free pizza at Boombozz today.... my take....

We like the things that we remember from our youth... I think about gravy bread, pepper and egg sandwiches and italian beef and vienna hot dogs and a polish.

I'm not sure if it's BS, it can't be Bourbon unless it's that KY limestone rich water!

While probably not as good as KY bourbon, bourbon can be made anywhere in the States.

it is nowhere a true new york style pizza.
a true new york style pizza has cheese that as you bite into it it's pulls away. then their is the orange oil dripping. the cheese wiggles. the slices flop when folded. and the crust is edible. the pie should have a glistening look to it. (shiny) these are all characteristics of a true new york pizza. and last but not least, when you bite into a true ny slice that has been folded, everything wants to slide south on you, and messy to eat.

I am sorry but that description of pizza just sounds awful. At least for me. What you are describing is a New York style street pizza found on every corner. That is it's own category but not the only one. There are many style of New York pizzas that would not fit that description. I would not describe the pizzas of Patsy's, Totonno's, Grimaldi's or Lombardy's in that way. Or for that matter the New Haven styles such as Frank Pepe. Most of those pizzas have Neapolitan roots using American ingredients and an American fuel source. Tony has a tremendous knowledge of many types of pizzas and a real commitment to quality. I for one look forward to trying his version.

Right on target, Madeline. I've made this point to Annemarie before, but it's apparently her memory of pizza, and that deserves respect. But you're absolutely right, it's street-corner pizza, "blue collar NYC pie," sold by a place more likely than not to be called "Original Ray's." If you've ever eaten at Patsy's or DiFara's, it's awfully hard not to laugh about "orange grease" being described as a positive.

Wow! Before I was just confused about what a "real NY pizza" was and where it was or was not to be found. But after reading through this thread it is all clear now.

[Robin Garr]

Wow! Before I was just confused about what a "real NY pizza" was and where it was or was not to be found. But after reading through this thread it is all clear now.

Now less than ever, I'd say.

What's "American style cooking," James?

If you've ever eaten at Patsy's or DiFara's, it's awfully hard not to laugh about "orange grease" being described as a positive.

Patsy's: I ate one this summer and found it to be quite pedestrian.

[Robin Garr]

Patsy's: I ate one this summer and found it to be quite pedestrian.

Barbarian.

Patsy's: I ate one this summer and found it to be quite pedestrian.

Barbarian.

Hey Boss, just callin' it like I saw it...Premium prices, lousy service and (at best) a mediocre pie. The first two I can live with...after all it IS NYC...but I can't abide by such a mediocre product. Thus "strike three"...your out.

That's right Robin, Blue collar pizza! Wow, why didn't I think of that? The stuff that my father would go get at Sal's pizza around the corner from our house. for our Thursday night dinner before he went bowling. That would be after he busted his @#$$ all day as a furniture inspector for Federated Department stores.

On his way there, he would pass, Larry, and Louis, and Stan all the guys who were coming home from there day working construction on the World Trade Center.

My roots are based in NY, and the pizza we are talking about is what makes NYC, the boroughs and this F#*)!#@ ' country the melting pot, and culture that helps make this country what it is.

Now, in 2011 I can afford to buy my own flippin pizza places, as many as I damn well please.


I have heard enough from you about orange grease, and I would appreciate it if you would knock it off.

I am risking my place on this forum, because I think that people need to start putting their money where there mouths are

In NJ I didn't care much for places that had the orange grease. I like the chewy foldable pie though.

Good grief.

Damn, hotbyters don't mess around when it comes to their pizza.



If this is the same NY-Style pizza that they had at the now-closed hurstbourne location, then I'm looking forward to grabbing one soon.

For fear of my personal safety, I won't comment on its authenticity, but I always really enjoyed what I considered to be a well-balanced pie. I'm glad it's back, and now within my delivery area.

Good grief.

good grease

Someone "Tweet" me when it's safe to come out...<whisper>In the meantime I'm going to be under my bed checking for dust mites

[Robin Garr]

I am risking my place on this forum

No you're not, Heather. You're always welcome to speak your mind, and you know I won't punish you for it.

I'm sure your father and his fellow workers were all noble people, too. I'm not sure how you could read my remarks as saying otherwise.

But I still don't view orange grease as a sign of quality. Not on pizza; not in cheap grocery-store ground beef.

[Robin Garr]

Good grief.

good grease

Good Greece. Let's all go for a gyro. I mean gyros.