jack!
Posted by Adam Kuban, October 22, 2009 at 12:21 PM
Yes, you may have seen this video by Michael Evans last month, when it was accidentally leaked on pizzamaking.com. Just wanted to let you know it's now embeddable and officially ready for prime time. If you didn't watch it then, watch it now. You will dig.
San Franciscans, take note. A preview of what's to come in the Ci-tay by the Bay. Whoa, oh whoa oh whoa.
Posted by Adam Kuban, October 22, 2009 at 11:47 AM
Remember that Pizza Party! video screening event we told you about back in July? Here's a video by Brooklyn artist Rachel Morrison that's intended as an intro for it. [via UO Blog]
Posted by Adam Kuban, October 21, 2009 at 12:45 PM
Crispycones appeared on the October 15, 2009, Colbert Report. Stephen gives it both a Tip of the Hat and a Wag of the Finger for being too easy to eat. The cone-shaped treat solves an age-old problem—namely the difficultly inherent in eating a slice of pizza.
Posted by Adam Kuban, October 13, 2009 at 12:30 PM
Yesterdays' Arizona pizza post and its mention of Organ Stop Pizza inspired me to do a little more digging on this surreal combination of pizza and pipes. That there were ever—and still are—pipe-organ pizzerias is something that never ceases to amaze me. But I'm also saddened that these places are quickly disappearing. Above, Dean Cook, former house musician at the now-defunct Angelino's in San Jose, California, briefly explains the history of this unlikely pairing before launching in to a rousing number.
In short Cook says that around 1958, a Haywood, California, man installed a Mighty Wurlitzer organ after having enjoyed organ recitals at San Francisco's Fox Theater. "And history was made," Cook says. "There were soon places like this all across the United States. Here in the Bay Area alone, at one time in the '70s, the heyday, there were 14 of these places."
Angelino's was the last one left in the region at the time of this video, but it closed in 2008, shortly after this was video was shot. More videos after the jump.
Posted by Erin Zimmer, October 8, 2009 at 12:40 PM
Michael O'Malley built this wood-fired brick pizza oven recently on the side of the road in Los Angeles for a workshop through Machine Project. He then walked his students through the pizza-making steps, from shaping dough balls to maneuvering that peel. Since the oven was so scorching hot, the pizza was done in two and a half minutes. Watch the video, after the jump.
OK. I just saw this while watching The Daily Show tonight, and I have to say, it really, really weirds me out. While I know people who dig Tabasco on their pizza, I'm now afraid that shaking some of the hot stuff on my slice would cause it to break out in a greasy barbershop quartet. Do you add Tabasco to your pizza?(Video, after the jump.)
Posted by Adam Kuban, September 30, 2009 at 11:00 PM
Lapp of worstpizza.com made an appearance today on West Palm Beach, Florida, CBS affiliate WPEC News 12. He says he's working on transferring the footage from his DVR, but until then, enjoy the making-of video.
As Manhattarino fires up and finds its legs, it's not too early to take a wistful look back on Una Pizza Napoletana and its moody pizzaiolo, Anthony Mangieri--particularly if the nostalgia trip is in the form of a beautifully shot, edited, and scored video.
Video: World's largest pizza oven. [via Pizza Therapy]
Thin Is In: "The pizza joints that for decades have given Chicago its heavyweight vibe are finding themselves pushed around by the culinary equivalent of a pencil-neck geek: gourmet restaurants with trendy names like 'Piece' or 'Crust' serving up sometimes cracker-thin pizzas." [MSNBC]
Pizzamaking.com's Monthly Challenge: September is dessert pizza. [pizzamaking.com]
Totaled: How Papa John's free pizza offer killed a Camaro. [Jalopnik]
Baltimore: Bagby Pizza Company sounds like a promising upcoming pizzeria. Too bad they couldn't get a coal oven, though. [Pizzablogger]
DC: Liza and Gary review Sette Bello in Arlington, Virginia. "Could have been better." [DC Pizza Blog]
Florida > Boca Raton: Wow. This is what a 1-slice-rated pizza looks like in Lapp's world. [worstpizza.com]
NJ: The Munchmobile Pizza Patrol hits Monmouth County and stops at Brothers, Fratelli's, Luke's, Ferraro's Famous Tomato Pies, Vic's, and Tony's Famous Tomato Pies. [NJ.com]
NYC > Brooklyn: "Lucali is a tourist trap." [Chowhound]
South Carolina: Cary and Lillian find a Brooklyn native making pizza in Charleston. A well-balanced pie, but the crust flavor was a little lacking, they say. [P-4-P]
Earlier this week, the blog Eat Me Daily turned me on to VIDEO PIZZA, a hypnotizing one-hour video of a spinning pepperoni pizza. I initially didn't believe it was real, but it did have a webpage and a link to buy the DVD, so I bit. Yesterday the mailman dropped off my fresh, hot copy.
That answered that: It's real. But I had so many more questions. I contacted Robbie Augspurger of the conceptual art trio Wolf Choir, which produced VIDEO PIZZA. Robbie was kind enough to answer....
What inspired VIDEO PIZZA?
Some friends and I were watching Video Fireplace and eating pizza, and generally having a wonderful time. And then, as we basked in the television's warm glow, we all looked at each other and simultaneously had this epiphany: VIDEO PIZZA. This was in January 2007, and we finished it in March 2007. Those were the days when making pizza movies was fast and easy. Now it takes much longer.
And now for something completely pointless but sort of intriguing. From Wolf Choir, a Portland, Oregon, band, comes the trailer for The Original Video Pizza, an hourlong video of spinning pizzas. Why you would want an hourlong video of spinning pizzas is anyone's guess. It somehow seems perfect for stoners, though.
"No pizza boxes to clean up! No waiting for it to be ready!" Video, after the jump.
This week, Daniel Delaney of VendrTVvisits the Veraci Pizza mobile wood-oven at Seattle's Pike Place Market. If you don't live in Seattle, you might remember Veraci from the post we did about it on Slice last June. Veraci got its start operating a small arsenal of mobile pizza ovens at farmers' markets in the Northwest (various locations in Seattle and Bend, Oregon). Two things about this are neat—the mobile oven inherently, and the fact that the pizzamakers attached to the ovens could take advantage of market-fresh produce and toppings.
Anyway, 'nuff blabbin'. Watch the video, after the jump.
I somehow missed this awesome pizza-related robotics news last week, but it looks like the Japanese have taken inspiration from pizza-makers and the way they control their pizza peels in designing a new type of robot "hand":
"An Italian chef dextrously manipulates a pizza in an oven using a tool called a pizza peel," says Makoto Kaneko, the team's leader at Osaka University. A pizza peel consists of little more than a flat blade attached to the end of a long pole, but it gives the chef a surprising degree of control over the pizza. Kaneko's team has designed a robotic hand based on a pizza peel that allows robots to exert similar control.
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