<?xml version="1.0" encoding="UTF-8"?>
<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Mon, 28 May 2012 18:16:16 GMT--><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>pizzacentric</title><link>http://www.pizzacentric.com/journal/</link><description>stories about pizza &amp; food</description><lastBuildDate>Sat, 26 May 2012 02:39:37 +0000</lastBuildDate><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.11.81 (http://www.squarespace.com/)</generator><item><title>bien cuit - yearning for pizzette</title><category>Brooklyn, NY</category><category>Perspectives</category><category>Pizza Proxies</category><category>Places</category><dc:creator>Michael Berman</dc:creator><pubDate>Wed, 23 May 2012 20:17:55 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/5/23/bien-cuit-yearning-for-pizzette.html</link><guid isPermaLink="false">512717:5876833:16415793</guid><description><![CDATA[<p><span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/bien-cuit/Michael%20Berman-Bien-Cuit1.jpg?__SQUARESPACE_CACHEVERSION=1337963715342" alt="" /></span></span>

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bien cuit - yearning for pizzette
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<p>Smug counter help, lunching ladies who gossip about nannies, and high prices ― all of these things be damned. The bread at Bien Cuit is so good...</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-16415793.xml</wfw:commentRss></item><item><title>food for thought - soft shell crabs</title><category>Brooklyn, NY</category><category>Food for Thought</category><category>Home Preps</category><category>Seafood</category><dc:creator>Michael Berman</dc:creator><pubDate>Wed, 09 May 2012 14:00:33 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/5/9/food-for-thought-soft-shell-crabs.html</link><guid isPermaLink="false">512717:5876833:16181402</guid><description><![CDATA[<p><img class="imageToSwap" src="http://www.pizzacentric.com/storage/2012/softshellsandwich/michaelberman-softshellcrab_1.jpg" alt="" /></p>

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food for thought - soft shell crabs
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<p>It was lunchtime, I was hungry, and I needed cash....</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-16181402.xml</wfw:commentRss></item><item><title>quick rec: koronet</title><category>New York, NY</category><category>Pizza</category><category>Places</category><category>Quick Recs</category><dc:creator>Michael Berman</dc:creator><pubDate>Wed, 25 Apr 2012 14:51:13 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/4/25/quick-rec-koronet.html</link><guid isPermaLink="false">512717:5876833:15990606</guid><description><![CDATA[<a href="http://www.pizzacentric.com/journal/2012/4/25/quick-rec-koronet.html"><img src="http://www.pizzacentric.com/storage/2012/koronet/koronet-pizza-0.jpg?__SQUARESPACE_CACHEVERSION=1335367561129" /></a>



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quick rec: koronet
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<p>As an undergraduate at NYU I rotated through many good pizza options in the Village, but whenever friends at Columbia...</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-15990606.xml</wfw:commentRss></item><item><title>pizza rustica: is it pizza?</title><category>NYC</category><category>Pizza Proxies</category><dc:creator>Michael Berman</dc:creator><pubDate>Sat, 07 Apr 2012 04:25:32 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/4/7/pizza-rustica-is-it-pizza.html</link><guid isPermaLink="false">512717:5876833:15743666</guid><description><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/pizza-rustica/3T5D0020.jpg?__SQUARESPACE_CACHEVERSION=1333739698994" alt="" /></span></span>

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pizza rustica: is it pizza?
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<p>We have many names for those elongated sandwiches stuffed with meats, vegetables, and cheese ...</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-15743666.xml</wfw:commentRss></item><item><title>di fara - the wait</title><category>Brooklyn, NY</category><category>Perspectives</category><category>Pizza</category><category>Places</category><dc:creator>Michael Berman</dc:creator><pubDate>Tue, 20 Mar 2012 15:45:45 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/3/20/di-fara-the-wait.html</link><guid isPermaLink="false">512717:5876833:15511527</guid><description><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/difara-thewait/3T5D5422-Edit.jpg?__SQUARESPACE_CACHEVERSION=1332342485640" alt="" /></span></span>

