Thursday, February 2, 2012

A slize of Brooklyn!


Sorry I didn't post yesterday but we had a full day of shooting and I was involved in most of the shots so I couldn't go in the back to blog.

We had a trunk show which is basically a party where a designer shows off her new dresses and the customers come in to see the spring line and put in their orders for those things that we make limited numbers of so they can secure a piece. Now we have had many trunk shows in the store and it is pretty much a well oiled machine. Of course the show had to change it.

The first thing they did was they got an actual trunk. It was a huge steamer trunk that was in the antique store on the corner of my house where we buy antiques and knick knacks all the time for the store. So they decide I should go down the street to get the trunk. As we are walking down Court St they call on the walkie talkie to ask if the trunk is ready at the store. They go "No it is back in the office." Why was I going to buy it when I already had it? Another well organized scene right. So they scream for the PA to come running down the street with it. They stop me a block away from the store and set up the scene in the antique store.

The PA choocth comes running down the street and the fucking trunk is enormous. I go "There is no fucking way I can carry that with my fucking wagon." So we set it up that the store lends me a handtruck to push it up the street.

We do a little piece of business in the store and I start pushing it up Court St. I go to the segment producer guy "Are we under any time constraints." Once I explain what "constraints" mean (TV people aren't very bright) they tell me we have tons of time. So I go "Shouldn't I do what I normally do?" "Of course you should." "Great we are getting some fuckin' pizza."

Normally I take any chance I can to sneak a piece of pizza when the wife can't see me doing it as she is always after me to cut down. So we pull in front of "World Pie" and I leave the hand truck outside and walk in and order a slice. The Mexican dude puts it in the oven to heat up as the producer runs around getting everyone to sign a release as they will be on camera. You see I thought it would be comical me juggling a hot slice of pizza while I am pushing this enormous trunk down the street. And it was pretty funny.

So the slice is ready and the guy puts it on the counter on a paper plate. The producer goes "Wait don't start eating yet the camera isn't ready." I go "Fuck that I'm hungrey. I can order another slice dude. Relax yourself. This is a pizza store. There is a lot of fucking pizza."

So we set it up and we get the scene and it looks great.

Writer, producer, pizza eater. I am a triple threat baby.

97 comments:

The Dude said...

I hope they are paying you well. First, for the aggravation, second, because I want to borrow your Porsche.

Carry on...

Anonymous said...

Where's the sausage, mushrooms, onions,green peppers , olives, pepperoni? That pizza looks a bit sad.

Trooper York said...

You can't have all that stuff on a piece of pizza you are eating as you are juggling a giant trunk on a handcart.

Plus I love a plain neopolitan margherita slice. Just mozzarella and sauce. Plain. Tasty. Just what you can gobble down as you walking down the two blocks before you get to the store.

Titus said...

The true test of a real and excellent slice of pizza is just cheese.

On the East Coast the cheese slice rules.

Everywhere else they put a bunch of toppings on and you are unable to enjoy the perfect sauce/cheese/crust ratio. So important in a slice.

I only order cheese slices.

tits.

Anonymous said...

I like Chicago pizza best. Deep, filled with delicious love from the pizza kitchen. Not conducive to walking and eating at the same time though.

Michael Haz said...

I swear, if the slice came from Lombardi's I will levitate to your shop so we can grab a slice together for lunch.

Chip S. said...

I'm with you, Allie.

Flat pizza is something to eat when you're on your way home from a bar, stumbling down the street. That's why it's so popular among NYers.

Also, they need boxes with more surface area for a given amount of pizza, which is valuable to NYers cuz so many of them make their homes out of pizza boxes.

blake said...

Yeahhhhh. Neapolitan. Crusts out here are too thick.

ndspinelli said...

Do you fold it?

Darcy said...

Wow. That looks so good. I hardly ever eat pizza anymore and I miss it.

Next carb day, though. But after CPAC. I want to look good for CPAC.

I love pizza like Allie mentioned, though. With a bunch of stuff on it, especially pepperoni!

I made up my own kind of pizza that my "kid" loves. Throw all caution to the wind and try it if you don't mind the high fat and carbs:

Bake your favorite garlic bread until almost done. Take it out and add pizza sauce, cheese, and pepperoni. Broil the top of it.

Taste explosion ensues, trust me. ;-)

Hungry now.

chickelit said...

No way that beats homemade!

Not around my house at least.

chickelit said...

...especially pepperoni!

You should try it with deer cookies!

Mmm Mmmm Mmmm!

Darcy said...

