Support




Contact
Ace:
aceofspadeshq at gee mail.com
CBD:
cbd.aoshq at gee mail.com
Buck:
buck.throckmorton at protonmail.com
joe mannix:
mannix2024 at proton.me
MisHum:
petmorons at gee mail.com
Powered by
Movable Type





Food Thread: Pizza? Tomato Pie? You Be The Judge

[Just joking. This is definitely a pizza. The Chicago version is clearly tomato pie. Fun to eat, but don't call it pizza.]

serious eats detroit pizza.jpg
photo courtesy of Serious Eats

Until a few months ago I had no idea that there was a particular, much-loved style of pizza indigenous to Detroit. Perhaps that is because I haven't been in Detroit since I was a kid, except for a flight there before I went to Toledo. Yup...I live an exciting life!

The photos remind me of the classic Sicilian pizza that is common around NY, but with a few nice twists. Putting the sauce on top just means that more of it will land on my clothing, but edge-to-edge cheese means the opportunity for crispy, browned, crunchy cheese on the perimeter of this pizza, and that is a very good thing.

I found a bunch of recipes, one of which is at the Serious Eats link below the photo. Another nice looking one is at the King Arthur Flour website, but it is sort of irritating; in addition to specifying their flour (which is fine), it calls for two separate spice mixes that they sell. One is for the flour, and it's just powdered cheese garlic, onion and yeast. The other is for the sauce, and is exactly what you would think: onion, garlic, basil, oregano, red pepper flakes, and salt.

Their flour really is great, but I doubt very much that their spice mixtures are worth the huge mark-up, and I find it disingenuous of them to try to sell me that crap.

******

DYg7VwKUMAApChT.jpg

I have an uncontrollable sweet-tooth, and this is exactly the kind of crap I will eat until I am nauseous. I am just barely smart enough not to buy it in industrial quantities, so I still have my own teeth, but woe to the unattended bowl of this kind of stuff if I walk past.

******

GandG bacon.jpg

I'm not sure that there is anything particularly complicated about keeping bacon fat. I pour it through a fine strainer into a six-ounce glass ramekin, let it cool, then cover it and put it in the refrigerator. I guess keeping it on the counter or under the sink keeps it soft, but is that a big deal? The Care and Keeping of Bacon Grease. Honestly, the only reason I linked to the article was as an excuse to post a photo of bacon.

******

Homesick Texan is a fine writer and a fine, unpretentious cook. Here is her biscuit recipe, which is a bit different than the usual. She works the dough a bit, but the end result is excellent. After my Thanksgiving catastrophe I returned to biscuit sanity with her, and I have been quite pleased with the results.

By the way, she is a very pleasant woman. I had a short correspondence with her a long time ago about some food topic, and it was a pleasure.

******

This is from the NY Times cooking section, which is edited by Sam Sifton, who seems to be able to keep politics out of his recipes and commentary. The comments are a different matter, but you don't have to read them. It amazes me how the pinch-faced scolds on the left can't resist dragging their angry world-view into every topic. It's a fvcking recipe you asshat, just shut up for five minutes and leave us alone with your shit.

Anyway, I made this recently and it is a very easy-to-handle dough, which is important, especially if you are not an expert. The measurements are in grams, which is nice, but temperature and humidity are big variables in bread making, so don't be surprised if you have to add a bit of flour or water (I did).

Roberta's Pizza Dough

INGREDIENTS


  • 153 grams 00 flour (1 cup plus 1 tablespoon)
  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8 grams fine sea salt (1 teaspoon)
  • 2 grams active dry yeast (3/4 teaspoon)
  • 4 grams extra-virgin olive oil (1 teaspoon)

PREPARATION
Step 1
In a large mixing bowl, combine flours and salt.
Step 2
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined,
approximately 3 minutes, then let the mixture rest for 15 minutes.
Step 3
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)


******

Food and cooking tips, flourless chocolate cake, Oakland style BBQ sauce, crispy roasted potatoes and other goodies with impressive girth: cbd dot aoshq at gmail dot com

Posted by: CBD at 04:00 PM




Comments

(Jump to bottom of comments)

1 I cooked for myself just now: Cottage cheese and peaches

Posted by: Nevergiveup at March 18, 2018 03:55 PM (SjImc)

2 Food Thread: Pizza? Tomato Pie? You Be The Judge


I was told by Med sailors that in Italy they call Pizza 'Tomato Pie'.

Posted by: Vic We Have No Party at March 18, 2018 03:55 PM (mpXpK)

3 Ok...
You lost me at oakland bbq sauce.

Posted by: Lone ranger at March 18, 2018 03:56 PM (we7DS)

4 What's with the Eurofag units of measurement?

Posted by: Insomniac - Nowhere Man at March 18, 2018 03:56 PM (NWiLs)

5 The Chicago version is clearly tomato pie. Fun to eat, but don't call it pizza.
====================


Don't even start with me now.

Posted by: grammie winger - at March 18, 2018 03:57 PM (lwiT4)

6 3 Ok...
You lost me at oakland bbq sauce.
Posted by: Lone ranger at March 18, 2018 03:56 PM (we7DS)

Tastes like drive-by shootings and illegal immigration.

Posted by: Insomniac - Nowhere Man at March 18, 2018 03:58 PM (NWiLs)

7 Local pizza place here has a double-crust pie with cheese on steroids - excellent!

There are plenty of local places you can get a good pie of your choosing without resorting to the big chain names.

Posted by: SMOD Keeper at March 18, 2018 03:58 PM (3v+B0)

8 I keep bacon grease in container above the stove.

Posted by: olddog in mo at March 18, 2018 03:58 PM (Dhht7)

9 I have a tomato pie recipe. It's not pizza, and is, in fact, quite good. It's made with pie crust...

Posted by: shibumi at March 18, 2018 03:58 PM (9oJYp)

10 That Chicago stuff is more like a casserole than a pizza.

Posted by: Insomniac - Nowhere Man at March 18, 2018 03:59 PM (NWiLs)

11 You need a reason to post a picture of bacon?

Posted by: adsila at March 18, 2018 03:59 PM (+tFav)

12 Ft. Wayne also has a number of spots making excellent sausage rolls - with bbq sauce on the side being the preferred choice of the locals here.

Posted by: SMOD Keeper at March 18, 2018 03:59 PM (3v+B0)

13 I keep bacon grease in container above the stove.

Posted by: olddog in mo at March 18, 2018 03:58 PM (Dhht7)
====================

'supposed to be under the sink. How the heck are ya?

Posted by: grammie winger - at March 18, 2018 03:59 PM (lwiT4)

14 I keep bacon grease in the drawer of my bedside table.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:00 PM (NWiLs)

15 6 can't say i ever had that

Posted by: Lone ranger at March 18, 2018 04:00 PM (we7DS)

16 That Chicago stuff is more like a casserole than a pizza.

Posted by: Insomniac - Nowhere Man at March 18, 2018 03:59 PM (NWiLs)
==================

When you come here on vay-cay, you'll change your tune.

Posted by: grammie winger - at March 18, 2018 04:00 PM (lwiT4)

17 I like pizza pie.

I like tomato pie.

I like hair pie.

I like it all.

Posted by: Hairyback Guy at March 18, 2018 04:01 PM (EoRCO)

18 I keep bacon grease in the drawer of my bedside table.
=================

I keep mine on the bedpost overnight. Kinda chewy, it is.

Posted by: grammie winger - at March 18, 2018 04:01 PM (lwiT4)

19 I keep mine on the bedpost overnight. Kinda chewy, it is.
Posted by: grammie winger - at March 18, 2018 04:01 PM (lwiT4)

Yeah, but then it loses its flavor.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:02 PM (NWiLs)

20 This is pic of container Mom used to store bacon fat.
Vintage Hull Wolf Covered Grease Jar Little Red Riding Hood by the stove.

https://goo.gl/images/e2W5ou

Posted by: olddog in mo at March 18, 2018 04:02 PM (Dhht7)

21 Yeah, but then it loses its flavor.
=================


I soak it in gin. I find a lot of things are better when soaked in gin.

Posted by: grammie winger - at March 18, 2018 04:03 PM (lwiT4)

22 What's with the Eurofag units of measurement?
Posted by: Insomniac - Nowhere Man at March 18, 2018 03:56 PM (NWiLs)


Weight measure trumps volumetric measure for baking every time. Cups are for chumps/chumpettes.

Posted by: hogmartin at March 18, 2018 04:03 PM (y87Qq)

23 Bacon grease should be kept in a gun safe.

Posted by: Weasel at March 18, 2018 04:03 PM (MVjcR)

24 I soak it in gin. I find a lot of things are better when soaked in gin.
Posted by: grammie winger - at March 18, 2018 04:03 PM (lwiT4)

Didn't help Hillary any.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:03 PM (NWiLs)

25 Link didn't work for me, olddog. You got spring down there yet?

Posted by: grammie winger - at March 18, 2018 04:04 PM (lwiT4)

26 The best Pizza I have ever had came from a Sicilian place in Saratoga Springs, NY.

Posted by: Vic We Have No Party at March 18, 2018 04:04 PM (mpXpK)

27 The dough waits for me.
Thin crust and minimal ingredients, three usually.

Three days proof is best when im ready

Always good!

Posted by: Lone ranger at March 18, 2018 04:06 PM (we7DS)

28 How the heck are ya?

Posted by: grammie winger

Doing fine. How are you doing? Sorry to hear about your loss. Jordy to Oakland; who'd a thunk it?

Posted by: olddog in mo at March 18, 2018 04:06 PM (Dhht7)

29 Greetings:

There's no pizza west of the Hudson.

And every thing north of the Bronx is Canada.

Posted by: 11B40 at March 18, 2018 04:06 PM (evgyj)

30 Pfft! This isn't a food thread, it's a barely even a light snack thread!

Posted by: Michael Moore at March 18, 2018 04:06 PM (H+7tw)

31 I tried keeping bacon fat, but there are teeny tiny ants that my grandma's side used to call "grease ants". Gee, I wonder why? They're like reverse Houdini; they can get into anything. Used to have to scoop the top of Crisco out to get rid of the layer of ant corpses.

How long can you keep bacon fat in the fridge?

Posted by: NaughtyPine at March 18, 2018 04:07 PM (G8B7r)

32 Chicken tacos at the stately Blake manor today.

Really easy to make, also.

Boneless chicken thighs, fresh garlic, onlion and Pace picante sauce. I suppose, shudder, boneless chicken breasts can be used instead of thighs.

Cook everything down, slowly shredding the the chicken until moisture is gone.

2.5 hours.

Posted by: Blake at March 18, 2018 04:07 PM (WEBkv)

33 There used to be a great pizza place - Armand's Pizza - in Old Town Alexandria that I thought was super bueno. Naturally they closed to piss me off.

Posted by: Weasel at March 18, 2018 04:07 PM (MVjcR)

34 @26

Heya Vic--you remember the name of that pizza place?

Posted by: irongrampa at March 18, 2018 04:08 PM (S/hVx)

35 Sorry to hear about your loss. Jordy to Oakland; who'd a thunk it?

Posted by: olddog in mo at March 18, 2018 04:06 PM (Dhht7)
=========================

I know. Incredible. I keep thinking of a kitten going into the pitbull cage.

Posted by: grammie winger - at March 18, 2018 04:08 PM (lwiT4)

36 That looks like Detroit pizza, as far as I know.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:09 PM (Ckg4U)

37 Chicago "Deep Dish" pizza is not pizza. It's cake with pepperoni frosting.

(shamelessly stolen from myself from another blog comment)

Posted by: Blake at March 18, 2018 04:09 PM (WEBkv)

38
My inexpensive 'Gormia' brand sous vide (and 10 other functions) arrived this morning. Already made a tuna steak and salmon. Both to flaky perfection. Got a super cheap cut of meat in it now to run for about 24 hours at 135 degrees.

So far, so good. The worst problem is the French name for this style of cooking. Needs an Americanized name like 'Make American Immersion Cooking Great Again' or something.

Posted by: Forgot My Nic at March 18, 2018 04:10 PM (LOgQ4)

39 As a downstate NY pizza aficionado, there's nothing better than a slice or three of NY thin crust pizza. All the others are shit.

PS: Upstate NY pizza is also shit. Won't even mention CT pizza. They cut their round pizza into squares. WTF is that?


Posted by: Under Fire at March 18, 2018 04:10 PM (r9UYA)

40 I'm going to slap you all silly, then head over to Gino's East.

Posted by: grammie winger - at March 18, 2018 04:10 PM (lwiT4)

41 Forget it. I finally read the Open.

*duh*

It looked like it because it was it.

*smacks head*

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:10 PM (Ckg4U)

42 33 There used to be a great pizza place - Armand's Pizza - in Old Town Alexandria that I thought was super bueno. Naturally they closed to piss me off.
Posted by: Weasel at March 18, 2018 04:07 PM (MVjcR)

I'm sure that was the main discussion at the owners' meeting.
"Sales are down. Should we cease operations?"
"It'll piss that Weasel guy off so, yeah."

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:10 PM (NWiLs)

43 My grandparents kept a coffee tin of bacon grease on their stove. Need some, it's right there. Once it's time to pour it back in the can, well it's right there.

Do I do that nowadays? Nope, but on the other hand I didn't raise my family through the Great Depression and WWII so I don't know want the way they did.

In the modern era not many people in 1st world countries have known want, and imho that's what's really wrong with the world. There's nothing like having to struggle to focus your attention on what's truly important.

Rant off :-)

Posted by: Boots at March 18, 2018 04:10 PM (EBwPV)

44 "I'm going to slap you all silly, then head over to Gino's East."
-Posted by: grammie winger - at March 18, 2018 04:10 PM (lwiT4)

For pie?

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:11 PM (Ckg4U)

45 Gin is a great preservative...
Ask my liver.

Posted by: Lone ranger at March 18, 2018 04:11 PM (we7DS)

46 When we lived on Long Island, I didn't eat a decent pizza in the whole 5 years we were there. Crap in a pan.

Posted by: grammie winger - at March 18, 2018 04:11 PM (lwiT4)

47 36 That looks like Detroit pizza, as far as I know.
Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:09 PM (Ckg4U)

What's it taste like? Urban blight and economic depression?

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:11 PM (NWiLs)

48 >How long can you keep bacon fat in the fridge?
Posted by: NaughtyPine at March 18, 2018 04:07 PM (G8B7r)

Forever.

Oh wait, you meant how long until it goes bad. If you keeping adding new fat to the jar, old and new mixes up so who knows? I keep adding, then using, then adding and so far, so good.

Posted by: all doubt removed at March 18, 2018 04:11 PM (xj0OI)

49 24 I soak it in gin. I find a lot of things are better when soaked in gin.
Posted by: grammie winger - at March 18, 2018 04:03 PM (lwiT4)

Didn't help Hillary any.
Posted by: Insomniac - Nowhere Man at March 18, 2018 04:03 PM (NWiLs)

-----------------

Depends on your point of view.

Hillary will never be president of the United States and I have to believe the gin helped.

Definitely better soaked in gin.

Posted by: Blake at March 18, 2018 04:11 PM (WEBkv)

50 Slap - you get a pass because, baseball. Plus I love you.

Posted by: grammie winger - at March 18, 2018 04:12 PM (lwiT4)

51 I haven't made this in a long time, but I used to make chicken surprise, by sautéing chicken chests and onions and peppers and wrapping in a tortilla. The advanced cook might add a little salsa and grated cheese.

Posted by: Weasel at March 18, 2018 04:12 PM (MVjcR)

52 The comments are a different matter, but you don't have to read them. It amazes me how the pinch-faced scolds on the left can't resist dragging their angry world-view into every topic. It's a fvcking recipe you asshat, just shut up for five minutes and leave us alone with your shit.


I cannot in good conscience stand by and watch Racel Ray(cist) commit cultural genocide by referring to stuffed grape leaves and hummus as Israeli dishes.

Posted by: James Zogby at March 18, 2018 04:12 PM (Pby3z)

53 34
@26

Heya Vic--you remember the name of that pizza place?


