The Pizza Thread

dankind said:

BLACK35 said:

Thirty Bills Unpaid said:

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night.  Easily one of the best pies I have ever had.  

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt?  you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have. 
Actually I do that for all Chef-Boyardee products. 

Oh my gawd.

Well... I guess if people eat baby mice, large cockroaches, or Scruffy's burnt pizza... people will eat Chef Boyardee cold from the can.

mcgruff10 said:

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night.  Easily one of the best pies I have ever had.  

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt?  you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have. 
Actually I do that for all Chef-Boyardee products. 

What

the

fuck?

You guys don't know what your missing lol. Expected that reaction from most and thats usually what I get when people see me eating it that way. I have had it that way so much I can't even eat it heated now, I think that tastes nasty heated

People should not see you eating it this way. It should only be eaten this way late at night while lounging on the couch in your underwater, with the only light in the room coming from the burning embers in your bong and the after-hours TV selection reflecting off your can of beer. 

The only way people should see you eating it this way is if you're caught. 

Lol so true. 
I just use to take it too work and thats why people would see me chowing down on it. 

The town I went to High School in had 1 pizza place.  One of the 'bad kids' from school got a job there and if someone was a jerk to anyone at the place, he would "rake" his lower abdominal area and sprinkle a few hairs onto their pizza prior to cooking it.  (The next time, forever, etc)
This was a small town -- didn't want to eat pizza when this guy was working.

(Ever find a ball hair in a can of Boyardee?)

BLACK35 said:

That was my last comment on cold Chef-Boyardee products. Lets bring this back to pizza and why I follow the thread.
I just wish I had a great pizza joint in my area where I could share a story on how great their pizza is. We have 3 pizza joints in town, but all are Franchises. I only order from one cause the other 2 are shit.

I think there are some NY pizza joints that fly the pizza to you. Not sure if they go to Canada though, nor do I know the cost.

Thirty Bills Unpaid said:

F Me In The Brain said:

Hobbes said:

Did you order a side of ranch for your pizza?

I order the pizza the way I want.

Did you order the ranch?!

You're goddamn right I did!

Please the court, I suggest the jury be dismissed so that we can move to an immediate Article 39a Session. The witness has rights.

This is totally what I got reading that!

That is where he took it from, crafty guy that he is...the last part is a quote from the movie.

BLACK35 said:

PJ_Soul said:

Thirty Bills Unpaid said:

PJ_Soul said:

rgambs said:

mcgruff10 said:

Thirty Bills Unpaid said:

mcgruff10 said:

Posted this in the food thread: pizza I had in Brooklyn last night.  Easily one of the best pies I have ever had.  

Burnt. Poor disbursement of ingredients. That box of scrap wood looks like it might feature tastier items.

Aaaaand... it looks like you have plenty of forks underneath it to couple with your knife and go at it.

Poser.

burnt?  you are crazy lol.
You know you are jealous.

Lol when something turns black, it's safe to say it's burnt!
You can like burnt pizza, that's fine with me (although the NYPSD might attack you).

I don't mind a little char, but that's too much for me, the bitterness would only be acceptable to my pallette of the sauce is too sweet.

I agree, it's a little much. I enjoy a touch of char as well, but those are some huge hunks of charcoal there. Also, the crust is too thick. Did they just put topping on a loaf of bread?

Yes.

It's tough to tell from photos sometimes, but if I was forced to choose between Scruffy's charred remnants and, say, a can of Chef Boyardee ravioli... I might choose the ravioli (even uncooked- straight from the can).

You gotta remember... Scruffy gets hammered sometimes. He'll slop back anything and think it's delicious. Maybe that's what happened here? I dunno.

I actually rather like Chef-Boyardee ravioli. I mean, I'm not picking it over good real pasta or anything, but still, I'll get a nasty craving for that shit on occasion. I am ashamed of this.

I love Chef-Boyardee Ravioli (well not as much now as I get older) I still get a craving for the stuff although it has changed in flavor over the years and not for the good. My question do you is how do cook it/ eat it? I eat my cold right from the can and always have. 
Actually I do that for all Chef-Boyardee products. 

Well that's probably how I'll eat it in the event of a volcanic or nuclear winter and I don't have time for a fire as I flee from the cannibal hoards. Until then I'll put in a saucepan and heat it on the stove.

Tonight s pizza, no burn marks!!! Good as hell. 

Sent the 3 year old off to Montessori today, where they are making pizzas.  We had to tell him about 25 times that he does not get to make his own pizza, as he does at home.  Hopefully he will understand and not spaz out and try to control the whole process to make sure "his" pizza is done correctly. 

We are showing him the way.  Told him we would make pizzas this weekend so that he could try and 'play nice' with his classmates.

That pizza above looks great.

rgambs said:

I had some good leftover pizza from a local Italian restaurant, but I didn't take a picture because it wasn't round and I figured rectangular pizza is taboo around here.

Grandma pie?

dankind said:

rgambs said:

I had some good leftover pizza from a local Italian restaurant, but I didn't take a picture because it wasn't round and I figured rectangular pizza is taboo around here.

Grandma pie?

Sounds like it.
I love a 'Grandma' or 'Sicilian' pie.

F Me In The Brain said:

dankind said:

rgambs said:

I had some good leftover pizza from a local Italian restaurant, but I didn't take a picture because it wasn't round and I figured rectangular pizza is taboo around here.

Grandma pie?

Sounds like it.
I love a 'Grandma' or 'Sicilian' pie.

Detroit-style pizza is a good non-round pie, too. A better deep dish than Chicago. There's just something about the way the crust caramelizes a bit that makes it a winner.