Was that reply directed at me, Bruce?

If so: *pinch!*

lol

chickelit said...

You know what deer cookies are, right?

Darcy said...

No! What are deer cookies?

Am I walking into a trap? lol

chickelit said...

Sliced venison summer sausage!


Am I walking into a trap? lol

Never! (not you at least)

chickelit said...

We're still living off my son's kill last year.

The stuffed head should be arriving soon.

Darcy said...

Ooh. I would like that.

Titus said...

Folding it s a requirement.

tits.

Darcy said...

Uh. I mean the summer sausage.

Just to be clear. ;-)

chickelit said...

The summer sausage is too hard to fold.

Just sayin'

Titus said...

I'm talking about the pizza.

I don't care for sausage.

Chip S. said...

You carbophobes might be interested in the gluten-free deep dish pizza served up at Lou Malnati's in Chicago.

The "crust" is 100% sausage meat.

Really. I'm totally serious.

Darcy said...

Thanks for the tip, Chip! I need to get to Chicago soon.

Chip S. said...

I actually know a person of the female persuasion who managed to eat an entire one of those things at lunch.

Of course, she couldn't eat again for two days.

chickelit said...

Chip--sounds like she got stuffed!

Darcy said...
This comment has been removed by the author.
chickelit said...

Titus said...I don't care for sausage.

Quite the contrarian, aren't you? :0

Michael Haz said...

Any piza can be made low-carb. Just eat everything except the crust.

chickelit said...

Plus I love a plain neopolitan margherita slice.

I hear ya. When I lived in Zurich there was a pizza place across the street that only served pizza margherita, pizza caprese, and the like. Real puritans about their pizza. Of course the waiters all had slicked-back jet black hair.

Another time in Italy, I made the mistake of asking for "pizza con funghi" (actually it should be "pizza coi funghi" but whose the Italian grammar fascist around here)? Boy did I get dirty looks. "Go backa to fuckin' America if you wanta fungus on your pizza!"

Titus said...

But Michael the crust, if excellent, is the best part of the pizza.

tits.

Titus said...

Pizza with buffalo moz, delish.

Darcy said...

I agree, Titus. The crust is my favorite on practically everything. Pies. Yum.

I don't like regular bread crusts though. I eat the outside of a sandwich first just because I like to save the best for last. Always.

Titus said...

I am so excited about the Super Bowl.

The Pats and Madonna.

Pure heaven.

chickelit said...

So what I'm saying is that I'm with Darcy and Allie here regarding pizza toppings--and not with Titus.

chickelit said...

Titus said: Madonna

Wash your mouth out!

Skank at the Super Bowl?

Why?

Titus said...

I love my pizza New York style. Very thin. You can get wheat crusts now and I like them very much.

I don't care for Chicago style, though I will eat it.

It's too big to fit in my mouth and I am full after one slice.

My fav pizza is Santarpio's in East Boston. You get take out there and go into the kitchen where they are making it and call you bud. Very old school, the place is a dump and there is always a line out the door.

chickelit said...

Titus said...
I am so excited about the Super Bowl.

The Pats and Madonna.

Pure heaven.


Just lie back and think of New England until it's over, Titus.

Titus said...

Madonna said she is going to bring "the gay" to the Super Bowl.

Look out America!

chickelit said...

Titus said: Madonna said she is going to bring "the gay" to the Super Bowl.

You nailed it, Titus!

Michael Haz said...

In fact, I just made my comment ^ above lower carb just by removing a z.

Always concerned about my friends, I am.

Titus said...

Giselle has asked everyone to pray for the Pats to win the Super Bowl.

I am not much of a prayer but I have accepted her request and have prayed.

Now work it Pats.

Darcy said...

@Michael Ha! 'preciate that.

Anonymous said...

Michael said;

"Any pizza can be made low-carb. Just eat everything except the crust."
---------------------------------

That's exactly what I do.

Darcy, that garlic bread pizza sounds unbelievable, drool. I do make low carb pizza dough though it's not bad actually, not made with wheat flour. Then I pile on all the low carb toppings .

Anonymous said...

Chickie, I've had blue cheese on pizza, lottsa "funghi". I am most definitely going to check out the lowcarb pizza place in Chicago next time I go.

Also Chickie, Venison summer sausage is the only way I will eat venison, must be mixed with pork. Hungarian summer sausage is the best. A deli called Karl's Country Market in Germantown makes the best , never had better.

Anonymous said...

Is it bleu or blue?

chickelit said...

