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Boris Godunov
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Portland, OR
Aug 2001 time: 00:21
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Fez: Pizza was confined to Italy (mostly the peasantry) and certain ethnically Italian neighborhoods in American cities until World War 2. After the war, returning G.I.s who had eaten it in Italy wanted to have it in the U.S., and that led to the rise of pizza as an American institution. It became quite popular and you saw the rise of pizzarias all over cities and national pizza chains.
It was after that when pizza spread, in its American form, back to other European countries like France, Britain and Germany, as well as to other regions of the world.
Only recently has true "neopolitan" pizza, which is essentially what NY pizza is, been becoming common in areas outside Italy. Up until a few years ago, such pizza would be confined to "gourmet" Italian restaurants only.
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Ethelred
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quote: Originally posted by chegitz guevara
No, smoked mozarella is smoked mozarella. Provolone is aged mozarella.
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I looked it up as well. Different source. Besides I can taste the smoking.
Then again it could be the variety I buy.
http://www.dairyfarmers.org/engl/recipes/4_1_1_1_50.asp
quote: Varieties: mild; medium; sharp; smoked. |
I most buy cheeses from here though:
http://www.traderjoes.com/
They don't mention provolone on the site at the moment. Depends on what they are pushing in the Fearless Flyer.
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Sava
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GO GO GO!
Mar 2001 time: 23:21
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Pizza is American, Fez... and Chicago style is the best!
The worst would be pizza from St. Louis. They put pineapples, cheddar cheese and all sorts of weird shyt on their pizza there. Personally, I prefer cheese, sausage, or occasionally pepperoni. Every once in a while I'll make a hamburger pizza (ground beef and onions), and a mexican pizza (beef, refried beans, tomatoes, peppers, cheddar, jack, pablano, and chihuahua cheeses).
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Ethelred
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Fez, there are a LOT of Italian-Americans.
However I used work next to a place that better pizza than those crappy chains like Numero Uno. It was a Korean shop. Not great pizza but better than chain pizza.
Of course New Yorkers have this idea that only New York has good pizza. Some think its the water. How that would that be better in the concrete jungle of New York than in, say LA, where much of the water is from the Sierra Nevadas is another question.
I do know of one possible cause that might actualy effect the quality though. A lot of New York pizza shops apparently use coal fired ovens. You can't even get coal in California. I have seen lump of anthracite in my life and it was part of my rock collection. If you could get it you wouldn't be allowed to burn in Southern California anyway. Even the barbeque shops have forced to get scrubbers for the smoke.
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