Posted by: irongrampa at March 18, 2018 04:08 PM (S/hVx)

No I don't, it was some kind of Italian name but it has been over 50 years ago now.

Posted by: Vic We Have No Party at March 18, 2018 04:12 PM (mpXpK)

54 40 I'm going to slap you all silly, then head over to Gino's East.
Posted by: grammie winger - at March 18, 2018 04:10 PM (lwiT4)

We were already silly.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:13 PM (NWiLs)

55 "What's it taste like? Urban blight and economic depression?"
-Posted by: Insomniac - Nowhere Man at March 18, 2018 04:11 PM (NWiLs)

Failure and natural reclamation.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:13 PM (Ckg4U)

56
We have Ft. Knox, Canada actually has a National Maple Syrup Reserve.

Posted by: Guy Mohawk at March 18, 2018 04:13 PM (r+sAi)

57 We were already silly.
================


Hmm. I'll have to work out a few kinks then.

Posted by: grammie winger - at March 18, 2018 04:14 PM (lwiT4)

58 Failure and natural reclamation.
Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:13 PM (Ckg4U)

Ugh. I've had my fill of failure.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:14 PM (NWiLs)

59 Link didn't work for me, olddog. You got spring down there yet?

Posted by: grammie winger

Well darn. Link rerouted to Pinterest page.

Trees are blooming and early bulb flowers are up. Damp 50 deg here today, though.

Posted by: olddog in mo at March 18, 2018 04:14 PM (Dhht7)

60 "Slap - you get a pass because, baseball. Plus I love you."
-Posted by: grammie winger - at March 18, 2018 04:12 PM (lwiT4)

*cheek kiss*

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:14 PM (Ckg4U)

61 Just give me a plain NY style thin crust slice from Tony's in Straudsburg PA, which is suprisingly the best slice of pizza in America and call it a day.

Runner up is Phil's on Varick St.


Posted by: Kreplach at March 18, 2018 04:14 PM (UfMVm)

62 I soak it in gin. I find a lot of things are better when soaked in gin.

Posted by: grammie winger - at March 18, 2018 04:03 PM (lwiT4)
---
i'll drink to that!

*hic*

Posted by: Hillary! at March 18, 2018 04:14 PM (XnXLV)

63
No I don't, it was some kind of Italian name but it has been over 50 years ago now.
Posted by: Vic We Have No Party at March 18, 2018 04:12 PM (mpXpK)

Ah? So you were stoned. Are you sure it was Upstate NY or even Pizza?

Posted by: Nevergiveup at March 18, 2018 04:15 PM (SjImc)

64 60 "Slap - you get a pass because, baseball. Plus I love you."
-Posted by: grammie winger - at March 18, 2018 04:12 PM (lwiT4)

*cheek kiss*
Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:14 PM (Ckg4U)

Awwww, that's just so cute I could...

*BAAAAAARF*

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:15 PM (NWiLs)

65 Chicago deep dish? Frozen Gino's East from the grocery store keeps me from feeling homesick. Not half bad when bought on sale.

But I also grew up eating Imo's in St. Louis. Nothing quite like a sausage, pepperoni, and bacon Imo's square when you're overcome with drunken self-loathing.

Morning after, the pepperoni's curl up, and a little bit of fat solidifies in the middle of each one. They're perfect meat candies for taking the edge off any hangover.

Yum.

Posted by: Walter Freeman at March 18, 2018 04:15 PM (I/iGu)

66 "Ugh. I've had my fill of failure."
-Posted by: Insomniac - Nowhere Man at March 18, 2018 04:14 PM (NWiLs)

Don't start feeling special.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:15 PM (Ckg4U)

67 Posted by: Weasel at March 18, 2018 04:07 PM (MVjcR)

Let's just say I took advantage of their free refills policy.

After the third day of continuous refills, they threatened to sue, yet I persisted.

Posted by: Michael Moore at March 18, 2018 04:15 PM (H+7tw)

68 Rev wants to go look at SUV's. I don't want an SUV. I'm perfectly happy with my 2004 Malibu. I have to humor him though - it's apparently in the contract. BBL

Posted by: grammie winger - at March 18, 2018 04:15 PM (lwiT4)

69 I've had my fill of failure.
Posted by: Insomniac - Nowhere Man at March 18, 2018 04:14 PM (NWiLs)


Tom Waits, right? That was a good album.

Posted by: hogmartin at March 18, 2018 04:15 PM (y87Qq)

70 Later, grammie.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:15 PM (Ckg4U)

71 I embrace Diversity when it comes to pizzas. Thin crust, thick crust, Sicilian, deep dish, whatever.

Toppings? Zen - One With Everything.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:16 PM (qJtVm)

72 Don't start feeling special.
Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:15 PM (Ckg4U)

I'm pretty much the last person you'd need to worry about in that regard.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:16 PM (NWiLs)

73 63 Ah? So you were stoned. Are you sure it was Upstate NY or even Pizza?

Posted by: Nevergiveup at March 18, 2018 04:15 PM (SjImc)

I was a Nuke so by definition I was not stoned. But at that time the drinking age in NY was 18 and I had my 21st birthday while I was there.

Posted by: Vic We Have No Party at March 18, 2018 04:17 PM (mpXpK)

74 Chicago style deep dish pizza (especially from Giordano's) stands alone atop of epicurean mountain of pizza creation. It should be spoken of in hushed, reverential tones befitting it's holiness. Many of you in this horde should preemptively shush yourselves. I do believe Grammie is about ready to cut a bitch.

Posted by: Muad'dib at March 18, 2018 04:17 PM (3fxCO)

75 Posted by: grammie winger - at March 18, 2018 04:03 PM (lwiT4)
---
i'll drink to that!

*hic*
Posted by: Hillary! at March 18, 2018 04:14 PM (XnXLV)

Cheers!

*hic*

Posted by: Andrew McCabe, Unemployed and Pensionless at March 18, 2018 04:17 PM (H+7tw)

76 71 I embrace Diversity when it comes to pizzas. Thin crust, thick crust, Sicilian, deep dish, whatever.

Toppings? Zen - One With Everything.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:16 PM (qJtVm)

Anchovies, olives and pineapple included? Sounds...emetic.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:17 PM (NWiLs)

77 I am the queen of bacon grease. Between the stovetop, the fridge and the freezer, bet I have at least gallon, probably more. Need to look and see about making candles from the excess. Those would smell so awesome. Fake out everyone who comes over.

Posted by: cfo mom at March 18, 2018 04:18 PM (RfzVr)

78 That looks like Detroit pizza, as far as I know.
Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:09 PM (Ckg4U)

What's it taste like? Urban blight and economic depression?
Posted by: Insomniac

Despair with little bits of lead

Posted by: Jean at March 18, 2018 04:18 PM (MS0+a)

79 Don't let anyone talk you into doing anchovies on half a pizza.

The smell alone infects the other half something awful.

Posted by: Walter Freeman at March 18, 2018 04:19 PM (I/iGu)

80 74 Chicago style deep dish pizza (especially from Giordano's) stands alone atop of epicurean mountain of pizza creation. It should be spoken of in hushed, reverential tones befitting it's holiness. Many of you in this horde should preemptively shush yourselves. I do believe Grammie is about ready to cut a bitch.
Posted by: Muad'dib at March 18, 2018 04:17 PM (3fxCO)

----------------------

Ptui on anything Chicago, especially anything from the South Side.

I say this with authority as a Twins fan.

Give me lutefisk on my pizza or nothing at all!

Posted by: Blake at March 18, 2018 04:19 PM (WEBkv)

81 Toppings? Zen - One With Everything.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:16 PM (qJtVm)

Once you have one with everything, you'll become one with the toilet.

Posted by: Surfperch at March 18, 2018 04:19 PM (H+7tw)

82 >>>crispy, browned, crunchy cheese on the perimeter of this pizza, and that is a very good thing

my favorite part!

Posted by: concrete girl at March 18, 2018 04:20 PM (N0sw0)

83 Grams? Forget it. I got my own pizza dough recipes, I'm not going to bother converting ghey metric measures into real units.

Posted by: The Inexplicable Dr. Julius Strangepork at March 18, 2018 04:20 PM (NPYdq)

84 Give me lutefisk on my pizza or nothing at all!
Posted by: Blake at March 18, 2018 04:19 PM (WEBkv)

*sotto voce*

We've replaced Blake's lutefisk with petroleum jelly. Let's see if he notices.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:20 PM (NWiLs)

85 **holds Blake's arms for Grammie**

Posted by: Muad'dib at March 18, 2018 04:20 PM (3fxCO)

86 Bacon grease is properly considered a condiment. It will awaken the taste in your hominy. The hominy of course just the delivery system for your pork chop gravy.

Posted by: Dave at Buffalo Roam at March 18, 2018 04:20 PM (GJMen)

87 86 Bacon grease is properly considered a condiment. It will awaken the taste in your hominy. The hominy of course just the delivery system for your pork chop gravy.
Posted by: Dave at Buffalo Roam at March 18, 2018 04:20 PM (GJMen)

I once tried to figure out hominy, but got tired of counting.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:21 PM (NWiLs)

88 There used to be a great pizza place - Armand's Pizza - in Old Town Alexandria that I thought was super bueno. Naturally they closed to piss me off.
Posted by: Weasel

Bricks in Arlington is OK; but at this point almost all my favorites in old town are gone: Ecco, Strand Deli, I think the Wharf is still there.

Posted by: Jean at March 18, 2018 04:21 PM (MS0+a)

89 Place we lived near in Binghamton featured square pizza, with thick crust--the best, hands down I've ever eaten.

It took a little getting used to square pizza, though.

Posted by: irongrampa at March 18, 2018 04:21 PM (S/hVx)

90 here in the Berkshires, we got one edible pizza, $30 for a two person pie, served by entitled scumbag adolescents with the Berkshire lookaways.

I do not partake

Posted by: REDACTED at March 18, 2018 04:21 PM (VWsDy)

91 Anchovies, olives and pineapple included? Sounds...emetic.
Posted by: Insomniac - Nowhere Man at March 18, 2018 04:17 PM (NWiLs)
----
Ha, not together. Those are the outliers.

Anchovies on a simple cheese pizza, mmmm.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:22 PM (qJtVm)

92 Just give me a plain NY style thin crust slice from Tony's in Straudsburg PA, which is suprisingly the best slice of pizza in America and call it a day.

Posted by: Kreplach at March 18, 2018 04:14 PM (UfMVm)


Boston's Pizza in Aiea, of all places, also has an astonishingly good floppy orange-grease delivery product. There are probably a few better NY-style pizza places somewhere, but not by much.

Posted by: hogmartin at March 18, 2018 04:22 PM (y87Qq)

93 >We've replaced Blake's lutefisk with petroleum jelly. Let's see if he notices.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:20 PM (NWiLs)<

He'll notice for sure because is will taste (and smell) 6.38 Gazillion times better.

Posted by: Muad'dib at March 18, 2018 04:22 PM (3fxCO)

94 Anchovies on a simple cheese pizza, mmmm.
Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:22 PM (qJtVm)

*dry heave*

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:22 PM (NWiLs)

95 About a month ago I asked about buttermilk versus milk/vinegar. The real stuff was recommended so that's what I went with.

The cake turned out really well. It was the first time I made it so I don't know if it was better for the buttermilk but I'll continue to go with the good stuff.

I also learned that buttermilk needs to be shaken before pouring so that it doesn't glob out in disgusting globs.

Posted by: all doubt removed at March 18, 2018 04:22 PM (xj0OI)

96 There's a great old place I used to go to when I was a cub in Dallas. Campisi's

Posted by: REDACTED at March 18, 2018 04:23 PM (VWsDy)

97 My GF wanted crab again, so I bought a cooked dungeness crab at the store, and steamed it in the strainer over a the stock pot of boiling water for about 10 mninutes. It was wonderful, again.

I also cooked rice, and made a steamed eggplant and carrot tossed with a Korean pepper sauce. It was nice.

Anyhow, I pressure cooked the shells after we ate all the meat, and I plan on trying crab stock risotto. We will see how that goes.

Posted by: Kindltot at March 18, 2018 04:23 PM (2K6fY)

98 I saw Disgusting Globs open for the Revolting Cocks in '94.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:23 PM (NWiLs)

99 There is a pizza joint right around the corner from me. The pizza is meh at best, but it's close and hot.

Posted by: Nevergiveup at March 18, 2018 04:23 PM (SjImc)

100 my mom had a coffee can she kept the bacon fat in...stored in the lower cabinet under the stove.....until the dreadful day she reached in for something behind the can and knocked it over.....and bacon fat went everywhere...and it didn't smell good.......and took forever cleaning up.....that was not a happy day in our house......

Posted by: phoenixgirl at March 18, 2018 04:24 PM (0O7c5)

101 >>How long can you keep bacon fat in the fridge?
Posted by: NaughtyPine


Oh wait, you meant how long until it goes bad. If you keeping adding new fat to the jar, old and new mixes up so who knows? I keep adding, then using, then adding and so far, so good.
Posted by: all doubt removed


As the article notes, spoilage is usually due to the particles of left-over bacon in the grease.

I use coffee filters to filter out all of the bits and pieces, and then put it in jar with a tight lid.

I'm trying to remind myself to throw the jars out after 6 months or so but I've had a jar that I kept refilling and using for 1 year.

Posted by: weft cut-loop at March 18, 2018 04:25 PM (KXVP7)

102 86 Bacon grease is properly considered a condiment. It will awaken the taste in your hominy. The hominy of course just the delivery system for your pork chop gravy.
Posted by: Dave at Buffalo Roam at March 18, 2018 04:20 PM (GJMen)

Bacon grease is a beverage!

Posted by: Michael Moore at March 18, 2018 04:25 PM (H+7tw)

103 @99: "The pizza is meh at best, but it's close and hot."

Can't be any worse than a late night gas station hot dog.

Posted by: Walter Freeman at March 18, 2018 04:25 PM (I/iGu)

104 When I was a kid I hated buttermilk and yogurt. I love it now.

Dad adored buttermilk though, he said it reminded him of visiting the creamery when he was a kid.

He is the one who taught me to drink cold buttermilk with black pepper shaken over it.

Posted by: Kindltot at March 18, 2018 04:25 PM (2K6fY)

105 Boston's Pizza in Aiea, of all places, also has an astonishingly good floppy orange-grease delivery product. There are probably a few better NY-style pizza places somewhere, but not by much.
Posted by: hogmartin at March 18, 2018 04:22 PM (y87Qq)
--
Aiea! Ah, drives along the North Shore.

They had one off Schofield that was pretty good too. They cut the pizza into huge wedges that you could hang-glide with.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:25 PM (qJtVm)

106
When it comes to pizza I have to have mushrooms. All that good Vitamin D in sunshine-starved Pennsylvania during the winter makes me feel good.

The wife is a bargain shopper. She found a store that sells these 4 ounce cans of mushrooms for 70 cents. I usually pay about a dollar. She bought like a hundred cans of them. I looked at the label of her bargain basement 'shrooms -- 800 milligrams of sodium while my slightly more expensive ones are only 50 milligrams.

My body and salt only get along during the summer when I sweat a lot. During the winter all that salt sends me into bloat mode. I don't like bloat mode.

Posted by: Forgot My Nic at March 18, 2018 04:26 PM (LOgQ4)

107 Posted by: Michael Moore at March 18, 2018 04:25 PM (H+7tw)

----------------------

In your case, it appears to also be used as hair gel and deodorant.

Posted by: Blake at March 18, 2018 04:27 PM (WEBkv)

108 Hello,

I have become rather fond of grilled pizza. It has that thin crackery crust but yet tender on the inside. As for toppings, I forgot where I heard of this (Alton Brown I think), but I put on fresh mozzarella, prosciutto, dates, and rosemary. Drizzle with olive oil and eat the whole darn thing in about 2 minutes.

To me that is pizza - not the Chicago style where it takes 30-45 min to bake.

Posted by: WitchDoktor, AKA VA GOP Sucks at March 18, 2018 04:27 PM (G8hDY)

109 Won't even mention CT pizza. They cut their round pizza into squares. WTF is that?


Posted by: Under Fire at March 18, 2018 04:10 PM (r9UYA)

Best pizza I ever had was made by a Greek refugee in CT. Nazi tank ran over part of his leg in WWII so he had a horrible twist in it and hobbled badly, but dang that man knew pizza!

