+1
I grew up in NY and lived/travelled around many parts of the northeast. I used to commute 30mins north out of NYC when I was a working man. I have also visited places like Yosemite and have driven down the pacific coast highway. I can honestly say that I would put the fall colored leaves of October in the Hudson Valley as well as NY State Apple picking season up against anything the west coast has to offer.
Change is a good thing...
We visited Rhode Island in the fall of last year and I was blown away that areas like that actually exist. February might be a different story though
February is brutal in Rhode Island, but summer is simply too awesome.
Pre kids, pre full blown adulthood - Newport Rhode Island was our quick weekend destination..
Witpro written all over ya!
February is brutal in Rhode Island, but summer is simply too awesome.
Pre kids, pre full blown adulthood - Newport Rhode Island was our quick weekend destination..
Absolutely stunning. I'd go back in a heartbeat
Me too...but only for the pizza and seafood. Pizza SUCKS out here in the West. Water is all wrong.
So the key to good pizza is the water? Here I thought it was the cardboard box all along...
Water is all wrong here - too alkaline and too much calcium. East coast water is what you need. Flour used to make the dough is also not right out here. There is (was) a pizza place in Cali just before Camp Pendleton in San Clemente that “claimed†to import water and flour from the east coast to make their pizzas. I never tried the place but I was tempted...each slice cost $20![]()
He’s on the right track, the nyc bagel can’t be duplicated either. I think Modern Marvels did an episode and credited New York’s limestone aquifers.. I just can’t remember..
Anyway nyc thin pie & that magical orange grease.. mmmm
& uncle tony never visits without paying his bagel tax.. I need to invite him soon!!
Limestone Aqua-furs...yeah, we usta give doze to tuff-guys all the time...a little Portland cement, some water, stick da guy in forms until it dries...ya know whad I mean paisan??
Oh, wait, that wasn’t supposed to come out that way ....
I probably shouldn’t mention this as may be deemed cause for institutionalization.
- in a crazy pizza phase I was using distilled water & OO semolina flour to make the dough then firing on my kamado.
I respect you more now for admitting that ...
Then I will also confess, I would pulse vacuum seal the dough, despite risking a yeast fail.
- to keep minimize air contact time with the distilled water until I got it in the 700+ grill.. in retrospect, it was a dark time in my life... & surely an over pondered & futile protocol.
But man oh man those pies!! Fahgedbodit!
I was just sent a picture of two Olive trees in the backyard so I guess that solves that dilemma. Hopefully no regrets!
That makes me sad....
It'll be beautiful... And Moon valley did not profit off the purchase