Scott, my trip was more sweet than bitter.
My wife has a girlfriend out there and wants to go back there and party it up with her in the near future, so who knows.
I also ate at POMO's and Grimaldi's. My friend has eaten at Bianco's about 8 times. She described the crust in much detail to me and compared it in great detail to the crust at POMO's. I actually wasn't too disappointed in missing it this time. There's always next time.
As far as how long he mixes for, we may never know unless someone actually nuts up and ask him. But I can tell you this though. You can not get a dough to oxidize like that from a few minutes of kneading.
Yes I should have talked to Horrachio more but he was there for his paycheck I think. And when the master was coming, Horrachio took off. And then I was like...."oh crap, what do I ask him?!? OK don't ask for the secret recipe...don't ask for the secret recipe."
Maybe we should start a list of questions to ask Chris Bianco next time someone meets him. lol. You could just come to Chris as a represetative of the PM forum, that way Chris won't choke you out.