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Hello Everyone. I finally got around to posting!


PowerPop72

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Pizza is a great choice here in New Haven...Home of the perennial nation pizza voters #1 ranked pizza in the U.S. (FrankPepe’s) followed by another at #7 (Sally’s) and another at #11 (Modern)...

Can’t go wrong here for

1. Frank Pepe's, New Haven, Conn. (White Clam)

If you want to discuss the loaded topic of America's best pizza with any authority, you have to make a pilgrimage to this legendary New Haven pizzeria. Frank Pepe opened his doors in Wooster Square in New Haven, Conn., in 1925, offering classic Napoletana-style pizza. After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot," next door to the larger operation). Since its conception, Pepe's has opened an additional seven locations.

What should you order at this checklist destination? Two words: clam pie ("No muzz!"). This is a Northeastern pizza genre unto its own, and Pepe's is the best of them all — freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano and grated parmesan atop a charcoal-colored crust. The advanced move? Clam pie with bacon. Just expect to wait in line if you get there after 11:30 a.m. on a weekend.

7. Sally's Apizza, New Haven, Conn. (Tomato Pie)

Sally's Apizza is a New Haven classic, operating from the same location where they opened in the late 1930s in New Haven's Wooster Square. Their pizza is traditionally thin-crust, topped with tomato sauce, garlic and "mozz." The pies look pretty similar to what you'll find down the street at Frank Pepe, which any New Haven pizza believer will note is because the man who opened Sally's is the nephew of the owner of Pepe. The folks at Sally's will be the first to tell you that Pepe makes a better clam pie, but their tomato pie (tomato sauce, no cheese), well, they have the original beat there.

11. Modern Apizza, New Haven, Conn. (Italian Bomb)

Established in 1934 as State Street Pizza, Modern's coal-fired brick oven puts out pizza in the same thin-crust style. It's likely that you'll hear it spoken about as the place "the locals go instead of Pepe's and Sally's." That may be so. The atmosphere is great — wood paneling, friendly servers, a clean feeling — but it doesn't play third-string just because it's not on Wooster. Modern's pies are a little topping-heavy with less structural integrity. Given the focus on toppings, the iconic Italian Bomb is the pie to try: bacon, sausage, pepperoni, garlic, mushroom, onion and pepper.

https://www.google.com/amp/s/amp.usatoday.com/amp/3785309

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35 minutes ago, Raspbernie said:

Here in Delaware, all of the pizza sucks. Enjoy it if you can get it!

A relative of mine that owned a bakery in Brooklyn always said that success or failure of anything baked depended on the water. He said New York in general, and Brooklyn in particular, had the best water for his baked goods, including the pizza he sold from a window on the sidewalk (you could just walk up to the window and get pizza without needing to enter the store). Maybe Raspbernie could investigate the opportunity to make really good pizza by importing Brooklyn water? It could crush the competition!

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Welcome to the board, PowerPop72. Great posts to start—looking forward to more.

PS: Impressive sound system, per another thread I just saw.... Meant to comment on that one. 

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I scoured the internet and found pictures of my first real hi-fi audio components. The power amp, pre-amp and tuner were hand-built from kits by myself. The Garrard turntable was more form than function... a good-looking unit with so-so performance, clumsy tone-arm. The speakers were first-generation Dynaco A-25's, which were made in Denmark by Bang & Olufsen and were the fantastic bargain of the time. The Dynaco pre-amp, amp and tuner were all vacuum tube units and were fabulous performers for the bargain prices. Dynaco audio products were affectionately known by audiophiles as "the poor man's McIntosh". Not bad for a 16-year old kid washing and waxing big American cars at the local Cadillac used car lot to support his habit!

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On 3/15/2022 at 12:32 PM, PowerPop72 said:

A relative of mine that owned a bakery in Brooklyn always said that success or failure of anything baked depended on the water. He said New York in general, and Brooklyn in particular, had the best water for his baked goods, including the pizza he sold from a window on the sidewalk (you could just walk up to the window and get pizza without needing to enter the store). Maybe Raspbernie could investigate the opportunity to make really good pizza by importing Brooklyn water? It could crush the competition!

I have heard the same thing about Brooklyn's water.  A friend who grew up in Westchester County told me about the 100+ year old aqueduct system that supplies the water from the Catskills. 

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On 3/15/2022 at 11:30 PM, PowerPop72 said:

Thank you, LC. High End audio is a terminal disease I have had since age 14 when I built my first Dynaco vacuum tube power amplifier... a model Stereo 70.

We love music nerds and audiophiles! Welcome - happy Pi Day (almost a week later)! You'll fit in well here! 🙂 

I grew up with the benefit of my dad being an audiophile. In the 1970's, I'm pretty darn sure we were the ONLY family for miles around that had a quadrophonic system in our living room, with my dad having mounted an antenna on top of the house to draw in the FM radio signals from Chicago that might have actually broadcast in quadrophonic! 🤓

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