LOL- I wasn’t aware that the software will do that. I think its automatic as I can find no settings I can change. Just ignore and keep posting away. If you see it again, can you send me the system message so i can see if there are other ways to disable it?
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Thanks…and will do.
I found it:
I changed it to 100%. So now I suppose you will be reminded only if you keep talking to yourself…
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Hah. What a silly bit of programming. Obviously the programmer wasn’t from NY or he/she would know that no poster could ever be dissuaded from jumping right in. 
Thanks for the change, Sampson. I hope talking to the dog doesn’t count…
I’m often in the area, so go to the Yonkers location every so often. I think that they are capable of making a good pie, but you will probably not get one by simply ordering your pizza. The problem here is the same at most good pizzerias in the United States today – a problem which afflicts bagel bakers equally – that the average consumer does not want a properly baked pizza (or bagel) but prefers it only cooked to a soft light brown, and over time they have grown weary of taking back allegedly “burned” pizzas, and changed their recipe accordingly. A Pepe pizza baked this way is nothing special. If you want it the way that they used to make it, and the way you remember it, you must order it “extra well done” and promise that you will not return it as burned. If you do this, you will get a very good pizza. This trick is also mandatory at John’s Pizza in the Village, where they also purposefully undercook their pizzas to appeal to tourists, but will bake you one fully cooked if you request it.
For those who enjoy the Pepe style, I highly recommend a trip to Trenton (really Robbinsville) New Jersey, to De Lorenzo’s, which makes a magnificent pie, and also to Santillo’s in Elizabeth, NJ (which unfortunately has no seating). De Lorenzo’s is absolutely world class, and Santillo’s is also amongst the top several in the US in my opinion.
We usually always ordered it well done, but didn’t this time.
But tell me how the doneness of the pizza affects the thickness of the pizza?
Does charring it make it thinner?
I think not.
“Oh well, I found a good liquor store, and have to find JMF to ask him about some brand names.”
PP- Where is this liquor store? There are so few stores with good liquor selections in Westchester. Wines abound, spirits, not so much. Some have huge selections of trash, and you have to sift through for the nuggets.
Maybe start a new thread asking about stores, and requesting recommendations of spirits.
Have you tried Westchester Wine Warehouse in Greenburgh? Big selection and good prices.
Rye Brook, JMF. Good is relative, mine different than yours. The guy recommended Espolon tequila
and Buffalo Trace Kentucky whiskey.
Again, my nugget might be your trash. Where do you shop in Westchester?
Gwenn, hubby uses Wine Bazaar in New Rochelle for the lowly stuff, and gets discounts applied. Wine Warehouse in Greenburgh and BevMax in Portchester are good in a pinch.
Wine Warehouse is about as south as I’ll go. I’m up in Goldens Bridge. They have a great price on Herdura Tequila. Where we live the small bottle is $38. There the large bottle is $30!
Westchester Wine Warehouse is good. Improved the past year or two. They have a good selection of hard to find items in rum, gin, American whiskey, but not much on the hard to find specialty stuff like amaros and liqueurs. Service in mediocre and employee knowledge is lacking.
Wine Bazaar in New Ro has a few specialty items (Giffard liqueurs), a poor selection of the regular stuff. Employee knowledge is lacking.
Midway on Central Ave in Scarsdale is improving their stock rapidly. Their whiskey selection has grown a lot. Also but not as much, tequila/mezcal and rums. Liqueurs and amaros, not. Service is terrible and employee knowledge is lacking.
Grapes in North White Plains is a small place with a small, but very finely curated spirits selection with lots of craft distilleries represented, and high end wines. Very knowledgeable on my two visits last year.
I usually window shop, more that shop for spirits. I get bottles sent now and then from PR firms. Mostly crap. I have around 175-200 bottles of liqueurs, amaros, and the weirder spirits at home. With lots of collector stuff I have been given that I pour a small amount for guests to try. At one point, back in Fall 2009 when I was moving back to NY from Maine, I had over 700 bottles. I gave away most, impossible to move when you have several pallet loads of cases of booze. Only time I go shopping is when I need something NOW for making cocktails or designing new recipes for a client. Or I see an excellent bourbon or rye that is still well priced. Some of those dusty bottles on the bottom shelf are good stuff.