Posted by: AZ Hi Desert at March 18, 2018 04:27 PM (l7Kbv)

110 Aiea! Ah, drives along the North Shore.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:25 PM (qJtVm)


*cocks eyebrow*
...are you trying to trap me in a falsehood, madam? Aiea is next to Pearl City.

Posted by: hogmartin at March 18, 2018 04:27 PM (y87Qq)

111 Anchovies on a simple cheese pizza, mmmm.
Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:22 PM (qJtVm)

Anchovies and Spinach are great together on a pizza.

Posted by: Surfperch at March 18, 2018 04:27 PM (H+7tw)

112 Made 4 corned beefs yesterday, using 4 different techniques.

1 - Standard boiled dinner with the veggies added near the end
2 - Slow cooker, corned beef on top of the veggies in from the start. Added half a bottle of beer, 1/2 cup water
3 - Dutch oven, seared the corned beef, added half a bottle of beer, cooked on 325, added veggies more water near the end
4 - Wrapped tightly in foil with a mustard/brown sugar/honey glaze, 325 degrees, roasted veggies separately

All were the same brand of corned beef. My favorite was the one in the foil, followed by the one in the Dutch oven. Son preferred the traditional boiled. Husband will eat anything, so no going by his opinion. The oven ones took the least time to cook. Veggies were fine by all methods, but the roasted were a nice change.

Do any of you have a secret recipe for fabulous corned beef? I have a two more I'll be making soon and would love to hear about and try any tips, tricks or hacks the Horde may have.

Posted by: cfo mom at March 18, 2018 04:28 PM (RfzVr)

113 Tomato piep in the Philadelphia area seems to be served cold,
I don't like cold

Posted by: Skip at March 18, 2018 04:28 PM (aC6Sd)

114 108 Hello,

I have become rather fond of grilled pizza. It has that thin crackery crust but yet tender on the inside. As for toppings, I forgot where I heard of this (Alton Brown I think), but I put on fresh mozzarella, prosciutto, dates, and rosemary. Drizzle with olive oil and eat the whole darn thing in about 2 minutes.

To me that is pizza - not the Chicago style where it takes 30-45 min to bake.
Posted by: WitchDoktor, AKA VA GOP Sucks at March 18, 2018 04:27 PM (G8hDY)

-----------------

Yes!

Posted by: Blake at March 18, 2018 04:28 PM (WEBkv)

115 Pie not piep

Posted by: Skip at March 18, 2018 04:29 PM (aC6Sd)

116 @109: "Best pizza I ever had was made by a Greek refugee in CT."

Small Minnesota college town had two different Greek pizzerias. Gyro pizza with multiple sides of tzatziki and a basket of extra crispy fries was the standard order.

Posted by: Walter Freeman at March 18, 2018 04:30 PM (I/iGu)

117 For OM's next dress pr0n thread:

https://tinyurl.com/ycez5cn3

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:31 PM (qJtVm)

118 Chicago style pizza = pizza.

Posted by: Axebot at March 18, 2018 04:31 PM (JhE5a)

119 If you are ever in the Berkshires and have a notion to feed, don't. the chow is exceedingly overrated. I really miss going to Houston, TX twice a year. Best food town in the US

Posted by: REDACTED at March 18, 2018 04:31 PM (VWsDy)

120 The pizza in California is not bad, but it's not good.

The Californians are nice, they try. But, no.

The best pizza I can get here we make at home. Mrs. Franpsycho makes the dough and I do the rest.

Posted by: San Franpsycho at March 18, 2018 04:31 PM (EZebt)

121 Contrary to some snark appearing above, Detroit style pizza is actually pretty darn good, and not to be confused with other "deep dish" pizzas like Chicago style. The rectangular pans used for Detroit style were originally designed to hold parts in the auto manufacturing plans. The type of steel conducts heat in the right way to give a good crunch on the pizza crust.
More here: https://tinyurl.com/ya5lscud

Posted by: George V at March 18, 2018 04:32 PM (LUHWu)

122 *cocks eyebrow*
...are you trying to trap me in a falsehood, madam? Aiea is next to Pearl City.
Posted by: hogmartin at March 18, 2018 04:27 PM (y87Qq)
---
Oops, I read that as Laie! Apologies.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:33 PM (qJtVm)

123 In your case, it appears to also be used as hair gel and deodorant.
Posted by: Blake at March 18, 2018 04:27 PM (WEBkv)

I also use it as cologne.

Posted by: Michael Moore at March 18, 2018 04:33 PM (H+7tw)

124 "Best pizza I ever had was made by a Greek refugee in CT."
===================================

There's couple of Grecians (h/t bush) in South Ken by the tube that make a mean pie. I only eat there cause the rest of the food in London blows or/and cost many pounds

Posted by: REDACTED at March 18, 2018 04:34 PM (VWsDy)

125 @121: "Contrary to some snark appearing above, Detroit style pizza is actually pretty darn good ..."

Three words: Little Caesars Arena.

Posted by: Walter Freeman at March 18, 2018 04:35 PM (I/iGu)

126 Oops, I read that as Laie! Apologies.
Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:33 PM (qJtVm)


It's all Kam Highway anyhow

Posted by: hogmartin at March 18, 2018 04:35 PM (y87Qq)

127 I made the traditional St. Paddy's corned beef dinner in my crock pot and while the corned beef turned out well, the vegetables were awful.

Next time I'll cook the meat in the oven and make decent potato and carrot sides. And to hell with boiled cabbage.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:36 PM (qJtVm)

128 What is 00 flour?

Posted by: Michael Bletzinger at March 18, 2018 04:37 PM (AHLTj)

129 Isn't Domino's Pizza based out of Detroit?

Posted by: olddog in mo at March 18, 2018 04:37 PM (Dhht7)

130 106. Mushrooms? Go to the Asian market and pick up the dried ones. Dirt cheap and perfect for all uses.

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 04:37 PM (uWUs6)

131 @130: "Go to the Asian market and pick up the dried ones."

And cheap chicken feet. Great for making stock.

Posted by: Walter Freeman at March 18, 2018 04:38 PM (I/iGu)

132 131. * fistbump *

They're also good deepfried. Purely a crunchy no-carb vector for sauces

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 04:39 PM (uWUs6)

133 Grams? Go home.

Posted by: Izapole at March 18, 2018 04:40 PM (FxM6p)

134 Gonna build me a stone wood fired pizza oven out by the hot tub this spring.

Posted by: REDACTED at March 18, 2018 04:40 PM (VWsDy)

135 @127: "And to hell with boiled cabbage."

Not quite the same thing, but Brussels sprouts are a good substitute. Also good if roasted and added late to lamb or beef stews.

Posted by: Walter Freeman at March 18, 2018 04:40 PM (I/iGu)

136 What is 00 flour?
Posted by: Michael Bletzinger at March 18, 2018 04:37 PM (AHLTj)


Object-oriented flour usually has protected methods and classes and uses the model-view-controller paradigm-

Wait, nvm. 00 is more refined than, say, AP flour. The protein content is probably different too. You could substitute, but it does make a difference.

Posted by: hogmartin at March 18, 2018 04:41 PM (y87Qq)

137 I haven't had pizza from all over so only know this area, its a Italian base so there are pizza places every 1/2 mile any direction you go.

Posted by: Skip at March 18, 2018 04:41 PM (aC6Sd)

138 cfo mom.......I did ours slow cooker, low for ten. Beef fat side up on top of potatoes and onions. Cabbage on top. Can of Guinness, carton of beef broth, water and bouqet garni of peppercorns, mustard seed, lemon half, garlic and bay leaf. Yes CBD, I used bay leaf.

Turned out pretty damn good.

Posted by: westminsterdogshow........GNAMM ette at March 18, 2018 04:41 PM (mMeIQ)

139 I don't like arguing over ingredients and flavor. Everyone has a different palate.

Besides, my Earth-scorching excoriations of your demented and twisted flavor profiles would get me banned from seventeen blogs, let alone this one.

Word would travel so fast that the "Slapweasel Industries" name would be forever tainted by One-Million Paper Cuts.

Simply understand that pizza is a gift; and when you decide to fuck it up, you Shit Upon America.

Italy can suckle at the taint. This is where pizza grew-up and became a big boy. California Pizza Kitchen is a pox upon our house. An indelible stain upon our society. A permanent mark against our very way of life.

I make a call to all Honest Americans to set up a perimeter around every California Pizza Kitchen, so as to mortar it into demise.

Yeah... I'm going off the rails, but I am not alone. I can picture at least seven other Americans out of Three-Hundred-Twenty Million who will enact this Call to Action.

...maybe eight. -We just don't know.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:42 PM (Ckg4U)

140 136 What is 00 flour?
Posted by: Michael Bletzinger at March 18, 2018 04:37 PM (AHLTj)

Not a fan of buckshot in my pie

Posted by: REDACTED at March 18, 2018 04:43 PM (VWsDy)

141 And Mr. WDS made BMW cocktails.

One part Bailey's
One part Malibu
One part Irish whiskey

Surprised we made it to dinner

Posted by: westminsterdogshow........GNAMM ette at March 18, 2018 04:45 PM (mMeIQ)

142
Pizza?!?

What, nobody else has leftover corned beef and cabbage?

Posted by: Spun and Murky at March 18, 2018 04:45 PM (4DCSq)

143 OO flour is a finer grind of flour.

Link to different types of flour:

https://tinyurl.com/ydf8j5o3

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:45 PM (Ckg4U)

144 I make a call to all Honest Americans to set up a
perimeter around every California Pizza Kitchen, so as to mortar it into
demise.






Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:42 PM (Ckg4U)

A long time ago, a friend of mine commented that California Pizza Kitchen could be named "California Shit Kitchen", and people would go to it because it had 'California' in the name. We were driving through Chicago at the time.

Posted by: Deplorable Ian Galt at March 18, 2018 04:45 PM (8iiMU)

145 "A long time ago, a friend of mine commented that California Pizza Kitchen could be named "California Shit Kitchen", and people would go to it because it had 'California' in the name. We were driving through Chicago at the time."
-Posted by: Deplorable Ian Galt at March 18, 2018 04:45 PM (8iiMU)

He was not wrong. We must defeat Wolfgang Puck.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:47 PM (Ckg4U)

146
I know the idea of a whole wheat pizza dough is disgusting. But I've gone to a one third combo of whole wheat and two thirds unbleached conventional flour. Something interesting is that it takes forever to finish a slice. You chew, and chew, and chew, and chew, and the goodness is still there. It seems to take forever to finish chewing. By the time you finish a slice or two you're pretty darn full. I tend to eat another slice or two after that.

I make my own dough and have carefully calculated the calories in my 12" pie. An eight slice pie without any serious constraints on any ingredients comes in at about 800 calories. So two slices equals 200 calories. That's a damn good meal for only 200 calories. Even at 400 calories, for that amount of taste and goodness -- especially if loaded up with good things like 'shrooms and onion and a lot of spices -- can't be beat.

Anyway here's my list (enough for three 12" pies)
One cup whole wheat flour
Two cups unbleached conventional flour
One and one half cups water
A dash of sugar to feed the yeast
Two and a half teaspoons yeast

I throw it into our microwave which has a 100 degree 'Bake' feature and let the yeast fornicate in there for about half an hour. Then a quick spin with a dough hook on my conventional mixer. Let it sit out and rise for an hour or so, then refrigerate for about 36 hours.

Did I mention I'm kinda lazy?

Posted by: Forgot My Nic at March 18, 2018 04:47 PM (LOgQ4)

147 I didn't do any corned beef this year, but truth be told, I'd probably skip the dinner version, and go straight for leftovers in breakfast hash.

Posted by: Walter Freeman at March 18, 2018 04:49 PM (I/iGu)

148 The insidious invasion of Foreign Pizza with Wrong Toppings should be eradicated like a bacterial infection.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:49 PM (Ckg4U)

149 Speaking of Detroit, Michigan State is trying to lose against Syracuse in Detroit right now.

Posted by: Walter Freeman at March 18, 2018 04:50 PM (I/iGu)

150 So much to react to!

Via 313 in Austin makes an excellent Detroit-style pizza. Our favorite is the Carnivore. We buy a large and take half of it home. Heats up beautifully the next day. If you go, make it the grittier version in south Austin.

REDACTED, I used to live around the corner from Campisi's Egyptian Lounge in Dallas. Loved the crispy pizza and the dressing-doused salad. Still miss it all 30 years later.

Bacon grease: Some southern commedienne had a joke about a southern lady commenting on a newly married couple. "It'll never last. Why, she doesn't even save her bacon grease!"

Corned beef: A couple of weeks ago we found a full, prime packer's brisket for about $3/pound. There are only two of us, so I divided into thirds and made: (1) Texas-style smoked brisket; (2) corned beef for a boiled dinner; and (3) pastrami. All turned out great. The experts are right. Even with brisket, buy the best quality you can.

Posted by: Art Rondolet of Malmsey at March 18, 2018 04:50 PM (S+f+m)

151 thanx for the nod to detroit pizza. it is the best!!after being in chicago over several trips, chitown has nothing on detroit pie!! BTW: lets take a cheap cut of meat, boil the snot out of it with a bunch of veggies, and call it the "cornerstone" of the st pats celebration. really?

Posted by: Misguided Sailorguy at March 18, 2018 04:50 PM (Q5R7z)

152 128 What is 00 flour?
Posted by: Michael Bletzinger at March 18, 2018 04:37 PM (AHLTj)

Works for MI6 and has a license to kill.

Posted by: Insomniac - Nowhere Man at March 18, 2018 04:50 PM (NWiLs)

153 Wood fired pizza is for fags.

Much like Pineapple on pizza.

Posted by: Under Fire at March 18, 2018 04:52 PM (r9UYA)

154 and BBQ chicken pizza. Yackkkk.

Posted by: Under Fire at March 18, 2018 04:53 PM (r9UYA)

155 I like Detroit pizza. I tolerate Chicago deep-dish. I prefer New York thin-crust with spicy pepperoni.

I've made cheeseburger soup. Perhaps I'll try pizza soup next.

It can be done.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:53 PM (Ckg4U)

156 Sour patch kids?

I wonder if there's a good way of slightly liquifying those and using them as some sorta glaze for cheesecake.

Posted by: Walter Freeman at March 18, 2018 04:53 PM (I/iGu)

157 139 & 144. First time I went to Commiefornia Pizza Factory I damn near cried. No pepperoni. No pork sausage. Just fru-fru veggies and goat cheese. No. Thanks. I'll go to Pizza Hut or throw a Chef-Boyardee in the oven.

Posted by: olddog in mo at March 18, 2018 04:54 PM (Dhht7)

158 Holy crap! I thought that was bacon strips until I saw Detroit.

Posted by: Fritz at March 18, 2018 04:55 PM (bJ0w+)

159
Something else about homemade pizza making. I make my dough, let it sit in the frig side of the frig for 36 hours, then divide into thirds. Then bag it and put into freezer. When I want a pie in the afternoon I'll pull a frozen bag or two out and leave it on the counter.

At *just* the point when it's completely thawed, but still cold as hell, that's when I begin forming the crust. Cold dough, that's critical. It's super easy to work with and stretch when it's cold. Warm or hot dough? Forget it. You don't even want to try.

Posted by: Forgot My Nic at March 18, 2018 04:55 PM (LOgQ4)

160 In Mass. they serve hamburger pizza. Browned ground beef sprinkled over the top of the pie. It's for fags as well.

Posted by: Under Fire at March 18, 2018 04:57 PM (r9UYA)

161 "Sour patch kids?
I wonder if there's a good way of slightly liquifying those and using them as some sorta glaze for cheesecake.
"
-Posted by: Walter Freeman at March 18, 2018 04:53 PM (I/iGu)

There is. Dissolve them into a simple syrup of 50/50 sugar and water. You'll have to pay attention, though. Candy/sugar goes from melted to inedible carbon in a real hurry.

