"Only dull people are brilliant at breakfast" -Oscar Wilde |
"The liberal soul shall be made fat, and he that watereth, shall be watered also himself." -- Proverbs 11:25 |
LONG before the BlackBerry and the PlayStation Portable, New Yorkers loved their hand-helds. The folded pizza slice, the hot dog and the crusty knish have a built-in mobility that lets hungry New Yorkers eat on the street, and enough density to carry them through to the next meal.
New immigrants have added to the on-the-go family, introducing Colombian arepas, Mexican tacos and Uzbek samsas. But the hand-held with the best shot at making the list of classic New York noshes is the Jamaican beef patty, a rectangle of flaky yellow crust filled with ground beef shot through with onion, thyme and the inimitable heat and perfume of Scotch bonnet chili peppers.
The patties are familiar to New Yorkers who order bland commercial versions sold at numerous pizzerias. But they cannot compare to the fresh, handcrafted patties found at a handful of Jamaican bakeries here. The flakiest crusts are still made with a hefty percentage of beef suet, and the most memorable fillings are unabashedly hot.
"That little country pepper takes you right back to Jamaica," said Ronald Patterson, a customer at Buff Patty in Fort Greene, Brooklyn, using a Jamaican term for the Scotch bonnet chili pepper, which has a fruity, almost floral taste that balances its considerable heat.
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Jerk chicken patties, a relatively new creation gaining popularity here and in Jamaica, can be hot or not, but they are always heavily perfumed with allspice and thyme, the classic jerk spices. At Jamaican Pride, one popular patty is filled with ackee, a soft, slippery-sweet fruit that resembles scrambled eggs when baked inside a crisp crust.
Besides coco bread, the squeal of brakes seems to be a constant accompaniment to patties; many of the best patty shops are near bus and subway stops. At any time of day, customers rush in holding two dollar bills, the usual tariff for a patty in coco bread.
"In Jamaica people eat patties first thing in the morning and last thing at night," said Patrick Anthony, whose father owns the One Stop Patty Shop on Amsterdam Avenue in Harlem. "Every neighborhood has its own patty shop, and every patty shop has its own recipe."
Kingston, the capital of Jamaica, is the hotbed of the country's patty wars, with chains of Tastee Patties and Juici Patties battling for dominance.
"I have heard of people making a living buying Tastee Patties by the case in Kingston airport and flying them to Miami, just going back and forth," Ronald Patterson said. His favorite patty shop, Buff Patty, carries Royal Caribbean patties, a local commercial product that stood out in our tastings. They are sold nationally under the Caribbean Food Delights label in Costco stores and in other large grocery chains.
Caribbean Food Delights, Tower Isle and Golden Krust, which sells its patties to hundreds of franchisees, are the big players in the market. The companies, which turn out hundreds of thousands of patties a day, are determined to make patties as popular as hamburgers and pizza.
Vincent and Jeanette HoSang, who founded Royal Caribbean, import Scotch bonnets and thyme from Jamaica so their patties will taste the way they do on the island. "But everyone buys them," said their daughter, Sabrina, the bakery's director of operations. "Not only Jamaicans, but Caucasians and especially Hispanics - a patty is a lot like an empanada."
Or a lot like a calzone, a samosa or even a knish. But no matter what your roots, the patty travels well. Especially through the streets of New York.