Video: Pizza Cone Commercial from India
Crazy commercial! After the jump! [via Fast Food Critic]
Entries tagged with 'videos'
In Videos: Picking Up the Pizza Pace
Philip Given (aka Prairie)—a sometime contributor to Slice, frequent commenter, and awesome tipster—just emailed me a link to this video. He recently took a job at a pizzeria to learn the ropes. As he says about this video, "During some slow time at work ... experimenting with what I think were some neat angles." I think they're neat, too. Enjoy!
[Pizza Pizza from Philip Given on Vimeo]
In Videos: Mac vs. PC in Apple Computer Pizza Box Ad
"Come eat me. I'm a delicious pizza."
I'm not the first to point out that the Apple vs. PC ads are annoying. John Hodgman as the personification of "PC" is much more likable than Justin Long as "Mac." But even though these ads unintentionally make me a PC fan, they're usually pretty fun. In the latest Apple commercial, PC hides in a pizza box, as it's the only way he figures college students will choose him. Watch the video, after the jump.
Video: Heston Blumenthal Makes Pizza
Reader Z. B. emailed with links to the following videos, saying, "Wonder if you've seen this? Interesting idea with the tomato vine and upside-down skillet."
I've actually seen the upside-down skillet thing when Nick Kindelsperger wrote about this broiled pizza hack for Serious Eats last year. It's a cool trick that British überchef Heston Blumenthal, came up with, using the skillet as a superhot base to cook the pizza on. But the tomato vine trick is new to me and pretty cool. Readers, Blumenthal posits that much of the flavor we associate with tomatoes is in the vine, and he makes a sauce in a pressure cooker, lets it cool, and then steeps the denuded vine in the sauce overnight in the fridge. Anyway, the vids appear after the jump.
I Don't Know What to Make of This
"This is where I had the best pizza I ever had in my whole life yesterday, so we came back ... fo mo."
In Videos: DiGiorno Pizza Can't Solve All Your Problems
"It's not delivery, it's DiGiorno!" How could anyone ever forget that catchy tagline for the frozen pizza brand? It's impossible. Just don't let the pizza and its memorable branding take over your life in inappropriate situations, such as treating your girlfriend to a 10th anniversary dinner or tending to your girlfriend's snake bite. Watch this video by comedy group BriTANicK to find out why, after the jump.
In Videos: Domino's Tests Limits of What Humans Will Eat on The Onion News Network
After spending 30 years testing the limits of what human beings will eat, the Domino's Pizza Institute has come to a startling discovery: "Decreasing the nutritional value and increasing the visual repulsiveness of their pizzas only makes them more popular." In other words, the Domino's Oreo Dessert Pizza is a hit!
Based on these findings, the Crispy Nacho Platter Pizza, Big New York Hot Dog Pizza, and Strawberries & Cream Milkshake Dessert Pizza may be coming to a Domino's near you. And after that, maybe even pizza topped with garbage! My brain says, "No," but my stomach says, "BRING IT ON!" Watch the video after the jump.
The iPhone Gives Bad Pizza Advice
So I just made a case for getting my greasy hands on a free developer iPhone 3G from Apple. One of my points was that Slice could help improve the device's pizza logic. I thought the thing only needed minor tweaking.
Turns out, it needs a lot of help. As Aaron Landry points out, the separate video that really gets down to the nitty gritty on the Maps with GPS feature shows Bob the iPhone Guy starting out in Brooklyn Heights. On Pineapple and Henry streets. He searches for pizza, and the iPhone defaults to John's Pizzeria in Times Square. Peep the map above. That's like 7.4 miles away.
And as Landry says, Bob passes a number of great pizzerias along the way. Check out Landry's insightful post about it. It's great stuff.
See, Apple, this is why you should GIVE ME AN IPHONE. So Slice can help you work out these bugs. Bob's demo video, after the jump.