....slow simmer, watchful eye.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:57 PM (Ckg4U)

162 I agree whole wheat in pizza is bad, my wife use to make pizza dough very often but has gotten into this whole everything kick so glad she doesn't make it often anymore.

Posted by: Skip at March 18, 2018 04:58 PM (aC6Sd)

163 Thanks wds. I did mine on high for 6 hours. Maybe should have gone with the low and slow.

Posted by: cfo mom at March 18, 2018 05:00 PM (RfzVr)

164 Denver Elementary School Replaces Detention With Yoga -WZ

Maybe they should feed them pineapple pizza too.

Posted by: Under Fire at March 18, 2018 05:02 PM (r9UYA)

165 I never been to a California pizza and as I don't want fruit on it its just as well

Posted by: Skip at March 18, 2018 05:02 PM (aC6Sd)

166 @161: "....slow simmer, watchful eye."

I was thinking a rough chop in a food processor then combining with a hot gelatin. Trick being not reducing down into a consistent gel, but keeping some of the texture.

Posted by: Walter Freeman at March 18, 2018 05:02 PM (I/iGu)

167 I went to a Greek restaurant and ordered a pizza once. The fucking cockroaches instantaneously knew when the food was served because they scaled the wall and maneuvered themselves into a position to drop down on the pie like fucking paratroopers. They must have been Sicilian roaches.

Posted by: Fritz at March 18, 2018 05:03 PM (bJ0w+)

168 I want yeasty pizza dough. I'm not eating pizza because I am on a diet. I'm eating pizza because I want pizza.

The first thing about pizza is the dough.

...then the sauce.

...then the toppings.

For those of you who don't eat the "crust"-?

You are bad people. You need to hie thine self to a Progressive website and languish in your sin.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 05:03 PM (Ckg4U)

169 @160: "Browned ground beef sprinkled over the top of the pie. It's for fags as well."

Sorry, but I disagree. Chicken on pizza seems way more gay than hamburger.

Posted by: Walter Freeman at March 18, 2018 05:03 PM (I/iGu)

170 "I was thinking a rough chop in a food processor then combining with a hot gelatin. Trick being not reducing down into a consistent gel, but keeping some of the texture."
-Posted by: Walter Freeman at March 18, 2018 05:02 PM (I/iGu)

I think you're right. Gelatin would accept the processed candy even better than a simple syrup.

Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 05:04 PM (Ckg4U)

171 Runner up is Phil's on Varick St.

Posted by: Kreplach at March 18, 2018 04:14 PM (UfMVm)

Pizza Town on Rte. 46 in Clifton(?) NJ.

Posted by: CharlieBrown'sDildo at March 18, 2018 05:07 PM (wYseH)

172 Funniest thing the other day was driving on the main line and wife called or I called, was passing a place called ' Skinny Pizza' and right away asked her would you eat at a place called that? Had to explain why I asked.

Posted by: Skip at March 18, 2018 05:08 PM (aC6Sd)

173 I agree whole wheat in pizza is bad, my wife use to make pizza dough very often but has gotten into this whole everything kick so glad she doesn't make it often anymore.

Posted by: Skip at March 18, 2018 04:58 PM


Yeah, it's the percentage that's critical. Some is good, too much is downright nasty.

Maybe you can convince her to compromise. When it comes to glycemic index, there's not a huge difference between the two flours. I've even read that on the glycemic index whole wheat bread is higher then regular old table sugar.

Pizza, especially commercial deserves its bad rap. Homemade, especially for guys who burn a lot of energy every day, can be a 'tweener' meal. Somewhere good, somewhere not so. It should taste good.

Posted by: Forgot My Nic at March 18, 2018 05:10 PM (LOgQ4)

174 https://www.skinnypizza.com
Thin crust from New York ( its in Paoli Pa) with all your vegetable toppings.

No thanks

Posted by: Skip at March 18, 2018 05:10 PM (aC6Sd)

175 The Obama curse strikes again.

Mr. WDS's Spartans go down

Posted by: westminsterdogshow........GNAMM ette at March 18, 2018 05:11 PM (mMeIQ)

176 Written a few times best homemade pizza dough recipe I ever had had beer ( lager) in it.

Posted by: Skip at March 18, 2018 05:12 PM (aC6Sd)

177 I like thin crust pizza.

That is all I have to say about that.

Posted by: ALH at March 18, 2018 05:12 PM (7XQIP)

178 "The Chicago version is clearly tomato pie. Fun to eat, but don't call it pizza."

PISTOLS AT DAWN, SIR!

Posted by: Vanya at March 18, 2018 05:12 PM (Gw5QE)

179 175 The Obama curse strikes again.

Mr. WDS's Spartans go down
Posted by: westminsterdogshow........GNAMM ette at March 18, 2018 05:11 PM (mMeIQ)

My bracket's busted!

Posted by: Surfperch at March 18, 2018 05:12 PM (H+7tw)

180 if you're going to eat "thin crust pizza", save a bunch of $$$ and just put tomato sauce and cheese on cardboard*, then heat.

it will have the same mouth feel.

*or 1/8 inch plywood

Posted by: redc1c4 at March 18, 2018 05:13 PM (XnXLV)

181 Last five minutes, Spartans never drove the ball.

They've been watching too much NBA. Nothing but nibbling beyond the three point line, short floating passes inside, and kicking back out for long shots.

Ugly, ugly, and they deserved to lose.

Posted by: Walter Freeman at March 18, 2018 05:13 PM (I/iGu)

182 @176: "Written a few times best homemade pizza dough recipe I ever had had beer (lager) in it."

Some of the best no knead overnight bread recipes use beer too.

Posted by: Walter Freeman at March 18, 2018 05:14 PM (I/iGu)

183 Just was discussing Skinny Pizza place with wife, she was" veggies, chicken, sauce and cheese? Sounds like a whole meal".
I reply "Except you would be looking for something else to eat"

Posted by: Skip at March 18, 2018 05:18 PM (aC6Sd)

184 Soooo many empty seats in these round of 32 games.

Posted by: Walter Freeman at March 18, 2018 05:18 PM (I/iGu)

185 Everyone bracket got busted the other night I take it.

Posted by: Skip at March 18, 2018 05:19 PM (aC6Sd)

186 Samantha Powers walked back her vailed threat " You don't want to make John Brennan angry" to " Well , you shouldn't make John Brennan mad because he yells alot"

Posted by: Skip at March 18, 2018 05:22 PM (aC6Sd)

187 This is definitely a pizza. The Chicago version is clearly tomato pie. Fun to eat, but don't call it pizza.

There's Chicago Deep Dish and there's Chicago Thin Crust Pizza. Chicago Thin Crust is where it's at. The best, in my opinion, is Palermo's on 63rd Street with the sweet sauce.

Whenever I am home visiting family, I always get some Palermo's Thin Crust. And then make sure to get an XL to take home to Michigan with me. Since the thin crust pizza here in SE Michigan is terrible. Closest they have is PizzaPapalis, but it's not the same.

THIS is Chicago thin crust pizza: http://bit.ly/2tXzxLL

Pause at the 2:24 mark. Cue my impersonation of the Homer Simpson drool...

Posted by: Clyde Shelton at March 18, 2018 05:22 PM (7A4qQ)

188 @187: "Chicago Thin Crust is where it's at."

No. Just no.

Posted by: Walter Freeman at March 18, 2018 05:23 PM (I/iGu)

189 Ok time to go make a cheesesteak

Posted by: Skip at March 18, 2018 05:23 PM (aC6Sd)

190 Chicago Thin Crust is delicious. I hate thick crust pizza.

Posted by: Donna&&&&&&V at March 18, 2018 05:24 PM (P8951)

191 Walter.....yes I agree. However, I'd rather blame Obama

Posted by: westminsterdogshow........GNAMM ette at March 18, 2018 05:24 PM (mMeIQ)

192 pizza is racist

Posted by: son-of-ceviche at March 18, 2018 05:25 PM (5A+EM)

193 176 Written a few times best homemade pizza dough recipe I ever had had beer ( lager) in it.
Posted by: Skip at March 18, 2018 05:12 PM (aC6Sd)

Even though you are a evil whiteman, I'm in. But don't think this gives you license to steer me in any other way.



Asshole

Posted by: Cankles at March 18, 2018 05:25 PM (VWsDy)

194 @190: "Chicago Thin Crust is delicious."

Sure, but Chicago doesn't get to claim both deep dish and thin crus varieties. They get one or the other, and I doubt there's any real difference between Chicago's "thin crust" and everyone else's.

Posted by: Walter Freeman at March 18, 2018 05:26 PM (I/iGu)

195 Posted by: Skip at March 18, 2018 05:19 PM (aC6Sd)

Like a virgin on Prom night.

Posted by: Typical disgusting Moron at March 18, 2018 05:27 PM (wYseH)

196 @171

That pizza is good, not as good as the Pizza at Denville pizza in Denville NJ.

The best pizza in NJ was to be had at Pizzaland which is on Bellville Tpke in Kearny.

Sadly the proprietor died a few years ago and his heirs sold the business and the name but the pizza is now shit as it's not made by Al anymore.

Posted by: Kreplach at March 18, 2018 05:28 PM (UfMVm)

197 Thanks for the bacon grease info, all doubt removed. I never really trust what I read about how long to keep foodstuffs.

I am now hungry for pizza. And beer. Start Paleo tomorrow because of boyfriend.

I roasted cabbage, potatoes, onions, carrots, and parsnips in the oven yesterday. I had last-minute company, so couldn't find a brisket. So I asked the deli dude to cut me some slabs of the corn beef he had, threw the fattier bits in the vegetable pan, added two cups of water and five tablespoons of horseradish and boom! Microwaved the deli corn beef and no one knew.

I don't know about best pizza, but I grew up eating thin crust made by two foxy brothers who tossed the dough in the air and everything. Made it taste better, they said.

Came downstate and got to liking Detroit style, particularly the Green Lantern Pizza in Madison Heights and Shield's in Troy.

Posted by: NaughtyPine at March 18, 2018 05:29 PM (G8B7r)

198 151 thanx for the nod to detroit pizza. it is the best!!after being in chicago over several trips, chitown has nothing on detroit pie!!

Posted by: Misguided Sailorguy at March 18, 2018 04:50 PM

Um, NO. Just no.

Forget "Chicago Deep Dish". Chicago Thin Crust Pizza IS pizza. Period.

I'm from Chicago, born and raised on the South Side. Some of the best Chicago Thin Crust can be found there:

Home Run Inn on Archer
Palermo's on 63rd Street
Vito and Nick's on 85th and Pulaski

Go order your favorite thin crust pizza at any of those places and you will fall in love.

On the flip side, I have lived in the Detroit area since I graduated Purdue in 1999. The "best" Detroit pizza is supposedly Buddy's "Detroit style". It's good, for what it is: pan pizza. But it does not come close to being as good as any Chicago-style thin crust in the Chicago area.

Posted by: Clyde Shelton at March 18, 2018 05:29 PM (7A4qQ)

199 Soooo many empty seats in these round of 32 games.
Posted by: Walter Freeman at March 18, 2018 05:18 PM (I/iGu)

I think the kneelers have blown up all of sports.

Posted by: golfman at March 18, 2018 05:30 PM (48QDY)

200 @198: "Home Run Inn on Archer"

Now, see, there, I can agree, but I don't think Home Run Inn is traditional thin crust. It's much more like a layered filo dough than old school bread crust.

Posted by: Walter Freeman at March 18, 2018 05:31 PM (I/iGu)

201 Posted by: Forgot My Nic at March 18, 2018 04:26

Agree, must have mushrooms on pizza. Is there an Aldi's near you. Mushrooms for $.59 here, sodium was 240, so not as bad as the wife's $.70 at 500.

Posted by: Farmer at March 18, 2018 05:33 PM (yJ1e6)

202 I am a pizza slut, I'll try any kind and love most of them. Love both NYC and Chicago pizza. Maybe this is why I will happily chow down on Hawaiian pizza, truly one of the best pizzas. *grins evilly*

We have an artisan pizza place here that does creative pies featuring Utah grown meats and produce. One of my fave pies they do has a sweet kick to it. Fresh mozzarella, Prosciutto Creminelli from a local butcher, huckleberries also grown locally, thyme, chipotle peach syrup drizzled on top. It sounds crazy but it's amazing.

They also have a fancy version of Hawaiian pizza. Homemade BBQ sauce, house smoked pulled pork, fresh pineapple, roasted red peppers, and house pickled jalapenos.

Posted by: LizLem at March 18, 2018 05:34 PM (xhpxl)

203 190 Chicago Thin Crust is delicious. I hate thick crust pizza.

Posted by: Donna&&&&&&V at March 18, 2018 05:24 PM

Same here. Well, I guess I tolerate thick crust pizza. But I grew up eating the best thin crust pizza in the country in Chicago. So I will always consider "pan pizza" and "deep dish pizza" to be variations of real pizza: thin crust.

I have not had anything beat Palermo's on 63rd with the sweet sauce. There was a place we ordered from in Kansas City, MO when we were there to see the Bears-Chiefs game in 2015 (a super-exciting last second win by the Cutler-led Bears). Rosati's Pizza in Orland Park, KS. Excellent Chicago-style thin crust pizza.

Posted by: Clyde Shelton at March 18, 2018 05:36 PM (7A4qQ)

204 Napoli's here in Corsicana makes anything you want. My favorite is pepperoni, sausage, roasted garlic slices and anchovy. The put on so much cheese it takes two hands to hold a slice up to eat.

Posted by: Ben Had at March 18, 2018 05:36 PM (2JggE)

205 Posted by: Art Rondolet of Malmsey at March 18, 2018 04:50 PM (S+f+m)

I grew up in Yantis TX with the Grandparents. Would visit my dad in Dallas in the 60's. He would take me to Campisi's to hang out with the other "legit" criminals. Kept going until the SMU crowd took over. Moved away 25 years ago and I miss the Dallas and Houston food

Posted by: Cankles at March 18, 2018 05:37 PM (VWsDy)

206 @205: "... hang out with the other 'legit' criminals. "

All good family men, I assume.

Posted by: Walter Freeman at March 18, 2018 05:39 PM (I/iGu)

207 205 Posted by: Art Rondolet of Malmsey at March 18, 2018 04:50 PM (S+f+m)

Sorry, buddy, left my stupid Cankles sock on

Posted by: REDACTED at March 18, 2018 05:39 PM (VWsDy)

208 Samantha Powers walked back her vailed threat " You don't want to make John Brennan angry" to " Well , you shouldn't make John Brennan mad because he yells alot"


-

Which is utter BS.

Posted by: WitchDoktor, AKA VA GOP Sucks at March 18, 2018 05:39 PM (G8hDY)

209 Posted by: REDACTED at March 18, 2018 04:34

Are you in London now? We stayed in S Ken once and had a blast.

What did you used to post under? I remember a different nic posting about selling antiques in TX at like 15.

Posted by: Farmer at March 18, 2018 05:40 PM (yJ1e6)

210 206 @205: "... hang out with the other 'legit' criminals. "

All good family men, I assume.
Posted by: Walter Freeman at March 18, 2018 05:39 PM (I/iGu)

Even better than me

Posted by: REDACTED at March 18, 2018 05:40 PM (VWsDy)

211 I favor NY style pizza. We have a pizzeria in walking distance of our house, excellent.

But I've always loved Beau Jo's; discovered it when we moved to CO 20+ years ago. It's unique. Even been to the original one in Idaho Springs.

Posted by: Pug Mahon, Feeling kinda Irish at March 18, 2018 05:42 PM (Mkuv2)

212 Does Godfather's Pizza still exist. We used to have one here years ago. Their pizza was the first thick sliced pizza I experienced.

Posted by: olddog in mo at March 18, 2018 05:42 PM (Dhht7)

213 ...California Pizza Kitchen is a pox upon our house. An indelible stain upon our society. A permanent mark against our very way of life.

I make a call to all Honest Americans to set up a perimeter around every California Pizza Kitchen, so as to mortar it into demise.

Yeah... I'm going off the rails, but I am not alone. I can picture at least seven other Americans out of Three-Hundred-Twenty Million who will enact this Call to Action.

