Buffalo716
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Posts posted by Buffalo716
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1 hour ago, Whkfc said:
Just do away with the college system go to minor system like hockey and we can watch these giys go broke even faster when they retire.
Division 1 hockey.. is now considered at the same level of major Junior Canadian hockey
Nobody goes right to the ahl from North America... They play juniors in Canada or the USHL or D1
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Just now, Jauronimo said:
Pepperoni, candied jalapenos, and hot honey to finish has been my go to for homemade pizzas lately.
Ooooo that's nice finish with candied jalapenos
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1 hour ago, PromoTheRobot said:
Very cool
If he has other D1 offers probably unlikely... Unless he misses greg lol
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If I had to give a list of five underrated pizzerias in the Buffalo area
....
This is tough and I've been thinking ...
Zahz pizzeria
Rocco's Wood fired pizzeria
Carbones
Abott pizza
Johnnys
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4 hours ago, Shaw66 said:
McDermott has talked about this. He wants to attack vertically and horizontally. He wants to spread the defense over the greatest possible area to create the biggest possible spaces to attack. Not all that novel an idea, but some coaches are more dedicated to the concept than others.
It's going to be fun.
Yeah , I've never heard a coach say I want to be a one dimensional offense who can't stretch the defense vertically lol
Of course it's not a novel idea and everybody wants to implement that
But some coaches say it to save face.. knowing they will never have that aggression
But others are dedicated to stressing the defense at all levels... Vertically and horizontally to create stress in the back half
I do think we have the pieces the quarterback and coaches to do it
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3 minutes ago, starrymessenger said:
Help me out. Wasn't his actual ras 9.23? If so isn't that pretty good as far as athleticism is concerned?
He did not do all the drills at the combine or pro day
So they are all slight estimates
It's between a 8.1 and 9.2 from the numbers
And either number is terrific for an athlete
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11 minutes ago, Rampant Buffalo said:
One other thing I'd like to add. According to the NFL.com draft profile for Coleman, his athleticism score is 66 (est). That's the 35th best score for a WR in the 2024 combine. Yeah, I'm almost certain you could point to a number of NFL receivers with similar or worse athletic tools than those, who got the job done. But, it's not like people are going to wake up in the dead of night, with their eyes literally popping out of their sockets, due to their awe at Coleman's athleticism.
It's an estimated score because he did not complete all of the drills
Yet , his RAS, relative athletic score... Is over 8.1 which shows the type of athlete he is at his size
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7 minutes ago, EmotionallyUnstable said:
You’ve previously expressed the opinion that Sedrick VPG needs to put on weight before being ready for action but I see your bolded comments as reasons why it might not matter and in fact, who be more beneficial to have McG at Guard.That is a fair take... I think VPG needs to improve his core strength because he tends to play with bad technique occasionally which hurts his play strength
He adds a nice 10 lb of muscle... And improves his core strength and I can see him being the lynchpin in a year or 2 as I said
But he needs to get the technique corrected... To maximize his play strength... Or he will always be an overextender who NFL DLineman can get out of position
He certainly has the talent to be an NFL starting center... But grooming players for the next level is never a bad idea.. taking time with him will only take him from good to great
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13 hours ago, HoofHearted said:
Yeah, that’s kind of the nature of it isn’t it. Playing on the edge like that can be very boom or bust. I think what encourages me, even on the plays that didn’t go our way, the design of the scheme was excellent. You could clearly see we were being deliberate with our pressures - not sending guys just to send them - but scheming up protections in order to guarantee someone free or at the worst 1v1 with a RB.
Having personally been in those shoes before I can tell you exactly where those calls are coming from haha. When you’re not getting home with four and just leaving your secondary out to dry your next answer is to start bringing more.
I think McDermott has excellent blitz packages and they are schemed excellent like you said
When 4 don't hit you need to send 5... 5 don't... 6
They didn't always work but he had the design down to maximize free rushers or 1on1 with a back
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4 hours ago, Jauronimo said:
Proofing and fermentation get used interchangeably but proofing is specifically that fermentation taking place after the dough has reached its final form. I don't consider a ball of dough to be the final form whether its thin crust or pan. I would refer to that step as cold fermentation (or room temp fermentation) but I know that others call that step proofing.
Pan pizza includes a distinct proofing phase after shaping and stretching the dough in the pan but before baking which is what I believe 716 was referring to. This step is only a few hours at room temp. You don't stretch a thin crust pie out to 16" and then let it rise again for a few hours was my point.
Any pizza place operating in New York or Buffalo worth visiting is fermenting or proofing dough for at least a good 8 hours and likely closer to 24 or 48. I believe the legendary DiFara makes a same day dough while places like L'Industrie are rumored to ferment 72 hours.
Lucali rolls out their dough with a wine bottle and even in pizza crazed Brooklyn people wait in line for hours. I wouldn't want to push all that gas out of the dough after spending so long letting it ferment but no one pays for my pizzas. My friends are all free loaders.
