Comments on: The Secret of Pizza Is … http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/ Tue, 22 May 2012 19:59:18 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Pizza King http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/comment-page-1/#comment-249908 Pizza King Thu, 01 Jul 2010 18:25:47 +0000 http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/#comment-249908 The good thing about them is that they give you meat flavor without having to use too much. The good thing about them is that they give you meat flavor without having to use too much.

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]]> By: Fredric Koeppel http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/comment-page-1/#comment-529 Fredric Koeppel Tue, 27 Feb 2007 11:27:31 +0000 http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/#comment-529 I'll be writing a post about the "odds-bin" wines in a few days, but I'll go ahead and say that the Chateau Bela Slovakian Riesling from 2002 may have been delightful two years ago but seemed to have lost its fruit by the time we tasted it last night. I’ll be writing a post about the “odds-bin” wines in a few days, but I’ll go ahead and say that the Chateau Bela Slovakian Riesling from 2002 may have been delightful two years ago but seemed to have lost its fruit by the time we tasted it last night.

]]> By: Benito http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/comment-page-1/#comment-525 Benito Tue, 27 Feb 2007 04:53:56 +0000 http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/#comment-525 Fredric, I'll keep you in the loop if I get any more of that great sausage. On the subject of pork, I'm hoping that artisanal/organic pork production and processing expands in this country, and becomes more easily available than meeting with some guy at the bypass sign at midnight on a full moon, where you swap a jar of moonshine for a half leg of country ham. Did you ever get around to trying that Slovenian (or was it Slovakian?) Riesling? Fredric,

I’ll keep you in the loop if I get any more of that great sausage. On the subject of pork, I’m hoping that artisanal/organic pork production and processing expands in this country, and becomes more easily available than meeting with some guy at the bypass sign at midnight on a full moon, where you swap a jar of moonshine for a half leg of country ham.

Did you ever get around to trying that Slovenian (or was it Slovakian?) Riesling?

]]> By: Fredric Koeppel http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/comment-page-1/#comment-524 Fredric Koeppel Tue, 27 Feb 2007 03:40:31 +0000 http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/#comment-524 Thanks, Benito, you introduced me to that wine on your blog. A guy that works with LL has cousins that make venison sausage in the fall, and he usually brings us a 12-inch piece. It's fabulous stuff and gives pizza (or anything else) deep bass notes of earthy, meaty flavor. Yikes! If you get some of the "feral pig" sausage, lemme know, please. We ordered more from Niman, a three-pound round of pancetta, some chorizo and some other sausages and salamis. The good thing about them is that they give you meat flavor without having to use too much. Thanks, Benito, you introduced me to that wine on your blog. A guy that works with LL has cousins that make venison sausage in the fall, and he usually brings us a 12-inch piece. It’s fabulous stuff and gives pizza (or anything else) deep bass notes of earthy, meaty flavor. Yikes! If you get some of the “feral pig” sausage, lemme know, please. We ordered more from Niman, a three-pound round of pancetta, some chorizo and some other sausages and salamis. The good thing about them is that they give you meat flavor without having to use too much.

]]> By: Benito http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/comment-page-1/#comment-523 Benito Tue, 27 Feb 2007 03:00:27 +0000 http://biggerthanyourhead.net/2007/02/26/the-secret-of-pizza-is/#comment-523 Fredric, The pizza looks incredible, and as one with a fondness for the "nose to tail" theory of pork appreciation, I'm happy to see the jowl incorporated in a pizza. Even if I'm on a weird vegetarian bent when it comes to pizzas both homemade and purchased. (My favorite for homemade? Fire roasted red peppers, fresh tomatoes, goat cheese, asparagus, and fresh basil and oregano from the kitchen garden.) Kudos for ordering from Niman. I've never tasted their pork, but I've heard a lot of good things about it. My grandfather knows a guy in middle Tennessee who raises "free range" pigs who forage on roots and acorns. Additionally, I've got a few backcountry friends who occasional hunt feral pigs down in Mississippi and make their own sausages. Wild pig kielbasa is one of life's true joys. Glad you enjoyed the Vertex, it's a great table wine for this kind of meal. In fact, you've reminded me that I need to pick up another bottle. Fredric,

The pizza looks incredible, and as one with a fondness for the “nose to tail” theory of pork appreciation, I’m happy to see the jowl incorporated in a pizza. Even if I’m on a weird vegetarian bent when it comes to pizzas both homemade and purchased. (My favorite for homemade? Fire roasted red peppers, fresh tomatoes, goat cheese, asparagus, and fresh basil and oregano from the kitchen garden.)

Kudos for ordering from Niman. I’ve never tasted their pork, but I’ve heard a lot of good things about it. My grandfather knows a guy in middle Tennessee who raises “free range” pigs who forage on roots and acorns. Additionally, I’ve got a few backcountry friends who occasional hunt feral pigs down in Mississippi and make their own sausages. Wild pig kielbasa is one of life’s true joys.

Glad you enjoyed the Vertex, it’s a great table wine for this kind of meal. In fact, you’ve reminded me that I need to pick up another bottle.

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