Well, I look forward to trying some next time I’m in New York.
This is absolutely true. Triangular slices and foldable are two of the defining characteristics of pizza. Also, Papa Johns/Pizza Hut/Dominos etc are not real pizza, because as far as I’m aware, none of them use brick ovens. Wood-fired is nice, but not a requirement; a real brick oven is a fundamental necessity.
If you want really good pizza, go to People’s Pizza in Cherry Hill, NJ.
I have no comment on further Chicago food issues other than to opine that anything sausage-esque is disgusting. You’re eating intestines, guys.
Yummy, yummy intestines. Packed with lips and assholes…<drool>
Face it, when you break things down to the basics, we all live on shit and garbage. Right this minute, I am enjoying the result of a number of yeast cells shitting their little vacuoles out after chowing down on some corn mash. So sausage inna bun doesn’t bother me at all.
Yeah, probably. Sometimes you do see the sliced kind too, but it seems to be less common, so maybe there was some selection bias going on.
Mmmm…pizza selection bias.
Lemme guess. You call it rick-otta. You put it in lasagna with some matza-rella.
Yep, and I bet you like some managot and a slice of proeshoot.
First of all, intestines are tasty. Second of all, the pizza on sausage is usually intestine-less. Third of all, even regular sausage is difficult to find with intestines these days–most companies seem to use collagen casings. It pisses me off, too. I like my hot dogs with natural casings and I can count on one hand how many places in my neighborhood still serve natural casing hot dogs. It’s a travesty, I tell ya. Nothing beats the snap of a natural casing.
Am I the only one who thinks the thinckness of the crust is irrelevant? The only thing that actually significantly affects the taste is the sauce. Toppings are next, then cheese, then type of bread, then finally the thickness thereof.
It depends on the pizza. In general, for me, the most important part is the crust, that’s why I tend to gravitate towards Neapolitan and many New York Styles (like Patsy’s) which emphasize a delicate flavorful crust, lightly charred, cooked in a very high-heat (usually brick wood-fired or sometimes coal-fired) oven. Pizza is first and foremost a type of bread, and the crust should be so good that it can stand alone and be eaten on its own. Sauce should be simple and clean: just plain, high-quality crushed Roma tomatoes (San Marzano, usually) will do. The sauce doesn’t need oregano or basil or anything in it. A little garlic and/or olive oil is okay. Toppings should be light, but of the highest quality. Cheese should be apply sparingly: most pizzas have way too much cheese for my tastes.
However, with other styles I apply different rules. The above is for my platonic ideal of a pizza.
obviously republican
thats just not right
um, we’re not in Italy, pal. I know living in New Jersey can confuse you from time to time, but pronouncing words in English as they sound in Italian, or using cutesy idiomatic words that are very narrowly understood and acting like said idiom is the “right” term, is the epitome of failed, ersatz pretentiousness.
p.s. I would’ve liked to have seen you give the pronunciation respelling… reek-otta. It would’ve buttressed nicely into your stupid point.
Probably. I agree that it is the most important point of all. It defines the food you are eating. A number of very different things are called ‘pizza’. You only know what someone is really referring to if the crust is defined as well.
I could have written this, exactly. And if I had to choose between New York-style pizza and Chicago Deep Dish, 9 times out of 10, I’d pick the New York style. You can pry the Chicago thin crust out of my cold, dead hands, though.
Which part?
Anyhow, you don’t taste the intestines when eating a hot dog. There is no discernible flavor to them, so far as I can tell. It’s a matter of texture. Biting into a hot dog (or other sausage), there should be a little bit of resistance as the natural casing stretches under your teeth, and a nice clean “snap” when the pressure exceeds the tensile strength of the casing. Skinless dogs just don’t have that satisfying interplay of textures. And this applies to all sausages. Skinless or collagen casing sausage simply don’t feel “right” in my mouth. They seem mealy (and perhaps somehow less juicy, although that could be a pyschological thing.) I am always disappointed when a hot dog stand uses a skinless dog, and that will make me write off that hot dog stand forever. Luckily, at least one big local chain, Portillos, has natural casing dogs, so if I really want a hot dog in an unexplored part of town, I could usually find a Portillos to have one at. (While they do a Chicago style hot dog with all the trimmings, it’s not the supposed canonical Chicago style hot dog as advertised by Vienna Beef – no fluorescent neon green relish. It’s actually quite difficult to find that exact hot dog served by default at most hot dog stands in Chicago and its environs.)
Nominated for best post+username combo.
They make pizza in the US?