And yes that was my point , in regards to Sicilian pizzas or pan pizzas... Pies that have an extra proof after they've been stretched and prepared
And yes I would agree most Buffalo pizza places worth their salt are doing exactly as you said with there dough
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Here's a thinner pie I made last week... I had to really crop the picture so it would fit.... Thin style with hot honey drizzle on the pepperoni
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2 hours ago, hondo in seattle said:
Thanks for the recommendation. My wife was underwhelmed in Clarence, but I've convinced her we need to give East Aurora a try next.
I think I recall going somewhere on Genesee with a friend. Don't recall the name. Or a char pit - so maybe not. I'll add Macy's to the list.
You guys are making me hungry! I currently live south of San Jose, CA. There are some fantastic Latin and Asian restaurants around here representing all sorts of regional cuisines. But I have yet to find good pizza. And I'd love to be proven wrong when I say that the world has caught up to Buffalo's wings.
Well frying a wing has become popularized in Buffalo it certainly has been done in a lot of cultures
And a lot of very good takes on them
Pizza is certainly more niche to master... Most Buffalo pizzaiolas will insist the freshwater for lake Erie has something to do with the dough
In fact plenty of x-plants have tried recreating their Pizza in South Carolina or Tennessee and the dough just doesn't come out the same
Or maybe they also have biases
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36 minutes ago, Fr. Jerk said:
Josh?! Your him! 😂
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1 minute ago, Jauronimo said:
I am an amateur but I have spent countless hours soaking up as much as I can on this website. Its a lot like here but without all the weirdos and #######s. In other words, its nothing like TBD and not nearly as fun BUT it is useful.
https://www.pizzamaking.com/forum/index.php
There is even a great thread where a dude who owns a highly regarded pizza shop in Buffalo, Jay's Artisan Pizza, is helping people re-engineer a classic Buffalo style pie.
https://www.pizzamaking.com/forum/index.php?topic=30764.0
Jay's artisan was rated like top 15 in the entire country by a pizza contest or something
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2 minutes ago, Jauronimo said:
Proofing and fermentation get used interchangeably but proofing is specifically that fermentation taking place after the dough has reached its final form. I don't consider a ball of dough to be the final form whether its thin crust or pan. I would refer to that step as cold fermentation (or room temp fermentation) but I know that others call that step proofing.
Pan pizza includes a distinct proofing phase after shaping and stretching the dough in the pan but before baking which is what I believe 716 was referring to. This step is only a few hours at room temp. You don't stretch a thin crust pie out to 16" and then let it rise again for a few hours was my point.
Any pizza place operating in New York or Buffalo worth visiting is fermenting or proofing dough for at least a good 8 hours and likely closer to 24 or 48. I believe the legendary DiFara makes a same day dough while places like L'Industrie are rumored to ferment 72 hours.
You definitely know what you're talking about
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17 minutes ago, Augie said:
Okay, you guys know your pizza…..and I have a question. I always thought of a “hand tossed” pizza as normal. We did a cooking class in Rome once and the chef said they toss pies down in Naples and elsewhere, but we rolled our dough. Does rolling happen often? I just always had visions of dough twirling in the air.
BTW - Best pizza of my life!
It depends what style of pizza you are making
Rolling is good for like the cracker thin... But not necessarily Neapolitan with cornicione
@Augie with a Neapolitan or classic New York City style types.. you want the hand tossed because you get the cornicione better ... But you could stretch it with the top of your hands in a few ways
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3 minutes ago, Mikey152 said:
And opportunity...
Absolutely
People think being a professional football player is XYZ equals amazing
There are tens of thousands of factors... Including the scheme you're put into and the coaching you get and opportunities you get
Ed Oliver has routinely thanked Sean McDermott for saving his NFL career.. because he was a high-end prospect who only fit one or two schemes ... He was not built for every scheme
He needed to go to the right coach to maximize his talents...
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3 hours ago, BuffaloBill said:
I know this will generate hate around here but I do not find the “top” Buffalo Pizza places to be that good. Too much cheese and soggy crust in my opinion. It may simply be the case of resting on laurels. Wings, fish fry and beef on weck in the homeland are awesome, some of the big named pizza not so much.
Maybe you should ask for light cheese? Buffalo Pizza uses two and a half to three times the amount of premium cheese then a New York City place does
It's the cheese which heavies up the pizza.. and you get a lot of grease from the whole milk mozzarella
Maybe if you want the Picasso's or abott etc but asked light cheese.. you would be more satisfied
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6 hours ago, hondo in seattle said:
Of course, flavor is more important than spice level. But I'm not a traditionalist. I'll make or otherwise eat classic Buffalo Wings made with Frank's Redhot from time to time. But I really enjoy more inventive, "new fangled" recipes with better (IMHO) flavor profiles. And this is where some non-Buffalo restaurants occasionally shine.
I suppose it's a weird tradition, but I eat wings virtually every week during the football season when I sit down to watch the Bills. Sometimes the wife either makes them or orders them. When I make them myself, gochujang (fermented spicy Korean chili paste) is almost always an ingredient.
Have you ever been to Macy's pizzeria on Genesee?