In Videos: Jamie Oliver Makes Pizza
This series of videos shows Jamie Oliver making pizza. They're fairly interesting because Oliver has cooked around the various regions of Italy, each with its own specific way of doing things. Instead of slavishly sticking to one culinary canon, however, he finds a way of making pies that fuses all the good stuff that works for him. And check out his killer wood-burning pizza oven. All that, after the jump.
In Videos: Sam's Restaurant Featured in Brooklyn Documentary
Clicking into the Slice mailbag, we've got this nice note, with a great link, from M. W. —The Mgmt.
I’ve been enjoying (and commenting upon) the recent Sam’s post, and thought you might in turn like to see this video. It profiles a few Carroll Gardens establishments, talking with the proprietors, etc. There’s a lot of time devoted to Sam’s, mostly an interview with Louie Migliaccio [the waiter/server/busser/bartender there], but a bit with his father, Mario, who talks about making pizza. There’s also the owner of D'Amico's Coffee. It’s not all pizza- or food-related, but I think the majority is.
--------------------
Dear M. W.,
Thanks for the link! This is a great video. Beautifully produced, with great stories. Really gives you a sense of what the neighborhood used to be like. Again, I'll say it: I'm so glad that Sam's is still kickin' as a reminder of times gone by.
Hasta la pizza,
Adam
Interview with Sal Carbone, Pizza-Eating Contest Winner
Link: Sal Carbone, Rocco's Pizza-Eating Winner [YouTube]
How Not to Make Grilled Pizza
Some of you may have caught the grilled pizza segment on the Today show this morning. While I generally dig Elizabeth Karmel's work—she's a genuine grillmaster—I can't get behind the toppings she's advising the talking headbots on Today to place on their pies. And it's not even the berry dessert pizza. I'm cool with that. It's the density of toppings and thickness of cheese she's having them load on there. In my experience, grilled pizza is a delicate thing, and you want thinness and a restrained hand when it comes to toppings. If any of you are interested, the madness lies ahead, after the jump.
The Chronicle on Zuni Cafe's Pizza
I usually try to link to Michael Bauer's Pizza Friday series each week, but I neglected to last week, which is when he took a trip to Zuni Cafe in San Francisco. (Yesterday he went to Piatti, but it's a chainish place and I'd rather highlight a cool place like Zuni in this space.) Anyway, Zuni Cafe makes a "thin-crust Italian-style" pizza, according to Bauer. After the jump, a tasty video from the Chronicle.
In Videos: John Travolta's Double-Decking Slice-Struttin' Action in 'Saturday Night Fever'
I love it when a plan comes together. For years, I've been wanting to get a clip of the opening scene of Saturday Night Fever, the bit where John Travolta's Tony Manero orders two slices of pizza from Lenny's, double-decks them and struts down 86th Street in Bensonhurst. After mentioning the film earlier tonight, I dug around on YouTube, found the opener, and trimmed the vid down to just the relevant pizza-related footage. Enjoy ...
Papa John's LeBron James 'Crybaby' Shirt Controversy Means Cheap Pizza for Clevelanders
The news: Some Cleveland Cavaliers fans are boycotting Papa John's because of a T-shirt circulated at the Cavs-Washington Wizards game on Friday night.
Behind the news: The shirt had the word "crybaby" emblazoned above James's number, 23, and was distributed by a local Papa John's as a way to help fans distract James during Friday's game. "Crybaby" was a reference to James's waterworks and whining over being fouled excessively hard in a previous game.
The shirt nonsense didn't get much play until John Eick from the blog So Good posted about it and had Cleveland fans rallying against the chain. Papa John's issued an apology, will donate $10k to the Cavaliers Youth Fund, and is offering Clevelanders large one-topping pizzas for 23¢ (one per order, pick-up only) on May 8. After the jump, a news report on the debacle.
