tag:blogger.com,1999:blog-8604043030135960226.post496555071496344912..comments2024-02-20T19:25:27.930+08:00Comments on KC賞味隨筆: 208 Duocento Otto ~ 城中最好的意式薄餅?KChttp://www.blogger.com/profile/08327198362235099881noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8604043030135960226.post-51854341926758015032010-09-12T02:19:32.271+08:002010-09-12T02:19:32.271+08:00KC:
I tried 208 yesterday, and the Margherita was...KC:<br /><br />I tried 208 yesterday, and the Margherita was excellent (all the bread, cheese and tomato sauce were just perfect together!). Although you may still find it slightly wet, it should be much better than the mushroom one.<br /><br />I think 208 has improved after receiving feedback/reading reviews online. I ordered Panzanella and the bread soaked in olive oil and vinegar was spongy and elastic rather than hard.<br /><br />It is really worth a try again, esp. the Margherita there. Looking forward to your sophisticated reviews!;)Mr. Anoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-27825317497812414422010-09-10T10:00:35.263+08:002010-09-10T10:00:35.263+08:00Hi Kwan Kit,
I used to live in the Financial Dist...Hi Kwan Kit,<br /><br />I used to live in the Financial District of Manhattan (close to work). First year, on Wall St, then on Water Street, right opposite to Ritz Carlton downtown. But now I have relocated back to HK, and that's how I got to know and eat with Master KC!<br /><br />I have tried all the ones you mentioned except Paulie Gee. I still like Motorino the best, but most of the pizzaria in NYC are substantially better than those in HK, and they offer a varitey from very authentic Italian pizza to New York Styled or Brooklyn Styled pizza. As mentioned, I am not restricted to a particular style of pizza, as long as it's done right.<br /><br />I have given up on Lombardi a long time ago. Their clam pie was disastrous, with tastelss and tough clams and aweful pizza dough. <br /><br />Little MegLittle Megnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-45637457321649175992010-09-09T12:11:16.175+08:002010-09-09T12:11:16.175+08:00Hello Little Meg,
Good to see another New Yorker ...Hello Little Meg,<br /><br />Good to see another New Yorker here. I live in Kensington, Brooklyn; where do you live?<br /><br />Motorino is on my to-eat list...so is Paulie Gee, Lucali, Keste, Fornino...etc.<br /><br />Have you tried L'Asso on Mott and Kenmare st near Chinatown? Aside from the usual Neapolitan and Neo-neapolitan offerings, they have an awesome clam pie. It's kinda sad to see Lombardi's on next block always crowded with people (mostly tourists) while L'Asso is almost always empty...<br /><br />And of coz, there is Di Fara...Kwan Kithttps://www.blogger.com/profile/13210012909696099206noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-4533517103025937932010-09-08T12:04:19.764+08:002010-09-08T12:04:19.764+08:00Kwan Kit,
Long time New York resident here! Slic...Kwan Kit,<br /><br />Long time New York resident here! Slice is also one of my favorite websites.<br /><br />Have you been to Motorino? Love the pizza there! Of course there is Di Fara, and so many places that got really good pizza! <br /><br />To me, I am not restricted to a particular style of pizza, Naple has its own style, but there are also other variations, and I don't mind a good Brooklyn styled pizza. <br /><br />But regardless of what style it must be done right. The timing of dough /yeast development, pizza dough stretching skills, selection and freshness and porpotion of the ingredients, temperature and timing of the baking, thickness and ratio of pie crust vs pie vs ingredients, the amount of char.... All these come into play.<br /><br />I so agree that NYC is so different from the rest of the US in terms of culinary scenes. It's MILES ahead of other cities (even LA, Cali, Chicago are still a bit behind with minimal exceptions) <br /><br />Little MegLittle Megnoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-538567306682348992010-09-08T05:38:10.589+08:002010-09-08T05:38:10.589+08:00不是說笑...neapolitan pizza 的中心真的是很濕的...當然﹐不同的店鋪所做的piz...不是說笑...neapolitan pizza 的中心真的是很濕的...當然﹐不同的店鋪所做的pizza 也各有分別。 Wood Oven﹐ Gas oven, 跟 coal oven 所做的pizza 已經不同了(還未計算不同的麵粉mix...)<br /><br />http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html<br /><br />這是一個簡單介紹在美國不同地區一般可以食到的pizza的網址。Kwan Kithttps://www.blogger.com/profile/13210012909696099206noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-20606319978732894152010-09-08T01:34:03.388+08:002010-09-08T01:34:03.388+08:00Kwan Kit兄,
謝謝分享。
我不是說要切定才焗,也同意這裡看上去是很對辦的。但如果中間部份...Kwan Kit兄,<br /><br />謝謝分享。<br /><br />我不是說要切定才焗,也同意這裡看上去是很對辦的。但如果中間部份濕得要用羹也拿得起的,太過份了吧?<br /><br />絕對同意閣下對本地人的pizza口味,所以也很希望有正宗一點的意大利薄餅店的出現,等大家也識食一點。<br /><br />KCKChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-28446372022153839442010-09-07T11:20:04.394+08:002010-09-07T11:20:04.394+08:00KC兄你好﹐
Long time reader, 1st time commenter.
