SteveSarley wrote:
I heard this pizza talk today and both Laurence and Dan used the word "pie."
I have never used the word "pie" in reference to pizza in my life and I do not know anyone from Chicago who uses "pie" either.
I know they say "pie" on Seinfeld, so I guess it's a New York thing.
Am I wrong?
I also heard Dan talking about bbq and declaring something along the lines of, "Today, everybody knows the difference between Piedmont-style, upstate and Coastal Carolina bar-b-q." I guess I am a food cretin because I never heard of any of these before.
People who call a pizza a "pie" are either New Yorkers or baldly aspiring New Yorkers, I think.
As for the nuances of Carolina barbecue, I can't tell you the difference between all three, but I know in general they emphasize pork over beef (beef is bigger in Texas) and tend toward thinner, more vinegary sauces, whereas like a KC sauce is practically molasses in comparison. However, one distinction is that part of the Carolinas uses a yellowish, mustard-based sauce while another uses a tomato-based sauce. I think the latter can also include Coca-Cola in there, which gives it an unusual, hard-to-place taste. That's the one I like; the "gold" sauce is kind of repulsive when you've only grown up with tomato-based barbecue sauces. While I would say most people with a passing interest in food can distinguish between, say, Texas and Carolinas, I think you need to log some serious Food Network hours to break down Piedmont from upstate from coastal.
Who cares, though? Memphis barbecue is the only one that matters. Dry rub, baby.
_________________
Molly Lambert wrote:
The future holds the possibility to be great or terrible, and since it has not yet occurred it remains simultaneously both.
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