It’s the water lol
NYC Slice
491–500 of 534 posts
Re: NYC Slice
#492Earlier quoted context omitted.
Has any NYC bagel aficionado living in Boston tried Bagelsaurus? (In Porter Square, on Mass. Ave.) https://www.youtube.com/watch?v=Xup2Lcd4Ers
The line is consistently out the door, so they have to be doing something right!
Or maybe they're just doing their service wrong. Who is to say?
Re: NYC Slice
#493Re: NYC Slice
#494Earlier quoted context omitted.
Yeah, this guy needs to visit Wooster St stat. Also, my fave place after living in New Haven for a year was technically in West Haven (Zuppardi's) but that's splitting hairs.
I’ve spent time in New Haven and NYC and… not even close. Sure there’s good slices in New Haven, but there are also pizza deserts, and a lot of them. New Haven does compete with NYC on restaurant-style pizza though.
Most of the good places in New Haven (Pepe's, Sally's, ...) didn't even do slices. New Haven style requires a fresh, whole pie.
Re: NYC Slice
#495Earlier quoted context omitted.
Random cheesesteaks in Philly are far better than random cheesesteaks in any other city, but I would never recommend a tourist to go to a random spot over one of the highly rated places. You'll just feel it was good but over hyped. It's a waste of time for someone who is there temporarily and doesn't live in the city. If you go to a place like Joe's you'll understand why the food became famous in the first place and…
I was in Philly a few years ago for a day trip and tried two different cheesesteaks. Both were fine, but they're not places I would ever seek out again. I've definitely had better delicious hot steak sandwiches with cheese and toppings in other places. Maybe I was expecting something different, or maybe you've got a point? Guess I'll have to get to Joe's if I am in Philly again!
Honestly, Joe's is just a random place. If you're near there don't even bother with cheesesteaks. There's so many great places to eat along that corridor, whether you want a sandwich (like at Costinello's or Liberty Kitchen), Falafel at Goldie's, something fancier/more substantial at Elwood, Suraya, Middle Child, Cheu, etc. Or just want to eat at a bar, there's JB's, Kraftwerk and more, with great new places popping up all the time. This is true in most neighborhoods.
The steak shops on South Street (Jim's when it reopens and Ishkibibble's) are probably the best places to eat in a touristy area where there's nothing else better around. Campo's or Sonny's in Olde City are good too if you can't get a table at a real restaurant or just want something quick.
Re: NYC Slice
#496Earlier quoted context omitted.
If you ask an Italian, neither is NYC's
It is anyway possible to find pizza in NYC. If rare. There is distressingly much Chicago whatever it is, besides. The best pizza I ever had was off a cart in Perugia, Umbria, in the '90s. It had potato slices, parmesan spears, green olive oil, and crunchy salt. You may doubt, but it was very much pizza. The crust makes the pizza.
Potato pizza is relatively rare, but definitely pizza.
Re: NYC Slice
#497Earlier quoted context omitted.
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
Berlin has so many great cheap foods: döner, schwarma, falafel, and currywurst, to name a few.
Re: NYC Slice
#498Earlier quoted context omitted.
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…
> The transfer from peel to cook surface … go catastrophically wrong Indeed, describes my attempts. Any tips how to succeed in this?
I ended up getting 2 peels. Wooden to launch, steel to remove. Also use semolina or cornmeal on the peel and as soon as the dough hits the peel the clock starts so move fast. Always have the toppings ready to go before that point.
Re: NYC Slice
#499Earlier 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".
For amazing flavor, yes. But the biggest upside to pizza at home is that it is almost literally impossible to make a bad pizza. You can definitely do same-day dough, or even just buy dough balls from the grocery. Its hard to shortcut letting yeast work their magic.