NY Times on pepperoni pizza!

[Robin Garr]

It's eerie, almost as if the New York Times' Julia Moskin had been reading HotBytes. The top story in the Food Section today is her report on pepperoni and its popularity, in spite of the fact that it is (1) not authentic Italian, not made in Italy but only in the USA; (2) disdained by most fancy chefs and advocates of the artisanal ; and it gives forth orange grease.

Let the flaming begin!

http://www.nytimes.com/2011/02/02/dinin ... eroni.html

It's eerie, almost as if the New York Times' Julia Moskin had been reading HotBytes. The top story in the Food Section today is her report on pepperoni and its popularity, in spite of the fact that it is (1) not authentic Italian, not made in Italy but only in the USA; (2) disdained by most fancy chefs and advocates of the artisanal ; and it gives forth orange grease.

Let the flaming begin!

http://www.nytimes.com/2011/02/02/dinin ... eroni.html

I have never been a huge fan of pepperoni on my pie. I much prefer something with a thin charred chewy crust (think wood fired), a touch of tomato/sauce and some mootz. If I get daring maybe some basil. Pretty simple and relatively unadorned by most people's standards of what makes a pie good.

I dont like the New York Times on my pepperoni pizza, it soaks up all the orange oil and makes the whole thing too chewy.


gg

Ooooooooooo....I get it NOW. The pepperoni causes the "orange grease" on the pie, so if say you were to order a pie with Turkey, Bacon and Alfredo sauce ...you wouldn't get any orange grease . Might explain a lot.

I dont like the New York Times on my pepperoni pizza, it soaks up all the orange oil and makes the whole thing too chewy.


gg

*cymbal* LOL

I dont like the New York Times on my pepperoni pizza, it soaks up all the orange oil and makes the whole thing too chewy.


gg

That is funny.
Thanks.

Steve P - love your siggy

Sort of funny, but what the Times is missing is the regionality of ingredients. It's less so now - with the movement across the country, and with food shows and similar showing options nationwide - but originally you had set protocols, such as pepperoni selling 10:1 over sausage in Cleveland, sausage selling 10:1 over pepperoni in Chicago, and similar differences in different markets. (back in the day I worked for Quaker Oats during the period they owned Mama Celeste, and we had around 20 different varieties, most of which were only distributed in one or two markets due to local preferences!).