Author Topic: Baltimore: PG Hampden  (Read 10548 times)

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Offline norma427

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Re: Baltimore: PG Hampden
« Reply #60 on: July 03, 2013, 02:01:21 PM »
I'd be there for sure!

Me too Diana if Steve also comes.  I sure don't like driving in big cities by myself. 

Norma
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Offline Chicago Bob

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Re: Baltimore: PG Hampden
« Reply #61 on: July 03, 2013, 02:14:46 PM »
Me too Diana if Steve also comes.  I sure don't like driving in big cities by myself. 

Norma
If Ev can't make it you ride with me Norma.  :)
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Offline norma427

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Re: Baltimore: PG Hampden
« Reply #62 on: July 03, 2013, 02:20:09 PM »
If Ev can't make it you ride with me Norma.  :)

Bob,

Thanks, but I don't even like to drive around the beltway around Baltimore.  I have done that it and can be quite confusing.  I did become lost different times and that was when my memory was sharper.

Norma
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scott123

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Re: Baltimore: PG Hampden
« Reply #63 on: July 03, 2013, 03:30:25 PM »
Kelly has some very unique, inventive, and inspiring pies on there. Some really cool combinations I've never thought to try!

Best names ever!  Come on, "Stinger Bell?" "The Cheek Corea?" A Peter Frampton reference? Fantastic! I know it's not a competition, but, if it was, I think Kelly would nudge out Paulie for the top spot for dish naming creativity.

Offline jeffereynelson

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Re: Baltimore: PG Hampden
« Reply #64 on: July 03, 2013, 03:40:34 PM »
Best names ever!  Come on, "Stinger Bell?".

I just started watching a few weeks ago and I am in season 3 right now. Awesome show.

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #65 on: July 03, 2013, 05:15:25 PM »
Best names ever!  Come on, "Stinger Bell?" "The Cheek Corea?" A Peter Frampton reference? Fantastic! I know it's not a competition, but, if it was, I think Kelly would nudge out Paulie for the top spot for dish naming creativity.

Sorry to burst your bubble Scott, but The Cheek Corea is from Paulie's menu in Greenpoint.

Paulie came up with the name of Hampden Comes Alive . Stinger Bell was from Jay Jerrier given in the comment section of a Slice thread about the Hampden location. So, I gots nothing........for now. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #66 on: July 03, 2013, 05:17:17 PM »
I just started watching a few weeks ago and I am in season 3 right now. Awesome show.

No show has tried to tackle such vexing social issues with the ambition of The Wire....or with as much success.

After having watched all of the seasons three times now, I can say without hesitation that is is the greatest show on TV. Ever. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline deb415611

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Re: Baltimore: PG Hampden
« Reply #67 on: July 03, 2013, 05:29:08 PM »
Menu looks great Kelly.  Fingers crossed that you are up and running around the 25th of August when I'll be in Baltimore.

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Re: Baltimore: PG Hampden
« Reply #68 on: July 03, 2013, 08:48:43 PM »
This would allow for the potential to operate the second oven at a lower temperature (600s) for square/sicilian pizzas. We'll have to wait and see if there are any slow nights and also take into account any increasing demand for square pies, once they are offered. It's nice to have some flexibility by having two ovens.

If you do end up using the Ferrara in the 600s, I would definitely talk to Frank over at Vesta, since Ferraras are notoriously finicky (floor recovery issues) at lower temperatures.

Offline TXCraig1

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Re: Baltimore: PG Hampden
« Reply #69 on: July 03, 2013, 08:55:36 PM »
If you do end up using the Ferrara in the 600s, I would definitely talk to Frank over at Vesta, since Ferraras are notoriously finicky (floor recovery issues) at lower temperatures.

Interesting, Omid noted that he thought the floor of the Acunto looked much thicker than the Ferrara at Bruno.
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Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #70 on: July 03, 2013, 10:44:25 PM »
Interesting, Omid noted that he thought the floor of the Acunto looked much thicker than the Ferrara at Bruno.

The Ferrara ovens are 13.5" from cooking surface to bottom of the oven and the Mario Acunto Classico ovens are 13.77" from cooking surface to bottom of the oven.

Virtually identical in height/floor depth.

--K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #71 on: July 03, 2013, 11:14:12 PM »
Out of curiosity, I looked at a few ovens where specification sheets are available.

