Philadelphia Pizzeria Has The Most Outstanding Garlic Knots
A pizza restaurant that puts a strong emphasis on the dough and bread cooked up in-house has its priorities straight. That’s exactly what you will find at 20th Street Pizza in Philadelphia, which serves up a unique order of garlic knots.
Foodies who love garlic knots will frequent a local establishment just for this tasty appetizer. Fresh out of the oven, there’s just happiness that comes from gently pulling that dough apart and biting into this warm explosion of flavor.
What this proves is that there is a certain creativity allowed with what spin a chef puts on their creation. Standard elements include a light dose of butter incorporated into the cooking. Then, the garlic ratio must take center stage. A sprinkle of parmesan cheese and rosemary or basil also adds to the look, feel, and taste. Adding your touch to the design of the knot also helps the memorable experience.
20th Street Pizza In Philadelphia Serves Garlic Knots In The Form Of Bread Sticks
Are they knots, are they breadsticks, or are they pizza knots? It doesn’t matter. The tray of garlic knot bread sticks at 20th Street Pizza could even be a full meal. They come with a generous portion of tomato sauce that you can continuously dunk in.
Listed under the “Not Pizza” section, the “Seasoned Bread Sticks” is what you will want to order. They are artistically prepared. Fresh and piping hot out of the oven, these sticks glisten with a snow-fall coating of shaved parmesan cheese on top. Furthermore, it will only cost you $6.
If your choice is to share this appetizer, or you are simply going to 20th Street Pizza with a massive appetite, you can’t go wrong with any of their ten pizzas. The “Balboa” is fit for a champ with crushed meatballs, pistachios, and cherry tomatoes. Equally as creative is the “Hot Potato” pizza. This includes a hearty portion of crispy potatoes, hot peppers, and sweet onions.
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Foods You Should Probably Skip Air Frying
Some people can’t live without their air fryers, while others consider them to be glorified convection ovens. First things first, air fryers aren’t deep fryers. Many people use them as an alternative that can have similar results, but they’re just not the same. Air fryers circulate very hot air around your food, and that heat penetrates the food, achieving crispiness without a lot of or any oi at all.
Why do some people choose not to hop on the air frying train?
Some experts have identified cancer risks related to high levels of certain chemicals found in some air fryers. Consumer Notice reported that Several models of air fryers contain polyfluorinated molecules, also known as “forever chemicals,” in the nonstick coating of the basket. They also mention that scientific studies have established the health risks of exposure to high levels of per- and polyfluoroalkyl substances (PFAS), showing links to health problems including infertility, hormone disruption, and some types of cancer.
They do suggest purchasing an air fryer with stainless steel or glass coatings to reduce PFAS exposure.
WebMD reported that in one study air frying fish raised the amount of a substance called “cholesterol oxidation products” (COPs). COPs form when the cholesterol in meat or fish breaks down during cooking. Studies connect these substances to coronary heart disease, hardening of the arteries, cancer, and other diseases. But there is a workaround. You can lower the amount of COPs when air frying fish by adding fresh parsley, chives, or a mixture of the two. They said that these herbs act as antioxidants to reduce the COPs in air-fried foods.
Then some people may avoid air fryers altogether due to mess and buildup that’s hard to clean or get to, uneven cooking, limited food space, or the fact that there are better or more efficient ways to cook.
On the other hand, many people love air fryers because they are quick, easy to use, and use less oil than deep frying.
If an air fryer is the latest addition to your kitchen appliance lineup, you may want to skip using it with certain foods.
Jeff Gorra is a Boston-based writer who has been with Beasley Media Group since the beginning of 2023. He writes about restaurants and food, as well as sports and rock music. His experience also includes show hosting and in-depth creative writing in rock and reggae dub music. Jeff’s an avid surfer, New York Giants, and Pearl Jam fan, however, if you make unforgettable pizza, he is sure to find you.