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Spicoli in Half Moon Bay

I posted this in another thread, also responding here:

I just called the number on the website, and the wife, Anna, answered.

She said they thought about opening it this past August-September 2015, after the fire.

Then they were going to push it until later in the year.

Then they thought about spring of next year.

Then, she tearfully said that she doesn't think they can reopen. It's too expensive to do so, and the estimates to rebuild and comply with codes is more than what they initially realized. They've been finding out lately how expensive it's really going to be.

And she tearfully said, "it's a young, rich man's game".

It looks like it's going to take a miracle.

:(

Giovanni - Berkeley

I just called the number on the website, and the wife, Anna, answered.

She said they thought about opening it this past August-September 2015, after the fire.

Then they were going to push it until later in the year.

Then they thought about spring of next year.

Then, she tearfully said that she doesn't think they can reopen. It's too expensive to do so, and the estimates to rebuild and comply with codes is more than what they initially realized. They've been finding out lately how expensive it's really going to be.

And she tearfully said, "it's a young, rich man's game".

It looks like it's going to take a miracle.

:(

Spicoli in Half Moon Bay

So you think canned DOP tomatoes are better than fresh tomatoes for pizza sauce?

And do you know whether Giovanni's is back open? Thanks.

Do you think I should still go to Nizza La Bella (if Giovani's isn't back open) for the dough and sauce, or somewhere else in the East Bay?

Spicoli in Half Moon Bay

And bump? Any help?

Cmon Robert Lauriston and wolfe, you usually have good and frequent responses. :)

Spicoli in Half Moon Bay

And do you think DOP tomatoes don't taste as good?

I was reading this link. It says it's a matter of opinion.

Or do you think they could be good, just not fresh?

http://slice.seriouseats.com/archives...

Spicoli in Half Moon Bay

Thanks.

Do you have any idea if Giovanni's is back open?

Should I go there, since my mom's been there before (although 20-30 years ago)? Or Nizza la Bella? Or another place (East Bay or a little toward South Bay)?

Spicoli in Half Moon Bay

So the criteria has changed.

I created this thread because I was trying to find a place in the East Bay (or a little toward South Bay, like Sunnyvale or Milpitas) like Spicoli, for my mom.

I had thought that the toppings were the most important, given how she was talking about it initially. But after talking to her later, this is what she says was the most impressive about Spicoli:

1. Dough.

2. Freshness of sauce. Better than about any sauce she's had.

So given that criteria, what would you recommend? Has to be a veggie pizza. I still think toppings are important to her, and that she'd like roasted veggies.

She also said she liked Giovanni in Berkeley, in the 1980s. I've never been there, I guess I'll try it out.

I don't know right now whether just to take her to Giovanni, since she said she liked it. Although she hasn't been there since the 1980s.

Or to risk taking her somewhere else, and having her complain it's not good. She doesn't like most places (food in general).

Hmm, this says there was a fire at Giovannis.

Is it back open?

http://www.berkeleyside.com/2015/04/2...

Spicoli in Half Moon Bay

Thank you. So the LA BIANCA CON FORMAGGIO I FUNGHI, with roasted peppers added, should do it, right?

http://www.nizzalabella.com/Menus_Din...

Spicoli in Half Moon Bay

Looking at movies released in 1982, is it Fast Times at Ridgemont High ?

Spicoli in Half Moon Bay

What movie?

Spicoli in Half Moon Bay

Had the Ortolona pizza there last month.

Is there anywhere in the East Bay or South Bay that makes a veggie pizza like this?

Especially with roasted mushrooms, roasted zucchini, and roasted bell peppers.

http://www.spicolipizza.com/menu-1.html

Searching for Augustiner-Bräu in San Francisco

Healthy Spirits charges $3.99 per bottle, while City Beer Store $2.99. So I go with City Beer Store.

While it's presented as a 6-pack, I believe they also have a per-bottle price. Check with them when you're there.

Searching for Augustiner-Bräu in San Francisco

Thank you, I will check them out too.

What varieties did they have?

Emson Pressure Smoker.

Thanks.

I will find a way to incorporate smoked water too, into the next few recipes I try.

Just a small question. Since you use a 1.5 quart bowl when making the smoked water, that yields 6 cups. But you store the water in a 2 liter jar. And I would think you'd use 6 cups quickly, in less than a few months. So do you make more than one batch of smoked water in a day, when you're making more smoked water? Like maybe ~1.5-2 batches of smoked water.

I just checked my container, the largest container I have that will fit in my smoker is 1 quart, so I'm thinking I might make 2 batches at a time.

Emson Pressure Smoker.

Thanks.

So if a recipe called for 1 cup of water, would you use 1 cup of smoke water instead?

Searching for Augustiner-Bräu in San Francisco

I tried calling City Beer Store a bunch of times on Thursday, but they weren't answering.

I decided just to go there anyways.