New York Pizza Tour on Fox 5 News
Scott's New York Pizza Tours makes it onto Fox 5 News on Thursday night. I never realized how over the top Tony Senecal is. And Rosanna Scotto and Ernie Anastos are almost as hammy. Video of the segment, after the jump.
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 »
Pizza on the Today Show
In case you missed it:
Kathy Lee Gifford and Mario Cantone make pizza on the Today Show.
No, I don't hate you this morning, dear reader, I'm just feeling a little cantankerous. I dare you to click that. Fingernails on chalkboard.
Link: Pizza on the Today Show [RedLasso]
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 Slice thinks is an insult to Dom DeMarco; his quality is definitely more than a few notches above that feel-good hippie ice cream).
Link: The FN Dish at Di Fara [The FN Dish]
The Chronicle on Local Kitchen & Wine Merchant
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Local Kitchen & Wine Merchant in San Francisco. Local Kitchen & Wine Merchant makes a Neapolitan-style pizza:
Link: Pizza Friday: Local Kitchen & Wine Merchant [SFGate.com]
'The Chronicle' on Pizzeria Delfina
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzeria Delfina in San Francisco. Delfina makes a thin-crust Neapolitan-style pie, "with a nod to New York," Bauer says.
In Videos: David Sedaris Delivers a Pizza
When humorist David Sedaris needs to make some extra cash, he resorts to delivering pizza, "right to your door in 30 bleak anecdotes or less—or your irony is free!" While standing in your doorway, he'll regale you with anecdotes from his bleak childhood and even eat your pizza, for no extra charge!
After the jump, watch the best/most potentially awkward pizza delivery ever, acted out by sketch comedy group Weak Nights. [via Defamer]
Dear Slice: The Most Disgusting Pizza Ever?
Hey guys, love reading the site, wish I had more independent pizzerias here in the U.K. rather than the same old chains. Still, I’ll be building a wood oven in my garden this year so I’ll have authentic taste.
Anyhow, I think I have found the most disgusting "pizza" yet (if you can call it that)—with a video on how to make it. [Video follows after the jump; warning—it will play automatically. —The Mgmt.] Love to know your thoughts:
http://www.videojug.com/film/how-to-make-pizza-lamb-leg-steaks
Regards,
Matthew P.
Debden, Essex, UK
The Political Observations of a Rapping Pizza Slice
This is a couple months old, but I didn't see it until yesterday. And I'm sure you'll see how it's relevant today. A rapping pizza slice on the dynastic nature of the Bush-Clinton-Bush years. Previously: Slice's Primary Candidate Endorsements
Link: Hillary Clinton OH, TX Rapping Pizza - Bush Clinton Dynasty [YouTube]
Alton Brown Pizza Dough Videos
In the Serious Eats Talk section today, reader Hobsons96 asks for pizza dough help. Basically s/he can't get the dough to stretch properly. This problem reminded me of the Alton Brown episode on pizza, "Flat Is Beautiful," in which Brown explains gluten, "windowpaning," and yeast action—among other nerdriffic dough concepts.
And then I remembered that there are a number of Good Eats! segments on YouTube, including the two after the jump that might give Hobsons96 some more help.
'The Chronicle' on Pizzeria Picco
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzeria Picco in Larkspur, California. Pizzeria Picco makes a Neapolitan-style pie in a wood-burning oven:
Bauer says:
Thin with crisp, blistered edges. The Margherita, drizzled with De Padova extra virgin olive oil sets the standards for this ubiquitous combination. The Marin features roasted garlic, young potatoes that crisp at the edges, mozzarella, Parmesan and a slight drizzle of rosemary oil. The Cannondale is my favorite: house-made sausage, roasted peppers, onions, basil, and mozzarella.
Pizzeria Picco
Address: 320 Magnolia Avenue, Larkspur CA 94939 (at King Street; map)
Phone: 415-945-8900
Website: pizzeriapicco.com
'Pizza! Pizza, Pizza, Pizza! Everybody Loves Pizza'
What they used to show at some drive-in movie theaters to urge folks to eat the snack-bar pizza:
'The Chronicle' on Pauline's
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pauline's in San Francisco. Pauline's makes California-style pizza:
Bauer says:
The dough is made with whole milk, olive oil and sea salt, producing a crust that is miraculously both chewy and crisp.
