Honestly there’s nothing like it. I’ve never had a European hamburger with the same taste and texture as a classic American burger–which I say totally independent of/not about quality. Euro burgers use a totally different grind that changes the density and flavor of the patty, and then of course the toppings and bun tend to be a bit different. Sort of like NYC pizza being relatively simple, but apparently impossible to 100% recreate in any other city, there’s nothing immediately notable about an American burger that you couldn’t do somewhere else, but it does still come out differently. I hope you get your chance to try one!
It’s way better than it used to be - 10 years ago I would have agreed with you wholeheartedly but finally places like Five Guys are making their mark on the big European cities and people have a better understanding of what a hamburger should taste like.
It’s still like 75/25 bad to good but it used to be 95/5 or worse.
Texan here. I’ve had some damn good hamburgers in my life, and I’ve been to numerous states. But the one of the best burgers I’ve ever had was in Luleå, Sweden at a place called Bastard Burgers. Specifically, you have to ask for them to add 3 pieces of Västerbottensoft crispy bites to the burger. It brought tears to my eyes just knowing I can’t get anything like that in Texas.
bastard used to be great when it was just one restaurant. went there a lot in uni. then they got popular, and while i haven’t been to the original place in like five years all their new locations are just… expensive and average.
I’ve eaten pizza all across the United States and can confirm that there is absolutely nothing special about New York pizza. If the minerals in the water actually change anything, it’s imperceptible when covered with cheese. Most of my visits were with NY natives so I was not eating at tourist traps.
I can say that American food kind of sucks in every Asian country I’ve been to^1 but I have never been to Europe, though, so I didn’t know how the phenomena compare.
^1 Most of my international trips have been for work so I may not have gone to the “good” American restaurants
[Edit] how do I superscript on Lemmy? ^1 is supposed to be a footnote
As a pizza enthusiast who’s lived in NY, Chicago, and multiple foreign countries, I have to disagree. I don’t think it’s the water like people say, though NYC’s filtration system is completely unique, but you’ve got thousands of people all trying to perfect a similar style within a few square miles of each other, all within a city that has a very different culture and economy than any other in the US.
I think that that culture and competition alone lead folks to develop traditions and techniques that don’t happen elsewhere, and I think it’s also likely a commerce thing. NYC has the foot traffic to support dozens of shops making dozens of 24-inch pizzas, cooking them 65%, and then finishing them to order in a 700⁰ oven that stays preheated all day. Size of the pizza affects how the crust cooks, how they use the oven affects the even heating and final texture, along with a number of other tiny variables that only really make sense to do that way when running a counter service booth for 15 million people.
Much thin crust pizza is similar enough, but I think folks who taste no difference between NY style pizza in and outside the city are probably not putting their full palate into it, and are probably just hungry for/happy with anything with bread, tomato, and cheese. And hey, fair game.
Sounds like we agree that the water is doing nothing! It’s all about the restaurant making it.
I’ve had great pizza in New York and awful pizza in New York but the same goes for the other cities I’ve visited/lived in. My favorite standard topping pizza is actually from a restaurant in a suburb
Honestly there’s nothing like it. I’ve never had a European hamburger with the same taste and texture as a classic American burger–which I say totally independent of/not about quality. Euro burgers use a totally different grind that changes the density and flavor of the patty, and then of course the toppings and bun tend to be a bit different. Sort of like NYC pizza being relatively simple, but apparently impossible to 100% recreate in any other city, there’s nothing immediately notable about an American burger that you couldn’t do somewhere else, but it does still come out differently. I hope you get your chance to try one!
It’s way better than it used to be - 10 years ago I would have agreed with you wholeheartedly but finally places like Five Guys are making their mark on the big European cities and people have a better understanding of what a hamburger should taste like.
It’s still like 75/25 bad to good but it used to be 95/5 or worse.
It’s the ingredients, the beef just tastes different. Even Canadian beef and American beef taste different.
Texan here. I’ve had some damn good hamburgers in my life, and I’ve been to numerous states. But the one of the best burgers I’ve ever had was in Luleå, Sweden at a place called Bastard Burgers. Specifically, you have to ask for them to add 3 pieces of Västerbottensoft crispy bites to the burger. It brought tears to my eyes just knowing I can’t get anything like that in Texas.
bastard used to be great when it was just one restaurant. went there a lot in uni. then they got popular, and while i haven’t been to the original place in like five years all their new locations are just… expensive and average.
I’ve eaten pizza all across the United States and can confirm that there is absolutely nothing special about New York pizza. If the minerals in the water actually change anything, it’s imperceptible when covered with cheese. Most of my visits were with NY natives so I was not eating at tourist traps.
I can say that American food kind of sucks in every Asian country I’ve been to^1 but I have never been to Europe, though, so I didn’t know how the phenomena compare.
^1 Most of my international trips have been for work so I may not have gone to the “good” American restaurants
[Edit] how do I superscript on Lemmy? ^1 is supposed to be a footnote
As a pizza enthusiast who’s lived in NY, Chicago, and multiple foreign countries, I have to disagree. I don’t think it’s the water like people say, though NYC’s filtration system is completely unique, but you’ve got thousands of people all trying to perfect a similar style within a few square miles of each other, all within a city that has a very different culture and economy than any other in the US.
I think that that culture and competition alone lead folks to develop traditions and techniques that don’t happen elsewhere, and I think it’s also likely a commerce thing. NYC has the foot traffic to support dozens of shops making dozens of 24-inch pizzas, cooking them 65%, and then finishing them to order in a 700⁰ oven that stays preheated all day. Size of the pizza affects how the crust cooks, how they use the oven affects the even heating and final texture, along with a number of other tiny variables that only really make sense to do that way when running a counter service booth for 15 million people.
Much thin crust pizza is similar enough, but I think folks who taste no difference between NY style pizza in and outside the city are probably not putting their full palate into it, and are probably just hungry for/happy with anything with bread, tomato, and cheese. And hey, fair game.
Sounds like we agree that the water is doing nothing! It’s all about the restaurant making it.
I’ve had great pizza in New York and awful pizza in New York but the same goes for the other cities I’ve visited/lived in. My favorite standard topping pizza is actually from a restaurant in a suburb