Quote:
Originally Posted by phelan1777
I absolutely stand corrected. I got all the cities and names mixed up lol
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Quote:
Originally Posted by phelan1777
I absolutely stand corrected. I got all the cities and names mixed up lol
lol, just trying to help any of those that might venture this way and want willingly clot and artery or three.:up:Quote:
Originally Posted by IanY
To clog up arteries, I have something more effective.
Nathan's Bacon Cheese Fries. Courtesy of Coney Island, Brooklyn, New York.
Eat that and you wouldn't want to eat regular french fries anymore.
<grabs Keys and heads for the door, just got paid too....................heart attack here I COME!!!!!!!!!!!!!!!!!!
I'm only about 2 hours west of NYC
You get something similar from Outback for £4.95 :D
Stouffer's French Bread Pizza FTW. Best Frozen Pizza Evar. Note that I did qualify that with the word frozen. The best real pizza comes from a little place in Manhattan's upper west side called Coronet. I'll be sure to get a pic next time I go.
http://lh3.google.com/d.hopero/R8X4y...0/DSC00808.JPG
http://lh5.google.com/d.hopero/R8X4y...0/DSC00809.JPG
Also LOL at you guys comparing your height/weight/waist. Pure Gold! :rofl:
Bah boxed stuff is crap @ best, the cardboard it comes in taste better..........oh wait, it tastes the same.Quote:
Originally Posted by yankee
The real stuff comes from corner mom and pop shops, and even street vendors. FTW:up:
phelan1777, the review for the steak sandwiches is funny. The meat tastes like leather!!!
lol:Just a few weeks ago we were in Philly for over a week. We stopped in at Pat's. The sandwich was average at best. The steak was chewy and dry, two pieces of cheese do not a philly ...
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Pat's and Geno's Are the Worst... - goeagles1975 - Oct 16, 2007
Skip Pat's and Geno's the steak tastes like leather, are small for the price you pay, and are no more than tourist traps. I have never understood why these 2 places are considered ...
Well it does come from a Cow..............so what would you expect :rofl:Quote:
Originally Posted by [XC] 2long4u
but seriously though, you can go to a different place each day here in Philly, and get a slightly different cheese steak and the meat look and taste a little different, the cut, how long its cooked, how its cooked, seasoning, the piece of beef it comes from, how well its chopped up, how long its been frozen.
there are a million variables.
There was a chain here called Philly Cheez, and they had some great steak sandwiches!!! There is also the cheese steak factory but are not as good.
Where is here?Quote:
Originally Posted by [XC] 2long4u
I dispise all the "Subways" and other food joints that claim they have Philly Cheese Steaks. Well the ones I have eaten @.
Of course, that stuff is served with two jumbo Chilli dogs made out of ... who knows what... perhaps their meat supplier is Chinese roflmao Nathan's.. Kosher my a$$ lolQuote:
Originally Posted by phelan1777
Oh well, I grew up eating scrapple,...........if you know what that is. well, then I can eat anything.Quote:
Originally Posted by IanY
Yo mama's house silly!
No jk Sacramento. And its no subway! They have wings and steak sandwiches. You can get provolone, american, cheddar, or cheeze wizz!
r cheeze wizz!? :eek: :p:Quote:
Originally Posted by [XC] 2long4u
Did I not properly qualify my statement?Quote:
Originally Posted by phelan1777
Again I say, the best real pizza ever made comes from 110th and broadway, manhattan, at coronet.
Yo.. I lived all around that area for the good part of eight years and ate at Coronet often. I wouldn't call it the best?Quote:
Originally Posted by yankee
I'll take Patsy Grimaldi's under the Bklyn Bridge, John's of Bleeker, Lombardi's, Di Fara's, Caserta Vecchia, Sal & Carmine's....
None of the paisan eat at a place like Coronet ! You've got to hang out in Bensonhurst or Bay Ridge and learn your Italian food :)
I need a recipe for those deep dish pizza's you seem to get. Pizza Hut deep pan is about as good as it gets for me....well i get a chicken supreme and add $14 worth of toppings (7)....then nacho's....then cheesy garlic bread....then chicken wings :D
Pizza hut for me usually weighs in at about £25 / $50
Good grief, man.
Pizza Hut is junky and does taste good if you crave greasiness. However, you can do so much better than Pizza Hut, man.
Deep dish isn't even Italian. Its a Chicago concoction. The kings of deep dish in Chicago are Lou Mainati's and Gino's, and then there's Uno's which is now a darn family restauarant with sub-standard food.
True Italian pizza is more like a focaccia. They don't use shredded mozarella but real fresh mozarella. They don't slather tomato sauce or any of the canned sh1t that goes onto a typical pizza these days. They use only sliced fresh vine tomatoes.
There's Sfincione. which Americans refer to as Sicilian pizza, where the toppings are stuffed inside the dough, but again that's not supposed to use mozarella, but pecorino cheese.