The pesto pizza is the must-order topping; for many, it's better than tomato. Garlic lovers swear by the garlic pizza with fontina cheese, and I love the more traditional Italian combination with salami, Italian sausage, mushrooms and green onions.
Pauline's
Address: 260 Valencia Street, San Francisco CA 94103 (at 14th Street; map)
Phone: 415-552-2050
Website: paulinespizza.com
Hours: Tues. to Sat., 5 to 10 p.m.
'The Chronicle' on Frankie, Johnny, and Luigi Too
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Frankie, Johnny, and Luigi Too in Mountain View, California. The joint makes New York–style pizza:
Bauer says:
No crust outside of cardboard could hold the weight of the toppings applied; it's got a little crispness at the edges, but the hand-tossed dough bakes to a breadlike texture.
With our waiters' help, we chose the Tina's Too Too Much, with too much salami, pepperoni, sausage, linguica, mushrooms, onions and bell peppers. We also tried the New York Style: oregano-laced tomato sauce, Italian sausage and mushrooms.
Frankie, Johnny, and Luigi Too
Address: 939 West El Camino Real, Mountain View CA 94040 (at CrossstreetTK; map)
Phone: 650-967-5384
Website: fjlsanjose.com
Tom Douglas of Serious Pie in Seattle
Seattle chef Tom Douglas talks to the Savory Cities folks about his pizzeria, Serious Pie. This video appears to be part of a sneak peek at the upcoming Savory Seattle site.
Chuck McCann Makes Pizza
Who's Chuck McCann? Here's his bio.
Link: Chuck McCann 05 - "Pizza Face" [YouTube]
How to Make a Kimchi Pizza
A reader emailed with this link: "I challenge you to make this pizza and not say it's the spiciest pizza you've ever had." The video's a bit long, but if you've been looking to make a kimchi-topped pizza—and, seriously, who hasn't?—this is your how-to.
Link: Chuncheon-Style Kimchi Pizza [YouTube]
'MadTV' Extreme Pizza Commercial Parody
The new Domino's Crispy Melt had me thinking of the crazy extreme pizzas that the chains come up with, and then I thought of this old MadTV skit:
Oh, no you didn't!
Link: MadTV Pizza Hut Twisted Crust Pizza Complete-za Parody [YouTube]
Pizza Guitar Hero
The recent South Park episode that sent up the videogame Guitar Hero—and all the recent Guitar Hero III hype—has reminded me that I never blogged this crazy-ass YouTube clip when it first surfaced:
You know, I've never quite understood Guitar Hero. As many wiser folk have observed before me, why spend your time axing a fake guitar when you could learn to play the real thing?
Link: The best Guitar Hero video ever [YouTube]
'The Chronicle' on Zachary's
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Zachary's in Oakland. Zachary's is wildly popular in the Bay Area for its Chicago-style stuffed pies.
Bauer says:
Crust: The stuffed pizza had a thick crust, almost like dried toasted bread with raw floury underpinning, at least on my visit. The stuffed also has a second crust that's laid on top of the cheese, then covered with a thick layer of chunky tomato sauce. As it bakes, the crust melts into the cheese. The thin crust was crisp, about the size of a double cracker, dusted with semolina flour.
Pizza tried: I chose thin crust with cheese tomato, which was heavy on the oregano and had that generic taste of bottled "pizza sauce" and loads of stringy, gooey mozzarella cheese. In deep dish, the waiter suggested the Zachary's Special with chunky tomatoes glazing generous handfuls of green pepper, sausage and onions. One or two pieces (of the six pieces) definitely is a meal; it's like eating a casserole with your hands.
