Author Topic: What I've been up to.  (Read 19261 times)

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Offline pizzablogger

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Re: What I've been up to.
« Reply #150 on: November 08, 2011, 02:22:55 PM »
Matt, would ownership have an issue with me using these photos in the short, Openings update on Slice?

The multishot of the joint would be used for sure and likely the only picture.

The shot of you mugging in front of the oven may be used...either separately or scaled smaller to take the place of the oven in the multi-shot picture.

Thought I would run it by you before posting the article. Thanks --K
« Last Edit: November 08, 2011, 02:45:03 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell


Offline Matthew

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Re: What I've been up to.
« Reply #151 on: November 08, 2011, 03:03:32 PM »
Matt, would ownership have an issue with me using these photos in the short, Openings update on Slice?

The multishot of the joint would be used for sure and likely the only picture.

The shot of you mugging in front of the oven may be used...either separately or scaled smaller to take the place of the oven in the multi-shot picture.

Thought I would run it by you before posting the article. Thanks --K

We would be honored. Thank you! 

Matt

Offline dellavecchia

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Re: What I've been up to.
« Reply #152 on: November 08, 2011, 03:08:35 PM »
Matt - You were meant to be in front of that oven.

John

Offline Matthew

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Re: What I've been up to.
« Reply #153 on: November 08, 2011, 04:32:01 PM »
Matt - You were meant to be in front of that oven.

John

Thanks John!

Offline pizzablogger

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Re: What I've been up to.
« Reply #154 on: November 08, 2011, 04:46:00 PM »
That crooked oven makes me tippy!  :P

Matthew Avatars:
« Last Edit: November 08, 2011, 04:47:40 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Matthew

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Re: What I've been up to.
« Reply #155 on: November 09, 2011, 06:37:28 AM »
That crooked oven makes me tippy!  :P

Matthew Avatars:

Very cool.  Thanks K.

Matt

Offline norma427

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Re: What I've been up to.
« Reply #156 on: November 09, 2011, 08:10:02 AM »
Matt,

I told Meredith awhile ago at Slice, that you deserve to be the next Pizza Obsessive.  :pizza: :pizza: You sure deserve that “Title” now and before.  I knew you would go far from all the details you paid attention to in your pizza making skills!   :chef: ;D

Norma

Offline Matthew

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Re: What I've been up to.
« Reply #157 on: November 09, 2011, 10:48:53 AM »
Matt,

I told Meredith awhile ago at Slice, that you deserve to be the next Pizza Obsessive.  :pizza: :pizza: You sure deserve that “Title” now and before.  I knew you would go far from all the details you paid attention to in your pizza making skills!   :chef: ;D

Norma

Thank you Norma.




Offline Matthew

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Re: What I've been up to.
« Reply #160 on: November 10, 2011, 10:58:42 AM »
I must admit, I was pretty pissed off with yelp as they filtered all but 2 of our 5 star reviews.  I was ready to remove ourselves from Yelp until I read this review. Hopefully a review from someone with 500 reviews will remain unfiltered!

http://www.yelp.com/biz/7-pizzeria-enoteca-oakville

Matt
« Last Edit: November 10, 2011, 11:01:58 AM by Matthew »

Offline Aaron

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Re: What I've been up to.
« Reply #161 on: November 10, 2011, 11:25:48 AM »
I see a roadtrip from Brantford to Oakville in the near future.Restaurant + pies look amazing.
Aaron
P.S I will bring pizza friend for this trip.

Offline Matthew

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Re: What I've been up to.
« Reply #162 on: November 10, 2011, 11:33:52 AM »
I see a roadtrip from Brantford to Oakville in the near future.Restaurant + pies look amazing.
Aaron
P.S I will bring pizza friend for this trip.

Sounds great; I Look forward to meeting you.

Matt

Offline Pizza Napoletana

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Re: What I've been up to.
« Reply #163 on: November 10, 2011, 11:47:31 AM »
I must admit, I was pretty pissed off with yelp as they filtered all but 2 of our 5 star reviews.  I was ready to remove ourselves from Yelp until I read this review. Hopefully a review from someone with 500 reviews will remain unfiltered!

http://www.yelp.com/biz/7-pizzeria-enoteca-oakville

Matt

The maestro at work!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Matthew

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Re: What I've been up to.
« Reply #164 on: November 11, 2011, 06:59:22 AM »
A couple of pizza's from last night

Offline Matthew

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Re: What I've been up to.
« Reply #165 on: November 11, 2011, 08:02:59 AM »
The maestro at work!

