Chus On Chow

Our neighbors, Pete and Barb M., just turned us on to NY Gianni’s Bronx Style Pizza – we’ll call it Gianni’s Pizza from here on in – and boy are we ever glad they did. Y’all will recall how miserably Cosmo’s failed the Lonnie’s-hot-fast-pizza test. So I figured, to be fair, I’d have to run Gianni’s through the same test. OMG! What a difference!

I called Gianni’s after looking at their website and asked if I could place an order by phone but eat it there. The very friendly fellow on the other end of the line said, of course! and wanted to know how soon we’d be there. “Seven minutes” I said. “It will be done in twelve. Come on down!” Sure enough, it was hot and ready when we got there, a short drive down Burnet Ave from our Eastwood home.

And what a warm welcome we got, too. Gianni and his lovely wife and mom (or so we believe, having been too famished to politely get this information) were so sweet; they made us feel genuinely at home. The place is tiny, mostly for take-out, but the little room where there are four small tables was very nicely decorated, there was pleasant music playing, and there was no danged TV blinking away to distract us from what we came for: great food. Gianni pointed out that they have  wi-fi and so anyone is welcome to come with a laptop and play their own TV.

So how was the pizza?  Mamma mia! Ecco una pizza come Dio la vuole! Everything hand-made and fresh, the “Grand Concourse” (meat lover’s) pizza was indeed grand, loaded with cheese and almost overpopulated with ham, bacon, pepperoni, ground beef, all on a thin hand-tossed crust just thick enough to hold up to eating from the hand.

I really do not like mediocre pizza. There’s so much of it around these parts. I will even drive all the way up to Marshall St. and put up with rudeness to get a good pizza. Thank goodness, that won’t be necessary any more. Dave and I will be going back to Gianni’s repeatedly – there’s quite a menu to work our way through.

By the way, Gianni has worked for years at some of your other favorite pizza joints. I won’t say where – go on in and ask him yourself. While you’re there, try ordering in Spanish, the other language of this bi-lingual couple. When Gianni found out I’m a Spanish teacher, he said I should have my students come down and order their meal all in Spanish.  I think I’ll make that a very strong suggestion! They’ll be well rewarded for their efforts.

Gianni’s Pizza is located at 1428 Burnet Ave., not far from the corner of Teall and Burnet. It shares space with the Liberty Bakery, so you’ll likely go home with a half dozen cookies, including Central New York’s famous half-moons. They’re open Monday through Thursday 11-9 and Friday through Saturday 11-10.  Alas, they are closed on Sunday. If you go in, please tell them the Chus sent you.

Whether or not you eat meat, do yourself a favor and visit Green Hills Market at 5933 South Salina Street in Syracuse. That’s just a few blocks south of Route 173 and so worth the trip.  It’s local grocery shopping at its best, for at least these two reasons:

1. Their  “individual specials created just for you based on your purchasing habits.” It’s true! You know that every time you use one of those savings cards at the supermarkets, they’re tracking what you buy. Why not let that knowledge work especially for you? When you swipe your card at one of the kiosks in the store, it prints out a set of specials that reflect your own tastes, based on what you’ve purchased there in the past. The more you use it, the more accurately the specials reflect what you’re likely to enjoy.

2. Mike Sweetman, the meat manager. Yes, you want to talk to him about any meat purchase you’re about to make. Why? Because Mike is really a New York City chef who prefers fresh air, so here he is, just waiting to discuss tonight’s dinner with you. Want to do a braise? Ask him what he’d suggest you purchase. Thinking of grilling? He’ll have ideas for you that go beyond pointing to the meat case. In the  mood for some entertainment? Believe me, Mike is entertaining. All this, and more, at Green Hills.

Mike Sweetman made this stuffed flank steak just for you

Hydrofracking threatens everything we value: our land, our food, our water, our air, our natural environment, our animals and birds, our home values, our communities. Seems unbelievable, which is why people just can’t seem to compute how close it is to destroying New York State.

The following post is not written by me. It’s too well written for that. It’s a complete copy of a post at Ithaca’s Food Web blog.  Read it and weep.

Then DO SOMETHING:

Join the FaceBook group: No Fracking Way!

Sign the petition, write the governor

Copy this link and send this article to everyone you know

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Saturday, November 21, 2009

Farmers speak out about natural gas drilling via hydrofracking

With just a few weeks left for public comment on the NYS environmental impact statement for “horizontal drilling and high-volume hydraulic fracturing,” some farmers are speaking out against the method.  The public comment period ends December 31.

Please click here to read the rest of the article.

Hungry and grumpy and way past my suppertime, I didn’t even check with Dave before going online to see what the new Domino’s pizza was all about. He gets pizza cravings like I get chocolate cravings, so I knew that whatever I ordered would be fine with him.

The website is a great use of Ajax programming, according to Dave. It is bright, colorful and fun to use. I chose the “build your own pizza” option and had a blast. The writing is even funny at times, such as that which appears in the pop-up when you choose shredded Parmesan cheese and it doesn’t actually show up on the image of the pizza:

TRUST US. Sometimes believing is seeing. This is one of those times. Although you can’t see it on your pizza now, we’ll get it right.

I ordered two large pizzas, given that I had a coupon code for a free one (found it by googling it). There are four crust options, and I chose the Hand Tossed and the Crunchy Thin Crust. The others are a deep dish style and a “Brooklyn Style” – thin and foldable. I then created the toppings. Each time I chose a meat or “unmeat” option, it would show up on the image of the pizza. I also chose to put completely different toppings on the two halves of one of the pizzas.

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We just got back from a couple days’ visit to New York City during which our nearly sole focus was to try new places to eat.  Staying with family in SoHo, we found it delightfully easy to fall out of bed and into a restaurant, chocolate shop, specialty grocery store or patisserie.

Our first stop after a long trip with too little caffeine was a Vietnamese restaurant called Bún Soho. With family members, we ordered a couple of bún, a beef salad and duck confit, all really tasty. The coffee showed up slowly (we expect this with Vietnamese coffee) and in a startlingly large quantity, without the little Vietnamese coffee maker sitting on the top. It was very satisfying, but just not the knock-out coffee we get at New Century in Syracuse. I suspect it was not made in the traditional way.  The service, too, was lacking. Seemed it was her first day on the job. All in all, though, the experience was quite nice, and I later experienced a longing for that cup of coffee that was not sated  by the Italian coffee nearby.

Later in the evening, looking for a hot drink to balance out the bitterly cold weather, we wandered into Maribelle chocolate shop and cacao bar. Yes, it’s pricey, but so is most of New York. And yes, it is an experience worth having at least once in your life. We went to the charming cacao bar in the back and ordered one Aztec spicy chocolate and one dark chocolate. I judge all hot chocolate by the chocolate I drank in Bar Odeón in the north of Spain some thirty years ago. It must be thick, very dark, and so rich you have to eat it with a spoon. Maribelle provided exactly that. I’m just sorry we didn’t have time to do it again.

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