name : wesage : 24
location : hoboken, nj
occupation : food
explain yourself:
i love to eat food.
i love the thought of eating food.
i love reading about people who are eating food.
this blog is to document every chew, gulp, sautee, and taste i encounter. there's plenty of food out there, and i want to experience all of it.
[featured photos and video were captured on my iphone 3gs. others will be fairly and rightfully credited to their proper owners.]
who do you like:
midtown lunch
amateur gourmet
serious eats
VendrTV
Robyn Lee
Wine Library TV
what are you up to?:
Theme by nostrich.
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The Minimal Ingredient Chicken and Broccoli Pizza
For random improvised pizza, a little bit of flour, water, and a “grain of salt” mentality go a long way. Trust me, I’m not downplaying this meal: it was great, all things considered.
I’m sure Patsy Grimaldi and Jim Lehey would laugh at my pie if seeing the ingredients on paper. But fellas, let’s give this post a chance, and maybe I can win you over.
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The Challenge Will Be Webivized
Tomorrow will be the second event in our food destroying Challenge series, entitled “The Benny Tudinos Biggest Slice Ironmen Tag Team”. And while I know you’d love to come over to Monroe Street Park in Hoboken, the reality is it might not happen.
The next best thing to seeing our face-stuffing live is on your interwebz device! Starting at 7:30 PM EST, you can catch the competition live on Ustream here. Of course, there will be (semi)professionally edited video with full commentary and production a few weeks afterwards. The Challenge info can be found below:
Challenge #2:
The Benny Tudinos Biggest Slice Ironmen Tag Team Competition
Story:
Hoboken is home to baseball, Frank Sinatra, and the biggest slice this side of the Hudson River. Benny Tudinos serves up a tremendously proportionate pizza pie, balancing great flavor for its gargantian size. Slices dwarf two paper plates with shadowing ease, and a full sized pizza box can barely contain half an entire extra large Tudinos pie. Our competitors will take on the mighty beast, and put it in its place: our stomachs.
Challenge:
Teams will have one hour (60 minutes) to finish an entire extra large plain Benny Tudinos pie. First to finish or farthest along wins.
Rules:
- Each team will be made up of two competitors
- Team members must be cleared by Challenge Executive Board at a minimum of two days before the competition.
- Slices must be consumed in its entirety for them to be counted. Leftover crusts will be counted one slice against teams.
- Teams may use any choice condiments they wish, which include but not limited to garlic powder, pepper, salt, parmesan, or crushed chili flakes.
- Teams may use any type of beverage throughout the competition, with the exception of antacids, Tums, or any other stomach neutralizing liquids.
- Regurgitation of any kind will result in an automatic disqualification.
- Players may NOT leave the table under any circumstances once the competition begins.
Prizes:
The winning team will receive one bottle of Mylanta, their pizza pie paid for by losing teams, and the coveted Challenge Trophy.
Best of luck, and may science be with you.
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Food 101: The Grandma Slice of Pizza Italia
I am unveiling for the first time, a real life, topical post of this blog: Food 101. This section is VITAL to my food exploration, as it’s my vessel to furthering greater culinary knowledge and expertise.
It also makes this blog look more than just a photo dump.
Today’s lunch came in the form of (arguably) everyone’s favorite food: pizza. Matt and I headed down to Stone Street to visit Pizza Italia, a seemingly average looking pizzeria that apparently, after a little Google research, has quite the reputation for one slice in particular: the grandma slice. I’ve heard the legendary slice only by name by several co-workers, and thought of it as nothing more than just a nick-name. I was wrong.
The grandma is a variation of the New York style pizza, which seems to borrow from its fellow brother and sister pies. The dough is formed in a Sicilian-shaped square, assembled with mozzarella cheese on a thin-crust bottom, topped with fresh crushed tomato, garlic and olive oil, like a Chicago deep-dish, and baked until crispy. According to Michele Scicolone, co-author of Pizza: Any Way You Slice It, the grandma pizza resembles the “pizza alla casalinga”, which is the type of pie you would be served as a house guest in an Italian home.
So, how does the grandma from Pizza Italia stack up to it’s story? Very nicely! Not knowing the history of the pizza, I found this to be the freshest single I’ve had in a long time. The sweetness and texture of the tomato sauce let you know that it’s certainly no jar gravy topping. With the cheese sitting directly on top of the dough, the two seemed to meld together to form one delicious balance chewy, crisp crust. Its untraditional triangle shaped lended itself for the perfect fold, as if to sandwich all the goodness inbetween without seepage or spillage. There were thin strips of basil sporadically laced across the slice, which gave the pizza very nice accent notes between bites.
For $3 a slice, the grandma was well worth it. Pizza Italia served it up nice and hot, and the quality exceeded the quantity in this case. I’ll join the rest of my co-workers in passing along the word of the great triangle grandma, and revel in the same confused look on people’s faces that once was on my own.
[info via Slice]
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Date Night - Dominos and a 12-Pack
And what a classy one it was. Keep in mind, this is a recession-centric meal, and many of the places in Hoboken close early (Sam had a late night at work). Walking home from the PATH, the Dominos on Newark St. advertised “Large One-Topping Pie - $6”.
Guh-buh?!
Made a quick stop at my local boozery for a 12 of Stella Artois (the Budweiser of Europe, so this boosts the fancification factor) for $15. $21 for two people? That’s financially responsible!
A few squeezes of Sriracha chili sauce makes the experience less cookie-cutter. A much different spice taste, which went surprisingly well with the pepperoni.
