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Incidentally, a quick wiki search of “New York style pizza” turned up the following: Wikipedia: Though coal fired ovens are not mentioned, a search for them turned up numerous references to their use in early NYC pizzerias, such as Lombardi’s. So though I still don’t claim any expertise on the...

Are those pizza rims “spinners” so the drivers can ghost ride the whip? Then I’ll be impressed.

This may just be hearsay, but I’ve heard that real New York pizzerias have coal fired ovens that hit a higher temperature than normal, and that they impart a unique flavor to the pizza. Other than that, I think chewy, thin crust and a sauce that isn’t too sweet, but I’m no expert.

Wizzle Wassell: I’m actually pretty much in agreement with you here, I’ve never wanted to “make money” on my reimbursement, but I do want to actually have it cover my costs. What infuriated me was when the gas prices skyrocketed, my employer raised his delivery charge 3 times, always telling...

Please pardon the “editing”, there really isn’t an efficient way to respond to multiple points within a single post without it. Dewar's Pizza Bakery: I think you’re seeing it, or at least the vanguard. As an indie, you should be concerned too, both because a class action ruling could impact...

Registered Guest: I may just be speculating here, but I believe this sort of thing would fall under the same category that got Domino’s in trouble with the 30 minute guarantee, or more recently got Walmart sued for wage violations. What I’m talking about is trying to use sleight of hand to...

Hmm, the plot thickens… Are you thoroughly drying the chicken before breading it? My thinking is that maybe that if the chicken is damp under the breading, it may be steaming inside rather than frying, leading to the lack of flavor and the rubbery texture. As an experiment, you might try salting...

How long are you frying them for? Typically, boneless “wings” cook for only about 2/3 the time that real wings do, when I worked for WingZone wings fried for 9 minutes, boneless for 5.

When I was a driver in Seattle, we went round and round with charge-backs, no matter what we did the credit card company would always wriggle out of paying. We took imprints, matched up phone numbers and addresses, checked IDs, everything they told us to do and we still always seemed to get the...

Ok, I hate to make my entrance to a new forum as a necromancer, but this happened to be the specialty pie of an ex-boss of mine, and his version was the best one I have tasted. It started pretty standard, base of buffalo sauce, mozz, Gorgonzola chunks and chunks of white meat chicken tossed with...