@[email protected]M to Climate - truthful information about climate, related activism and [email protected]English • 7 months agoGoodbye, Gas. The Future of New York City’s Pizza Is Electric.www.nytimes.comexternal-linkmessage-square20fedilinkarrow-up198arrow-down11cross-posted to: [email protected]
arrow-up197arrow-down1external-linkGoodbye, Gas. The Future of New York City’s Pizza Is Electric.www.nytimes.com@[email protected]M to Climate - truthful information about climate, related activism and [email protected]English • 7 months agomessage-square20fedilinkcross-posted to: [email protected]
minus-square@[email protected]linkfedilink-20•7 months agoAnd they can even save on electricity, because I never visit them because I want to support the local Italian restaurant instead!
minus-squarefederalreverse-oldlinkfedilink31•edit-27 months agoThe article is about New York City’s pizza, not New York City Pizza. If your “local Italian restaurant” is in NYC, they will need to switch to electric too.
minus-squareBlackoutlinkfedilink6•7 months agoNothing says authentic New York pizza like a luke warm slice of Sbarro’s™
minus-square@Son_of_dadlink1•7 months agoIt’s so hard to find an Italian restaurant worth a damn. They’re either really really good or really really bad, and I keep finding the latter
minus-square@[email protected]linkfedilink1•7 months agoIt’s possible to make a bad wood fired pizza?
And they can even save on electricity, because I never visit them because I want to support the local Italian restaurant instead!
The article is about New York City’s pizza, not New York City Pizza. If your “local Italian restaurant” is in NYC, they will need to switch to electric too.
Nothing says authentic New York pizza like a luke warm slice of Sbarro’s™
It’s so hard to find an Italian restaurant worth a damn. They’re either really really good or really really bad, and I keep finding the latter
It’s possible to make a bad wood fired pizza?