pizza by the slice
Many of probably heard by now that we are slightly under the weather here in fabulous NYC. I had big plans to go to the grocery store and actually try to buy something so I could cook for you and make Debbie really proud. Alas the intersections are flooded, the airports are closed and well, I don’t drive…..Sooooo I had to rely on one of my old favorites: Pizza by the slice. It’s a thing you can always count on in Brooklyn, you are never more than a block away from a delicious slice of NY pizza. I like a regular slice with granulated garlic. I take mine to go, because there have been two shootings at my local pizza parlor since I have lived here, so I do not stick around!
I am much better at ordering Thai food delivered or making reservations and if Debbie makes a peanut butter and jelly sandwich she starts by growing the grapes and baking the bread. Things will be a little different this week. I am a modern woman of the new millenium and while I insist that everything I eat be as organic as possible, conveinence weighs in on the food decision just as much. And hell, there are over 26,000 (seriously) restaurants in NYC. Why would anyone want to stay in?
Ciao for now,
Jocelyn
Bloggysitter
Pizza By the Slice, Recipe
Walk one block to pizza parlor (in torrential downpour)
1 slice to go $1.90
Walk one block home
Sprinkle granulated garlic on top
Sit, eat, enjoy!
ahhh
A few times now, this blog has provided inspiration for my dinner… and this time is no different…
pizza it is !
I think you need a regular spot on here for your drinks. “Cocktails by Jocelyn” (that made me giggle..hehe i said cocktails..perv’s)
what’s your favorite nyc pizza spot?
Cupcakes–I have total plans for putting up cocktail recipies this week.
Miss Fae, The best pizza is the one closet to your house, or closet to where ever you happen to be when you want pizza. In my case it is Sabrina’s Pizzeria on Broadway in Williamsburg. A lot of people say Rays is the best. I just think any old school pizzeria palor in NYC is the best.
Ummm–that was me commenting, not debbie. I guess I am logged in as her and it is not giving me the opportunity to change the name to Jocelyn. Oh, Deb is Jocelyn this week.
Ciao,
joce
Granulated garlic? Is this different from the powdered stuff?
Pizza by the slice is, for some reason, so much better and more special than pizza by the pie. I think it’s the second trip into the pizza ovens that does it. Yum!
Ellie:
It is not powdered, more of like a salt consistancy–and a little stronger. I love garlic.
Jocelyn
great minds think alike !
I’m sorry that you had to go out in the rain. I haven’t had pizza since I started the blasted Weight Watchers - and NO the Lean Cuisine/Weight Watchers version DOES NOT COUNT. Thank you for letting me live vicariously through you, Jocelyn. I appreciate it.
Also, can you post pics of your shoe collection on Rockstar Diary? I die every time I see your foot wear!
That’s how I like to cook too! I tried to have a “watch out smitten kitchen” entry on my blog today with instructions for making chocolate fondue, but then I realized that I don’t have any measurements for anything, and therefore don’t have a recipe per se. I guess smitten is safe… for now.
It kind of makes my eyes widen to know that the pizza is so good you’ll put up with shootings to eat it. MAN it must be good pizza! But I like the pizza around here made by New Yorkers, so I’m really not that surprised!
Cute post.
While I dearly miss being able to get perfect pizza at almost anyplace I stroll into (ala NYC back in the day) here in LA (where decent pizza requires a hunt), our weather is lovely today. Blue skys and puffy clouds, 60’s and clear. So it’s a trade off of sorts….
But I am sooooo ordering a pie for dinner tonite :) Yum.
Joce-
This is so my type of recipe! (Especially when the weather sucks…)
Sue:
Domiano’s Mr. Pizza on Fairfax (right across the street from Canters Deli, another gem), I used to live in LA, I know. The weather to die for, but the traffic will make you suicidal!
Jocelyn
Dear Jocelyn !
My name is Sharon and I live in Israel. I just had to let you know that I love your website bur this time it’s too much for me - I am now craving NY pizza…..
NOT FAIR !
I have to seat here in the office and dream about NY pizza…. :-(
:-)
Keep on the good work !
Sharon.
