For sure I use hot sauce on pizza sometimes....with the average ones.
Did you throw a little hot sauce on the upside down from Brooklyn Square?
Heck no -- I did drop some crushed red pepper flakes on after my first piece w/o.
I wish I still had some of that in the freezer. You being so close...not sure how this isnt the go-to. Part of pizza is convenience - with 5 kids I am sure that is a big part - but being so close to near perfection? Wowzer!
Also fuck ranch dressing. The trailer park trash of sauces.
Yeah that stuff is nasty. I'm not sure why people would dip their pizza in a sauce; is the pizza that shitty that you need to add more flavor to it? That's like putting A1 sauce on a fantastic cut of filet mignon.
The parallel here though is that shitty to mediocre food tastes better with condiments. Adding ranch to Dominoes is the equivalent of adding A1 to an average steak. Ranch on a good pizza or A1 on a filet are clear no-no’s.
I wouldn't even add A1 to an average steak. Au poivre on the other hand...
You'd add A1 (or even ketchup) to Scruffy's overcooked "medium well" chuck steaks he grills for his upper tier friends.
You'd also get a hell of a jaw workout and two rounds of flossing after the meal.
Also fuck ranch dressing. The trailer park trash of sauces.
Yeah that stuff is nasty. I'm not sure why people would dip their pizza in a sauce; is the pizza that shitty that you need to add more flavor to it? That's like putting A1 sauce on a fantastic cut of filet mignon.
The parallel here though is that shitty to mediocre food tastes better with condiments. Adding ranch to Dominoes is the equivalent of adding A1 to an average steak. Ranch on a good pizza or A1 on a filet are clear no-no’s.
I wouldn't even add A1 to an average steak. Au poivre on the other hand...
You'd add A1 (or even ketchup) to Scruffy's overcooked "medium well" chuck steaks he grills for his upper tier friends.
You'd also get a hell of a jaw workout and two rounds of flossing after the meal.
whoa whoa whoa, we go medium rare in my house thank you very much. I add salt, pepper and olive oil to my steaks and they turn out wonderful.
Lol
I use the Montreal Steak Spice (hours before grilling), but never the olive oil. Why would I do that?
I've used montreal steak in the past and have loved it. Olive oil is great too.
What does the olive oil do I guess is what I'm asking?
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Also fuck ranch dressing. The trailer park trash of sauces.
Yeah that stuff is nasty. I'm not sure why people would dip their pizza in a sauce; is the pizza that shitty that you need to add more flavor to it? That's like putting A1 sauce on a fantastic cut of filet mignon.
The parallel here though is that shitty to mediocre food tastes better with condiments. Adding ranch to Dominoes is the equivalent of adding A1 to an average steak. Ranch on a good pizza or A1 on a filet are clear no-no’s.
I wouldn't even add A1 to an average steak. Au poivre on the other hand...
You'd add A1 (or even ketchup) to Scruffy's overcooked "medium well" chuck steaks he grills for his upper tier friends.
You'd also get a hell of a jaw workout and two rounds of flossing after the meal.
whoa whoa whoa, we go medium rare in my house thank you very much. I add salt, pepper and olive oil to my steaks and they turn out wonderful.
Lol
I use the Montreal Steak Spice (hours before grilling), but never the olive oil. Why would I do that?
I've used montreal steak in the past and have loved it. Olive oil is great too.
What does the olive oil do I guess is what I'm asking?
I use oil with a higher smoke point when cooking inside...peanut is good. (Or, light olive) Add to the pan, not to the steak.
Helps to sear in the pan and doesn't burn like it would if your fat to start was butter.
Also fuck ranch dressing. The trailer park trash of sauces.
Yeah that stuff is nasty. I'm not sure why people would dip their pizza in a sauce; is the pizza that shitty that you need to add more flavor to it? That's like putting A1 sauce on a fantastic cut of filet mignon.
The parallel here though is that shitty to mediocre food tastes better with condiments. Adding ranch to Dominoes is the equivalent of adding A1 to an average steak. Ranch on a good pizza or A1 on a filet are clear no-no’s.
I wouldn't even add A1 to an average steak. Au poivre on the other hand...
You'd add A1 (or even ketchup) to Scruffy's overcooked "medium well" chuck steaks he grills for his upper tier friends.
You'd also get a hell of a jaw workout and two rounds of flossing after the meal.
whoa whoa whoa, we go medium rare in my house thank you very much. I add salt, pepper and olive oil to my steaks and they turn out wonderful.
Now we're talkin! I let the steak sit out for about 15 mins. A few sprinkles of coarse sea salt, some fresh cracked pepper, and a very light drizzle of olive oil. High heat pan, sear each side for 45 seconds, then to the oven at 450F for a minute each side. Let it rest for 5 mins. Perfecto! I usually go with a NY strip or rib eye.
What’s all this pan talk? Am I the only one that grills his steak around here?
Summer is grilling.
Pan/oven combo is great and easier to control temps. (550, let the cast iron skillet sit in the oven for a good 20-30 minutes as your steak comes to room temp...then take it out, sear the steaks on high flame in the skillet and back in the oven. Timing all depends on the size of the steak and how you like it but it is very formulaic and easy to reproduce.)
What’s all this pan talk? Am I the only one that grills his steak around here?
Summer is grilling.
