Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

Tomatoes taste better cold anyway!

Do You Know These Regional Pizza Styles?

@Adam Kuban

I know your comment was from like 2 years ago, but yes... there are many more than 3 places in Buffalo doing Buffalo-style pizza... nearly all of the mom n pop joints do it that way! The NYC thin and floppy crap is a rarity.

Bocce, Imperial, La Nova, Evangola, Molino's... the list could go on and on. I'd love to see a feature article on Buffalo pizza... we need to get the world off of the idea that it's just about wings! :)

Eater's 38 Essential American Pizzas

Bocee in Buffalo. Come on! :)

We Try Shake Shack's New Fresh-Cut Fries

While the idea of fresh-cut fries is a nice one on paper, I've honestly never had one that can stay as hot, fluffy on the inside and crispy on the outside as a properly done quality frozen fry. Hot Dog Heaven here in Orlando is one that jumps to the top-of-mind.

Poll: What Pizza Style Are You Most Thankful For?

Buffalo style... IT'S A THING DAMMIT, and it has nothing to do with chicken! :)

Buffalo-style pizza

Burnt sauce edges is definitely a characteristic! As well as cup-n-curl pepperoni, sometimes irregular in shape, or at least sliced on a bias.

Sweeter sauce as well.

It's uncanny how many even little mom and pop places, even in the burbs like Angola all have a really decent attempt at doing Buffalo pizza... not a one of them does a "NY style" pizza.

I can't tell you how close I've been on several occasions to going forward on opening a Buffalo-style pizza joint here in Florida. There's enough transplants to support it, at least! One of the issues is when people hear "Buffalo-style" they think chicken and hot sauce... need to overcome that. Same with Buffalo-style hot dogs, but that's for another thread ;)

Buffalo-style pizza

@TheKaz - Awesome! I'll be back in the Buff for the holidays too! Pizza Junction was a twist on the classic Buffalo style, LOADED with toppings. The original Pizza Junction I knew was up in Clarence and is still under the same ownership although now called Bozannas (and I believe there's one on Camp Rd in Hamburg as well!)

Buffalo-style pizza

@redfish - I think that's part of the problem of calling it Buffalo-style pizza, as everyone will just assume there's chicken involved... not so! :)

Glad to see others know of the glory... I'd love for more peeps to see the light!

A Pizza My Mind: The Best Frozen Pizza, PERIOD.

Gotta agree... Totoino's is the best. But it's not "pizza" as McDonald's is not a hamburger. But both are damn tasty.

Cinnabon Rolls Out the Pizzabon

Don't tell anyone, but when I worked at TJ Cinnamon's in the 80's, we used to experiment with different "kinds" of cinnamon rolls in the kitchen. Pizza buns were one of them. DAMMIT!

Poll: Where Do You Fall on the Canned Mushroom Spectrum?

The problem is that most places that use "fresh" mushrooms don't pre-cook them. So they taste like ass on a pizza, to be blunt. I'd much prefer the canned variety.

Detroit: The Guerra Legacy Lives on at Cloverleaf

Now see, that's pizza to me. Not this thin waify stuff with sploches of sauce and leaves all over the top of it! :)

Give me something with some volume and heft!

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

On a side note, are you somehow suggesting wings were not invented in Buffalo?

Burgers + Pizza = One Year 'Epic Meal Time' Birthday Cake

I never have, and I never will understand the appeal of these guys.

Daily Slice: Andouille Sausage Pizza at NYC's Two Boots

All pizza crust doesn't have to be thin and floppy you know... I think it's time for a mid-slice revolt!

The pizza in and around Western New York (Buffalo area) is the best. It is thicker than NYC crust, chewy on the inside but crispy enough to actually hold the massive amounts of toppings that are customary without flopping over.

Anyway, sorry for the rant :)

The Food Lab: All-American Eggplant Parmesan

Great job on the article, Eggplant Parmesan is one of my favorites and one of the only dishes I actually attempt to cook and perfect on a regular basis... great info here!

Orlando - where to eat?

Thanks. Besides the chain restaurants, I also should have put the theme park disclaimer in there as well :)

There are definitely some good eats there, but I'm looking for some places with character... some roadfood kind of places. Mom & Pop type of places. One-offs.

I'm hoping maybe something like that exists that I haven't yet seen!

Dear AHT: Frozen Patty Recommendations

I think the people that are suggesting to "make their own" have lost sight of the reason for this thread in the first place :)

How important is a gas range top vs. electric?

@Susquehana - I've had propane before, both times, doesn't change the insurance premium one dime. And the tank is buried.

How important is a gas range top vs. electric?

Wow, thanks for all the comments! I confirms what I felt. Also thanks to a few of the dissenting users for providing and alternate perspective as well.

The Great Fast-Food Wings Taste Test

I gotta say, I am shocked and disappointed that this kind of post would make it to the pages of Serious Eats. Not a single one of those outlets mentioned has anything close to what a real Buffalo chicken wing is about.

It reminds me of the "CitySearch" type of surveys where some nameless city votes Pizza Hut #1.... How would your brethren at Slice feel about that?