Zachary's
Address: 5801 College Avenue, Oakland CA (near Rockridge BART Station; map)
Phone: 510-655-6385
Website: zacharys.com
Hours: Vary depending on location; more info here
Other Locations: 1853 Solano Avenue, Berkeley CA 94707; 510-525-5950. 3110 Crow Canyon Place, Suite D, San Ramon CA 94583; 925-244-1222
'The Chronicle' on Piccino
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Piccino. Piccino makes an ultra-thin-crust Roman-style pizza:
Bauer says:
Pizza tried: The Margherita is slathered with a sauce as thick as tomato paste, puddles of mozzarella and a few shards of basil. The waiter recommended the house-made sausage pizza, with restrained dollops of mozzarella on a background of thin slices of roasted gypsy peppers and delicate whisps of chives that added fresh depth to the other ingredients.
Hmm. I can't tell if he liked it or not ...
Piccino
Address: 801 22nd Street, San Francisco CA 94107 (at Tennessee; map)
Phone: 415-824-4224
Website: piccinocafe.com
Hours: Breakfast and lunch daily; dinner Wed.–Sat.
Because of Him, We're Even Free to Go to the Edge of Our Pizza
Or, 'An Excuse to Show You This Video Once More'
From the New York Times editorial page today:
Mr. Gorbachev has been on this journey before. Ten years ago, he did a TV spot for Pizza Hut that drew considerable scorn. In the ad, he feeds a slice to his 10-year-old granddaughter while Russians debate whether he sold them out or brought them freedom. He argued at the time that he needed money for his foundation.
Pizza, as If It Were a Drug
This video is somewhat perplexing, but I like it. A street dealer of pizza pushes his wares. [via Zach]
Laser Pizza Slicer
[via Slice reader Luke F.]
31 Days of Pizza, Documented on Video
Holy slice! I don't even know where to begin with this one.
Sean Taylor, actor, improv comedian, and "master of his own domain," is a true pizza freak. Each year in October, which is National Pizza Month, Taylor eats at a different pizzeria each day. This year he made videos at each place, and he recently finished the edits on the last one and put it online, completing the 2007 collection.
This year's list is truly impressive and varied: Famiglia, Fornino, Arturo's, Naples 45, Sally's Apizza, Santarpio's, Frank Pepe, Lombardi's, Di Fara, John's, Lil' Frankie's, Luzzo's, Bella Via, L'Allegria, No. 28, Waldy's Wood-Fired Pizza, Otto, Pizza Gruppo, Angelo's, Una Pizza Napoletana, Lucali, Patsy's, Amorina, Nick's, Two Boots, La Pizza Fresca, Kinchley's, Totonno's, Nunzio's, Lazzara's, Grimaldi's
You can find them all here: The Spotlight with Sean Taylor: Pizza Month 2007.
Or click through the jump for a couple videos embedded right here on Slice.
'The Chronicle' on Pizzaiolo
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzaiolo in Oakland, California. Pizzaiolo makes a Neapolitan-style pizza and is owned and helmed by Charlie Hallowell, a longtime pizza-maker at Alice Waters's famed Chez Panisse:
Bauer says:
Crust: The thin crust has well-formed blisters that shatter into a dozen pieces on contact, and a chewiness that gives the jaw a good workout.
Pizza tried: The classic Margherita has a restrained swipe of savory tomato sauce, pools of buttery mozzarella and shards of intensely flavored basil. We also tried a pizza with chunks of ground sausage, basil, and orange and yellow gypsy peppers, enhanced with a last minute drizzle of fragrant olive oil.
Pizzaiolo
Address: 5008 Telegraph Avenue, Oakland CA (at 51st Street; map)
Phone: 510-652-4888
Website: pizzaiolooakland.com
Hours: Dinner, Mon.–Sat.