...maybe eight. -We just don't know.


Posted by: Slapweasel, (Cold1), (T) at March 18, 2018 04:42 PM (Ckg4U)




We must first ensure that the founders and all Executive Management are securely contained within one or more of their facilities, before shelling commences.

Local management can be forgiven, because, well, people need jobs.

Local restaurant employees are likely to volunteer to hump rounds from depot to the firing line.

And seriously, here's the pity of it all. CPK actually has a fairly good level of quality control in all respects, from ingredients to preparation to presentation.

But well prepared dreck, is still dreck, and New Age Pizza is a crime against all humanity.

Best pizza I've ever had?

Santarpio's Pizza. 111 Chelsea St., Boston, MA. Sawdust on the floor kind of place. True, hardwood charcoal fired brick oven.

And I can't be certain, but I get a strong vibe that the operation of the place is a "retirement plan" for bunches of local wiseguys.

Be NICE to your waitress, there.

The line waiting to get into the place ROUTINELY goes around the block.

Recommended BIGLY.



Jim
Sunk New Dawn
Galveston, TX




Posted by: Jim at March 18, 2018 05:42 PM (QzJWU)

214 My preferred purveyor of Detroit style pizza is Jet's. Local chain, lot of stores, reasonable prices, and plenty of sauce, cheese and toppings. I like it when the sauce starts to drip off the crust as you bite it. Not that impressed with Buddy's or Shields, a couple of other "name brands" in Detroit area. Never had Little Caesars deep dish since their round pizza isn't particularly noteworthy. Dominos, which started in Ann Arbor Michigan, doesn't offer Detroit style.

Posted by: George V at March 18, 2018 05:44 PM (LUHWu)

215 Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 04:36

Hey Eris! I think the trick is you have to add the veggies at the very end. I'm not a big fan of cabbage either, but w/ that meal a little on the plate that I add to potatos.

Posted by: Farmer at March 18, 2018 05:44 PM (yJ1e6)

216 Great, now I'm hungry for bacon pizza.

Posted by: qdpsteve at March 18, 2018 05:44 PM (eMKNe)

217 @216: "Great, now I'm hungry for bacon pizza."

The trick, I hear, is using bacon fat in the crust.

Posted by: Walter Freeman at March 18, 2018 05:45 PM (I/iGu)

218 They also have a fancy version of Hawaiian pizza. Homemade BBQ sauce, house smoked pulled pork, fresh pineapple, roasted red peppers, and house pickled jalapenos.

Posted by: LizLem at March 18, 2018 05:34 PM

There's a place I discovered last year here in SE Michigan called "What Up Dough". They make Chicago-style-ish pizza, but they go with the round cut, instead of the Chicago-style square cut. But it's a nice change from all the Detroit-style pizza places they have around here.

They have a variation on the Hawaiian called the "Mayan Hawaiian": Pepperoni, Bacon, jalapeno, banana pepper, green pepper, pineapple. Typical Hawaiian I am used to is just Ham, Pineapple and Bacon. This variation was really good.

I have tried a BBQ chicken pizza before and that was surprisingly good. Was at some place in Cleveland, OH, when we were there for a softball tournament a few years ago.

My favorite though is still simply a pepperoni, sausage and extra cheese.

Posted by: Clyde Shelton at March 18, 2018 05:46 PM (7A4qQ)

219 As for storing bacon fat, this is something I've only started in the past year, but my mom and grandma always had a mason jar of bacon fat in the fridge.

I have a jar in the fridge. I use it a lot, especially when frying up eggs. Recently I warmed it up and re-strained it. It keeps well. One gets kind of brainwashed by the "food going bad and killing you" mindset.

Posted by: Pug Mahon, Feeling kinda Irish at March 18, 2018 05:46 PM (Mkuv2)

220 I went to a Greek restaurant and ordered a pizza once. The fucking cockroaches instantaneously knew when the food was served because they scaled the wall and maneuvered themselves into a position to drop down on the pie like fucking paratroopers. They must have been Sicilian roaches.
Posted by: Fritz at March 18, 2018 05:03 PM

Don't worry, we won't charge you for the extra topping.

Posted by: scuzzy pizza places at March 18, 2018 05:46 PM (2NqXo)

221 Are you in London now? We stayed in S Ken once and had a blast.

What did you used to post under? I remember a different nic posting about selling antiques in TX at like 15.
Posted by: Farmer at March 18, 2018 05:40 PM (yJ1e6)

Same jackhole. I started selling antiques part time at Canton when I was 12. 1963. Full time at 15. I live in far western MA now. Go back to London once in a while. I retired a few years ago. South Ken was close to all the auctions and antique shops. I still miss TX, badly. I am still the farmboy
from Yantis. Redneck thru and thru

Posted by: REDACTED at March 18, 2018 05:47 PM (VWsDy)

222 Three words: Little Caesars Arena.

Posted by: Walter Freeman at March 18, 2018 04:35 PM (I/iGu)
Last Friday at 6 p.m. Little Caesars posted on its twitter account that if a 16 beat a 1 that night they would offer a free lunch-size pepperoni pizza and 20 oz pop on April 2 from 11:30 a.m.- 1 p.m. or while supplies lasted. One per family, of course, participating locations, yadda yadda.

The odds were in their favor...

Posted by: Vendette at March 18, 2018 05:47 PM (6/gU/)

223 Pizza is not normally something I cook at home but on the rare occasion, I use Classico's spinach florentine and cheese sauce .

Posted by: Ben Had at March 18, 2018 05:49 PM (2JggE)

224 St Louis style pizza is fantastic as well. Thin crust, sauce with some heat and a Romano/mozz blend. Place called Rigazzi's in STL Little Italy.

Posted by: Mr Aspirin Factory at March 18, 2018 05:49 PM (89T5c)

225 Next time I'll cook the meat in the oven and make decent potato and carrot sides. And to hell with boiled cabbage.


OK, I actually came to this thread to talk about this. This is the time of year when you can get a $20 corned beef for $5, which is something I just did.

I know that I can just boil the shit out of it with some cabbage and spices in the water and it will be good. It's corned beef, of course it will be good.

But what should I really do with it?

Posted by: Bandersnatch at March 18, 2018 05:49 PM (fuK7c)

226 @219: "Recently I warmed it up and re-strained it. It keeps well."

Gotta keep using it! Too many people store and forget and wonder why it's gone bad. Honestly, if you've got a bacon fat reserve, then at the very least, you should be making a batch of homemade french fries once a month.

Posted by: Walter Freeman at March 18, 2018 05:49 PM (I/iGu)

227 @224: "STL Little Italy."

Don't get me started.

Posted by: Walter Freeman at March 18, 2018 05:50 PM (I/iGu)

228
Just in case lurker wants to know about dough forming, here's how I do it... I grab an old 12" dinner plate, and cover it with a fairly decent covering of flour. Drop my very cold dough ball in the middle. Begin rounding it out, flipping it often and making sure there's plenty of flour down. Might pick it up and give it stretch or two once it's throughly non-tacky just to stretch out to 12" mark.

I have a sheet of parchment paper waiting, lightly covered with stone ground corn meal (incredibly cheap, btw). But oh-so-good. Once the dough is pretty close to the right size I drop it on the parchment. Because of the corn meal you can still correct any out of shapeliness to some degree. Then it's sauce with extra extra garlic, spices, mushrooms, cheese. Some people might spritz the dough with super high calorie olive oil. I won't judge. With pizza paddle I pick up the parchment and easily slide it off the paddle and into 420 degree preheated oven onto a rack. No fuss, no muss. Parchment has a burning point around 450 degrees so you have to stay under that with this method.

Around 11 to 15 minutes cooking time. I usually go by look of cheese -- slightly brown. And smell. Oh, that smell.

Posted by: Forgot My Nic at March 18, 2018 05:50 PM (LOgQ4)

229 I wanna try this place in Long Beach soon, although as noted above, it's kind of a "tomato pie" restaurant...

https://www.rancespizza.com/

Posted by: qdpsteve at March 18, 2018 05:52 PM (eMKNe)

230 St Louis style pizza is fantastic as well. Thin crust, sauce with some heat and a Romano/mozz blend. Place called Rigazzi's in STL Little Italy.

You mean 'The Hill.'

Posted by: Tray Gowdee at March 18, 2018 05:53 PM (oVJmc)

231 214 My preferred purveyor of Detroit style pizza is Jet's. Local chain, lot of stores, reasonable prices, and plenty of sauce, cheese and toppings. I like it when the sauce starts to drip off the crust as you bite it. Not that impressed with Buddy's or Shields, a couple of other "name brands" in Detroit area. Never had Little Caesars deep dish since their round pizza isn't particularly noteworthy. Dominos, which started in Ann Arbor Michigan, doesn't offer Detroit style.

Posted by: George V at March 18, 2018 05:44 PM

I am not a fan of Jets, Little Caesars or Dominos.

Other popular places in the area are Cottage Inn (thick crust is not bad), Papa John's (meh) and Hungry Howie's. PJ's and HH's are basically just like Pizza Hut and Dominos' style pizza.

A place that just recently opened up in my area that has pretty good thin crust pizza is Marconi's. Marconi peppers are really flavorful. It's not Chicago-style thin crust, but more like taking a Detroit-Style pan pizza and making it square thin crust, or taking a Papa John's style pizza and making it round thin crust. Nothing special, but much more flavorful than the bland chain places.

Posted by: Clyde Shelton at March 18, 2018 05:53 PM (7A4qQ)

232 @230: "You mean 'The Hill.'"

Don't get me started.

Posted by: Walter Freeman at March 18, 2018 05:53 PM (I/iGu)

233 But well prepared dreck, is still dreck, and New Age Pizza is a crime against all humanity.
Posted by: Jim at March 18, 2018 05:42 PM

We can thank Wolfgang Puck for starting that trend. Leave it to Californians to think arugula and goat cheese are better toppings than muzz and pepperoni.

Posted by: JuJuBee, just generally being shamey at March 18, 2018 05:54 PM (2NqXo)

234 While you folks hammer each other over the merits of pie made in different tribal domains, I'mma do another brisket and cabbage because I got just slim sliver of a tiny taste of a wee bite of the one made yesterday. Those young whippersnappers eat like fucking pigs.

Posted by: Fritz at March 18, 2018 05:54 PM (bJ0w+)

235 Yes. The Hill. The pizza was the size of a garbage can lid. Fantastic.

Posted by: Mr Aspirin Factory at March 18, 2018 05:54 PM (89T5c)

236 St. Louis style pizza has nothing to do with The Hill though.

Posted by: Walter Freeman at March 18, 2018 05:56 PM (I/iGu)

237 Just had a Wild Mike's pizza for cheat day lunch. Apparently, they use good ingredients. The crust is very unique...almost like a bit of tapioca flour is used. Overall, it's sweet and spicy and crunchy.

A nice frozen pizza.

Posted by: Chaos! At the White House at March 18, 2018 05:56 PM (DQC26)

238 Kinda/sorta food related... Los Alamitos is the town that hosts Mustards, my fave Chicago hot dog place:

"California town seeks exemption from sanctuary state status" (link to HotAir)

https://tinyurl.com/y9syxj8m

Posted by: qdpsteve at March 18, 2018 05:57 PM (eMKNe)

239 and wild mikes sells a frozen pizza the size of a garbage can lid too.

Posted by: Chaos! At the White House at March 18, 2018 05:57 PM (DQC26)

240 Hey, REDACTED. Did Campisi's have the tableside jukeboxes then? They still did last time I was there. I remember playing the B-52s Deadbeat Club and thinking it was kind of time-warpy.

Posted by: Art Rondolet of Malmsey at March 18, 2018 05:57 PM (S+f+m)

241 131 I'm going with Rory for the win
Posted by: REDACTED at March 18, 2018 10:23 AM (VWsDy)


I love this guy

Posted by: RORY at March 18, 2018 05:58 PM (VWsDy)

242 Chaos, Wild Mike's isn't bad.

I don't know what Nestle's doing to 'em, but I really enjoy the DiGiornio spicy chorizo pizza.

It really DOES taste like delivery! (Almost, anyway.)

Posted by: qdpsteve at March 18, 2018 05:58 PM (eMKNe)

243 225. Dry the brisket well. Dust liberally with 50/50 coarse ground black pepper and coriander. Then dust with mustard flour. Smoke that sumbitch low and slow for several hours.

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 06:00 PM (fA1SL)

244 St. Louis pizza, for better or worse, is mostly about the Provel cheese.

If you wanna learn about The Hill, then start with Amighetti's, and take home some sandwiches, split in half, broil at home, then go back a few weeks later, and wait in line on the sidewalk at one of the old family restaurants on Friday night.

It's not NYC, but it's something special.

Posted by: Walter Freeman at March 18, 2018 06:01 PM (I/iGu)

245 JuJuBee, yup.

Here in California all the rich kids rave about this place for pizza, but I can't find anything on their menu that sounds like a traditional slice.

OTOH, they do have octopus on the menu. Not a joke.

http://newportbeach.pizzeriamozza.com/menu/#lunch-dinner-menu

Posted by: qdpsteve at March 18, 2018 06:02 PM (eMKNe)

246 240 Hey, REDACTED. Did Campisi's have the tableside jukeboxes then? They still did last time I was there. I remember playing the B-52s Deadbeat Club and thinking it was kind of time-warpy.
Posted by: Art Rondolet of Malmsey at March 18, 2018 05:57 PM (S+f+m)

Pretty sure they all did at that time. My favorite drive in was Dairyette. Complete with table jukes. It's still there, I'll bet. My Dad lived on Tokalon by the Lake. East Dallas mafia. Dallas was a great town in the 70's and 80's. You could basically do anything you wanted to do.

Posted by: RORY at March 18, 2018 06:03 PM (VWsDy)

247 it comes in Chorizo? Generally, not a fan of DiG'orno but I know folks love it.

I liked Paul Newmans until they went whole grain for all their crusts.

There are a few fancy schmancy fro-pizzas I can stomach. But I usually get the thinnest crust I can find. Shoppers has a generic one that is pretty good, pretty good.

Posted by: Chaos! At the White House at March 18, 2018 06:03 PM (DQC26)

248 Nice picture of Trump's brain !!!!!!!!!!!!!!

Posted by: Mary Clogginstien from Brattleboro, VT at March 18, 2018 06:03 PM (qM84C)

249 what the fuck is a Smoothie King Center?

Posted by: Chaos! At the White House at March 18, 2018 06:04 PM (DQC26)

250 The best frozen pizza is often whatever might be on sale in any given week.

*taps his nose*

Posted by: Walter Freeman at March 18, 2018 06:04 PM (I/iGu)

251 Posted by: Art Rondolet of Malmsey at March 18, 2018 05:57 PM (S+f+m)

Sorry buddy, I keep leaving these stupid socks on

Posted by: REDACTED at March 18, 2018 06:05 PM (VWsDy)

252 RORY running away with the API. And all the media talks about is Tiger

Posted by: REDACTED at March 18, 2018 06:05 PM (VWsDy)

253 But what should I really do with it?

Posted by: Bandersnatch at March 18, 2018 05:49 PM (fuK7c)

Smoke it and call it pastrami.

Posted by: CharlieBrown'sDildo at March 18, 2018 06:05 PM (wYseH)

254 Chaos, yup. DiGiorno now has two spicy pizzas, chorizo/peppers and pepperoni/poblanos.

Shock of shocks, they really ARE spicy and tasty. (The chorizo is anyway, haven't had the other one in quite some time.)

Posted by: qdpsteve at March 18, 2018 06:06 PM (eMKNe)

255 Posted by: George V at March 18, 2018 05:44 PM

George cinque, c'mon man

Posted by: REDACTED at March 18, 2018 06:07 PM (VWsDy)

256 Who needs spicy frozen pizza when you can go full Wisconsin?

Brew Pub Lotzza Motzza Pizza!

Seasonal flavor: Meat Sticks (Slim Jim) and Cheeze Curds.

