^ That’s because there’s not enough sauce on those east coast pies. It’s dough and cheese so the cheese sticks like glue. With proper sauce that shit would be sliding down for sure!
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F Me In The Brain
this knows everybody from other commets Posts: 31,290
Just did an experiment...one . Two. Three minutes and No cheese fell off.
First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.
Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.
The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.
Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.
Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
Just did an experiment...one . Two. Three minutes and No cheese fell off.
First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.
Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.
The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.
Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.
Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
LOL!
2005 - London
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1 2018 - Fenway 1&2 2022 - Hamilton, Toronto 2023 - Chicago 1&2 2024 - Las Vegas 1&2
Just did an experiment...one . Two. Three minutes and No cheese fell off.
First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.
Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.
The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.
Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.
Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
I like how the veggie pizza is called "power." How hipster of them. All kidding aside, looks good. That slice with the charred crust has my name all over it.
F Me In The Brain
this knows everybody from other commets Posts: 31,290
Mack's is good
Homemade tonight I went all out and dragged it through the garden Shrooms
Jalapenos Bell peppers
Olives Onions Tomato Some banging scratch sauce Sharp Cheddar mixed in with parm and mozzarella. It was delicious but I am reminded why I put a small amount of ingredients usually Wife's white (with kale and spinach) - she actually splashed a bit of sauce on it. 13 yr old pepperoni 4 year old's olive Pepperoni one was most "standard" but they all were not bad. Dough was a little thick. I froze 3/4 of mine and am going to enjoy putting a few pieces in the toaster oven when boozing late night down the road
4 year old’s got some skills! That’s a great looking pie! Just needs a little practice on the olive distribution but a damn fine effort all the way around.
4 year old’s got some skills! That’s a great looking pie! Just needs a little practice on the olive distribution but a damn fine effort all the way around.
He loves to cook with me and it at a stage where he wants to do everything, instead of just some 'kid tasks.'
For pizza, he has been doing it all for a while (I do make his crust but he rolls it out, refuses to learn to use his hands, thus far) but when we are prepping and/or cooking on the stovetop it can be challenging.
Hope he keeps up the interest. It is fun and it is a good skill to practice so young. The 13 year old used to love to do this but now he wants to do everything with me in another room.
13 (almost 14) is not the ideal age.
The love he receives is the love that is saved
0
F Me In The Brain
this knows everybody from other commets Posts: 31,290
Also...he eats so much during prep (olives, handfuls of cheese, raw dough) that he generally eats 1-2 small pieces of the pie, once finished.
My go-to pizza place does a mac n cheese pizza... I've never ordered it. It just sounds too heavy. They also put potatoes on a couple of their pizzas, which is also really weird to me.
Haven't you ever had the perogy pizza at Boston Pizza? Really good.
Me 'n Ed's does a perogy pizza that is pretty good too.
* I'm referring to your potato comment.
Whole perogies on a pizza?
Nope.
The pizza is essentially a perogy: The crust is the dough. Potatoes, cheese, green onions, and bacon are the toppings. Sour cream added. It's really good.
So it isn’t a pizza. Pictures would help.
No, it's definitely a pizza. They look like this (or similar - this is just a random photo of one from google search). There are potato chunks in there, bacon, sauteed onions or green onions or both, topped with sour cream and maybe some chives. I just don't find heavy carbs (potatoes) on top of a pizza appealing. It's just too much IMHO. I know lots of people do like this pierogi pizza thing though, obviously, since it a regular menu item at pizza restaurants. Probably a Canadian thing - Canadians like pierogies a LOT.
Post edited by PJ_Soul on
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Pizza night! Kale, shroom and red onions with fresh mozzarella and ricotta and topped with pistachio pesto and tomatoes .
Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
0
F Me In The Brain
this knows everybody from other commets Posts: 31,290
damn, F’me! time to open a family run pizza joint.....altho I’m not sure it could support your elitist lifestyle.
it might, tho. franchises?
If I had known then what I know now...
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
I can’t do ranch or blue cheese. Yuck. I got food poisoning from a batch of wings from Applebee’s and remember the blue cheese smell all too well while vomiting for 12 hours. Yuck.
I can’t do ranch or blue cheese. Yuck. I got food poisoning from a batch of wings from Applebee’s and remember the blue cheese smell all too well while vomiting for 12 hours. Yuck.
Damn, that sucks! I love blue cheese but I have gotten some bad batches before, and it’s certainly not fun. I never dip the wings in the blue cheese though, the wing has to stand on its own. Celery & blue cheese is the “cool down” snack.
I can’t do ranch or blue cheese. Yuck. I got food poisoning from a batch of wings from Applebee’s and remember the blue cheese smell all too well while vomiting for 12 hours. Yuck.
Damn, that sucks! I love blue cheese but I have gotten some bad batches before, and it’s certainly not fun. I never dip the wings in the blue cheese though, the wing has to stand on its own. Celery & blue cheese is the “cool down” snack.
100% agree. Beer is my cool down snack, not blue cheese.
I'll ride the wave where it takes me......
0
F Me In The Brain
this knows everybody from other commets Posts: 31,290
Comments
First, your little deltoid couldn't keep your arm outstretched that long... so... yah. On this fact alone, I'm not buying it.
Second, as bigs stated, there isn't a lot of NY 'Ragu' sauce- so the cheese has fused with the dough giving it a rather viscous quality where the slide would be next to impossible.
The water to the right of the picture seems to support bigs' notion: saliva and mastication would not be enough to ingest the paste. The water would be needed to assist with the processing of the pizza.
Third, this slice 'might' reflect the work of an amateur or an underhanded pro. Note the cheese on the left edge on the bottom third of the slice. This is clearly cheese from its neighbouring slice, yet it's now on this slice which seems to be in your possession? Whoever was left taking the next slice was short-changed.
Now this could be an innocent and unfortunate mishap certain to occur given the viscous traits of the dried glue concoction (created by the lack of 'Ragu'), but the common sense side to me thinks this is the work of a seasoned pro... and a ruthless one at that. You left your kids with compromised slices.
2009 - Toronto
2010 - Buffalo
2011 - Toronto 1&2
2013 - London, Pittsburgh, Buffalo
2014 - Cincinnati, St. Louis, Detroit
2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
2018 - Fenway 1&2
2022 - Hamilton, Toronto
2023 - Chicago 1&2
2024 - Las Vegas 1&2
Homemade tonight
I went all out and dragged it through the garden
Shrooms
Bell peppers
Onions
Tomato
Some banging scratch sauce
Sharp Cheddar mixed in with parm and mozzarella.
It was delicious but I am reminded why I put a small amount of ingredients usually
Wife's white (with kale and spinach) - she actually splashed a bit of sauce on it.
13 yr old pepperoni
4 year old's olive
Pepperoni one was most "standard" but they all were not bad. Dough was a little thick.
I froze 3/4 of mine and am going to enjoy putting a few pieces in the toaster oven when boozing late night down the road
Pizza night! Kale, shroom and red onions with fresh mozzarella and ricotta and topped with pistachio pesto and tomatoes .
it might, tho. franchises?
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Here's Scruffy rocking out in Boston: