free pizza at Boombozz today.... my take....

I love this thread.

Me too. Just wait until Dad gets out of class and sees this train wreck.

Now, in 2011 I can afford to buy my own flippin pizza places, as many as I damn well please.


I have heard enough from you about orange grease, and I would appreciate it if you would knock it off.

I am risking my place on this forum, because I think that people need to start putting their money where there mouths are

Heather, based on this statement, I thought you were considering creating your own NY style pizza place. I was merely offering you a canvas. Mea Culpa.
Gena

I am thoroughly enjoying this!

However, in the spirit of maturity I must let this thread die for me.

I rarely post on here for a couple of reasons. First I'm usually laughing way to hard at how easy it is to get some people worked up and second because some people have an issue with others if they don't share the same opinion. I find it sad that I already have certain people blocked because all they do is complain if someone doesn't agree with them and often start out on personal attacks. With that said I would like to thank the majority of this board for having thick skin and senses of humor.

I had the boombozz NYC style pizza and liked it a lot, as far as I'm concerned as long as good ingredients are used and I have a sturdy enough yet chewy enough crust that I can fold it I'm good. Boombozz delivered on those things and I was happy, only thing I think could be improved would be a slight increase in the intensity of the flavor in the sauce.

[Robin Garr]

Dang, a man can't even go out of the office for a morning without ...

What say, folks? Can everyone back up and cool off, or shall I lock this thread? I always hate to do that because it's a sign that we've failed somehow. But ... is anything of further value being accomplished here?

Punishing all for the actions of a few is not really your style.

Still, I can think of a lot of times I would have rather been eating pizza.

I love you Marsha. In the kind of pizza way.

[Robin Garr]

Punishing all for the actions of a few is not really your style.

"Locking" a thread is hardly punishment, Justin. It leaves the thread available for reading, it just puts an end to continued drive-by shootings.

Also, please note that I didn't just do it. I asked opinions.

Punishing all for the actions of a few is not really your style.

"Locking" a thread is hardly punishment, Justin. It leaves the thread available for reading, it just puts an end to continued drive-by shootings.

Also, please note that I didn't just do it. I asked opinions.

My point was that the problem with this thread can be narrowed in a hurry. It was going along just fine, until the bombs randomly starting dropping and some retaliated.

[Robin Garr]

the problem with this thread can be narrowed in a hurry. It was going along just fine, until the bombs randomly starting dropping and some retaliated.

True. I hate to see us get into public floggings, though.

I'm not sure if it's BS, it can't be Bourbon unless it's that KY limestone rich water!

And apparently water is actually very important:

"Water," Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes."
Batali himself encounters the water problem at his upscale New York restaurant Del Posto, where he makes traditional Italian food. The tap water in Manhattan is far different from that of the motherland. His solution: create his own mineral-water composite. Working from a chemical analysis of l'acqua italiana, Batali's team basically clones the H2O that gives the food in Italy its — well, its gestalt. He plans to do this at Pizzeria Mozza in LA, but the joint's Italian-style pie is too lightweight for my taste. Which means I'm still waiting for some other enterprising chef to deliver my New York pizza fantasies to the Left Coast. Hint, hint.

http://www.wired.com/culture/lifestyle/magazine/16-05/ps_pizzasci

Actually neither Limestone rich water, nor being from Kentucky are a requirement for Bourbon.

Actually neither Limestone rich water, nor being from Kentucky are a requirement for Bourbon.

No. But it helps. Trust me.

Actually neither Limestone rich water, nor being from Kentucky are a requirement for Bourbon.

No. But it helps. Trust me.

Heres a legal definition of bourbon. I think its on page 5 or 6.
http://www.straightbourbon.com/27cfr5.pdf

Sorry, Stevie- would it burst your bubble to know that much of the water that goes into that Bourbon is coming from Louisville Water Company ( processed)?....

Deb

Will, maybe you want to go and open the Come back Inn, and turn it into a pizza joint.

You have time don't you?

Heather, maybe you should dial down the obnoxiousness. There is a significant difference between "telling it like it is" and being a jerk.

I found your comment above (Come on, Will seems like one of the nicest people on the board...no need to take pot shots.), the fact that you shared a private message with a public board, and your tangent about your hard-working, pizza-buying, Thursday-bowling father pretty off-putting.

No one has attacked you, nor has anyone "attacked" NY pizza...tone it down.

It is evident by the variety of posts that true NY pizza can vary from person to person...blue collar, by-the-slice style, DiFarios and some of the "nicer" places, foldable crust, with orange grease or without. Just like everything else, the true definition of NY pizza is open to one's own personal interpretation...as long as it isn't a Wick's or Lou Malnatti's, but then it wouldn't be NY pizza.

Sorry if I've over-stepped my boundries, I just felt some posts in this thread were beginning to lack in the civility dept.

DD

Thanks Derrick. I try to keep it positive. Too much negativity in the world.