What does "New York style" mean?

[mdr55]

Ron and Fez touched on it in an earlier show about "New York style" Pizza, Deli, Hotdog, etc. when you go to other states, their are businesses with the words "New York style". What does that mean anyway? When I have relatives come from out-of-state, they want New york style pizza. Doesn't everyone make pizza the same? What's the difference? Also, I have relatives coming AGAIN but this time from Cali that want to go get some "N.Y. style" pizza. Where is their a good place in N.Y.C.? Thanks very much.

[TooCute]

You've never left New York, I guess.

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[mdr55]

I used to live in Mississippi for awhile (3 years), Alabama, Cali, Chicago (what's so good about stuffed pizza anyway?). But what's "New York style" anyway? Thanks. Isn't food just food?

[MASTER WINDU]

I don't know what NY style is having lived there most of my life.. Maybe it has something to do with the way the cheese and sauce are made.
mmmmmmmmmm piiizzzaa

[Hosp]

Either go to Two Boots (But that's more gourmet) or if you can, Patsy's at 116th and first avenue.

Look at a Pizza hut menu if you are ever stuck there. There are thin crust, thick crust, new york style that is like a medium crust, and Chicago style that is a thin crust with lots of toppings.

And I have had pizza out in Malibu and they know nothing of pizza.

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[ShelleBink]

And I have had pizza out in Malibu and they know nothing of pizza.

no, europe has fucked it up worse.

[DC Reed]

New York Style means its been cooked with pure anger and arrogance. New York is better than your city, so hence New York style food is better than all of your cities crappy food, see?

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[schmega]

Chicago style that is a thin crust with lots of toppings.

i thought chitown is where we get deep dish pizza from, as in a thickass crust.

everything NY style rules. even manhattan clam chowder. i dont like eating anything THICK, WHITE, AND CREAMY.

[reeshy]

"New York Style" simply means that it is vastly superior to anything else anywhere else. C'mon, be honest, would you really eat pizza in Memphis or a foor long dog in DC??? c'mon now!!!

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[DC Reed]

DC Style pizza would be politically correct, same amount of Black Olives as there is White cheese.

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This message was edited by DC Reed on 6-23-03 @ 7:11 PM

[MASTER WINDU]

One of my favorites is White Pizza . Riccotta , mozzarella and parmesan cheeses. YUM

[The Chairman]

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[The Chairman]

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[DrewP]

New York Style pizza is the pizza that you get at almost every pizza place in NY and pretty much the north-east.

When I worked in as a consierge I would get people who always asked for good New York Pizza, I would recommend the place down the street, it's all good. The worst was when people would come across the country and ask for the nearest Dominos.

It's like going to Jackson Hole (the burger place, not the ski resort) and saying you'd prefer McDonalds.

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For being the #1 market, New

[The Chairman]

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This message was edited by The Chairman on 6-23-03 @ 8:09 PM

[The Chairman]

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[The Chairman]

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-- Jonathan Tisch got his start in the tourism business at an early age. After working his way to the top of the field, the Tufts graduate and Loews Hotel CEO now finds himself shouldering another heavy load - rebuilding NYC's tourism industry.

"Tourism is New York City's business," Tisch told New York's Newsday. "We're the second-largest industry in New York City. We're responsible for some 280,000 jobs."

And as the newly appointed chairman of NYC & Co. - the organization charged with promoting tourism in NYC - Tisch is responsible for rebuilding the industry, badly effected by the Sept. 11th attacks.

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[The Chairman]

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[The Chairman]

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Azaria, who will also be the show's co-executive producer, recently starred in the TV movie "Tuesdays With Morrie," had a recurring role on "Mad About You" and is the voice behind many of the characters on "The Simpsons" including Moe the bartender, Apu the Kwik-E-Mart owner, Police Chief Wiggum, Professor Frink, Dr. Nick Riviera and Comic Book Guy.




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[BrianTheBailBondsman]

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[DrewP]

chairman, I'm sorry, but you lost me.

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For being the #1 market, New

[mdr55]

Look! the chairman is trying to show how smart he is by giving his definition of what N.Y. Style is. Too bad he didn't read the whole post. What makes a N.Y. style deli different from a regular deli? A N.Y. style hotdog different from a regular hot dog? A N.Y. style pizza from a regular pizza? How is it that these places out of state are able to call them N.Y. style. For example If I owned a N.Y. style pizza shop in Mississippi- who would know what N.Y. style is unless you're from up here? I could sell the crappiest pizza from Winn Dixie (southern grocery store) and heat it in the oven selling it as "N.Y. style pizza", who would know? Should businessess be held accountable for misleading the consumers they are selling to?

[carguy]

From my experience outside of New York the pizza sucks, hot dogs have way too much crap on them, and delis are more like 7-11's rather than a place that just makes sandwiches and sells beer.

[The Chairman]

Look! the chairman is trying to show how smart he is by giving his definition of what N.Y. Style is.

Nope...The Chairman is being the Chairman.

