West Coast invasion comming @ ya this Sept. 1st !!!
- Thread starter Alaska_Dawg
- Start date
Great job Patrick. That's a crash course in Pizza.OK this thread is in DIRE need of pizza education
NY/NJ Pizza--thin crust, cheese on top
Tomato pie--southern NJ/Trenton style--sauce on top of cheese
NY/NJ Sicilian Style--thick bready, airy crust. Sauce can either be on top or on bottom
Chicago Deep Dish--Dense crust, almost pie-like made typically with cornmeal
Chicago Thin crust--many native Chicagoans claim this to be "real" Chicago pizza and deep dish is for tourists. Thin, wafer like crust, slices cut into squares
Detroit style--yup its a real thing. Crust similar to NY/NJ Sicilian but must have the cheese pushed all the way to the edge so there is a "burnt cheese" layer at the crust. In addition the cheese is not mozz--it's brick cheese, sometimes mixed with cheddar
There are more too. There are upstate NY style, Ohio style St Louis style ( f***ing gross) and others
You're welcome!
I've done that in various states and usually they have no idea what I'm talking about.
Wrong. Oh so, oh so, oh so wrong my friend! "Tomato Pie" is simply made a tad differently. The "sauce" is the key, however, there is still cheese:
I'm crying over here on the coast. I was born in Trenton and weaned on Chambersburg food. I just don't make it over that much anymore and I much prefer the tomato pies to regular pizza.
Patrick, the picture of the Chicago Thin Crust looks kind of like like the pizza at Lou Malnati's out in Chicago, if i remember correctly. I always thought this was the authentic, honest-to-goodness, Chicago Deep Dish Pizza. Any idea where that picture was taken?OK this thread is in DIRE need of pizza education
NY/NJ Pizza--thin crust, cheese on top
Tomato pie--southern NJ/Trenton style--sauce on top of cheese
NY/NJ Sicilian Style--thick bready, airy crust. Sauce can either be on top or on bottom
Chicago Deep Dish--Dense crust, almost pie-like made typically with cornmeal
Chicago Thin crust--many native Chicagoans claim this to be "real" Chicago pizza and deep dish is for tourists. Thin, wafer like crust, slices cut into squares
Detroit style--yup its a real thing. Crust similar to NY/NJ Sicilian but must have the cheese pushed all the way to the edge so there is a "burnt cheese" layer at the crust. In addition the cheese is not mozz--it's brick cheese, sometimes mixed with cheddar
There are more too. There are upstate NY style, Ohio style St Louis style ( f***ing gross) and others
You're welcome!
Hopefully, the Washington fans football skills will be as bad as their spelling. "Comming?"
-Scarlet Jerry
-Scarlet Jerry
Or one of those old school burger diners with names starting with "White" and ordering a Jersey Burger (cheeseburger with pork roll/Taylor ham)
:sunglasses:
A night game on Sept 1st will not have excessive heat... at least not in the 2nd Half.
A night game on Sept 1st will not have excessive heat... at least not in the 2nd Half.
Wrong. Oh so, oh so, oh so wrong my friend! "Tomato Pie" is simply made a tad differently. The "sauce" is the key, however, there is still cheese:
that looks like a Marruca's pie right there
tomato pie sometimes I hear that... but mostly its just pizza... until you go to order, then you order a "2 large pies, one pepperoni and one meatball". You are ordering at a pizza place.. "pizza" is understood when you say "pie".
I wonder if Carnegie Deli still serves their delicacies?? Really great stuff...
Carnegie Deli closed New Years Eve. Katz's on the lower East side is still open & Second Ave Deli is still around.
Sarge's on 3rd ave btwn 36th and 37th
Best corned beef of any Jewish deli I've tried, big quantity and fair prices (esp compared to 2nd Ave Deli and Katz). Tongue and brisket there is really tasty. They make a good kreplach and matzo ball soup, and have a nice price for their steak and eggs combo. I've been going to this place for years.
