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