January 14, 2009

Brick and Cider


So, my blog has temporarily devolved into baking posts, product posts, and posts about New Bedford. Please bear with me through this difficult time in our nation, and our blog's history.

Yesterday I stopped in on Purchase St. to grab some No Problemo for dinner for Maggie and me. It's becoming clear to me that working in Fairhaven as opposed to Dartmouth has at least one trade off to balance the increase in gas usage: New Bedford is on the way home.

I parked on Union St. (semi-legally) in front of the new pizza place called "Brick." It's named after the sort of oven used to bake the pies, not the character from Anchorman. I ordered a pizza, ran up to No Problemo for the taco order, then picked up the pizza on the way back.

The pizza at Brick is quite good. It's got all the hallmarks of a pizza baked quickly under high heat. The dough used is very chewy, strong enough to be substantial even though it is stretched quite thin. Maggie said it reminded her of a flat bread. No corn meal appears to be used, and I love the tiny little overdone spots over the bottom surface of the pizza crust. I love the texture and the brick oven flavor. My pizza was a pepperoni pie, with mozzarella and a sauce consisting mainly of crushed tomatoes. Simple and yummy.

I jogged past the Pour Farm twice on my errand, but did not stop in. That was an effort. But I had stopped at Douglas liquors earlier and snagged a 6 of Woodchuck's Limited Release cider. I was interested to taste what an oak aged cider was like. My answer: quite good. The oakiness gave a complexity to the cider which I don't usually feel Woodchuck has. Think of your favorite slightly oaky Chardonnay. I think I detected a slight caramel addition from the oak, which goes well with apples, if you like caramel apples. Which I do.

I also snagged a few bottles of the Harpoon Baltic Porter I mentioned last week. It seems to me to be more like a bock. I want to age the remaining bottles and see what happens to this strong brew.

Posted by James at January 14, 2009 1:10 PM
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Oh man, that cider looks awesome. Woodchuck has a good product.

I can't remember who mentioned it or where, but we should do a cider-off...

Posted by: Bull at January 14, 2009 2:27 PM

Thin but chewy? I'm not sure if I'd like that combo.

I miss Pizzeria Regina. Thin and not chewy!

Posted by: Julie at January 14, 2009 3:20 PM

Thin and not crispy. I'm not a fan of thin and crispy. To me, this pizza is definitely a good chewy. Probably closest to New York style, but I'm not an expert in that, having never been to NYC.

Posted by: James at January 14, 2009 4:21 PM

I'm wary of the oakiness. I always thought I didn't like chardonnay, and I think it was the good folks at the Wine and Cheese Cask in Somerville whose newsletter and selection helped me to realize it was the _oakiness_ that I didn't like.

Still, I like Woodchuck and thank you for bringing this new product to my attention. I will be sure to acquire some this weekend!

Next time you're planning on being in the city, we have got to go to Emma's Pizza in Kendall Sq. http://www.emmaspizza.com/

I adore the pizza there--thin crust with painfully delicious toppings. I think my fave is one they feature fairly often, with pignoli, spinach, and gorgonzola. Ohhhhh...I just ate dinner and the thought of Emma's pizza makes me hungry!

Posted by: Patti M. at January 15, 2009 7:42 PM

That sounds like my kind of pizza.
One of my favorite pizzas was a Greek pizza with roasted garlic, olives, feta, spinach... omg. Oh yeah, I could eat.

Posted by: Julie at January 15, 2009 8:39 PM

I went to Pour Farm last night and Harpoon Rauchfetzen was $3! Can't beat that! They also had a band, Whiskey Affair, who were quite good.

Posted by: Sara at January 17, 2009 5:06 PM

Man, I love that cider. Sadly, it usually gives me a headache (even after just one bottle).

Posted by: Kitten Herder at January 27, 2009 9:42 PM

I need to buy more of this stuff before I can't find it anymore. Emergency pre-storm cider run? Probably not going to happen.

Posted by: James at January 27, 2009 11:03 PM

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