I'm done with the Times Union

We still have a subscription because my wife likes a Sunday paper, but my part going forward is picking the newspaper up off the driveway and bringing it inside the house. Maybe.

Chris Churchill is the local opinion columnist. The day after the election he wrote a completely bullshit column about the electorate being informed and very concerned about immigration and the economy. It's not often I write the paper, but maybe still a little groggy in the morning, I did:

I imagine you are going to get a lot of email on this one. Seriously, columns like today's are the reason I stopped reading your stuff regularly.

"He won mostly because of honest-to-goodness issues, inflation, illegal immigration and war above all."

It couldn't possibly have anything to do with a constant shitstorm of unchecked misinformation and racism. It was purely issues.

Piss right off.

 

Chris, that's how he signed his email so we are on a first name basis, wrote back:

 

Thank you, John. Appreciate your thoughts. Dismissing the win as about nothing more than misinformation and racism seems like a way to let Democrats off the hook for their failures, and it ignores that Trump received significant, if not historic, support from Black and Latino communities. Isn’t it more reasonable to think that those communities were concerned about immigration and inflation?

Chris 

 

This response to his email went unanswered. I guess the first response fulfilled his obligation to engage with subscribers:

It is not my intention to say the Democrats should be let off the hook, nor did i say it. There is plenty they have done wrong, especially in the last 15 years. I'm saying misinformation and racism are large pieces of the puzzle left out of today's column.

I became a Democrat by default a little over 4 years ago so I could participate in a primary that turned out to be meaningless. That was after about 25 years of being an independent. I think there is a lot wrong with both parties. Enough wrong to not want to be in either.

I would argue the Democrats shouldn't have run Hillary Clinton- not because she was necessarily bad or unfit, but at that point she was divisive because right wing media made her a villain. After 4 years of Trump they came up with Biden. Worked in the short term, but you can see where that got them now. Maybe,if they actually had a real primary 5 years ago, that candidate would have ran for reelection.

Everyone that was upset about "her email" doesn't care about a bathroom full of classified documents. Is handling classified information the issue or is it something else? We're so tough on crime, our candidate has a sentencing hearing coming up.

Is immigration an issue or are "they coming to eat your cats and dogs?" Have you seen how much "Your body, my choice" men have put online already since Tuesday? Check this out.

https://www.instagram.com/reel/DCDgEizuFmH/?igsh=MXA0dndiNjdqaDZzYw==

(it's a link to that asshole whose name I'm glad I can't remember, brick ceiling bullshit rant)

That's the new Republican base. And they wonder why they can't find a date. At least they're heavily armed. 

Our current inflation is corporate gouging. Inflation and record breaking profits don't go together. You think companies are going to pay Trump tariffs or we are? When you go to a restaurant and use a credit card, you often pay a 3% upcharge. That's a tariff. You say anything about a Trump tariff raising prices, that's a lie. People don't believe the cost will fall back on them.

You ever watch George Carlin? Instead of believing we have a well informed electorate, I think it is more reasonable to believe a lot of people were duped to believing they are in the club. Sooner or later they will see, they ain't in it.

Jon

 

This is the Carlin piece I was referencing. 

I'm done. One of the head writers at the Times Union is clueless. It is going to be sad watching people be surprised when the Department of Education falls apart and they realize a little voucher isn't enough to pay for a private school education. You think health care is expensive now? Now imagine it with a tariff on absolutely everything in a hospital or doctors office that isn't made in the US. You think your daughters and grand daughters are going to have OB/GYNs? I bet a lot less pre-med students are going into that field when some random person can make a phone call and turn a doctor's life upside down with an accusation. You dumb enough to think the mass deportation concentration camps are going to be safe? Fuck you. I can not stress this enough. Fuck.You.

Just piss off with the well informed electorate argument. The more I think about it, Chris me accused of letting the Democratic Party off the hook. I think the column was more about letting his newspaper and himself off the hook.

RIP, foreplease

foreplease was his pizza forum name. Tony is the name he went by. It was his middle name though, turns out he was a Joseph. I don't recall him telling many golf stories but he was very into turf management. I know he made fairways on several golf courses...and baseball or softball fields, football turf, probably had some soccer pitches in there too. 

