Comments on: The Food Lab: Is Good Pizza Really All About the Water? http://www.goodeater.org/2010/01/08/the-food-lab-is-good-pizza-really-all-about-the-water/ Professional Voices on Sustainable Food Sat, 31 Jul 2010 21:25:37 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: daveo http://www.goodeater.org/2010/01/08/the-food-lab-is-good-pizza-really-all-about-the-water/comment-page-1/#comment-748 daveo Sun, 27 Jun 2010 18:22:07 +0000 http://www.goodeater.org/?p=934#comment-748 hey kenji If you doubled up on the tap and evian, I assume it would be sampe numbers 3and4, 7and8, why such a range in sample quality especially with evian. Is it too many uncontrolled variables, especially human factor? hey kenji If you doubled up on the tap and evian, I assume it would be sampe numbers 3and4, 7and8, why such a range in sample quality especially with evian. Is it too many uncontrolled variables, especially human factor?

]]> By: James http://www.goodeater.org/2010/01/08/the-food-lab-is-good-pizza-really-all-about-the-water/comment-page-1/#comment-202 James Mon, 29 Mar 2010 20:00:51 +0000 http://www.goodeater.org/?p=934#comment-202 I think the next step is to compare regional tap waters (Boston, New Haven, NYC, NJ, DC, etc.) Is there any truth to the notion that New York has the best water to bake pizzas, bagels, etc? Great piece. I love your work, Kenji. I think the next step is to compare regional tap waters (Boston, New Haven, NYC, NJ, DC, etc.) Is there any truth to the notion that New York has the best water to bake pizzas, bagels, etc?

Great piece. I love your work, Kenji.

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