Posted on 03/12/2024 1:33:37 AM PDT by Libloather
6.87 years left before all pizza is deep dish and eaten with a fork!
Politicians and bureaucrats should cut THEIR emissions by at least 75%, from their cake holes and pens.
Without pizza by the slice, NYC isn’t worth visiting.
That is so true.
I can’t imagine NYC without pizza.
>> taco ovens <<
You don’t cook much, do you?
He doesn’t deserve any sympathy if he wants to go down this road. He’ll be out of business and still smugly breathing in the same air, because this regulation isn’t going to make a whiff of a difference. Don’t demand that others pay for your foolishness.
Build a wall around NYC and close it off. IN 5 years go in and see what’s left.
Add illegals as they come in.
She supports it but wants someone else to pay.
You don’t cook much, do you?”
No, but I prefer the simple American diet of the 1940s.
“Migrants” have never enriched my life.
This is about putting small family-owned restaurants out of business.
Does the odor of the burning coal or wood get into the cooking section of the pizza oven like it does when smoking meat or does it just heat the oven? If it just heats the oven, then how does the heating method matter? I know with some methods of cooking the quick heat change or ability to climb the sides of the pan like a gas flame matters, but what is the difference in a constant temperature pizza oven?
Out with NY Style pizza! In with grasshopper kebobs!
“Uncontrolled cook stoves, like wood- and coal-burning pizza ovens, discharge particulate emissions and noxious odors, affecting thousands of residents in the nation’s most densely populated city, where apartment windows are often located just yards away from restaurant exhausts.”
= = =
Those Hatians need more money from the Clintons.
They need to develop a solar or wind powered method to burn those tires, to reduce emissions, you know.
With or without pizza, New York isn’t worth visiting.
Texas BBQ is the best
by far. Just as NM is
the best at Mexican
food. I’m hard pressed
at choosing a plate of
Tex Mex BBQ over a plate
of stacked 3 high red chili
beef enchiladas (extra hot).
You sir have raised a right proper conundrum...I like New Mexico Christmas stacked beef enchiladas half hot red half hot hatch green. So hard to pass up even for a 20hr pecan smoked brisket and a cold Shiner Bock beer. Dang it now I need to fly Santa Fe for a weekend just to get down on those enchiladas.
NYC pizza ovens are largely black ovens that originated in Naples Italia this means the wood,or coal is burned inside the cooking some so it’s black with smoke and also 700+F. Having the fire directly next too the cooking surface allows.direct heat and smoke to impact the pizza. So yes you absolutely do taste the smoke on true wood fired pizza. Coal has a much milder flavor since only very hard anthracite coals are used they give off little smoke.
If particulate matter and NOx is the issue they want to fix then wet electrostatic precipitators is the answer and yeah they are in the $10000+ range the exhaust is then crystal clear and nearly NOx free the water most turns NOx into nitric acid and that goes down the drain pipe to be diluted with sewerage system water same for the particulates they are now in liquid suspension and get washed off the plates into the wastewater stream. You could pass the wastewater over limestone where the nitric acid would become co2 plus calcium nitrate a rather handy fertilizer in aqueous form.
Austin Texas tried this in 2015 for BBQ smoke...in the BBQ capital of Texas which means the BBQ capital of world. The council was almost lynched for it so they backed down.
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