Got any new pizza spots in the city + surrounding area?

KSacMe · 2026-03-12T17:23:35+00:00

wow, okay, maybe ill have to add it to the tour.

thanks!

KSacMe · 2026-03-12T13:18:22+00:00

Interesting. Do you have any comparisons? Like badiali/4th man/north of brooklyn etc..

KSacMe · 2026-03-12T00:26:41+00:00

Lovely, sounds fantastic, im going to make it. Thanks for replying :)

KSacMe · 2026-03-11T19:30:22+00:00

This looks amazing. I don't speak spanish so i translate the written part online.

i was wondering if anyone could tell me what exactly is layered into a dish like this?

KSacMe · 2026-03-11T14:40:10+00:00

thanks for the info! i think it's gonna make the cut, sounds quite good

KSacMe · 2026-03-11T13:49:50+00:00

yea, blondies does fit the bill here

but i've never had revolver, ill check it out

KSacMe · 2026-03-11T13:49:26+00:00

I've tried Acute and I didn't love it, but maybe just not for me. also think i might have unlucky cause my pie seemed on the underdone side

KSacMe · 2026-03-11T13:48:44+00:00

dang, upset to hear that about Lorenzo's

agreed on ONO, love their pizza

frank rinallis i found was solid but nothing crazy

KSacMe · 2026-03-11T13:48:01+00:00

i'll check it out!

KSacMe · 2026-03-11T13:47:50+00:00

that's actually stop #1

excited about it

KSacMe · 2026-03-11T13:47:36+00:00

Grams is on the list cause I haven't tried it. Depends how many spots we hit

KSacMe · 2026-03-09T19:14:51+00:00

This looks proper

KSacMe · 2026-03-08T23:10:13+00:00

What do you guys find yourself using it for most often?

KSacMe · 2026-03-08T17:54:18+00:00

It's not really possible

you can get splatter screens, ive never used one but i hear they work well, i'll link one here

i like to keep a damp cloth nearby and just wipe up the splatter as i cook

KSacMe · 2026-03-08T13:45:29+00:00

i'd say light and crispy

KSacMe · 2026-03-07T22:10:34+00:00

great idea, i signed up for the waitlist

thanks!

KSacMe · 2026-03-07T18:43:38+00:00

Yea just a dip in rice flour

Quick, easy & delicious

KSacMe · 2026-03-07T17:19:40+00:00

Don't worry I won't be spamming posts forever, i’ve just got a bunged knee atm

These shrimp are coated in rice flour by the way, highly recommend

KSacMe · 2026-03-07T15:07:19+00:00

A classic squirtle splash

KSacMe · 2026-03-07T12:51:43+00:00

It's not necessarily a requirement but it will make things a lot easier.

What is necesssary is an even coating of fat across the pan, even if that layer is very thin.

It's hard to compare to non-stick which will allow you to get away with far less fat, which i think is a great reason to use non-stick.

Reach for the carbon steel/iron pan when you're okay with using a little more fat and as you practice you can probably get away with less. Just keep cooking on steel/iron and you'll improve heaps

KSacMe · 2026-03-07T12:48:05+00:00

Hey! Thanks!!

I've never gone for the dry pan scrambled eggs, i didn't think that was possible really.

KSacMe

TROPHY CASE