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to get the perfection the beef should be dry-aged for 3 weeks and cut only before cooking... if the eatery ages it's own meat... it's usually a good place"There is nothing more fearful than imagination without taste" - Johann Wolfgang von Goethe
"To be stupid, selfish and have good health are three requirements for happiness, though if stupidity is lacking, all is lost" - Gustave Flaubert
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Originally posted by Spivonious View Post+1
Cheesesteak > pizza, although Chicago definitely beats NYC in the pizza department. It's like a completely different food.
Deep dish pizza has too many disco attatchements to it.
Thin and crispy is the best for me. With nothing on it.
Good pizza does not need toppings.Not helping the situation since 1965!
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NY style pizza is like a real pizza should be... and yes no toppings are really needed if it's good... just like the original one in Naples
but there's a lot more interesting things than Pizza and If I'd be a food journalist then NYC would be THE place to be in North America, top chefs from all over the world including Japan, France and Spain (including Michelin Star owners) go to New York, the city covers all the culinary palette, cuisines from every nation, from cheap fast food to 250 dollar 3 star "art form" dinner."There is nothing more fearful than imagination without taste" - Johann Wolfgang von Goethe
"To be stupid, selfish and have good health are three requirements for happiness, though if stupidity is lacking, all is lost" - Gustave Flaubert
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