According to an old Cosmic Variancepost, the power of one of the LHC's proton beams at full energy is 10 trillion watts (TW). (A watt is a joule of energy per second.) A household microwave produces 500 to 1000 watts of power. Let's call it 700 watts. And defrosting a frozen pizza takes about six minutes*. So that's 700 joules/sec x 360 sec = 252,000 joules of energy needed to defrost a pizza
Therefore: 252,000 joules / 10^13 joules per second = 3x10^-8 second for the LHC to defrost a pizza
Though the process is still a long way from becoming mass-marketable, Australian PhD student Nicole Kuepper has come up with a way that may bring cheap solar cells to developing countries.
Ms. Kuepper developed and patented the iJET solar cell which can be made cheaply at low temperatures using items such as an inkjet printer, nail polish and a pizza oven.
The University of NSW student and lecturer hopes it will lead to green energy in developing nations, providing electricity to the world's two billion poorest people.
So I just made a case for getting my greasy hands on a free developer iPhone 3G from Apple. One of my points was that Slice could help improve the device's pizza logic. I thought the thing only needed minor tweaking.
Turns out, it needs a lot of help.As Aaron Landry points out, the separate video that really gets down to the nitty gritty on the Maps with GPS feature shows Bob the iPhone Guy starting out in Brooklyn Heights. On Pineapple and Henry streets. He searches for pizza, and the iPhone defaults to John's Pizzeria in Times Square. Peep the map above. That's like 7.4 miles away.
Yeah, you already know that you can use an iPhone to look up all manner of stuff via the Google Maps feature, but with the new 3G iPhone coming out July 11, GPS is added into the mix. I was poking around on the Apple site last week and noticed that the GPS feature page featured an iPhone trained on the location of John's Pizzeria in Times Square. And in the latest video tour, the gesticulating iPhone Guy looks up P-I-Z-Z-A in Manhattan and clicks on John's. (Video, after the jump.)
During the Internet's early days, Clark ran a Web site-consulting service and bought pizza.com hoping to convince a pizzeria to do business with him. There weren't any takers, but he maintained the site as a pizzeria directory ever since, never imagining that his $20 investment would grow into an obscenely large pie with extra dollar signs.
In that post and follow-up comments, I express my desire to try the cones several times, and Adar, picking up on this, extended an invitation to do just that.
0.3.0 Brings in the much awaited Pizza on Demand (POD for short) This exciting feature will allow you to order pizza from Domino's and Papa John's directly from your AppleTV! Currently it is only possible to order one pizza with multiple toppings, this will change in the future as long as we can still develop plugins in AppleTV 2.0.
Installation: Pizza on Demand has a few essential requirements before it can function properly. 1. WebKit (Choose install software from the POD menu and then webkit installer) 2. Safari 3.0.3 or higher 3. UI Scripting enabled (this should be done during the installation of WebKit) 4. Must be in the US (sorry hope to expand this later) 5. Pre-existing accounts on Papa John's and/or Domino's online 6. Configure the accounts (Edit account Information from POD menu)
Ordering: After choosing Place Order, Safari will be launched and scripted (similar to the emulators being scripted) to fill out your order. If it stops before being finished and returns to the backrow list that means the UI scripting hit a snag. The timing is a little difficult for the loading of each web page so some times it fails and sometimes it succeeds, the release was rushed because of the upcoming take 2 release.
Posted by Adam Kuban, January 19, 2008 at 11:00 AM
I'm obsessing over this Japanese stovetop pizza oven that looks like it would replicate the ideal baking conditions of a traditional Italian pizza oven. I say "looks like" because, honestly, could this thing really work? I have my doubts. Not to mention that the pies that come out look incredibly small.
1. Visit PizzaHut.com and create an account if you don't already have one. 2. Add your mobile phone number to your account. 3. Set up a Pizza Playlist to name and save your favorite order.
Now, you're ready... just 2 quick steps to text your order.
1. Enter the letter "O," followed by a space and the name of your Playlist choice (ex: O FAV). 2. Send to 749488 (749HUT).
Now all three major nationwide pizza chains have some form of text ordering. Papa John's and Domino's have been rolling with the feature for a while now.
(Says Robyn Lee here in the Serious Eats office: "What about just calling Pizza Hut?")
