201–210 of 247 posts
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> the best pizza in the NYC area is in Northern New Jersey Keep going: the pies around central Jersey are a celebration of tomatoes. That said, not a New York slice (north shore included.)
Where, in your opinion, can I get the ideal New York slice?
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I've lived in California for almost ten years, had many a drunk burrito and missed kebabs every time :(
Yeah, kebabs really aren't a Thing here, for the most part. Nor is poutine, or "curry." You can find all of those, but they're not on every corner. What's drunk food in China, I wonder. Anyone?
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Dial it back, guy.
He walked right into it Thomas. Every Chicagoan knows exactly what I'm talking about. Including you.
The thread I responded on [1] concerned New York pizza. You asked for recommendations [2], ignored and mischaracterised them, and then went on a tirade on a tangential thread. Your throw-out on $1 pizza was shot down by Kenji himself—I’m honestly confused if there is a point underneath this all that I’m missing.
Why this recipe doesn’t mention 00 Flour. You can’t just make a pizza dough with normal flour, I feel like many people will be disappointed without this minor detail.
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The best way to make pizza better is to drink more. I’ve eaten some fantastic artisan sourdough wonders here in London but nothing compares to being wasted as fuck and finding the one place that’s open at some ungodly hour after a heavy night of eating fuck all and getting your teeth into some greasy monster made of the worst possible ingredients.
Well put. That being said, the Chicago version is still better. NYC pizza is a bad joke. As long as you're only paying $1 it's not that bad for the price. That price point and the places that offered it are going extinct unfortunately. The "slice" is dead. Imagine having to fold your "pizza" because it's just a nasty mess of sauce and cheese.
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Good mexican food is hard to come by, particularly texmex, and you can't find any texas style queso at all. People in the bay area have never heard of the stuff, even though it's on the menu at even non-mexican resturaunts and pubs in texas. I've seen it on the menu in seattle, idaho, north carolina, but the bay area is an absolute queso desert for some odd reason.
Perhaps because everyone here thinks, as I do, “who needs Tex Mex when you have real Mexican food?”
If you look up "queso recipe" it often begins "take a pound of Velveeta."
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Kenji has a recipe [0] for this method but using a tortilla instead of pizza dough. At first glance I was skeptical it would be any good, but it's turned out to be a fantastic low-effort way to make a "pizza" when you are craving it! [0] https://www.seriouseats.com/extra-crispy-bar-style-tortilla-...
i use naan bread for "pizza", it's decent
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He walked right into it Thomas. Every Chicagoan knows exactly what I'm talking about. Including you.
Into what? I never claimed expertise around Chicago pizza. The thread I responded on [1] concerned New York pizza. You asked for recommendations [2], ignored and mischaracterised them, and then went on a tirade on a tangential thread. Your throw-out on $1 pizza was shot down by Kenji himself—I’m honestly confused if there is a point underneath this all that I’m missing. [1] https://news.ycombinator.com/item?id=352139…
The general reputation of New Yorkers in every corner of this country is highly negative. It's well deserved and you're exemplary.
While there are many international institutions in NYC, the citizens are by and large provincial navel-gazers.
You unironically think that NYC invented slicing pizza, and you referred to it as "innovation". We're having a good belly laugh about this one at the bar.
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This thin crust recipe is time consuming but actually solves a lot of those problems. Rolling witb a pin and letting it dry out overnight actually makes it really easy to slide off the peel.
I will try this but as a native New Yorker I just want to get the style I am most comfortable with working first. I have never even had the Chicago thin-style pizza, actually. Someone got me a “super peel” which has a cloth gadget to drop the pizza. I wonder if it will work or incinerate. (PS I am one of the people that matched your donation on twitter a few years ago. I miss you there but in retrospect leaving was a…
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Yes, I find the camera work unwatchable. He should use a steady cam. I always search the serious eats website first when looking for a recipe.
Dang, that's a bummer to hear! Is it a motion sickness thing? I absolutely love his POV videos and find them so much more watchable than studio setups, partially just because of the intimacy and casualness of them, but also because they're more true to the cooking process.