Wired editor Joe Brown lives in San Francisco but was born and raised in Brooklyn. He says the best pizza in San Francisco costs $482.79, which includes a $378.80 round-trip flight to NYC and a bunch of aluminum foil in which to wrap the pizza for the return trip.
While declarations of local food supremacy are often silly, loutish, or impossible to confirm, Brown says the preeminence of NYC pizza can be scientifically proven.
The difference is in the water. At least one food scientist tells Brown he could make the same pizza with the same exact ingredients — in the same type of oven — in NYC or San Francisco, but they would still taste different because of the unique chemical nature of the water in the two places:
Water binds the dough’s few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. “So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes.”
Celebrity chef Mario Batali tells Brown that at least one of his restaurants uses a chemically enhanced water compound meant to recreate the water found in Italy.
As for the water in Boston, it makes excellent seafood, very good ice cream, and surprisingly good bagels (in spots, anyway). I’ll bite my tongue about Boston pizza, which is often preferable to eating it (Mike’s and Pizzeria Regina are decent, though).
Believing is Art — Spoon
XR2 — M.I.A.
John Wayne Gacy, Jr. — Sufjan Stevens
Gatekeeper — Feist
The Weight of Lies — The Avett Brothers
Song for Today — Pete and the Pirates
I Want to Know — Okkervil River
My Family’s Role in the World Revolution — Beirut
Race for the Prize — The Flaming Lips
Bandwitch — Broken Social Scene
Ghost — Neutral Milk Hotel: Live, 1998
The Rules: The Friday Random 10 is exactly that — random. We open up our iTunes, set the thing on shuffle, and listen to 10 songs. We are not permitted to skip any out of embarrassment or fear of redundancy. Commenters are encouraged to post their own.