From the Associated Press: "First, Papa John's customers register online to create accounts. They can save up to four favorite orders, along with a delivery address and payment preference. Customers can punch in 'FAV1,' 'FAV2,' 'FAV3,' or 'FAV4,' to text message orders. Papa John's sends a reply with the order, and the customer can confirm or change it." [via "Girl Slice"]
According to Boing Boing, "There is a movement of Chuck E. Cheese and Showbiz fans that are buying the old robots and setting them up in their homes or garages."
The modified bots here have been programmed to rap Bubba Sparxxx's "Ms. New Booty."
For the pizzaiologist living in Kings County, New York,Domino's new Brooklyn Style Pizza raises questions of existence and being that would challenge even the most serious student of ontology. Aren't all Domino's pizzas made in Brooklyn by nature "Brooklyn style"? Is a Domino's Brooklyn Style Pizza imbued with an extra dose of Brooklyn-ness?
Perhaps these are instead koans to be offered as contemplation for pizza-loving Zen Buddhists. Whatever they are, these riddles are beyond our comprehension at Slice. We do feel it is within our power, however, to examine one question: Is it any good?
The answer: No. And, strangely enough, yes. Good for a Domino's pie, that is.
Instead of the gummy, doughy crust you may be used to upon taking delivery of a Domino's pizza, the Brooklyn Style pie's is surprisingly thin, somewhat crisp (thanks in large part to a liberal dusting of cornmeal on crust bottom), and much lighter and airier than the chain's "Classic Hand-Tossed" crust.
The pie's foundation is Domino's hand-tossed dough but stretched thin, making it foldable. It's cut into six slices, which is not very Brooklyn (we tend to do eight-slice pies here), and is topped with a blend of mozzarella and provolone. Extra-large pepperoni and extra-large sausage are options that I believe are available on any Domino's pie but which the chain seems to be pushing as the ideal toppings for the Brooklyn Style.
This is the best Domino's product I've had in recent months, which isn't saying much, given that the last few orders I've placed were for the Philly Cheesesteak Pizza, the Cheeseburger Pizza, and the Double Melt. Tonight's pepperoni left an acrid aftertaste, and the sauce was still too sweet, even though they seem to be going easier on it with this new product. If given the choice between this and the "Classic Hand-Tossed," "Ultimate Deep Dish," or "Crunchy Thin Crust," I'd go with the Brooklyn Style.
Of course, that brings us back to another question regarding the nature of Domino's vis-a-vis Brooklyn pizza. Why order it at all when live in New York City? To that I answer: For you, dear reader. I eat this stuff so you don't have to.
###
The Brooklyn Style Pizza debuted in test markets last week and will be available nationwide starting today. You can order one online at dominos.com (online ordering may not be available in all areas).
Pizza takeout is the most common mobile directory search according to a nationwide survey of U.S. adults about consumer phone behavior and attitudes conducted by Harris Interactive. ...
Among the 411 restaurant requests, the convenience of pizza takeout makes pizza parlors the most popular. Interestingly, women who originate requests for pizza outnumber men by 3 to 2, with calls for the beloved pizza pie peaking at 4 p.m. on Fridays. Furthermore, GenXers are more likely than other demographic groups to seek heartier fare calling for listings for steakhouses (39%), Mexican food (34%), and American / BBQ (32%). Boomers revealed lighter and more diversified tastes with 46% calling for listings for Chinese or other Asian cuisines, and 23% searching for Seafood.
An interesting case involving McD's, domain-name rights, and pizza in Europe:
McDonald's will keep the domain name Pizza.eu after a legal challenge to the burger giant's right was rejected this week.
Torbjorn Ahlberg of Swedish domain name sellers TBA Media had challenged McDonald's registration, which was sought during an initial period when the .eu space was open only to trademark owners.
McDonald's relied for its .eu application on a Hungarian trademark. The mark was a logo in which two McDonald's 'Golden Arches' (usually used to represent an 'M') were rotated to represent the 'Z's of the word pizza. A similar mark was registered in the UK in 1994 but expired in 2004.
According to the story on theregister.co.uk, McD's only sells pizza in Italy. (Italy: Why would you buy that crap?) Perhaps the chain plans to expand its cheesy offerings across the continent?
Edible, lab-grown ground chuck that smells and tastes just like the real thing might take a place next to Quorn at supermarkets in just a few years, thanks to some determined meat researchers. Scientists routinely grow small quantities of muscle cells in petri dishes for experiments, but now for the first time a concentrated effort is under way to mass-produce meat in this manner.
Henk Haagsman, a professor of meat sciences at Utrecht University, and his Dutch colleagues are working on growing artificial pork meat out of pig stem cells. They hope to grow a form of minced meat suitable for burgers, sausages and pizza toppings within the next few years.
In a strange turn of events, a Des Moines, Iowa, radio personality reportedly has invented no-dough pizzas, an idea spawned from a lawn-mowing accident.
The Des Moines Register said WHO's Van Harden came up with the idea of making his pizza crusts from a cheese base after losing his desire for bread.
Mmm, cheese. You could conceivably make it a trifecta if you used a cheese-based sauce. Way to go, Van!
This pizza wagon one-ups any pizza truck on the streets of Manhattan. And then some:
Several years ago Douglas Coffin, a caterer in New Haven, built a portable bread oven that he planned to use at big events. When that did not work out (not cost-effective) he decided to put a wood-fired oven aboard a truck, drive to company picnics and birthday parties and make thin-crust pizzas for his clients.
Reading Chez Pim today, I came across some alarming info:
One of the Internet's great strengths is that a single blogger or a small political group can inexpensively create a Web page that is just as accessible to the world as Microsoft's home page. But this democratic Internet would be in danger if the companies that deliver Internet service changed the rules so that Web sites that pay them money would be easily accessible, while little-guy sites would be harder to access, and slower to navigate. [New York Times editorial desk]
I saw on Gothamist that Google has released a new whizbang feature: Google Trends, which lets you "see what the world is searching for." Naturally, we ran pizza through the machine:
No surprise that the peaks and troughs are due to high-profile pizza news items, which the tool maps out using letter markers, while giving a key as to what the letters correspond to:
What did surprise us—and break our hearts—was that New York City was not at the top of the list of cities searching for pizza. It wasn't even in the Top 10. Slice will look on the bright side and chalk it up to the fact that New Yorkers A.) Don't need to search the web for good pizza since it's all around them and/or B.) Simply use Slice for all their pizza info.
But with the Top 10 pizza-search cities all over the map, perhaps we should change our URL to SliceAmerica.com or SliceUSA.com and do more national coverage?
Update:
The really cool thing about Google Trends is that you can compare different search terms. So we gave pizza vs. hamburger the once over (Slice's sister site is A Hamburger Today, after all). Here's what we found:
Posted by Adam Kuban, October 31, 2005 at 10:45 AM
I don't really know much about this True Crime: New York City game except that you play your way through a digitally rendered Gotham as a renegade cop. When Gothamist found a gallery of screen captures, I scoured it for any digital depictions of pizzerias. Sure enough. This screen shot (above) sorta reminds me of the pizza-oven scene in Goodfellas. Remember that? Anyone know if this pixelated pie shop is based on any particular pizzeria in the city?
Papa John's is running a limited-time promotion offering customers a chance to get a free BlackBerry 7100g wireless handheld device if their online pizza order includes two 20-ounce beverages, a side item and a commitment to a 2-year voice and data service agreement with PageMaster....
The device is free after participants apply for a $150 rebate.
We see a brave new world of wireless pizza ordering. Then again, we already have that option. On our cellphones.
Well, I didn't see this until today, but I guess our handy little invention that goes by the name of piPod was featured in the New York Post on Sunday.
Oy: We really need to do some updating to our piPod database.
From the story:
"I used to keep all my to-try information on Post-it notes," says Adam Kuban, 30, inventor of the piPod, a free program at piPodNY.com that gives mini-reviews of several dozen pizza places in the five boroughs.
Since it was put online last summer, it's been downloaded by 1,300 pizza-lovers.
"I started putting pizza-location info onto my iPod because I always carry that with me - it's something I'm not trying to lose. From there, I just thought I'd offer those notes to readers of my website [sliceny.com].
piPod 1.2 is now available. Significant upgrades to ver. 1.0 include implementation of additional Browse-by-Neighborhood hierarchy within boroughs subsections. (Users who prefer browsing by pizzeria may still do so.)
Added functionality also includes cross-referenced linking among entries. Typo minimization was also deployed for this release; users of 1.0 will notice that you can now buy "pints" of sauce from Di Fara sted "points."
Pizzerias added: Broadway Pizza & Pasta (Bx), Brother's Pizzeria (SI), Full Moon (Bx), Giovanni's (Bx), and Sal's & Carmine's (Mn).
PHOTO OP Slice editor and publisher Adam K. (above) during a photo shoot Saturday for a small piece on piPod that the New York Daily News ran in today's edition.
WHAT GOES AROUND COMES AROUND A screen shot from Slice editor in chief Adam K.'s Outlook Express in-box.
A good amount of the offbeat pizza news I regurgitate on Slice comes to my attention via Google News and its News Alert feature, which sends users e-mails whenever something moves on the wires with whatever search parameters the user has specified. Today at 6:28 p.m. EDT, I received a News Alert e-mail about piPod. How d'ya like them apples?
I never thought this little guide would get this much attention. Since posting about it at 3 a.m. or so on Tuesday morning, we've seen more web traffic in three days than we did the past two months combined. Much of the response has been overwhelmingly positive, with maybe one person on a site somewhere commenting that it was neat but didn't contain as many pizzerias as he would like.
Fair enough criticism. I came up with the piPod idea Monday on my subway ride home from work, wishing I had the phone number for House of Pizza so I could call and check if they were open. At that point, the idea of piPod hit me, and, instead of trekking to House, I went home and culled together version 1.0 of the guide. Wanting to see the idea through in one working session, I left out a lot of pizzerias, with Staten Island and The Bronx getting one pizzeria only (and with some embarrassing typos in some of the files).
I'm working on correcting both the sparse nature of the guide (and the typos). The next version of piPod should be out by Tuesday night.
We at Slice would like to thank everyone who has written us e-mails praising piPod or who has sent us "glaring omissions." We'd also like to thank all the websites that have posted about piPod, especially iPodLounge, gizmodo, boingBoing, and Kottke—those four really started the ball rolling. We'd like to list everyone who has linked to the guide, but there are too many right now! (But you can see some of them here.)
Oh, and of course, thanks to the Slice staff for all the work you've done over the last nine months: Seltzerboy, E-Rock, and Amanda G.
Most of all, I'd like to thank my dad, for buying me the iPod when he and my mom were in town the other week. Thanks, Dad!
In other piPod news, we're pleased to announce that you can find the lil' iPod-based pizza guide at its own dedicated URL: www.piPodNY.com (though it's not case-sensitive, so don't let the shift key slow you down).
Posted by Adam Kuban, February 20, 2004 at 1:53 AM
Horn & Hardart's Automat | Berenice Abbott
Proving the Japanese aren't the only innovators in the vending-machine racket is Italian vendo-maker WonderPizza. This company's machines bake and dispense pizza in less than two minutes.
The machine can store up to 102 pizzas, for 30 days, in a refrigerated unit. When a customer buys one, a mechanical arm removes it from its package and puts it into the oven section, where it is flashbaked. It's then sliced and delivered to the customer. Cost: $5.
According to the Brown Daily Herald's story, "[Wonder Pizza USA sales rep Jay] Conway said WonderPizza vending machines fit well into the college environment because they make pizza available faster than delivery, 24 hours a day, and decrease labor and product costs for universities."
But not all Brown students are convinced:
"It's an interesting concept, but the thought of instant pizza is kind of nasty," said David Hirschfeld '06.
"I do think that lots of drunk and high kids will buy it, which means it's a good business venture and will be successful in the dorms," he said.
That said, we at Slice are guardedly skeptical. The best pies are made with fresh ingredients and a great measure of human pride. This machine contains neither. At this point, we see it as a novelty and will try it simply to witness the ingenuity of our Italian amici in action.
*What does the photo at top have to do with the WonderPizza machine? Not much, really. It is a distant forebear to the vendos of today, but we just thought it was a neat piece of NYC history and better lead art than the WonderPizza. [Thanks to Seltzerboy for spotting this story.]
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I wish 
This site was mentioned in the New York Post today in a story about Google Maps mashups. Referring, of course, to our 
