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NYC Slice

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Re: NYC Slice

#241

Post by kylehotchkiss »

LarryMullins wrote: post #96
ncallaway wrote: post #48

Earlier quoted context omitted.

You don’t need to apologize to them. We should be saying sorry to you. Someone who gets enjoyment out of a $5 pizza is in an objectively better position than someone who can only get enjoyment out of a $10 pizza. Sorry!

This is how I explain my refusal to learn anything about the varieties and nuances of "good coffee". If I learned to appreciate good coffee, would I still be able to enjoy common dinner coffee? I fear not.

One of my favorite coffee experiences was on an Amtrak. The cup of coffee was $2. It was served on a Pepsi branded paper tray thing. Carrying it up the narrow staircase was fun. I enjoyed every sip. It tasted like cream and sugar and the coffee my grandma used to make out of a metal tin.

Re: NYC Slice

#242

Post by winphone1974 »

dghughes wrote: post #219
LarryMullins wrote: post #96

Earlier quoted context omitted.

This is how I explain my refusal to learn anything about the varieties and nuances of "good coffee". If I learned to appreciate good coffee, would I still be able to enjoy common dinner coffee? I fear not.

It's a one-way street. You can love cheap poorly brewed coffee but once you have tried better the cheap stuff becomes undrinkable. Like going from a touch tone back to a rotary dial phone. Impossible. Until my early mid 20s I never like coffee at all. Then I tried double cream and sugar coffee, then milky cappuccinos, then massive syrupy sweet Starbucks. After years of "acclimatizing" I thought I'd branch out. I boug…

All that fancy coffee prep still doesn't give you what a good diner coffee delivers though: a warm hug after a long night, or hanging with friends, or a big family breakfast, or talking with a potential soul mate after a first date... or countless other things I associate with drinking coffee in a diner

Re: NYC Slice

#243

Post by mgce »

freejazz wrote: post #157
hardwaregeek wrote: post #40

This is a fascinating list. No Mama's Too, no Prince St, no L'Industrie, no F&F. All of which are probably my top 4 for slices. Scarr's is there though, which rounds out my top 5. I don't eat a lot of pizza personally but I do love a good slice. What I love about New York isn't necessarily that we have the best pizza (although we do have places that are in the running for the best), but that the average quality is so…

Those are all tourist spots. The list in the link is way better because it consists of outer borough spots.

They're perfectly legitimate spots. F&F is superior to nearly any place in the city, L'Industrie is fine. The others are also fine. Yes they're touristy, but so what?

Outer-borough superiority is a myth. Most local outer-borough places are simply bad. This includes all the usual suspect neighborhoods: Belmont, Pelham Bay, Bay Ridge, Bensonhurst, most of Staten Island, etc. The good places are the exception in the outer boroughs, just as they are in Manhattan.

The link's list looks decent to me but it's not because of the geography.

Re: NYC Slice

#244

Post by pzone »

rcme wrote: post #109
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…

Out-of-towners are obsessed with the BEST, most obscure everything. It's one of the things I liked least about living in the city. Everything always felt like a competition about who knew the coolest places. It's comical that someone would travel more than a few minutes within NYC just to try a slice of pizza. Like if it's a nice neapolitan pie, sure. But just for a standard NYC-style slice? That's a waste of time. A…

I disagree. Here in Prospect Heights the pizza is a solid notch below than Prince St or Bleecker St and I think it is worth making a pit stop to get a slice at those places. Restaurants like L’Industrie are worth a whole trip on their own to visit.

Re: NYC Slice

#245

Post by pzone »

freejazz wrote: post #168
Grazester wrote: post #162

Earlier quoted context omitted.

When I came into this thread I immediately did a search for Prince knowing there would be a comment about it here. I do like their slices but I am not leaving mid-town for that. I perfectly enjoy Upside Pizza slices.

Prince st pizza is a joke, it's literally just a pepperoni gimmick and any serious NY'er isn't putting up with that crap, let alone waiting on a stupidly long line to eat it.

It didn’t always have the lines. Especially post pandemic the calculus is different. Still a damn good slice worth trying at least once.

Re: NYC Slice

#246

Post by oreilles »

awhitty wrote: post #130
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 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…

Finding a decent croissant is fairly easy in Paris, but if you've ever tasted an actually good croissant, buttery but not sickening, airy but not empty, crispy but not dry, you know how incredibly difficult to find those are.

Re: NYC Slice

#247

Post by fsckboy »

yamtaddle wrote: post #184
qbasic_forever wrote: post #58

Earlier quoted context omitted.

Pizza Hut pan pizza is the easiest pizza to make yourself at home. You don't need a stand mixer, it's a no knead recipe (long overnight rise builds all the gluten). You don't need a fancy super hot oven, it just cooks at 400 degrees F in a cast iron skillet. Give this recipe a shot, it's unbelievably good and very accessible: https://www.seriouseats.com/foolproof-pan-pizza-recipe or https://m.youtube.com/watch?v=-srf…

I've got about as good a home pizza game as one can have without a modded or specialty oven, and can confirm, cast iron pan pizza is the perfect place for a newbie to start. The transfer from peel to cook surface is the most likely thing to go catastrophically wrong for someone starting out—pan pizza eliminates that step. No special equipment needed whatsoever—no peel, no stone, don't even need farina or coarse cornm…

by "peel" he means the "big spatula/snow shovel" on a long stick you use to put the pizza in an oven, and take it out.

Re: NYC Slice

#248

Post by pzone »

edavison1 wrote: post #177
craftkiller wrote: post #171

Earlier quoted context omitted.

> First; you will be impressed how close you are to a pizza spot wherever you are. Second: you will be impressed with the slice Unless you're in Bed Stuy. Most of the pizza here isn't worth the cardboard it comes in.

This is absolute Seraghina slander. Maybe it's not Ops quality, but definitely better than Barboncino and one of the greats in the Roberta's-style lineage.

One good place in a whole neighborhood doesn’t change this! New York is plagued with bad pizza in the outer residential areas. The median pizza place in Bed-Stuy is not good.

Re: NYC Slice

#249

Post by JustSomeNobody »

mprovost wrote: post #189
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.

This is the downside to pizza at home. Step 1 is always "go back in time 3 days and make dough".

You can get a nearly the same results in a couple hours if you keep a sour dough starter in your fridge and use the discard from that in your pizza dough. Add the discard to your warm water along with the yeast to warm it up.

Re: NYC Slice

#250

Post by bradleyjg »

neilv wrote: post #218
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…

Has any NYC bagel aficionado living in Boston tried Bagelsaurus? (In Porter Square, on Mass. Ave.) https://www.youtube.com/watch?v=Xup2Lcd4Ers

Not Boston’s but I’ve had a ton of “you have to try this one bagel shop in town, it’s just like New York!”

Generally speaking they’ve been decent enough bagels, but the shops don’t have the turnover to be able to ask “what’s hot?” and get a reasonable answer.

Also, the appetizing game tends to be pretty weak. Occasionally a shop will fly in Acme, which is admittedly impressive, but it tends to only be nova. I’m hard pressed to find herring in cream sauce, whitefish salad, or belly lox outside of the tristate area.

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