Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

medium.com

Post reply on HN
Print view View original

31–40 of 41 posts

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#31

Post by cm2012 »

michaelt wrote: post #14
IIAOPSW wrote: post #6

Earlier quoted context omitted.

>What a lot of people don't realize is that the subway is not all that convenient to where large parts of the population in the city lives Um, how many people actually live in those islands you found? A lot of those narrow islands could be eliminated by just increasing the walk time to ~12 min. Even more should be covered by the recent 2nd ave extension. The whole strip on Manhattan's East side will be covered once t…

The map I see is this: https://imgur.com/h74uIJB I'd say there's a pretty large land area not within 10 minutes of a subway station. Unless what you're trying to say is "places that don't have the public transport to support high-density housing don't have high density housing" - if that's what you're saying, I agree with you!

It's still very dense and a very good chunk of the city's pop: https://www.google.com/search?q=pppulation+densoty+map+nyc&o....

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#32

Post by swaggyBoatswain »

Pizza is interesting. Last year I spoke with the head of r&d of a major water filtering company based in italy, the birthplace of pizza.

A little unknown fact is Water quality makes a difference on the taste of pizza. There is a saying in the states that you cant replicate true new york pizza unless you use new york water, etc.

Good pizza water tastes awful if you drank it as is. I dont recall which elements were added inside of it, but its there. Another interesting tidbit is pizza quality is sometimes compared to coffee quality for water enthusiasts.

Sometimes called "waves". A first wave coffee shop is like getting a awful espresso shot at a hotel. 2nd and 3rd wave is like starbucks. 4th wave is when a coffee shop sources their own products and knows the history behind its goods. 5th wave is everything - these are generallly operated by famous baristas who have basic chemistry knowledge and expertise operating a espresso machine.

Pizza is the similar in ratings to coffee in this regard.

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#33

Post by Spivak »

simtel20 wrote: post #24
currymj wrote: post #20

Earlier quoted context omitted.

The examples shown are all quite traditional and conservative. If you go to a lot of college towns you can get a pizza topped with taco ingredients, or fried chicken and bleu cheese, or even pesto sauce and cheese-filled tortellini.

Having these flavors in college towns may explain why midtown pizzarias catering to commuters dabble in these strange combinations as well.

But fried chicken on pizza is literal heaven.

- Use buffalo sauce, top with bleu cheese and bacon, and dip the crust in ranch for an amazing Buffalo chicken pizza.

- Use ranch sauce, top with pickles and jalapenos, and at the last second (like before the bite) top with a very acidic slaw for a Hot Chicken Pizza.

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#34

Post by perl4ever »

sandworm101 wrote: post #27
fjsolwmv wrote: post #17

Earlier quoted context omitted.

What's a non-Jewish New York Bagel? I've never heard of "Jewish bagel". Montreal bagels are "Jewish", and are the opposite of New York bagels.

Jewish bagels have holes. Non-jewish bagels, the ones with yeast, often rise so much as to occlude any hole. They are more hamburger bun than bagel.

Are "Jewish bagels" what you call matzoh? Or is this a type of bagel with which I am unfamiliar?

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#35

Post by perl4ever »

stronglikedan wrote: post #21
fjsolwmv wrote: post #17

Earlier quoted context omitted.

What's a non-Jewish New York Bagel? I've never heard of "Jewish bagel". Montreal bagels are "Jewish", and are the opposite of New York bagels.

A Jewish bagel weighs about three times as much as a non-Jewish bagel, and is about three times as dense. It doesn't have the airy, bread-like consistency that a non-Jewish bagel has. As my Jewish friends like to say (paraphrasing), "If I can throw it at your head and risk knocking you out, then it's a Jewish bagel."

I've never had a bagel that was "airy", but I've also never had one that was made without yeast. They're normally pretty chewy, but definitely not unleavened. You boil and then bake them.

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#36

Post by IIAOPSW »

cm2012 wrote: post #30
IIAOPSW wrote: post #6

Earlier quoted context omitted.

