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NYC Slice

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Re: NYC Slice

#261

Post by freejazz »

harrydehal wrote: post #78
alar44 wrote: post #13

Earlier quoted context omitted.

Little Caesars is objectively terrible, sorry.

Even the late Anythony Bourdain could espouse on the greatness of an "objectively terrible" Wafflehouse meal. There's a time and place for everything, and even the snobbiest of us food snobs can appreciate the time and place for the likes of Little Ceasars, Costco Pizza, Wafflehouse, et al.

That doesn't mean he would have liked little ceasers. If anything, it really seems like you don't understand his point about the charm of waffle house.

Re: NYC Slice

#262

Post by pzone »

probablynish wrote: post #202

Reading Zvi's taxonomy of pizzas ( https://thezvi.wordpress.com/2017/03/17/restaurant-guide-2-p... ) was when I realized that NY style pizza is the type I love. Bookmarking this list to go through on a future trip to NYC!

This list is a bit idiosyncratic like one guy’s personal tastes. A lot of far away inconvenient locations. Personally I would suggest going to the fan favorites like scarr’s and L’Industrie instead. Bleecker Street is in the intersection of these strategies

Re: NYC Slice

#263

Post by areyousure »

scoofy wrote: post #125

I used to live above Best Pizza (Williamsburg) and lived there when they opened. In my opinion, the best heuristic for good pizza is just the quality of tomatoes they use. San Marzano or Roma for the east coast, but on the west coast you have a ton of local options. I'm not saying you can't have good pizza from processed tomato sauce, I'm just saying that a place that cares about the quality of tomatoes also cares ab…

Why can't you buy the same canned San Marzano tomatoes anywhere?

Re: NYC Slice

#264

Post by [deleted] »

yamtaddle wrote: post #5

> but the overall quality of your average slice in the city has definitely suffered This is true of the big national chains, too. They've kept prices relatively stable for damn near 25 years, at this point, but quality has gotten far worse over that same time span. That mouth-watering Pizza Hut pie you remember from 1992 isn't all nostalgia—every now and then I find single-location or small-chain joints that make piz…

[deleted]

Re: NYC Slice

#265

Post by moloch-hai »

lotsofpulp wrote: post #231
MuffinFlavored wrote: post #211

Earlier quoted context omitted.

> Many who grow up in the NY area grow up on pizza. Average pizza slice that we're discussing is according to https://www.nutritionix.com/i/nutritionix/new-york-style-piz... 500+ calories, lots of saturated fat, lots of sodium. How healthy is it to grow up on pizza?

>How healthy is it to grow up on pizza? See USA statistics for obesity, diabetes, hypertension, and heart disease.

That you can blame on sugar in everything. Even what was blamed on saturated fat turns out to be caused by sugar and trans fat ("hydrogenated vegetable oil", now more-or-less banned, with certain disgraceful exceptions).

Pizza is relatively benign.

Re: NYC Slice

#266

Post by [deleted] »

LarryMullins wrote: post #69
yamtaddle wrote: post #5

> but the overall quality of your average slice in the city has definitely suffered This is true of the big national chains, too. They've kept prices relatively stable for damn near 25 years, at this point, but quality has gotten far worse over that same time span. That mouth-watering Pizza Hut pie you remember from 1992 isn't all nostalgia—every now and then I find single-location or small-chain joints that make piz…

Counterpoint: A $10 large "brooklyn" pizza from Dominos today is vastly better than any Pizza Hut or Dominos pizza ever was in the 90s. Not as good as a pizza from a halfway decent independent pizzeria, but half the price.

[deleted]

Re: NYC Slice

#267

Post by bluedino »

coredog64 wrote: post #186
DoneWithAllThat wrote: post #11

Earlier quoted context omitted.

At the risk of sounding like an ad I’m kind of startled at how not-terrible Little Caesars is for the price. A lot of food and a completely reasonable tasting and baked pie for stupid cheap when compared to almost everything else.

Little Caesars used to be so much better. This was the time period when they were selling you two pizzas on a paper-wrapped flat for the price of one major chain pizza. Not sure when they switched to extreme value focus.

All of my teenage hacking was fueled by leftover Little Ceasers and Mt Dew

Re: NYC Slice

#268

Post by DonHopkins »

billiam wrote: post #90

Native New Yorker here. Out of towners are obsessed with the BEST slice, but the true measure of NYC's 45 degree greatness is the decent quality following a Poisson distribution. My tip: just travel to any random spot in the five boroughs. First; you will be impressed how close you are to a pizza spot wherever you are. Second: you will be impressed with the slice, and with the variety of people who are good at making…

And I love all the fresh bagel shops too!

Re: NYC Slice

#269

Post by bluedino »

Since the pandemic, large pizzas have all gone up to $11 from the chains, so I have just started buying $4/5 frozen pizzas (coupon or on sale), or the $6 take home and bake pizza from the grocery store deli.

Re: NYC Slice

#270

Post by moloch-hai »

Turing_Machine wrote: post #227
shostack wrote: post #223

Earlier quoted context omitted.

Chicagoan here. It's cute to watch y'all compare that thing you refer to as pizza.

Not a native Chicagoan here, but lived in the area for quite a while. Chicago has not one but three distinct styles of pizza, the deep-dish which many think of as "Chicago style", the thin-crust with a relatively thin (compared to deep-dish, anyway) layer of sauce, cheese, and meats, and the square-cut tavern style. All three are superior to anything the East Coast has to offer, IMO.

But are not, when you get right down to it, pizza at all.
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