NY style pizza. It’s a thing. It’s also a particular thing. I think the average pizza eater is confused as to what it is. NY Style pizza is not just round thinner pizza, and I’m probably guilty of making that incorrect assumption in the past as well.
NY slices are another thing altogether. The pizza is cooked ahead of time, then when ordered the triangle is thrown back into the oven to be reheated. The bottom of the pizza crisps up, making for a crunchy crust. Eating a reheated slice is not quite the same as eating one fresh out of the oven.
Having participated in FUSSYlittleBLOG’s Tour de Slice Schenectady, I’ve come to realize that NY style slices don’t get me excited. Not that they aren’t tasty, they are, and their popularity is a testament to that, but given my druthers, they wouldn’t be my first choice.
Continue reading “Schenectady Slices”
I adore spicy food. Spicy heat improves so many dishes that it’d take a book the size of the Bible to list them all. Even when used in small amounts to add a little background heat that most palates won’t detect as spicy, it’s an important element in cooking. Then there’s the nasal and sinus-clearing heat of super spicy dishes. I crave that tongue burning pain. It hurts so good! I love spicy food so much that I keep a small vial of cayenne seasoning in the lunch box I take to work at all times. One can never know when something will need a little hit of heat.
You can imagine my excitement when I discovered that Hattie’s in Saratoga had put Nashville Hot Chicken on their menu. Nashville Hot Chicken is the stuff chili-heads like me dream of, and fried chicken is a great vehicle to deliver high amounts of heat that you’ll later regret eating.
I was disappointed with Hattie’s version of the Southern classic, I was expecting better.
Continue reading “Nashville Not Chicken”