Just a really nice guy. Always welcoming to new people online, happy to offer solid pizza making advice and words of encouragement. Tony really loved some traditions, we share that. One of his biggest traditions was meatballs. He made and gave them out at the holidays. Everybody loved them. The list of recipients continued to grow until he got pushed out of the house and found space in a commercial kitchen to make them each year. Thousands of meatballs over the years.

The last 5 or 6 years, Tony was dealing with some pretty aggressive cancer. He got into a few trials and lived his final years as a science experiment receiving new drugs and cancer fighting treatments. On more than one occasion, I believe he was the first human test subject. The treatments worked pretty well for some time. Got Tony some pizza making time with grandkids. He beat 5 relapses. The 6th relapse got him.

Over the years, enough people had asked about him and his treatments so they set up a blog/email list. Every once in a while there would be an Update On Tony. Most were written by Tony describing his treatment and what was going on. I knew another treatment had started in August. When the posts started to not be written by Tony in September, I knew it wasn't a good sign. That was when I started cyber-stalking Tony. He wasn't posting on the forum much, but you can tell when someone had logged on. If Tony was still logging on most days to poke around, I had hopes he was doing OK. I sent a private message to kind of check in and wish him well. It took a few days for him to get back. That hadn't happened the past. Responses came in hours.

Tony passed away last week. His funeral was Saturday. I made a batch of his meatballs.

 

If you want to make a batch of Tony's meatballs, the recipe is in the second page of this thread.

https://www.pizzamaking.com/forum/index.php/topic,45810.0.html

And Fuck Cancer.

 

Pizza Line Of Sight Theory

There are a few "Theories" or general rules of thumb that seem to hold true. Sam Sifton came up with The Pizza Cognition Theory (basically the first pizza that you appreciate become what pizza is to you, might be Dominoes, or local place you went to aster a game, that's what you look for in a pizza). Angelo Womack has a theory about the quality of a pizza being directly related to how formally dressed like a chef the pizza maker is. If you look like you were just chef-ing it up in a super formal fancy restaurant, the pizza probably isn't very good.

Here's my Pizza Line of Sight Theory:

If you are in a pizzeria and you cannot see anyone making pizzas, the pizzas is not going to be great.

Sure that pizza might be passable and fill you up if you are hungry, but those slices are never going to be in the discussion about great pizza. I tried a family dinner package from a local place I had never tried out before tonight. I had driven past it for years but the last time I looked it up online the photos were of pizza I was pretty sure I was going to hate. When I looked tonight, the pizzas looked like they could be OK. So I got the large cheese, boneless Buffalo wing bites and garlic knots combo, Picking up the order, there was a display case with slices. They looked OK. I was getting my hopes up, even though all things pizza production were in a back room kitchen.

Opened the box and looked at the bottom of a slice. It was cooked on a screen. Another theory: Great pizza is not cooked on a screen. Again, pizza on a screen might not suck, but I don't know of a great one. Tasted it, the crust was bland. The texture was commercial. I'd bet this place is buying dough instead of making it. The boneless wings were clearly premade/purchased. Overall, the pizza looked like it might be alright, but it wasn't.

Anyhow, let me know if you have a place that disproves my line of sight theory. In my experience, it has been rock solid.

Ending 2023 on a high note

My wife asked if there was anything I wanted to do over the holiday break. If the weather cooperates, I'd want to make pizza. For the most part, the weather cooperated today. Was a little windier than I like. This temp with no wind is actually nice pizza making weather. Add a good breeze like today and it can get chilly.

Anyhow, I made pizza today. Nothing major. Didn't invite anyone over. No special plans. Just relaxed pizza making. Tried a dough experiment that worked so-so. Like most research, that dough procedure requires more research to be conclusive.

I delivered a few around the neighborhood. A meat lovers to the lady who sometimes lets our dog out during the day. One of my original deliveries across the street was out of town. I texted the relatively new neighbors to see if they were around. It had looked like they were away for a few days. 

