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NYC Slice

elkue.com

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Re: NYC Slice

#311

Post by yodsanklai »

ghaff wrote: post #164
awhitty wrote: post #130

Earlier quoted context omitted.

I 100% agree, and I've only visited NYC a couple times. Each time I visit, I try to eat at least one slice of pizza and one bagel every day. The thing that blows me away is how generally good they are, no matter where I buy them. Of course I'll look at reviews, but I won't walk more than 5 blocks to get a slice. Never been disappointed. Same thing visiting Paris - you can hunt for the BEST croissant, but the remarkab…

One thing I've heard said about French food generally in the past is that there's an entire supply chain in France around French food in particular so you really tend not to get bad French staples at very many places--even if it's a random touristy place. You can rinse and repeat in many places for various items. For example, when I was last in Germany, you'd get good sandwiches with good bread at any random train st…

> so you really tend not to get bad French staples at very many places--even if it's a random touristy place.

French here! I'm usually not that picky with croissants, but much more with other patisseries, such as eclairs. It's a bit harder to find good patisseries, and the quality doesn't always correlate with the price. Even in what looks like legit "patisseries artisanales", you can find eclairs which are basically frozen industrial stuff and sell for 3.50+ euros, which I think is a scam.

That being said, yes, I think you can normally find decent bread, croissants and patisseries (and cheese) pretty much everywhere in France.

On a side note, I lived in London and I noticed that Sainsbury made good bread and croissants, for much cheaper than the fancy "French" bakeries.

Re: NYC Slice

#312

Post by standardUser »

It's difficult to notice inflation living in NYC because everything is just expensive. If a coffee or a slice of pizza or a bagel goes up by 20%, that's less than a buck on average, and prices among those products already vary by a lot more than buck. So it's never going to be a shocking increase. Or even noticeable. Combine that with the resignation that most New Yorkers have to the fact that shit is just expensive, and it's hard to really feel an impact from all this inflation that the media has been blaring about for a year. Am I spending slightly more day-to-day than I did a year or two ago? Probably, but I'd be hard-pressed to prove it. I guess it's more obvious if you make a chart!

Re: NYC Slice

#313

Post by WaffleIronMaker »

_elkue wrote: post #111

Hello, I am the maker of the website. I'm sorry to hear it's crashing some browsers, I'll try to figure out what's happening. It's a clean install of wordpress so I'm confused what I did wrong. The reason there is an odd amount for dollar slice total is that one place had the nerve to charge me tax ($1.09). I concede that the quality at Joes has gone down over the years. I am closely noting the recommendations in thi…

Hi! Thanks for this insightful article.

I was curious about the data analysis tool you used, and I looked at their pricing page [1], to find that they're charging $200 to $300 per month for individual use. Is that correct? or are there other options I'm missing?

[1] https://carto.com/pricing/

Re: NYC Slice

#314

Post by Nihilartikel »

TechnicolorByte wrote: post #276
awhitty wrote: post #130

Earlier quoted context omitted.

I 100% agree, and I've only visited NYC a couple times. Each time I visit, I try to eat at least one slice of pizza and one bagel every day. The thing that blows me away is how generally good they are, no matter where I buy them. Of course I'll look at reviews, but I won't walk more than 5 blocks to get a slice. Never been disappointed. Same thing visiting Paris - you can hunt for the BEST croissant, but the remarkab…

While we’re on the topic, any recommended pizza places in SF?

Arizmendi bakery has rotating toppings but is a ceaselessly classy slice.

Re: NYC Slice

#315

Post by standardUser »

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…

I have to strongly disagree. It is kind of fun and amazing how many pizza places there are around every corner. The problem is, most of them are sub par. In fact, I feel bad for people visiting who just walk into a random slice place because odds are it won't be very good. The great thing about NY pizza is that it very good and very plentiful. But the crappy slice joints are even more plentiful.