'The Chronicle' on Pazzia Caffe & Trattoria
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pazzia Caffe & Trattoria in San Francisco. Pazzia makes thin-crusted pizza in a "Roman Tuscan" style:
Bauer says:
Crust: The thin crust has blisters that crumble like crackers; the light color often belies the crispness. What we had: The Margherita had a great sauce made in-house from fresh tomatoes, a slick of Polly-O mozzarella cheese and basil, which was missing from the blend on my visit. Still, it was a satisfying combination. The flavor of the mushroom and sausage, with a thick blanket of tomato sauce and cheese, was bold, but the crust sagged and couldn't support the weight of the additions, especially in the center where the majority were scattered.
Pazzia Caffee & Trattoria
Address: 337 Third Street, San Francisco CA 94107 (near Folsom; map)
Website: pazzia.ypguides.net
Phone: 415-512-1693
Hours: Lunch, Mon.–Fri.; dinner, Mon.–Sat.
'The Chronicle' on Pizza Azzurro
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizza Azzurro in Napa, California. Azzurro makes thin-crust Roman-style pizza:
Bauer says:
Crust: One of the thinnest crusts I've encountered, with a chewiness at the center and a blackened edge whose rim shatters into a half dozen bites. It takes about five minutes to achieve this texture.
Pizza tried: The Margherita has a judicious slather of acidic tomato sauce, with seeds, stringy mozzarella and thick shards of fresh basil. It was a perfect complement that didn't overpower the crust. I also tried what the waiter said is the most popular, the Salsiccia, with the same tomato and mozzarella and the addition of chunks of sausage and thin threads of red onions.
Pizza Azzurro
Address: 1400 2nd Street, Napa CA 94559 (map)
Phone: 707-255-5552
Hours: Lunch and dinner Mon.–Fri.; dinner, Sat., from 5 p.m.
A Hero of Pizza
Heroes: They each have some crazy-ass power. If I had this chick's ability, I'd head on out to Midwood and watch the master at work. (For all you folks not hip to Heroes, she's got the ability to learn something just by watching it.)
Or I'd just watch this collection of videos, all shot at Di Fara. After the jump.
'The Chronicle' on Little Star
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to the Little Star location in the Mission. Little Star is known for its deep dish–style pies.
Bauer says:
Crust: The deep dish offers a crisp crust (about 3/8 inch at its widest point) made with butter and oil with the taste of cornmeal. It takes about 20 minutes to bake. The thin crust, which takes about 10 minutes, stays vertical when picked up, even with the generous toppings.
Pizza tried: The Little Star thick-crust pizza offers spinach, cheese and a topping of slightly chunky tomato sauce, a pizza that hits the palate with garlic, garlic and more garlic. The popular thin-crust Classic features big chunks of ground sausage, a dominant hit of onions, and green bell peppers. A friend commented that it was one step above the typical "college" pizza.
Little Star Pizza
Address: 846 Divisadero Street, San Francisco CA 94117 (map)
Phone: 415-441-1118
Also located at: 400 Valencia Street, San Francisco CA 94103 (map); 415-551-7827
Website: littlestarpizza.com/
Hours: Dinner, Tues.–Sun.
Notes: Cash only
'The Chronicle' on Dopo
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Dopo in Oakland, which makes an thin-crust Neapolitan-style pizza:
Bauer says:
The well seasoned dough is hand formed on a marble surface to create a rustic crisp chewy base, with a rim that has a ciabatta-like taste and texture. Most are meatless, so we tried the version with gypsy peppers and red onions, which nicely balances the tomato sauce that makes Dopo's efforts stand out. It has a clean, bright flavor with a pleasant acidity. We also tried the one with pancetta, slightly spicy Calabrian chiles and a light dusting of fennel pollen.
Dopo
Address: 293 Piedmont Avenue, Oakland CA 94611 (at Echo; map)
Phone: 510-652-3676
Hours: Lunch weekdays; dinner Mon.–Sat.