Pan/oven combo is great and easier to control temps. (550, let the cast iron skillet sit in the oven for a good 20-30 minutes as your steak comes to room temp...then take it out, sear the steaks on high flame in the skillet and back in the oven. Timing all depends on the size of the steak and how you like it but it is very formulaic and easy to reproduce.)
Yeah, we sometimes use the oven in winter months. When we have a family get together we’ll get a big beef tenderloin from Costco (they actually have great meat) and cook that puppy in the oven. Turns out real good. I like the grill flavor best, but weather gets in the way sometimes.
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What’s all this pan talk? Am I the only one that grills his steak around here?
Summer is grilling.
Pan/oven combo is great and easier to control temps. (550, let the cast iron skillet sit in the oven for a good 20-30 minutes as your steak comes to room temp...then take it out, sear the steaks on high flame in the skillet and back in the oven. Timing all depends on the size of the steak and how you like it but it is very formulaic and easy to reproduce.)
Yeah, we sometimes use the oven in winter months. When we have a family get together we’ll get a big beef tenderloin from Costco (they actually have great meat) and cook that puppy in the oven. Turns out real good. I like the grill flavor best, but weather gets in the way sometimes.
Blue cheese is good on a buffalo chicken pizza. I’ve only had this once (actually after Wrigley 1 this year at Yak-Zees) and they used buffalo sauce in place of tomato sauce. It had some kick! Pretty damn tasty.
Blue cheese is great drizzled on a ground beef pizza. One of my faves.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
I've had a truly delicious hot dog pizza! Again, my fave pizza joint made one up. With spilt grilled hot dogs, caramelized onions, jalapenos, and drizzled with honey mustard. Really surprisingly good.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
I have been know to put a little siracha on the plain pizza my kids like. Nothing wrong with A1 on a steak. Or ketchup for that matter. Peter Luger's steak sauce is almost like ketchup, A1 and horseradish and it is DELICIOUS on a steak. I am not one to get high and mighty when it comes to condiments. Now I did take a step back when I caught my 10 year old daughter dipping her apple slices in ketchup. That doesn't work for me LOL.
I've had a truly delicious hot dog pizza! Again, my fave pizza joint made one up. With spilt grilled hot dogs, caramelized onions, jalapenos, and drizzled with honey mustard. Really surprisingly good.
Honestly... the pizza looks fine, but I think I know exactly how it tastes: it's plain.
The traditionalists in this thread stubbornly cling to basic pies. How about a couple toppings just to 'kick it up a couple notches'? Like... this pizza... but some crumbled Italian sausage and mushrooms? Maybe green peppers too?
Honestly... the pizza looks fine, but I think I know exactly how it tastes: it's plain.
The traditionalists in this thread stubbornly cling to basic pies. How about a couple toppings just to 'kick it up a couple notches'? Like... this pizza... but some crumbled Italian sausage and mushrooms? Maybe green peppers too?
This C+ pizza could have been an A.
I don’t see you posting shit. Man up and post some pictures of some of your nasty ass Canadian pizza with toppings. Plain is where it is at. At some point pizza stops being pizza with all those weird ingredients.
Honestly... the pizza looks fine, but I think I know exactly how it tastes: it's plain.
The traditionalists in this thread stubbornly cling to basic pies. How about a couple toppings just to 'kick it up a couple notches'? Like... this pizza... but some crumbled Italian sausage and mushrooms? Maybe green peppers too?
This C+ pizza could have been an A.
I don’t see you posting shit. Man up and post some pictures of some of your nasty ass Canadian pizza with toppings. Plain is where it is at. At some point pizza stops being pizza with all those weird ingredients.
Guilty as charged.
I did have pizza the other night (Thursday) and felt guilty I never took a photo and posted it here.
But I stand by my statement. I'm not a 'works' guy, but I like some toppings. Otherwise... it's like your eating a deluxe flatbread grilled cheese sandwich.
A good pizza doesn't need toppings. Toppings added to a good pizza because you like them is fine. Toppings added cause its the only way the pizza tastes good means you should find a better place to get your pizza.
A good pizza doesn't need toppings. Toppings added to a good pizza because you like them is fine. Toppings added cause its the only way the pizza tastes good means you should find a better place to get your pizza.
True, but there isn’t much exciting about posting pic after pic of nothing but plain cheese pizzas.
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Trying to think where on the north shore you can get a pizza that looks that good.
Delaney's in Gloucester, but that's too far a drive for takeout.
Maybe Santarpio's?
Or does Swampscott have a hidden gem I don't know about?
Honestly... the pizza looks fine, but I think I know exactly how it tastes: it's plain.
The traditionalists in this thread stubbornly cling to basic pies. How about a couple toppings just to 'kick it up a couple notches'? Like... this pizza... but some crumbled Italian sausage and mushrooms? Maybe green peppers too?
This C+ pizza could have been an A.
Guilty as charged.
I did have pizza the other night (Thursday) and felt guilty I never took a photo and posted it here.
But I stand by my statement. I'm not a 'works' guy, but I like some toppings. Otherwise... it's like your eating a deluxe flatbread grilled cheese sandwich.
Pizza never stops being pizza, no matter what Scruffy thinks!
Its like the A-1 on Filet Mignon argument.
A good pizza doesn't need toppings. Toppings added to a good pizza because you like them is fine. Toppings added cause its the only way the pizza tastes good means you should find a better place to get your pizza.