Posted by: Walter Freeman at March 18, 2018 06:08 PM (I/iGu)

257 Except for a few people, the AoSHQ bracket is like the US dollar. We're hosed, except for all the others.

Last dwarf standing kinda thing.

Posted by: NaCly Dog at March 18, 2018 06:09 PM (hyuyC)

258 244 St. Louis pizza, for better or worse, is mostly about the Provel cheese.

-------

I thought Provel was only at Imo's, which is kind of franchise-type pizza.

Posted by: olddog in mo at March 18, 2018 06:09 PM (Dhht7)

259 257 Except for a few people, the AoSHQ bracket is like the US dollar. We're hosed, except for all the others.

Last dwarf standing kinda thing.
Posted by: NaCly Dog at March 18, 2018 06:09 PM (hyuyC)

What's a bracket ??

Posted by: REDACTED at March 18, 2018 06:10 PM (VWsDy)

260 I wept he day Mama Celeste stopped making their supreme frozen pizza in the large size.

Posted by: Weasel at March 18, 2018 06:11 PM (MVjcR)

261 I've also been a little tempted to get me one of these babies. If when I leave California I end up in a small town without a lot of pizza places, I'll probably get one.

https://tinyurl.com/yd732px5

Posted by: qdpsteve at March 18, 2018 06:11 PM (eMKNe)

262 Papa Del's Pizza, Champaign, IL.

The best pizzarole in the world.

Pizza Express in the UK for any readers over the pond (who I'm sure are aware of how good it is).

Posted by: Big Fat Meanie at March 18, 2018 06:11 PM (Kwuag)

263 @258: "I thought Provel was only at Imo's, which is kind of franchise-type pizza."

It's all over the place in St. Louis, not just Imo's, and there's really no unique style of "St. Louis pizza" without Provel. It is what it is.

Posted by: Walter Freeman at March 18, 2018 06:11 PM (I/iGu)

264 The pizzas in Napoli Italy were sad. The US has polished up a lot of other culture's food.

Posted by: NaCly Dog at March 18, 2018 06:11 PM (hyuyC)

265 260 I wept he day Mama Celeste stopped making their supreme frozen pizza in the large size.
Posted by: Weasel at March 18, 2018 06:11 PM (MVjcR)

Yeah, I felt the same way about Trojans

Posted by: REDACTED at March 18, 2018 06:11 PM (VWsDy)

266 264 The pizzas in Napoli Italy were sad. The US has polished up a lot of other culture's food.
Posted by: NaCly Dog at March 18, 2018 06:11 PM (hyuyC)

The food in Italy is seriously overrated.

Posted by: REDACTED at March 18, 2018 06:13 PM (VWsDy)

267 >>>What's a bracket ??

Posted by: REDACTED<<<

Isn't this what Barack Obama uses to pick up dates at the regional basketball tourney? Dude is a smooth operator.

Posted by: Fritz at March 18, 2018 06:13 PM (bJ0w+)

268 REDACTED
The food in Italy is seriously overrated.

Sometimes, just like here. You have to know where to go for the good stuff.

Posted by: NaCly Dog at March 18, 2018 06:15 PM (hyuyC)

269 then, on the opposite end of teh fro-P spectrum are the true garbage pizzas. Fun, tasty, yet deplorable, irredeemable carb bombs.

The best: Totinos Party Pizzas. I think the crust is par-fried before being topped and frozen.

The various french bread affronts. I like Elios although apparently Stouffers is better. I used to swear by the microwave healthy choice things.

Posted by: Chaos! At the White House at March 18, 2018 06:15 PM (DQC26)

270 214, 231:

buddy's pizza originated the detroit style square, deep dish pizza. every variant (shield's, etc.) is a knock-off of them. they have around 6 restaurants now, but when i lived in the detroit area we would drive around 45 minutes to the original buddy's and pick up two - one for that night another, half-cooked, for later.

if you are ever in the detroit metro area, and want to try one go to buddy's, still the best by far!

Posted by: musical jolly chimp at March 18, 2018 06:15 PM (Pg+x7)

271 Southern guide to keeping bacon grease:

Step 1: pour into smaller container without transferring too many chunks

Step 2: put in refrigerator and use as needed

Posted by: Moron Robbie - Bama's Boot Stomping on the Face of College Football Forever at March 18, 2018 06:16 PM (ks6bw)

272 I feel like there should be a Baconman's Creed like the Rifleman's Creed that's all about reusing bacon grease.

Posted by: Walter Freeman at March 18, 2018 06:18 PM (I/iGu)

273 I work with a dude who eats pepperoni pizza hot pockets every week. Like a 13 year old kid. He's 66 years old. Damnedest thing I've ever seen.

Posted by: Fritz at March 18, 2018 06:19 PM (bJ0w+)

274 267 >>>What's a bracket ??

Posted by: REDACTED

Isn't this what Barack Obama uses to pick up dates at the regional basketball tourney? Dude is a smooth operator.
Posted by: Fritz at March 18, 2018 06:13 PM (bJ0w+)

I not allow my limited grey matter to be cluttered with Bammy's love life

Posted by: REDACTED at March 18, 2018 06:20 PM (VWsDy)

275 273 I work with a dude who eats pepperoni pizza hot pockets every week. Like a 13 year old kid. He's 66 years old. Damnedest thing I've ever seen.
Posted by: Fritz at March 18, 2018 06:19 PM (bJ0w+)


Don'r happen to have his number ??

Posted by: Acme Funeral Home at March 18, 2018 06:22 PM (VWsDy)

276 ... there's a tv show based in nyc called appropriately "the pizza show" that tries different pizza's, in nyc. but they've spread out and had shows in different cities, including naples and roma (very interesting as they've only enjoyed a resurgence in pizza in the past 30 years or so using quality ingredients).

they had an episode on detroit! and started, appropriately, at buddy's original location, accurately describing it as inventing the style and also, impressively, focusing on the crust, which is rathe light and not doughy (like many imitators).

Posted by: musical jolly chimp at March 18, 2018 06:22 PM (Pg+x7)

277 Great, now I'm hungry for bacon pizza.
Posted by: qdpsteve at March 18, 2018 05:44

Damn, reading some comments to Jules and we had to order a pizza. Got some cooked bacon in the fridge, think I'll add some to the pizza, thanks for the idea qdp.

Posted by: Farmer at March 18, 2018 06:22 PM (yJ1e6)

278 I've mentioned it before, but Aldi's take and bake pizzas are great for the price.

I suspect Trader Joe's has something similar, but I don't live near enough to say for sure.

Posted by: Moron Robbie - Bama's Boot Stomping on the Face of College Football Forever at March 18, 2018 06:22 PM (ks6bw)

279 My next door neighbor just brought over a half rack of St. Louis style ribs. Good amigo.

Posted by: Weasel at March 18, 2018 06:25 PM (MVjcR)

280 ... full disclosure: i know the owner of buddy's, the son of the original, and he's a great guy.

buddy's is, nevertheless, the best.

objectively speaking.

Posted by: musical jolly chimp at March 18, 2018 06:25 PM (Pg+x7)

281 Farmer, no problemo ;-)

I'll probably chop up some of my pre-cooked ready-to-eat bacon and throw it on my next DiGiorno's. Have one in the fridge ready to go.

I also discovered both Monin and Torani offer mint syrups, so now I can have shamrock shakes year 'round. Thank God for Amazon!

Posted by: qdpsteve at March 18, 2018 06:25 PM (eMKNe)

282 66 yr old dude will be way preserved with all that salt intake

Posted by: Skip at March 18, 2018 06:26 PM (aC6Sd)

283 I read Shep Smith likes the pizza at Comet Ping Pong Pizza in D.C. Is it any good?

Posted by: olddog in mo at March 18, 2018 06:26 PM (Dhht7)

284 I read Shep Smith likes the pizza at Comet Ping Pong Pizza in D.C. Is it any good?
Posted by: olddog in mo at March 18, 2018 06:26 PM (Dhht7)

Ummmmm.......No.

Posted by: Hairyback Guy at March 18, 2018 06:27 PM (EoRCO)

285 I read Shep Smith likes the pizza at Comet Ping Pong Pizza in D.C. Is it any good?
Posted by: olddog in mo


I hear they're heavy on the sausage...

Posted by: qdpsteve at March 18, 2018 06:27 PM (eMKNe)

286 268 REDACTED
The food in Italy is seriously overrated.

Sometimes, just like here. You have to know where to go for the good stuff.
Posted by: NaCly Dog at March 18, 2018 06:15 PM (hyuyC)

Beat meal I ever had was in Arezzo. Rabbit pasta. Went to Florence for vacation and got bored. Started buying antiques ( my profession) . Somebody told me they had a great flea market on the Square in Arezzo. Filled my Fiat Punto with fabulous stuff. Paid for my trip about 10 times over. Little did I know that countryside Italy was severely bubblewrap challenged.

Posted by: Acme Funeral Home at March 18, 2018 06:29 PM (VWsDy)

287 Posted by: NaCly Dog at March 18, 2018 06:15 PM (hyuyC)


Sorry buddy I left my stuoid sock on. Watching golf and drinking. Not a good time for communication

Posted by: REDACTED at March 18, 2018 06:30 PM (VWsDy)

288 Never having done it professionally I am getting better at tossing a pizza crust, its practice mostly.

Posted by: Skip at March 18, 2018 06:30 PM (aC6Sd)

289 Fun fact: in Hawaii, the fraction of people who order pineapple on pizza is the same as anywhere else: the small minority of people who are just bad at things in general.

Posted by: hogmartin at March 18, 2018 06:31 PM (y87Qq)

290 I love pineapple but think its gay on pizza.

Posted by: Weasel at March 18, 2018 06:32 PM (MVjcR)

291 Weasel, I feel the same way about coconut shrimp.

I love coconut. I love shrimp. But NOT together.

Posted by: qdpsteve at March 18, 2018 06:33 PM (eMKNe)

292 Samantha Powers walked back her vailed threat " You don't want to make John Brennan angry" to " Well , you shouldn't make John Brennan mad because he yells alot"

Posted by: Skip at March 18, 2018 05:22 PM (aC6Sd)



Intercourse both of them with a rusty chainsaw

Posted by: TheQuietMan at March 18, 2018 06:33 PM (SiINZ)

293 ::sigh:: I should be noting the high-sodium stuff you folks mention. I'm chronically hypo-natremic, so anything with disguised salt can help. (I don't like the taste of it, so perhaps part of my problem. Also don't eat much processed food.)

Posted by: empire1 at March 18, 2018 06:34 PM (LDCDQ)

294 I liked Paul Newman
.
Posted by: Chaos! At the White House at March 18, 2018 06:03 PM (DQC26)
-----------

Me too.

And I tried that bougie pizza crust recipe up there a couple days ago. Fail.

Posted by: bluebell at March 18, 2018 06:34 PM (oMtOd)

295 For those of you who don't like your gins junipery...

Try Damrak Gin.

It's a Dutch gin that's heavy on the citrus and very light on the juniper. BONUS! - it's distilled 5 times and super-smooth.

Good for martinis and excellent in a Gimlet, like so:

Gimlet

1.5 oz Damrak Gin

1 oz Rose's Lime Juice.

Shake with ice. Pour into cocktail glass. Drink!



I tried it in an Aviation even as we speak but I prefer more of a juniper presence in that cocktail.

Sad.


For those of your who like a big ole wallop of juniper in your gins,

give Big Gin a try.

Makes a delightful Negroni.

Posted by: naturalfake at March 18, 2018 06:34 PM (9q7Dl)

296 I read Shep Smith likes the pizza at Comet Ping Pong Pizza in D.C. Is it any good?

Name change might be in the works. There's a rumor that thanks to a recent bankruptcy the name 'Boys R Us©' will become available -- litigation free.

Posted by: Forgot My Nic at March 18, 2018 06:35 PM (LOgQ4)

297
I wept he day Mama Celeste stopped making their supreme frozen pizza in the large size.

Posted by: Weasel at March 18, 2018 06:11 PM (MVjcR)



Pity her choking on that ham sandwich

Posted by: TheQuietMan at March 18, 2018 06:35 PM (SiINZ)

298 Fun fact: in Hawaii, the fraction of people who
order pineapple on pizza is the same as anywhere else: the small
minority of people who are just bad at things in general.

Posted by: hogmartin at March 18, 2018 06:31 PM (y87Qq)




(I only eat pineapple if it's on a pizza.)

Posted by: Vendette at March 18, 2018 06:35 PM (6/gU/)

299 The downfall of our culture can be directly linked to the advent of stupid shit, in this case pineapple, on pizza.

Posted by: Weasel at March 18, 2018 06:35 PM (MVjcR)

300 I hear they're heavy on the sausage...
Posted by: qdpsteve at March 18, 2018 06:27 PM (eMKNe)

Saw Shep in the late 90's, NYC,, bitching some woman out cause she parked in his place. Near Christies east side location. Didn't even know who he was at the time. Knew WHAT he was, however

Posted by: REDACTED at March 18, 2018 06:36 PM (VWsDy)

301 Smoke it and call it pastrami.
Posted by: CharlieBrown'sDildo at March 18, 2018 06:05

That sounds intriguing. Don't have a smoker, can I do this w/ a grill, indirect heat and a lot of wood chips? Would applewood work or would that be funky? Come to think of I have some other wood, oak I think, would that be better?

Posted by: Farmer at March 18, 2018 06:36 PM (yJ1e6)

302 Pizza crust texture & flavor (outside of added spices or flavorings) basically has to do with the water or liquid used. So when making a homemade dough, please bear that in mind. If your tap water is hard, that crust ain't gonna be so tasty. And if you're into thin & crispy, you could end up with cardboard. For my taste, it's always crispy thin crust though - because if I wanted an italian stromboli open faced sandwich, I'd make or order one

Posted by: BebeDahl at March 18, 2018 06:36 PM (yNyJy)

303 pineapple on pizza was invented by a greek in ontario, iirc.

Posted by: musical jolly chimp at March 18, 2018 06:36 PM (Pg+x7)

304 Weasel, what about pineapple on a burger?

https://www.beefitswhatsfordinner.com/recipes/
recipe/947/sweet-hawaiian-mini-burgers

Posted by: olddog in mo at March 18, 2018 06:37 PM (Dhht7)

305 Some people think that hot honey is a good remedy for gunshot wounds, but that's only because they don't know about the ancient Roman trick of using bacon grease. You rub bacon grease and a little dirt into a wound and yer good to go.

Posted by: goon at March 18, 2018 06:37 PM (EaQ6/)

306 299 The downfall of our culture can be directly linked to the advent of stupid shit, in this case pineapple, on pizza.
Posted by: Weasel at March 18, 2018 06:35 PM (MVjcR)

I don't agree with you much but on this fact you're A++

Posted by: REDACTED at March 18, 2018 06:37 PM (VWsDy)

307 Posted by: naturalfake at March 18, 2018 06:34 PM (9q7Dl)

I'm in

Tired of Boodles

Posted by: REDACTED at March 18, 2018 06:39 PM (VWsDy)

308 (I only eat pineapple if it's on a pizza.)
Posted by: Vendette at March 18, 2018 06:35 PM (6/gU/)


You should, uh, not do that. Really. I try not to be judgmental about food choices, but aggg I have to draw the line there.

Posted by: hogmartin at March 18, 2018 06:39 PM (y87Qq)

309 My next door neighbor just brought over a half rack of St. Louis style ribs. Good amigo.
Posted by: Weasel at March 18, 2018 06:25 PM (MVjcR)


He was gathering intel for the next meeting.

Posted by: Bob the Bilderberg at March 18, 2018 06:39 PM (7oUUT)

310 My town, Monroe, has very few pizza options. I'm done (done, done!) with Dominos. Little Ceasars is...college fodder at best. We have a really good independent place called Sahara Pizza but it's like $30 for one pizza for for funemployed folks, not an option.

And now, we have a Garlic Jim's. Which was newish to me. So I ordered a Hawaiian.

And it was almost EXACTLY as if I'd bought a Papa Murphy take and bake pizza. Exactly. Maybe worse.

Sheesh.

What I wouldn't give for a Pizza Hut in delivery range.