>What a lot of people don't realize is that the subway is not all that convenient to where large parts of the population in the city lives Um, how many people actually live in those islands you found? A lot of those narrow islands could be eliminated by just increasing the walk time to ~12 min. Even more should be covered by the recent 2nd ave extension. The whole strip on Manhattan's East side will be covered once t…

A huge portion of northern, eastern and southern queens, eastern brooklyn, and staten island is more than a 10 minute walk from the subway. I live in Queens and am a 40 minute bus ride from the nearest subway station. Swaths of brooklyn are the same. Here's a map showing the tiny portion of Queens in walking distance of subways. https://cwhong.carto.com/viz/6dfca01c-47e5-11e6-9fd3-0ee66e2... . And yes, it's almost al…

35% is higher than I would have guessed but not out of bounds of my expectations. Also like a typical New Yorker I'm completely ignoring Staten Island. In terms of commuting patterns and geography it would make more sense to unify PATH with the subway, make Hoboken a borough, and cede SI to NJ in exchange.

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#37

Post by IIAOPSW »

michaelt wrote: post #14
IIAOPSW wrote: post #6

Earlier quoted context omitted.

>What a lot of people don't realize is that the subway is not all that convenient to where large parts of the population in the city lives Um, how many people actually live in those islands you found? A lot of those narrow islands could be eliminated by just increasing the walk time to ~12 min. Even more should be covered by the recent 2nd ave extension. The whole strip on Manhattan's East side will be covered once t…

The map I see is this: https://imgur.com/h74uIJB I'd say there's a pretty large land area not within 10 minutes of a subway station. Unless what you're trying to say is "places that don't have the public transport to support high-density housing don't have high density housing" - if that's what you're saying, I agree with you!

That's exactly what I'm saying.

When you resale the map by the presence of commercial space, practically every store front you could buy would be within 10 min of a subway. Transit makes a city.

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#38

Post by taejo »

sandworm101 wrote: post #16
acheron wrote: post #13

Earlier quoted context omitted.

The only thing more overrated than New York pizza is New York bagels. (Ok, I take that back, In-n-Out Burger is more overrated than both.)

But outside of New England "New York Bagel" is polite code for Jewish bagel, ie the type using unleavened bread. It means actual bagel, not bagel-shaped bread. (I say jewish rather than kosher, because many of the best bagel places don't qualify as kosher. At Vancouver's best bagel place (siegels) you can get cheese on your Montreal smoked meat bagel.)

All bagels are leavened (real bagels with yeast, whether commercial or sourdough, but I'd be surprised if even 1% of bad bagels are made with non-yeast leavening). The difference between an airy bagel and a tough bagel is the type of flour (high gluten) and the cooking process (boiled then baked).

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#39

Post by taejo »

perl4ever wrote: post #34
sandworm101 wrote: post #27

Earlier quoted context omitted.

Jewish bagels have holes. Non-jewish bagels, the ones with yeast, often rise so much as to occlude any hole. They are more hamburger bun than bagel.

Are "Jewish bagels" what you call matzoh? Or is this a type of bagel with which I am unfamiliar?

No, they're referring to real bagels (chewy, with a shiny exterior) as "Jewish", as opposed to fluffy-white-bread-roll-with-a-hole that is sometimes marketed as a bagel.

Re: On Dollar Slices, Pizza Vectors, Prosciutto Zones and Topping Hyperspace

#40

Post by perl4ever »

taejo wrote: post #39
perl4ever wrote: post #34

Earlier quoted context omitted.

Are "Jewish bagels" what you call matzoh? Or is this a type of bagel with which I am unfamiliar?

No, they're referring to real bagels (chewy, with a shiny exterior) as "Jewish", as opposed to fluffy-white-bread-roll-with-a-hole that is sometimes marketed as a bagel.

I am certain that "chewy with a shiny exterior" bagels that I get at a bakery are made with yeast. They aren't some sort of secret or rare thing any place I've been, from New York to Arizona.

The mass-produced-in-a-factory-with-lots-of-preservatives bagels (e.g. Lenders) are very different, but also obviously made with yeast, and they don't really resemble fluffy white bread IMO.

When I go to my local grocery store in the northeastern US (the chain is in fact owned by a Jewish family), both kinds are available, the one in the bakery area and the other on the shelves with rolls.

Talking about these as though the dividing line was Jewishness or the use of yeast strikes me as both weird and incorrect.

Post reply on HN