There gets a point after trying thousands of spirits when you are sick of all the trash, and the way overpriced stuff, that you look for value combined with price.
My background: distiller, winemaker, brewer, hard cider maker, food/beverage writer & consultant, spirits and cocktail judge. Society of Wine Educators Certified Specialist of Spirits, US Bartenders Guild Certified Spirits Professional. Feel free to ask any questions. If I can I will answer. If I don’t know the answer, I will say so.
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Showing up late but what the heck…
Pepe’s is way over rated and if they were ever better, they are clearly coasting. No reason to stand in line waiting for that pie. Much better pizza in the NH area and a lot better pizza in NYC.
If you haven’t made it west and had an In-n-Out burger, but have been to Shake Shack, you haven’t missed anything. IMO, Shack Burger is a better burger. Their chicken sandwich on the other hand sucks.
Citarella has expanded too much. Used to be a great fish store on the Upper West Side. I knew they were going in a different direction when they opened the restaurant by Rock Center. That didn’t last long. The one dinner I had there gave me a big case of the blahs.
Same question as a long time ago, Jonathan, but perhaps you’re answering in another thread?
I very much liked the Bensonhurst cocktail at NoMa Social in New Rochelle.
Can you recommend any other places that make cocktails to your liking?
I had written down your recommendation of Nomad in the city, but sadly, pigs will fly before I am treated to the city for a drink.
Anything up here that is decent? Thanks.
Really? Cool, so I don’t have to have angst over probably never getting an In-n-Out burger.
Waiting impatiently for Shake Shack to open in Yonkers.
What they did to Pepe’s is disgraceful.
The first time I ate I&O I wondered why people thought it was any good. Then I tried the double-double animal style. The addition of the mustard and grilled gave it flavor, moved it from a “3” to an “7” on my scale.
When SS opened in Westport I had lunch with Danny Meyer at the opening. He asked me how I liked it. I told him it is a great $5 hamburger. His response, “Exactly, it is a $5 hamburger.” Have I rushed back? Nah, the service from the time you arrive until a burger is in front of you is just painful. And the fries are not worth the wait.
Interesting on the SS chicken sandwich. A buddy recommended a burger to me two weeks ago and it was horrible, i gave it a “2” as in 2 bites and put it down. He just recommended the chicken sandwich. I may have to give it a try to see if i need to do an intervention with the guy.
Sorry so late to reply. I have been very, very, ill the past six weeks, and still have quite awhile before full recovery.
Well, I worked on the cocktail program as a consultant and bar trainer at Burrata in Eastchester. They have been on their own since late Fall 2015 which is when I last consulted to them, so any new drinks are their own creations. But everything from January to November 2015 were my creations (around 30 specialty cocktails plus around 20 classics revamped) or fine tuning of a couple of their drinks. The bartenders are ok unless they are having a lazy day or are in the weeds and over extended. They do a good job with the cocktails, and I taught them how to create balanced, well conceived cocktails. I haven’t tried any of the new ones, about half the menu, which just in the past few months went on the latest Spring cocktail menu.
Go down the menu to “Liquid Kitchen” in the link below.
If you like complex, tiki style drinks, my Lolo Ono (Crazy Good, as in Delicious, in Hawaiian) Is great. Blend of aged rums, ginger, citrus, vanilla, cinnamon, and more. It is so good that it is on the menu at several country clubs and private member clubs in Westchester and NYC.
http://www.burratapizza.com/menu/
Oh, and I like the food, especially the house made pasta’s, of which several are fantastic. All their dough for pasta and pizza is made with their own cultivated wild yeasts and slight sourdough character, a several day process, and the pasta and pizza dough is made fresh daily. Their calamari app is perfectly prepared.
Welcome back, JMF.
Always glad to read your input on cocktails.
