- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Portnoy Pizza Reviews
Posted on 4/3/22 at 11:37 pm to t00f
Posted on 4/3/22 at 11:37 pm to t00f
quote:
can you give some detail about why that is? oven, dough, ingredients .. making a decent pizza is not that hard. Not sure why all pizza in Nola is shite.
At its core, French bread could not be simpler. But New Orleans French bread is the only French bread. Everything else is a weak copycat.
1
Posted on 4/3/22 at 11:38 pm to fightin tigers
Wonder if he will go to Paulie Gee’s I feel like them and Nola pizza are the best 2 in the city.
Posted on 4/4/22 at 7:09 am to fightin tigers
quote:
NOLA has installed some crazy system to mimic the NYC water. The dough is 'chewy' like NYC dough.
I'm not sure I believe it. Maybe it's true, but if so it didn't make much of a difference in my opinion. I've eaten there twice and found it to be mediocre both times. Paulie Gees was probably the best I've had and even it wasn't all that great.
This post was edited on 4/4/22 at 7:10 am
Posted on 4/4/22 at 7:20 am to fightin tigers
quote:
NOLA has installed some crazy system to mimic the NYC water. The dough is 'chewy' like NYC dough.
The city that has a boil advisory on a monthly basis and leaves streets torn up for years has installed a system to improve pizza dough quality?
Posted on 4/4/22 at 8:24 am to puffulufogous
Cool story, he tried our Bacon Jam Grilled Cheese at Hogs on Friday. He said if we did our homework on him we would know he doesn't like bacon. He gave us a 7.8 with the bacon and 9.2 without the bacon.
Posted on 4/4/22 at 8:32 am to BigPerm30
Portnoy visited The Boot last night and tried their pizza
Posted on 4/4/22 at 8:37 am to Whodatforlife21
Was told He already reviewed Paulie G in NYC.
Posted on 4/4/22 at 9:05 am to moontigr
quote:
I'd be shocked if any of the places he tried in New Orleans score above a mid-7
He gave NOLA a 7.4
Posted on 4/4/22 at 9:12 am to puffulufogous
quote:
quote:
NOLA has installed some crazy system to mimic the NYC water. The dough is 'chewy' like NYC dough.
The city that has a boil advisory on a monthly basis and leaves streets torn up for years has installed a system to improve pizza dough quality?
IT MAKES A DIFFERENCE
IT’S IN THE WATER
There are three major components to making NYC style dough: water, yeast and fermentation. We strip everything from the water through reverse osmosis and then we add back the right levels of calcium, magnesium, & sodium ensuring the Total Dissolved Solids and the pH levels are a perfect match for NYC water. This not only provides the right elements for our 48 hour fermentation process of our dough balls, but it produces a consistently high-quality perfect pizza and crust. Our dough is naturally leavened and fermented using a sourdough starter. And finally, we use a top-of-the-line proofer which will ferment the dough at a specific temperature and humidity level for two days, giving the dough a more nuanced flavor and texture than quick-proofed dough.”
Posted on 4/4/22 at 9:32 am to busbeepbeep
quote:
Brooklyn Pizza
There is no god
Posted on 4/4/22 at 9:33 am to AbitaFan08
quote:
But New Orleans French bread is the only French bread. Everything else is a weak copycat.
Isn't New Orleans French bread German?
Posted on 4/4/22 at 9:55 am to fightin tigers
He also went to Zee's, Pizza Delicious and Mid-City Pizza on Banks.
Posted on 4/4/22 at 10:12 am to t00f
The whole water schtick is tiresome. With yeast-based doughs, it's not the water, it's the precise flour (ash content, falling number, protein percentage, milling fineness, among other things), ingredients, and handling/timing/age of the dough. The mineral content of the water is a tiny, tiny, tiny variable that is largely irrelevant.
Posted on 4/4/22 at 10:14 am to hungryone2
quote:
hungryone2
what happened to your other account?
Posted on 4/4/22 at 10:21 am to LSUrme
Pizza Delicious is good. Brooklyn was crap last time I had it before it closed. Tasted like burnt plastic.
He missed the best pizza in Nola by not getting a midway pep
He missed the best pizza in Nola by not getting a midway pep
Posted on 4/4/22 at 10:34 am to t00f
quote:
what happened to your other account?
dunno, went sideways. still me.
water schtick is all marketing faff and (under)educated bakers. you can make excellent (whatever) anywhere in the world if you have the craft skills, correct ingredients, and correct technique.
contemporary NOLA french (poboy) bread is the product of a WHOLE BUNCH of dough conditioners (sorry, read the Leidenheimer's label) and a steam-injected industrial oven. no magic water, no humid air, no departed spirits of the ancestors.
same goes for NY pizza....steel deck coal fired ovens produce one type, and the average "slice shop" is using something like All Trumps (high gluten pizza flour) and an electric steel deck oven.
This post was edited on 4/4/22 at 10:38 am
Posted on 4/4/22 at 10:41 am to hungryone2
I figured and would defer to your opinion on stuff like this.
no one is answering the question. what is wrong with pizza in the GNO area? I Like tower, PD, Nola and some others.
Not like we are traveling to NY for pizza so we have to deal with what we have.
no one is answering the question. what is wrong with pizza in the GNO area? I Like tower, PD, Nola and some others.
Not like we are traveling to NY for pizza so we have to deal with what we have.
Posted on 4/4/22 at 10:44 am to t00f
Nostalgia fuels a lot of the NYC is better than other places.
Same is true for bagels.
Same is true for bagels.
Posted on 4/4/22 at 10:45 am to AbitaFan08
quote:
Such a weird thing to care about
It’s a fricking food board, you rube
Posted on 4/4/22 at 10:50 am to fightin tigers
quote:
Nostalgia fuels a lot of the NYC is better than other places.
Same is true for bagels.
yeah, that is inline with my thoughts.
Page 2 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News