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Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
As a Nowegian American who has grown up in NYC I have often find myself in the position of "wannabe" when craving Italian food, Soul food and certainly food of the Jewish diaspora. I'm so blessed with many obliging friends whose own heritage has given them a wealth of Jewish dishes to recreate for their family and friends. From Askenazy immigrants to Sephardic Persian Jews as well as Israeli families with a Heinz 57 varieties version of a family tree I've eaten well. One of the things I usually long for is cholent, yes, sometimes stodgy, not elegant, cholent. I love the unctuous ribs, chicken, potatoes, hardboiled eggs and even chick peas and barley my Israeli/American friend adds. When I had my kids she delivered pots of it to my beside!
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Recent Comments | Response to Comments
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
OK folks... pizza at DeLorenzo's on Hudson St. in the Chambersburg neighborhood of Trenton, NJ is some of the best I've ever had- rivaling the crisp and delectable pies in Florence and even as good as Lombardis.
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
As a Nowegian American who has grown up in NYC I have often find myself in the position of "wannabe" when craving Italian food, Soul food and certainly food of the Jewish diaspora. I'm so blessed with many obliging friends whose own heritage has given them a wealth of Jewish dishes to recreate for their family and friends. From Askenazy immigrants to Sephardic Persian Jews as well as Israeli families with a Heinz 57 varieties version of a family tree I've eaten well. One of the things I usually long for is cholent, yes, sometimes stodgy, not elegant, cholent. I love the unctuous ribs, chicken, potatoes, hardboiled eggs and even chick peas and barley my Israeli/American friend adds. When I had my kids she delivered pots of it to my beside!
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
I disagree with the water theory. The best pizza I have had outside of NYC was in North Carolina - two brothers who moved down from the bronx to open up a place. It's how you make it as well as the ingredients.
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
It may help those engaged in this melee to know that there is no one "NYC" water. Upper Manhattan and the Bronx get it from one source and reservoir system. Manhattan south of 110th St or so (I'm not sure where the boundary line is exactly) get it largely untreated from the Delaware River and southern Catskills through a different reservoir system. Brooklyn and Queens get it from another source, and I don't know where Staten Island gets theirs from. As many have pointed out, you can get good pizza from places other than the lower 2/3 of Manhattan and outside NY City. I'm sure there is water so bad that you can't make good pizza from it, but it's clear that you can do fine with lots of different kinds of water. For what it's worth, Phoenix gets its water from the Colorado River, the source of a lot of Southern California's water. The City of L.A. gets theirs from the Owens Valley, east of the Sierras.
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
Slightly OT...but when I was in NYC for my first wedding anniversary 10 years ago, I had a pretzel from a street vendor that I could swear tasted like smog. Not exactly a good thing, not exactly a bad thing...but distinct and unforgettable. So I don't know if you can rule the water thing out...though I agree that bad pizza is probably due more to user error than bad water. =)
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
h2o? maybe-I think it's a northeast us thing: I've traveled all over the US and there's nothing like NY/NJ/PA ( I live in Central PA) pizza. California pizza just doesn't have the sauce flavor or the great foldable crust.
benlee: FYI-San Fran's great sourdough is from a decades-old starter, but there are also specific cultures/spores present in the air out there. They've even been named for the city!
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
i'd say it's the italians.
that and all the tough customers in ny.
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
FYI, NYC water now is way different than it was when I was a kid growing up in the Bronx. There's way more chlorine now and it just doesn't taste as good.
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
As I've been saying online for 4 years, the water thing is 100% myth. I get emails about this several times a week. According to Maggie Glazer, the myth that baked goods are better in NY because of the water goes all the way back to the 1700's when in the rest of the country people used well water and not municipal tap water. Half the time this wasn't too far from the latrine. In other words the original comparison was comparing NY water, which comes from a pretty good aquifer system upstate, to other systems that would be comparable to what the 3rd world uses today. This rumor says more about how rumors and 'common knowledge' are passed down through the ages than anything about your local water system's shortcomings today. As anyone who's read my recipe (http://slice.seriouseats.com/jvpizza/) or tasted my pizza here in Atlanta knows, it's not the water...
Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water
My, my...it takes more than H2O to make good pizza. It's takes the embodiment of beliefs and soul to create magic and mozarella. The alchemy of alimentary proportions. IMHO, it boils down to these simple rules - high turnover = more production by the pizza man, seasoned ovens = better flavor and product, and lastly, NYC Dept of Health codes = everyones' on their toes, including Mr. D of Midwood. Guess who's favorite dishes are these inspectors lingering over?
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
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Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
Kugel. I love kugel. All different variations of kugel.
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
blintzes & sour cream
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
Latkes are my fave!
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
I love latkes. Thanks for this opportunity.
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
I've never had a favorite and therefore would love to develop one. I dont think I've ever had any Jewish food.
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
I years for my Grandmothers Noodle Kugel. All warm and sheesy with raisong throughout. A wonderful cuttable texture. A true food for the soul. Brings back memories of our holidays together.
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
Bagel and Brisket are great together
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
I don't know much about Jewish cooking. That is why I would like to win this cookbook. I did have potato pancakes once that were very good.
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
Bagels and brisket!
Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'
I like the Matzo Ball soup , I love soup, I think it is good for just about anyday of the week!!
Please enter me!! Thanks
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OK folks... pizza at DeLorenzo's on Hudson St. in the Chambersburg neighborhood of Trenton, NJ is some of the best I've ever had- rivaling the crisp and delectable pies in Florence and even as good as Lombardis.