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Goner Message Board / New Orleans / PIZZA in NOLA??
Author Message
Matt Muscle
Member
Posted: Mar 16, 2010 12:36 pm    
why does it suck so bad?

mo's pizza on the west bank is the
only place worth a shit and its in westwego!

and a 14" pizza should not cost $18!
saint sarah
Member
Posted: Mar 16, 2010 12:51 pm    
Whatever dude, Lazaro's is great, when they don't fuck it up.
New Orleans Lady
Member
Posted: Mar 16, 2010 2:13 pm    
Lazaro's is pretty good, but you have to wait an hour.
Matt, did you go to Mo's Fest?
AndyB
Member
Posted: Mar 16, 2010 4:07 pm    
Good question. Maybe its the water for the dough. I'm serious. You (the royal "you", that is) can't make a fluffy matzoh ball down here even when you use the same Manischewitz mix that everybody uses. [make all your jokes, go ahead, fuck you all]

However, Desperado's pizza just opened on Frenchman in the old Santa Fe building. Its pretty good, but their crust is too thin for me to really be excited about.

And then there is Pizza Delicious, which I believe is the Sugarpark people who moved in next door to Q&P. They only sell pizza on Sunday nights cause they aint got no licenses yet...I think. http://www.facebook.com/home.php?ref=home#!/pages/New-Orleans-LA/Pizza -Delicious/333519930790?ref=mf
Matt Muscle
Member
Posted: Mar 16, 2010 5:09 pm    
what the fuck is mo's fest?
i don't know anything about matzoh balls.
didn't like desperados when i ate there a few weeks ago.

i'm pretty sure pizza delicious is not the sugarpark people...
the kitchen is on rampart...not st. claude.
i had a slice from them a few weeks ago and
it was good, but only open on Sundays??? C'mon!
Womb Raider
Member
Posted: Mar 17, 2010 8:45 am | Edited by: Womb Raider    
Good question. Maybe its the water for the dough. I'm serious.

I definitely don't buy in to this theory. Maybe our water has so much chlorine that it fucks with the yeast or something, but any such circumstances are easy enough to overcome. Any baker worth their salt can reproduce a NY pizza, given a $5,000-$10,000 deck oven or a $15,000 brick oven. I think this is part of the problem. A lot of places have shitty ovens or those conveyor style things. and a lot of people making the pizza simply don't give a fuck. it takes passion to do it right.

Anyway, I've been making my own pizza at home and haven't quite perfected it yet, but making pizza is not the rocket science / alchemy that many people think it is. you do need a really hot oven.

I still think Slice is probably the best game in town but I hate going there. Lazaro's has made the best pizza I've had here, but it's inconsistent, slow, and pretty expensive. We definitely need less yuppie sit-down pizza places and more takeout joints. Unfortunately the sales volume just isn't there to support places like this. You have to sell a LOT of $2.50 pizza slices to stay afloat if you're not charging people $20 for a $5 bottle of wine.
New Orleans Lady
Member
Posted: Mar 17, 2010 9:50 am    
Mo's Pizza recently had a fund raising concert/event for itself. Apparently the pizza does not generate enough revenue, but Bag of Doughnuts does.

Club Decatur.
peg
Member
Posted: Mar 17, 2010 11:01 am    
It doesn't have anything to do with water. I know this because I made a pizza at home last night and it was KILLER.
We ordered a pizza from Desperados last week and the dough was undercooked, which is disgusting, and I thought it was too expensive for what it was.
I will be making my own pizzas from now on. Way cheaper too.. I think the one I just made cost about 3.50 to make.
harvey tunnel
Member
Posted: Mar 17, 2010 12:22 pm    
i worked at Mo's pizza back in the late 80's.well not for long..i just wanted a free hat.the dude started his operation with a lil trailer on that same spot..picture is on the wall..he's one cool dude...used bottled water of all sorts makin pizza..changed a bit here and there..esp mineral water. i use oo flour cut with a lil wheat.the temp of water upon mixing is pretty important..thing that sucks is a ball of fresh mozz @ rouses is over 5 bucks..rip off
Matt Muscle
Member
Posted: Mar 17, 2010 1:21 pm    
everything at ROUSES is a RIPOFF!
that place is ridiculously overpriced.
Womb Raider
Member
Posted: Mar 18, 2010 8:13 am    
Loverde, I went to Katie's yesterday and had the pizza. I give it 2 stars for being better than frozen pizza and dominos. they need some help.
Megadith
Member
Posted: Mar 18, 2010 1:52 pm    
Wait, I thought Sugar Park is re-opening under the name Sugar Park?
unfriendly1
Member
Posted: Mar 18, 2010 6:21 pm    
Loverde, I went to Katie's yesterday and had the pizza. I give it 2 stars for being better than frozen pizza and dominos. they need some help.

