Happy Birthday…and many more!!! @seal
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Happy Birthday!!!
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Happy Birthday, David!
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Happy belated birthday David!
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HBD Dave!
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Happy, happy birthday David!
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If you are bored, and are militant in your views of the classic Roman pastas, give this thread a read. 
I could only see two comments. Was there a longer discussion that mayb egot deleted?
The twitter thread is where the gold lies. Not the recipe itself. If you click on the big The New York Times (nytimes) it should bring you there.
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Oh, ok! Now I see the comments. I mistakenly went to the notes of the recipe. Oh, the humanity!
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I am generally a live and let live kind of person. I don’t argue about sauce vs. gravy, heros vs. subs vs. hoagies, or even pork roll vs. Taylor Ham.
People can put whatever ingredients they want in whatever they want. However when you change a recipe totally, don’t call it by its classic name and expect people to stand still. Especially when it is one of the 4 classic Roman pastas.
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There was an interesting interview with Dan Richer from Razza Pizza. He is real passionate about his pizza 
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That is a great read. Thanks.
I’ve still not been to Razza and need to rectify that. Also, Bread and Salt. (which is mentioned in the article)
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Eli, have you ever had his pizza? It’s spectacular.
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No, but I would love to try it one time.
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If I’m not mistaken Dan got his start as a pizza maestro at Arturo’s in Maplewood…have been to both and I must say they are getting it done at both places.
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Correct-he owns both places!
