03-25-2002, 02:50 PM
Rule #1: Don't get in a fight with someone from NYC.
Rule #2: Don't try to get in a discussion with someone from NYC about something they feel is localized/their own.
With that disclaimer been stated, I will tread very very lightly.
In CT, I can't get a decent pizza. Oh, if I want to go a couple of towns over, sure, but not in my hometown. It seems that the pizzas here are made by Greeks and two very important ingrediants have not been researched: sauce and dough. The sauce is very thin, incredibly sweet, and very very mild (read: no noticable oregano, basil, parsley). On the nights that the wife and I have a pizza, we end up cooking a $4.98 Walmart special DiGiorno ("It's French"). But pizza around here sucks.
Now, not to dig Manhattan, I have never had pizza from Manhattan and I am not about to spend $23 to taste a pizza from Manhattan, but the best pizza I had was in Buffalo (well, not the city of Buffalo, but a couple of the whitey suburbs). There is the place called Santora's and Pizza Junction that had supurb chewy, thick crust, nice spicy sauce, and absolutely unfucking believable Sargento cheese. Add on a couple of toppings (sometimes the pepperoni would be so thick, it would singe) and you were in heaven. Well, add a couple of thick beers and a big titted Polish decent girl.....
But, I also worked at a Pizza Place in B-Lo called Pizza Plant. They had a unique, sort of vegetarian attitude toward pizza. You have 5 choices of dough: Garlic, Wheat, Pesto, White, and Fuckit if I can Remember and I think 40 toppings (carrots?, Artichoke hearts?). Well, the one interesting thing they had was a stuffed pizza: Dough in a very deep dish, cheese and "toppings", another layer of dough, sauce sprinkled with cheap parmesan cheese. Very good. They also hade a Buffalo chicken pizza: Chicken cutlet in Red Hot. I always added black olives.
Oh, and I had pineapple on pizza.
Rule #2: Don't try to get in a discussion with someone from NYC about something they feel is localized/their own.
With that disclaimer been stated, I will tread very very lightly.
In CT, I can't get a decent pizza. Oh, if I want to go a couple of towns over, sure, but not in my hometown. It seems that the pizzas here are made by Greeks and two very important ingrediants have not been researched: sauce and dough. The sauce is very thin, incredibly sweet, and very very mild (read: no noticable oregano, basil, parsley). On the nights that the wife and I have a pizza, we end up cooking a $4.98 Walmart special DiGiorno ("It's French"). But pizza around here sucks.
Now, not to dig Manhattan, I have never had pizza from Manhattan and I am not about to spend $23 to taste a pizza from Manhattan, but the best pizza I had was in Buffalo (well, not the city of Buffalo, but a couple of the whitey suburbs). There is the place called Santora's and Pizza Junction that had supurb chewy, thick crust, nice spicy sauce, and absolutely unfucking believable Sargento cheese. Add on a couple of toppings (sometimes the pepperoni would be so thick, it would singe) and you were in heaven. Well, add a couple of thick beers and a big titted Polish decent girl.....
But, I also worked at a Pizza Place in B-Lo called Pizza Plant. They had a unique, sort of vegetarian attitude toward pizza. You have 5 choices of dough: Garlic, Wheat, Pesto, White, and Fuckit if I can Remember and I think 40 toppings (carrots?, Artichoke hearts?). Well, the one interesting thing they had was a stuffed pizza: Dough in a very deep dish, cheese and "toppings", another layer of dough, sauce sprinkled with cheap parmesan cheese. Very good. They also hade a Buffalo chicken pizza: Chicken cutlet in Red Hot. I always added black olives.
Oh, and I had pineapple on pizza.