Posted on 04/11/2025 9:32:51 AM PDT by PJ-Comix
The Donald Trump impressions by Hyhyde Chenrui are so dead on perfect as to seem to be supernatural. He not only nailed down Trump's voice but his body language as well. In fact his impression is so good that at first I suspected it was the result of AI. However, when I checked out his background on Facebook, it shows that Mr. Chenrui now lives in Wyoming but is from Manhattan which explains how he was able to do such a perfect Queens accent. In addition, in the final clip of Hyhyde Chenrui doing his wonderful Trump impression at an Italian restaurant in China, he speaks some fluent Chinese so you can hear that is his real voice doing the Trump impression.
I lived in Naples, Italy (Pozzuoli) as a Navy brat “tween” and that turned me into a pizza snob.
The best pizza I’ve had in the U.S. was in NYC. Mmmm…a greasy slice from a crowded hole-in-the-wall after a Broadway show always hit the spot.
There was also a little family-owned place in south Philadelphia that definitely got an honorable mention in my book. 😋
I just had to LOL! Sorry, but we do that! Can't help it. But as least now you know that it's really a thing, not just your cousin. :-)
I don’t know about Philly, but I’m glad you mentioned the grease. A truly great pizza has to have what I like to call “pizza juice.” When you fold your slice to eat it, you gotta be careful to hold up the bottom corner somewhat so that the pizza juice doesn’t drip off. That first bite can make or break the whole pizza experience.
All I can say is don’t go to Staten Island for your pizza. They have some good Sri Lankan restaurants, but they have this crazy thing called “tomato pie.” On the pizza crust, they put the cheese, and then thin slices of tomatoes. No sauce involved as a foundational layer. No sauce involved, period. How they can get excited over it, I don’t understand.
But you, my dear, have a properly informed palette, and I tip my hat to you. Go to Ferrara’s offa Mulberry St. and have a cannoli or a slice of chocolate mousse cake.
Years ago, I had a friend who had come over from Italy as a three year old. Her authentic mom would make homemade pasta (as in from scratch) for the family’s dinner every night. This girl had relatives still in Italy who she went to visit, and when she came back home, she said Italy did not have real pizza. And she described a thing of baked pizza dough just with some olive oil on it. I’ve heard they developed something like pizza since, but what can I say?
That leads us into a discussion of whether or not it’s in the water (for the dough). Indeed, the same water that makes the pizza makes the bagels. I’ve had water from east to west coasts, from Kotzebue, AK to Miami, and there is something very special about NY water, but it’s more than that. What it comes down to is that NY pizza is more than the sum of its parts and has “Je ne sais quoi.”
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