I've never seen this intersection of computers and pizza before.

There's stir fry enthusiasts though. Or at least wok users. You need wok hei and super hot burners, electric won't cut it etc...

I've also seen some intense breakdowns of pad Thai, like it wasn't a recent invention for tourism

In fact, Kenji just released a book about Wok cooking!

Has Uncle Roger reviewed it?

Rice cookers, too. Lots of techie opinions about those, e.g. is induction worth the extra money.

I’m in the market - any advice?

I have an ancient Panasonic that’s still doing the job for me. I hear all the cool kids get a Zojirushi these days. My friend bought the super expensive induction/ pressure cooker one. He said it’s good, but he’s not sure it was worth spending $400… for rice.

What's with all the buttons? My rice maker is about to die, and I've had it since 2007. It has one button: cook. I looked at a Zoji and there are so many settings. Plus every type of rice has different ratios of water, which vary with quantity, so how do those settings do anything useful. I'm not too proud to admit I'm intimidated and don't want an overpriced "jack of all master of none".

Have you ever tried a Chicago neighborhood-style pizza? Or are you just dismissing it on spec?

(I think they misinterpreted the parent comment as saying that Chicago thin crust is superior to New Haven, instead of that it's better than the more well-known-outside-of-Chicago pizza style, which is what I think the parent comment was saying.

(If they _were_ actually saying that Chicago thin crust is in fact better than New Haven thin crust, well then I don't need to try this pizza either to know that it's not. /s))

I lived in Chicago for 15 years. Tavern-style pizza in Chicago can be good, but Piece's pizza (New Haven style) is better than most Chicago-style pizza. My go-to before I left the city was Crushed Pizzeria, which is Neapolitan-influenced. The only place I can ever remember eating decent tavern-style pizza is at dive bars. The thin crust from places like Giordano's and Rosati's is a soggy disgusting mess.

As you'd expect, since Giordanos and Rosatis are deep-dish spots. Malnatis will sell you a thin-crust pizza, too, and it's cut into squares --- but it's not Chicago neighborhood-style pizza.

Yes. I don't like any of it. The texture. The seasoning. The cheese. The bake. Awful IMHO.