I didn't realize how serious I was.  Man, I've got to loosen up. ;)

Matt

Offline thezaman

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Re: What I've been up to.
« Reply #166 on: November 11, 2011, 08:34:19 AM »
very nice , they look delicious.!!


Offline widespreadpizza

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Re: What I've been up to.
« Reply #167 on: November 11, 2011, 09:30:49 AM »
Nice,  theres those micro blisters,  guessing that oven was running hot!  They look amazing Matt.  -Marc

scott123

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Re: What I've been up to.
« Reply #168 on: November 11, 2011, 07:21:06 PM »
I didn't realize how serious I was.  Man, I've got to loosen up. ;)

Matt

Are you really being too serious or are you just in the 'zone?'  I think that the ability to focus with a substantial degree of intensity is a highly admirable trait in a pizzamaker. Leave the joviality to guys like Paulie Gee.

Offline Matthew

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Re: What I've been up to.
« Reply #169 on: November 12, 2011, 06:28:52 AM »
Larry & Marc,
Thank you very much!  I run the oven in the low-mid 900's.

Matt

Offline Matthew

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Re: What I've been up to.
« Reply #170 on: November 12, 2011, 06:43:36 AM »
Are you really being too serious or are you just in the 'zone?'  I think that the ability to focus with a substantial degree of intensity is a highly admirable trait in a pizzamaker. Leave the joviality to guys like Paulie Gee.

Scott,
It's the latter of the two.  I am in nature a very focussed person.  That photo was taken during the rush & the only thing on my mind was to put out all those pizzas with the same care & respect as if we were only doing 1.  The young man beside me is an experienced sous chef with excellent expediting skills, he's progressing quite nicely and he will eventually be in charge of the pizza so that I can concentrate on the operations.  His big test will be next Friday when he's on his own because I will be out of town.

Matt
« Last Edit: November 12, 2011, 06:45:47 AM by Matthew »

Offline thezaman

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Re: What I've been up to.
« Reply #171 on: November 12, 2011, 09:43:31 AM »
  matt, you are so focused that if you burnt my pizza to a crisp i would not tell you to your face that i was not happy :-D . that was a joke o.k. after your yelp rant i decided to look up my joint,well i am glade i do not go on yelp much.there were three reviews that didn't show up and i had to sign up to see them.one said a wait staff was standing on tables to change bulbs,shoes on, not sanitizing .i wish i could be 100 percent sure that didn't happen but i can't. i feel that i have to baby sit a lot, and what i feel is a common sense is not viewed that way by some employees. frustrating  :( . there is a cleveland chef that writes a blog defending his restaurant against some of the bloggers reviews. it is not fair that someone can just rip a restaurant apart and be nothing more that a self proclaimed foodie.if i can find it i will forward the link.unfortunately you will not make everyone happy all you can do is make that a goal.
« Last Edit: November 12, 2011, 09:49:20 AM by thezaman »

Offline thezaman

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Re: What I've been up to.
« Reply #172 on: November 12, 2011, 09:50:08 AM »

Offline Tman1

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Re: What I've been up to.
« Reply #173 on: November 17, 2011, 08:49:40 AM »
I was in Ontario (Niagara Falls) a month ago, but I couldn't justify the time needed to come up to try some pizza due to the short duration of my trip.. you may not have been open yet then too. I have indicated to my relatives and friends they should try the place in they want some authentic pizza. It's a bit of a commitment for those who don't know what they are missing, but maybe it'll push some extra biz your way.


I am curious.. I have a friend who works for Cargill (flour division no less) and has been getting me some different types of flour (score!!). The last bag he got me was from Etobicoke and Horizon Milling. It doesn't say 00 on it, but it's a copycat (he gave me a data sheet for Pivetti 00 which I think it's based on/after). I used it last week and thought it did well.. however, my experience is limited with it. Is it something you've tried?

Anyways, good luck!!

Offline Matthew

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Re: What I've been up to.
« Reply #174 on: November 17, 2011, 05:58:01 PM »
Robin Hood is just a regular commercial Canadian flour; there's much better flour out there.  It's a tipo 1 not a 00.

Matt


 

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