O 兄的說...KC兄你好﹐<br />Long time reader, 1st time commenter.<br />O 兄的說法是非常正確的.<br />正宗的pizza napoletana其實批邊會puff up很高(有時可以超過兩寸)﹐批中間是soggy的﹐而且店方不會幫你預先開每一slice, 而是自己一整個用刀叉切的。<br /><br />小弟在紐約居住了十多年,這邊的pizza(最好的多是一些不起眼的小店)跟在香港(pizza hut)吃到的真的很不一樣(特別在紐約市)。 <br /><br />如果你問我﹐我會覺得大部份香港人的pizza口味應停留於pizza 多料多cheese 那種...Kwan Kithttps://www.blogger.com/profile/13210012909696099206noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-18482466727770550552010-09-05T00:26:25.308+08:002010-09-05T00:26:25.308+08:00草草一刀兄,謝謝邀請,感覺尤如給邀約上華山比武,我要看看,再在電郵跟你聯絡。
O,其實在香港做一間...草草一刀兄,謝謝邀請,感覺尤如給邀約上華山比武,我要看看,再在電郵跟你聯絡。<br /><br />O,其實在香港做一間小小的薄餅店,做得正宗的話,有可為的。下次我會試試Margherita,看看會不會好一點。KChttps://www.blogger.com/profile/08327198362235099881noreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-37142515481447286532010-09-04T23:32:21.481+08:002010-09-04T23:32:21.481+08:00在香港,像Isola這樣高級一點,但什麽也賣的意大利餐廳,如果每一枱也叫一個百零元的pizza,然後...在香港,像Isola這樣高級一點,但什麽也賣的意大利餐廳,如果每一枱也叫一個百零元的pizza,然後麽也不用叫的話,店舖是沒法經營下去的,所以才有那個輕盈版,像餅乾多一點的pizza.無可否認,Isola的pizza是相當出色的.但跟你所說一樣,麵糰部份從來是pizza的主角,看相片及你的描述-外邊不太規則,充滿"焦點",批底脆脆的,中間濕潤加芝士的gooey,如沒有太多topping喧賓奪主的話,這其實才是一個很理想及正宗的pizza,不單在Napoli,而整個意大利的也是賣差不多的(只有在美國才有很多古靈精怪不同的版本).下次再去的話,可以試試有茄汁種類的,這個沒茄汁的,可能芝士用得重手了.Onoreply@blogger.comtag:blogger.com,1999:blog-8604043030135960226.post-46344451189985907772010-09-04T14:57:03.665+08:002010-09-04T14:57:03.665+08:00kc : 誠邀閣下來911清酒屠酒會 ? 如何 ? 1800-2100 my email: sake...kc : 誠邀閣下來911清酒屠酒會 ? 如何 ? 1800-2100 my email: sake817@yahoo.com.hk(katana ) 草草一刀https://www.blogger.com/profile/06920855391521890262noreply@blogger.com