| Author | Message | ||
     Team_ruthless |
The "soup in a large bread-bowl" is stuffed pizza. My wife used to work the desk in a hotel and always had a laugh at the out of town visitors who never had it and ordered it. On multiple occasions confused people came down from their rooms to show her their pizza and ask if it was a joke. | ||
| Team_ruthless |
so no one can actually tell me what NY pizza is other then it has to be folded, has little sauce and lots of cheese? you can get that I'm Chicago too but its called a quesadilla. | ||
| Pkforbes87 |
It may not fall into either of these categories, but Dominoes pizza has been my favorite ever since they started putting seasoning and lots of butter on the crust. Canadian bacon, pineapple, and tomato. Mmmm. | ||
| Buellish |
Regular bacon,pineapple,red onions and a little extra sauce on thin crust. Mmmmmm..... | ||
| Crusty |
I've had pizza in many different locations on three continents. The absolute best is in the Northeast U.S. I'd put Boston and New York on the same level.The pizza in Nairobi at the Pizza Garden of the Jacaranda Hotel comes with Tuna, asparagus and the most horrid excuse for cheese that I've ever encountered. It flat sucked. Australian pizza was pretty underwhelming, but it was light years ahead of the Kenyan pizza. Chicago style pizza is O.K., if you can't get New York style pizza. And California does to pizza what they do to damn near everything else. I don't brag about Mexican food in the Northeast, and I avoid Italian food in California. You can draw whatever conclusions you want. | ||
| Sifo |
Chicago style is great if you want soup in a large bread-bowl. If that is what you think Chicago pizza is... Well I'll just say too damn bad for you!  I can show you were to get that in Chicago, but it isn't Chicago style. It also isn't a good deep dish or stuffed pizza. Chicago style starts with a good dough that is tossed to be thicker than your east coast fold it like a limp taco pizza. | ||
| Court |
Fun to read but . . . dammit. . . I am unqualified to offer an opinion . . . we (as if I have ANYTHING to do with it) just make our own. Nice to have one of the only 3 legal cola ovens in NYC. When Aunt Mary makes pasta . . . . all she needs is someone to go to the Bronx and get her special flower. She made Lasagna . . . from scratch . . .for Erik last time he was here. It's art. Has been since she got off the boat from Nocera Terinese. You can see why I struggle to loose weight . . .      | ||
| Sifo |
I added a couple of pounds just looking at the pictures!  | ||
| Kenm123t |
Ok Dinner at Courts We can have aunt mary down for the Winter when its too cold in NY I have access to a Coal mine so thats not a problem. | ||
| Jaimec |
One of the BEST videos regarding NYC pizza I've ever seen!! http://www.thedailyshow.com/watch/wed-june-1-2011/ me-lover-s-pizza-with-crazy-broad | ||
| Leftcoastal |
Christamighty, Court - You're killing us here! I just about chipped a tooth on the monitor. DO NOT attempt to eat anything referred to as "pizza" in California. Especially if you've ever had the real deal in NY or Chicago. I've had pizza in both locales and they are 2 pretty much entirely different things that only share a name. Both are most excellent - I guess I'm gonna have to get on a plane soon 'cause now I've got a hankerin' for some of that. You people are starting to cost me money. | ||
| Team_ruthless |
Fresh homemade pasta is one of the worst things you can eat. Not that its unhealthy but after eating it you can't stand it any other way. It's like after I rode the 1190rs and went back to my xb. I used to love my xb until I saw how good a motorcycle could be. | ||
| Court |
Al: You're due a trip to Gotham and we'd love to stuff you and your better half plum chuck full of homemade Italian. I'm not sure some folks know who you are married to . . . but, suffice for the instant discussion, for me to say I've now clue how the two of you stay skinny as rails. It's not like I don't owe the two of you . . . .who have supported one of the few vices I refuse to surrender . . . a proper feeding. Only problem . . . . if you guys come here . . . one of you is going to have to work . . . as I'd not let her out of town without desert ! Yeah . . .you and I married well above our stations.   | ||
| 86129squids |
Holee Cow. Court- that's da BOMB. I've worked an oven similar to that, with proper ingredients- the result is fantastic. Thin vs. thick- both have their virtues, but the art is in the thin crust. In Alcoa, TN there is a place called "Metro Pizza"- best in town. In Tellico Plains TN, at the "Tellico Grains Bakery", get there on a Saturday early and be ready for some bliss. | ||
| Sdecp |
http://tpmlivewire.talkingpointsmemo.com/2011/06/j on-stewart-goes-ballistic-teaches-trump-how-to-pro perly-eat-pizza-video.php That is all I have to say about that. | ||
| Dcc46 |
Definitely prefer NY pizza. Best pizza on the planet is at Catanias on Arther Ave in the Bronx. Gotta grab a few of their mini calzones while your there to. I think I'm gonna have to ride up to NY next month and hit the Dinosaur and Catanias now.  | ||
| Aesquire |
