[Sca-cooks] Pizza was Re; Philly Cheese Steak

[AF Murphy]

South Street for pizza?? Um, no. You can get pretty good fish, though...
  You get pizza at little independent shops, which means you really have
to know each one to know how good it is. And more and more, especially
in midtown, are starting to destroy the stuff for all their transplanted
customers... thick crusts, gloppy sauces, stuff that doesn't belong on
any self respecting pizza... (I'm going to pretend I didn't read posts
about canadian bacon, pineapple, jalapenos or bleu cheese on what
otherwise sound like real pizzas...)

Stefan, you have to get to the Cloisters! That's near where I live. But
here, the pizza isn't half bad, but isn't great, either. Best sour rye
in town, though...

Anne
who is emerging from the Valentine Chocolate haze. I don't eat it, I
sell it...

Phil Troy/ G. Tacitus Adamantius wrote:
>
>
>
> It was probably the alignment of the planets or something; no need to
> be sorry. It's just that where we were at the time, in the allowable
> time frame, was probably the last time and place one would look in
> New York for good pizza. (The South Street Seaport at 2PM on a
> weekday, as I recall.) I just remember at the time, thinking that
> this wasn't anything anybody would travel more than a thousand miles
> to eat.
>
> It was still better than Pizza Hut, Dominoes, or Little Caesar's,
> though, and possibly better than Papa John's (a national chain whose
> output I have never physically encountered). Just nowhere near the
> thing of hand-stretched, crunchy, lacy, high-gluten-flour beauty that
> is New York pizza. Or is supposed to be, anyway.
>
> Adamantius
> _______________________________________________
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