Even if you share the view that New York has the country’s best pizza, you are still faced with the question of which New York pizzeria cranks out the best pie. One way of resolving that argument is by trying them all. Which you can do by means of Scott’s Pizza Tours.
You can choose to take the journey of discovery on foot or you can take the “pizza bus.” Depending on the tour you select, stops will include Lombardi’s, John’s, Totonno’s, Ray’s, Arturo’s, and/or other legendary pizzarific haunts that claim to be first, best, or both.
Through the end of today, March 25, you can shave 48% off the retail price of a tour via Amazon Local. Normally priced at $35, the tour will cost you $17.
Many Happy Returns
I can’t say I’ve ever indulged. But those who worship at the McRib altar will thank whatever gods may be when they learn—if they haven’t already—that the sandwich is back.
McDonald’s Corporation announced on Monday that the sandwich, which has an almost cult-like following, will be sold at all U.S. locations through mid-November.
Also returning for a limited engagement are Flex Donuts. The fritter-like invention of Flex Mussels pastry chef Zac Young, the popular but elusive confection will be popping at Grand Central Station from Wednesday, October 26 through the end of the year.
Zac will be manning the counter himself daily to serve take-out orders of traditional (read: chewy) and cake versions of the donuts in a spectrum of flavors that include rum raisin, pecan pie, and mulled cider. Traditional donuts will sell for $2 each, decorated cake donuts for $3.50. Flex Donuts, at Zocalo at Grand Central, 109 East 42nd Street, Grand Central Dining Concourse.
The gift-gifting season is still a good couple of months off, but if you are looking for something to give that someone in your life who is into baking—and especially bread baking—then look no further than The Fundamental Techniques of Classic Bread Baking (Stewart, Tabori & Chang; November 2011; U.S. $65.00/Can. $75.00; ISBN: 978-1-58479-934-4).
The author of record is the French Culinary Institute, which, if you’ve ever sampled the marvelously chewy, crusty loaves served at the Institute’s restaurant L’Ecole, you will take as a serious endorsement. The book essentially walks you through the school’s intensive 12-week bread-baking course and includes easy-to-follow step-by-step instructions with photos.
The Food of Art
What happens you create art using actual foodstuffs as your medium? One possible answer is that you end up foogos, a curious website that converts everyday ingredients into images associated with pop culture.
The man behind foogos, who is too modest to reveal his name, writes that his website is
the place where the things you eat every day and the icons you see every day (assuming you watch NHL hockey) converge into something so much more… and something so much less. Sometimes intriguing, occasionally humorous, usually an abomination, Foogos is nothing more than transforming the ordinary into the extraordinary for no other reason than, Why not?
Why not indeed? Why not create the team logo of the Texas Rangers (who are currently ahead in the World Series 3 games to 2) out of red bell pepper, turkey, spinach, and rice?
Some of the artist’s creations would make less than fulfilling meals. His Pittsburgh Pirates “P,” for example, is mustard on a hot dog bun (hold the hot dog). By contrast, his New York Giants pizza—pizza sauce on cheese, limned by black olives—looks pleasantly edible. (I wonder if Scott Wiener will be covering it on future pizza tours?)
Follow the Drinking Gourd
Speaking of food art, how handy are you with a carving knife (maybe a box cutter would be better) and a pumpkin? If you are reasonably talented, you have a chance to win a free beer—and not just any beer. Rather, it is a 9-liter (two-and-a-third gallon) bottle of Belgium’s Saint Fueling Triple, enough to wet the whistle of you and 10 to 12 friends.
To get in the running, take your carved pumpkin to the Belgian restaurant Petite Abeille, at First Avenue and 20th Street, on Sunday October 30. The cutoff time for submission of entries is 3 p.m. The winner will be announced at 4:30. Petite Abeille, 401 E 20th Street, 212-727-1505.
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