About granulated garlic…
My brother in law owns a couple of pizza places in New York, and the thing about granulated garlic is that it is apparently safer to use in a restaurant environment. He told me that he would prefer to make his garlic knots with freshly minced and sauteed garlic, but the board of health would put strict requirements on that. Using the granulated garlic (and no, it’s not powdered) allows him to make a large batch of knots a few times during the day and reheat them as people order them.
I still fondly remembering my brother-in-law teaching my youngest daughter how to make garlic knots while I was peeling some shrimp in order to whip up a quick batch of Shrimp New Orleans (like scampi, except it has Cajun seasoning, Worcestershire sauce, and fish/chicken stock and served with bread for dippin’ in the broth). We substituted the freshly made knots for the bread, and the two went together wonderfully–a blending of NY/Italian with Cajun styles!
Hi Jocelyn,
That cracks me up about Deb and the grapes and baking the bread.
Granulated garlic, that is very interesting.
One of my favorite pizza spots is actually in Penn Station - Rosa’s (just down the corridor from Kmart, the name may have changed recently). You will always get a fresh slice and there’s something almost magical about thier pepperoni. OK granted, that most of the time I grab a slice there its like 1am, and I’ve had a few too many and am waiting on a train and only pizza will sustain me thru the night.
Granulated garlic is wonderful stuff. The powdered stuff is fine grind and the granulated is just that–little grandules. I prefer the grandulated garlic my self or the minced garlic. That can be found in a jar and goes in the fridge after opening. That one is very easy to measure with your measuring spoons and it is easier than chopping garlic.
I will use the grandulated for soups, stews, and anything else I would just sprinkle salt on (have put salt shaker up high so I have to think about it before I grab it). The minced is used for the other things. I made a garlic butter to use for a grilled cheese. It was good.
I just love this site.
rosie
Due to odd circumstances I ended up having to drive from NJ to DC very very late last night. That was…fun. Even worse than the torrential downpour and flooding were the crazy winds that were blowing my car all over the road. At least you have the tall buildings to block that.
But I did get to have good pizza while I was in NJ! Seriously, I had no idea I’d miss it so much when I moved to DC. I just can’t understand why no one outside of NYC, NJ, or Philly (and probably Chicago, but I’ve never been there) can make a decent slice!
C - I live in NC and have come across places that make NY style pizzas. I took a week long adventure to NYC a couple years ago and made sure that sampled the pizza more than once to make sure I was getting the authentic experience. To my surprise, the pizza and bagels that I get here in Wilmington are just as good as what I found in NYC. So fear not, they do exist. The trick is to stay out of those corporate joints and find someone local.
Jocelyn, nice to meet you! So sweet of you to keep us entertained while Deb is on vacation! I’ll have to admit, when I read this post, I seriously considered finding a NY style pizza for dinner and dumping garlic all over it. Mmm. We have a place here called Slice of Life that has crushed fresh garlic as a topping choice. Oh my, it’s wonderful.
This photo of the slice of pizza, almost makes me cry. It brings me back to 1975 when I left NY. I lived in Queens, NY for almost 10 years, and my sister and I used to go to the pizza parlor and get our slices at lunch time. We couldn’t leave school at lunch but we managed to do so and eat them with a coke !
Now I live in my country, Spain, and here we also have pizza, but the taste has nothing to do with the ones I ate in NY.
Thank you for bringing these memories from so long ago.
Best wishes
By the way, I remember the whole pizza was about $2.00 !!
Thanks for standing in for Deb, Jocelyn! And my pizza by the slice would have crushed red pepper flakes and not the granulated garlic, but we’d probably both enjoy our slices nonetheless. :-) Out here on the Island there were submerged sections (I live at the end of the Southern State) but, thankfully, our neighborhood fared well. Sorry you had to head out in downpour that foryour slice!
Yummy! You just can’t get pizza like that here in Kansas. Delicious!
Oh man…Pizza by the slice. It’s the one thing I miss about living in the Northeast. Every Friday night we’d hit Vesuvio’s Pizzeria in Hazleton, PA and order by the slice. If I try and do that here in Mississippi, people think I’m nuts.