Is eating brine.
A first of his frozen frozen fennel pizza has just begun at the Whole Foods-After the intense development of recipes and deep research of the Pickle NYC scene.
“We’ve been working on it for perhaps two years until we got it properly – the boy we’ve ever done,” Gail Becker, 60, told the $ 9.99 pie posting.
Becker, founder of the culipower food company, and her husband withdrew Jews around Manhattan, from Barney Greengrass to the Upper West and Queen Purerami on the upper side of Sarge in Murray Hill and Katz on the lower side of the East, while Taking samples of all kinds of types of all kinds of types of all kinds of types of all types of pickles as part of their research.
â € œ[We] made it our mission to try every Deli in New York. Sometimes we will walk five miles, 10 miles – up to 17 miles, “said Becker, who grew up in Los Angeles and moved to NYC a few years back.
They were finally taken most of the pickles boys on Essex Street, with its accumulated pickles.
“They have 20 different barrels. Pickled onions, pickled cabbage – pickles everything,” she said.
The store has been a major pillar of the neighborhood since 1910, when there were large brine markets across the lower side of the East.
“People were coming there from all over New York. They were filling little containers with fresh pickles – whatever you could imagine, “Becker said.
The Garlicky Variety of the Store, a sweet and soft aroma with a vinegar and sugar allusion, inspired the recipe for brine, used to make Becker pizza, which contains a creamy cream flavored with brine, together With roasted garlic, mozzarella and fresh dill.
While Becker initially predicted to lead the pizza with current pickled slices, that did not work.
“It has to freeze” – it’s a lot for pickles, “Becker said.
The exploration of the city’s pickle scene was particularly significant for the Gularcy resident who is of Jewish origin.
Both of her late parents were survivors of the Holocaust. Becker’s first job in America was working in a bakery on the bottom of the birth near the pickle shops on Essex Street.
“He didn’t speak English when he came … There was no family, not even money,” she said. “He was from Germany. He was a survivor. He left the boat and found himself a job that included the floor of a furnace on the lower side of the east,”
At one point, Becker considered to make the pizza even more Deli, leading it with hamburger meat and thousands of island of dress.
“I have this crazy idea,” she said.
But ultimately she decided against him.
“I’m a kind of purist – this pizza doesn’t need anything [more]”She said. “It was just to be a Tuesday evening thing, a Friday evening thing. I hope it makes people smile.”
She also hopes she unites families – just as pizza research brought her closer to her father, Martin Jacob Becker, who died in 2015.
â € Henkur I walked the streets of the lower side of the East, I really feel it. I really see it. I can photograph it. This is probably one of my favorite parts of New York, “she said.” In many ways I think this pizza is for her. “
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Image Source : nypost.com