Comments on: Crust Differential https://www.saltshaker.net/20210402/crust-differential Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 28 Aug 2023 17:31:56 +0000 hourly 1 https://wordpress.org/?v=7.1 By: Roamin’ the Romans – SaltShaker https://www.saltshaker.net/20210402/crust-differential#comment-272307 Mon, 28 Aug 2023 17:31:56 +0000 https://www.saltshaker.net/?p=31955#comment-272307 […] crust and toppings to the “Sicilian” or “grandma” style at a place like Pizza Paradiso, or the Calbrian style (which I haven’t visited yet) at Ipolitana. At Scrocchiarella, […]

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By: dan https://www.saltshaker.net/20210402/crust-differential#comment-267999 Sat, 03 Apr 2021 13:27:49 +0000 https://www.saltshaker.net/?p=31955#comment-267999 In reply to Ken Sternberg.

It was just such a strange texture for a pizza crust it was almost a shock.

We’ll see how that normality feel holds up as we move into cooler and then colder weather and can’t eat outside anymore. Plenty of people will still go out to eat, I just don’t know if I’ll be one of them. At least until we get vaccinated. For me that looks to probably be sometime in late May or early June at the earliest, for Henry it could be July or August. And that will depend on if we even get enough vaccines here.

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By: Ken Sternberg https://www.saltshaker.net/20210402/crust-differential#comment-267996 Fri, 02 Apr 2021 14:05:00 +0000 https://www.saltshaker.net/?p=31955#comment-267996 My! The pizza at the first place just looks plain odd. No surprise that it didn’t taste great, or unlike a cracker. Glad to see life in BA looking more normal. Stay safe, Dan

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