We had his deer processed up by La Crosse into steaks, chops, and sausage and then shipped on dry ice to CA. Cost a small fortune. Next time we'll get jerkey.

chickelit said...

Venison is good chili meat.

Michael Haz said...

Karl's Country Market .

Been there, mmmm'd that.

chickelit said...

I would never write bleu.

Anonymous said...

I did sneak ground venison into meatloaf and chili even spaghetti sauce , or meatballs, when I had a deer processed once at Karl's. My kids never knew the difference. A nurse friend' sons and hubby shot one too many deer, so they gave me one.

chickelit said...

A nurse friend' sons and hubby shot one too many deer, so they gave me one.

No tag?

Anonymous said...

I don't know anything about tags, but she had too many for her family, she had several sons.they delivered it to Karl's Country Market for me, ( which I was extremely grateful for) I sure wasn't going to haul a deer carcass in my Nissan.

Titus said...

Lodi Meat Market makes amazing deer sausage.

Very old school meat market. Been around forever.

Lodi is home to Susie The Duck, who I believe may actually be dead.

We are so Wisconsin.

I don't care for deer steaks but I love deer sausage and deer jerky.

chickelit said...

Cost a small fortune. Next time we'll get jerkey.

I meant the shipping cost a small fortune. The processing was actually quite reasonable. Jerky is dry and light and doesn't require dry ice. But is was his first deer and I promised him whatever he wanted.

Anonymous said...

Aw, you're a very nice Dad, Chickie.

Titus said...

My dad hunts white tail deer and Wisconsin and Mule Deer in Montana.

Big hunter.

And he has a fag son.

And still loves me.

He's the best.

tits.

chickelit said...

The Dells near Lake Wisconsin is home to The Ducks.

We are so Wisconsin.

I'll bet Troop hates this.

Anonymous said...

Titus , you have a great Dad!

Anonymous said...

I feel like breaking into "On Wisconsin"!

chickelit said...

Whoops! I wrote h-a-t-e

Where is rcommal?

chickelit said...

My dad hunts white tail deer and Wisconsin and Mule Deer in Montana.

Forget about hunting deer in California. Tags are doled out county by county and there's a lottery in San Diego county. This means you buy a license with no tag and take your chances. In Wisconsin, they sell you a license and you get two tags, automatically.

ndspinelli said...

On my way out to San Diego I stopped in Ruidoso, NM. Had a superb elk dinner @ the Apache Inn of The Gods Hotel/Casino. Served w/ an Indian corn succotash. The elk was killed on the reservation..medium rare in a wine reduction. They've come a long way since Geronimo!

Titus said...

I have never seen a deer hunter or a deer in Massachusetts.

Although, I guess there was some deer hunting season and a state trooper shot another state trooper this year.

Titus said...

Let's chant Varsity and all hold up our arms.

Anonymous said...

Ok Titus me and you, VARSITY!!

chickelit said...

Titus said...
I have never seen a deer hunter or a deer in Massachusetts.

Aren't guns illegal in MA? Except for the gendarme, of course.

chickelit said...

I am so down with Ted Nugent when it comes to guitars and guns.

chickelit said...

I saw Ted open open a show for Aerosmith at the Dane County Memorial Coliseum in 1975. I was right up front. He opened with this song

chickelit said...

Allie Oop said...
Aw, you're a very nice Dad, Chickie.

Thanks, Allie. I don't hunt, but it runs in the family. My brother (who got the gene) actually took him and my nephew. My son inherited the hunting gene and I have never tried to suppress it in him.

chickelit said...

I love the last comment in that Nugent video:

while some of you argue about politics, I'm gonna think about camaro's, smoky pool halls, and cheap bars.

AllenS said...

Yes, I'll have a large sausage, pepperoni and mushroom.

Tell the producer to push the fuckin cart, you're eating pizza. Put some stuff on it.

Michael Haz said...

This thread about pizza has about 20 more comments than Blogger Lady's thread about Perry Como.

Chuck said...

You haven't lived until you had a neopolitan style pizza baked with lard on top!

Chip S. said...

How long can you expect to live after eating it?

chickelit said...

This thread about pizza has about 20 more comments than Blogger Lady's thread about Perry Como.

That's only because I'm role playing Shiloh today. Just trying to push the thread.

Chip S. said...

But shilol pushes them into a ditch.

chickelit said...

Chip S. said...
How long can you expect to live after eating it?

Mangiare napoli poi morire

chickelit said...

Chip S. said...
But shilol pushes them into a ditch

I didn't mean there but rather here. But he is pretty worthless other there.

chickelit said...