Depth/Height from cooking surface to bottom of oven:

13.77"  Mario Acunto, Classical Series. What Craig has in his garage.
13.50"  Stefano Ferrara, M120 through M140 ovens
11.50"  Woodstone, Mt. Baker & Mt. Rainer ovens
  9.00"  Gianni Acunto, Models 4 through 5 1/2 Palms
  7.00"  Marra Forni, Napoli Series Model 150
  6.75"  Earth Stone, Model 130-PA
  6.00"  Valoriani, Mugniani series
  6.00"  Forno Bravo, Napoli series, Modena 2G series, Professionale 110 oven

EDIT: The Ferrara ovens have gone through some changes recently. The shape of the exterior of the oven is clearly different and can be seen when looking at the oven at Paulie Gee's in Greenpoint and the ovens I have being shipped to me (with the Greenpoint model being more rounded above the entrance to the refractory chamber). The shelves are also different, with the tubular supports and circular platters to hold plates being replaced by a more streamlined shelf.

The oven at Pizzeria Bruno is the older model. I am not certain if the depth of the floor has been increased in the newer Ferarra models.....if it has then that may be why Omid thought he saw a noticeable difference in floor depth between Craig's oven and the (older) Ferrara model at Bruno,

This ignores the materials used to make up the cooking surface or biscotto and what is used for the insular materials below the cooking surface, which are of course vital factors as well. --K
« Last Edit: July 03, 2013, 11:20:45 PM by pizzablogger »
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizza dr

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Re: Baltimore: PG Hampden
« Reply #72 on: August 01, 2013, 01:56:10 AM »
Hey Kelly

How are things progressing?  Would love to see some pics if possible. 

Scot

Offline norma427

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Re: Baltimore: PG Hampden
« Reply #73 on: August 01, 2013, 07:10:16 AM »
Hey Kelly

How are things progressing?  Would love to see some pics if possible. 

Scot

Scot,

I am not Kelly, but if Paulie Gee's Hampden facebook page is looked at, it can be seen what Paulie Gee posted on the right side. 

In Memorial: The beautiful, hand-made wood fired ovens we ordered finally made it to the USA....but were damaged during the voyage from Italy and are not usable. 

We will not be deterred.

https://www.facebook.com/PaulieGeesHampden

:(

Norma

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Offline slybarman

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Re: Baltimore: PG Hampden
« Reply #74 on: August 01, 2013, 09:46:04 AM »
Scot,

I am not Kelly, but if Paulie Gee's Hampden facebook page is looked at, it can be seen what Paulie Gee posted on the right side. 

In Memorial: The beautiful, hand-made wood fired ovens we ordered finally made it to the USA....but were damaged during the voyage from Italy and are not usable.

We will not be deterred.

https://www.facebook.com/PaulieGeesHampden

 :(

Norma


That has to hurt when you have carrying costs on the property.

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #75 on: August 08, 2013, 02:53:21 PM »
Scot,

I am not Kelly, but if Paulie Gee's Hampden facebook page is looked at, it can be seen what Paulie Gee posted on the right side. 

In Memorial: The beautiful, hand-made wood fired ovens we ordered finally made it to the USA....but were damaged during the voyage from Italy and are not usable.

We will not be deterred.

https://www.facebook.com/PaulieGeesHampden

:(

Norma

That's me putting all that gibberish on the FB page. :)

Thanks Norma. --K
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzablogger

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Re: Baltimore: PG Hampden
« Reply #76 on: August 08, 2013, 02:53:32 PM »

That has to hurt when you have carrying costs on the property.

+1
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline Chicago Bob

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Re: Baltimore: PG Hampden
« Reply #77 on: August 08, 2013, 03:40:26 PM »
If you are close to opening maybe you can do some sort of preview that would generate free media. Wine tasting with struggling artist gallery show or something like that maybe?
"Care Free Highway...let me slip away on you"

Offline dhorst

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Re: Baltimore: PG Hampden
« Reply #78 on: August 08, 2013, 03:42:26 PM »
Well, I'm wishing you the best, Kelly.  Are the ovens going to be repaired or replaced, if you don't mind my asking? 
I've already checked out hotels in the area, for when you do open, so I can come and experience PG Hampden.  I hope all will run smoothly in the near future.

Diana

Offline R2-Bayou

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Re: Baltimore: PG Hampden
« Reply #79 on: September 11, 2013, 04:48:14 PM »
I just relocated from Portland to DC. I'm really looking forward to checking out the spot!!
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