[kenjilopezalt]

It’s ironic because those $1 slice places that popped up in the mid 2000s are what actually destroyed decent NY slices which couldn’t compete because transplants and students would rather pay $1 for garbage than $1.50-$2.50 for a true classic NY slice. Very few of them remain now.

Instead there’s this divide with crappy $1 joints (that are now a little more expensive) and good $4-5 slice joints that had to differentiate themselves. The workingman’s NY slice might not have long to live.

All that said, it sounds like maybe you’ve not had good NY pizza the way you’re describing it. The sauce and cheese should not be messy, it should be minimal. The fold is so you can walk down the street while eating it in one hand.

[Balgair]

Just want to say that I love your videos on YT, thanks for all the hard work you put into everything. You've really helped me and my family learn to cook better. My SO has a few dietary issues [0] that limits the ingredients we can use down to ~1 side of a double spaced page. So really learning how to cook and prepare those few ingredients in a LOT of ways has been super important to keeping the simple diet workable. You helped us do that. Your super welcoming tone, words, and just down to Earth demeanor have made a world of difference to us. Thanks for all the hard work you put into it all. You've made our lives better through more than just your recipes.

[0] Interstitial Cystitis + a lot of allergies

[kenjilopezalt]

Thanks for this note. It’s always nice to know you’ve made a positive impact.

[PaulMcCartney]

I'd like to add my own thank you here as well - thanks!

[myrandomcomment]

Kenji,

Have your books, watch your YT. Love the science behind the food aspect of it. My whole family does. I am proud to say my daughter, now in college, cooks a few nights a week because she grew up in a family that cooks. I have a challenge for you. In my 40s they figured out my heath issues turn out to be Celiacs. Fun. So do you think you could come up with a closes as possible recipe for NYC style pizza that is gluten free?

Cheers!

[kenjilopezalt]

Oh geez that’s a tall order!

[myrandomcomment]

Well, how could I pass up the opportunity to ask someone that has the required skill to figure this out?

This place in Portland comes pretty close to getting it correct.

https://newcascadiatraditional.com/

Cheers!

[boulos]

Sadly, I think this is true about a lot of the food in Manhattan: the middle got squeezed. There's low end, high volume and high-end, low volume. I'm always amazed Manhattan can support so many on the low end with the economics on the rent, but I think they end up with just truly amazing foot traffic and volume that other cities can't touch.

[chitowneats]

Manhattan is an absolute wasteland for authentic, cheap food. Queens and Brooklyn are much better. Some of the best food in the country there.

[frakkingcylons]

Yep. Take the 7 train to queens and have your pick of great international food for like 30-50% of the price of Manhattan food.

[boulos]

Mostly, I wasn't comfortable saying NYC when people mostly mean Manhattan and fancy parts of Brooklyn for this comparison :).

[chitowneats]

Agreed. Manhattan and north Brooklyn are very different from the rest of the city.

The Chinese food in Flushing or Sunset Park is incredible, for example.

[chitowneats]

I appreciate the context you're adding here. I lived in NYC for the better part of a decade. I feel I got a good sampling of the pizza scene. This was in the 2010s though so I can't speak to how it was before that.

I still haven't found anything that beats a Lou's pan pizza.