4 ms·

> (and superior) Hey hey hey! waves hands in the air wildly If it doesn't come from New Haven I ain't interested. Besides, who wants to eat a saucy saltine.

> (and superior) Hey hey hey! waves hands in the air wildly If it doesn't come from New Haven I ain't interested. Besides, who wants to eat a saucy saltine. I like my gluten hydrated. Seriously though, pizza science has such a weird intersection with computer-types. Why don't computer-types get all fired up about lasagna, or ice cream sundaes, or stir fry? Why only things like pizza, cast iron, and espresso?

tayo42 4y ago
I've never seen this intersection of computers and pizza before. There's stir fry enthusiasts though. Or at least wok users. You need wok hei and super hot burners, electric won't cut it etc... I've also seen some intense breakdowns of pad Thai, like it wasn't a recent invention for tourism
- necubi 4y ago
  In fact, Kenji just released a book about Wok cooking!
  - OJFord 4y ago
    Has Uncle Roger reviewed it?
- cainxinth 4y ago
  Rice cookers, too. Lots of techie opinions about those, e.g. is induction worth the extra money.
  - nemo44x 4y ago
    I’m in the market - any advice?
    - cainxinth 4y ago
      I have an ancient Panasonic that’s still doing the job for me. I hear all the cool kids get a Zojirushi these days. My friend bought the super expensive induction/ pressure cooker one. He said it’s good, but he’s not sure it was worth spending $400… for rice.
      - ChancyChance 4y ago
        What's with all the buttons? My rice maker is about to die, and I've had it since 2007. It has one button: cook. I looked at a Zoji and there are so many settings. Plus every type of rice has different ratios of water, which vary with quantity, so how do those settings do anything useful. I'm not too proud to admit I'm intimidated and don't want an overpriced "jack of all master of none".
tptacek 4y ago
Have you ever tried a Chicago neighborhood-style pizza? Or are you just dismissing it on spec?
- llimllib 4y ago
  (I think they misinterpreted the parent comment as saying that Chicago thin crust is superior to New Haven, instead of that it's better than the more well-known-outside-of-Chicago pizza style, which is what I think the parent comment was saying. (If they _were_ actually saying that Chicago thin crust is in fact better than New Haven thin crust, well then I don't need to try this pizza either to know that it's not. /s))
- manicennui 4y ago
  I lived in Chicago for 15 years. Tavern-style pizza in Chicago can be good, but Piece's pizza (New Haven style) is better than most Chicago-style pizza. My go-to before I left the city was Crushed Pizzeria, which is Neapolitan-influenced. The only place I can ever remember eating decent tavern-style pizza is at dive bars. The thin crust from places like Giordano's and Rosati's is a soggy disgusting mess.
  - tptacek 4y ago
    As you'd expect, since Giordanos and Rosatis are deep-dish spots. Malnatis will sell you a thin-crust pizza, too, and it's cut into squares --- but it's not Chicago neighborhood-style pizza.
- ChancyChance 4y ago
  Yes. I don't like any of it. The texture. The seasoning. The cheese. The bake. Awful IMHO.

tayo42 4y ago

I've never seen this intersection of computers and pizza before. There's stir fry enthusiasts though. Or at least wok users. You need wok hei and super hot burners, electric won't cut it etc... I've also seen some intense breakdowns of pad Thai, like it wasn't a recent invention for tourism

necubi 4y ago
In fact, Kenji just released a book about Wok cooking!
- OJFord 4y ago
  Has Uncle Roger reviewed it?
cainxinth 4y ago
Rice cookers, too. Lots of techie opinions about those, e.g. is induction worth the extra money.
- nemo44x 4y ago
  I’m in the market - any advice?
  - cainxinth 4y ago
    I have an ancient Panasonic that’s still doing the job for me. I hear all the cool kids get a Zojirushi these days. My friend bought the super expensive induction/ pressure cooker one. He said it’s good, but he’s not sure it was worth spending $400… for rice.
    - ChancyChance 4y ago
      What's with all the buttons? My rice maker is about to die, and I've had it since 2007. It has one button: cook. I looked at a Zoji and there are so many settings. Plus every type of rice has different ratios of water, which vary with quantity, so how do those settings do anything useful. I'm not too proud to admit I'm intimidated and don't want an overpriced "jack of all master of none".

tptacek 4y ago

Have you ever tried a Chicago neighborhood-style pizza? Or are you just dismissing it on spec?

llimllib 4y ago
(I think they misinterpreted the parent comment as saying that Chicago thin crust is superior to New Haven, instead of that it's better than the more well-known-outside-of-Chicago pizza style, which is what I think the parent comment was saying. (If they _were_ actually saying that Chicago thin crust is in fact better than New Haven thin crust, well then I don't need to try this pizza either to know that it's not. /s))
manicennui 4y ago
I lived in Chicago for 15 years. Tavern-style pizza in Chicago can be good, but Piece's pizza (New Haven style) is better than most Chicago-style pizza. My go-to before I left the city was Crushed Pizzeria, which is Neapolitan-influenced. The only place I can ever remember eating decent tavern-style pizza is at dive bars. The thin crust from places like Giordano's and Rosati's is a soggy disgusting mess.
- tptacek 4y ago
  As you'd expect, since Giordanos and Rosatis are deep-dish spots. Malnatis will sell you a thin-crust pizza, too, and it's cut into squares --- but it's not Chicago neighborhood-style pizza.
ChancyChance 4y ago
Yes. I don't like any of it. The texture. The seasoning. The cheese. The bake. Awful IMHO.