Well, this is the same thing. Points off for this one.

Do You Know These Regional Pizza Styles?

I gotta add a vote for Upstate NY Style - I grew up in Buffalo, went to school near Rochester. I now live in Florida.

Buffalo style pizza as pointed out is a thicker crust, not greasy, often a little doughy but crisp on the bottom. TONS of cheese... and almost always the peperroni is loaded on, smaller in diameter than most, but always with crisp edges on the pepperoni. Bocce is a great example of this.. but almost any roadside pizzeria in Buffalo has this formula.

Living in Florida, I am sick and tired of every kind of pizza place offering only "NY Style" pizza. Big thin floppy slices that taste like cardboard... I never understood the appeal of that. They taste especially crappy the next day cold... and cold pizza should be one of the BEST ways to eat pizza ;)

The more I think about it, I need to open a Bocce-style pizzeria in Orlando...

Why Pepperoni Pizza Sucks

The author clearly is the victim of standard-issue pepperoni. You need to visit the pizzerias that have their pepperoni made for them, based on their own specific recpies designed to compliment the taste of their pie.

The best example I can give of this is the pizza of Buffalo, NY... go visit nearly any neighborhood pizzeria and they likely have a hand-crafted pepperoni. See Bocce... see Bozanas... etc.

Pepperoni is indeed the perfect basic complement to a pizza and is a requirement in my book!

Buffalo-style pizza

After seeing the article about a thing called Detroit style pizza, I feel once again compelled to make a case for giving Buffalo, NY it's validation as not only it's own pizza style but also some of the very best pizza in the world, period.

Here's an article from a few years ago that does a better job explaining it than I can do at the moment... and Bocce Club, the featured pie on that page, is the poster-child for Buffalo-style pizza.

Please, Slice - I beg of you. Send your most trusted taste buds to Buffalo to bring the story of this unsung pie to the masses!

Infra-Red Grill - Feedback Needed!

Ok, I'm looking to all of you infra-red grill owners... how do you like them? What kind of cooking do you do on them? Did it meet all of your expectations?

Even for those of you that are considering one, what are you debating? How about those of you who had one and got rid of it... why?

I need some real-world feedback from real-world foodies, not just feedback from ir grill forums where everyone seems to love them.

Thanks for any input you can provide!

Hot dogs on an infrared grill?

I am giving some serious thought to an infrared grill. But I'm still not clear based on the heating method how things end up.

For example, I like my hot dogs charred on the outside (which I can do on a gas grill, or charcoal). Is this achievable on an infrared grill?

Same for steaks or burgers, anything you want a nice outside crust or sear on... any thoughts on your experience would be appreciated!

Jarred pasta sauces?

Was just wondering... has Serious Eats ever done a piece on jar pasta sauces? I searched and didn't find anything... would be an interesting topic!

What about everyone here - what jarred sauce is your favorite and why?

Orlando - where to eat?

I realize that many of you read that subject line and said: "Orlando?!? There is nothing BUT places to eat in that tourist trap!" And if you said that, you'd be right.

However, with all due respect to all the Dardens, Dine Equitys and Yum Brands out there, the chain restaurants just aren't cutting it.

Orlando is a very transient city, so therefore it doesn't really have much in the way of cultural or ethnic influence (save for some good Cuban.)

But beyond that, we just don't even seem to have the burger joints that other cities enjoy... I think I can count the number of hot dog stands on 1 hand... and every pizza is a weak imitation of thin floppy NY style pizza - there is more than that out there!

I've lived here almost 15 years... and I'm hoping that on an off-chance that there's something I missed... please tell me there is!

French-Door Refrigerators - I don't get it!

Apologies, this technically isn't a direct cooking or baking question, but it is kitchen related and I was hoping the formidable foodie-brain trust here could lend a hand :)

I'm at the edge of needing to order a complete set of appliances for a new home I am building... My current dilemma: All of the attention being given to French door refrigerators!

Can anyone explain the benefit of these, either direct or theoretical?

In testing them out, it seems that:
- the left door wont ever close on its own - the flap won't latch
- opening either door is too small to really browse - both are needed
- the freezer is usually way too tall

I am trying to talk myself into one because all of the innovation seems to be going on there... the single-door, bottom-freezer models are almost non-existent. And definitely not in my brand or model preference!

Anyway, would appreciate any discussion you folks want to throw at this topic ;)

How important is a gas range top vs. electric?

Hail foodies!

I'm in the process of building a new home, and closing in on decision time for the kitchen...

My previous homes, all I've ever had was a gas range top so I've gotten used to taking control of the flame for granted. This time around, natural gas is not available so I'd have to have a propane tank installed and piping run, which would total about $1200 give or take (not including the propane gas!)

Is it worth it to spend the money, or are the electric radiant ranges adequate these days? Do they give you more heat control than the old days? I'm guessing they're not good at instant-off... hehe.

I'm not a chef or anything like that , but I always like to try to do things "right" where I can.

Any advice or thoughts appreciated!

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