In NJ and even parts of Manhattan, bagels and kaiser rolls are now frequently abominations, and “salt sticks” that even remotely resemble their heavenly 1960s-early 1970s versions are as rare as civil political discourse. There were still some wonderful “independent” bakeries on the Upper West Side until the early 1980s. Orwasher’s on the East Side of NYC makes a not-bad salt stick but it’s not an even close relative of what formerly went by this name.
For some reason, the worst bialys are pretty close to the best ones, and even the supermarket freezer ones are decent enuf in a pinch.
As much as I frequent Costco, their overinflated, Wonder Bread-ish bagels have to be the saddest in the Solar System.
Just played now “Planet Rock”. I can’t recall having heard that song before, but unlike others in this thread … I feel like I had been in enough environments (parties, clubs, etc.) in which I *should *have heard it. I was only in sixth grade when the song was new, though.
I can easily say, however, that I have listened to tons and tons of artists who owe “Planet Rock” a huge debt. I’m looking at you Midnight Star, Kyper, and Egyptian Lover :dubious:
Yes, in the U.S., in the New Orleans metro area. N.O. is a food town, and the local groceries carry pretty good store brands to accommodate their customers.
Kind of surprised that the “roll with butter” side issue has generated far more discussion and argument than the main question about the record “Planet Rock,” which is arguably the most influential dance record of the 1980s. But maybe I shouldn’t be surprised.
That’s why. The OP’s revelation about “Planet Rock” was just mistaken; it did chart, people far beyond New York are familiar with it, and it has been acknowledged as a touchstone for years.
Whereas the idea that rolls-with-butter are a respectable division of either breakfast or street food, largely is just a local quirk.
No, gyros are made of chopped formed meat. Traditional gyro is part lamb, part beef. Spam on a spit, if you will. Souvlaki is whole muscle chunks of beef, chicken, pork, or lamb. I loathe lamb so gyros are out, but I love most souvlaki.
Years ago, my friend Deb had moved from NYC to Austin. She had several friends down and we got together one Sunday for pot luck brunch. Many of the Texans were giving the smoked fish the side eye, while the New Yorkers were looking at our breakfast tacos with beans and jalapenos.
I don’t disagree with your conclusion: traditional Italian pizza is low-cheese, or your premise: lots of Italians are lacatose-intolerant. But I disagree with the connecting argument.
Most cheese is low-lactose, and in particular buffalo mozzarella is virtually free from lactose.
I’ll know to never mention hard rolls again. Or maybe I’ll use it in gun control, abortion, cat declawing and tipping threads. You know, to defuse them.
Your thread got me so excited about rolls with butter that I had them for breakfast twice since the weekend.
I went to a Brooklyn bodega and asked for a roll. “Roll with butter?” “No, just the roll.” I wanted to take it home and spread it with good Irish butter instead of whatever shit they used. They charged me a dollar anyway. Got it home and buttered it up. Roll was stale.
Was buying a few things in Whole Foods, and a gorgeous fresh-baked roll caught my eye. Bought it (dollar, again). Took it home and buttered it. Interior was all caky and crumbly, not like a real Newy York roll at all.
Now I have to traverse the five boroughs to find a PROPER roll with butter. Maybe I can work it up into a piece for the NY Times food section and profit by it.