Wine Library TV on Pizza Wines
Gary Vaynerchuk from the popular wine video blog winelibrary.tv on picking wines for pizza:
Pizza Wine, Episode #322 [winelibrary.tv; via Matty]
Video: Homemade Pizza
You may remember homeslice Philip G. from such memorable hits as A Visit to Pizzeria Bianco. He's the dude who (wearing his I Slice NY shirt) made a quick video review of the joint. Now he's back, with a video that shows you how to make pizza at home. Enjoy!
[Warning: Video linked below is set to autoplay. Will make noise if you're at work.]
Di Fara Video
Browsing the Vimeo video sharing site, I just came across this great Di Fara video:
Difara's Pizzeria from Chris on Vimeo.
Lucali Video
Video of Mark Iacono of Lucali's, from Citysearch:
Lucali: Citysearch's Best Pizza 2007 from Citysearch on Vimeo.
Domino's Oreo Dessert Pizza
We just had the Domino's Oreo Dessert Pizza delivered here at the office. It's about as good as you think it would be. (How's that for damning something with faint praise?)
The base layer is a thin crust that would be reminiscent of graham cracker if it weren't so bland, topped by a vanilla icing, with some Oreo crumbles applied atop in a swirled pattern.
This 10-inch dessert pizza is $3.99 with any purchase, but it would be an unthinkable order addition even at $0.00.
Korean Shrimp Roll and Hot Dog Pizzas
Japan, I used to love you for your inventiveness—the way you took things from other cultures, tweaked them, and improved them.
But you're slippin', babe. That Double Roll pizza you came up with? So kinō.
Say annyong to two amazingly ostentatious pizzas that Pizza Hut South Korea has come up with (I don't know their names, so I'm just making them up here as I go along).
Videos of the Korean commercials, after the jump.
On the Anniversary of Elvis Presley's Death
Today is the 30th anniversary of the death of Elvis Presley, an event marked by a Hajj of Elvis impersonators heading to Memphis.
To mark the occasion, I did a little digging to see what type of connection Mr. Presley might have had with pizza.
There's talk that, during his decline, a good portion of his weight came from pepperoni pizzas—in addition to the fried peanut-butter-and-banana sandwiches he's was famously fond of. But from what I could tell, that's all hearsay. There's no way to know if Elvis truly was fond of spicy pepperoni pies.
I did find Elvis Pizza in Rushcutters Bay, Australia, which features Friday and Saturday Elvis impersonator shows each week. Book in advance, kids.
After the jump, Elvis retrofitted into a Pizza Hut commercial.
Openings: Mitchel London Pizza
Their new Hell’s Kitchen shop is located right next to Burgers and Cupcakes and serves a selection of ten hot and bubbly wood-burning oven pies. The Provençal gets topped with fresh mozzarella, gruyere cheese, tomato sauce, black olives and herbs de provence ($7.95/$13.95), while the Romana will score you hot sausage and roasted peppers on a gooey fresh mozzarella and tomato base ($9.95/$16.95).
London has been making pizza at the Fairway Cafe for a while now, so we'd imagine that his pies at Mitchel London Pizza won't be much different from those.
And, if you want to get an idea of what kinda pizza the Provençal pie will be like, here's a video from Serious Eats in which London and wine-shop owner Joshua Wesson pair wine with pizza—at Fairway Cafe:
Domino's Oreo Dessert Pizza
I don't know what's more unappetizing—the thought of Domino's new Oreo Dessert Pizza or the commercial they made to promote it:
A Visit to Pizzeria Bianco
Slice reader Philip G. visited Pizzeria Bianco in Phoenix last week and came away with a bellyful of what sounds like great pizza, and, I assume, memories to last a lifetime. He sent along his pix and this great video—the first instance of a motion-picture pizza upskirt. Thanks, Philip!
You should have noticed in that video that Philip is wearing the "I Slice NY" shirt. W00t! And if you didn't, here's a pic of him and the man himself, Chris Bianco: