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This being the weekend, something in a lighter vein:
Pizza is essentially the perfect food. Well, so long as you aren't lactose intolerant or have problems with gluten. NPR spotted a study of why different cheeses diverge in looks and taste when baked. Seriously. In a paper called "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality," researchers found that, among other things, the reason why mozzarella is so unique of a topping has to do with the way it's prepared. The cheese bubbles and browns because of its inherent elasticity due to stretching. In contrast, cheddar isn't as ideal because it isn't very elastic, thus it doesn't bubble as well. The same apparently goes for Edam and Gruyere, too.
http://www.engadget.com/2014/08/30/mozzarella-pizza-cheese/
[Abstract]: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract
(Score: 2) by LoRdTAW on Monday September 01 2014, @07:24PM
You find the crap chain pizza restaurants in poorer neighborhoods where their low prices win customers. They can sell a "pizza pie" for 5 bucks or have specials where you can get three pies for $15. Compare that to spending $15+ a real pizza parlor for a pie or four bucks for a specialty slice. My neighborhood demographic changed a lot over the past 15 years. It used to be that the only chain pizza restaurant was a Pizza Hut in a nearby shopping center. Now within the last 5 years we have a Papa Johns, a Little Caesars and a Domino's complete with bullet proof glass barricaded counters within walking distance, sad really. The biggest insult was the local Hess station remodeled and built a quick stop market with a Godfather's Pizza inside. Meanwhile right across the street is a fantastic pizza joint with some really amazing specialty slices. Thankfully the godawful's closed within a year and was replaced by a Dunkin Doughnuts.