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Details mag picks the best US pizza places

In Details magazine, Ed Levine recently laid out a list of the best pizza places in the country at the moment. The criteria for the best pie changes from person to person and city to city, but Ed's criteria - crisp but tender crusts, fresh mozzarella, high-quality tomatoes, and a touch of salt - are standards that every pizza lover can agree on and should expect from their pies. Ed's list includes: PIZZERIA BIANCO, Phoenix, NY

  • DI FARA, Brooklyn, NY
  • TOTONNO'S, Brooklyn, NY
  • UNA PIZZA NAPOLETANA, New York, NY
  • FRANK PEPE PIZZERIA NAPOLETANA, New Haven, CT
  • SALLY'S APIZZA, New Haven, CT
  • AL FORNO, Providence, RI
  • PICCO, Boston, MA
  • 2 AMYS, Washington, D.C.
  • PUNCH NEAPOLITAN PIZZA, St. Paul, MN
  • NOSTRANA, Portland, OR
  • SERIOUS PIE, Seattle, WA
  • MOZZA BAR, Los Angeles, CA
  • PIZZERIA PICCO, Larkspur, CA
  • PIZZAIOLO, Oakland, CA

There are only two small problems with the list, although the lack of inclusion of The Cheese Board is just my own bias and perhaps should not be counted. The real problem is that , aside from the St Paul pizzeria, the only restaurants listed are on either cost. Now, the South isn't necessarily known for their piazza, but there are plenty of Chicagoans who are willing to, loudly, defend their city's top pizzerias. It could be that the best pizzas are only found towards the country's coasts, or perhaps there just haven't been any volunteers willing to take Ed around to the best that the midwest has to offer to see if it holds up to his standards.

[via the food section]

A new definition of "domestic goddess"

Up until now, I always assumed that "domestic goddess" referred to someone who was exceptionally good at "domestic" things, primarily cooking. Their food looked and tasted better than anything anyone else was making. They weren't professionals, but they were as good as. But it seems that the term may have changed meanings and, instead of referring to someone who has goddess-like domestic skills, it might now refer to someone who is a goddess and happens to be able to cook, too. This new application of "domestic goddess" is applied to women like Giada de Laurentiis, Sandra Lee, Cat Cora and perhaps even Rachael Ray.

If part, or perhaps all, of the audience is watching the host, not the food, is this a good direction for food TV to be heading in? For al the interest in cooking shows, does it just come down to whether you look good in an apron or not? Check out Details' sexpots in the kitchen slide show and decide for yourself.

Details compares food stars and porn stars

The folks over at Details magazine have assembled a slideshow entitled "Orgasm or Excellent Marinara?" Each frame features a cropped photo of different person with a rather suggestive expression. Advancing to the next frame reveals whether or not that person is a Food Network host or a "porn star." The first frame of the show is included here, and the glasses are a bit of a giveaway. There are about 15 different faces in all. Bear in mind that while this is pretty funny, seeing people like George Duran (Ham on the Street) and Paula Deen in this ecstatic context can be a little strange. The real porn star faces are kind of unsettling as well. This might be NSFW. If you'd like a slightly more academic approach to pornography and the Food Network, there's this.

[Via del.icio.us]

A restaurant critic's checklist

Last week, Nicole posted about San Francisco Chronicle food editor Michael Bauer's new food blog, Between Meals. If you haven't already, by all means check out his post about the factors he takes into consideration upon reviewing a restaurant. Whether you're a fledgling restaurant critic, an involved diner or just someone who wants more insight into the mind of a food writer, Bauer's list is a great glimpse. It should also serve as a helpful reminder to restaurant staff, especially the front of the house, that in many cases, not a single detail goes unnoticed.

[Via Amuse-Bouche, which was equally fond of Bauer's post.]

Tip of the Day

They call it stainless steel. But your once-shiny knives, bowls and pots end up with greasy, yellowy splotches. What gives? And what to do?

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