Posted by: Mark Andrew Edwards at March 18, 2018 06:39 PM (xJa6I)

311 'Some people think that hot honey is a good remedy for gunshot wounds, but that's only because they don't know about the ancient Roman trick of using bacon grease.'

Some say the fall of the Roman Empire started with the banning of the AR-XV

Posted by: freaked at March 18, 2018 06:40 PM (UdKB7)

312 >>>I love coconut. I love shrimp. But NOT together.

Posted by: qdpsteve<<<

Whoa! Whoa! Where did this come from? Is this a really thing?

Pineapple = Gay= Coconut?

Posted by: Fritz at March 18, 2018 06:40 PM (bJ0w+)

313 Hot fruit & cheese are not a good combo.

Posted by: josephistan at March 18, 2018 06:40 PM (ANIFC)

314 303. The Leafs have much to answer for on the Day of the Rake.

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 06:40 PM (fA1SL)

315 Posted by: naturalfake

My favorite gin for an Aviation or Last Word is Brandon's.

Posted by: Aviator at March 18, 2018 06:41 PM (2cuLk)

316 Now, on the topic of whether we should show actual pictures of bacon, or whether we should be more sensitive to those unfortunate enough to have never had any bacon, and those vast populations that are forbidden from having any bacon, I have to say SHOW US YER TITS!

Posted by: goon at March 18, 2018 06:41 PM (EaQ6/)

317 Somebody mentioned Macroni's pizza in MI, and I haven't ever heard of that before. Is it only in the Detroit area or any where north up here near Keego Harbor?

Posted by: BebeDahl at March 18, 2018 06:41 PM (yNyJy)

318 One thing more, pizza-related.

What works best for me is: sauce on the dough, then mozz cheese, then the toppings, then another layer of cheese.

The cheese on top of the the 'za seems to make the toppings taste better to me.

Posted by: Mark Andrew Edwards at March 18, 2018 06:41 PM (xJa6I)

319 I read Shep Smith likes the pizza at Comet Ping Pong Pizza in D.C. Is it any good?

Posted by: olddog in mo at March 18, 2018 06:26 PM (Dhht7)


From what I understand, it's not as good as it was with its opening chef, but it keeps going. It gets occasional national media attention when its appearance on Diners, Drive-Ins, and Dives is rerun, and then there was the incident in late 2016. Otherwise I don't think it's a destination place for many in the DC area unless you're determined or you live nearby.

Posted by: Vendette at March 18, 2018 06:42 PM (6/gU/)

320 St. Paddy's Day plus one dinner is corned beef, potatoes, carrots, and cabbage in the Crock Pot. Throw it in before breakfast, do yard work all day, then gorge.

Posted by: PabloD at March 18, 2018 06:42 PM (P5MdX)

321 I needed a laugh and this gave it to me in spades

http://thisainthell.us/blog/?p=78330

Posted by: Anna Puma (HQCaR) at March 18, 2018 06:42 PM (c/bEf)

322 That sounds intriguing. Don't have a smoker, can I do this w/ a grill, indirect heat and a lot of wood chips?
Posted by: Farmer at March 18, 2018 06:36 PM (yJ1e6)


Smoking takes surprisingly little smoke, it's more about temperature control. If there's a good reliable way to do a pastrami on a grill, it'll probably have an article at

https://amazingribs.com

Posted by: hogmartin at March 18, 2018 06:42 PM (y87Qq)

323 They do say pineapple is good for men who expect female companionship of an oral nature.

Posted by: Walter Freeman at March 18, 2018 06:42 PM (I/iGu)

324 Never have anything to do with someone who would dispose of bacon grease or have pineapple on a pizza

Posted by: REDACTED at March 18, 2018 06:43 PM (VWsDy)

325 Best best pizza in the known universe is in Austin, TX-

"Conan's Pizza".

It's Chicago style and has perfect sauce, perfect cheese, perfect crust (regular or whole wheat) and fresh delicious ingredients.

Try the Savage. (when I was in college it was known as the Savage and Barbaric Cosmic Pie)

Their Veggie version and Meaters are delightful as well.
Plus- a great thin crust Pesto Pizza, Cheeseburger Pizza, and "Don't Choke Art' Pizza.

If in Austin, give it a try.

They also have the best Mexican food ITKU at "Fonda San Miguel".

Definitely give them a whirl as well.

Posted by: naturalfake at March 18, 2018 06:44 PM (9q7Dl)

326 Pineapple and bacon go together perfectly. Same as it ever was ... bacon get's along with everything ... except religion!

Posted by: goon at March 18, 2018 06:44 PM (EaQ6/)

327 Fritz, I'll leave it to others whether coconut is "gay" or not.

I just don't like it on my pizza, or my shrimp. ;-)
I DO like it in an Almond Joy candy bar, however.

Posted by: qdpsteve at March 18, 2018 06:44 PM (eMKNe)

328 Anyone use the store bought crusts like Mama Mary's?

Posted by: Hairyback Guy at March 18, 2018 06:45 PM (EoRCO)

329 I have to say in defense of pineapple...if you have it fresh in Hawaii, you'll wonder what the heck you've been eating all those years before.

Sweet and delicious.

I still remember my last Maui trip, fresh pineapple, fresh fish and rich spilt tail.

Posted by: Mark Andrew Edwards at March 18, 2018 06:45 PM (xJa6I)

330 UNC looks like they gave up

Posted by: Nevergiveup at March 18, 2018 06:45 PM (SjImc)

331 Is it only in the Detroit area or any where north up here near Keego Harbor?
Posted by: BebeDahl at March 18, 2018 06:41 PM (yNyJy)


Only places I've seen Marconi's are Detroit*

* "Detroit" meaning "Wayne/Oakland County", of course.

Posted by: hogmartin at March 18, 2018 06:45 PM (y87Qq)

332 Posted by: REDACTED at March 18, 2018 06:43 PM (VWsDy)

I save my bacon grease make my fried green tomatoes. Good Lord, I can't wait for tomato season!

Posted by: Jewells45 at March 18, 2018 06:46 PM (dUJdY)

333 There's a bar in Huntington Beach called Johnny's, that offers pizza made in a "secret pizzeria." They refuse to give out its address, claim the place doesn't even have a phone number, and have rules about when you can order it and how long it takes... but it's supposed to be fantastic.

Anyway, I'll probably try it one of these days.

Posted by: qdpsteve at March 18, 2018 06:46 PM (eMKNe)

334 I have to say in defense of pineapple...if you have it fresh in Hawaii, you'll wonder what the heck you've been eating all those years before.

Posted by: Mark Andrew Edwards at March 18, 2018 06:45 PM (xJa6I)


Yisssss... (also pineapples don't grow on trees and for some reason that surprises people).

Try Roselani brand haupia (coconut custard) ice cream next time you're out there, it's amazing.

Posted by: hogmartin at March 18, 2018 06:48 PM (y87Qq)

335 I buy store-made pie crusts. Does that count? The secret, as usual is not the crust, its the filling ... and the spray-can of whipped cream. Only a slacker can't eat a pie all by themselves. Butterscotch with about a cubic foot of whipped cream can't be beat!

Posted by: goon at March 18, 2018 06:48 PM (EaQ6/)

336 "Some of the best Chicago Thin Crust can be found there:

Home Run Inn on Archer
Palermo's on 63rd Street
Vito and Nick's on 85th and Pulaski

Go order your favorite thin crust pizza at any of those places and you will fall in love. "


And....if you like these, get thee to Wells Brothers in Racine Wisconsin, which does Chicago tavern style pizza even better. (It pains me as a Chicagoan to admit it)

Posted by: Bigsmith at March 18, 2018 06:48 PM (gZcdQ)

337 @333: "Anyway, I'll probably try it one of these days."

Sounds like something that gets delivered by a submissive member of a sex cult though.

Posted by: Walter Freeman at March 18, 2018 06:48 PM (I/iGu)

338 Not that there's anything wrong with that.

Posted by: Walter Freeman at March 18, 2018 06:49 PM (I/iGu)

339 * "Detroit" meaning "Wayne/Oakland County", of course.
Posted by: hogmartin at March 18, 2018 06:45 PM (y87Qq)
------
Thanks I'll check it out next time I'm down that way.

Posted by: BebeDahl at March 18, 2018 06:49 PM (yNyJy)

340 Tanfoglio Witness polymer 9mm....$265 at Sportsman Guide.

I...I can't even.

Want. So much.

But don't need.

Seriously, though...crazy price.

Posted by: Mark Andrew Edwards at March 18, 2018 06:49 PM (xJa6I)

341 UNC looks like they gave up

Posted by: Nevergiveup at March 18, 2018 06:45 PM (SjImc)


If this holds and Texas A and M wins, 3 out of the 4 teams Obama had making it to the Final Four won't make it to the Sweet 16 (he had Virginia playing Michigan State in the final, with MSU winning it all). Kansas made it in.

Posted by: Vendette at March 18, 2018 06:49 PM (6/gU/)

342 332. Pickled green tomatoes > fried.

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 06:50 PM (fA1SL)

343 Walter, yeah I agree.

"Hi, I'd like to order a pizza..."
"What's the password?"
:-P

Posted by: qdpsteve at March 18, 2018 06:50 PM (eMKNe)

344 I wonder if you could freeze casu marzu pizza.

Posted by: Sardinia at March 18, 2018 06:50 PM (Pby3z)

345 Walter, here's the info at the bar's blog.

"When we run outta dough, we close!"

https://johnnyssaloonhb.wordpress.com/2017/10/30/pizza-information/

Posted by: qdpsteve at March 18, 2018 06:51 PM (eMKNe)

346 @hogmartin

Ooh, will do. Is it available on all the Islands?

Thanks man.

Posted by: Mark Andrew Edwards at March 18, 2018 06:51 PM (xJa6I)

347 321 Anna that does warm the heart

Posted by: Skip at March 18, 2018 06:51 PM (aC6Sd)

348 Pickled green tomatoes > fried.

Uh.. no. Fresh of the vine, green tomatoes, sliced thick. Dipped in egg then cornmeal and fried in bacon grease. Total Heaven.

Posted by: Jewells45 at March 18, 2018 06:51 PM (dUJdY)

349 Fidelio Pizzeria!

Posted by: Walter Freeman at March 18, 2018 06:52 PM (I/iGu)

350 333 There's a bar in Huntington Beach called Johnny's, that offers pizza made in a "secret pizzeria." They refuse to give out its address, claim the place doesn't even have a phone number, and have rules about when you can order it and how long it takes... but it's supposed to be fantastic.

Uh huh, that doesn't seem even the tiniest bit suspicious. Just out of idle curiosity, does there happen to be a Domino's on the same block that shares a back alley?

Posted by: Bob the Bilderberg at March 18, 2018 06:52 PM (7oUUT)

351 348. Perhaps I've never jad them done properly. By me, we always pickled green tomatoes. Nom!

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 06:53 PM (fA1SL)

352 There is a pretty good Chicago-style pizza joint in Vegas, downtown at the 4 Queens. GREAT root beer too, for crazy folks like me that don't drink much.

Posted by: Mark Andrew Edwards at March 18, 2018 06:53 PM (xJa6I)

353 Bob, LOL.
"You ask too many questions! No pizza for you!! Come back one year!!" ;-)

Posted by: qdpsteve at March 18, 2018 06:53 PM (eMKNe)

354 I didn't know about Barack's picks *spit*, but I had Michigan pegged to go all the way from that #3 seed position. Syracuse said no! My fallback position is going to be Xavier. I know, I know, suicide missions run in my family.

Posted by: goon at March 18, 2018 06:54 PM (EaQ6/)

355 I don't agree with you much...
-------
Unpossible.

Posted by: Weasel at March 18, 2018 06:54 PM (MVjcR)

356 Mark, I like the homemade root beer at BJs.

Posted by: qdpsteve at March 18, 2018 06:54 PM (eMKNe)

357 Uncle Palp.. you ever make it my way I will cook you up a batch of fried green tomatoes that you will never forget.

Posted by: Jewells45 at March 18, 2018 06:55 PM (dUJdY)

358 Ooh, will do. Is it available on all the Islands?
Posted by: Mark Andrew Edwards at March 18, 2018 06:51 PM (xJa6I)


It started on Maui and you can get it on Oahu... beyond that you're on your own, but it's probably everywhere. Haupia is pretty common everywhere, so even if you can't get Roselani you can probably get a local version.

Posted by: hogmartin at March 18, 2018 06:55 PM (y87Qq)

359 Mark, I like the homemade root beer at BJs.

Hanging curve ball...

Posted by: Bob the Bilderberg at March 18, 2018 06:55 PM (7oUUT)

360 Posted by: hogmartin at March 18, 2018 06:42

Thanks hogmartin.

Posted by: Farmer at March 18, 2018 06:55 PM (yJ1e6)

361
If this holds and Texas A and M wins, 3 out of the 4 teams Obama had making it to the Final Four won't make it to the Sweet 16 (he had Virginia playing Michigan State in the final, with MSU winning it all). Kansas made it in.

Posted by: Vendette at March 18, 2018 06:49 PM (6/gU/)




Barry O: Obviously the NCAA tournament is racist

Posted by: TheQuietMan at March 18, 2018 06:55 PM (SiINZ)

362 357. In fairness, we pickled everything. Hell, when garlic goes on sale, I've been known to buy a yuuge bag to pickle. Because that's just what we do.

Posted by: Your Decidedly Devious Uncle Palpatine, 501st Kremlin Jewbot Gvardii at March 18, 2018 06:56 PM (fA1SL)

363 Bob, the place is called BJs (the chain) and they have homemade root beer. I don't know how else to put it without violating the phrasing rules... ;-)

Posted by: qdpsteve at March 18, 2018 06:56 PM (eMKNe)

364 Homemade root beer is evidence of good people.

Posted by: Walter Freeman at March 18, 2018 06:57 PM (I/iGu)

365 356 Mark, I like the homemade root beer at BJs.
Posted by: qdpsteve at March 18, 2018 06:54 PM (eMKNe)

Oh yeah? Hm, there's one in Redmond. I'll check them out.

Posted by: Mark Andrew Edwards at March 18, 2018 06:58 PM (xJa6I)

366 Anyone use the store bought crusts like Mama Mary's?

Posted by: Hairyback Guy at March 18, 2018 06:45

-------

I tried Boboli's from Schnuck's (local supermarket.) Not. Good.

Posted by: olddog in mo at March 18, 2018 06:58 PM (Dhht7)

367 Schuncks!

Posted by: Walter Freeman at March 18, 2018 06:59 PM (I/iGu)

368 Wonder if we'll get another bonus movie thread this weekend... :-)

Posted by: qdpsteve at March 18, 2018 06:59 PM (eMKNe)

369 Mark, I think you'll be pleasantly surprised. :-)

olddog, agreed. Talk about disappointing.

Posted by: qdpsteve at March 18, 2018 06:59 PM (eMKNe)

370 Bob, the place is called BJs (the chain) and they have homemade root beer. I don't know how else to put it without violating the phrasing rules... ;-)
Posted by: qdpsteve at March 18, 2018 06:56 PM (eMKNe)


'S good. We're 360+ comments into a thead about pizza and waiting for the gun thread like dogs hearing the crinkle of a cheese wrapper. Minds are wander.

Posted by: Bob the Bilderberg at March 18, 2018 07:00 PM (7oUUT)

371 Carolina down 20 with less than five minutes left and the referees are doing video replays like they actually matter!

Posted by: Walter Freeman at March 18, 2018 07:01 PM (I/iGu)

372 Schuncks!

Posted by: Walter Freeman at March 18, 2018 06:59 PM (I/iGu)


They do good fish-frys during Lent.

Posted by: Vendette at March 18, 2018 07:02 PM (6/gU/)

373 Just wanted to announce that Copper & King's brandied maraschino cherries are the bomb. And they have stems! Luxardos are tasty but have no stems for gentlemen to tie with their tongues.