@Chuck: Are you part of the crew filming the show?

Chip S. said...

Last time I heard that it had "merda" in place of "napoli."

chickelit said...

"See Naples and then die" took on a whole new meaning in the 20th century.

blake said...

Pretty sure gluten-free isn't low carb.

It's just...gluten-free.

I'm not sure that gluten's bad for people in general (as opposed to those who have Celiac, specifically).

That Neapolitan slice is gonna be pretty low carb just on the basis of that super thin, yummy, yummy crust...

Unlike Chicago style.

Anonymous said...

Blake, Gluten free can be low carb. I use a bake mix consisting of almond flour, oat flour and coconut flour. It is low carb and gluten free. A pizza made with a meat crust , would be both Gluten free and low carb.

Read the book by Milwaukee cardiologist, Wheat Belly, you may change your mind about our modern day gluten and the effects of genetic manipulation of wheat.

Anonymous said...

Dr.Davis Wheat Belly site

Chip S. said...

blake, I get what you're saying. The unreported part of my original story was that I urged my friend to try her first Chicago pizza, and she said she'd love to but it would have to have a gluten free crust.

When I asked the good folks at Malnati's, they recommended their sausage-crust special. Cleared the "gluten-free" bar by a lot.

Anonymous said...

I only eat the "innards"of a Chicago pizza. Never the crust.

Chip S. said...

I prefer those crusts to thin ones. The bottoms, not the edges.

blake said...

To clarify, I'm saying "gluten free <> low carb". In fact, it's almost definitionally not, in any sensible sense.

Would you say butter is gluten-free?

It =is=, right? But it's like saying butter is sugar-free or fat-free or caffeine-free. Or petroleum-free.

One doesn't expect butter to have gluten in it in the first place. Not that marketers don't pull stuff like that all the time, labeling things like sugarpackets as "fat and cholesterol free!"

What I'm gettin' at is that low carb things are not necessarily gluten-free, and gluten-free things are not necessarily low carb, and given that gluten is found in starchy products, something that just says "gluten-free" is probably, in fact, high-carb.

There is, of course, overlap, particularly at different levels of description. If I made potato chips out of carboard, I'd say "low-carb chips!" because chips are typically high-carb.

If I were making pizza out of cardboard, I'd say "low-carb, gluten-free pizza" because 'za tends to be both high in carbs and gluten.

Wheat Belly is on my reading ilst, I'm pretty sure but I'll check out that site.

blake said...

As an aside, when I'm low-carbing, I avoid gluten by virtue of avoiding wheat, just from a nutritional standpoint. I regard all the "white devils" as nutrient free, so if I'm not splurging I take the view that I can't afford the empty calories.

Anonymous said...
This comment has been removed by the author.
Anonymous said...

Splendid Lowcarbing

Lowcarb and Gluten Free Bakemix recipe

This lady has written several lowcarb cookbooks, she has both gluten and gluten free bake mixes, lowcarb. She is moving toward using only the gluten free bake mixes. The second link is the bake mix I use, I make muffins, breads, cookies, cakes, pizza crust, buns for hamburgers or sandwiches, and biscuits. I still don't eat a lot of even this lowcarb gluten free stuff. Just don't crave sweets baked stuff anymore.

If you are wondering where to buy these flours I have links to online shopping sites I use, shipping prices very low, let me know if you want me to post the links.

Anonymous said...

Splendid Lowcarbing The main site, she has by far the best lowcarb recipes around the Lowcarb community.

Ruth Anne Adams said...

Titus: I want to know who you'd be cheering for if the Packers played the Patriots.

~~~

Var-sity! Var-sity!
U-rah-rah! Wisconsin!
Praise to thee we sing
Praise to thee our Alma Mater
U-rah-rah, Wisconsin!


I moved to Wisconsin in 2nd grade and my very elderly music teacher taught us that in music class, with the arm wave [start on the right!]. My father was LIVID. It was right after the bombing on campus and the refrain was 'no kid of mine is ever gonna' go to that hippie school' or words to that effect.

20 years later, I had a JD from it and he had season tickets to the Badgers.

TTBurnett said...

Michael Haz said...
This thread about pizza has about 20 more comments than Blogger Lady's thread about Perry Como.


But at least you can be sure the ones you see about Perry Como are in good faith.

blake said...

Comments about pizza are ALWAYS in good faith.

Some things still are sacred.

nesithusm said...

f2f12j3s99 p0p11j8h18 u1h27c9l21 s5h07w1e46 p4l48h9h09 n0q76c9w72