Perhaps a definition of New York pizza and Chicago pizza is in order. I think of NY pizza as thin, but nor crispy crust pizza with the emphasis on sauce, ( but not all that much quantity ) and lots of cheese, other topping optional, and even frowned upon by some purists. Eaten usually by folding and eating like a crazed taco, judged on crust, cheese, and mostly the sauce. I think of Chicago pizza as a moderately thick crust, baked in a pan, with lots of sauce, toppings and cheese, usually eaten with fork or in exuberant sloppy hand to mouth stuffing. Messy, massive, and rich, more emphasis on toppings then crust and sauce. Nearly a casserole. Yes Chicago has thin crust pizza too. But it's not famous world wide for that variant. ( as deep dish is available in NYC ) I generally agree with Crusty on the regional tastyness levels. There are exceptions, of course as Americans move around and bring regional cuisine to their adopted homes. True, a LA cracker crust thin 'zza with asparagus, artichoke hearts, truffles and buffalo sauce just kinda looks like a real pizza...... but really is a big mutant quesadilla they forgot to fold.....  Fusion food is interesting. Kimchee and crab calzones? okra and bacon tacos? Tex/mex and curry chicken wraps? Any national chains better at "chicago style" than Unos? | ||
| Thesmaz |
Court, those pizza from a wood fired oven pics are right on the money. After living in Italy for 3 years I struggle with the so called "Italian" food here. The ONLY and BEST way to have pizza is from a wood fired oven, my opinion. Gas and electric ovens cant even touch the flavor! While I lived there I thought that most of the food was fairly unremarkable but now that I'm back in the CONUS I really miss it. The only way I can get Italian food or pizza here that I like is if I make it myself, like the Spaghetti a Vongole (baby clams) I made the other night, a Venetian Classic. I have the plans to build a wood fired oven in the backyard and its included in the spring/summer upgrade plans. One day I have one built into my forever home. | ||
| 86129squids |
+1000, the wood ovens are the best! | ||
| Team_ruthless |
Wood or coal? | ||
| Just_ziptab |
Legal cola oven? What's that noise all about? | ||
| Court |
The over in the photo is COAL. NYC will not license coal ovens any longer. Toughest part is getting coal. I'm not terribly picky and will eat about any pizza. But . . . alas . . . my quest today is for onion rings and ice cream . . . off to Holstens. | ||
| Brumbear |
http://nepacrossroads.com/about19925.html I found this if your interested. I would hate to see that beautiful, lovely, mouth watering savory, delectable, perfectly melded PIE disappear from this metropolis. | ||
| Bob_thompson |
Court that really reminds me of my friends in the old neighborhood of Chicago. Being raised with many "old school" Italian friends who did everything the old way I have experienced home made Italian everything right to home made barrels of vino which we tapped regularly as kids on the "wrong" side of drinking. WOW, were those some kind of headaches! LOL. And I have never had skinny bread like that since. One thing I believe is some of the cooking "flavor" also comes from seasoned pans, just like our dutch oven cooking here in the west, and you have to cook pizza on a stone which we have two of. Mommas (my wifes) pizza and lasagna is the absolute best we have here in Utah! HA! Sure wish we had an oven like that though Court. Outstanding! Aunt Mary is beautiful! | ||
| Just_ziptab |
NYC will not license coal ovens any longer. Good grief........WHAT'S NEXT? I baked a pizza last night "on stone" in my Big Green Egg with lump charcoal. It's not licensed,nor do I have a permit. Never mind that I burn genuine lump coal in my pot belly stove once in a while. This is an older photo.The stone now has a very nice baked brown color to it. A little wet apple wood really adds to the pizza taste.......   Ah shad up,so what if it's a $3.00 pizza......tastes great to me.......... | ||
| Leftcoastal |
Penny's ex-mother-in-law from first husband was from Naples, Italy. Taught her Swiss/Polish daughter-in-law how to make the real thing. I've had the benefit of that since 1980. The secret to not weighing more than the Road King is to not go back for thirds and more - hold off after seconds. Pace yourself. Besides, Italian food (with the possible exception of pizza) is always better a day or two after it's made. Usually by then, there's not enough left to overindulge. Not only is she teaching pie classes, but does homemade ravioli and other Italian food classes now, too! www.pennyspies.com (shameless plug) | ||
| Leftcoastal |
"Toughest part is getting coal." I've got plenty left over from my Xmas stocking - should I ship it out to you? | ||
| Court |
>>>I've got plenty left over from my Xmas stocking - should I ship it out to you? Save it. Add it to the growing list of reasons I have to sneak over to your place. By the way . . . . we have >18,000 licensed restaurants here . . . . . but if I had a Pappa Rich within 1,000 miles I'd be in deep trouble.  | ||
| Leftcoastal |
I finally got back under 180 from about 205 a year or so ago, and you gotta go and show me that - they're like 3 1/2 miles from here. Another place on my long lists of bakeries to try to avoid. | ||
| Kenm123t |
Any one notice no Comments by Ft B jeremy Court better put a security detail on Aunt Mary Before Jeremey Kidnaps her! |