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di fara - the wait
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<p>The first thing you notice at Di Fara Pizza on Avenue J in Midwood, Brooklyn is how shabby it looks....</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-15511527.xml</wfw:commentRss></item><item><title>the freedom of pizza</title><category>NYC</category><category>Perspectives</category><category>Pizza</category><category>Places</category><category>Washington, DC</category><dc:creator>Michael Berman</dc:creator><pubDate>Wed, 07 Mar 2012 04:17:00 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/3/6/the-freedom-of-pizza.html</link><guid isPermaLink="false">512717:5876833:15264202</guid><description><![CDATA[<span class="full-image-block ssNonEditable"><img src="http://www.pizzacentric.com/storage/2012/intro/MichaelBerman-1102.jpg?__SQUARESPACE_CACHEVERSION=1330664299531" alt="" /></span>

<div class="postTitle">
the freedom of pizza
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<p>Pizza inspires passion....</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-15264202.xml</wfw:commentRss></item><item><title>rocco's top notch cephalopods</title><category>Brooklyn, NY</category><category>Multimedia</category><category>Pizza Proxies</category><category>Seafood</category><dc:creator>Michael Berman</dc:creator><pubDate>Mon, 20 Feb 2012 05:23:00 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/2/20/roccos-top-notch-cephalopods.html</link><guid isPermaLink="false">512717:5876833:14947005</guid><description><![CDATA[<img src="http://www.pizzacentric.com/storage/2012/roccos/top_rocco_button.jpg?__SQUARESPACE_CACHEVERSION=1329667669778" alt="" />

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rocco's top notch cephalopods
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<p>The first time I had Rocco&rsquo;s impeccable fried calamari it was because I needed to get my car inspected....</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-14947005.xml</wfw:commentRss></item><item><title>quick rec: monday, tony's on graham</title><category>Brooklyn, NY</category><category>Pizza</category><category>Places</category><category>Quick Recs</category><dc:creator>Michael Berman</dc:creator><pubDate>Mon, 30 Jan 2012 20:42:13 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/1/30/quick-rec-monday-tonys-on-graham.html</link><guid isPermaLink="false">512717:5876833:14794760</guid><description><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/tonysgraham/3T5D3951.jpg?__SQUARESPACE_CACHEVERSION=1327958225605" alt="" /></span></span>

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quick rec: monday, tony's on graham
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<p>It was the old <em>one-slice-turns-into-two routine</em> today at Tony's on Graham....</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-14794760.xml</wfw:commentRss></item><item><title>pizza it is a-changin'</title><category>NYC</category><category>Perspectives</category><category>Pizza</category><category>Places</category><dc:creator>Michael Berman</dc:creator><pubDate>Sun, 08 Jan 2012 20:54:27 +0000</pubDate><link>http://www.pizzacentric.com/journal/2012/1/8/pizza-it-is-a-changin.html</link><guid isPermaLink="false">512717:5876833:14202729</guid><description><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/journal-images/rays/AContactSheet-001.jpg?__SQUARESPACE_CACHEVERSION=1324428634992" alt="" /></span></span>

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pizza it is a-changin'
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<p>At some point during my unhappy junior high years...</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-14202729.xml</wfw:commentRss></item><item><title>notes on process: cookies &amp; confit</title><category>Anywhere</category><category>Home Preps</category><category>Multimedia</category><category>NYC</category><category>People</category><category>Pizza Proxies</category><dc:creator>Michael Berman</dc:creator><pubDate>Thu, 08 Dec 2011 04:57:00 +0000</pubDate><link>http://www.pizzacentric.com/journal/2011/12/7/notes-on-process-cookies-confit.html</link><guid isPermaLink="false">512717:5876833:14008765</guid><description><![CDATA[<img src="http://www.pizzacentric.com/storage/journal-images/duckconfit/lahey-9.jpg" title="" />

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notes on process: cookies & confit
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<p>Many pizzamen I&rsquo;ve met have described dough-making as a nuanced process....</p>]]></description><wfw:commentRss>http://www.pizzacentric.com/journal/rss-comments-entry-14008765.xml</wfw:commentRss></item></channel></rss>
