But he also covers manufacturers from Pennsylvania (still the heart of the industry) to the South, Midwest, and other regions. Since I also I like history, I recently picked up a copy of Crunch! A History of the Great American Potato Chip, by Dick Burhans, a biologist by education, and a self-described avian ecologist, graphic artist, and part-time musician.īurhans grew up in eastern Ohio, which has long been a center of the potato chip industry, so "chippers" from there get a fair amount of attention in the book. I love chips, and Americans in general have loved chips since they were invented over a century and a half ago. I see in my latest blog poll that potato chips easily won over popcorn, tortilla chips and everything else as readers' salty snack of choice. The cheese appeared to be all mozzarella, and had just slightly browned. It had migrated a bit away from one corner, due to the dough puffing up in the oven, but this slice was on the cheesy side, though not overly so. Some of the heft came from the thick, bready cornicione, but there was also a fair amount of cheese. The crust was of thin to medium thickness, but this was a heavy slice. A little corn meal was visible underneath, as was a tiny bit of oven soot. The cheese slice had a dry, firm underside that displayed some light charring. I got a cheese slice and a broccoli/tomato slice. I've never intended to visit every location of every local pizzeria chain, but I have been slowly working my way to the various Pontillo's locations around town. I've heard time and again that different Pontillo's locations have better, or worse, or just different pizza, from others, and I pass by them often enough, and I've generally like their pizza enough, to want to try more.
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