i’m sipping a banana refresca which is like milkshake heaven. finally surrounded by a pleasant din that makes it so much easier for me to think. and it’s only 6 blocks away from my apartment.
my pizza making technique is unstoppable
i saw something today that turned my understanding of pizza making upside down. i’m a fan of new york style pizza—where the cheese and the sauce essentially become one, and co-worker mark, who is from manhattan, says mambo’s is like the only place he goes. so we were pretty giddy last week with the promise of a second mambo’s restaurant being opened in the fiesta plaza just down from o’reilly.
of course we made it out there the day before they were set to open. when i stopped by the next day, supposedly opening day, i found out they were running a little behind. my pizza craving would have to wait til i got back from indiana. til today.
they were open. they were cooking pizza, the slices were perhaps the largest i’ve ever seen sold by the slice. that plus a salad and drink for only $5.50? perhaps i’ll be able to afford california after all. anyway, what i saw was the girl making the pizza using a turkey baster to squirt several spirals of tomato sauce on top of the cheese, in addition to the sauce between the dough and the cheese.
apparently that’s the magic.