Once there, a worker pointed out the 2 Augustiner beers they had, the Edelstoff, and the Maximator.

Expensive, $18 for a 6 pack.

I went with the Maximator.

On my way back to east bay, when I was within 70 feet of my car, the 6-pack fell through the paper bag that was holding the beers, and they hit the pavement. 3 of the bottles cracked, so I lost 3 beers.

When I was there at City Beer Store, it was Goose Island "Beer Migration" week. They had more Goose Island on tap than usual.

A Goose Island representative then gave me a Goose Island glass, and a black T-shirt.

Luckily those weren't damaged by the fall.

Emson Pressure Smoker.

Just put some chicken breasts in brine.

Will try attempt # 2 at this applewood vs. hickory wood chip taste test, tomorrow.

If I still can't taste a difference, will try one more time with pork sausages.

Emson Pressure Smoker.

How long do you think the smoke water will be good for?

Searching for Augustiner-Bräu in San Francisco

Thank you Robert Lauriston, I will do that.

Searching for Augustiner-Bräu in San Francisco

Is City Beer Store the only place that sells Augustiner where one can buy a bottle to take home?

Do they still carry this?

I called them in September 2014, and they said they had it. But a few weeks later, when I was ready to go there, I called again, and they didn't have it.

And they haven't had it since, during the periodic times I've called.

Emson Pressure Smoker.

How long do you smoke it for?

How much water do you smoke in a batch?

Yeah, I don't remember you mentioning water before. Thanks for sharing.

Emson Pressure Smoker.

Yes, I also let it sit in the fridge for at least a day.

In my cases, most of the time the cheese was going in pizza, or crock pot mac and cheese, so it didn't matter if it was a little melted. Most of the time, though, the 1 pound block or so was mostly intact.

Emson Pressure Smoker.

Yeah, when I've done the whole chicken, I've done it with apple juice, lemon wedges, and garlic on the bottom of the pot.

I wanted to try something simple for the chicken breast taste test, but if I do it again, I think I need to follow a similar process (including brine and apple juice on the bottom) as I did a whole chicken.

Emson Pressure Smoker.

When I've smoked cheese, I've always done it when the cheese was from the refrigerator, not freezer.

I've never tried it straight from the freezer. ePressureCooker can share thoughts on that.

Emson Pressure Smoker.

You're right, those are good suggestions.

I could go to the deli and get some pork sausages. I'll have to consider it for the next taste test, if I don't do chicken again (but with brining).

And it will be quicker.

Thanks.

Emson Pressure Smoker.

I also think you're right, pork brings out smoke better.

In general, I eat less pork though than chicken. I like it, but have longer intervals between eating it again.

To me, chicken is more of a frequent staple.

Emson Pressure Smoker.

I suppose I could try a taste test using the chips, with cheese like mozzarella instead. It would take less time, as I'd only do one 20 min cold cycle per wood chip.

But I just have a feeling that I'd have an even harder time distinguishing the wood flavor in cheese, than in meat.

Plus, I'd probably want the cheese to be in the fridge after smoking for a night, to give the chance for the flavors to meld. So that would then increase the process time. For these kind of taste tests, I'm trying to keep it simple.

Emson Pressure Smoker.

When you got the Weber apple chips, did you feel there were a good portion that were the right size?

I also understand your comment that apple wood are stringier. I've noticed that too. Am just wondering whether it could be brand related. As I'd want to try one more brand, just to be sure whether it's the way the chips are themselves, or the brand.

I wouldn't say that the shears are an absolute pain, but it does seem like a last resort, and it does seem that there should be a way to avoid them. Hence I was looking for other options.

Maybe I will try Home Depot for their Weber apple chips. I agree they're pretty cheap.

Emson Pressure Smoker.

You're right, I should brine it. Thanks for the suggestion.

I know I can taste the smoke flavor on chicken when I brine, then smoke, a whole chicken.

But with individual pieces like breasts, it seems harder. Although I haven't tried many times, this might be only my 2nd time using individual pieces, as opposed to a whole chicken.

Good to know that someone else also can't taste the difference between different kinds of woods. Over the past few years, I've done a whole chicken with hickory, or with applewood. And I know I've gotten a smoke flavor. Just not sure of the difference, so I wanted to try this taste test.

It looks like I'll try it again, but with brining it, and see if it helps.

I also put lemon wedges and garlic in the bottom of my hot smoke portion, the same as I'd done when doing the whole chicken.

Emson Pressure Smoker.

I'm tried an applewood vs. hickory wood smoker taste test.

I'm smoked two chicken breasts, one with each type of wood.

Cold smoke for 25 mins, then hot smoke for 30 mins.

No marinade, I wanted to keep this simple.

Left one is applewood smoked.

Right one is hickory smoked.

I couldn't taste much of a difference.

Maybe I should have used a marinade, or seasoned it.

I'll have to try this again another time.

Any suggestions? I want to keep it simple, and don't want the marinade to overpower the smoke.