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I think he was more saying that they operate at a handicap, that it's harder for them to survive. That's probably true, it doesn't seem like it is up here where there's literally several on every block downtown.
Non-chain delis used to be on every corner around here too, still kind of are, but there are more and more Subways popping up, and that bums me out. Subway is horrendously bad, and nothing beats a good hoagie.
I was referring more to my immediate area, Burlington, NC. There's some good food to be found in Durham and Raleigh. My town does have some kick ass places to get gravy and biscuits!
I would say how it's cooked is one of the most important factors, but that's also personal preference.Quote:
Originally Posted by Frogacuda
Quality ingredients make quality food.
What do you mean "how" it's cooked?
The only thing that has any bearing on the cooking of a pizza is temperature.
Whether the oven is a deck, wood fired, iron, concrete, whatever, has no bearing on the outcome.
I agree it is the heaviest factor but wood fired pizza has a distinct smoke imparted to the flavor not to mention making the dough differently than if I were to use a gas/stone oven.
I disagree about the smoke flavor. I think that comes from wood ovens cooking at higher temps and creating scorch on the pie.
In other words, the smoke comes from the pie being on fire, not from the wood.
Totally agree.Quote:
Originally Posted by Frogacuda
That's why I coat my pizzas with bong water.Quote:
Originally Posted by Hubbitron
Having scorched pies in every kind of oven I would venture to say it's both.Quote:
Originally Posted by icarusfall