Is there American Pizza Shops in the Czech Republic

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PGN
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Postby PGN » 03-Mar-08 17:28

DjAvatar wrote:Could someone explain for us who have never been to the US, what is difference between normal barbeque and southern, texas or memphis style barbeque, between Chicago and NY pizza?

(samples to be send to my home address I give you via private message ;-))


The best analogy would be Pivo....

Each beer has the same base ingredients yet by using additional brand specific ingredients or methods of Brewing, the end products are different.

FWIW, the best McDonalds in the world is in the Czech Republic........

Only place where you can order a McDonalds' hamburger, fries, and a Czech Beer :wink:
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Alexx
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Postby Alexx » 03-Mar-08 19:20

PGN wrote:The best analogy would be Pivo....


That's the language I speak :-).
I cesta může být cíl.
The journey is the goal.
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Postby PGN » 03-Mar-08 22:58

DjAvatar wrote:
PGN wrote:The best analogy would be Pivo....


That's the language I speak :-).


Me too :wink:

Czech Pivo is the only beer that I drink.
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Dana
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Postby Dana » 04-Mar-08 11:12

What is "normal barbeque"? I think what Glenn had in mind was the real stuff. The amazing, smoky, lick-your-fingers barbeque that you can find in Texas and elsewhere in the southern states. Served with onions, huge pickles and beer. The secret is the barbeque sauce. You simply cannot find barbeque sauce like that in the stores, especially not in the Czech Republic.

Chicago-style pizza is not a flat "placka" like the typical Italian kind. The dough is placed into a pan and stuffed with the filling. That's pretty much all I can say because I don't like this kind of pizza. More on Wikipedia.

I don't know what a New York pizza is.
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Postby PGN » 04-Mar-08 14:54

Dana wrote:What is "normal barbeque"?


That's a good question. When I returned from Africa, I did my first cross country drive from Pittsburgh to California. I stopped by "The Original Texas Barbeque" off of I-40 in Texas.....I wasn't impressed :cry:

I think Glenn should buy all of us plane tickets to his house and then he should show us what the real deal is.

All in favor say aye. :lol:

To the best of my knowledge, NY style is square with a thick crust, Brooklyn is round and paper thin........

But then again, I'm left handed so my perception of reality could be totally left field. :wink:
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GlennInFlorida
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Postby GlennInFlorida » 04-Mar-08 15:50

PGN wrote:I think Glenn should buy all of us plane tickets to his house and then he should show us what the real deal is.


Just as soon as I win the Lotto, I will! :wink:
"Life is a banquet... and most poor suckers are starving to death!" - Auntie Mame
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Postby PGN » 04-Mar-08 16:02

GlennInFlorida wrote:Just as soon as I win the Lotto, I will! :wink:


Czech :wink:
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Postby Dannae » 05-Mar-08 15:26

PGN wrote:
DjAvatar wrote:
PGN wrote:The best analogy would be Pivo....

That's the language I speak :-).

Me too :wink:
Czech Pivo is the only beer that I drink.
I would say that ONLY Czech beer can be called beer (maybe some German too) :wink:. In US I tried BudLight and some others but it tasted like a mix of hops and barley ....... horrrrrrrible.
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Postby Dannae » 05-Mar-08 15:39

PGN wrote:
Dana wrote:What is "normal barbeque"?

That's a good question. When I returned from Africa, I did my first cross country drive from Pittsburgh to California. I stopped by "The Original Texas Barbeque" off of I-40 in Texas.....I wasn't impressed :cry:

I think Glenn should buy all of us plane tickets to his house and then he should show us what the real deal is.

All in favor say aye. :lol:

Aye, aye captain :!:

Well, the term "real" is very relative. Relative to the place you live and to the things you are used to.

Some people might love "southern US style barbecue", some like made it differently.

And if we look at this term from the global view; Glenn mentioned Wikipedia; so on the bottom of his link there is a section "see also" and just for instance one of those is http://en.wikipedia.org/wiki/Asado . Since I grew up in Argentina, I can honestly say, that their asado (or also called parilla) is the best in the whole world. Because of the way the cattle is being raised, because of the way they make it etc. But this is only my opinion ...

Just btw: Argentina is probably one of few countries you can make "hovezi rizek" (could be said like beef finger) at the result is excellent.

However somebody raised in Texas will fight to death stating that only Texas barbecue is the best. Simply because he/she likes it the most and this is o.k. - everybody has the right to have it own preference.
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GlennInFlorida
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Postby GlennInFlorida » 05-Mar-08 17:00

Well, to me "asado" or "a la parilla" and barbeque are two different things. Like the Australian "barbie", they are what I would call grilling (the verb) or grilled (the adjective). Spanish usage here would equate asado with roasted (perhaps even on a spit). All of them are great - I had a chance to get some real Argintine beef in Madrid (imported) and it was absolutely wonderful -yum!
"Life is a banquet... and most poor suckers are starving to death!" - Auntie Mame

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