They have all sorts of specialty wing flavors... Including probably 7-10 that they hit up on the char pit
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2 minutes ago, Mikey152 said:
Here's my problem with guys like PBF81...he didn't come up with his "Keon Coleman can't separate" narrative on his own. He read something that someone wrote, who read something that someone else wrote, who all trace back to a single source (Harman) about how how per some metrics Keon Coleman couldn't separate at FSU and he should be a big slot or he will flop in the NFL. Now everyone else is parroting "big slot" based on their "film study", including MB scouts.
When questioned, the old fallback is "I do better than NFL front offices, look up my stats!" or "lets review the tape together" Please. You want to review tape together? Instead of telling me when Coleman got separation...PBF81 or any armchair scout, please breakdown the first three plays from the video. Tell me about the offensive concept, the defense, and the WR keys/reads. I want to see if you actually know what you are talking about, or if you are literally just watching for outcomes. That will tell me if you are worth listening to or not.
Hypothetical? Fine...everyone has an opinion. But acting like you are a football expert...come on man. Save it for someone that is more gullible
All it takes is for one narrative...
And everybody runs with it... Even in scouting
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4 hours ago, Billz4ever said:
I was shocked he fell all the way to us at #59 in the 2nd round. Many mocks had him going to us the 1st. One of the biggest strokes of luck and one of the biggest steals the Bills have had.
Yea he was certainly the top guard prospect imo
Steal that he fell
7 hours ago, T master said:I'm also interested in his team mate Richard Gouraige (if he is still on the team If not my bad) Beane has a way with finding good linemen, in the past if they are put on the PS they don't last long other teams come and get them like they have in past years .
Still on the roster in believe
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4 hours ago, boater said:
No underrated pizza for me. I have Bocce, Francos, and Mister Pizza convenient to me. I even have Gino's if I want NY style. It's always a problem deciding where to go.
When I lived near Transit Road, I liked Picasso's. I would file them as underrated.
People who diss the Buffalo pizza scene just aren't trying. There is something for everyone.
Picasso's makes amazing pie
Lots consider them the gold standard of Buffalo pie
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2 minutes ago, Jauronimo said:
Theres no reason to proof a thin crust pizza. It would cease to be thin and no clue how you would get it on and off a peel when its time to cook. Whether its NY thin, New Haven, or Neapolitan, you ferment until optimal, you stretch, then you cook immediately for best results..
Pan pizzas from sicilian, to grandma, to Detroit, to an old school pizza hut style, and to a lesser extent chicago style require proofing in the pan since you push so much air out of the dough during the spreading/stretching process. Without the proofing step the crust would be dense and chewy.
Totally agree that Buffalo style is a close relative of Sicilian with the main differentiator being the amount of cheese, the sweetness in the sauce, and the use of cup n char pepperoni. I basically use the same dough recipe for making Sicilian, Detroit, Buffalo style, and classic pan pizzas (home cook; not a professional) which goes to show that they all have a common ancestor. The rest of the differentiation, which is noticeable, is in ingredients, proportions, and process.
No absolutely and agree
Buffalo literally uses heavy heavy cheese... Probably double or triple amount of a New York City pie
Some people like that... Some don't
That's actually what makes Buffalo pizza so heavy the amount of cheese they use
Buffalo Pizza is definitely a close cousin of a Sicilian ... Even when Portnoy went to Picasso's, he said looks like a sicilian LOL
I agree there are differences in the process... But close cousins as you say
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3 hours ago, Jauronimo said:
Prince Street is a Sicilian slice. Its basically a focaccia with sauce and toppings. There are sicilian pies all over the tri-state area with long histories. Buffalo pizza, like most other thicker american style pizzas, is a cousin of Sicilian pizza. Buffalo pizza uses way more cheese than what you get on a Prince Street slice (cheese on top of sauce rather than sauce on top of cheese like at Prince Street), has a sweeter and thicker sauce, and the dough is lower hydration which produces a smaller crumb. Its a denser more bread like crust than the airy focaccia style Sicilian (at least the original Bocce's recipe is). I know the Prince Street pizzas are cooked in a black steel pan with a decently high rim, swimming in olive oil, so the dough essentially deep fries in the oven. I could be wrong but I thought classic Buffalo style pizzas were cooked on a greased pan with a short rim.
I don't think its accurate to call everything with a cup n char style pepperoni on it a Buffalo style.
To be fair most Buffalo pizza places proof their dough .. which the thin New York City joints don't really
My friend has a pizza joint in buffalo and he's always proofed dough and even made Sicilians
Places like picassos have been making medium thickness tray pizzas forever that could resemble a Prince Street Pizza ... Even when portnoy went to Picasso's he literally said looks like a Sicilian
Now you're right it's not 100% a copy... And obviously New York City has been putting out Sicilian pizzas for a long time too...
But Buffalo style is basically a modified Sicilian... With heavy heavy amounts of cheese
Caleb Williams is off to a rough rookie start
in The Stadium Wall
Posted · Edited by Buffalo716
Justin Fields wishes he could throw a football like Caleb
Fields had three first round wide receivers in college LOL
Caleb WAS USC... Came back as a true freshman versus Texas when he was at Oklahoma
He was the truth right out the gate