And for those who know me they know to expect a follow-up that would tie-in, in a whooshy way.

I'll post my definition of "NY style" as it pertains to food later. Trust me I can read and knew what you were asking and talking about.

mdr55: at 300 or so posts...you may not yet know that "RnF "NY style"" also includes sarcasm and a Mobius strip of insider inscrutability.

I was just warming up here.

The warm up: a hedge against another person I planned on posting about who also shares two things in common with the others and me (an alma mater and excellent knowledge of "NY style").

But this person we can now all vilify here as well, despite the fact that she surely has had Columbia bagels, Lombardi's and Patsy's Pizza, Russ & Daughter's Lox, Peter Luger steak, a Nathan's hot dog, a pastrami on rye from the 2nd Ave. Deli and a lemon ice from Lemon Ice King of Corona.

Ladies and Gentlemen: The Enemy for us "RnF Style" New Yorkers right now...

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As the head of Viacom's parent company, Tufts graduate Shari Redstone is impressing many as she confidently emerges from her father's shadow.


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[mdr55]

Thanks you listed some good N.Y. stuff that I can take my relatives too. You're the man-Chairman. Sorry but I'm an outsider looking in. No offense to you. And if I have offended you in anyway, "I'm sorry". I'll let everyone know how my relatives like the "N.Y. style stuff". Thanks.

[DJEvelEd]

What does "New York style" mean?


When you have to pick out roaches and hairs. And dont forget the liquid feces squirted on your salad by your local AIDS infected bum,,,

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This message was edited by DJEvelEd on 6-23-03 @ 10:57 PM

[Steels]

I can recommend "Meat Lovers" Pizzeria in the Village.

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[The Chairman]

My take on "NY Style."

First its an attitude. NY'ers tend to think they are at the center of the universe and well...there ain't much we don't have. NY is old, we got access to shit, we got bucks, and we're a melting pot.

Being that we're old, we got experience. Pizzerias that have been tossing dough for 90 years and steakhouses with surly waiters that have been sliding prime double porterhouses next to vintage wines for 50 years. Since we were the settling point for so many immigrants, we have an unrivaled diversity of cuisines. I don't think they've been making bagels in Arizona for 80 years or serving corned beef and knish's in rural Pennsylvania for that long either. Practice, usually makes perfect.

Since we are also the home to so many established foodstuffs, people have come to hold our specialties as the standard by which others are judged. We think our pizza, bagels, Jewish delis and steakhouses are the best. We don't go around professing to be the home of the best cheese steak, hot&juicy dipped beef sandwich, crawfish gumbo or shrimp and grits. Even we let Philly, Chicago, New Orleans and Charleston have their specialties.

We got access to shit. Where does the best corn fed prime midwest beef go? I'll give you a hint: first stop ain't Elkhorn, Nebraska. We got the ports. We got the demand. if I buy smoked salmon and go to Russ&Daughters in NYC, they go through 100 a day. Idon't want to risk it at some Winn Dixie in Alabama, where you say "lox" and they think "locks." We're NY'ers. You want cheese> Murray;s cheese shop. A store that sells only cheese. Hundreds of kinds stored in their own "cave." Yeah, we;re spoiled.

Therefore we expect a lot. And to say something is "NY Style" implies "the best." Unfortunately, places that need to use this moniker usually provide the opposite.

You want good bagels in Idaho? Get the right flour with the proper gluten content. Make sure your water is as good as the best municipal H2O in the USA...NY. Have expert bagel bakers formers prepare the dough, put them in your expensive water boilers to get the gluten to come out, then bake at the proper 500 degree temperature in proper bagel oven. You think there's enough demand in Idaho that some would be bagel mogul would go through all that trouble? If he or she did we'd call them in NY a schmuck. Let them think Lender's frozen is fine. And Lender's will be labeled "NY Style." As close to a NY bagel as Blink 102.7 is to the old WNEW. Let Idaho have their spuds. J.R. Simplot got it right...

Sure we are big enough that we even have out own tourist traps. I've had some of the worst NY style food in NY and some of the best Thai food, for example, in Peru. But bottom line is that in NY, at least, we know where to go for what we expect, hopefully.

Now pizza....we've been doing that for a long time. Pizza started in NY when some guy from Naples brought it over. We perfected our type (usually a flatter, doughy, cheesy, greasy but phenomenal pizza). In Italy, what they call a real pizza is much different. I've had it in Naples. It;s great. It's not Ray's in Brooklyn. In Chicago, "home to the deep dish", they consider their pizza the best. And you know what, when I go to Chicago, I think it is. For deep dish that is.

My favorite pizza destination in the World? New Haven, CT, Sally's (or Pepe's) or even Abatte's. One White Clam and one Bacon "apizzza." Love.

Now i've been around and I've experience some funny shit and it's not limited to "NY Style." I've gone to butchers that advertised "PIME beef." When i asked to see the USDA grape marks on the beef they got nervous and said PIME was their "brand of USDA Choice beef." No joke.