Totally agree! The only time I tried the pizza it was hand delivered to my doorstep on a silver platter (literally) cause they didn't have pizza boxes, and it was STILL lackluster. A 2 seems like a fair score, although I might have given 'em a 2.5 if they woulda let me keep the silver platter. They're still in their "experimental phase" though so I'll check back in a month or so and let you know if they've improved.

I did get a killer Cuban sandwich there the 1st day they were open, and then the next one I got a week later sucked. Same thing happened with the hamburger steak/mashed potatoes: 1st time quite good, 2nd time not good. Inconsistency is a BAD SIGN so all bets are off until they get in the groove.
Matt Muscle
Member
Posted: Mar 19, 2010 2:56 am    
ate at lazaro's tonight! pretty good!
place is a real dump though...
Womb Raider
Member
Posted: Mar 19, 2010 7:57 am    
place is a real dump though...

better than the banks st. bar!

we almost always get takeout or delivery from them. one time sarah ordered a salad, and instead of salad dressing they gave us bbq sauce. I think they smoke a lot of weed.
thopkins
Member
Posted: Mar 19, 2010 9:02 am    
Where is Lazaro's?
Womb Raider
Member
Posted: Mar 19, 2010 9:34 am    
Where is Lazaro's?

literally attached to the banks st. bar. used to be gigi asian bistro, shaggys, some soul food place...
AndyB
Member
Posted: Mar 19, 2010 10:38 am    
It doesn't have anything to do with water.

Maybe I'm just not a good matzoh-ball-maker.
unfriendly1
Member
Posted: Mar 19, 2010 1:28 pm    
ate at lazaro's tonight! pretty good!

Did you get the pizza? If not, what? And more importantly, do they
still have those obscenely large mozzarella sticks?
SAMBEAUX
Member
Posted: Mar 19, 2010 4:42 pm    
It doesn't have anything to do with water.

Maybe I'm just not a good matzoh-ball-maker.


It has nothing to do with the water but has everything to do with the low air pressure. Water boils at a slightly lower temperature when air pressure is low. It's also the reason you can't get a decent bagel in New Orleans, they can't boil the water at a high enough temperature. New Orleans needs magic Jews.

Shitty pizza has nothing to do with air pressure though. Well maybe. Maybe shit rises too quickly. Don't know.
SAMBEAUX
Member
Posted: Mar 19, 2010 5:03 pm    
obscenely large mozzarella sticks

A great S&M porn would feature some George-"the Animal"-Steele-hairy mother fucking an equally hairy bush with a blistering hot 8" breaded mozzarella dildo. Man, if only Mangina were still around to write "Mozarella Dildo".
Matt Muscle
Member
Posted: Mar 20, 2010 5:36 am    
yes gary...pizza.
thats what this thread is about, right?

in other news,
ate at telomar tonight on earhart...
formarly known as daquiri island...
KILLER KILLER KILLER.

best meal ive had in a while...
and super cheap...even gary can afford it.
Womb Raider
Member
Posted: Mar 20, 2010 8:58 am | Edited by: Womb Raider    
It has nothing to do with the water but has everything to do with the low air pressure.

how is our air pressure different than new york's? we're both basically at sea level.

people also talk about the humidity making a difference. again, I don't buy it.

a good baker can improvise and compensate for any of these factors.

New Orleans needs magic Jews.

or maybe a pressure cooker?
unfriendly1
Member
Posted: Mar 20, 2010 5:33 pm    
even gary can afford it.

I've only got 2 weeks left on
unemployment so I have to be
cost conscious!

yes gary...pizza.
thats what this thread is about, right?


Eat a bag of thread!
SAMBEAUX
Member
Posted: Mar 20, 2010 5:49 pm    
how is our air pressure different than new york's? we're both basically at sea level.


Yeah, but NOLA is in the tropics. Low pressure, red lines with bumps and big Ls floating over the are, not just due to (lack of) altitude.

Also funny and stupid is that "sea level" is not the same elevation everywhere... Don't know how NY and NO compare that way though.
peg
Member
Posted: Mar 21, 2010 9:27 am    
i used bread floor instead of the regular stuff. don't know if that's what worked or not. i read that it would make a difference.
I also think you have to be careful not to work too much air out of the dough, like not punching the hell out of it, which i can see all of you doing, by the way
Womb Raider
Member
Posted: Mar 21, 2010 11:12 am    
bread flour definitely makes a better, more elastic crust.

peg we gotta compare techniques. I'm curious to know what you did.
peg
Member
Posted: Mar 21, 2010 12:01 pm    
call ya later tater
SAMBEAUX
Member
Posted: Mar 21, 2010 1:43 pm    
PS, peggy, the moisturizer I wanted to recommend to you is Organikah "Renew Me" -it comes in a tub. Not to be confused with the moisturizer I gave you a squirt of at Chris and Sarah's, which is Organique.
peg
Member
Posted: Mar 22, 2010 10:35 am    
thanks Sam!
Matt Muscle
Member
Posted: Mar 22, 2010 11:17 am    
i met a black chick once named Organikah
Ventor
Member
Posted: Mar 22, 2010 2:20 pm    
Marios in Clifton, N.J. has the best pizza. I'll just have to wait til June to go there. I'll just have to be really hungry when I get pizza here. Then it tastes really good.
AndyB
Member
Posted: Mar 26, 2010 9:14 am    
Saw a flyer that the Hi-Ho is no serving pizza. I'm gonna NOT even try Hi-Ho pizza because:

