rate Baklava among pastries

[billeau2]

]You lived here and never figured out where to buy bread? [/B] or is it the sourdough thing? I'm curious.

I know the east has a long heritage on this stuff but I've lived on both coasts and the east coast water/bread/pizza crust fable is just that, a fable. There's a guy just a few blocks from my house that's been whooping NY at world pizza competitions for the past decade or more.

Talking "Hero" bread. Rolls for a sandwich. There is great varieties of bread and there are French Patisseries, Great Russian Delis with delicious Black and Brown breads...But I am talking when you want a Hero sandwich, Italian cold cut, or what not...a French Bread that is proper and not just a doughy mass.

[Theodore]

Cannoli are number one. Baklava is number two, but a distant number two. Tres leches cake is number three.

[////]

I grew up eating it home made.

I haven't found any off the shelf baklava enjoyable.

It's supposed to be light and flaky all the way through. The stuff you buy usually has a dense, sticky taffy texture.

[club fighter]

I have never has a proper pizza crust in the Bay Area, one that cracks when you fold it, and is crispy on the bottom. Sourdough is ok...not a fan... But real light frenchbread for a sandwich, and not that heavy tasteless stuff... Actually the Vietnamese sandwich shops, some of them in the TL bake their own bread...and it is proper French Bread. Light and tasty.

I hear so many places being talked up... there is a place here in Baltimore, called one of the best in the country by one mag.


Yet its always the same garbage. The crust does not break in the middle. I will take any random place in New York City over them all lol. Im talking New York and not Artisianal Pizza here.

I respect artisianal pizza as a separate enterprise. Also, Paxis has decent deep dish in San Francisco, the Hayes Valley place does, not the place in the Sunset.

I looked at the link for your place and I never tried it so I cannot say. Looks like a combo Ny and artesianal pizza place. To me its simple: Whole milk Mozzarella, I can groove on fresh, or processed whole milk, both make great pizza...Not a fan of cheese blends on NY style thin crust (ok for artesianal), a nice mellow sauce that does not compete, some type of oil, and a crust that breaks when folded....EVen on what we called "Sicilian style, or what they call deep dish in Chicago, the bottom of the crust should be crispy and even with the extra mass in these pies, the dough should be light and airy.

That to me is what I look for in a pizza and I guarantee that at least as of a few years ago... Any pizza place in the city? chances are they do it right.

All you gotta do is read his credentials, he's been smoking the competition for years, world renowned, wins the world contests in Italy. Trust me, I'm bi-Coastal too and I know he'd be a top player out there.

The one thing the west doesn't stand a chance is in the Calzone & Stromboli dept. It's a high art out there and here it's just an inside out pizza, pathetic.

All this food talk made me hit the store for some Phyllo, so I took a couple pics of some food pron, this shop does it right.

..... and FYI, Baklava is just the tip of the iceberg.

[billeau2]

All you gotta do is read his credentials, he's been smoking the competition for years, world renowned, wins the world contests in Italy. Trust me, I'm bi-Coastal too and I know he'd be a top player out there.

The one thing the west doesn't stand a chance is in the Calzone & Stromboli dept. It's a high art out there and here it's just an inside out pizza, pathetic.

All this food talk made me hit the store for some Phyllo, so I took a couple pics of some food pron, this shop does it right.

..... and FYI, Baklava is just the tip of the iceberg.

Looks great!

I don't trust competitions so much... I do trust if someone like you, has tasted the product and knows the sensative areas. I also trust my own taste buds.

That place Pauli G's is not far from me when I am in Baltimore, and it wins all kinds of stuff, but the pizza is Meh! I believe you because you have tasted the pizza and when I am back Westt again in a few weeks I will give it a try as well.

[boxingfan91]

Poptart>>>>baklava...**** yall nukkas

[club fighter]

Looks great!

I don't trust competitions so much... I do trust if someone like you, has tasted the product and knows the sensative areas. I also trust my own taste buds.

That place Pauli G's is not far from me when I am in Baltimore, and it wins all kinds of stuff, but the pizza is Meh! I believe you because you have tasted the pizza and when I am back Westt again in a few weeks I will give it a try as well.

Yea, give the Tony's Northbeach location a shot, have them heat it well and you'll get your cracking crust, also around the corner is a good Sicilian slice at Golden Boy.

[Zaroku]

Jaoisjsksmbs

You have obviously never spent time in France!

[Zaroku]

Talking "Hero" bread. Rolls for a sandwich. There is great varieties of bread and there are French Patisseries, Great Russian Delis with delicious Black and Brown breads...But I am talking when you want a Hero sandwich, Italian cold cut, or what not...a French Bread that is proper and not just a doughy mass.

Sounds great! I could go for a poor boy sand from Louisiana, NO.

I�ve been busy working like a mad mad. I�m working remotely, finally. I�ll post from time to time. PB32 has me on ignore, slobberts cleaned out all the old posters, in her silly mind.

[Zaroku]

Poptart>>>>baklava...**** yall nukkas

Strawberry! My mom used to make waffles for Eggo for 35 years, and I love a good eggo, with butter,, peanut butter and strawberry jam, all preservatives all the time.

I like hohos too! Dolly Madison products are the best!

MRE dry cookies are good too!