I was in Florida and saw signs for "Main" Lobster. Not a spelling mistake. A clever trick that might have snared some who associate Maine with the best Homard Americanuses. or something like that. When I'm in Miami it's Joe's Stone crabs for me. Cold. With mustard sauce.

My advice, even as a "native", if your guests want NY Style something and you're not familiar, ask someone who is.

[Steels]

That was beautiful Kaga, this is THE definition of "New York Style" that needs to be published. I will E-mail this to my local paper's (bergen record) weekly food section with your permission of course.

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[TheMojoPin]

What does "New York style" mean?


Smells like piss.

I'm from Chicago, so that's where my preferences lie. Better bars, beer, sausages, ribs, pizza, WHATEVER. Dat's my home.

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This message was edited by TheMojoPin on 6-24-03 @ 12:58 AM

[A.J.]

My favorite pizza destination in the World? New Haven, CT

Thank you.

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[Hosp]

I once worked out in Montauk for a summer and they had the worst pizza. They would have a guy come in and make all the pizzas at the start of the week and they would freeze them and then reheat them when someone ordered. It just sucked ass.

And I always thought that Chicago style was a thin crust with high sides with tons of toppings.

As far as Hot dogs go, I once watched a special about them on PBS (Yeah, it was a really slow sunday) and as far as a straight forward franks go, nothing beats Nathan's or Gray's(But the value of Gray's makes it the tops.) untill you get into the preperation. Some Jersey places are known for deep frying their dogs, Chicago is known for tons of toppings like tomatoes, celerey salt, and kosher spears, and of course Texas has it's Chilli. I had my first Bratwurst last week at Nediks and it was pretty good.

And like the chairman brought up, a Jewish Deli with the fresh Corned Beef, Pastrami, Roast Beef and Turkey on the steam tables, carved fresh and piled high on some rye bread will always beat anything out of a cold deli case. And if you can get to a good Italian Salumeria, nothings going to beat fresh Suppreseta, Mortadella, salami, and don't even get me started on the cheeses. Believe me, there are crappy delis in new york too, butif they don't have heir own fresh stuff, you're usually safe with any place that only has Boars Head.

I've had H&H bagels and they don'tcompare to this place in the Bronx knownas Just Bagels If you go at the right time of day, they will pull your bagels right from the oven. But a lot like hey say about NY pizza, there's something about the waterthat makes the bagels good.

And if you've ever seen my fat ass, you would know to take my opinion on where to eat.

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[TheMojoPin]

And I always thought that Chicago style was a thin crust with high sides with tons of toppings.

That's the craziest thing I've ever heard.

Maybe you accidentally fell into Bizarro Chicago. Had the Cubs recently won the world series for the fifth time in a row? That might be the first clue...

Chicago pizza has high sides, yes (deep dish), but a thick crust, with the toppings cooked in and under the cheese with the sauce on top...it very much lives up to the term "pizza PIE"...and if it's done right, you HAVE to eat it with a knife and fork.

Food of the gods.

And you're right about Chicago hot dogs (Beef and only beef, dammit). We pile them as high as possible with condiments. But don't forget the sausages! We have a HUGE Polish and German community, and those sausages and bratwursts leave hot dogs in the dust every time.

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[IamAlilFACACTA]

New york style really mean nothing i figured out because I have been to New York and eaten certain foods like pizza and hot dogs thing the New Yorkers are supposed to be know for and they taste totally the same here as in New York. New York style is basically a gimmick that was invented by someone from New York.

This message was edited by JustJon on 6-30-03 @ 4:35 PM

[IamAlilFACACTA]

Just so I can know is New York style pizza that has sweat and spit from the cook in it because that is all I can figure that is different from pizza in any other city.

[Hosp]

When I think thick crust I think sicillian, and I didn't think the chicago style was that thick.

And if you had pizza in Midtown it all sucks. It's pretty much prefab like dominos and Pizza Hut.

The only Chicago style I had once was Uno's and I'm not counting that.

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[silera]

New York style is basically a gimmick that was invented by someone from New York.



HEAD HURT!@!!!!


OWOWOWW!!!!



What the fuck does that even mean?






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[TheMojoPin]

The only Chicago style I had once was Uno's and I'm not counting that.


It's insane how different the pizza you can get in the original Chicago-based Uno's tatses from the chains across the country.

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[Johnathan H Christ]

New York Style----this is when you arder pizza, then as you're eating it a NYPD beat cop and his coworkers stuff a toilet plunger so far up your ass it comes out of your ear.

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[Bill From Yorktown]

Bagels: Columbia Bagels. H&H has gone down hill.

Bagels on the Square - it's on Carmine I think

Steak: Palm, Sparks, Peter Luger,...
Brennans in NYC
Hot Dogs:Nathan's Coney Island...
anywhere you can get a Sabretts - I do agree on your assessment on the natural casings though


But.... for the best radio show carried live in the world....at least for now...it's Washington, DC.


hear hear....

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This message was edited by Bill From Yorktown on 6-30-03 @ 3:52 PM