- eichiefs9

Exactly

Feta is the worst (frank)ing cheese in existence
- KreiderBomb

I don't like feta, but I don't like bleu either. Pretty much anything crumbly I loathe (looking at you, too, gorgonzola)

Only my jersey boys will know what a sloppy joe is, MR J's in Cranford, others try but this place is the best, also Max's Deli in Wayne makes a pretty good one

You know what makes me envy you guys? Anywhere you go you can get a decent f'ing pizza. For you guys, it's just levels of really damn good.

Out here, it's just levels of edible.
- Pete V

I bet Ellios is on sale close by.

Does Canada have a national cheese?
- JRR1285

poutine!!!!

Yeah, the pizza really makes up for the obscenely high taxes, and cost of living in general.
- eichiefs9

Somebody told me that you can't re-create the type of pizza you have in NY because of elevation and water or something like that. I don't know if that makes any scientific sense, but all the pizza out here is crap.

I like melted chedder with some bread crumbs and gravy on turkey slices in a lasagna dish.
- mdw7413

That's just nonsense.
None of those ingredients you listed belong in a sentence containing the word lasagna.

I like brie on it's own, but I could literally eat an entire wheel when it's smoked. Speaking of cheese plates, I have been toying with the idea of taking a stab at home-making some charcuterie...but who knows.
- eichiefs9

i can taste test

Alright, off for sushi ...

Only my jersey boys will know what a sloppy joe is, MR J's in Cranford, others try but this place is the best, also Max's Deli in Wayne makes a pretty good one
- KreiderBomb

Somebody told me that you can't re-create the type of pizza you have in NY because of elevation and water or something like that. I don't know if that makes any scientific sense, but all the pizza out here is crap.
- Pete V

I've always heard it's the tap water from the NY/NJ area that makes it taste the way it does. I have no idea if that's a valid thing or just some dumb urban legend. But back in college I was visiting friends out in LA and found a pizza place that, allegedly, imported tap water from NYC and it was honestly the best non-tri-state-area slice of pizza I have ever had.

That's just nonsense.
None of those ingredients you listed belong in a sentence containing the word lasagna.
- Tonybere

Trust me try it. Lasagna dish is a clear glass dish to bake in.. dumb ass

i can taste test
- TPC

I bet you'd rather taste test Kreider's cured meat

Somebody told me that you can't re-create the type of pizza you have in NY because of elevation and water or something like that. I don't know if that makes any scientific sense, but all the pizza out here is crap.
- Pete V

I worked in a pizzeria for a long time. I have heard that the water quality elsewhere could be part of the issue but I bet it is using the wrong kind of flour/yeast or simply not knowing what they're doing. Also, many places outside of this area (and some around here) also under cook as well as put too much toppings on.

I bet you'd rather taste test Kreider's cured meat
- eichiefs9

nah gave that stuff up

I like brie on it's own, but I could literally eat an entire wheel when it's smoked. Speaking of cheese plates, I have been toying with the idea of taking a stab at home-making some charcuterie...but who knows.
- eichiefs9

I've thought of doing some of those things but I am afraid of killing my family.

I've thought of doing some of those things but I am afraid of killing my family.
- JRR1285

Yeah, I have no idea how difficult is. Also kinda sucks that you have to wait a few months, or more, for it.

I actually saved a really cool post I found on reddit from some guy showing him raising a bunch of pigs, butchering them, and what he did with all the cuts. It was really cool, except maybe for people who can't stomach seeing an animal cut open and parted out.

Alright, off for sushi ...
- Pete V

Go get some real food.

Yeah, I have no idea how difficult is. Also kinda sucks that you have to wait a few months, or more, for it.

I actually saved a really cool post I found on reddit from some guy showing him raising a bunch of pigs, butchering them, and what he did with all the cuts. It was really cool, except maybe for people who can't stomach seeing an animal cut open and parted out.
- eichiefs9

It's just that you really need to maintain consistent conditions and have the right amount of salt and other preservative ingredients. I am sure it can be really good if done right but I imagine just making a bunch of botulism sticks.

It's just that you really need to maintain consistent conditions and have the right amount of salt and other preservative ingredients. I am sure it can be really good if done right but I imagine just making a bunch of botulism sticks.
- JRR1285

Please make homemade cheese!

It's just that you really need to maintain consistent conditions and have the right amount of salt and other preservative ingredients. I am sure it can be really good if done right but I imagine just making a bunch of botulism sticks.
- JRR1285

Please make homemade cheese!
- mdw7413

We are talking about cured meats you rube.

- eichiefs9

I'm gonna bring the plague back.

I'm gonna bring the plague back.
- JRR1285

Just keep that shit over it Patchogue

I've always heard it's the tap water from the NY/NJ area that makes it taste the way it does. I have no idea if that's a valid thing or just some dumb urban legend. But back in college I was visiting friends out in LA and found a pizza place that, allegedly, imported tap water from NYC and it was honestly the best non-tri-state-area slice of pizza I have ever had.
- eichiefs9

ya ive heard that too and theres a couple bagel places in FL that do that too and they seem to be better