A guy who runs a delicatessen here in town has all of the meat he uses trucked down from NYC. This is a small town in SC and he is an old dude who is from NYC; it isn't some hipster joint. He swears by NYC water though and says that his meat has to touch NYC water to get that authentic NYC taste. The meat is also of a fantastic quality anyway though; another reason he trucks his meat down is because he said none of the local meat is up to his standards. It is absolutely great food; I love the corned beef sandwiches, franks with mustard/onions/peppers, and knishes. He's also seems like an awesome guy, very friendly. So I'm not gonna bother telling him that the 'NYC water' thing is bunk.
Some people believe some of the minerals in the water have an effect on the taste. If so, it's probably one of the smallest components of the flavor though since they would be measured in parts per million or billion.Wait so how does the tap water make it better?
Glad people are in the know about that being bunk. Proofing method is far more important. And of course the ingredients. From my understanding warm proofing is a big part of it. Don't forget wheat.
Pizza is my life and NY pizza is my mecca. The whole range of NY slices. Honestly though I'd almost kill for the entire recipe and process for the dirt cheap 2 bros slice.
This man understands me.It's method. Cali is about toppings. Don't care about the skin. Skin sauce and cheese are the fundamentals. Skin is the foundation. Good pizza is centered on this. Cali is not.
This man understands me.
Also just had 2Bros today. I weep for people that have to pay over $1 for a great slice of pizza.
Good thin crust pizza aka the best version of pizza is hard to find in Seattle.
I am sure the huge state of California completely lacks good pizza
Seems needlessly obsessive. Pizza has like thirty total ingredients, if you make it from scratch. Put more money into things you'll actually taste.
Good thin crust pizza aka the best version of pizza is hard to find in Seattle. I want to try making it myself but read somewhere that the tap water in NYC is one of the reasons that the version in NYC is unique.
Thinking about a trusted service only since it's easy for me to get scammed with regular tap water. Don't want to throw $100 down the drain literally.
Is NYC pizza really better than pizza from Italy itself? I had pizza from Naples and that is the peak in my opinion
Have you tried Sbarro?
That's interesting because I like NOT doing that.I like dipping pizza crusts in water before I eat it.
Eh, no real point to my post. Just sharing that I know someone who also believes that New York City water grants mystical properties to food.
Have you tried Sbarro?
New York : and its fucking Pizza :: Los Angeles : and fucking In-N-Out
Yo what the fuck now New Yorkers are trying to claim that even their damn tap water is superior? lol
We're not THAT obsessed with our Pizza.
What's the big surprise? Tap water's gross in a lot of places.
I don't know NYC's is more "superior" than a lot of major municipalities, but to say that NYC's water is excellent and better than most isn't a stretch.
Yo what the fuck now New Yorkers are trying to claim that even their damn tap water is superior? lol
...NYC and best pizza? HAHAHAHAHAHAHA
they do but it aint b/c of the water
2Bros is not what I would qualify as "great" new york pizza....it'll get the job done but it's basically just cheese on half-cooked dough most of the time b/c of how fast they crank out pies
my favorite $1 slice is on bleaker and macdougal, Percy's Pizza. Hole in the wall. Crispy and greasy as hell. HIGHLY recommended
but most of the time you're paying anywhere from 2-2.75 for a good-ass plain slice I'd say.
yeah ok dude.
We're not THAT obsessed with our Pizza. OP aside.
The only tap water I really detest and won't drink (without flavoring added) is Florida's. When we went to visit florida every year I'd make my parents buy gatorade powder to stick in the water to mask the taste. Shoot honestly I prefer tap water over most bottled waters (like Evian I know I find nasty. My high school friend used to drink it all the time and wouldn't drink tap and she would serve it at her house - that was when I was in Atlanta - and I neer understood it cause tap tasted so much better imho).
The tap water in my house is not that great but I think it's the house as the apartment I had before it I was fine with.
Lol you would think. NYC only recently had any kind of filtration put in place. For most of your life here you have been drinking fresh mountain water including bear shit.Yeah I have to imagine that most larger cities have significantly better water processing in place.
For me, it's possible that a big part of it is being able to notice that the water tastes significantly different. Every time I have some water in a restaurant or bar the reminder comes fast and hard.
And yes, some bottle waters are..unpleasant. I agree with you on Evian; it tastes a bit too mineral...filled.
You are using airport water as your comparison??NYC has really good tasting tap water. I'm reminded everytime I cross into Jersey for the airport and the water suddenly tastes way worse.
All NYC water is actually from reservoirs in upstate New York.
NYC has its own agency, the DEP, that not only manages things in NYC but in a bunch of small towns in upstate New York.
You are using airport water as your comparison??
/recordscratchLet me know if you find out. I like dipping pizza crusts in water before I eat it. If NYC got that GOAT water I need it in my life.
New York : and its fucking Pizza :: Los Angeles : and fucking In-N-Out
You're missing out bro. Plus you can drink the water afterwards.That's interesting because I like NOT doing that.
New yorks food scene is so overrated
Shhh.
(Hands you popcorn)