(a) The idea of eating food prepared at the Hi-Ho is gross; and
(b) Their flyers are gay. I'm not even going to dignify them by repeating the stupid shit on them.
Matt Muscle
Member
Posted: Mar 26, 2010 12:23 pm    
i heard its like carnival pizza.
Matt Muscle
Member
Posted: Mar 29, 2010 6:35 pm    
repeating the stupid shit on them

the old HO is now making DOUGH she ain't sluttin' no MO.

puke.
AndyB
Member
Posted: Mar 30, 2010 8:57 am    
That's the one!
michael bateman
Member
Posted: Mar 31, 2010 9:39 pm    
Lazaro's was a City Electric Supply favorite.
Ventor
Member
Posted: Mar 31, 2010 10:55 pm    
you charlatan.
Womb Raider
Member
Posted: Apr 18, 2010 1:15 pm    
I made pizza on a gas grill in my backyard last night. it was a life altering experience. I may never order pizza again.
New Orleans Lady
Member
Posted: Apr 19, 2010 9:00 am    
I'm going to order my pizza's from you now. Great Job!...seriously.
eric o
Member
Posted: Apr 23, 2010 3:56 pm    
i will try this soon. my grill is treating me NICE this spring.
bruce
Member
Posted: Apr 23, 2010 6:58 pm    
eric. lets try it on the egg, better surrounding heat, got a pretty decent dough recipe too
Joe
Member
Posted: May 1, 2010 12:40 am    
Water/humidity/air pressure totally matters. Why do you think you can get good pizza but can't get good po' boys in NY, while the opposite is true in NOLA? I mean, you can't get a good fucking po' boy loaf ANYWHERE but the south! If it was something one could replicate through sheer will, I'm confident NY or LA or Portland or Chicago or SF would've figured it out, but they haven't. It's true that baking isn't alchemy; it's science.
Womb Raider
Member
Posted: May 1, 2010 8:47 am | Edited by: Womb Raider    
I call bullshit!! they don't even have good poboy bread in baton rouge, which is the exact same climate and water source as here. we suck our water out of the mississippi river and filter every last mineral out of it and then put so many chemicals to treat it that it's undrinkable. I'm serious. it's not like we have some magic artesian well that spawns unicorns and poboy loaves.

so it's not that they can't make a new orleans french loaf in baton rouge, but the fact is they don't because it's not cost effective to do so. it's a lot cheaper to just buy whatever mass produced similar bread is readily available at the lowest price, because 95% of the customers don't give a fuck either way.

how come subway bread is exactly the same no matter what part of the country you're in? they bake that on site and I'm pretty sure they aren't importing tanker trucks of magical subway water to every subway in the country.

it only works here because we have two huge bakeries, leidenheimer and gendusa, supplying every single po boy shop in town with bread, which keeps costs down.

go eat a bahn mi in portland or san francisco and tell me that the bread isn't like a po boy loaf. tweak that recipe a little bit and I guarantee you will have a passable recreation of a leidenheimer bread. then open your own po boy shop and see what your profit margin is, realize that you can barely make the rent, and then realize that you can save a ton of money if you stop making your own bread and instead order squishy white bread rolls from a wholesale bakery.
carney
Member
Posted: May 2, 2010 11:25 am    
go eat a bahn mi in portland or san francisco and tell me that the bread isn't like a po boy loaf.
Last time I had a bahn mi here is austin, I thought the exact same thing. It's just good, light french bread. It can be done. pizza is a little trickier, there are three elements that have to be in the proper ratio: the crust, the sauce and the cheese (the toppings are just an extension of the cheese). the crust seems to be the sticking point: a buddy of mine opened a pizza trailer and his crust is fantastic. His sauce sux, it is overpowered by rosemary. Another place has great cheese and sausage, but their crust tastes like the pillsbury pizza crust that comes in a tube.
AndyB
Member
Posted: May 2, 2010 7:36 pm    
how come subway bread is exactly the same no matter what part of the country you're in? they bake that on site and I'm pretty sure they aren't importing tanker trucks of magical subway water to every subway in the country.

I think Subway makes all the dough in one place and it is only baked on-site...but you make a good point about the cost-effectiveness of buying crap bread.
Jason
Member
Posted: May 2, 2010 9:00 pm    
I think the banh mi pistolettes here have rice flour mixed into the dough...makes 'em extra light and crispy.

they don't have that crispy/chewy action like a normal poboy loaf.
Matt Muscle
Member
Posted: May 3, 2010 9:36 pm    
lazaro's good. ate there last night.
banks street bar not so good.
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