They were around and excited for some pizza. I've written about them before. The kids are really cute. How cute? I've put pineapple on pizza for them. That's how cute. Since I had extra dough, I made them two pizzas - a Hawaiian and a pepperoni - and walked them across the street. I got a cute chorus of "Thank you!" from the girls as I left. A few minutes later I got follow up text and one of the girls (she's Kindergarten/1st grade age) paid me a nice compliment.

"How come this pizza is so good!" 

She's invited back.

Intense Milk

My oldest daughter was home this week for spring break from college. She brought home some Intense Milk. It is sold from some dedicated Intense Milk only vending machines and also available in some campus shops. It has been a while since the 4 of us went on a Fussy Little Blog tour and ranked something, so I made up some score cards and we had a tasting. On the ballot:

Vanilla: Weighing in at 490 calories per container.

Strawberry: This lowfat version weighs in at 330 calories per container.

Chocolate: Also lowfat and the lightest at 320 calories per container.

Mint Chip: Eerily green and weighing in at 490 calories per container.

On the plus side, these all have a good amount of calcium.

I went with the tasting order of Vanilla, Strawberry, Chocolate and Mint Chip. The idea was to go from mild flavors towards bolder tastes like a wine tasting. I put too much thought into this. Here are some tasting notes:

Vanilla

Jon: Tastes like melted ice cream but a little chalky

Amy: Smooth like melted ice cream

Allison: Tastes like vanilla ice cream, very sweet

Casey: No comment

 

Low Fat Strawberry

Jon: Looks like pepto, tastes like vanilla with strawberry chemical

Amy: Sweet, has an after taste

Allison: tastes like strawberry milk, i never liked strawberry milk that much

Casey: Elementary school strawberry milk flashbacks

 

Low Fat Chocolate

Jon: Kind of like melted chocolate soft serve. Little metallic and the end

Amy: Could use more chocolate

Allison: Pretty good, I can seen how it is more chocolate ice cream than just chocolate milk

Casey: Powdered chocolate milk vibe

Mint Chip

Jon: Decent mint chocolate flavor

Amy: Nice flavor

Allison: Tastes like mint chip ice cream. Can I take points off for how atrocious it looks?

Casey: No comment

The report coming back from campus is that Chocolate is the O.G. flavor (that means Original Gangster, mom) and probably the most popular on campus. The scores-

Parents: We had identical scorecards. Strawberry left off the podium, Chocolate taking the bronze. Vanilla with the silver and in a twist that surprised no one more than me, the very green Mint Chip takes home the gold.

Young Adults: They came close to agreeing. Both had Strawberry in last place, Chocolate and Mint Chip in for silver or bronze (Allison preferred Chocolate and Casey gave the edge to Mint Chip), and Vanilla on top of their podium with gold. 

And there you have it. 

Stewart's flavored milks are better.

Am I wrong or is this shop owner?

So this shop is located in the space where another pizza shop used to be. The original shop was here for decades, and about 20 years ago, maybe a little more, built a new, bigger space about a 1/4 mile away. Since then, I thought a few other mostly to-go places (pizzas and others) have been in this space. Maybe it was just this one with different owners. I was unaware the current version of the pizza shop was there.

Bill Dowd has a blog with local events, opening and closings, that kind of stuff. Earlier today I saw that the current tenant of this space has the store up for sale and clicked on the link. They are doing a starter only/"natural" yeast concept. Here's what the owner (with a bachelors in Nutrition Science) said:

"We are huge fans of all things wild and this includes yeast. Pizza Buono uses wild yeast exclusively to leaven our dough. While commercial yeast is often all GMO, single strain yeast that relies on added sugars for its rise, wild yeast feeds on the wheat protein -- aka the gluten -- in the flour, reducing it to a very nutritious, digestible form. Wild yeast culture can be unpredictable and costly, which is why most pizzerias do not use it, but we believe the benefits far outweigh the drawbacks. We also use King Arthur Flour exclusively -- no bleach, no bromate, no GMOs."