The best part about Italian food in New York is that you get to eat in Italian neighborhoods. If the food is crap, the paisan will pay a visit and shut it down the next day. Of course, everyone obeys or else...
I can see where he's coming from. Britain is rife with pizza hut. other chains are non existent. pizza hut is a guilty pleasure for me. once a year and i'm good. and their breadsticks mmmmmmmmmmmmmm....
Okay so where did you go for your masters in food? Should I dare ask what the tuition is like? seriously, I think you have commented on more food here in this thread then I have eaten in my life time. I mean I know you are older then me and have been around a bit, but damn. That is food education abroad. Sign me up!Quote:
Originally Posted by IanY
As for Pizza Hut and I kid you not as I worked there for a while, and made the pies. Especially the "deep" dish, when they oil the pans, they put about 1/4-1/2" of oil in the pan, before the dough. then the dough soaks in the oil about a day or do before its made into a pie.Quote:
Originally Posted by Kai Robinson
When I would make breadsticks for me, I would take the dough out, and wipe/pour out the pan, take the dough, place it on a pile of paper towels for about 20 minutes to soak what I could of the oil out, then make them............and you know what, it tasted so much better. My boss thought I was nuts, because I was so "anal" about the dough but seriously, that is one express ride to the ER.
I was rtying to say that eating pre packaged pizza is a joke, not disputting what you said earlier. I mean there is real pizza, then there is the shop pizza (papa johns, Pizza hut, dominos) then there is the pre packed stuff off the store shelf.Quote:
Originally Posted by yankee
Stop please! :rofl:Quote:
Originally Posted by IanY
Better not be eating those while driving the Merc :rofl:
Well there are two more pizza chains here - Papa Johns and Domino's, both of which taste like cardboard and artificial cheese. Pizza Hut at least tastes of food, not art and crafts materials that were wrongly filed...
If i can find a recipe for chicago deep dish, i'd be most grateful...
Just a recipe?
These are not from me:
DEEP DISH PIZZA CRUST CHICAGO STYLE
1 c. water
1/4 c. shortening
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. yellow cornmeal
3 or 3 1/2 c. flour
yellow cornmeal
Heat 1 cup water, shortening, sugar and salt until shortening melts. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal and flour to shortening mix and knead until smooth and workable. Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times. Bake in 425 degree preheated oven for 7 minutes. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes.
CHICAGO DEEP DISH PIZZA
1 (1 lb.) loaf frozen white bread, thawed
1 lb. ground beef, browned & drained
1/4 c. onion, chopped
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/3 c. Parmesan cheese
1 tsp. oregano
1 tsp. basil
1 tsp. fennel seed
2 (6 oz.) pkgs. Mozzarella cheese slices
On lightly floured surface, let dough stand for 1 hour. Add onion to browned meat, cook until tender. Stir in tomatoes, paste, Parmesan and seasonings; simmer 15 minutes. roll dough to 15 x 11 inch rectangle, press into bottom and 1 inch up sides of greased 9 x 13 inch pan. Cover with half the Mozzarella and meat sauce; repeat layers. Bake at 425 degrees for 20 minutes. Sprinkle with additional Parmesan cheese. Let stand 15 minutes before serving. Serves 8.
DEEP DISH CHICAGO-STYLE PIZZA
1/2 lb. sweet Italian sausage
1 lg. green or red pepper (2 x 1/4 inch strips)
1 med. onion, thin sliced
1 tbsp. olive oil
1 clove garlic, minced
2 tbsp. thin pepperoni, thin strips
1/4 lb. mushrooms, sliced
1 tsp. basil, crumbled
1 tsp. oregano, crumbled
1/4 tsp. pepper
1 tube refrigerated pizza crust
1/2 c. pizza sauce
2 tbsp. Parmesan cheese
1 pkg. (8 oz.) shredded Mozzarella
1. Preheat oven to hot (425 degrees).
2. Remove casings from sausage, crumble into large heavy skillet. Cook over medium heat, stirring often for 5 minutes, or until meat isn't pink. Reserve to plate lined with paper towels. Discard fat.
3. Saute peppers and onions in olive oil in same skillet over medium heat, 5 minutes, stirring occasionally. Add garlic, cook 1 minute. Add mushrooms, pepperoni, basil, oregano and black pepper. Cook 2-3 minutes. If too dry, add 1-2 tablespoons water.
4. Unroll pizza dough - place in well seasoned 9-10 inch cast iron skillet, stretching dough slightly to fit up sides about 1 inch. Roll 4 pointed corners inward slightly. Spread dough with 2 tablespoons pizza sauce. Spread 1/2 vegetable mix over sauce. Top with half the sausage. Sprinkle 1 tablespoon Parmesan cheese. Dot with 3 tablespoons sauce, put 1/2 the Mozzarella. Repeat layers.
Quote:
Originally Posted by Kai Robinson
I would agree with you there. Pizza Hut tastes junky and delicious. The crust is all deep fried crispy. What is there not to like ? And the wings... lol