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Author Topic: NY Style sauce discussion  (Read 61733 times)

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Offline Josh123

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Re: NY Style sauce discussion
« Reply #500 on: December 04, 2018, 09:57:42 AM »
Old doesn’t mean good.

Denino’s 1937 - Didnt like it
L&B Sapmoni Gardens 1939 - Not so good

Both hyp’d as great.

Thanks for the geography lesson.

Sure it does lol. How else would they be open almost 100 years on "hype"


Offline rtt121

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Re: NY Style sauce discussion
« Reply #501 on: December 04, 2018, 10:03:04 AM »
rtt121,

It is interesting that you were able to use the oregano oil for your sauce since oregano oil is usually treated as a nutritional supplement. See, for example:

https://www.healthline.com/nutrition/9-oregano-oil-benefits-and-uses#section11

Oregano oil can also be quite expensive but it should last a long time if used only by the drop.

Peter
I always wondered why it said dietary supplement. I never did any research.

It doesn't have a chemical flavor to me, just intense oregano.

Offline Dangerous Salumi

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Re: NY Style sauce discussion
« Reply #502 on: December 04, 2018, 10:17:31 AM »
Sure it does lol. How else would they be open almost 100 years on "hype"

There is obvious miscommunication occurring here. Our definitions of hype don't appear to be the same



Have a Dangerous day!


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Online Jackitup

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Re: NY Style sauce discussion
« Reply #503 on: December 04, 2018, 10:19:41 AM »
I always wondered why it said dietary supplement. I never did any research.

It doesn't have a chemical flavor to me, just intense oregano.

If I run across some I'll check it out. A nurse friend I used to work with was always shaking frankincense oil on her tongue, she smelled like a catholic church service all the time :-D I tried it once and burped it the rest of my shift, loved the smell of it though! :P
Jon

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Online jkb

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Re: NY Style sauce discussion
« Reply #504 on: December 06, 2018, 11:44:27 PM »
Sure it does lol. How else would they be open almost 100 years on "hype"

Tradition and nostalgia factor in.
John

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Offline Josh123

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Re: NY Style sauce discussion
« Reply #505 on: December 07, 2018, 12:37:19 PM »
Tradition and nostalgia factor in.

How did they get those?

Online jkb

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Re: NY Style sauce discussion
« Reply #506 on: December 07, 2018, 02:47:22 PM »
How did they get those?

I'm not referring to Denino's or L&B, I've been to neither.  When a place becomes an institution, quality can slide and they can ride the history.  Longevity doesn't guarantee current quality.
John

Offline Essen1

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Re: NY Style sauce discussion
« Reply #507 on: December 16, 2018, 10:42:16 PM »
Bleecker Street. Screenshot of the sauce and a video. The sauce actually looks like a thicker version of mine. I also really like the melt on the cheese slice.



Apparently they don't use any canned sauce but I'd take that statement with a grain of salt.

Fun starts at 1:40. At 2:13 you get to see a somewhat side view of the crust. Crust has tiny air pockets all the way through the tip.



Mike

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Offline hammettjr

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Re: NY Style sauce discussion
« Reply #508 on: December 17, 2018, 09:38:58 AM »
Apparently they don't use any canned sauce but I'd take that statement with a grain of salt.
...

Yeah, it seems to be common now to make claims like this. (Lucali and Scarrs have made similar comments.)

My guess is that people feel comfortable stating that their "sauce" doesn't come from a can, even if the tomatoes in their sauce do.

... Crust has tiny air pockets all the way through the tip.


Deja vu? Not sure how this is relevant for a discussion on sauce, but we discussed Bleecker's crumb previously.

https://www.pizzamaking.com/forum/index.php?topic=52968.msg543473#msg543473

« Last Edit: December 17, 2018, 09:42:39 AM by hammettjr »
Matt

Offline Josh123

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Re: NY Style sauce discussion
« Reply #509 on: December 17, 2018, 12:42:28 PM »
Scarr's uses Di Napoli organic tomatoes...out of a can.

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Offline hammettjr

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Re: NY Style sauce discussion
« Reply #510 on: December 17, 2018, 06:12:29 PM »
Scarr's uses Di Napoli organic tomatoes...out of a can.

