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NYC Slice

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Re: NYC Slice

#471

Post by ajb »

yodsanklai wrote: post #311
ghaff wrote: post #164

Earlier quoted context omitted.

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…

In the 80s some bright spark realised that the smell of baking bread makes people hungry and buy more food, so now most large-enough UK supermarkets bake in-store.

Re: NYC Slice

#472

Post by geethree »

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…

In my experience, the same applies to kebaps in Berlin as well.

Re: NYC Slice

#473

Post by noduerme »

yunwal wrote: post #381
selimthegrim wrote: post #323

Earlier quoted context omitted.

What are chopped cheeses going for these days?

Still under $5 if you’re getting them on a Kaiser roll (as opposed to a sub)

Kaiser rolls are really the shit. It should be noted to the class warrior above... you used to be able to sit down in a lot of sit-down restaurants on the Lower East Side, and get a basket of free kaiser rolls and butter before you even ordered food. A foreign concept, I know! You could eat em and scram if you were of the mind to. That was when people had more class than to get a little nudge of self congratulations from judging each other's pocketbook based on which cheap fast food they ate, hoping for a popular online mob to agree with their stupidly ill informed opinion. But this will all fall on deaf ears, so, hallelujah there's still cheap breakfast sandwiches, and let the culture warriors who never experienced human civilization stick it up their ass.

Re: NYC Slice

#474

Post by lordgrenville »

larrybud wrote: post #396
neilv wrote: post #182

The best slice in the Boston area ("the city that always sleeps") was the one you could get at 2am. It had a loose connection to HN-style hackers. Hi-Fi Pizza and Subs was a rare place that would serve the Central Square clubgoers around last call, as well as the people walking home in the cold from a late night at MIT. There'd be a welcoming warm light from the somewhat gritty street, and a fast moving line. You'd g…

Back in the early 2000’s I read an interview with Ben Affleck where he said his favorite pizza was HIFi! Sadly I can’t find the article via an internet search; it was in some inflight magazine I was flipping through to kill time.

Maybe this is what you're looking for? https://books.google.com/books?id=XoV4uWro6ugC&pg=PA27&dq=hi...

Re: NYC Slice

#475

Post by refurb »

lotsofpulp wrote: post #279
moloch-hai wrote: post #265

Earlier quoted context omitted.

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.

The dough is all carbs, which causes the same problem as sugar, and I am sure many places use sugar in their sauce. Unless you are doing a lot of cardio, a slice of cheese pizza is pretty void of nutrition.

Disagree.

Glycemic index is vastly different when it’s combined with protein and fat.

It’s not going to have a lot vitamins, but it’s pretty balanced in terms of the carb/protein/fat

You’d do worse eating a plate of white rice with soy sauce.

Re: NYC Slice

#476

Post by napolux »

Same quality decline is happening in Italy. We're seeing also a polarization, at least in the north, where I live.

On one side "very bad pizza, low/avg price", on the other side "very good pizza, higher prices".

All the middle, average pizza places with reasonable prices are going out of business or moving to the the bad side.

Re: NYC Slice

#477

Post by pushkine »

ajb wrote: post #471
yodsanklai wrote: post #311

Earlier quoted context omitted.

> 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…

In the 80s some bright spark realised that the smell of baking bread makes people hungry and buy more food, so now most large-enough UK supermarkets bake in-store.

I believe nowadays they have automatic sprays for bakery smells, I saw a documentary about it like 10 years ago

Re: NYC Slice

#478

Post by cyberlurker »

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…

Average New York pizza quality is highly over rated. If you go to any random spot you are likely to get bad pizza. I think this has changed over time. Often there is better pizza in New Jersey.

This is not a joke. I strongly disagree with advising people to try random NYC pizza places. My theory is a lot of the good pizza makers moved out of the city to the suburbs or lower cost cities.

Re: NYC Slice

#479

Post by cyberlurker »

heavyset_go wrote: post #361
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…

There's a lot of bad pizza in NYC, as well. Really depends on the establishment and customer expectations. If someone is planning to visit there with the belief that they can throw a stone and immediately hit a great pizza place, they'll probably be disappointed.

There are also bad Italian restaurants, bagel places, coffee shops, Chinese food, etc.

It bothers me that someone would say they are all good. There is no need to hype up NYC. You can get very high quality food, but not just by randomly going into a place.

Re: NYC Slice

#480

Post by cyberlurker »

mapasj wrote: post #459
gnarcoregrizz wrote: post #418

Earlier quoted context omitted.

I agree. There are so many crappy pizza places in NY, especially in Manhattan. It’s a risk trying some random place. NJ has better and more consistent pizza and bagels. That said, I don’t even try to get pizza elsewhere, I’ve had some really extra gross greasy pizza in other states. For some reason, I’ve never been to a mountain town that can get it right.

Agree. I grew up in NJ and lived a few years in NYC. NYC has a lot of variation in what is called NY style pizza. A lot of it is bad. In NJ, the NY style pizza is a lot more consistent and overall better than NYC. Living in NYC I was always puzzled how there could exist such bad pizza there. Mostly I’m talking about Manhattan. Maybe it’s bad to me and not others, and has to do with NYC having so many residents that g…

I’m so relieved to see others recognizing this and it’s not just me.

My theory is NYC had better average pizza in the past but people move out of the city over time. They probably move to lower cost areas. Many pizza makers in NJ are originally from NYC. The pizza is better in NJ on average.

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