Comments on: PROFILE: Midtown Lunch’er “Edward” (aka “The Cer Te Sandwich Mastermind”)

By: Craig355

Craig355 — Tue, 02 Feb 2010 19:20:21 +0000

Bacon, egg, and cheese – seriously. I used to work at a pizzeria and the pie guy would make these for the staff. Thin crust, scrambled eggs, American cheese and bacon on top – so simple, yet so good.

By: Fred

Fred — Wed, 27 Jan 2010 17:54:03 +0000

add fresh chopped dill and/or scallions to that au gratin pizza above…..

By: ESNY

ESNY — Tue, 26 Jan 2010 23:38:08 +0000

A pizza with cherry tomatoes instead of sauce.

Carmelized onions and hot sausage.

A white pizza made with Sottocenere (or any other truffle cheese) and topped with arugula.

By: Ender

Ender — Tue, 26 Jan 2010 22:33:33 +0000

Crispy potato au gratin pizza, with lots of butter, garlic, rosemary and of course… cheese.

By: Monique

Monique — Tue, 26 Jan 2010 22:22:27 +0000

indian pizza!

By: MattZ

MattZ — Tue, 26 Jan 2010 21:44:23 +0000

pizza with lardo, taleggio, and burratta

By: DocChuck09

DocChuck09 — Tue, 26 Jan 2010 20:54:32 +0000

RE: “I equate it to sex- there is some that are better than others but it’s all good (sic).”

Well, Buddy, if that’s your opinion, then I would have to say that you haven’t had a whole lot of “sex.”

Believe, me … it ain’t “all good.” Ask ‘Fred.’

And, my friend, you really need to work on that 260.

PS — have you got tattoos?

By: kcijones001

kcijones001 — Tue, 26 Jan 2010 20:26:27 +0000

just had a blue cheese fondue at the smith and i think something like that would be great either on or the side

By: Moons

Moons — Tue, 26 Jan 2010 19:55:20 +0000

2nd Harry – Buffalo Chicken Pizza has a lot of potential to get screwed up (based on other efforts I’ve seen in this city) but when it’s good, it’s oh so right.

By: ribs

ribs — Tue, 26 Jan 2010 19:35:40 +0000

@ ceh – maybe something more to that dream of being a goat herder.