Here's the video I was thinking of. The audio is somewhat spliced together but:

nothing is canned except for my olive oil

we buy sauce that doesnt come in cans. It's strained tomatoes...passata

Starts 52 seconds into the video



Matt

Offline Josh123

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Re: NY Style sauce discussion
« Reply #511 on: December 17, 2018, 07:42:50 PM »
I spoke to the owner of Di Napoli on the phone last week...so unless they are sending him tomatoes in a bag, he is using it out of a can lol

Offline hotsawce

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Re: NY Style sauce discussion
« Reply #512 on: December 17, 2018, 09:11:41 PM »
Scarr will occasionally change ingredients. At the time, he was using a chopped tomato that wasn’t coming from a can. I don’t know what he uses right now. Either way, doesn’t matter - the sauce is very herb heavy. If you like seasoned sauce, you’ll love Scarr’s

Offline hammettjr

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Re: NY Style sauce discussion
« Reply #513 on: December 17, 2018, 09:47:26 PM »
.... If you like seasoned sauce, you’ll love Scarr’s

Sounds like a place for me and I should bump it up my to-do list  :)

Screenshot below from the Bon Appetit 23 pizzerias video. A bunch of full basil leaves in the sauce, and a heavy-handed sprinkling of oregano on top of the sauce.

Any idea what type of hard cheese they use? In one video he said 2 types of hard cheese.

Matt

Offline hotsawce

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Re: NY Style sauce discussion
« Reply #514 on: December 17, 2018, 11:42:55 PM »
I'm pretty sure its a mix of parm and pecorino, but don't quote me. That being said, I prefer a slice from Joe's but lot's of people love Scarr's because of the seasoning. Also, he's incorporating fresh milled flour.

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Offline Makisupapoliceman

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Re: NY Style sauce discussion
« Reply #515 on: December 20, 2018, 05:34:47 PM »
Ive been loving 7/11 lately and have been trying to find the perfect blend with it. I want to try Bonta and 7/11/ 7/11 have such nice bright flavor and color. but I have never used Bonta. Do you think suprema uses 50/50 Bonta and saporito, one can each? since the Bonta is a puree do you think they add water to it too or does the blended saporito give it the viscosity it has? my favorite pizza place out of NYC, which is just north in Putnam county uses a mix of saporito and 7/11 which  is going to be my next experiment. them and pizza suprema easily have the 2 most tasty sauces ive ever tried. I am doing my best to kinda of replicate them but its tough because I get the 7 pound cans and when you mix the 2 you have 14 pounds of sauce you need to use up before experimenting again haha. so I figured why not come here to get some more advice on the ratios. thanks in advance

Offline hammettjr

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Re: NY Style sauce discussion
« Reply #516 on: December 20, 2018, 06:28:44 PM »
...Do you think suprema uses 50/50 Bonta and saporito, one can each?


I don't know, but I'm interested to see what people think as I'm a fan of Suprema too.

2 things I'll say:
If you want to replicate Suprema's flavor make sure to use a heavy amount of romano

I open #10 cans, portion and freeze them individually. So I have 7/11 and bonta frozen separately in small batches. This enables me to alter the mix from one bake to the next. (Though currently I'm just using strained 7/11.)

Matt

Offline jvp123

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Re: NY Style sauce discussion
« Reply #517 on: December 20, 2018, 06:30:01 PM »
Ive been loving 7/11 lately and have been trying to find the perfect blend with it. I want to try Bonta and 7/11/ 7/11 have such nice bright flavor and color. but I have never used Bonta. Do you think suprema uses 50/50 Bonta and saporito, one can each? since the Bonta is a puree do you think they add water to it too or does the blended saporito give it the viscosity it has? my favorite pizza place out of NYC, which is just north in Putnam county uses a mix of saporito and 7/11 which  is going to be my next experiment. them and pizza suprema easily have the 2 most tasty sauces ive ever tried. I am doing my best to kinda of replicate them but its tough because I get the 7 pound cans and when you mix the 2 you have 14 pounds of sauce you need to use up before experimenting again haha. so I figured why not come here to get some more advice on the ratios. thanks in advance

Yeah that's the problem with the big cans ... Sure I'd love to mess around with blends of different #10 cans of tomatoes, but it gets a little silly with the amount of sauce produced - even with being able to use it for other things.
Jeff

Offline Essen1

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Re: NY Style sauce discussion
« Reply #518 on: December 21, 2018, 12:39:13 AM »
Yeah that's the problem with the big cans ... Sure I'd love to mess around with blends of different #10 cans of tomatoes, but it gets a little silly with the amount of sauce produced - even with being able to use it for other things.

All of those freeze very well, with minimal loss of flavor.
Mike

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Online jkb

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Re: NY Style sauce discussion
« Reply #519 on: December 21, 2018, 01:03:51 AM »
I got a peek in Suprema's store room and saw nothing but cases of Saporito.  Someone posted a picture of a delivery truck unloading a few years back and iirc it was Bonta and Saporito.  Was that Suprema?


Answered my own question.  I'll never change.

« Last Edit: December 21, 2018, 01:17:23 AM by jkb »
John

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