Reply to thread

Message

[QUOTE="8893, post: 1687909, member: 93"]
Using [URL='http://www.eater.com/2015/4/10/8384255/everything-youve-always-wanted-to-know-about-ramps']ramps[/URL], something literally underfoot for a few weeks here every year that I never knew about or even heard of until seeing them on the pizza menu at Otto in Chester a couple years ago.

Basically, it's a kind of garlicky-onion tasting, scallion/leek-like grassy vegetable.

Kind of like shad roe, now that you've seen it, you'll see it on menus around here for a few weeks, and never again until next Spring.

As for Bufalina, the thing that made the pizza great--like pretty much everything on their menu--was balance, simplicity and restraint.  A stronger or heavier pesto would have eclipsed the taste of the pea leaves.  They don't try and do too much with any one pie.  Looking forward to the leftover slices today--thinking about incorporating eggs and doing something breakfasty with it now that the soccer fields are closed and I have a few hours when I'm not carting kids all over town.
[/QUOTE]

Verification

First name of men's bb coach