Posted by: All Hail Eris, Gamestress of Triskelion at March 18, 2018 07:02 PM (qJtVm)

374 Bob, fair enough.

Maybe a combo movie/gun thread? Gun movies? Dirty Harry comes to mind... ;-)

Posted by: qdpsteve at March 18, 2018 07:02 PM (eMKNe)

375 s/wamder/going to wander/

Posted by: Bob the Bilderberg at March 18, 2018 07:02 PM (7oUUT)

376 waiting for the gun thread like dogs hearing the crinkle of a cheese wrapper.
Posted by: Bob the Bilderberg at March 18, 2018 07:00 PM (7oUUT)


*perks up*

There's cheese?

Posted by: hogmartin at March 18, 2018 07:03 PM (y87Qq)

377 They told me there would be no regex in the comments.

Posted by: Walter Freeman at March 18, 2018 07:03 PM (I/iGu)

378 OMG.

Just saw a recipe at FB for "Irish Car Bomb Cake."

Posted by: qdpsteve at March 18, 2018 07:04 PM (eMKNe)

379 FWIW : I love fresh, sweet pineapple. I never order pizza with pineapple but I will eat it.
I saw a show on Netflix about pizza. A few minutes were taken up with how to eat it-morons straight up like, folded side to side, NY style, folded front to back, rolled up and a couple of other ways.
What are your preferences?
I'm not a big pizza eater.

Posted by: Northernlurker Worldwide Moron Tour at March 18, 2018 07:04 PM (nBr1j)

380 OT: Bladilocks has an article up on datechguy blog.

Posted by: Mark Andrew Edwards at March 18, 2018 07:06 PM (xJa6I)

381 This just in: Somebody told me that CNN is claiming Trump interfered with the RUSSIAN election to help get Trump's PUPPETMASTER, Putin, reelected!

*deep breath*

Posted by: Fritz at March 18, 2018 07:06 PM (bJ0w+)

382 What are your preferences?
I'm not a big pizza eater.
Posted by: Northernlurker Worldwide Moron Tour at March 18, 2018 07:04 PM (nBr1j)


Oh, knife and fork. And not like a cheap plastic set like poors have, one befitting a ruler of my august stature.

Posted by: Bill De Blasio at March 18, 2018 07:07 PM (y87Qq)

383 @373: "Luxardos are tasty but have no stems for gentlemen to tie with their tongues."

Gentleman? Really? Who knew!

Posted by: Walter Freeman at March 18, 2018 07:08 PM (I/iGu)

384 I tried Boboli's from Schnuck's (local supermarket.) Not. Good.
Posted by: olddog in mo at March 18, 2018 06:58 PM (Dhht7)

Yup....had a bitter aftertaste if I remember. I liked one called Mama Something or other. Cooked up nice and crisp and added to the pizza rather than taking from it.

Posted by: Hairyback Guy at March 18, 2018 07:09 PM (EoRCO)

385 OMG.

Just saw a recipe at FB for "Irish Car Bomb Cake."

Posted by: qdpsteve at March 18, 2018 07:04 PM (eMKNe)



I went to Ireland a few years ago with an Irish-American group. In a bar/pub a girl asked for an Irish car bomb. The bar tender looked at her and said, "A what?" Not a drink they have over there.

Posted by: TheQuietMan at March 18, 2018 07:09 PM (SiINZ)

386 I made a "pizza" with pineapple. Used pizza crust, shredded pork, pineapple, green peppers, and bbq sauce. Wouldn't really call it a "pizza" but it was very good and looked "pizza-ish."

Posted by: olddog in mo at March 18, 2018 07:09 PM (Dhht7)

387 Just pulled pork ribs off the smoker. Moistened the meat with a 5:1 ratio of low-sodium soy sauce and Irish whiskey (Jameson, not the good stuff), and then rubbed. Smoked with pecan.

Preliminary quality analysis of the 'cook's treat' (the removed 'flap' from the ribs) indicates two thumbs up.

Posted by: Duncanthrax at March 18, 2018 07:10 PM (DMUuz)

388 NOOD!!

Posted by: Bob the Bilderberg at March 18, 2018 07:12 PM (7oUUT)

389 317 Somebody mentioned Macroni's pizza in MI, and I haven't ever heard of that before. Is it only in the Detroit area or any where north up here near Keego Harbor?
Posted by: BebeDahl at March 18, 2018 06:41 PM

Why would you settle for pizza when you have more than one good Italian place?!? I would kill for lasagna in forno from Gino's right now!

Posted by: NaughtyPine at March 18, 2018 07:12 PM (G8B7r)

390 I have to say in defense of pineapple...if you have it fresh in Hawaii, you'll wonder what the heck you've been eating all those years before.

Posted by: Mark Andrew Edwards


I've had fresh pineapple in Hawaii twice and now I have a rule that I'll never eat pineapple again unless I'm in Hawaii.

I also have a rule that a sixteen hour flight is too much time to Dole out when the Caribbean is three hours away. So good bye pineapple.

Posted by: Forgot My Nic at March 18, 2018 07:13 PM (LOgQ4)

391 When I was young, I was very dogmatic about food (and frankly everything else. I was kind of a preachy dick).

I refused to drink Coca Cola, it HAD to be Pepsi. I HATED cheese. Etc...

Eventually, but not soon enough, I moderated. Let people enjoy what they want to eat, and let me enjoy what I like.

Which brings me to Vegans and Vegetarians. Now, I'll actually give a pass to people who are vegetarians for religious reasons. Or who have diet restricts due to crohn's disease or what have you. They have their reasons, live and let live.

But you put a Vegan in a pile of otherwise normal people and I swear you can NEVER go out to eat like a normal human ever again. Everything has to be 'just so'. I know I'm generalizing, I know I'm prone to it. But it seems like every damn Vegan I get in a car with needs to lecture me about how unhealthy I am, how righteous they are and how evil 'Big Ag' is.

Bleh. Pfui.

Posted by: Mark Andrew Edwards at March 18, 2018 07:14 PM (xJa6I)

392 wikipedia has an entry on "hawaiian pizza". sam panoupolis is credited as the inventor, adding pineapple to a pizza in his diner in chat hem, ontario, in 1962 to drum up business.

Posted by: musical jolly chimp at March 18, 2018 07:17 PM (Pg+x7)

393 Well first, ya' gotta have yer own parmesan cheese, not those chicken-shit little packages that you can get from the delivery guy or at the pickup store. Then, you've got to have your own hot chili pepper stuff ... but in this case the little packets are not too bad in a pinch. Then, you want to have a hot oven waiting. You stick that sucker in there for a couple of minutes, not much more, and then slide it out onto a nice round cookie sheet. Slice it immediately, while it is still bubbling hot, and don't even bother to read the warnings on the package that it will be like eating lava if you touch it, and just go ahead and do a wide-mouthed heavy-breathing bite. It'll put hair on yer chest!

Posted by: goon at March 18, 2018 07:17 PM (EaQ6/)

394 ... apparently the president of iceland has denounced pineapple on pizza and threatened to ban it, which caused an international incident.

Posted by: musical jolly chimp at March 18, 2018 07:18 PM (Pg+x7)

395 TQM, yeah, I can understand why an "Irish Car Bomb" wouldn't be a popular drink in Eire itself.

Mark, vegans are a good reason why it's always a good idea to have handy in your speeding car, a mechanism for ejecting unruly passengers.

"You KNOW that Big Meat is just trying to get you addicted--"
BOINGGGG!!!

Posted by: qdpsteve at March 18, 2018 07:20 PM (eMKNe)

396 I don't blame the guy for being bitter about pineapple. What's it been, maybe 50-60 million years since the last pineapple in Iceland died! Haters gonna hate. If things had worked out just a little differently, Iceland would still be a tropical paradise.

Posted by: goon at March 18, 2018 07:22 PM (EaQ6/)

397 TQM, yeah, I can understand why an "Irish Car Bomb" wouldn't be a popular drink in Eire itself.




I won't forget the look on the bartender's face. As she tried to explain it to him I leaned over to Miss Tone deaf and told her to stop and order something else

Posted by: TheQuietMan at March 18, 2018 07:23 PM (SiINZ)

398 Re: vegan

I had a crazy experience recently. Business meeting, guy took me and three other guys out to a local restaurant. We all ate, and the guy who carried us told us he was a vegan. Crazy level, too, fake leather shoes, soy milk, etc. The works.

And he paid for everyone's meals. Bacon cheeseburgers, steaks, chicken, etc.

It still seems weird to know I met a non-evangelical vegan.

Posted by: Moron Robbie - Bama's Boot Stomping on the Face of College Football Forever at March 18, 2018 07:23 PM (ks6bw)

399 chatham not chat hem. damn splchk.

Posted by: musical jolly chimp at March 18, 2018 07:24 PM (Pg+x7)

400 Moron Robbie, he's the kind of vegan I can respect, because he respects other people's choices.

Posted by: qdpsteve at March 18, 2018 07:26 PM (eMKNe)

401 Iceland hates pineapple on pizza, has fjords and hot springs that look like another fucking planet, eats rotten shark and drinks Brennevin like water, tried to make Internet porn illegal, and is populated by both real-life fairies and trolls and some of the most stunningly beautiful humans on earth.

If Iceland didn't exist, we'd have to invent it.

Posted by: hogmartin at March 18, 2018 07:27 PM (y87Qq)

402 I won't forget the look on the bartender's face.
As she tried to explain it to him I leaned over to Miss Tone deaf and
told her to stop and order something else

Posted by: TheQuietMan at March 18, 2018 07:23 PM (SiINZ)

I hope she listened to you.

Posted by: Vendette at March 18, 2018 07:29 PM (6/gU/)

403 BTW: I've had fresh pineapple in Africa and Mexico. The great fruit in The Philippines is mango, which I wouldn't have on pizza

Posted by: Northernlurker Worldwide Moron Tour at March 18, 2018 07:31 PM (nBr1j)

404 I hope she listened to you.

Posted by: Vendette at March 18, 2018 07:29 PM (6/gU/)




Yeah, she was slightly embarrassed and said something like, I didn't even think of that. We were in the very south of the country in Killarney but still.
I once told an Irish bartender my Irish last name, He said, Ah, the (my Irish last name) they're the biggest bunch of layabouts in all of Ireland. I almost fell on the flooring laughing

Posted by: TheQuietMan at March 18, 2018 07:33 PM (SiINZ)

405 Posted by: goon at March 18, 2018 07:17

Don't buy Krafts Parmesan Grated Cheese, look at the ingredients. Includes cellulose, basically fricking wood! We get the real stuff from a WI cheese store, so much better.

Posted by: Farmer at March 18, 2018 07:42 PM (yJ1e6)

406 For all the Chicago-style naysayer: Go to a Malnati's in or around Chicago, and open your mouth. You'll shut it forever.

Posted by: brett at March 18, 2018 07:56 PM (shrWm)

407 St Patrick's Day has left me with a lingering corned beef obsession.

For cooking the corned beef, sous vide at 180 degrees for 10 hours produced that perfect tenderness I'd been seeking for years. Boiling was just frustration -- you had to stop before it was tender, or it would get stringy.

For corned beef hash, the recipe in American Classics, a Cooks Illustrated cookbook, was perfect.

Posted by: Splunge at March 18, 2018 08:02 PM (Vb4BV)

408 My favorite though is still simply a pepperoni, sausage and extra cheese. Posted by: Clyde Shelton at March 18, 2018 05:46 PM (7A4qQ)

There is a reason classic ingredients on pizza never go out of style, for sure! My fave pizza is still a good classic supreme pizza.

Posted by: LizLem at March 18, 2018 08:20 PM (RI3wi)

409 >>> If Iceland didn't exist, we'd have to invent it.

Didn't Iceland pretty much ban Down syndrome babies too? They have a few issues, the least of which is hating pineapple on pizza.

Someone here, I think CBD, posted an amazing recipe a few years back where you use up leftover Patty's Day food. Mash up the leftover corned beef, potatoes, carrots and parsnips and wrap them in cabbage leaves and bake. It was divine! Been trying to relocate the recipe ever since.

Posted by: LizLem at March 18, 2018 08:25 PM (RI3wi)

410 So I'm behind the times again, but just in case anyone is still reading and is planning to try to cook some pizza: Any pizza crust is fine. The trouble is the sauce. You need to have only just enough sauce to moisten the pizza. Any more than that, and you will be able to taste the sauce, which ruins the whole pizza no matter how good your crust and toppings are. I can't tell you how many times I've bitten into what should have been a delicious pizza only to find myself trying not to retch as every other flavor is overridden by the sauce.

(This is a problem with condiments in general. Cooks don't seem to be aware that for nearly every condiment, a VERY SMALL amount goes a VERY LONG way. For example, gyros. The proper ratio of tzatziki to meat is about 1/8 teaspoon per quarter pound. Any more than that, and you might as well be eating rice cakes soaked in tzatziki for the same flavor experience.)

Posted by: Mrs. Peel at March 18, 2018 08:35 PM (JPRju)

411 What's with the damned grams? And when did weighing recipes become a necessity? I should weigh a pizza dough recipe? Really?

Jeez..sorry but my ancestors are laughing their asses off right about now.

Gran would scoop a pile of flour out of the cannister onto the kitchen table with her hands, add salt proportionately, yeast if needed, and the wet ingredients depending on what was being made until the feel was right. Standing on a chair swathed in a big apron, this is how I learned to make bread dough, pie crust, biscuits and egg noodles.

Later the MIL would teach me a pizza rustica filled with farmers cheese, garlic and sweet chard, Anice pizzelle, how to use a chitarra to cut maccheroni, and to make a biga for the chewy crusty bread of Abruzzo...all measured by hand onto a wooden kitchen table.

I still use these methods. I admit it takes practise but doing it old school is satisfying.

You might find this video entertaining, it's in Italian, but it's self-explanatory.

https://youtu.be/5-UhmAFy53E

Posted by: Shanks for the Memory at March 19, 2018 03:41 PM (TdCQk)

(Jump to top of page)






Processing 0.04, elapsed 0.0518 seconds.
15 queries taking 0.0196 seconds, 420 records returned.
Page size 213 kb.
Powered by Minx 0.8 beta.



MuNuvians
MeeNuvians
Polls! Polls! Polls!

Real Clear Politics
Gallup
Frequently Asked Questions
The (Almost) Complete Paul Anka Integrity Kick
Top Top Tens
Greatest Hitjobs

The Ace of Spades HQ Sex-for-Money Skankathon
A D&D Guide to the Democratic Candidates
Margaret Cho: Just Not Funny
More Margaret Cho Abuse
Margaret Cho: Still Not Funny
Iraqi Prisoner Claims He Was Raped... By Woman
Wonkette Announces "Morning Zoo" Format
John Kerry's "Plan" Causes Surrender of Moqtada al-Sadr's Militia
World Muslim Leaders Apologize for Nick Berg's Beheading
Michael Moore Goes on Lunchtime Manhattan Death-Spree
Milestone: Oliver Willis Posts 400th "Fake News Article" Referencing Britney Spears
Liberal Economists Rue a "New Decade of Greed"
Artificial Insouciance: Maureen Dowd's Word Processor Revolts Against Her Numbing Imbecility
Intelligence Officials Eye Blogs for Tips
They Done Found Us Out, Cletus: Intrepid Internet Detective Figures Out Our Master Plan
Shock: Josh Marshall Almost Mentions Sarin Discovery in Iraq
Leather-Clad Biker Freaks Terrorize Australian Town
When Clinton Was President, Torture Was Cool
What Wonkette Means When She Explains What Tina Brown Means
Wonkette's Stand-Up Act
Wankette HQ Gay-Rumors Du Jour
Here's What's Bugging Me: Goose and Slider
My Own Micah Wright Style Confession of Dishonesty
Outraged "Conservatives" React to the FMA
An On-Line Impression of Dennis Miller Having Sex with a Kodiak Bear
The Story the Rightwing Media Refuses to Report!
Our Lunch with David "Glengarry Glen Ross" Mamet
The House of Love: Paul Krugman
A Michael Moore Mystery (TM)
The Dowd-O-Matic!
Liberal Consistency and Other Myths
Kepler's Laws of Liberal Media Bias
John Kerry-- The Splunge! Candidate
"Divisive" Politics & "Attacks on Patriotism" (very long)
The Donkey ("The Raven" parody)
News/Chat