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NYC Slice

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Re: NYC Slice

#461

Post by rakamotog »

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…

This seems to be a pattern across regions, across foods! I have said the same of Hyderabad and Biryani. But none the less, when someone asks for a recommendation, I give a 70th or 80th percentile near their stay. Better than them randomly walking to a 20th percentile place because it was well lit.

Re: NYC Slice

#462

Post by colordrops »

audiodude wrote: post #321
LarryMullins wrote: post #101

Earlier quoted context omitted.

Like out-of-towners asking which cheese steak shop in Philly is the best. The best is whichever corner shop is closest to you. If you're local and eat cheese steaks often, you don't drive all the way across the city to get such a lunch. You walk one or two blocks whichever shop you're near. But visitors want to experience the best, not experience it as a local would.

Ditto burritos in SF!

San Diego as well...

Re: NYC Slice

#463

Post by [deleted] »

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…

[deleted]

Re: NYC Slice

#465

Post by necovek »

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…

Argentina and steaks too. (Sorry, cows)

Re: NYC Slice

#466

Post by jandrewrogers »

botverse wrote: post #458
theptip wrote: post #452

Earlier quoted context omitted.

Not to mention they have typically been making the regional food for centuries, if not millennia. The selection can be more limited in the EU, but the quality is incredible, and at a very low price point compared to US. You can get cheese and wine made in the US ~ as good as French, but it’s 5x as expensive.

I don’t know about the cheese but I disagree with you about the wine. For example Californian wine is excellent, and you get a much higher quality for the money than with French wine for anything below $150. French wine is in much higher demand so all the lowest quality is sold too, instead of being made vinegar or discarded, becoming the entry level. French wine is subjected to strict rules that don’t allow them cor…

California wine can be excellent but is overpriced, and I am a native Californian raised on California wine. French wine has impressively consistent quality at low price points. You can’t easily buy good cheap French wine in California I’ve discovered, but you can in other parts of the country. There are certain types of wine that California does better, but France does much better for the price generally. This was not the case a few decades ago, but global competition crushed the price of French wine and opened the global wine trade. France has so many regions that produce excellent wine without the brand premium of Bordeaux, Burgundy, et al.

Because I no longer live in California, there is excellent distribution of French wine where I live. Now I can buy myriad discerning $15 bottles of French wine that frankly are much better than what you can typically buy from California for the same price point in the US. California wines are overpriced for the quality. I’d prefer that were not the case but that’s the reality in my experience.

At any price point, French wine is lower risk than California wine. Their reputation for wine is deserved.

Re: NYC Slice

#467

Post by yodsanklai »

mc32 wrote: post #384
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…

Maybe I'm wrong but I had the impression that in France pastry shops had legit pastry chefs who had to go through apprenticeships whereas in America for example, pastry shops give a baker a recipe to follow and that's pretty much it (for the ones that bake in-house I mean)

> France pastry shops had legit pastry chefs who had to go through apprenticeships

It depends. Nowadays it's not always the case. To reduce costs, apparently quite a lot of shops sell industrial pastries. For bread, there's a label apparent on the shop that certifies whether the bread is made in house ("artisan boulanger"), but it's not true for pastries. It's hard to say exactly what is made in-house without asking.

Re: NYC Slice

#468

Post by llanowarelves »

MuffinFlavored wrote: post #211
rcme wrote: post #15

Many who grow up in the NY area grow up on pizza. In childhood, it's often eaten as a quick meal that doesn't require cooking. In adolescence, pizza is one of the only foods you can afford to eat out with your friends after school. In college, there's nothing like a drunken slice of pizza at 1 am. It's hard to overstate what a satisfying comfort food pizza is. There's truly nothing like it.

> Many who grow up in the NY area grow up on pizza. Average pizza slice that we're discussing is according to https://www.nutritionix.com/i/nutritionix/new-york-style-piz... 500+ calories, lots of saturated fat, lots of sodium. How healthy is it to grow up on pizza?

A good point but it's less about daily diet (sure, some people might), more about it being a go-to treat, for "cheat days" (days set aside to "cheat" during your diet), parties, sports games, work or school special occasions, etc.

Re: NYC Slice

#469

Post by saxelsen »

jnsie wrote: post #32
rcme wrote: post #15

Many who grow up in the NY area grow up on pizza. In childhood, it's often eaten as a quick meal that doesn't require cooking. In adolescence, pizza is one of the only foods you can afford to eat out with your friends after school. In college, there's nothing like a drunken slice of pizza at 1 am. It's hard to overstate what a satisfying comfort food pizza is. There's truly nothing like it.

I agree and would compare it to chips (French Fries) from a chipper in western europe. Grew up on the stuff and a bag of chips was affordable after school, was cheap when in college, and food from a chipper is a relatively cheap and delicious dinner option. I live in the US now and it's funny that I've not come across chips as a standalone meal, except in Irish/UK expat communities.

In Copenhagen (and maybe Berlin) it's döner kebab

Re: NYC Slice

#470

Post by koliber »

Why are dollar slices excluded? I can make a couple of guesses, but would love to hear the author's reason(s).
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