Re: NYC Slice

#316

Post by misiti3780 »

singhrac wrote: post #139
misiti3780 wrote: post #75

Earlier quoted context omitted.

No Fini and No Razza (NJ) L'Industrie is the best ny slice in NYC (possibly the world?) as of 2023 IMO

I lived above L'Industrie for a year in 2018-2019, and I would say that it's very, very good. However, it's possible that Emmy Squared is just as good (can highly recommend Mama's Too as GP mentioned). I'm almost reluctant to share these recommendations online because then those places will become even more crowded, but maybe they will instead expand their businesses and bring their business even closer to me now. On…

emmy squared is a franchise now, they have them all over dc, ny etc.

i have never been to their WB location, but the original one on clinton was very good. their burger is also amazing. mama's too is very similar to prince street right? it looks good but is a bit out of the way.

Re: NYC Slice

#317

Post by marcins »

yamtaddle wrote: post #167
JustSomeNobody wrote: post #133

Earlier quoted context omitted.

I make pizza at home. If you let the dough ferment cold for at least overnight, the results are pretty darned good. I usually do a 3 day ferment in the fridge.

I've done fancy dough plenty of times, but mostly just use lazy bread-machine dough these days. It's serviceable same-day—not as good as fancier preparations, but not as far off as one might think—and does also benefit from a night in the fridge, if one thinks to make it the day before. Just have to let it get back up to room temp before cooking, or it won't rise properly. Takes like five minutes of hands-on time, wh…

I've pretty much come to this conclusion as well, but I do still often cook the pizzas on my 12" Ooni Karu woodfired mini-oven though.. you don't get the same level of "leopard skin" / micro-bubbles, but it's mostly there.

If I have a bit more time, but still relatively lazy, I'll use the stand mixer, but proof in my oven for an hour or two, which has a proofing mode which is basically a low temperature steam oven for a nice warm humid environment.

Re: NYC Slice

#318

Post by brandall10 »

_elkue wrote: post #111

Hello, I am the maker of the website. I'm sorry to hear it's crashing some browsers, I'll try to figure out what's happening. It's a clean install of wordpress so I'm confused what I did wrong. The reason there is an odd amount for dollar slice total is that one place had the nerve to charge me tax ($1.09). I concede that the quality at Joes has gone down over the years. I am closely noting the recommendations in thi…

Surprised to see Joe's on Carmine but not Pizza Suprema on your list.

Having stayed in NYC the last few months, the former produced a couple of the worst non-dollar slices I've eaten, yet the latter was just as insanely good as it was when I stayed there in 2013 (top spot on Slice Harvester). These two are not in the same universe.

Re: NYC Slice

#319

Post by nxm »

standardUser wrote: post #312

It's difficult to notice inflation living in NYC because everything is just expensive. If a coffee or a slice of pizza or a bagel goes up by 20%, that's less than a buck on average, and prices among those products already vary by a lot more than buck. So it's never going to be a shocking increase. Or even noticeable. Combine that with the resignation that most New Yorkers have to the fact that shit is just expensive,…

Also a function of your salary… you don’t feel that marginal increase, but many non-tech sector folks living on a budget definitely do

Re: NYC Slice

#320

Post by selimthegrim »

yamtaddle wrote: post #288
kakoni wrote: post #254

Earlier quoted context omitted.

> The transfer from peel to cook surface … go catastrophically wrong Indeed, describes my attempts. Any tips how to succeed in this?

More transfer medium than you think you should need. Experiment with the amount. If you don't know what I mean, I'm talking about coarse-ground cornmeal or farina, the latter of which is a very coarse-ground wheat flour sometimes used to make a kind of cereal-mush kinda like oatmeal or cream-of-wheat—but it's also outstanding for this job; coarse durham-wheat can do in a pinch, but it's too fine to really be good at…

I’ve used Wondra flour in a pinch, maybe not as good as durum wheat but I am also just using parchment paper in a regular oven.
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