There will be a KlawChat today over at the Four-Letter at 1 pm EDT.
I’ll be on WZON in Portland, Maine, today between 4 and 6 pm (we’re pretaping in the 3 pm hour); on WKNR 850 in Cleveland at 4:10 pm; and on the Thom Abraham Show on ESPN 106.7 in Nashville after 4 pm CDT, although I’m waiting to hear a specific time from them.
I’ll also be on Miami’s 790 the Ticket with Jonathan Zaslow on Friday at 11 am.
Wow, of your top five movies, four are in my top 25. Didn’t care for “North by Northwest,” though.
Could you suggest some baseball related books to read. I think if I read some books about something I am very interested in, baseball, then maybe I would branch off into literary classics.
Pizza may have been perfected by Italians, but it was perfected in NYC.
On the subject of pizza, the NYT had a great article about this guy: http://slice.seriouseats.com/jvpizza/
Not only does he go to great length to learn and detail the art of replicating perfect pies at home, he also rates the best pies in America.
Generally speaking he is right on the money, though I would rank Grimaldis higher and take SACs off the list entirely. Notice that there is not a single Tier 1 pie in Boston, further confirming my suspicion that the city is a culinary waste land.
Keith, my man… How could you have never tried Upper Crust? That’s quite a shame. I love Figs as much as anyone, but walk a few extra steps down Charles St. next time you’re in Beacon Hill and try a slice of the day.
An extra bonus is that the interior won the AIA Boston award for their design; it was done by a relatively well-known Boston firm known as Office dA. They also did Bin 26 Enoteca, right down the street… ever tried that place? Owned by the same Persian family as Lala Rokh, another one of my Beacon Hill favorites.
Upper Crust is dog poop.
That pizza site is a great resource and a design nightmare. It looks like he’s never had pizza in Boston – I didn’t see anything here that was rated.
Interesting to see that he uses a starter. That might be worth checking out; I’ve given up on making my own doughs because of inconsistent results, particularly in terms of getting enough gluten to stretch the dough ultra-thin, which is how I like it.
Andrew – I don’t really read baseball books, because the writing is usually pretty bad. Sorry.
Keith, as you mentioned in your chat today, Bowden was working 90-91 with his fastball last Sunday. Three weeks ago, that same park gun had him at 94-97 all the way through 7 innings. How common is it for a young pitcher’s velocity to fluctuate that much? Inconsistent mechanics, or a possible injury?
That guy Jeff is clearly off his rocker insane. Now that he has “mastered” the dough, it seems he is working on making his own mozzarella.
Argenis Reyes is being called up to the Mets from AAA. Is their actual potential here or is he just a warm body while Castillo is on the DL?
If you think pizza was perfected in NYC, you’ve never eaten pizza in Naples. The ingredients are far fresher than anything I’ve ever eaten in the US, and that makes all the difference. Plus, even at the best places (Trianon is my personal recommendation), the pizza is far cheaper; the last time I went was 2004, when the dollar wasn’t quite so bad, but for $4 I got a pizza that overflowed my plate and blew my mind.
Preston, did you eat any pizza a metro while you were down in the Napoli/Sorrento area? The “pizza by the meter” was some of the only good (read: non-touristy) pizza I ate while I was in Italy.
Preston, I have had pizza in Naples, it is a different animal and not as good as the best in NYC. Also, it is VERY expensive these days.
Go to http://slice.seriouseats.com/jvpizza/ and check out any of his Tier 1 pizza places. I can vouch for most of Tier 1s over anything I had in Naples. SAC’s excluded.
I have never had pizza in Naples, having passed through it en route to Pompeii but not stopped. I have, however, had pizza in probably eight or ten other cities/towns in Italy, and would take that over even good NYC pizza any day of the week.
Best pizza I’ve ever had was in Arezzo. Little place outside of town called Pizzeria Niccola.