1. I don't know about ALL commercial yeast, but the one I see most places using is SAF Instant which is labeled as non gmo. I think past version of it had something GMO in the citric acid. So maybe at one time anyhow. Lesaffre (the company that makes SAF Instant) also makes a compressed yeast that is also listed as GMO free.

2. Every yeast I have used will work without added sugar. I haven't put sugar in my pizza dough for years. The times I've used a starter, there was no added sugar either. Yeast doesn't need added sugar. Not for nothing, if you're making booze, you just need to properly cook corn in water and add yeast. If you add sugar, you'll get more alcohol, but you don't need the sugar to get alcohol. No "all grain" whiskey has added sugar.

3. This is the first time I recall hearing yeast ate gluten. Not a food scientist, but I'm pretty sure it doesn't. Starches/sugars sure, but protein/gluten? Don't think so. No one is adding gluten to wine so the yeast can eat, and the gluten free pizza dough I make without any added sugar literally has no gluten and the yeast makes it rise.

4. Not the first place I've seen the digestibility comment. I personally think it is more about properly fermented dough than strain of yeast, but at least that is open to debate. This seems more anecdotal than test based.

5. Can't argue with unpredictable, expensive and most commercial pizzerias do not rely solely on a starter. So I guess the owner is not completely wrong.

Part of me wants to drive out and try what they are selling, but I'm not sure it is worth the trip. I'm guessing it would make me mad. Probably about 15 minute drive away. Here's the link to the original post

https://dowdnotesonnapkins.blogspot.com/2023/03/a-niskayuna-wild-yeast-pizzeria-goes-up.html?view=classic

And here's the menu. 

https://www.pizzabuonomenu.com/

I'm guessing it is a broad use of the word Neapolitan. The one undercarriage photo online I found showed they are using screens, you know, like classic Neapolitan wood fired pizza <sarcasm font needed>. For just $259,900, the store can be yours.

 Photo from 2019 taken by Frances L. found on Yelp

 

Pizza Memories

After Thanksgiving, I brought my mother back to Connecticut. After I pulled out and started the return trip home I had an idea. The road I take goes pretty close to a restaurant in Stratford. When I was a kid, the people running this place made the pizza that is my personal Pizza Cognition Theory pizza and are really the inspiration to the wood fired oven in the back yard. The obsession started there. The current restaurant is fancier than the original location. Pizzas are only to go which would be fine tonight.

I pulled over, looked up the number on the phone and ordered two pizzas. A cheese and one with bacon. My plan was to pick up the pizzas, then keep driving and stop in a VFW parking lot, eat and then continue on my way home. I got there and paid as the pizzas were coming out of the oven. The tops looked good and had that hypnotic cheese boil going on.

Off I went, basically adding no extra travel time to the trip. Perfect.

Well, the lights were all off at the VFW so I drove right past it in the dark. No worries, there was a gas station a little ways up. I'll eat in the lot there, and then run in for a drink.

The pizzas were so disappointing. Like, crushingly disappointing.

I've had the pizza in the back and considered it kind of a hollow shell of it's past. It was never bad pizza and there were always a few bites that brought back memories of pizzas from long ago. Not this time. The crust had nothing in common with the historic pie. It was under salted and under fermented. The sauce was flat. The flourish of was oregano missing and even the cheese melt was different. And the worst part, was that the bake was completely unbalanced. The top was done but the undercarriage of the crust was blond and missing any browning or char the old pizzas used to have.

I wonder if the new oven isn't as good. I'm tempted to try a pizza from the original location. The photos don't look promising, but you never know. It is a Brazilian-Italian place now. Interesting combo. But I think I'm done trying to relive my pizza memories here. If I return, it will be for something else on the menu....but probably still a pizza to go. There's always a little bit of hope left.

Also, while I'm whining here:

A Margherita pizza is a Margherita pizza. There is no such thing as a Margherita pizza with or without something. Been seeing things like a Margherita pizza with pepperoni or a Margherita pizza without basil. These are no longer Margherita pizzas.

Just like pouring a beer in a wine glass doesn't make it wine, roasting any cut of beef doesn't make that roast Prime Rib.