Jeff Varasano, a software engineer, has completed a multi-year project to reverse-engineer the pizza recipe from his favorite NYC pizza-joint, Patsy's on 117th Street. He's got something he swears tastes just as good as the real thing, and his hacker's delight at having cracked this puzzle is plain to see from the grin on his face as he takes his pies out of the oven.
I've been off high-carb stuff like pizza for about five years now, but I always make an exception for my favorite pizza, the slices from Massimo's on College Street in Toronto, which are the most incredible food ever created, bar none. It's tough to limit myself to three giant slices when I go to Massimos, and I've actually had dreams about their food when I'm on the road. Not a dream, mind you, but recurring dreams. It's that good.
Pizaa does indeed enflame a geek's passion.
It's all in the crust. My dough is just water, salt, flour and yeast. I use no dough conditioners, sugars, oils, malts, corn meal, flavorings or anything else. These violate the "Vera Pizza Napoletana" rules and I doubt that Patsy's or any great brick oven place uses these things. I've only recently begun to measure the actual "baker's percents" of the ingredients. Use this awesome spreadsheet to help you. The sheet allows you to track your experiments. Here's a basic set of ratios. The truth is that a lot of these recipes look the same and that you can vary these ingredients by several percentage points and it's not going to make a huge difference. You really have to learn the technique, which I'm going to explain in as much detail as I can, and then go by feel. Really, I just measure the water and salt and the rest is pretty flexible. The amount of flour is really, "add until it feels right." The amount of Sourdough starter can range from 3% to 20% and not affect the end product all that much. Weights are in grams. I also show this as both "Baker's Percents" (This has flour as 100% by definition and then all the other ingredients as their proportionate weight against of the flour) and using the Italian method which actually makes more sense to me, of showing the base as 1000 grams of water and all the other ingredients in proportion to that. Both methods are attempts to make the recipes scalable.
At The Malware Musuem you can enjoy the experience of DOS-era viruses, trojans and other digital beasties without any of the risk. Many of them manifested as wild graphical tricks and other spectacular coding feats, distracting you as they formatted hard drives or corrupted files. The Malware Museum is a collection of malware programs, usually […]
Neglected public payphones in New York City are being turned into “GuyFi” stations: a place where one can rub one out for the sake of “stress relief.” Annalee Newitz reports on the wank booths from a company named “Hot Octopus”… The company reported that at least 100 men used the booth on its opening day […]
You’d be forgiven for thinking the videocassette format long-dead, but it turns out that Betamax is still around. Sony is finally going to withdraw tapes from sale, bringing a 40-year story to an end. The last recorders were sold in 2002. ベータビデオカセットおよびマイクロMVカセットテープ出荷終了のお知らせ [Sony; via The Verge]
If you’ve been blessed enough to avoid them yourself, you’ve definitely heard the horror stories. Late night, crushing out a ton of work, writing, coding, anything, then boom – your computer crashes. The battery blows, you spill water or coffee all over the place, or it just shuts down with no explanation, and you’re screwed. […]
You travel around a lot. It might be that jet set life from New York to LA to London to Tokyo, or it might be back and forth from the coffee shop to the office, or from the kitchen to the couch. Any which way, you’re mobile and that’s the way to live. When you […]
It’s 2016 and we like our technology really small. Our phones fit in our pockets, our remotes are lighter than ever, and even our cars seem to be shrinking. So your new drone shouldn’t be an exception. This Axis VIDIUS Drone is 21% off right now and it’s so little, your biggest problem won’t be […]