Originally Posted by kmac32 (Post 1686582)

The FBI guy and the Mastro investigation was interesting. Did not have any idea hiw involeved this was in the collectibles industry.

Originally Posted by ls7plus (Post 1686527)

Just wanted to give a big, hearty thanks to Leon for the wonderful Net54 dinner he put on at the National on Friday night--enjoyed it immensely! Interesting speakers and a chance to meet and talk to fellow board members you've never met. An experience I highly recommend.

Highest regards,

Larry

Originally Posted by JollyElm (Post 1686530)

Can someone post some pictures? There has been a stunning lack of photographs from The National and the net54 dinner…a stunning lack.

Originally Posted by 1952boyntoncollector (Post 1686808)

The pizza looks reallly really good..

Originally Posted by bobbyw8469 (Post 1686812)

You being sarcastic?

Originally Posted by bobbyw8469 (Post 1686812)

You being sarcastic?

Originally Posted by JollyElm (Post 1686834)

I'll jump into the pizza debate. There is nothing more ridiculous in the history of humanity than the pizza places out here in California that call themselves "New York Style Pizza." New York pizza has thin as heck crust that can't support its own weight. It is loaded with cheese and sauce and is as greasy as all get out. If you don't hold it properly, you'll end up with a saucy mess all over your new shirt. It is the most frickin' delicious thing on the planet!!!!!!!!!!

"New York Pizza" in the Golden State?? An inch thick slab of cardboard bread topped with the faintest whisper of sauce. You can grab a slice by the crust and hold it out straight in front of you, and it will never bend or collapse. You don't need a second hand to support it from the bottom to prevent the sauce and cheese from sliding out. It's like holding a triangular shaped piece of plywood (Which is also funny because most places actually sell rectangular slices. What the heck is up with that???). It's comprised of 90% bread!!!


God, how I miss performing the traditional New York folding maneuver, like so…

Attachment 282564

Originally Posted by Donscards (Post 1686833)

Hey---I went back for seconds--and it was free--tasted fine with the beer

Originally Posted by Peter_Spaeth (Post 1686872)

In Maine, frozen pizza is probably considered gourmet. :D

Originally Posted by hangman62 (Post 1686892)

In CHI ... you cant beat Lou Malnadi's

Originally Posted by MVSNYC (Post 1687028)

Sorry...I'm a pizza snob, and here in NY, we are certainly spoiled with the best. The greasy, fold-in-half classic NY slice is great, don't get me wrong...but over the last decade there's been a renaissance of authentic "Nabalidon" pizzerias in and around NYC.

The magic is due to simple, amazing, ingredients (fresh Mozzarella, imported tomatoes, and pillow soft dough)...also, a 900 degree oven, that cooks the pizza is less then 2 minutes.


Here's a few stand-outs:


Roberta's (http://www.robertaspizza.com)

Don Antonio (https://www.donantoniopizza.com/gallery)

Motorino (http://www.motorinopizza.com/gallery)


Honorable Mention in Summit, NJ:

Pizza Vita (http://pizzavitanj.com)

Originally Posted by Tim Kindler (Post 1687193)

Thanks again to Leon, the sponsors, and the speakers who took their time to come and speak at the banquet. Jeff and I had a great time, but unfortunately couldn't stay long because of our drive home which we lose an hour going back because we are on Indiana stupid time zone. Anyway, had a great time seeing some old acquaintances and met some new ones as well.
As for the pizza, it was fine because it was meant to be an appetizer, not a meal, and because it didn't cost $8 a damn slice as it did on the convention floor!
Tim Kindler