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LOL! That's the first time I've heard that theory!
So, Fear&Whiskey, is the reason the British Empire fell due to the cruddy food made by the British?
I'm no fan of the British Empire believe me but I will tell you one good thing that came of it,the sausage roll Wanna know it was invented?
Well a British soldier was taunting a French soldier and instead of shooting him he did something worse, he insulted the French food by mocking him by shoving a fat sausage in a sacred French croissant and thereby desecrating what the French delicacy was supposed to be which to this day they will only ever eat with jam for the most part. Or sometimes cheese and a bit of ham and artistic license here and there but no sausage.
Go to Paris and ask for a sausage in your croissant. You will be lynched in five seconds flat. And don't ask for marmalade either, that offends them too though I don't know why.
From this came the sausage roll. And if I had to flip between a pizza slice and this I would take the sausage roll every time. Only good Brit food is Sunday Roast apart from this delicious invention. Lick your lips at this
So maybe pizza is serious stuff who knows? Apologies to pizza parlors everywhere and especially the isle of Staten. I'll bow out with that thought. Wars have been started over less I guess
Apologies to pizza parlors everywhere and especially the isle of Staten. I'll bow out with that thought. Wars have been started over less I guess
Why does that get mentioned as if I'm supposed to be bothered by it? Am I? That Jersey guy openheads did the same thing recently, going so far as to write an entire soliloquy about how I have a Staten Island inferiority complex. It's very strange. Maybe we do have something to be proud of here, I'll have to look into it...
I've had pizza in several different states and nothing comes close to NY pizza. It's the top quality ingredients, the ovens, the recipes, the know-how, and the procedure that gets done exactly right at most pizzerias here. Having the largest Italian population doesn't hurt. NYC has a definite advantage because of the water. I think the reason Long Island cannot replicate NYC crust is because our water is higher in Iron (can verify this through water quality reports across the Island)...although we do have some gems like Original Umbertos, King Umbertos, Grimaldis, Cuginis, that can easily compete against the best from NYC. You go down south or even to PA, and it's not even close. That's why Papa Johns and Dominos are so popular outside of NY.
Just go to Denver's Lodo section, and you'll find it just like the one in NY. Go to Bute, Montana and tell us that you can't find it. You see, it's found all over the country. San Antonio and Dallas have identical NY taste and style because the cook and owners are from Manhattan/Brooklyn. The water is a myth nonesense. If that were true, they'd bottle it and sell it to all the NY pizza style restaurants all over the country. I tried the water in NY and it taste identical to LA's water. It's just not true at all. I and you can't really taste the difference of pizzas using different tap water. It's the myth that I want to break. NY exact style can be found in many parts of the country. However, It's hard to find it in SF, LA, Chi and other cities, but it can found in San Antonio, Phoenix, Seattle, outskirts of Portland, Ore, Bute, Montana and Orange County and others. Just look the yellow pages in your hometown, and you'll probably could find a ligit NY pizza since they're from NY or Boston.
Just a myth! If it's true, bottle it and sell it around the country. It's load of nonesense and very annoying mentality.
Actually, the part about the water is true in some ways. I've never been able to nail down exactly how the local water in NYC affects bread making, and therefore pizza, but being a brewer of beer I can tell you that NYC water is extremely soft with an extremely neutral taste and perfect pH range. In regards to beer at least, NYC is one of the best water sources in the country to brew with. In simple terms, water sources in different areas are affected by the type rock the area rests on. This isn't conjecture, it's scientific fact and you can find plenty of info about it online. Brewers in other areas actually add salts to build ions, or even mix tap water with purified water to blend out higher concentrations.
Actually, the part about the water is true in some ways. I've never been able to nail down exactly how the local water in NYC affects bread making, and therefore pizza, but being a brewer of beer I can tell you that NYC water is extremely soft with an extremely neutral taste and perfect pH range. In regards to beer at least, NYC is one of the best water sources in the country to brew with. In simple terms, water sources in different areas are affected by the type rock the area rests on. This isn't conjecture, it's scientific fact and you can find plenty of info about it online. Brewers in other areas actually add salts to build ions, or even mix tap water with purified water to blend out higher concentrations.
Their water is so similar to LA's water based on me drinking both of the water, but LA makes poor pizzas compared to NY with the exception of California Pizza Kitchen. Orange County has identical to NY's pizzas in several restaurants like Grimaldi's. I guess OC uses the same water as LA.
I've had pizza in several different states and nothing comes close to NY pizza.
Me too. I've probably tried pizza in 20 states and NY is king, hands down.
Papa John's is disgusting.
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Wanna know it was invented?
